1. Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

2.  Quantity of an item delivered must equal the quantity ordered  Quality of an item delivered must be the same as the quality ordered  Price on the invoice for each item delivered should be the same as the price quoted or listed when the order was placed

3. 1.Maintain an up-to-date file of all beverage orders placed 2.Remove the record of an order from the file when a delivery arrives and compare it to the invoice presented by the delivery driver 3.Before the driver leaves, check brands, dates, or both, and count or weigh delivered goods 4.Compare the invoice to the order

4. 5. Call to the attention of management and the delivery driver any broken or leaking containers and any bottles with broken seals or missing labels 6.Note all discrepancies between delivered goods and the invoice on the invoice itself 7.Sign the original invoice and return it to the driver. 8.Record the invoice on the beverage receiving report 9.Notify the person responsible for storing beverages that a delivery has been received

5.  Prevent pilferage  Ensure accessibility when products are needed  Preserve quality

6.  Assign the responsibility for the stored items to a single employee  Keep the beverage-storage facility locked at all times

7.  To ensure the timely release of beverages from inventory in the needed quantities  To prevent the misuse of alcoholic beverages between release from inventory and delivery to the bar

8. Standards  Carefully set issue quantities  Issue beverages only to authorized people Standard Procedures  Establish par stocks for bars  Set up a requisition system © John Wiley & Sons, Inc. 2009