Escolar Documentos
Profissional Documentos
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PROCEEDURE
Contact Quotations/Tenders
E
Inspects for quantity and quality
D RECEIVING
B
Correct storage for each item. Maintenance of
A stock records, security of items. Correct stock
levels, Correct issuing
C STORES
S.P.S is a concise description of the quality, size and weight or count factors
desired for a commodity.
Details
Quantity Distr ibution Please order item(s) listed Est Est- total
below
Unit
price
Dept A/C
Sd
Purchase Manager
How Various Commodities are Marketed and Handled. Food and food products
available in the market undergo a constant change. New varieties of fresh fruits
and vegetables are constantly researched to improve size, colour, texture, and
flavour e.g. appearance of new varieties of citrus fruits and mangoes, different
sizes of chilies, cabbage, tomatoes, potatoes, and so on.
Fresh food is available in forms as desired. E.g. meat can be purchased as chops,
boneless, leg of mutton for roast, mince etc. Fish may be bought whole or filleted
as required. Freezing technology has added a number of possibilities to the range
available by capturing the freshness and qualities of foods at their different stages
of growth and preparation. Instant foods, mixes, texturised protein products,
dehydrated, canned, freeze dried, partly cooked and ready to eat foods, have all
become familiar. In addition there is a wide range of ingredients offered in the
form of syrups, spices, flavouring, food colours, stabilizers and preservatives to
enhance the sensory and keeping qualities of food.
What Food and Food Products are Available in Market in Particular Season.
Fresh foods which have to be transported long distances reach the consumer
after a lapse of few days. It is therefore good policy to use fresh produce
especially meat, fish, poultry, and vegetables as soon as they are received in a
food service establishment. Different foods are packed and handled in different
ways. For e.g. radishes and carrots are packed in jute bags in standard weights
and transported while cabbages or cauliflower may simply be stacked one top on
other directly in a truck. On their receipt in markets, vendors or retailers
sometimes scrape carrots and radishes and wash them in water before arranging
them in their stall or shops for sale. Such handling improves the sheen, colour and
smoothness of the vegetables and attracts buyers. But such treatment reduces
the keeping qualities. Appearance should not be the only characteristic on which
to base one’s decisions regarding food purchasing. Quality characteristics of
different foods must be kept in mind.
Prices of Food Fluctuate from Season to Season and also in response to external
factors like famines, droughts, customer demand, factory closures and so on. An
occasional visit to markets – wholesale and retail, is good policy instead of
depending entirely on price quotations and qualities offered by the suppliers.
Suppliers tend to offer products which are most profitable to them within their
conditions of supply and the best quality may never reach an establishment
unless the supplier is aware of the buyers’ knowledge. Knowing market prices also
helps to make use of seasons of glut in terms of buying in quantities which carry
‘cash discounts’. Request price lists as frequently as possible and compare prices
continually to make sure that you buy at a good market price.
Size and Types of Packs for Bulk Purchasing – Foods of the same quality come in
many sizes and types of packs. For e.g. rice may be purchased in gunny bags of 25
kg each or polybags of 10 kg or 5 kg polypacks of 1 kg net weight. Canned foods
come in different sizes containing different net weights of foods. Depending on
their requirements of individual food service, the appropriate sizes will need to be
purchased.
Suppliers and their Terms of Supply. Very often suppliers agree to fixed prices of
a range of items over a period of time and have no objections to supplying
immediately on demand. Others may be rigid on the mode of delivery in which
case stocks have to be maintained with the establishment for some commodities
the establishment may request for items straight from a farm situated close to
the establishment. In that case the price advantage may have to be weighed
against storage space and immediate usefulness to capture the fresh quality
characteristics in prepared meals. Explore all possible suppliers.
Available kinds of Storage Space. The amounts of space available for storing
foods in an establishment will determine the amounts in terms of pack sizes and
numbers to be purchased. The kinds of storages such as cold or freezer storage at
hand will also affect the range of products that can be bought and stored. On this
will depend the number of trips to the market or number of deliveries per week
or month.
Keep the Number of Supplier to a minimum. At the same time have at least two
suppliers for every group of commodities when possible.
Deliveries must all be checked against the orders given for quantity, quality and
price. If any goods are delivered below an acceptable standard they must be
returned either for replacement or credit.
Containers can account for large sums of money. Ensure that all the containers
are correctly stored, returned to the suppliers and proper credit given.
