Beverage Receiving Procedures

Hotels utilize the operational and Clerical. Beverage Receiving Procedures To ensure full and proper control of all Beverage product during the receiving process, To outline all required paperwork and approvals associated with beverage receiving and To aid in controlling beverage cost.

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Beverage Receiving Procedures - OPERATIONAL:

RECEIVING METHODS

1. Beverage products will be received only by approved, trained individuals. These individuals are to be designated by the Director of Food and Beverage and will normally include the Beverage/Lounge Manager, Assistant Lounge Manager and Beverage Storeroom Attendant.

2. As with any ordering/receiving process, care must be taken to ensure that the ordering responsibility is separated from the receiving responsibility. These duties must be assigned to two different individuals.

3. The designated Beverage Receiver must be present from the time the product is unloaded until all items are secured and properly stored in the Beverage Storeroom

4. The Beverage Receiver will check all items for correct quantity, brand and size. The receiver should also check for any broken or leaking bottles.

5. Any product that is incorrect or broken must be returned for credit immediately. If the delivery person cannot issue a credit memo, he or she should sign the hotel copy of the invoice indicating an damage, shortages, etc. The Sales Person or Customer Service should then be contacted for immediate issuance of a credit memo.

6. All Beverage products must be properly stored immediately after receipt. The following general procedures should be used in the proper storage of Beverage product:

a. Liquor/Spirits

All liquor/spirits is to be removed from cases and stored upright on shelving. Bottles and brands should be arranged in the same order as the Perpetual Beverage Inventory to facilitate inventory control, issuance and ordering. Exceptions to this procedure would be liquor/spirits purchased in large quantities for use in the liquor dispensing system or in banquets. Bulk product may be stored in cases (off the floor) until needed for use.

b. Wine

All wines should be stored on shelves on their side to keep corks. moist. Where practical, white and sparking wines should be stored under refrigeration. Wines should be stored by bin number to facilitate inventory control, issuance and ordering. Exceptions to this procedure are “Jug” wines purchased in bulk for use in the wine dispensing system and in banquets. Bulk product may be stored in cases (off the floor) until needed for use.

c. Beer

Beer should be stored under refrigeration and on Health Department approved “dunnage” racks. Wooden pallets are not permitted. Bottled beer should be arranged by brand in the same order as the perpetual inventory to facilitate inventory control, issuance and ordering.

7. Order Pick-Up

In some states, alcoholic beverages must be picked up at a distributor or “State Store” by a hotel employee. This employee must be a manager, and must be designated by the Director of Food and Beverage.
All other Operational Beverage Receiving Procedures should be followed when picking up orders, providing they allow full compliance with all state and local regulations.

8. Order Delivery by Third Party

In some cases where customer pick-up of alcoholic beverages is required, third party delivery services can be contracted for pick-up and delivery. It is essential that any service used be licensed and bonded, and photocopies of same should be retained on file by the controller. All other applicable Operational Receiving Procedures should be followed when using a delivery service.

9. The Director of Food and Beverage and General Manager must observe and thoroughly audit the operational Beverage Receiving Procedures at least once per quarter.

Beverage Receiving Procedures - CLERICAL :

RECORDING RECEIPT OF BEVERAGE

10. All shipments must be thoroughly verified against invoices.

11. After verification, the invoice must be signed by the authorized Beverage Receiver as indicated in Paragraph #1 under “Operational Procedures”.

12. At the conclusion of each business day, all invoices must be recorded and logged on the “Beverage Receiving Report” (See Exhibit 1).

13. All invoices should then be logged in the Perpetual Beverage Inventory Book, and forwarded to Accounting for processing.

AUTHORIZATION FOR PAYMENT OF INVOICES

14. All Beverage invoices must be approved and signed by the Director of Food and Beverage and the Beverage/Lounge Manager. This is to ensure awareness of pricing, consumption patterns, buying patterns, and any discrepancies.
15. The signature of the Director of Food and Beverage is a mandatory requirement to authorize payment of Beverage invoices.

INTER-DEPARTMENTAL TRANSFERS

16. All Beverage products transferred to other hotel departments must be authorized by a written, signed requisition or transfer request. This requisition or transfer request must be signed by a manager in the department making the request. The authorized individual fulfilling the request must also sign the Requisition/Transfer Request.

17. All transfers should be logged by department and dollar amount on a daily basis.

18. Transfers must be submitted to Accounting on a weekly basis to facilitate transfer journal entries. At period end, Accounting should receive a copy of the Daily Transfer Log to allow a thorough reconciliation.

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Penne with Cheese and Basil

Penne with cheese and basil is a healthier and delicious tomato basil and spinach penne with gluten free pasta. A simple and beautiful recipe to make. Lets learn how to make Penne with cheese and basil, find out the ingredients used in Penne with cheese and basil, and step by step Methods of preparation.

