Store Requisition and Inventory BAR
For every F & B store requisition, a requisition form has to be completed. The form must carry the signature of the Outlet ManagerManager is a person in the hotel operations who is assigned to manage or supervise a group of employ... / Outlet Chef / Stewarding Manager / CateringCatering is the event-based prearranged food services. Manager (as applicable).
This requisition form must be duly authorized by the Executive Chef (food) 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.
InventoryDefinition of Inventory in Hotel Operation? Inventory is the stocks of merchandise; operating suppli... for Non-Alcoholic Beverages:
- Check your par stock list to determine how much of each item should be on hand.
- Par stock list provides 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 these amounts on the beverage requisition form or enter them 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, unopened containers of juice, and dairy products.
- Do not include fruits or vegetables that 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.
Training Summary questions:
Q1. How to calculate the total number of items to indent?
Q2. What does the term “FI-FO” stand for?
Q3. What is a MMS?
Q4. How to take inventory of Alcohol?
Q5. How to prepare a food requisition?
Patreon Only SOP Download
SOP Number: Food and Beverage Service SOP -01
Department: Food and Beverage Service – General
Date Issued: 22-March-2013
Time to Train: 40 Minutes
