Good afternoon,
We are in the process of familiarizing ourselves with hotel inventory management and would appreciate your advice on setting up the most effective structure within the POS system.
Our inventory includes a mix of sellable items and internal-use (purchasable) items. We would like guidance on the best way to categorize and manage these in the system. For example, should inventory be structured by department such as hotel/office supplies, spa inventory, housekeeping inventory, etc.?
Currently, we operate separate warehouses for kitchen, beverage, spa, and housekeeping. We would like to confirm whether this setup is sufficient within the POS or if there are any additional configurations, categorizations, or best practices we should consider to ensure accurate tracking, reporting, and control.
We would appreciate any recommendations on optimal inventory structure and any additional steps that may be required.
Thank you in advance for your guidance.
KR,
Bojana Boskovic

