- Based on the course "How to Store Inventory in Your Hotel Store," this course provides an overview of the essential practices for managing and storing inventory in a hotel store.
- Participants will learn techniques to minimize waste, enhance security, and ensure efficient stock rotation.
- This course is ideal for hotel storekeepers, aspiring hospitality professionals, and operational staff involved in inventory management.
- Teacher: Admin User
Skill Level: Beginner
- This course provides a comprehensive understanding of the Standard Operating Procedures (SOPs) involved in receiving materials in the hospitality industry.
- Participants will learn how to ensure the quality and quantity of incoming stock, manage discrepancies, and maintain proper documentation for smooth operations.
By the end of this course, participants will be able to:
- Understand the receiving process:
- Cross-check materials against purchase orders and specifications.
- Perform quality assurance:
- Identify the roles and responsibilities of departments involved in quality checks.
- Document accurately:
- Create and maintain Goods Receipt Notes (GRNs) and other records.
- Manage discrepancies:
- Handle short supply and excess quantities efficiently.
- Update inventory systems:
- Record critical details in stock management systems.
- Teacher: Admin User
Skill Level: Beginner
- This course equips hotel professionals with the knowledge and practical skills to optimize inventory management.
- Understanding when to stock items and when to purchase them daily is a critical component of efficient operations, especially in the hospitality industry.
- This course will focus on key factors influencing inventory decisions, helping participants reduce waste, save costs, and ensure smooth operations in hotel environments.
- Teacher: Admin User
Skill Level: Beginner
AA2 (1).png- This course is designed to help hotel staff and other professionals understand the standard operating procedure (SOP) for issuing materials from the store department.
- By following this systematic approach, organizations can maintain accurate inventory records, ensure accountability, and streamline internal processes.
- Teacher: Admin User
Skill Level: Beginner
AA1 (1).png- This course clearly explains the procedures and responsibilities involved in accessing the hotel store during emergencies after regular hours.
- Participants will learn to handle emergency inventory needs while maintaining accountability, security, and operational efficiency.
- Teacher: Admin User
Skill Level: Beginner
- The course provides an overview of managing slow-moving or non-moving stock in a hotel store.
- It emphasizes the importance of monitoring inventory regularly through software or spreadsheets, sharing reports with key departments (especially the kitchen), and taking action to prevent spoilage.
- The chef plays a crucial role in utilizing the stock by integrating it into menus, specials, or events, or by finding other creative uses like staff parties.
- If the stock is unusable, the finance department is notified. The process highlights the significance of cross-departmental teamwork to manage inventory efficiently and reduce waste.
- Teacher: Admin User
Skill Level: Beginner
aa2 (1).pngThe course provides an overview of the process for disposing of expired stock in a hotel or restaurant setting.
The key points covered include:
- Minimizing Waste: Discarding expired items should be a last resort, as it leads to significant financial loss.
- Approval Process: Before disposal, items must be signed off by:
- The Department Head (to confirm the stock can't be used).
- The Financial Controller (to approve the loss).
- The General Manager (to give final authorization).
- Waste Management: Once all necessary approvals are obtained, the expired stock can be discarded.
The course emphasizes the importance of following this structured process to minimize waste and financial impact, and encourages viewers to continue learning about hotel operations through additional resources provided.
- Teacher: Admin User
Skill Level: Beginner
The course explains how hotels can save money by adopting a structured approach to purchasing and negotiation. It highlights the importance of obtaining competitive quotes, standardizing specifications, and leveraging market surveys to ensure fair pricing.
Key Points:
- Obtain Quotes: Gather at least three vendor quotes for comparison.
- Standardize Specifications: Ensure all quotes match the required standards.
- Review and Negotiate: A purchase committee evaluates quotes and negotiates pricing.
- Validate Pricing: Use market surveys and retail price discounts for accuracy.
- Implement Agreed Rates: Lock in negotiated prices for the contract duration.
- Teacher: Admin User
Skill Level: Beginner
The purchase committee in a hotel is a group responsible for overseeing the procurement process. Their main duties include:
- Selecting Vendors: The committee evaluates and selects vendors based on quality, price, and references.
- Evaluating Documents: They review the purchase documentation and quotes to ensure vendor reliability and deliverability.
- Negotiating Prices: The committee negotiates terms and prices with suppliers, ensuring transparency and fairness. Any conflicts of interest should be disclosed, with alternative members stepping in if needed.
- Approval and Finalization: Once negotiations are complete, the committee signs off on the documents, after which the purchase manager takes over.
Typically, the committee consists of 3 to 5 members and ensures that procurement decisions are made without favoritism, based solely on merit.
- Teacher: Admin User
Skill Level: Beginner
