INVENTORY MANAGEMENT & STOCK ROTATION

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--- RECEIVING & INITIAL STOCKTAKE ---
[ ] Delivery Date
[ ] Purchase Order Number
[ ] Supplier Name & Contact Information
[ ] Quantity Received (per item)
[ ] Condition of Delivery (e.g., Excellent, Good, Damaged) (Excellent, Good, Damaged)
[ ] Notes on Delivery or Discrepancies
[ ] Supporting Documentation (e.g., Delivery Note)
[ ] Quantity Discrepancy (if any)
[ ] Explanation of Discrepancy (if applicable)

--- STORAGE & ORGANIZATION ---
[ ] Maximum Stacking Height (per shelf/rack)
[ ] Designated Storage Area for Perishable Items? (Yes, No)
[ ] Describe Labeling Standards (e.g., product name, receive date, expiration date)
[ ] Which storage conditions are maintained? (Temperature Controlled, Humidity Controlled, Dry, Secure (locked))
[ ] Primary Storage Location for Dry Goods
[ ] Are aisles and walkways clear of obstructions? (Yes, No)
[ ] Number of designated storage zones for allergens
[ ] Describe procedures for dealing with damaged or leaking packaging

--- STOCK ROTATION (FIFO/FEFO) ---
[ ] Primary Stock Rotation Method (FIFO (First In, First Out), FEFO (First Expired, First Out), Combination (FIFO & FEFO))
[ ] Frequency of FIFO/FEFO checks (days)
[ ] Detailed Instructions for Rotating Perishable Items (e.g., produce, dairy)
[ ] Detailed Instructions for Rotating Frozen Items
[ ] Specific labeling requirements for indicating stock age/expiration
[ ] Date of last FIFO/FEFO training for staff
[ ] Departments responsible for FIFO/FEFO compliance (Kitchen, Bar, Receiving, Storeroom)
[ ] Sample Photo of Properly Rotated Stock (Example)

--- PAR LEVELS & REORDERING ---
[ ] Minimum Stock Level (Safety Stock) for [Item Name]
[ ] Maximum Stock Level for [Item Name]
[ ] Reorder Point Trigger (Automated/Manual) (Automated, Manual)
[ ] Lead Time (Days) for [Item Name]
[ ] Last Reorder Date for [Item Name]
[ ] Notes on Reordering (e.g., supplier issues, seasonality)
[ ] Reorder Quantity Method (Fixed Quantity, Based on Demand Forecast)
[ ] Economic Order Quantity (EOQ) - (if calculated)

--- WASTE & SPOILAGE MANAGEMENT ---
[ ] Daily Spoilage Rate (%)
[ ] Description of Spoilage Incident (if any)
[ ] Primary Cause of Spoilage (Select One) (Incorrect Storage Conditions, Overstocking, Poor Handling, Expiration Date Oversight, Theft/Damage, Other (Specify in Long Text))
[ ] Date of Spoilage/Waste Incident
[ ] Estimated Value of Spoiled Goods (USD)
[ ] Affected Food Categories (Select all that apply) (Produce, Meat/Poultry, Dairy, Dry Goods, Frozen Goods, Beverages)
[ ] Corrective Actions Taken/Planned
[ ] Attach Photo/Evidence of Spoilage (if applicable)

--- RECORD KEEPING & DOCUMENTATION ---
[ ] Standard Operating Procedure (SOP) for Inventory Recording
[ ] Beginning Inventory Count (Date)
[ ] Ending Inventory Count (Date)
[ ] Notes on Discrepancies & Adjustments
[ ] Delivery Receipts (Scan/Photo)
[ ] Date of Inventory Adjustment
[ ] Quantity Adjusted (Item Code)
[ ] Reason for Adjustment (Damage, Theft, Spoilage, Counting Error, Other)

--- TECHNOLOGY & SYSTEM INTEGRATION ---
[ ] Current Inventory Management System? (None (Manual), Spreadsheet (Excel/Google Sheets), Basic POS with Inventory Tracking, Dedicated Inventory Management Software (Specify Below))
[ ] If Dedicated Software, Specify Name & Version:
[ ] Number of Users Accessing Inventory System:
[ ] Which Systems do you need to integrate with? (Point of Sale (POS), Online Ordering Platform, Accounting Software, Purchasing/Supplier Portal, None)
[ ] Target Date for System Implementation/Integration:
[ ] Describe any current integration challenges:
[ ] Existing System Documentation (manuals, training guides, etc.):
[ ] Training Required for Staff? (Yes, No)

--- REGULAR AUDITS & REVIEWS ---
[ ] Date of Audit
[ ] Audit Type (Full/Spot) (Full Audit, Spot Check)
[ ] Number of Items Reviewed
[ ] Number of Discrepancies Found
[ ] Description of Discrepancies (if any)
[ ] Corrective Actions Taken
[ ] Audit Outcome (Pass/Fail/Conditional) (Pass, Fail, Conditional)
[ ] Recommendations for Improvement
[ ] Auditor Signature

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