SOP – Store Requisition and inventory BAR

 

SOP – Store Requisition and inventory BAR

SOP Number: F&B -10

Department: Food and Beverage Service – General

Date Issued: 22-March-2013

Time to Train: 40 Minutes

For every F & B store requisition, a requisition form has to be completed.The form must carry the signature of the Outlet Manager / Outlet Chef / Stewarding Manager / Catering Manager (as applicable).

And this requisition form must be duly authorized by the Executive Chef (food) or Beverage Manager (beverage) or the Director/Manager of F&B (other items).

  • All requisitions must be made the day before collecting the items from the store room.

  • Collecting the goods will be done within the opening hours of the store room, and following a pre-established schedule approved by both the ADMINISTRATION and the Food & Beverage Departments.

  • The related stocks are to be used on a FIFO (First In / First Out) basis by using the relevant bin cards.

Inventory for Non-Alcoholic Beverages:

  • Check your par stock list to determine how much of each item should be on hand.

  • Par stock list provide consistent setup and control of the Bar operation.

  • Check your inventory form to determine how much of each item you already have in hand.

  • Find out how much to order by subtracting the amounts on the inventory form from the total amounts on the par stock list.

Example:   Total Par Stock = 55 Nos.

                 Total Available  = 40 Nos.

                 Total no. to order= 10 Nos.

  • Write this amounts on the beverage requisition form or enter on the (MMS) Materials management software as a store request.

Inventory for alcohol:

  • Count full bottles of each type of liquor, wine and beer.

  • Round the amounts on an inventory form.

  • Estimate how much alcohol is left in each open bottle of liquor and wine.

  • Record the amount on the inventory form.

Inventory for Food:

  • Count whole fruits, vegetables, un opened containers of juice and dairy products.

  • Do not include fruits or vegetables which are already cut on the count.

  • Record the inventory on the form.

Prepare a food requisition:

  • Check your par stock list to determine how much of each item should be on hand.

  • Check your inventory form to determine how much of each item you already have.

  • Find out how much to order by taking the difference of the above two totals. 

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