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- Bar & Beverage Management
- Process
- Recipe to preparation
Recipe to preparation
The kitchen needs a stable preparation basis for each accepted item. A product identifies what can be sold. A dated recipe revision describes its yield and required ingredient quantities. The meal line records the portion request and actual prepared time. Signed ingredient movements explain what was consumed or wasted during that preparation.
Step by step
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Review the menu item Inventory Steward
Inventory Steward checks the product code, active state, base unit and standard price before the item is used for a new order.
- Establishes the active product and ingredient definitions
- Updates Products, Ingredients
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Approve the recipe basis Kitchen Lead
Kitchen Lead and Inventory Steward check the recipe revision, effective date, portion yield, ingredient units and allergen declarations. The approved revision becomes the basis for the work it covers.
- Identifies the dated approved revision and yield
- Updates Menu recipes, Recipe ingredients
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Accept the portion request Service Manager
Service Manager compares the requested portions and serving time with the menu and preparation capacity.
- Connects requested portions to an accepted order
- Updates Meal orders, Meal lines
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Record preparation Kitchen Lead
Kitchen Lead records the prepared time on the meal line and signs ingredient movements against the source line and operation key.
- Records actual time and signed usage
- Updates Meal lines, Ingredient movements
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Review deviations Inventory Steward
Inventory Steward compares actual signed movements with the recipe quantities and reviews waste separately from served quantity.
- Explains consumption or waste against the plan
- Updates Ingredient movements, Recipe ingredients
Who does what
Roles and permissions- Inventory Steward
- Maintains the ingredient and recipe basis; Kitchen Lead records preparation; Service Manager accepts the portion request.
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