Course Outline:

Module 1: Principles of Inventory Management

• Key concepts: par levels, reorder points, lead time, safety stock.

• Understanding the cost of inventory: carrying costs, stockouts, and shrinkage.

• The linen life cycle: from receiving to retirement.

• Exercise: Calculating the par level for guest amenities based on occupancy.

Module 2: The Inventory Audit Process

• Designing and executing an efficient physical inventory count.

• Using technology: spreadsheets, scanners, and inventory software.

• Analyzing count data to identify variances and their causes.

• Workshop: Conducting a full inventory audit of a mock linen room and reconciling data.

Module 3: Linen Management & Loss Prevention

• Establishing a linen control system: issuing, receiving, and tracking.

• Identifying primary causes of linen loss (theft, damage, sent to laundry).

• Strategies for reducing loss: accountability, tracking, and staff training.

• Case Study: Solving a mystery of a rising linen loss percentage.

Module 4: Managing Other Inventories: Amenities & Supplies

• Controlling the distribution of guest amenities (soaps, shampoos, coffee).

• Managing cleaning supplies and equipment inventory.

• Minibar and in-room consumables management.

• Practical Lab: Creating a monthly order based on forecasted occupancy and current inventory levels.

Module 5: Reporting, Budgeting, & Procurement

• Key inventory performance reports: usage, variance, and cost per occupied room.

• Using inventory data to build accurate annual budgets.

• Working effectively with suppliers and the procurement department.

• Final Project: Presenting an inventory analysis and cost-saving plan to a mock "hotel manager."