Bar to Kitchen Requisition Form
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A requisition form is used to keep track of product that moves between departme
used for inventory adjustments at the end of the week, or month. Even if you DO
track your cost of goods sold, it is STILL a very GOOD idea to use requisition forms
approval on each transfer from department to department.
Instructions:
Please note that the bottom of this workbook are 2 tabs labled instructions (this pag
you to print out).
>>If any sheet in this workbook is locked, please use code TRB to unlock it. <<
For questions, comments or concerns please visit email support@therestaurantbos
COPYRIGHT - please note that the information contained in this "entire" worksheet
Authentic Restaruant Concepts, INC. and CANNOT be duplicated, sold or distributed
written consent of Authentic Restaurant Concepts, INC. Violators will be persacuted
between departments. These are usually
nth. Even if you DO NOT use inventory to
e requisition forms and get manager
nstructions (this page), Requisition Form (for
to unlock it. <<
@therestaurantboss.com
"entire" worksheet is the property of
d, sold or distributed without the express
rs will be persacuted to the extent of the law!
Bar to Kitchen Requisition Form
EMPLOYEE MANAGER
Date Item Units Issued By Received By Cost
Beer - Bottled
Total Beer-Bottled Amount Transferred to Kitchen $$$
Beer - Draft
Total Beer-Draft Amount Transferred to Kitchen $$$
Wine
Total Wine Amount Transferred to Kitchen $$$
Liquor
Total Liquor Transferred to Kitchen $$$
CREDIT appropriate beverage inventory account - DEBIT food inventory
copyright 2014 Authentic Restaurant Concepts, Inc. www.TheRestaurantBoss.com
MANAGER
Mngr.
Initials
tory
copyright 2014 Authentic Restaurant Concepts, Inc. www.TheRestaurantBoss.com
