TO: Harold Springer
SUBJECT: Kitchen Requirements Planning
On August 9, you and I had a discussion about the need for you to schedule your workday each Friday so you could prepare the food and supplies requisition for the executives’ club kitchen for the upcoming week. Then you were to secure the items from the warehouse and store them in the kitchen or walk-in freezer for easy access during meal-preparation hours. To date, you have not been performing these duties as I outlined them for you.
This failure creates a serious problem in maintaining control over warehouse access and inventory. When the food and supplies are not handy on a daily basis, other employees feel free to enter the warehouse for these items without recording them on our inventory sheets. When this is the case, we cannot possibly maintain the proper inventory to keep the club operating efficiently or economically. Single items purchased on a last-minute basis are much too expensive.
In the future, you are to schedule, receive, and store all warehouse requirements for the coming week: for normal dining operations, for cocktail hours, and for special functions booked by the caterer.
If you have problems with these procedures or want to suggest alternative arrangements, please discuss the situation with Helen Dickerson or me immediately. Otherwise, I will assume you are going to begin to complete these tasks as detailed. We are eager to remedy the associated problems and want to count on your cooperation.