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Introduction
Chapter 1 : Fundamentals of Restaurant Operations
Chapter 2 : Ingredients and Yield Loss
Chapter 3 : Cost analysis and ingredient valuation
Chapter 4 : Inventory management
Chapter 5 : Technology, Automation, and Artificial Intelligence in Kitchen Operations
Chapter 6 : Pricing, Contribution Margin and Cost Control
Chapter 7 : Sales, Marketing and the Psychology of the Menu
Chapter 8 : Inventory Management, Internal Controls and Food Safety
8.1 Internal controls and shrinkage prevention8.2 Receiving ingredients: The first line of defense8.3 Stock management and systematic utilisation8.5 Exercises and Examples8.6 References
Chapter 9: Standardisation and Description of Ingredients and Dishes
Chapter 10 : Service, service processes, and service quality Service as the foundation of the guest experience
Chapter 11 : Digital reviews and online visibility
Chapter 12 : From Concept to Operation
Chapter 13 : Operational Metrics and Performance Management
Chapter 14 : Process Design and Service Flow
Chapter 15 : The future of restaurant operations: challenges and opportunities
Chapter 16 : Glossary
Closing worda

8.3 Stock management and systematic utilisation

Prudent inventory management minimises the capital tied up in ingredients (par stock).

It is essential to apply the FIFO rule (First In, First Out), where older items are always moved to the front of shelves so that they are used before they spoil. By maintaining strict stock control (e.g. with software that updates the position in real time from POS sales data), the likelihood of running out of popular ingredients, or of expensive food ending up in the bin due to over-ordering, is reduced.

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