![]() ![]() But I’ll cruise through and look for both item quantity extremes and extension cost extremes with either really low numbers, especially “0”, or really high numbers. I don’t actually analyze every single line of my inventory balance sheets because there may be several thousand items in food inventory. You’ll want to check the product quantity column and the extension cost column, analyzing a variety of potential problems for each column. You want to be sure that you have at least a day to check out the numbers before they are posted as a final month-end inventory number. Once your food inventory is entered into the computer the Food Inventory Balance Sheet should be returned to you from accounting for review before it is posted as the final month-end. Like caviar, it requires a discerning palate. But if you are simply cruising through, better grab a shot of bourbon (Knob Creek please!) because although the content is useful, it is also tedious. If you want to really dig into analyzing and controlling your inventory, then this page will be very informative. Managing each step of this process is vital to being on top of your numbers. Controlling your end of month food inventory revolves around four specific tasks: Taking inventory, verifying credits & transfers, verifying the pre-closing inventory balance sheet, and checking posted inventory. Managing Restaurant & Hotel Food Inventory – (Part 3 of 4)Ĭontrolling your month end food inventory and food cost is essential both for your business as well as for your own professional reputation.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |