Chapter 13 - Purchasing, receiving, storage, and inventory. This chapter will help you: Decide what to buy, what to look for in competitive buying; establish par stock for each; know the functions and relationships of purchase orders, invoices, and credit memos; store each type of beverage properly, efficiently, and safely;. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 13 PURCHASING, RECEIVING, STORAGE, AND INVENTORY © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Decide what to buy, what to look for in competitive buying. Establish par stock for each. Know the functions and relationships of purchase orders, invoices, and credit memos. Store each type of beverage properly, efficiently, and safely. Establish inventory procedures and conduct physical inventories. Determine inventory value, bar cost, and inventory-turnover rate. THIS CHAPTER WILL HELP YOU PURCHASING IS PLANNING The term purchasing is usually a two step process. The first step is the selection process, which involves making the decisions. The second step is the procurement process, or the method used for purchasing items. This involves choosing and working with vendors, using a standard system of ordering, deciding on a budget and determining how often to replenish . | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 13 PURCHASING, RECEIVING, STORAGE, AND INVENTORY © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Decide what to buy, what to look for in competitive buying. Establish par stock for each. Know the functions and relationships of purchase orders, invoices, and credit memos. Store each type of beverage properly, efficiently, and safely. Establish inventory procedures and conduct physical inventories. Determine inventory value, bar cost, and inventory-turnover rate. THIS CHAPTER WILL HELP YOU PURCHASING IS PLANNING The term purchasing is usually a two step process. The first step is the selection process, which involves making the decisions. The second step is the procurement process, or the method used for purchasing items. This involves choosing and working with vendors, using a standard system of ordering, deciding on a budget and determining how often to replenish stock. © 2011 John Wiley and Sons, Inc. All Rights Reserved WHAT TO BUY To meet customers’ needs and avoid overstocked bars and storerooms, today’s bar managers use a policy commonly known as category management. This involves tracking what sells and what doesn’t and using that information to create a beverage program. © 2011 John Wiley and Sons, Inc. All Rights Reserved WHAT TO BUY Computers and technology give bars and restaurants access to more specific brand information than ever before. This negates the old shotgun-marketing approach, in which a bar would try one idea, then another, and another, in hopes of hitting on something successful. © 2011 John Wiley and Sons, Inc. All Rights Reserved QUALITY AND VARIETY Well brands are the liquors that you pour in mixed drinks when the customer does not ask for a specific brand. Other bars use familiar, advertised brands in the middle price range. Still others use premium brands—this is sometimes called a premium well or super well—that they .
