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  • Par Stocks

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    Manoj Sharma
    19 visualizzazioni6 pagine
    Par stock is the amount of equipment required to keep operational workflows running smoothly and efficiently. It is important for an establishment to ensure that there is no over stocking, similarly stock-out must be avoided. Par stocks can be determined by following: Ordering as per re-order level Monitoring minimum stock levels Monitoring Maximum stock levels.

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    Par stock is the amount of equipment required to keep operational workflows running smoothly and efficiently. It is important for an establishment to ensure that there is no over stocking, similarly stock-out must be avoided. Par stocks can be determined by following: Ordering as per re-order level Monitoring minimum stock levels Monitoring Maximum stock levels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato PPT, PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    19 visualizzazioni6 pagine

    Par Stocks

    Caricato da

    Manoj Sharma
    Par stock is the amount of equipment required to keep operational workflows running smoothly and efficiently. It is important for an establishment to ensure that there is no over stocking, similarly stock-out must be avoided. Par stocks can be determined by following: Ordering as per re-order level Monitoring minimum stock levels Monitoring Maximum stock levels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato PPT, PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    di 6

    Par Stock

    Par is the amount of equipment required to keep operational workflows running smoothly and efficiently at all times and to meet all operational emergencies.

    Par Stock
    Following points must be considered while deciding on the par stocks level: Size of the restaurant Turnover of the restaurant Cleaning time Availability of staff

    Par Stock
    Reorder time Storage space Funds available to the establishment Life of the equipment/ Consumption/ pilferages

    Par Stock
    Coffee shop
    100 Covers 1 turn over + 25-30% more

    Par Stock
    Fine dining
    100 covers 0.6 turnover +5 %

    Par stock
    Just like it is important for an establishment to ensure that there is no over stocking, similarly stock-out must be avoided. Both can be determined by following: Ordering as per re-order level Monitoring minimum stock levels Monitoring Maximum stock levels

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