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Smart Serve FMS PVT LTD: SOP - Store Requisition and Inventory BAR

This document outlines the standard operating procedures for store requisition and inventory at the bar. It states that outlet managers must sign requisition forms that are then authorized by the general manager. All requisitions must be made one day before collecting items from the store room during established hours. Inventory procedures are provided for non-alcoholic beverages, alcohol, and food, which involve checking par stock lists, taking inventory, and ordering the difference.

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262 views3 pages

Smart Serve FMS PVT LTD: SOP - Store Requisition and Inventory BAR

This document outlines the standard operating procedures for store requisition and inventory at the bar. It states that outlet managers must sign requisition forms that are then authorized by the general manager. All requisitions must be made one day before collecting items from the store room during established hours. Inventory procedures are provided for non-alcoholic beverages, alcohol, and food, which involve checking par stock lists, taking inventory, and ordering the difference.

Uploaded by

shain anvar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Smart Serve FMS Pvt Ltd

SOP – Store Requisition and inventory BAR

SOP Number F&B-02


Department F&B Service-General
Date Issued 01-12-2021
Time To Train 30 Minutes
SOP Number: F&B -02

For every F & B store requisition, a requisition form has to be


completed. The form must carry the signature of the
Outlet Manager 

And this requisition form must be duly authorized by the Outlet


Manager and a copy to be submitted to F&B General Manager

 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.
Smart Serve FMS Pvt Ltd

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. 
Smart Serve FMS Pvt Ltd

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