EP 5 — Inventory & Purchasing Management

By Charles tan

Effective inventory control prevents shortages, over-stocking, and cash flow waste.

Key practices:

  • Par stock level system
  • FIFO (First In, First Out)
  • Supplier evaluation and negotiation
  • Receiving and quality inspection
  • Monthly stock reconciliation

Outcome:
Lower holding cost, better purchasing power, and consistent product quality.

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January 20, 2026 - In Culinary & Cooking, F&B Service Operation, Marketing, Restaurant Management

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