All invoices must be checked for quantities and prices. All statements must be
checked against invoices and passed swiftly to the office so that payment may be
made in time to ensure maximum discount on the purchases.
Keep up to date trade catalogues, visit trade exhibitions, survey new equipment
and continually review the space, services and systems in use in order to explore
possible avenues of increased efficiency.
A supplier can be easily selected from amongst those that the buyer has
previously purchased from in that the quality of goods received price and service
offered would be known when seeking a new supplier caution must be exercised
and detailed enquiries made to cover at least the following points:
a) Full details of the firm and the range of items they are selling.
b) Copies of recent prices lists.
c) Details of trading terms
d) Details of other customers.
e) Samples of products.
Ideally a visit should be made to any potential supplier to see the size of his
company, the full range of products, the size of processing and storage facilities,
the size of their transport fleet and to meet members of the management team.
All of this takes up valuable time for the buyer, but is essential in order to obtain a
supplier with whom it is possible to have a satisfactory business relationship, who
will stock the quality and quantity of commodities he needs and who is able to
offer a satisfactory performance within a suitable price range. This procedure
would convince the supplier of the professionalism of the purchasing officer.
Having selected suppliers and placed them on an ‘Approved Supplier List’, and
after having purchased from them, it is necessary to periodically evaluate their
performance using a rating system. There are three main performance criteria
which may be used in a rating system – price, quality and delivery.
Good purchasing system include the use of specification and appropriate buying
method, a systematic ordering schedule, and maintenance of an accurate flow of
goods to meet production requirements. A system of communication needs from
the production areas and the store room to the buyer is essential. Establishing a
minimum and maximum stock level provides a means of alerting the buyer to
needs, particularly regarding canned and frozen foods and staples.
Frequency of purchase and the amount of food purchased at one time is fairly
dependent on the amount of money at hand, the method of buying, frequency of
deliveries, and the space for inventory stock. With adequate and suitable storage,
the purchase of staples may vary from a 2 to 6 month supply, with perishables
weekly and/or daily.
A well organized purchasing routine will save time, eliminate error and give
assurance that the right food will be at the right place when needed.
PURCHASING METHODS
Every establishment has its own purchasing policies according to its specific needs
for different types of foods. The methods of purchasing depends largely on the
quantities of the various items to be purchased at one time.
When purchasing food it is necessary to consider what true cost of the item will
be in relation to what the printed price from the supplier states. The true cost and
calculation has to take into account invoice price less discount, storage cost of the
item and production cost. For any organization its profitable to buy products that
are less in cost and upto their product specification. It is important for the buyer
to have accurate figures of consumption of the items based on which he can
decide his buying methods.
f) Purchasing by Total Supply – This is a offer made by the supplier to the hotel in
which the supplier supplies all commodities to the hotel. The advantage in this is
the hoteliers have less negotiation, less paper work and few deliveries. But the
disadvantage might be the of the price which might not be competitive.
g) Purchasing by Cost Plus Method – In this method the agrees to pay the
approved supplier exactly the same price the supplier paid for it, plus an agreed
percentage. This percentage might include cost of handling delivery charges and
profit.
KITCHEN STEWARDING & GARBAGE DISPOSAL
Kitchen stewarding department is the very important part of the hotel industry
but is often a neglected and underestimated area of operations. However, it is
realized that how important a section it is, only when in any catering
organizations delays are caused in service and production due to uncleaned
utensils, unwashed plates, crockery and cutlery for service and for kitchen
purpose. Poor attention paid to this section often causes operationaldelays.
Which brings down the efficiency of the entire F & B department. This may lead to
guest dissatisfaction, decrease of sale, increase in budget for service equipment
and a lowering of departmental profits. Each and every department is
interconnected therefore in a successful and complete operation the stewarding
department plays an equally important role in providing clean and hygienic
equipments on time. In this operation work is divided into 2 parts one is cleaning
of kitchen and it’s equipment and back of service area.
IMPORTANCE OF KITCHEN STEWARDING
The department is primarily concerned with the storage, maintenance, cleanliness
and issue of cutlery, crockery, hollowware, chinaware, glassware to the
restaurants and kitchens.
The main duties to be carried out by the Kitchen stewarding dept. personnel is
as follows:
1. Handling stocks of small operating equipments like cutlery, crockery, glassware,
kitchen equipment etc.
2. Cleaning and washing of all such operating equipments.
3. Washing and cleaning of entire kitchen and f & B department.
4. Coordinating the securing of kitchen equipment with the maintenance
department.
