Andrew O’ Gorman, Head of Department Bar and Meat Management, School of Culinary Arts and Food Technology, DIT, Honorary Life Member Bartenders Association of Ireland, and Honorary Life Member Irish Guild of Sommeliers.
The Purpose of this manual is to assist eliminate over-stocking, resulting in too-great a tie up of capital losses due to obsolescence, depreciation and increased storage costs.
To eliminate under-stocking, with its consequent, adverse effect on service and in this connection to afford an adequate follow-up on delivery promises. To ensure that each item delivered from stock is properly accounted for and that pilferage and wastage, if they exist, are discovered at an early stage.
To enable you to ascertain speedily at any tine, the quantity of any item in stock and its price. To make the work of stock-taking easier and yet more efficient. To give easy reference to the prices previously paid for items, so that orders may be placed as advantageously as possible. To ensure that you have complete stock control and not just merely a stock record.
Training Manual created in Microsoft Word Format
No. of Pages: 11
Contents:
Trainee Information Certificate of Completion Introduction to Stocktaking Importance of Stocktaking Stocktaking Procedures Common causes of Mistakes Rotation of Stock Reasons for Possible Stock Loss Self Assessment Test
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Training Manual created in Microsoft Word Format 
