This document contains an inventory list with over 100 items divided into categories such as crockery, cutlery, glassware, furniture and equipment. It includes the opening balance and current physical quantity on hand for each item, with the physical quantities ranging from 1 to 209 for various plates, bowls, trays, utensils and banquet furniture. The list provides a detailed breakdown of inventory levels for a banquet or catering business.
This document contains an inventory list with over 100 items divided into categories such as crockery, cutlery, glassware, furniture and equipment. It includes the opening balance and current physical quantity on hand for each item, with the physical quantities ranging from 1 to 209 for various plates, bowls, trays, utensils and banquet furniture. The list provides a detailed breakdown of inventory levels for a banquet or catering business.
This document contains an inventory list with over 100 items divided into categories such as crockery, cutlery, glassware, furniture and equipment. It includes the opening balance and current physical quantity on hand for each item, with the physical quantities ranging from 1 to 209 for various plates, bowls, trays, utensils and banquet furniture. The list provides a detailed breakdown of inventory levels for a banquet or catering business.
This document contains an inventory list with over 100 items divided into categories such as crockery, cutlery, glassware, furniture and equipment. It includes the opening balance and current physical quantity on hand for each item, with the physical quantities ranging from 1 to 209 for various plates, bowls, trays, utensils and banquet furniture. The list provides a detailed breakdown of inventory levels for a banquet or catering business.