Stock Taking at Cilantro: Efficient Stock Management and Recommended Procedures

Running heads: STOCK TAKING AT CILANTRO
Stock Taking at Cilantro
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STOCK TAKING AT CILANTRO
Table of Contents
Introduction:....................................................................................................................................2
About Cilantro:................................................................................................................................2
Unique purchase requirements, storage and dispensing of food and beverage:..............................2
Types of stock taking.......................................................................................................................3
Recommended system of stock taking:...........................................................................................4
Efficient stock management:.......................................................................................................4
Lower energy usage and labour cost:..........................................................................................5
Outline of purchasing and stock procedures:...................................................................................5
Conclusion:......................................................................................................................................6
References:......................................................................................................................................7

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STOCK TAKING AT CILANTRO
Introduction:
One of the most important components of manufacturing processes is stock taking and
maintaining. Since, stocks of raw materials, work-in-progress and finished goods form
considerable portion of the current assets of manufacturing business organisations, they maintain
them strategically. The paper revolves around an Egypt based restaurant called Cilantro who is
present Moorabbin, Australia. The opens by introducing the restaurant to the readers and then
goes on to explore its purchase and storage requirement pertaining to inventory. Then next
section point out the appropriate stock taking method.
About Cilantro:
Cilantro is a coffee café based in Moorabbin which offers food and refreshments and also
trains students perusing hotel management courses.. The aim of the restaurant chain is to provide
its customers with high quality food products. The restaurant chain also aims to bring about
continuous innovation in its product line. Cilantro maintains highly skilful staff members who
provide superior services to the customers which enhances the latter’s satisfaction. The product
line of the restaurant can be divided into entrée, main and dessert. The entrée segment consist of
light food items like French onion soup while the main consists of items made from lamb and
chicken. The dessert section consist of items like lemon tarts and ice creams.
Unique purchase requirements, storage and dispensing of food and beverage:
The uniqueness in the purchase requirements, storage and disposal of food items which
Cilantro follows can be traced from the product line of the restaurant. The main product of the
restaurant consists of food items which are perishable. Thus, the restaurant in order to minimize
spoilage of stock of raw materials and losses incurred thereto, has to manage the storage of raw