Preparing Stock & Menu Engineering

1. Factors impacting orders placed and items ordered, except:

• Seasonal influences

• Usage rate

• Storage Space Available

• Seasonal Catastrophe

2. Personnel who place orders for stock

• Supervisor

• Runner

• Commis

• Bartender

3. Internal system for ordering stock, except:

• Purchase order

• Telephone order

• Facsimile order

• Manual order

4. Deliveries may received by:

• Store person

• Purchase person

• Delivery person

• Accountant

5. When stock has been delivered it should never be left unattended?

• May tempt thieves

• All true

• May cause a tripping hazzard

• May require special storage condition

6. Deliveries will be accompanied by documentation from suppliers

• Paper of agreement

• Stamp

• Docket

• Blank document

7. To check stock received, you need to verify:

• Only items ordered arent accepted

• The venue only pays for what it has received

• All item are in an ‘untouchable’ condition

• Stock delivered aint matches item ordered

8. Verification stock received will involve, except:

• Ensuring all items ordered have been delivered

• Checking type & brands

• Checking quantity descriptors

• Checking size, weight, volume, capacity

9. Delivery and relevant documentation to follow-up deliveries

• Requesting credit note from purchaser

• Notifying note from supplier

• Notifying the supplier detail

• Ordering subtitle stock

10. Methods to clear excess stock levels may include, except:

• Returning excess stock to supplier

• Organaising in-house Specials

• Asking staff for suggestions

• Selling at a correct price