GNMENT-1

FOOD AND BEVERAGEMANAGEMENTASSI

t
h
SEMESTER :
– 6

BY:VI
JENDRA BHAGAT
ROLLNO:1741102255
Li
stof
vari
ousr
epor
tst
hat
aregener
ateddur
ingi
nvent
ory
contr
ol:
-

1.Mul
ti
-St
ockLocat
ionRepor
t
Amul ti
-stockl ocationi nventoryr eportenablesy ourbusi nesst ot r
ack
i
nventory acrossallofyourst ocklocati
ons,ordistri
but i
oncent ers.
Wi t
hit
,
youcanqui cklygainvisibil
i
tyintotheinventoryquant i
tiesateachsite.
This
i
nformat i
onal lowsy outocreat eamor eeffi
cientproduct i
onpr ocess.I
fone
l
ocationislowoni nvent ory,
youhav etheopt i
onof decidingi
f y
oushoul dorder
morestockf romy our suppliersorif
transferr
inginvent oryf
romawar ehousei
ncl
osepr
oxi
mit
y
wouldbebet ter.

2.I
nvent
oryOn-
HandRepor
t
Yourtotalinventorynumber sincludegoodswai t
ingtobesoldandgoods
alr
eadyallocatedtooutgoingcustomer s’
orders.
Withani
nventoryon-hand
report
,youcanaccur at
elygaugethedispari
tybetweenall
ocatedstockand
avail
ablestock,r
esulti
nginfewerstock-outsandmoresalesopportuni
ti
es.

3.I
nvent
oryChangeRepor
t
Whenanal y
zingtheinvent
oryoutfl
ow,knowinghowmany pr
oductsare
enteri
ngandexi
tingyourwarehousesi
sinsuff
ici
ent.I
nstead,
understanding
the“why”i
sessentialt
ocapturi
ngeffi
cienci
es.Fort
hat,
useaninvent
or y
changereportt
otrackhowinventoryi
sbeingdeplet
edandwhy .

4.St
ock-
Reor
der
Repor
t
Ast ockre-
orderr
eporti
ndi
cateswhenare-
orderofgoodsisnecessary.Re-or
derpoint
sare
typi
call
yuniquetoeachproductsi
ncet
heyareafactorofdel
i
veryleadtimes,sal
es,andsaf
ety
stock

5.Pur
chaseOr
der
Repor
t
Apur chaseor derreportal
l
owsyout otr
ackwhatst
ockisincomingandwheni twi
llbe
arr
ivi
ng.Usi ngapur chaseorderreport
,youcanthenaccountfori
ncomingproduct
appropri
ately,planaheadonor derfulf
il
l
ment,andpr
eventover-or
deri
ng,hel
pingto
st
reaml i
ningyourent i
resuppl
ychai n.
6.I
nvent
oryPi
ckLi
stRepor
t
Apickl i
sti
sal i
stofitemsf oryouroper
ati
onsteam totakef r
om invent
ory.Typical
lythisisfort
he
purposeoff ul
fi
l
li
ngcust omers’order
sforthedayorf orsupplyi
ngtothepr oducti
onoff i
nished
goods.Theuseofpi cklist
senablesaccurat
einventoryon-handnumber sbecausei tincl
udes
considerat
ionofinventorydedicat
edtoordersorproducti
on.

7.I
nvent
oryPacki
ngLi
st
Ani nvent
orypackingli
storproducti
onr epor
tdetail
sthetotalamountofeachi t
em
requiredt
ofulf
il
leachcustomer’sorder.Ital
lowsyout otakeintoaccounteachcustomer
’sor
der s
andhowt hef i
nishedgoodsinventor
yshoul dgetassignedsepar at
elyforeachcust
omer.Wit
hi t
,
youcanqui ckl
ycheckt hateachcustomeror dercontai
nsther i
ghtproductsi
ntheri
ghtquant
it
ies.

