Store & Inventory

Store & Inventory

Inventory Management System consists of the following components, most of which are detailed in separate procedural SOP’S:

Receive Indents from Various Departments: Receiving indents from various departments involves accepting, counting (weighing) checking quality and storage of Food, Beverage and related items. Management should oversee all receiving as this is a critical part of cost accountability and quality control.

Vendor Quotations & Analysis: This involves the analysis of quotation given by different vendors for their rates.

Purchase Order Generation & Approvals: Store manager first check quantity of material required on that basis approval is made by the higher authority and according to that purchase order is given to vendor. Purchase order the name of the company purchasing the good or services, date, the description an quantity of the goods or services, price, a mailing address, payment information, invoice address, and a purchase order number.

Good Receipts & Auditing: Good receipts involve record maintained by Store manager with respect to orders may to vendors. Validate that quality checks are performed on goods received at the point of acceptance. Where weight bridges are not used at the point of acceptance of bulk products, make sure there is monitoring in place of stock count differences to ensure there are no significant quantity differences for the products.

Material Issue to Kitchen based on requisitions: To control inventory and to determine daily menu costs in a larger operation, it is necessary to set up a requisition procedure where anything transferred from storage to the kitchen is done by a request in writing. The requisition form should include the name and quantity of the items needed by the kitchen. These forms often have space for the storeroom clerk or whoever handles the storeroom inventory to enter the unit price and total cost of each requested item.

Physical Stock updating & with Stock Variance Report: When material is updated in store by store manager its record is maintained.

Item Ageing Analysis: Item analysis record of every material is made on the basis on time when it was purchased.

Purchase Analysis- Item wise/Party wise/Rate wise: Purchasing is the process of ordering Food, Beverage and related items to arrive at the property with sufficient lead time to allow for proper storage, handling and preparation.