HOW TO HANDLE BEVERAGE INVENTORY?

OBJECTIVE

To ensure that all F&B team know the standards.

POLICY

It is the policy of the hotel that all F&B team follow the same standard. To ensure the stock is counted and recorded accurately.

PROCEDURE

Set up the bottles.

Organize the bottle by brands to help obtain an accurate total.

Measure the level in the bottles.

All bottles are mentally divided into 10 equal parts. Each part is equal to 10% of liquid. Example:

3 parts = 30%

5 parts = 50%

7 parts = 70%

Put information on the form.

The amount in percentage is marked down on the par sheet in the proper box.

Determine the amount of beer in the kegs.

Keg beer level can be determined by taping the side of the keg, the sound becomes hollow above the actual beer level.

Put information on the form.

The amount in percentage is marked down on the par sheet in the proper box.

Cooler items :

Beer, soda, mixer, juice, and misc. items.

The items are counted and noted on the forms.