5. Planning the requirement list and purchasing orders for all small operating
6. equipment and helping the F & B manager with budget in this area.
7. Garbage clearance operations from all F & B areas.
8. Ordering clearance operations from all F & B areas.
9. Handling polishing & buffing of silver ware.
10. Minimizing the breakages and losses.
11. Kitchen pot washing operations.
12. Kitchen stewarding is also responsible for pest control activity of the kitchen.
13. It procures, installs, and service gas connections and coal supply for cooking.
The department would ideally have a large store for kitchen and service
equipment, dishwashers and pot washing section
Depending on the size and type of establishment the no. and brigade of
stewarding department varies
CLEANING OPERATIONS
•There are two kinds of cleaning ---1) Daily cleaning 2) Special or Spring cleaning
• Stewarding manager make a definite program with one overseer for the above
cleaning.
Garbage Disposal
Kitchen stewarding department is 24 hrs Operational. The staff is more in number
for night shifts for floor and for equipment more in the day time. Every food
service operations has different requirements for waste disposal and many
factors must be evaluated before designing a system to handle this function
which depends upon amount of waste generated, type of waste, cost of
destroying waste and dumping frequency of paper.
Types of Hotel waste: Hotel waste comprises of two components,
1.Biodegradable (Wet) waste: The wet waste comprises of food, vegetable and
non veg waste
2.Non biodegradable (Dry) waste: the dry waste comprises of plastic bottles,
papers, plastic wrappers, etc.
The following processes can be followed for garbage disposal:
1. Compaction: The use of compaction is usually considered where large volumes
of disposables are to be handed. Compacters reduce the volume of waste so that
it can he handled in smaller quantities. The weight of the compacted waste
should be less than 50 pounds (23 Kg.)
2. Incineration: It can be used only if the amount of garbage which has to burned
is of a great volume and if it is economically viable while installing an incineration
machine in the department. The pollution ordinance should also be checked.
3. Grinding: Garbage grinding is generally allowed in areas in municipal sewage
system.
4. Pulping: Waste pulping creates a liquefied waste by using heavy duty grinders
with a recirculation water system. The liquefied waste is then passed through a
water extractor where it is reduced to a semidry pulp and then stored in bins.
FOOD PURCHASING
Once a menu is planned, a number of activities must occur to bring it into reality.
One of the first and most important stages is to purchase and receive the
materials needed to produce the menu items. Skillful purchasing with good
receiving can do much to maximize the results of a good menu. There are six
important steps to remember:
The buyer
This is the key person who makes decisions regarding quality, amounts, price,
what will satisfy the customers but also make a profit. The wisdom of the buyer’s
decisions will be reflected in the success or failure of the operation. The buyer
must not only be knowledgeable about the products, but must have the
necessary skills required in dealing with sales people, suppliers and other market
agents. The buyer must be prepared for hard and often aggressive negotiations.
The responsibility for buying varies from company to company according to the
size and management policy. Buying may be the responsibility of the chef,
manager, storekeeper, buyer or buying department.
A buyer must have knowledge of the internal organisation of the company,
especially the operational needs and to be able to obtain the product needs at a
competitive price. Buyers must also acquaint themselves with the procedures of
production and how these items are going to be used in the production
operations, in order that the right item is purchased. For example, the item
required may not always have to be of prime quality, for example tomatoes for
soups and sauces.
A buyer must also be able to make good use of market conditions. For example, if
there is a glut of fresh salmon at low cost, has the organisation the facility to
make use of the extra salmon purchases? Is there sufficient freezer space? Can
the chef make use of salmon, by creating a demand on the menu?
Buying methods
These depend on the type of market and the kind of operation. Purchasing
procedures are usually formal or informal. Both have advantages and
disadvantages. Informal methods are suitable for casual buying, where the
amount involved is not large and speed and simplicity are desirable. Formal
contracts are best for large contracts for commodities purchased over a long
period of time. Prices do not vary much during a year, once the basic price has
been established. Prices and supply tend to fluctuate with informal methods.
INFORMAL BUYING
This usually involves oral negotiations, talking directly to sales people, face to face
or using the telephone. Informal methods vary according to market conditions.
FORMAL BUYING
Known as competitive buying, formal buying involves giving suppliers written
specifications and quantity needs. Negotiations are normally written.
Selecting suppliers
Selecting suppliers is important in the purchasing process. Firstly consider how a
supplier will be able to meet the needs of your operation. Consider:
Price
Delivery
Quality / Standards.
