Mainly to understand the consumption and inventory situation, to make plans for the purchase, but also to calculate the profit and loss situation, of course, to prevent personnel corruption and so on.

Food and beverage inventory should pay attention to:

1. During the inventory period, except for emergency materials, the receipt and delivery of materials are suspended. As for the picking of the materials required by each production unit during the inventory period, the materials can be fixed, but they must be marked;

2, mid-year and year-end inventory, in principle, comprehensive inventory method should be adopted, such as due to special things, can not be handled, should be reported to the general manager for approval, before changing the way;

3, inventory should try to use accurate meter, avoid using subjective visual way, the number of each property, should be determined, and then continue to the next item, after the inventory shall not be changed.

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