8.Sal
esRepor
ts
Ult
imately,businesssuccessisdependentonr evenuewhichcomesf r
om productsalesto
customers.Asal esreporthel
psyout oanalyzeyourcompany’ sperf
ormance.Tohaveagood
sal
esr eport,youwillneedtobeablet obreakyoursalesdowni nt
odiffer
entti
meper iods,for
vari
ouspr oducts,andcustomerlevel.Thr
ought hesedif
fer
entinsi
ghts,youcanuncovert rendst
o
helpyoui denti
fyyourtopcustomers,andhelpyouf or
ecastinvent
orybetteri
nthefuture.
 Var
iousr
epor
tsbei
nggener
atedunder
Bev
erage
Contr
ol:-
1.Pur
chaseRepor
t
Thepurchasingofalcoholicandnon-alcoholic
beverages,l
ikethat
offoodstuf
fs,
hastheaimtopurchasethevery
bestquali
tyofi
tems,atthel
owestpr
iceforaspeci
fi
cpurpose.The
purchasingofbeveragesshoul
dbeundertakenbythepurchasingmanager
togetherwithsuchexper tsasthefoodandbev eragemanager ,
theheadcel
l
ar-
manandt heheadwinewai t
er.

2.Recei
vi
ngRepor
t

a) Thequantit
yofbeveragedeliveredmatchesthatwhichhasbeen
ordered.Cr
atesandcasesshoul dbeopenedt ocheckf or
sucht hings as empt
y,
missingorbr okenbottl
es.
b) Thequali
t y
inspecti
onissimpl ebutagainrequiresathor ough
andmet hodi
calapproach. I
ti
nv olvessuchthingsaschecki ngthe
brandnameandl abeloneachitem, theal
cohol proof,
thevintage,
andshipper,
againstthedeli
very noteandthepurchaseor der.

c) Thepri
cesstat
edont
hedel
ivery
notear
einaccor
dancewi
tht
he
negoti
atedpri
cesshownont
hepurchaseor
derform.

d) Whenthequanti
tyor
qual
ity(
or both)of
thebeveragedel
i
vered
isnot
inaccor
dancewitht
hepurchaseor der
,orani
temisomit
ted from t he or
der
,
thatarequestforcr
editnot
eisr aisedbyt hereceiv
ingcl
erkorcel
lar
man.

e) Anaccur
ater
ecor
dismadei
nthegoodsr
ecei
vedbookr
ecor
ding det
ail
s of
thedel
iver
y.
f
) Anaccur
ater
ecor
diskept
ofal
l
char
geabl
eempt
iesdel
i
ver
edandr
etur
ned.

3.
Stor
ingReport
St
ori
ngreportar
eusedt
orecor
dfol
lowi
ng:
-
a) Themai nstor
ageareaforspir
itsandredwinehel
datadry
and dr
aught-
fr
eet emperature30°C.
Thisareaisalsousedfort
hegeneral col
lect
ion and
preparati
on of or ders f
or t he vari
ous bars andthe
storageofkegbeerswhenthereisareasonableturnov
er.

b) Ar
efr
iger
atedar
eaof10-
15°Cf
ort
hest
orageofwhi
teandspar
kli
ngwi
nes.

c) Anareahel
dat
atemper
atur
eof
5°Cf
ort
hest
orageof
bot
tl
ed beer
s and
sof
tdr
inks.

d) A total
ly separ ate area, from t hose abov e, for t
he st orage of
emptybottl
es,kegs,
andcrates.Thi
sareaneedst obeastightly
contr
oll
edasthebev er
agestoragearea,notonlybecauseof t
he
ret
urnabl
evalueofthecrat
esandbottles,et
c.buttopreventfr
ee
accessbybarstaf
fwhenan‘empt yf
orfull
’bottl
emet hodof i
ssuingi
sinoperati
on.

4.
BarFr
audRepor
t
Barf
raudr
epor
trecor
dthef
oll
owi
ng:
-
a) St aff
bri
nginthei
rownbott
lesof
spi
ri
ts,
etc.
,
sell
thecont
ent
sto
customersandthenpocket
themoney.
Thisr
esult
sinabusy
bar
with di
sappoi
nti
ng
cashtaki
ngs

b) Dri
nkatwork.Barstaff
whohelpt
hemselvestot
heodddrink
soongeti
ntothehabitofi
tunl
essi
ti
squickl
ydet
ected.Thi
sresul
ts in lower t
han
should be cash taki
ngs or cust omer s hav
ing shor
t
measuredri
nkswhi ch‘compensate’
fort
hebarst
aff
freedr
inks.

c) Fail
to’
ri
ngup’
eachdri
nksoldandpockett
hemoney
takenf
rom
thecl
ient.
Thisr
esul
tsagai
ninl
owercashtaken.
d) Pr
ovi
def
reedr
inksf
orf
ri
ends,
agai
n,r
esul
ti
ngi
nlowerbart
aki
ngs.

e) Dil
utedr
inks.Whenagr
oupofcust
omersor
der
their
thir
dormor
e’r
oundofdr
inks’
theyarelesslikel
ytoidenti
fyweakdri
nks,t
hedi
fferencebei
ngpocket
edbythe
barstaf
f.

f
) Under-
char
gethecust
omer.
Thecustomer,
bei
nganaccompl
i
ce
of
thebarst
aff,
order
sadri
nkpaysf
ori
tandist
hengi
venchange.

