TRAINING ACTIVITY OUTLINE

TASK 3 Bar store requisition

OBJECTIVE By the end of this session, all employees will be able to make
requisition for the bar store according to the standards and procedures
STANDARD Requisition will be done base on par level

TASK ANALYSIS METHOD TIME

 Preparation:- Classroom seating, overhead projector, .
sample of requisition form, flipchart and markers

 Check the store for expired products. Remove them if there

is any.
 Check according to the par-stock level if any goods are over
or under stocked.
 Fill up the requisition form. Each requisition form has three
items (food, beverage or tobacco). Tick the item that is
required. Fill in the outlet’s name and the date.
 Fill in the bin number, quantity needed, unit and description
of the goods. Demonstrate how 30mins
 Sign at the bottom of the form to fill these forms
 Get approval from the Outlet manager then approval from using the ohp.
the food and beverage manager before collecting goods
 Pick up goods from the food and beverage store Explain the bar
 Double-check the number of goods taken. It should be opening and
similar to the amount requested closing checklist.
 The store keeper should fill in the number of delivering in
the issued bar, and sign his name Ensure that
 The receiver should also sign his name after double trainees are
checking the goods aware of the
 Stocking up of goods should be according to a first in first store issuing
out basis times by
conducting a
question and
answer session.

ADDITIONAL INFORMATION:
 TRAINING ACTIVITY OUTLINE

Questionnaire

Name:

Task 3 : Bar Store Requisition

Before you do any requisition, what must you check first?

What type of form that you should be using when ordering beverage items?

How do you stock F&B items onto the shelf?

Fill in the processes.

Keep items into their

respective storage area

Fill in the req. form

Pick up items from the

store

Get approval from the

EAM F &B