The skill of the employees, catering assistants, chefs, must also be taken into
account as well as condition and the processing method; the ability of the product
to produce the item or dish required; the storage life of the product.
• Daily use needs: daily use or contract items are delivered frequently on par
stock basis; stocks are kept up to the desired level and supply is automatic;
suppliers may be daily, several times a week, weekly or less often; most items are
perishable, therefore supplies must not be excessive but only sufficient to get
through to the next delivery.
Buyers need to know production, often to be able to decide how many portions a
given size may yield. He or she must also understand the various yields. Cooking
shrinkage may vary causing problems in portion control and yield.
The chef must inform the buyer of quantities. The buyer must be aware also of
different packaging sizes, such as jars, bottles, cans and the yield from each
package. Grades, styles, appearance, composition, varieties, quality factors must
be indicated, such as:
Colour
Bruising
texture
irregular shape
size
maturity
absence of defects
Quality standards should be established by the chef and management team when
the menu is planned. Menus and recipes may be developed using standardised
recipes which directly relate to the buying procedure and standard purchasing
specifications.
Buying tips
The following is a list of suggestions to assist the buyer:
Acquire, and keep up to date, a sound knowledge of all commodities, both
fresh and convenience, to be purchased.
Be aware of the different types and qualities of each commodity that is
available.
When buying fresh commodities, be aware of part-prepared and ready-
prepared items available on the market.
Keep a sharp eye on price variations. Buy at the best price to ensure the
required quality and also an economic yield. The cheapest item may prove to be
the most expensive if waste is excessive
Organise an efficient system of ordering with copies of all orders kept for cross
checking, whether orders are given in writing, verbally or by telephone.
Compare purchasing by retail, wholesale and contract procedures to ensure the
best method is selected for your own particular organisation.
Explore all possible suppliers: local or markets, town or country, small or large.
Keep the number of suppliers to a minimum. At the same time have at least
two suppliers for every group of commodities, when possible. The principle of
having competition for the caterer’s business is sound.
Issue all orders to suppliers fairly, allowing sufficient time for the order to be
implemented efficiently.
Request price lists as frequently as possible and compare prices continually to
make sure that you buy at a good market price.
Buy perishable goods when they are in full season as this gives the best value at
the cheapest price. To help with the purchasing of the correct quantities, it is
useful to compile a purchasing chart for 100 covers from which items can be
divided or multiplied according to requirement. Indication of quality standards
can also be inserted in a chart of this kind.
Deliveries must all be checked against the orders given for quantity, quality and
price. If any goods delivered are below an acceptable standard they must be
returned either for replacement or credit.
Containers can account for large sums of money. Ensure that all the containers
are correctly stored, returned to the suppliers and the proper credit given.
All invoices must be checked for quantities and prices.
All statements must be checked against invoices and passed swiftly to the office
so that payment may be made in time to ensure maximum discount on the
purchases.
Foster good relations with trade representatives because much useful up-to-
date information can be gained from them.
Keep up-to-date trade catalogues, visit trade exhibitions, survey new
equipment and continually review the space, services and systems in use in order
to explore possible avenues of increased efficiency.
Organise a testing panel occasionally in order to keep up to date with new
commodities and new products coming on to the market.
METHODS OF PURCHASING
There are three main methods for buying, each depending on the size and volume
of the business.
The primary market: raw materials may be purchased at the source of supply,
the grower, producer or manufacturer, or from central markets such as Smithfield
(meat), Nine Elms (fruit and vegetables) or Billingsgate (fish) in London. Some
establishments or large organisations will have a buyer who will buy directly from
the primary markets. Also, a number of smaller establishments may adopt this
method for some of their needs (the chef patron may buy his fish, meat and
vegetables directly from the market).
The secondary market: goods are bought wholesale from a distributor or
middle man; the catering establishment will pay wholesale prices and obtain
possible discounts.
The tertiary market: the retail or cash and carry warehouse is a method suitable
for smaller companies. A current pass obtained from the warehouse is required in
order to gain access. This method also requires the user to have his or her own
transport. Some cash and carry organisations require a VAT number before they
will issue an authorised card. It is important to remember that there are added
costs:
1. running the vehicle and petrol used;
2. the person’s time for going to the warehouse
Cash and carry is often an impersonal way of buying as there is no staff to discuss
quality and prices.
