16 | Manage the Purchasing Process


A stockless inventory system works in some facilities. For example, a satellite unit may have little or no inventory on hand. Products to be prepared/served are brought to the facility daily. Any remaining products are returned to the central preparation area at the end of the serving period. While not practical in many facilities, this system is useful when satellite facilities have minimal food storage areas. In this system, very frequent deliveries of necessary products are essential.


Even small facilities can implement the basic principles of issuing control. Perhaps expensive and/or theft-prone items are kept in locked storage. Management staff can be present for issuing these relatively few items at specific times preceding production. Other items can remain available in storage areas for request on an as-needed basis by production personnel.


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Small food production and dining service operations may not find using a formal food requisition system practical. However, these facilities might require that a CDM, CFPP be physically present when withdrawals are made from inventory. Some facilities may use a requisition taped to the wall or door of each storage area. Staff members authorized to withdraw products from storage can then enter information onto the form. Consistently enforced policies regarding storage areas being off-limits to unauthorized personnel can reduce the number of employees who issue products to themselves. Close supervision is necessary to assure that personnel adhere to this procedure.


Requisitions can be used by the CDM, CFPP to match the quantity of items withdrawn from inventory with that used in actual food production as a method of monitoring product movement and control. The objective in issuing is to distribute needed items for production efficiently, safely, and economically. Related to this objective is to keep food stocks secure from theft and pilferage. Record-keeping is a supportive service, but not an objective unto itself. The result is effective food distribution throughout the operation.


Check Inventory to Identify Purchase Needs


Valuing Inventory An inventory valuation is an essential tool for financial management in food production and dining services. This is a dollar figure representing the value of all inventories on hand. This figure is useful in completing operating statements reflecting the department’s financial performance. It can provide helpful information to use in managing the purchasing process. Based on


Foodservice Management—By Design


Stockless inventory suits facilities with limited storage, relying on daily deliveries and strict access control.


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