CAIBOK 5314 Restaurant Inventory and Cost Control competency exam evaluates the candidate’s knowledge and practical skill in restaurant inventory management and cost control. The exam covers essential inventory system setup, including how to choose between manual and digital systems, organize inventory categories, and implement control policies. Candidates are expected to understand how inventory links to menu planning, procurement, supplier management, receiving procedures, and storage practices. The exam also tests the ability to apply advanced strategies such as material requirements planning (MRP), stock rotation, dead stock management, and integration with POS systems. Practical application of tools like barcoding, RFID, cloud-based software, and IoT is also assessed.
Beyond technical tracking, the exam emphasizes financial management through cost control strategies like optimizing food cost percentage, inventory turnover, and reducing shrinkage. Candidates will also demonstrate their ability to implement demand forecasting, reduce waste, manage security protocols to prevent internal theft and fraud, and use inventory data to support decision-making. The exam reflects a full understanding of how technology, financial analysis, supplier negotiation, and compliance standards work together to ensure inventory efficiency and profitability in restaurant operations. Passing this exam signifies readiness to oversee cost-effective and scalable inventory systems at a professional level.