Standard purchasing specifications
Standard purchasing specifications are documents which are drawn up for every
commodity describing exactly what is required for the establishment. These
standard purchasing specifications will assist with the formulation of standardised
recipes. A watertight specification is drawn up which, once approved, will be
referred to every time the item is delivered. It is a statement of various criteria
related to quality, grade, weight, size and method of preparation, if required, such
as washed and selected potatoes for baking. Other information given may be
variety, maturity, age, colour, shape, etc. A copy of standard specification is often
given to the supplier and the storekeepers who are left in no doubt as to what is
needed. These specifications assist in the costing and control procedures.
But no matter how good the secondary or tertiary specifications are, if the apples
used in the beginning are not of a very high quality, the whole product is not of a
good quality.
GENERAL:
1. All products supplied to Gardner Merchant Limited must comply with the
provisions of the Weights and Measures Act 1976 and 1985, Trade Descriptions
Act 1968, Food Act 1984 and any amendments that are enforced from time to
time.
2. No meat from cow (including that designated as ‘commercial’) or bull carcasses
will be supplied.
3. Cuts, joints and steaks of fresh beef are to be prepared from the chilled
unfrozen carcasses or primal cuts of ‘clean’ steers and heifers of English, Irish or
Scottish origin.* Beef of intervention storage and from imported chilled and
frozen meat can also be supplied if they originated from animals which
conformed to the standards of home killed graded beef.
4. No cuts from excessively lean or fat carcasses to be supplied.
5. Unfrozen beef carcasses and primal cuts from the hindquarter must be stored
at chilled temperatures for 7—10 days prior to preparation, to allow for
maturation.
6. Cuts, joints and steaks of veal are to be prepared from the chilled unfrozen
carcass of English or Dutch milk fed beasts.
7. Beef and veal other than that supplied frozen must be kept chilled (below 50C)
throughout preparation, storage and distribution.
8. Prepared cuts of chilled beef and veal that are supplied-frozen must be fully
frozen to a temperate of not higher than —1 80C by mechanical blast freezers.
Meat that has not been frozen by such means cannot be supplied to Gardner
Merchant Limited. The exception to this is stewing steak that has been frozen too
much higher temperatures to allow mechanical dicing.
9. Fresh beef and veal that has been designated as frozen must be delivered by
transport that has frozen storage capacity. The temperature of the meat must not
reach a value of more than 100C during distribution.
10. Meat purchased as frozen and then thawed for the preparation of joints,
steaks, mince or stewing steak, must not be refrozen.
11. Prepared cuts must be wrapped and sealed in polythene bags and delivered in
a rigid impervious receptacle or tray of good hygienic standard.
12. Suppliers of fresh beef and veal to Gardner Merchant must adhere to the
purchasing and Supply specification of Schedule D.
FOOD STORAGE SYSTEMS
STORES
THE STOREROOM – The storeroom is divided into 6 main areas: the receiving or
loading dock, liquor storage, dry food storage, the dairy and vegetable cooler, the
meat cooler and the freezer.
Receiving or loading dock is the first place where food stuffs and supplies are
stored. As the articles are unloaded from trucks, they are inspected to ensure that
the delivery order is complete and accurate. Each item is checked against the
order sheet to verify that the weight, size, and amount are correct. The price of
each item is also checked. If any item is damaged or spoiled it is sent back to
truck.
After foodstuffs have been received and inspected they are placed immediately in
the appropriate storage areas. New items are placed in the back of the storeroom
and on the bottom of each stack, and the older items are moved forward and to
the left. This process is called rotating the inventory and ensures that the items
that have been in storage the longest are used first.
Supplies of liquors, wines are kept in the liquor storage area. The dry storage area
is used to store items such as grains, spices, canned foods and dry packaged foods
such as pasta.
The dairy and vegetable cooler is a refrigerated, walk in space where dairy
products such as milk, butter and cheese are stored along with fresh produce
such as lettuce, tomatoes and celery.
The meat cooler is used to store meat, poultry and seafood that will be used
within one to three days. Meat that is not likely to be used within this time is kept
in the freezer.
STORAGE ACCOMMODATION – Foods are divided into groups for the purpose of
storage. Dry foods and perishable foods.
Dry foods include cereals, pulses, sugar, flour, bread, cakes, jams, pickles, & other
bottled foods, canned foods etc.
Perishable foods include meat, poultry, game, fish, dairy produce and fats,
vegetables and fruits.