BNG Standard Recipe No: 2026
RECIPE TYPE : Main Course
CUISINE : Italian
PREP TIME :  35 mins
TOTAL TIME :  40 mins
SERVES :  2-3

INGREDIENTS of Penne with cheese and basil:

Butter: 2tbsp
Cheese: 50 gm
Milk: 120ml
Cream: 50ml
Basil: 2-3 leaves
Nut meg: a pinch
Seasoning: to taste

INSTRUCTIONS / METHODS of making Penne with cheese and basil:

1. Heat butter add cheese and milk cook until thick.
2. Add cream , nutmeg cook for 5 min.
3. Add boiled penne ,chopped basil  and cheese.
4. Correct the seasoning,serve hot

Lets have a look at another tasty Tomato Basil Penne Pasta Recipe by Allrecipes.com

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Salsa Pomodoro Alla Napoletana

Salsa Pomodoro Alla Napoletana is a rich Spaghetti recipe with tomato sauce. lets learn how to make Salsa Pomodoro Alla Napoletana, ingredients of Salsa Pomodoro Alla Napoletana, and step by step methods .

The tomato sauce to the Neapolitan is accomplished by cleaning the tomatoes and depriving them of seeds and skins and then cook them in an earthenware dish with oil in which we fried a few cloves of garlic, leaving them dry. At the end add the basil into small pieces and the other emulsifying oil.

RECIPE TYPE : Main Course
CUISINE : Italian
PREP TIME :  35 mins
TOTAL TIME :  40 mins
SERVES :  2-3

INGREDIENTS for making Salsa Pomodoro Alla Napoletana:

Spaghetti: 100gm
Butter: 25g
Tomato sauce: 250ml
Tomato concasse: 100gm
Salt,mill papper: to taste
Cheese: grated

INSTRUCTIONS / METHODS of Salsa Pomodoro Alla Napoletana:

1. Plunge spaghetti into a saucepan containing plenty of salted  boiling water ,allow to boil gently .
2. Cook approx 15 mins.
3. Drain well in a colander and return to a clean dry pan
4. Heat butter add tomato sauce ,tomato concasse and check the seasoning.
5. Place in a serving dish and sprinkle on top with grated cheese.

Find more on Salsa di pomodoro alla napoletana Recipe by buonissimo.org.. Click

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Culinary Terms E

#Eclair : Choux pastry filled with custard or creamand coated with chocolate.
#EMINCE : Cut fine.
#Entree : A dish served in the first part of a dinner, usually a less formal meal.
#Entremets : Hot or cold sweets. Culinary Terms E X15
#EPIGRAMME : Breast of lamb with bone.
#Escalopes : Thin slices of meat dipped in egg and breadcrumbs and then fried
#Espagnole : A rich brown sauce.
#ESSENCE : An extract or concentrate obtained from a plant or other matter and used for flavouring or scent.
#Estoutfade : Brown stock.

#Éclair – A finger-shaped bun made by piping lengths of choux pastry onto greased baking trays and baking them until crisp. The cooked pastry is split open and filled with cream or custard and topped with chocolate or coffee icing (frosting). Culinary Terms E s23

#Egg – A roundish reproductive body enclosed in a protective shell. Most commonly eaten by humans is the egg of the domestic hen, but duck, goose, quail, pheasant, guinea fowl, partridge, plover, ostrich, and emu eggs are also used. In some parts of the world the fish-flavoured, soft-skinned egg of the sea turtle is an important food. The egg is a highly nutritious and well-balanced package: two eggs provide half of the body’s total daily protein and vitamin needs. The yolk, about 30% of the total weight of the egg, contains more than 80% of its protein.

Most eggs are from hens caged in large, temperature – controlled and artificially lit sheds. Free-range eggs are from birds with access to outside runs and are reckoned by many to have a better flavour.

Eggs are best used as fresh as possible. Two simple, age-old methods of testing freshness are based on the fact that the little weight and moisture lost each day by evaporation through the porous shell is replaced by air in the sac at the round end of the egg. To assess the freshness of egg either put it in a bowl of water (a fresh egg will sink to the bottom) or hold it up to a strong light (the larger the air sac the older the egg). Alternatively, a fresh egg broken onto a plate will have a well-rounded yolk centered in a thick, sticky white; in an older egg the white is runny and the yolk flattened.

Other eggs besides that of the hen are also used. The more richly flavoured duck egg is eaten in England, Holland, and Belgium and in parts of Asia. The famous ‘thousand-year’ or hundred-years’ eggs of China are usually raw duck eggs, kept for several months buried in a mixture of salt, lime, ash and tea leaves until the shell is marbled black, the white firm and pale brown, and the yolk-veined with a texture of creamy cheese.

The Egyptians ate both ostrich (a single ostrich egg, about twenty times the size of a hen egg, can make an omelette for ten people) and pelican eggs. Peahen eggs were eaten in ancient Rome. In modern time’s pheasant, quail, partridge and plover eggs are used hard-boiled in salads, pickled in brine or preserved in aspic.

Many rites are associated with the egg. From the time of ancient Rome eggshells were crushed to prevent evil spirits from hiding in them. The egg has long been a symbol of fertility and renewal. The brightly wrapped Easter egg of modern times has its origins in the coloured eggs that were a feature of spring festivals of medieval Europe.

#Empanada – A pie or pastry shell filled with meat or fish. The dish originated in Spain where empanadas are now usually made with flaky pastry and are often eaten cold. The dish is now also popular in parts of Central and South America, where it often features spicy meat filling and is served hot as an appetizer.

#EnglishMuffin – A round, flat, unsweetened yeast bun served split and toasted, buttered and spread with jam or honey or a savoury topping.

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