INVENTORY MANAGEMENT & STOCK CONTROL

AIMS:

• To ensure the safe, efficient, and effective operation of shipboard catering services.
• To maintain high standards of food safety, quality, and hygiene aboard ships.
• To optimize inventory management and reduce food wastage through efficient stock rotation and planning.
• To foster a professional, well-trained catering team capable of meeting the diverse needs of crew and passengers.

OBJECTIVES:

• Develop Routine Systems: Establish regular routines for updating inventory records, conducting equipment checks, and ensuring food safety standards are consistently met.
• Provide Comprehensive Training: Ensure all catering personnel are trained in inventory management, food safety, and stock rotation procedures.
• Utilize Technology: Implement digital tools for real-time inventory tracking, temperature monitoring, and data-driven decision-making to streamline operations.
• Effective Meal Planning: Plan ahead based on historical data and voyage-specific needs, anticipating food requirements and dietary preferences.
• Maintain Organizational Efficiency: Keep the galley and storage areas organized, ensuring easy access to supplies and compliance with safety regulations.
• Promote Teamwork: Foster a collaborative environment where all catering personnel work together to maintain a high level of service.

COURSE CONTENT:

1. The Basis of Inventory Control
2. The Role of Inventory Management
3. Objectives for Inventory Control
4. Reasons for the Current Stock
5. First In, First Out (FIFO)
6. Managing the Inventory
7. Just-in-Time Management
8. Safety Stocks
9. Setting the Right Stock Levels
10. Forecasting Demand
11. The Supply Chain and Logistics Approach to Inventory Management
12. Individual Action Plan
13. Key Components of Maritime Catering Stock Management
14. Practical Tips for Ships’ Cooks and Catering Personnel