tailieunhanh - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 5 - Paul R. Dittmer, J. Desmond Keefe

Chapter 5 - Food storing and issuing control. In this chapter, we describe how the control process can be applied to storing and issuing to reduce or eliminate the development of unplanned, unwarranted costs. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Condition of facilities and equipment Arrangement of foods Location of facilities Security of storage areas Dating and pricing of stored foods Temperature (next slide) Storage containers: Staples (airtight, insect-proof); – Perishables (packed to maintain original quality); - Fresh Fish (packed in ice); - Cooked foods & open cans (stainless steel containers) Shelving: Perishables (slatted shelving) Nonperishables (solid steel shelving) Cleanliness: daily sweeping and cleaning Fresh meats 34*F to 36*F Fresh produce 34*F to 36*F Fresh dairy products 34*F to 36*F Fresh fish 30*F to 34*F Frozen foods -10*F to 0*F Availability according to use Most frequently used items closest to entrance Fixing definite location Each item always found in the same location Separate facilities for storage of different classes of foods Rotation of stock Older quantities of food used before newer deliveries First-in, first-out method of . | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Condition of facilities and equipment Arrangement of foods Location of facilities Security of storage areas Dating and pricing of stored foods Temperature (next slide) Storage containers: Staples (airtight, insect-proof); – Perishables (packed to maintain original quality); - Fresh Fish (packed in ice); - Cooked foods & open cans (stainless steel containers) Shelving: Perishables (slatted shelving) Nonperishables (solid steel shelving) Cleanliness: daily sweeping and cleaning Fresh meats 34*F to 36*F Fresh produce 34*F to 36*F Fresh dairy products 34*F to 36*F Fresh fish 30*F to 34*F Frozen foods -10*F to 0*F Availability according to use Most frequently used items closest to entrance Fixing definite location Each item always found in the same location Separate facilities for storage of different classes of foods Rotation of stock Older quantities of food used before newer deliveries First-in, first-out method of stock rotation Foods stored in appropriate containers or at improper temperatures One single item stored in several locations New delivers stored in front of old Increased pilferage if storage areas are not secured Values of issues unidentifiable because those issuing foods have not recorded item prices on requisitions Often, foodservice managers create difficulties for their workers by developing a requisition system that is far too time-consuming and complicated. The difficulty in such an approach usually arises because management hopes to equate products issued with products sold without taking a physical inventory. Food, beverages, and supplies should be requisitioned only as needed based on approved production schedules. Required items (issues) should be issued only with management approval. If a written record of issues is to be kept, each person removing food, beverages, or supplies from the storage area must sign, acknowledging receipt of the products. Products that do not .