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KAGUMAS COLLEGE of HOSPITALITY L 02024

WISMA KAGUMAS 18, JALAN 9/3, TAMAN IKS SEKSYEN 9, 43650 BANDAR BARU BANGI, SELANGOR

KOD/NAMABIDANG TAHAP/LEVEL MODUL TUGASAN

PEMBANTUPENYEDIAMAKANAN(L0411) 1 01:FOODHANDLING 01.01:COLLECTORDEREDFOODITEMS HANDLE FOOD ITEM USING TROLLEYS AND REQUISITION FORMSSOTHATCOMPLETEDREQUISITIONFORMOBTAINED AND ORDERED FOOD ITEMS EXECUTED IN ACCORDANCE WITHSTANDARDOPERATINGPROCEDURES(SOP). L0411/M01/KP(1/1)

OBJEKTIFPENCAPAIAN PIAWAIAN

NOKOD

KERTASPENERANGAN
TAJUK:FOODHANDLING TUJUAN : This module introduces trainees to acquire knowledge on ordered food items using trolleys andrequisitionforms. PENERANGAN : Kertasinimenerangkankepadapelajarmaklumatberkaitankaedahpenerimaanbarangandan penggunaanborangpermintaan.

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INTRODUCTION:
Collectfooditemsisoneofthetaskforfoodhandler.Thisisaprocesstotransfergoodsfromstoreto theoutletsusingaformalwrittenrequestoreorderforcertainorganization.Chefisresponsibleto fillin the requisition forms. This form used to order goods, dry and wet items, butchery items, commissary items, beverages and general stationary items. Goods will be issued according to requisitionformbythestorekeeperandtobecollectedbycommis. 1.STORELOCATION Careful consideration should be given to procedures for receiving and storage, as well as to the constructionandphysicalneedsofbothareas.Inplanning,thereshouldbeastraightlinefromthe receivingdocktothestoreroomandrefrigeratorsand,preferably,onthesamelevelasthekitchen.A short distance between receiving and storage reduces the amount of labour required, reduces pilferage,andcausestheleastamountofdeteriorationinfoodproducts. i.Closedtoreceivingandproductionarea ii.Accesstrolley iii.Securedarea 2.STANDARDPROCEDURES Uponreceivinggoodsfromstorekeeper,athoroughphysicalcheckhastobedonebycommis.Thisis toensurethequalityandquantityoftherequestedgoodsisfollowed.Itemsshouldbemeasuredby weight,volumeandnumbers(nos). i.BoxesandContainers Checkthatthepackagesofthefoodproductsareintactandnotleaking. Ifacontainerisbrokenopen,crushed,torn,orotherwisedamaged,thecontentsmayhavebeen exposedtopossiblecontamination. Itisalsoimportanttolookforsignsofcontaminationbyrodents,insects,orbirds Ifanyoftheaboveitemsareobservedduringareceivingprocess,itisvitallytorejectthe product. ii.CannedProducts Whenreceivingcannedproductsalwaysinspectthemforthefollowingpotentialproblems. Severedentsonthetoporbottomrim,orsideseam. Swollenorbulgingcans. Rustedcanswithpittedsurfaces. Expirydate. iii.Perishableitems Freshness Odour Colourchanges 3.TYPESOFSTORAGE i.DryFoodStorage. Roomorareatokeeporstoredrygoods. Example: Flour sugarandsalt cereals rice,andothergrains
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driedbeansandpeas readypreparedcereals breadsandcrackers oilsandshortenings cannedandbottlefoods(unopened)

ii.FreezerStorage. Areatostoreorkeepfrozenitems. Example: Meat,poultry,seafood Frozenvegetable, Icecream. Ice iii.ChillerStorage. Keepallperishableitems. Example: Freshfruitsandvegetables Juices Dairyproduct 4.REQUISITIONPROCEDURE

START

Chef
(Filluptherequisitionform)

Storekeeper
(Assembleallgoods)

