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).
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All requisitions must be made the day before collecting the items from the store room.
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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.
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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:
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Check your par stock list to determine how much of each item should be on hand.
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Par stock list provide consistent setup and control of the Bar operation.
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Check your inventory form to determine how much of each item you already have in hand.
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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.
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Write this amounts on the beverage requisition form or enter on the (MMS) Materials management software as a store request.
Inventory for alcohol:
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Count full bottles of each type of liquor, wine and beer.
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Round the amounts on an inventory form.
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Estimate how much alcohol is left in each open bottle of liquor and wine.
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Record the amount on the inventory form.
Inventory for Food:
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Count whole fruits, vegetables, un opened containers of juice and dairy products.
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Do not include fruits or vegetables which are already cut on the count.
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Record the inventory on the form.
Prepare a food requisition:
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Check your par stock list to determine how much of each item should be on hand.
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Check your inventory form to determine how much of each item you already have.
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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 to items to indent?
Q2. What does the term “FI-FO” stands for?
Q3. What is a MMS ?
Q4. How to take inventory for Alcohol?
Q5. How to prepare a food requisition?