Issuing Control Food and Beverage

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ISSUING CONTROL PROCEDURE

Transcript of Issuing Control Food and Beverage

Page 1: Issuing Control Food and Beverage

ISSUING CONTROL

PROCEDURE

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The act of circulating, distributing, or publishing by an office or official group

Issuing

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ISSUING CONTROL: FOOD

There are 2 elements to the issuing process.

1. Physical movement of foods from storage facilities to food preparation areas.

2. Record keeping associated with determining the cost of the food issued.

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Physical Movement of Foods from Storage Facilities

Foods should be stored in fixed locations and under secure conditions in order to ensure that they will be available readily and in the purchased for quantities when needed.

Standards and standard procedures for the physical movement of foods must be determined specifically for a given establishment, often on the basis of cost-benefit ratio.

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Record Keeping for Issued Foods Directs: are charged to food cost as they

are received, on the assumption that these perishable items have been purchased for immediate use.

For record-keeping purpose, then, directs are treated as issued the moment they are received, and no further record is kept of particular items.

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Stores: the food category known as stores was previously described as one consisting of (a) staples and (b) tagged items, primarily meats. When purchased, these foods are considered part of inventory until issued for use and are not included in cost figures until they are issued. For control purposes, some system must be established to ensure that no stores are issued unless kitchen personnel submit list of these items and quantities needed.

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The Requisition: is a form filled in by a member of the kitchen staff. It lists items and quantities the kitchen staff needs from stores for the current day’s production.

Pricing the Requisition: after stores have been issued from the appropriate storeroom, refrigerator, or freezer, it is the storeroom clerk’s responsibility to record on each requisition the cost of listed items and to determine the total value of the foods issued.

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Date 9/8/xx

Supply Main Kitchen Dept.

Quantity Description Unit cost Total Cost

6 #10 cans Green Peas

50 Lbs. Sugar

40 Lbs. Ground Beef

6 Loins Pork

Charge to Food Dept.

Chef ____________

Requisition

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2 Categories of items listed in a requisition: Staples: the unit cost will come from one

of the ff., depending on the system in use:

1. The unit cost of each item is marked on each container as it is stored, making it readily available to the storeroom clerk.

2. A book or card file is maintained for all staple items, one page or one card per item. As prices change, the most recent purchase price is always entered.

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3. The most recent purchase price is listed on a perpetual inventory card for each item.

4. The storeroom clerk keeps a mental index card for each item and usually knows the purchase price of each because of constant use.

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Meats and Tagged items:

With the decreasing use of meat tags, it has become difficult to determine the value of meats issued. One common approach is to weigh pieces as they are issued and then later to multiply the weight of each by its purchase price per pound, thus determining a value record on the requisition.

Once the unit cost of each item on the requisition has been recorded, it becomes possible to determine the total value of the food issued. For each listed item, the unit value is multiplied by the number of units issued. This is called extending the requisition.

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RequisitionDate 9/8/xx

Supply Main Kitchen Dept.

Quantity Description Unit cost Total Cost

6 #10 cans Green Peas $ 2.79 $ 16.74

50 Lbs. Sugar .39 19.50

40 Lbs. Ground Beef 2.59 103.60

6 Loins Pork 2.39 258.12

$397.96

Charge to Food Dept.

Chef ____________

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ISSUING CONTROL: BEVERAGE

Establishing Standards

Issuing control is established in hotel and restaurant beverage operations to achieve 2 important objectives:

1. To ensure timely release of beverages from inventory in the needed quantities , and

2. To prevent the misuse of alcoholic beverages between release from inventory and delivery to the bar.

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Management must establish two essential standards for issuing objectives:

1. Issue quantities must be carefully set.

2. Beverages must only be issued to authorized persons.

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Establishing Standard Procedures

It is necessary to establish appropriate standard procedures for issuing beverages. There are two:

1. Establishing par stocks for bars.

2. Setting up a requisition.

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Establishing Par Stocks for Bars

In bar operations par stock is the precise quantity, stated in numbers of bottles or other containers, that must be on hand at all times for each beverage at the bar.

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Setting Up a Requisition System

It is highly structured method for controlling issues. In beverage control, a key element in the requisition in the system is the requisition form, on which both the names of beverages and the quantities of each issues are recorded.

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After the beverages have been issued, the unit value of each beverage is entered on the requisition, and these individual values are extended. This means that each unit value is multiplied by the number of units issued to determine the total value of the quantity issued. A total value is obtained for all the beverages listed on the requisition by adding the total values of the individual items.

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Date 10/ 5/ xx

Quantity Description Unit Cost Total Cost

3 Old Crow Bourbon

6 J & b Scotch

5 Relska Vodka

Requisitioned by:

Issued by:

Received by:

Bar Requisition

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QUIZ.1. The act of circulating, distributing, or publishing by an office or official group.

2-3. 2 elements to the issuing process.

4. _______are charged to food cost as they are received, on the assumption that these perishable items have been purchased for immediate use.

5. _______ was previously described as one consisting of (a) staples and (b) tagged items, primarily meats.

6. is a form filled in by a member of the kitchen staff. It lists items and quantities the kitchen staff needs from stores for the current day’s production.

7-8. 2 Categories of items listed in a requisition

9-10. Management must establish two essential standards for issuing objectives:

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Answers:

1. Issuing

2. Physical movement of foods from storage facilities to food preparation areas.

3. Record keeping associated with determining the cost of the food issued.

4. Directs

5. Stores

6. Requisition

7. Staples

8. Meats and Tagged items

9. Issue quantities must be carefully set.

10. Beverages must only be issued to authorized persons.