Chapter 4: Managing Inventory and Production

As-Needed

(or just-in-time), method of determining an items purchase point by predicting the unit of sales and the sum of ingredients necessary to produce those sales.

Freezer Temp

0°F or less.

#12 Scoop = ________ Servings per Quart

12 Servings per quart.

Refrigerator Temp

41°F or less.

Inventory Valuation Sheet

A form that documents all inventory items, the quantity on hand, and the unit value of each item.

Bin Card

A index card that details additions to and deletions from a given product's inventory level.

Inventory

A list of possessions or goods on hand. It is important to understand that all of the stored food and beverage products that make up your inventory are the same as money to you.

Recodable Electronic Locks

A locking system that allows management to issue multiple keys and to identify precisely the time an issued key was used to access the lock, as well as to whom that key was issued.

Jigger

A small shot glass type tool used to measure the amount of alcohol in drink preparation.

Two-Key System

A system to control access to beverage storage areas.

Perpetual Inventory Cards

Are simply bin cards.

Food Scoops

Are sized based on the number of servings per quart.

Beer in Kegs Temp

Between 36°F and 38°F.

Wine Temp

Between 50°F and 57°F.

Beer Temp

Between 50°F and 70°F.

Dry Storage Temp

Between 65°F and 75°F.

Spirits Temp

Between 70°F and 80°F.

Wine Storage for Protecting the Cork

Cool, moist, and in the dark.

Formula for Portion Cost

Cost per Unit / Portions per Unit

FIFO

First in, first out. The storeroom manager intends to rotate your stocks in such a way that product already on hand is sold prior to the sale of more recently delivered product.

Empty for Full System

In this system, each bartender is required to hold empty liquor bottles in the bar or a closely adjacent area. At the end of the shift or the beginning of the next one, each empty bottle is replaced with a full one.

Requisition

Is a formal request to have products issued from storage.

Issuing

Is the formal process of removing needed beverage, food, and supply products from inventory.

Formula for Item Inventory Value

Item amount * Item value

Category B

Items are those that make up 10 to 15 percent of the inventory value and require only routine control and record keeping. Makes 30 percent of total inventory items.

Category C

Items are those that make up only 5 to 10 percent of the inventory value and require only the simplest of inventory control. Makes 50 percent of total inventory items.

Category A

Items are those that require tight control and the most accurate record keeping. These are typically high-value items, and though few in number, they can make up to 70 to 80 percent of the total inventory value. Makes 20 percent of total inventory items.

LIFO

Last in, first out. The storeroom manager intends to use the most recently delivered product (last in) before he or she uses any part of that same product on hand.

Oxidation

Occurs when oxygen comes in direct contact with bottled wine.

Formula for Order Amount

Per value - On hand + Special orders

Free-Pouring

Pouring liquor from a bottle without carefully measuring the poured amount.

Formula for Today's Sales Forecast + ( or - ) Margin of Error

Prior day carryover + today's production

Freezer Burn

Refers to deterioration in product quality resulting from poorly wrapped or stored items kept at freezing temp.

Perpetual Inventory

System is one in which the entire inventory is counted and recorded, and then additions to and deletions from total inventory are recorded as they occur.

Wine Storage

Temperature, light, and cork conditions.

Par Level

The amount of an item that should be held in inventory at all times.

Portion Cost

The cost of producing one serving of a menu item.

Safety Stock

The extra amount of that ingredient you decide to keep on hand to meet higher than anticipated demand.

Purchase Point

The point at which an item should be recorded and it's inventory level replenished.

Potentially Hazardous Foods (PHF)

Those that must be carefully handled for time and temperature control to keep them safe.

Carryovers

Unsold food at the end of the day that you sale the next day.

Management Control Food Production: 5 Key areas

Waste, Overcooking, Overportioning, Improper carryover utilization, and Inappropriate make-or-buy decisions.

Working Stock

Which is the amount of an ingredient you anticipate using before purchasing that item again.