The CAIBOK 5314 Restaurant Inventory and Cost Control exam is part of the Black Belt certification and tests if a chef or manager can handle inventory and costs in a smart and organized way. It covers how to set up inventory systems, choose between manual and digital tools, and track supplies from delivery to storage. You’ll need to understand how inventory connects to menu planning, buying ingredients, and keeping food fresh and safe.

The exam also checks how well you use tools like barcodes, cloud software, and digital tracking to stay organized and reduce waste. You’ll need to show you can manage food costs, prevent theft, plan ahead for what supplies are needed, and use reports to make smart business choices. Passing this exam means you’re ready to lead inventory systems that save money, support smooth operations, and help the restaurant succeed.