Kitchen stock catalog

A kitchen request is only useful when receiving and preparation teams mean the same item and quantity. Stock items retain name, SKU and base unit alongside item category, tracking mode, unit cost, reorder point and safety stock. Stock lots add the actual lot identity, location and on-hand quantity. A carton description in a delivery note should be resolved to that agreed base unit before the clerk prepares a request.

Choose None, Lot or Serial as the tracking mode for each ingredient. Agree the receiving unit with the kitchen team before the first delivery, and verify the quantity entered for the stock action. Keep the conversion evidence with the operating procedure when the supplier’s packaging differs from the kitchen’s base unit.

• Item identity. Inventory Clerk maintains SKU and name so an incoming product can be matched to the intended stock item record. The active setting uses Yes or No; retain a retired item’s history when removing it from current work.
• Physical position. Stock lots link item to storage location, with received date, optional expiry date and on-hand quantity. Status distinguishes Available, Quarantined, Expired, Consumed and Blocked stock.
• Planning settings. Reorder point and safety stock belong to the item. Channel rules in par-level policies have their own scope and effective date; agree how the kitchen uses both before making a purchasing recommendation.

Agree which ingredient codes are authoritative and how the team records base unit. Decide when Lot or Serial tracking is appropriate, who supplies expiry evidence, and which records need review before the reservation action considers them eligible. Expiry date can be empty; an empty date does not give the receiving team permission to invent a shelf life.

Inventory Supervisor should compare the opening lot balances with the kitchen’s actual stock evidence. Review duplicate item codes before import, retain the intended storage location, and distinguish a catalog correction from a workflow that changes on-hand quantity. Review the item’s current cost with the person maintaining purchasing information, and keep the stock action’s quantity evidence available for the supervisor.

Rehearse an incoming 20 kg bag of rice with SKU RICE-01 and base unit kg. Inventory Clerk selects the receiving location and records the lot’s evidenced dates. Use a new lot with zero opening quantity and prepare a request for 20 kg. Inventory Supervisor reviews that quantity; after the approved receiving action, the lot should hold 20 kg. The opening balance must not already include the same arrival.

Use an Available lot and a Blocked lot in the reservation rehearsal. Confirm that eligibility comes from the stock action’s checks and that an excessive requested hold produces a Failed operation receipt result. After approved execution, compare the movement’s signed quantity with the changed lot balance. Repeating the same execution must return the prior effect without adding another quantity. Keep the original lot record available to Auditor throughout the case.

• Active Stock Items — Review active ingredients, tracking modes and item reorder settings.
• Available Lots — Inspect on-hand quantities, locations and dates for lots marked Available.
• Held Reservations — Check which lot quantities are already held for a request.

Continue with eligible stock reservation or receiving and movement.