SayPro 17 June, 2022 1213

Issuing is the process of moving products from storage rooms to drink production and service areas. The correct quantity of products must be issued to meet estimated guest demand. This process must be carefully controlled to minimize product misuse and so managers can match issues of items with the amount of revenues they should produce.Importance of Effective Issuing Should there be some relationship between the quantity of stock sold by the operation and the quantity of products removed from storage areas? Of course there should be, and effective issuing practices best ensure that this happens.Some managers allow any employee who needs something from storage to retrieve what is needed at any time. When this tactic is used, every employee is really in charge of issuing. For example, bartenders obtain spirit products, dining-room servers may retrieve wines, and other employees may be permitted to enter storage areas to obtain additional glassware or other items.In each of these cases, the security of products is put at risk. Beverage managers must do all that is practical to control beverage products at the time of issue. Beverage costs are increased if there is a lack of control in this process. Given the importance of security, it is difficult to justify the open-door policies that exist in some operations.Hospitality operations come in all sizes. Large operations may have a full-time receiving and issuing staff member whose duties involve only these two tasks. The vast majority of beverage operations, however, do not employ staff members with only receiving or storing duties. As a result, control at time of product issue in these organizations can become a challenge. In most cases, stock should be issued from product storage areas on a regular schedule. For example, bars can be stocked at the beginning of the day, end of the day, or between busy shifts. If regularly scheduled stocking of bars takes place, the number of emergency issues during busy bar shifts should be minimized.Managers must ensure that their employees use basic procedures for issuing beverage products:

• • Stock where possible should be issued per unit e.g. Bottles should be issued on a bottle-for-bottle basis to reestablish production area par levels.
  • An issue requisition form must be completed and signed the employee’s manager.
  • Before issuing the stock, the allocation available to the employee or department must be checked.

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