Var
iousr
epor
tsbei
nggener
atedunder
Budget
ory
Contr
ol:
-

1.Tr
ansact
ionsr
epor
t
Ananal
ysisofyourdai
l
ytr
ansact
i
onsal l
owsyout ogainf urt
heri
nsi
ghti
ntowhat
wor
ks–f orexampl
e,youmaynoticeapat t
erninhighandl owdays,aswellas
whi
chpaymentmethodsar
emostpopularforyoursmallhotel
.
Foranyt
imeper
iodyousel
ect
,youshoul
dbeabl
etosee:

 Paymentmet
hod(
cash,t
ypeofcr
edi
tcar
d,et
c.)
 Numberofchecki
ns
 Numberofcheckout
s
 Numberofcancel
l
ati
ons
 Numberofpendi
ngchecki
ns
 Numberofpendi
ngcheckout
s
 Aver
ageunoccupi
edr
ooms
2.St
ati
sti
csr
epor
t
Smal
laccommodati
onprovi
der
sneedtobeablet
otr
ackcer
tai
nmet
ri
cst
hatgi
ve
t
hem anover
viewofhowwellt
hei
rbusi
nessi
sdoi
ng.
Cur
rent
l
y,howeasyi
sitf
oryout
odr
il
ldownt
oacer
tai
nper
iodandsee:

 Tot
alcl
osed,occupi
ed,andunoccupi
edr
oomni
ght
s?
 Averageoccupancy,l
engt
hofst
ay,l
eadt
ime,r
evenueperbooki
ng,and
dai
lyrat
e?
 Revenueperavai
l
abl
eroom?
 Cancel
l
edr
eser
vat
i
ons?
Measur
ingandt
racki
ngthesest
ati
sti
csovert
imei
scr
uci
alt
obeabl
etoknow
whet
heryou’
rei
mprovingornot
.

3.Booki
ngchannel
srepor
t
I
tgoeswi
thoutsayi
ngthati
nor dert
omanageyourrevenuesuccessful
ly,youneed
t
obeabletoseeallyourr
evenuestreams–f
rom theonli
nebookingwebsi t
es
wher
eyouadverti
seyourpropert
y,t
oyourmarket
ingandsaleseffor
ts.
Toknowwhati
sandi
sn’
twor
king,youneedt
ocr
eat
ear
epor
tof

 Booki
ngchannel
s–numberofr
eser
vat
ions,andt
otal
revenue
 Di
rectr
eser
vat
ions–numberofr
eser
vat
ions,andt
otal
revenue
 Extr
anetreser
vat
ions(
manual
l
yent
ered)–numberofr
eser
vat
ions,and
t
otal
revenue
Wit
houtt
hisvi
si
bil
i
ty,youwon’
tbeablet omakeprici
ngdecisionsthatar
ebased
ononeofthemostfundament
alpr
inci
plesofeconomics:supplyanddemand.
4.Per
for
manceRepor
tI
nfor
mat
ion
Companiesoftenuseperformancer eportsi
nadditi
ontobudgetsto
provi
desmal lbusi
nessowner sormanager swi th
addit
ional
informati
onrel
at i
ngtobudgetvar iances.Thisaddit
ionali
nformati
onmay
rel
atetof i
nancialornon- fi
nancialissuest hat
causethebudget t
ogoout sideit
sallowabl erange. Resourcecost
i
ncreasesor other
additi
onal costsarecommonf inancialbudgetincr
eases.Non-
fi
nancialincreasesmayr esultfrom infer i
or
resourcesneedingtobereplacedor mor eempl oy eesneededt oproducegoods.

5.Var
ianceRepor
t:
-

I
sarepor t
showingt
hedif
fer
encebet
weentwoval
ues.
In
budgeting,
iti
sar
eport
showingt
hedi
ffer
encebet
weenthebudget
edand
theactualval
ues.