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Introduction
Kafli 1 Grunnatriði veitingareksturs
Ingredients and Yield Loss
Chapter 3: Cost analysis and ingredient valuation
Kafli 4: Birgðastýring og nýting hráefnis
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 Móttaka hráefna: Fyrsta varnarlínan 8.3 Stock management and systematic utilisation8.4 HACCP and food safety8.5 Verkefni og dæmi8.6 Heimildir
Chapter 9: Standardisation and Description of Ingredients and Dishes
Kafli 10 – Matseðlagerð, framsetning og greining
Chapter 11 – Service, service processes, and service quality Service as the foundation of the guest experience
Kafli 12 — Umsagnir, samfélagsmiðlar og stafrænt orðspor
Chapter 13: From Concept to Operation
14 Kafli — Rekstrarmælikvarðar og árangursstýring
Kafli 15. Hvað er ferlivinna í veitingarekstri?
Kafli 16. Stafrænar lausnir í þjónustu
Kafli 17 Matvælaöryggi og HACCP
Kafli 18. Ráðningarferlið
Kafli 19 Móttaka nema í veitinga greinum
Kafli 20 – Framtíð veitingarekstrar: Áskoranir og tækifæri
Chapter 21 - Glossary
4.5 Áhrif á kostnað og rekstur - Eyða út þessum kafla

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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