Inventory ManagementInventory management is a restaurant's first line of defense in keeping its customers safe and protecting them from foodborne illness. This is also a cost-effective measure to ensure that you receive exactly what the distributor promised you when you placed your order. There are many ways to implement secure receiving and storage procedures; as well as understanding what you're getting. We will see why inventory management is an essential asset for your restaurant and why it should not be taken lightly or neglected. When you order from your distributor, you will have selected a required delivery date (RDD). This is the date you tell the distributor that you want to receive your products. While we wait for our delivery, we want to make sure we have the right equipment to not only receive the shipment, but also inspect it. Some of these items may include a pallet cart, gloves, thermometer, temperature log, order invoice, scale, and most importantly, someone trained in the proper receiving process. “Ensure that those responsible for reception are properly trained. They must know and use appropriate procedures and be able to identify quality standards that have been incorporated into purchasing specifications. (Ninemeier 327) As the delivery vehicle backs up to our loading and unloading dock, we make sure we have all the necessary equipment and paperwork. Our knowledgeable employee who receives the order verifies the correct item, specified quantity, quality and food safety criteria. We start by comparing our restaurant's order invoice to the supplier's delivery invoice. Both bills are the same, now we make sure... middle of paper ...... and frozen storage is below zero degrees Fahrenheit. Make sure your potential products remain at appropriate temperatures to prevent spoilage. (Ninemeier 329) It would also be a good idea to use a system that tracks what your cooks take out of the storage area so you can know what you need to order. Inventory management is a restaurant's first line of defense in retaining customers. safe and free from foodborne illnesses. This is also a cost-effective measure to ensure that you receive exactly what the distributor promised you when you placed your order. Considering the entire operation of your restaurant, nothing else matters unless you have mastered inventory management. Works Cited Ninemeier, Jack D., David Hayes. Restaurant Operations Management: Principles and Practices. Pearson Learning Solutions, 4/2005. VitalBook file.