Beverage Receiving, Storing and Issuing

Chapter 14Beverage Receiving, Storing and IssuingPrinciples of Food, Beverage, and Labor Cost Controls, Ninth EditionQuantity of an item delivered must equal the quantity orderedQuality of an item delivered must be the same as the quality orderedPrice on the invoice for each item delivered should be the same as the price quoted or listed when the order was placedStandards for Beverage Receiving 1. Maintain an up-to-date file of all beverage orders placed2. Remove the record of an order from the file when a delivery arrives and compare it to the invoice presented by the delivery driver3. Before the driver leaves, check brands, dates, or both, and count or weigh delivered goods4. Compare the invoice to the orderStandard Procedure for Beverage Receiving 5. Call to the attention of management and the delivery driver any broken or leaking containers and any bottles with broken seals or missing labels6. Note all discrepancies between delivered goods and the invoice on the invoice itself7. Sign the original invoice and return it to the driver.8. Record the invoice on the beverage receiving report9. Notify the person responsible for storing beverages that a delivery has been receivedStandard Procedure for Beverage Receiving (continued)Prevent pilferageEnsure accessibility when products are neededPreserve qualityStoring Control Objectives Assign the responsibility for the stored items to a single employeeKeep the beverage-storage facility locked at all timesTo Secure Storage Areas, You Have Two Choices: To ensure the timely release of beverages from inventory in the needed quantitiesTo prevent the misuse of alcoholic beverages between release from inventory and delivery to the barBeverage Issuing Objectives StandardsCarefully set issue quantitiesIssue beverages only to authorized peopleStandard ProceduresEstablish par stocks for barsSet up a requisition systemBeverage Issuing Standards and Standard Procedures © John Wiley & Sons, Inc. 2009