Who knew that hotels need bean counters? I spend my second day in the food storerooms with Jill and Sue counting food. That's right I even had to count beans. Inventory is taken each month in both the food and beverage areas. From this inventory we can determine how effective we are at controlling our expenses. The trick with food inventory is to keep enough on hand so that you don't run out, while at the same time not keeping too much that it may spoil before it is sold. Counting all of the stock takes about 3 hours and is fairly boring, but nonetheless is very important. Fortunately, this was all that was on my schedule today, so today was a pretty easy day.
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