1. Food Bank Management
  2. Process
  3. Reservation and posting
Process · Reservation and posting

Reservation and posting

Claim eligible food, then record the actual stock effect with a linked receipt.

Step by step

  1. Select stock Inventory Coordinator

    Inventory Coordinator checks that the item, location and organization match the approved request. If the item is lot tracked, the chosen lot must be released and unexpired for the planned operation.

    • Checks item, lot and location eligibility
    • Updates Stock requests, Stock items, Stock lots, Storage locations
  2. Reserve stock Inventory Coordinator

    The coordinator records a quantity against the exact request, item, location and lot. This active claim does not change on-hand stock.

    • Creates an active claim
    • Updates Stock reservations, Stock requests
  3. Record operation Inventory Coordinator

    An operation key and expected revision identify the attempted stock action. The receipt begins as pending while the result is determined.

    • Captures key and expected revision
    • Updates Operation receipts, Stock requests
  4. Post movement Inventory Coordinator

    The coordinator records signed movement lines for the evidenced physical effect and retains the source reference. A posted line is part of stock history.

    • Records signed, posted stock effect
    • Updates Stock movements, Stock lots
  5. Consume claim Inventory Coordinator

    The reservation is consumed for the actual issue or released when unused. Any partial remainder stays explicit.

    • Reconciles claim with actual issue
    • Updates Stock reservations, Stock movements
  6. Verify result Independent Reviewer

    The team checks the receipt and posted movement together before the request advances to executed.

    • Confirms effect without repeating it
    • Updates Operation receipts, Stock movements
Inventory Coordinator
Selects, reserves and posts.
Independent Reviewer
Checks disputed results.
Admin
Maintains organization access.

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