Objective:
To ensure that the stock level of items sold in the bar is recorded in a clear, precise and up-to-date manner and understand the advantages of such system.
Details:
Department : Food & Beverage, Bar Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Bar Manager
Document Type: SOP
Detail Level / Difficulty: Brief / Basic
Involved Skills: Inventory Management, Organization, Record Keeping
File Format: Word (.docx)
Word Count: 180
Print Length: 01 Page
File Size: 25 KB
Language: English
Editable: Yes
Ready to Print: Yes
