FOOD AND BEVERAGE MANAGEMENT ASSIGNMENT - 1

SEMESTER :– 6th

By: VIJENDRA BHAGAT

Roll no:-1741102156
List of various reports that are generated
during inventory control:-

1. Multi-Stock Location Report

A multi-stock location inventory report enables your business to track
inventory across all of your stock locations, or distribution centers. With it,
you can quickly gain visibility into the inventory quantities at each site. This
information allows you to create a more efficient production process. If one
location is low on inventory, you have the option of deciding if you should order
more stock from your suppliers or if transferring inventory from a warehouse in
close proximity would be better.

2. Inventory On-Hand Report

Your total inventory numbers include goods waiting to be sold and goods
already allocated to outgoing customers’ orders. With an inventory on-hand
report, you can accurately gauge the disparity between allocated stock and
available stock, resulting in fewer stock-outs and more sales opportunities.

3. Inventory Change Report

When analyzing the inventory outflow, knowing how many products are
entering and exiting your warehouses is insufficient. Instead, understanding
the “why” is essential to capturing efficiencies. For that, use an inventory
change report to track how inventory is being depleted and why.

4. Stock-Reorder Report
A stock re-order report indicates when a re-order of goods is necessary. Re-order points
are typically unique to each product since they are a factor of delivery lead times, sales,
and safety stock

5. Purchase Order Report

A purchase order report allows you to track what stock is incoming and when it will be
arriving. Using a purchase order report, you can then account for incoming product
appropriately, plan ahead on order fulfillment, and prevent over-ordering, helping to
streamlining your entire supply chain.
6. Inventory Pick List Report
A pick list is a list of items for your operations team to take from inventory. Typically this is
for the purpose of fulfilling customers’ orders for the day or for supplying to the production
of finished goods. The use of pick lists enables accurate inventory on-hand numbers
because it includes consideration of inventory dedicated to orders or production.

7. Inventory Packing List

An inventory packing list or production report details the total amount of each item
required to fulfill each customer’s order. It allows you to take into account each customer’s
orders and how the finished goods inventory should get assigned separately for each
customer. With it, you can quickly check that each customer order contains the right
products in the right quantities.

8. Sales Reports
Ultimately, business success is dependent on revenue which comes from product sales to
customers. A sales report helps you to analyze your company’s performance. To have a
good sales report, you will need to be able to break your sales down into different time
periods, for various products, and customer level. Through these different insights, you
can uncover trends to help you identify your top customers, and help you forecast
inventory better in the future.
 Various reports being generated under
Beverage Control :-
1. Purchase Report
The purchasing of alcoholic and non-alcoholic
beverages, like that of foodstuffs, has the aim to purchase the very
best quality of items, at the lowest price for a specific purpose. The
purchasing of beverages should be undertaken by the purchasing
manager together with such experts as the food and beverage
manager, the head cellar-man and the head wine waiter.

2. Receiving Report

a) The quantity of beverage delivered matches that which has been

ordered. Crates and cases should be opened to check for such things
as empty, missing or broken bottles.
b) The quality inspection is simple but again requires a thorough
and methodical approach. It involves such things as checking the
brand name and label on each item, the alcohol proof, the vintage,
and shipper, against the delivery note and the purchase order.

c) The prices stated on the delivery note are in accordance with the
negotiated prices shown on the purchase order form.

d) When the quantity or quality (or both) of the beverage delivered

is not in accordance with the purchase order, or an item is omitted
from the order, that a request for credit note is raised by the
receiving clerk or cellarman.

e) An accurate record is made in the goods received book recording

details of the delivery.
f) An accurate record is kept of all chargeable empties delivered
and returned.

3. Storing Report
Storing report are used to record following:-
a) The main storage area for spirits and red wine held at a dry and
draught-free temperature 30° C. This area is also used for the general
collection and preparation of orders for the various bars and the
storage of keg beers when there is a reasonable turnover.

b) A refrigerated area of 10-15° C for the storage of white and

sparkling wines.

c) An area held at a temperature of 5° C for the storage of bottled

beers and soft drinks.

d) A totally separate area, from those above, for the storage of

empty bottles, kegs, and crates. This area needs to be as tightly
controlled as the beverage storage area, not only because of the
returnable value of the crates and bottles, etc. but to prevent free
access by bar staff when an ‘empty for full’ bottle method of issuing
is in operation.

4. Bar Fraud Report

Bar fraud report record the following:-
a) Staff bring in their own bottles of spirits, etc., sell the contents to
customers and then pocket the money. This results in a busy bar with
disappointing cash takings

b) Drink at work. Bar staff who help themselves to the odd drink
soon get into the habit of it unless it is quickly detected. This results
in lower than should be cash takings or customers having short
measure drinks which ‘compensate’ for the bar staff free drinks.

c) Fail to ’ring up’ each drink sold and pocket the money taken from
the client. This results again in lower cash taken.
d) Provide free drinks for friends, again, resulting in lower bar
takings.

e) Dilute drinks. When a group of customers order their third or more

’round of drinks’ they are less likely to identify weak drinks, the
difference being pocketed by the bar staff .

f) Under-charge the customer. The customer, being an accomplice

of the bar staff, orders a drink pays for it and is then given change.

Various reports being generated under

Budgetory Control :-

1. Transactions report
An analysis of your daily transactions allows you to gain further insight into
what works – for example, you may notice a pattern in high and low days, as
well as which payment methods are most popular for your small hotel.
For any time period you select, you should be able to see:

• Payment method (cash, type of credit card, etc.)

• Number of check ins

• Number of check outs

• Number of cancellations

• Number of pending check ins

• Number of pending check outs

• Average unoccupied rooms
2. Statistics report
Small accommodation providers need to be able to track certain metrics that
give them an overview of how well their business is doing.
Currently, how easy is it for you to drill down to a certain period and see:

• Total closed, occupied, and unoccupied room nights?

• Average occupancy, length of stay, lead time, revenue per booking, and
daily rate?

• Revenue per available room?

• Cancelled reservations?

Measuring and tracking these statistics over time is crucial to be able to know
whether you’re improving or not.

3. Booking channels report

It goes without saying that in order to manage your revenue successfully, you
need to be able to see all your revenue streams – from the online booking
websites where you advertise your property, to your marketing and sales
efforts.
To know what is and isn’t working, you need to create a report of

• Booking channels – number of reservations, and total revenue

• Direct reservations – number of reservations, and total revenue

• Extranet reservations (manually entered) – number of reservations, and

total revenue
Without this visibility, you won’t be able to make pricing decisions that are
based on one of the most fundamental principles of economics: supply and
demand.
4. Performance Report Information
Companies often use performance reports in addition to
budgets to provide small business owners or managers with
additional information relating to budget variances. This additional
information may relate to financial or non-financial issues that
cause the budget to go outside its allowable range. Resource cost
increases or other additional costs are common financial budget
increases. Non-financial increases may result from inferior
resources needing to be replaced or more employees needed to
produce goods.

5. Variance Report :-
Is a report showing the difference between two values. In
budgeting, it is a report showing the difference between the
budgeted and the actual values.