Chapter 5: INVENTORY CONTROL & ACCOUNTING SYSTEM

In Hotel Operation concept, what is the THREE (3) main inputs that are stored in the storage of hotel?

• Raw Material, Inventory & Data

• Output, Input & product

• Raw Material, Equipment & Product

• Raw output, Input Data & Product

Which are the TWO (2) things in below considered as the Raw Materials in inventory of a hotel?

• Carpet

• Breakfast buffet

• Cotton

• Amenities

The results for the lack concerned in tracking the inventory control may lead to these THREE (3) results___.

• revenue data leakage, loss & increase turnover

• staff turnover, wastage & data breach

• revenue leakage, theft & wastage

• theft, revenue loss & sales increase

Which of the following is the CORRECT advantages of inventory control practice in hotel operation?

(Select TWO (2) answer)

• allows you to have the right amount of stock anywhere anytime

• always keeping the number of stock high to avoid turnover

• optimum amount of stock

• practicing substitution ingredients to avoid turnover

Name THREE (3) stock control methods.

Which of the following is a risk of poor storage practices in hotels?

• Decrease in guest complaints
  

• 
  Increase in profit margins
  

• 
  Increased theft and spoilage
  

• Reduced operational costs

What is the primary reason for conducting physical inventory counts in hotel storage areas?

• To compare against recorded stock levels for discrepancies

• To increase food portion sizes

• To extend credit periods with suppliers

• To reduce employee work hours

Which of the following is NOT a key factor to consider in storage management?

• location of storing

• brand of supplier

• expiry date

• temperature control

What does the term "FIFO" stand for in stock control?

The "Just-in-Time" (JIT) stock control method focuses on

• Maintaining high levels of stock

• Ordering large quantities to avoid shortages

• Ordering stock only when needed

• Keeping a safety buffer of stock at all times