SOP For F&B Primary Controls
Purpose of F&B Primary Controls:
The purpose of this policy is to standardize the method for processing the various food and beverage sales promotions and other in-house charges for functions within the HotelA Hotel or Inn may be defined as an establishment whose primary business is providing lodging facili... that benefit a particular department or customer.
The hotel organization will consistently follow the control procedures herein listed in all F&B outlets under its management. It is the responsibility of the General ManagerManager is a person in the hotel operations who is assigned to manage or supervise a group of employ..., ControllerThe financial Controller�manager is in charge of all accounting functions of a hotel. Duties inclu..., and Food and beverage Director to ensure compliance with this policy.
F&B Primary Controls SOP Procedure:
Procedure For Inventories Control:
1. InventoryDefinition of Inventory in Hotel Operation? Inventory is the stocks of merchandise; operating suppli... prices should be the most current price including any applicable tax, freight, and purchasing fees.
2. All inventory extensions should be done on a computerized spreadsheet. Entry of units and prices should be done by the department and verified by the Accounting Department.
3. Inventory levels should be established at balances to meet the needs of business volume. The Accounting Office should review levels to verify that over-purchasing is not being done and that obsolete, damaged, and spoiled items are not being carried.
4. Food and beverage inventories should be counted every month by the department with spot checks by the AccountAccount is a record in which the current status (or balance) of each type of asset; liability; owner... Office. All inventories should be completed on a shelf-to-sheet, not a sheet-to-shelf basis.
5. Other inventories such as food and beverage linen, china, glass, and silver should be counted every quarter with spot checks by the Accounting Office.
Procedure For Food Controls:
1. Every menu should be costed and a potential performed twice a year. This should be monitored monthly if a Point-of-Sale System is in place.
2. High-cost items such as meat and fish should be monitored daily by the Chef. This should be done by production charts, steak charts, and requisitions or daily sales records from the Point-of-Sale System compared to purchases. A member of the accounting staff should spot-check this usage monthly.
3. A member of the accounting staff should monitor the issuing and receiving procedures of the food storeroom monthly and ensure that the bidding process is in place.
4. Two (2) bid minimums are required for recurring purchases such as office supplies and food and beverage items. The Bid Sheets should be maintained for one (1) year. Any purchase over $500.00 should also have three (3) bids attached to the Purchase Order.
5. Food and beverage invoices should be signed and dated at the time of delivery by an authorized receiver and entered on the Daily Purchase Log. These Logs will be balanced daily to the A/P posting batch and the General LedgerLedger is a book of accounts in which business transactions are entered after having been recorded i... at month end.
6. Buffets should be controlled with a pre-numbered two-part hard check where the hostess marks the table number and covers on the check, maintains one copy, and leaves the other on the table. The server then attaches the point-of-sale check to the hard copy check.
7. No food should be prepared in the kitchen without a chit from the POSPoint-of-Sale (POS) Terminal: A cash register with the capability to scan a UPC code with a laser an....
8. Only Managers should have the ability to void items from a check.
9. Promotional items and comps should be accounted for in the POS.
Procedure For Beverage Controls:
1. Drink prices and wine lists should be costed and potentially performed twice a year. This should be monitored monthly if a Point-of-Sale System is in place.
2. A member of the accounting staff should review at least twice a month that a bidding process is in place with beverage vendors.
3. A beverage par for each liquor storeroom should be established. A member of the accounting staff should verify that these parts are maintained and that issuing is done on a bottle-for-bottle basis. Each storage area should have a color-coded and dated stamp on each bottle.
4. The main storeroom should be controlled by a perpetual inventory that is updated daily. Each property should have a Local Standard Operating Procedure that outlines access to the storeroom and control guidelines.
5. Locks on all outlet cabinets need to be changed quarterly.
6. CoverCover - Cover is the space on the table allotted for table-wares to the guest to consume his/her mea... charge procedures should be monitored by the Accounting Office to ensure that the proper controls are in place.
7. Wine issuance should be monitored by signed issuing sheets against guest checks or Point-of-Sale Reports.
8. All bartenders should perform blind drops.
9. All checks should be redlined or a pre-run chit must be presented before a bartender issues drinks to a server. Checks should always be placed on the bar in front of the customer when the drink is served.
10. BanquetFormal meal for a number of persons; all seated and served with the same meal at the same time. consumption sheets must be completed for all banquet bars. They should be costed to review the percentage and audited against the banquet check.
Training Summary Questions:
Q1. What is the purpose of the F&B Primary Controls SOP?
Q2. Explain the process for Food Control.
Q3. Explain the process for inventory control.
Q4. Explain the process for Beverage Controls.
SOP Number: Finance and Accounting SOP – 05 Department: Operations and Controls Date Issued: 21-Jun-2021 Time to Train: 30 Minutes
