SOP - How to handle dry store requisition

 How to handle dry store requisition

1. PROCEDURE

3.1 Check stock 

3.1.1 Every evening check the mise-en-place from the store room  

3.1.2 Ensure that coffee beans, tea bags, tomato ketchup, white sugar brown sugar, equal sugar, chili sauce, mint jelly, mustard are available before operation everyday

3.2 Requisition

3.2.1 Fill out the date/ department and section  

3.2.2 Write down the quantities, items and the stock number in the requisition form clearly before send to F&B office

3.2.3 Person who in charge the requisition has to sign for requested 

3.2.4 Every morning, send the original to F&B office for approval from the F&B manger or F&B coordinator  

3.2.5 Bar staff will pick up all requested items from the dry store the next day and bring down to store room 

3.2.6 In the afternoon assign one staff to collect all the items that requested 

3.2.7 When collected do not forget to double check the items and quantities of the product and against the requisition form 

3.2.8 After reserved the items person who colleted has to sign out for received items and keep the yellow copy for record