“directs” and “stores” in relation to the inventory systems

For inventory purposes, food products are often separated into two categories: directs and stores.

Directs are usually relatively inexpensive, perishable products generally purchased several times a week for more or less immediate use.

Directs may be received and transferred immediately to production areas for preparation or may be held in workstation storage areas.

Directs are not entered into any storage records, and they are not considered part of the inventory system. Instead, if daily food cost information is being collected, they are considered part of food costs for the day on which they are received.

The primary record keeping concern associated with these products lies with receiving, rather than storage, procedures.

Stores are relatively expensive items, may be purchased less often than directs, and are procured in quantities necessary to rebuild inventory levels.

Food and beverage operations may purchase stores as often as once a day or as seldom as once every several months, depending on usage rates, inventory levels, and type of product.

A minimum/maximum purchasing and inventory system for these items should be in place.

Stores must be tightly controlled, usually by recording them in inventory records and using an issuing system to remove them from inventory.