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 Manager / Outlet Chef / Stewarding Manager / Catering Manager (as applicable), and must be duly authorized by the Executive Chef (food) or Beverage Manager (beverage) or the Director/Manager of F&B (other items).

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

o    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.

o    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:

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

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

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

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

Eg:   Total Par Stock = 55 Nos.

        Total Available  = 40 Nos.

        Total no. to order= 10 Nos.

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

Inventory for alcohol:

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

o    Round the amounts on an inventory form.

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

o    Record the amount on the inventory form.

Inventory for Food:

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

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

o    Record the inventory on the form.

Prepare a food requisition:

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

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

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