1. Butchery Control ProcessButchery Control Process
By, Abdul Moyeed Akram

2. Receiving.Receiving.
Raw Materials are received by Receiving
Incharge as per the Specification
The Raw Materials are sent to the
Perishable Store. In OASIS, Perishable
Store Incharge confirms the receipt (SRC)
and then issue the materials to the Butchery
(RI to BUTD).

3. Butchery DepartmentButchery Department
 The Butchery Department processes the Raw
materials as per the agreed pack size.
 After the processing is done, products with proper
packing and labeling is Handed Over to the
Perishable store (between 5-5:30 PM)
 The store Incharge will check the processed
products against the Butchery Production Sheet
(BPS) and store the same in the Butchery Store
freezer.

4. The BPS must be checked for the raw
materials transferred to the Butchery against
SRV and processed material against the
physical stock Hand Over. Once the same is
checked, the Perishable store Incharge
acknowledge on the 2nd and 3rd copy of
the BPS. The 2nd
copy of Bps is later given
to F&B Controls.

5. Adjustment ReceiptAdjustment Receipt
After taking Hand Over and BPS,
Adjustment Receipt for the Raw Materials
processed by the Butchery Department is
made in the OASIS.
The raw materials which do not need to be
processed by the Butchery Department is
directly handed over to the Butchery Store
from the Receiving.

6. StorageStorage
After the Hand Over is being taken from the
Butchery Department. The Raw materials
are stored in the Freezer for a Day till it is
Frozen properly.
Next Day the Frozen raw Materials are
stacked in FIFO basis

7. Issue from the StoreIssue from the Store
All Kitchens will be Issued stocks from the
Perishable Store against approved
Requisitions as per the Specified Time.
The Issues are followed strictly under FIFO
method.

8. Issue from OASISIssue from OASIS
The Raw Materials issued physically now
has to issued from the System ie, OASIS.
A simple RI is done from BUTS to the
respective Kitchens.
After all data entry off all transactions, at
the end of the day, the Perishable Store
Incharge reports the stock in hand to the
Butchery Department.

9. The Daily OrderingThe Daily Ordering
The depleting Stock in the Store must be
restored, so the The Butchery Department
with the help of the Sock in Hand Report
orders for the Raw Materials needed to be
procured

10. THANK YOUTHANK YOU