Lesson: Inventory & Supply Management – Building Systems for Consistency

It is the amount of an item that should be on site at all times, paired with a lower reorder point that tells you when to buy more. It takes the guesswork out of restocking.

Usually the cleaner checks stock at every turnover and tops up from a storage cupboard at the property, while the host or team orders anything flagged as low.

For most hosts, yes. Wall-mounted dispensers with bulk refills usually cost less over a year than small bottles, look tidier and create less waste.