No Items will be issued without a properly signed requisition.
All issues to the galley should be done in lexon boxes, no cardboard boxes to be allowed for food issues.
Any spoilage or breakages should be recorded in appropriate reports and reported immediately to the F&B Manager.
All the storeroom keys must be kept in the Provision Master’s office at all times.
The Provision Master must:
·Ensure that stores are properly rotated following the First In First Out (FIFO) procedure.
·Maintain the highest level of sanitation throughout all the areas under his direct supervision as prescribed by USPH and according to company’s instructions.
·Record all temperature of the storerooms in the logbook provided, on a daily basis and report any significant variance from the norm to the Sanitation Officer or the Assistant Food & Beverage Manager.
·Follow all the safety regulations and directives issued by the company.
·Ensure that all provisions issues are properly documented and recorded and that all recordings are reported to the F&B Controller on a daily basis.
Storeroom Procedures and Inventory Control
Par Stocks, Inventory and Ordering Procedures (for ordering,see purchsaing manual)
The par stocks on board must be established in all areas for better control and avoid shortage or running out of items.
An inventory report, based on physical count, must be produced before placing any orders.
When placing an order For the F&B Department (food, beverage and consumables ) the following must be considered:
Par stock
Stock on hand
Pending orders
Order period till next delivery date
Average consumption
With all this in consideration the Provision Master and F&B Controller will produce the order and send to the respective departments for reviewing (Exc. Chef and Bar Manager)
After the order reviewed and the F&B Manager’s approval the Provision Master will forward the order to the office, via Hotel Manager.
For all equipment items such as, Glasses, Crockery, Silverware, Utensils, Linen, Machinery, etc.,
A par stock for three (3) months should be maintained onboard based on usage.
The orders for these items will be placed every three (3) months. When placing the orders for these items a full
inventory must be attached, or the order will not be processed.
By ordering every three months will gives more negotiation power with the suppliers due to the higher volume off the orders, and saves the company money.
Direct orders from the ship to the suppliers are not permitted without the permission of the operations (purchasing) department from the shore side office.
No cash purchases will be allowed without authorization.
Names and numbers to be contacted in case of emergencies will be provided.
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