Storekeeper
(IssuingGoods)

Commis
(Followreceivingprocess)

Commis
(Initialreceived)

Commis
(Delivertothekitchen)

END

Figure1.1:RequisitionFlowchart
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5.STOREREQUISITION. Requisitionisneededtoprovide: i.Controlofissuingfromstorage ii.Onlyrequiredquantityforproductionshouldbeissued

NO:0001

KAGUMASCULINARYACADEMYL02024 WISMAKAGUMAS 18,JALAN9/3,TAMANIKSSEKSYEN9,43650BANDARBARUBANGI, SELANGORDARULEHSAN

STOREREQUISITION
DEPARTMENTTOBECHARGED: ITEM NO. ITEMREQUIRED ACCOUNT CODE QTY REQUIRED DATE: QTY ISSUED UNITPRICE
(RM)

TOTAL
(RM)

TOTALRM

REQUESTEDBY APPROVEDBY ISSUEDBY RECEIVEDBY

DATE://

DATE://

DATE://

DATE://

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6.INTERKITCHEN/INTEROUTLETTRANSFERFORM InterKitchenTransfer(I.K.T)totransferfoodasrequestedfromanotherKitchen Procedure: a.CommismustcompletetherequestofInterKitchenTransferForm. b.The form must have signature of request from the commis or demi chef and must be authorizedbyexecutivechefforanytransaction. c.Theauthorizedformisapprovedoftransactionfrominternalsectioninthekitchen. d.Therequestitemisacosttodepartmentorsection. NO:0001
KAGUMASCULINARYACADEMYL02024 WISMAKAGUMAS 18,JALAN9/3,TAMANIKSSEKSYEN9,43650BANDARBARUBANGI, SELANGORDARULEHSAN

INTERKITCHEN/INTERBARTRANSFER
FROM: TO: QUANTITY TRANSFERED

DATE: UNITCOST
(RM)

NO

DESCRIPTION

AMOUNT
(RM)

APPROVEDBY ISSUEDBY RECEIVEDBY

DATE://

DATE://

DATE://

Figure1.3:InterKitchen/InterBarTransferForm 7.FOODSTORAGECONTAINERS FoodStoragewiththerighttypesoffoodstoragecontainersaccordingtotypesofitems.

i.Plasticcontainers

ii.Breadrack

iii.Liquidcontainer

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FIRSTINFIRSTOUT(FIFO) FIFO means for First in First Out an abstraction in ways of organizing and manipulation of data relative to time and prioritization. This expression describes the principle of a queue processing technique demands by ordering process by firstcome, firstused behaviour: what comes in first is usedfirst,whatcomesinnextwaitsuntilthefirstisfinished. 8.SAFETY i.Dontcarryobjectstoobigtoseeover ii.Walk,dontrun iii.Useasaveladder,notchairsorpilesofboxes,toreachhighshelvesortocleanhighequipment iv.Liftwiththelegmuscles,nottheback.(Figure1&:Showsproperliftingtechnique) v.Dontrunortwistyourbackwhilelifting,andmakesureyourfootingissecure vi.Useacarttomoveheavyobjectslongdistances,orgethelp.

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QUESTION: 1.ListdownTHREE(3)itemsthatkeepinthedryfoodstorage. 2.NamesTHREE(3)typesofstorage. 3.DefineFirstInFirstOut(FIFO). 4.Requisitionisneededtoprovide: 5.ListFOUR(4)standardandproceduresshouldbefollowedwhenreceivingcannedproducts. REFERENCE: 1.BoFriberg(1996)TheProfessionalPastryChef(3rdEdition),JohnWiley&SonsLtd,NewYork. ISBNNO.0471285765. 2.Ceserani.V,Kiton.R.(1990)PracticalCookery(7thEdition),HodderandStoughtonLtd,England. ISBNNO.0340539070 3.KamariahbintiShahlanddanRozitabintiShahiddanNawawibinMohd.Jan(2005)Penyediaan MakananBarat
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