Open Inventory for Inventory item, Inventory location, Inventory receipt, Inventory adjustment, Inventory check, Inventory check schedule, Inventory stock level and Housekeeping linen checklist. Staff use the Stock room workflow for counts, deliveries and corrections.
Set up stock
Create an Inventory item with a name, item type and unit. Review its company, active setting, minimum/target/reorder quantities and default check frequency, then Save. Use a consistent unit: quantities in receipts, recipes and checklists must describe the same unit of that item.
Create Inventory location records for the places where stock is held. Check hotel/company ownership before connecting a location to a POS site or housekeeping setup.
Choose the correct record
| Record | Use |
|---|---|
| Inventory receipt | Record incoming stock |
| Inventory adjustment | Record a deliberate stock correction |
| Inventory check | Record a physical count |
| Inventory check schedule | Plan recurring checks |
| Inventory stock level | Inspect the resulting item/location balance |
| Housekeeping linen checklist | Inspect task-related linen quantities and posting |
Before correcting a balance, inspect the item and location and the associated receipts, checks, adjustments and automated usage. A negative balance can reflect consumption posted before a delivery was recorded; changing an unrelated location will not fix it.
Linen and sales
Linen task completion posts stock usage based on the prepared checklist. Later template changes do not rewrite prepared lines, and cancelling completed work does not reverse a posted movement. Preserve history and use a documented correction when needed.
Items with linen stock history cannot be deleted; make them inactive instead. POS consumption requires a product/choice recipe and site stock location and posts on finalization. See task administration and point of sale for those prerequisites.