TYPES OF STORAGE – There are basically two types of storages, dry and low
temperature storage. These are further sub divided according to temperatures
required as Perishable: meat, fish, poultry, milk and milk products, breads, cereals
or pulse flours, butter cream, cheese, fruits, vegetables and cooked food. Semi
Perishable: cereals, pulses, and their products, propped, flaked and dry roasted
cereals and pulses, roasted nuts and fried products, oil seeds, eggs, cakes, biscuits
and sweets, fruits and vegetables, partially or wholly prepared food. Non
Perishable: all preserved foods (canned, dried, pickled etc.), whole pulses, cereals,
legumes and millets. Dry roasted cereal products, sugars, hydrogenated fats, oils,
ghee, tea, coffee, cocoa, spices, condiments and essences.
DRY STORAGE: is a place for the storage of dry ingredients (usually stored at
Room Temperature of 20-25oC). The storage should be dry, cool, well ventilated,
and free from infestation of any kind in order to maintain the food in good
condition. The space for storages must be large enough to hold stocks of a
commodity for one to three months according to its frequency of use. Dry storage
is suitable for non-perishable and semi-perishable commodities.
Food Store: This store is mainly for the storage of some semi perishable and all
non-perishable items.
Manner of storing food in dry storage:
Cereals (jute or polythene bags) stacked one on top of the other in a pile placed
on slatted platforms for air circulation. Placed in airtight tins. Cereal products (1Kg
to 25Kg packs) in airtight tins or bins with lid depending on the quantity.
Pulses and their products (1Kg to 20Kg//1Kg to 5Kg) can be stored in transparent
plastic jars with screw-able lids.
Nuts and fried products (polythene packs 1Kg to 5Kg) packs may be placed
together in airtight tins and opened only one Kg at a time. Once opened the items
should be transferred to transparent airtight jars, neatly labeled and stored.
Eggs (cardboard trays or cartons) stored such that these may be consumed
within a day or two or kept in cold store.
Preserved foods, cans, jars quantity of 24 and above supplied in cartons or store
out of cartons on shelves or racks. Spices & condiments, generally not more than
1Kg packs (polythene) or glass bottles with transparent labeled jars or tins.
Essences & flavourings (glass bottles), stored as such.
Food colours (small tins or glass bottles), as purchased.
Equipment Store: This involves storage of spare kitchen equipment, service
equipment etc.
Trash Store: This includes storage space for waste materials from all points of
production, such as delivery points, storage, service, and cleaning up areas.
Freezer Storage: In freezer storage the temperature ranges from –20oC to 0oC.
For successful freezing it is necessary to blanch foods, cool quickly to freezing
temperature and pack in airtight containers or bags in quantities, which can be
utilized immediately on thawing. A food removed from the freezer storage must
never be partly or wholly kept back, or refrozen.
STORE LAYOUT
SANITATION, SAFETY, AND SECURITY OF STORES: Dry food stores should be fly
proofed and walls treated with suitable insecticides. All stores should be guarded
against rodents and pests, to safeguard both staff and consumers against infested
and contaminated food. To maintain satisfactory standard s of hygiene and
sanitation, it is necessary to keep stores neat and clean and to prevent attack of
food by bacteria and molds. It is good policy to formulate a schedule or chart for
regular cleaning and maintenance of stores.
Since stores stock items of daily use which are so vulnerable to pilferage and
theft, it is extremely important to provide proper safety and security measures at
the designing stage. The safety hazards to which stores can be exposed are:
Infestation or contamination of food held in storage
Theft or pilferage
Microbial spoilage
Fire
Store containers: Foods delivered in flimsy bags should be transferred to suitable
store containers. These should be easy to wash and have tight fitting lids.
Glass or plastic containers are suitable for many foods, such as spices and herbs,
being transparent. Bulk dry goods (pulses, sugar, salt etc.) should be stored in
suitable bins with tight fitting lids. All bins should be clearly labeled or numbered.
Sacks or cases of commodities should not be stored on the floor, they should be
raised on duck boards to permit a free circulation of air.
Some goods are delivered in containers suitable for storage and these need not
be transferred. Heavy jars and cases should be stored at a convenient height to
prevent any strain in lifting.
HOTEL RITZ
CARDEX
INVENTORY CONTROLS
STOCK TAKING
Monthly (forotnightly/weekly)
Done in presence of auditors by stores personnel.
Inventory broken down to categories
eg: cans, cereals, pulses, beverage.
(Therefore cardex has to be accurately updated with help of ndents and bin card updated at
time of issue.)
Certain discrepancy (1% approx) is anticipated between books and actual stock.
Mandorin restaurant
Chef
F/B Manager
Stores Mgr.
Objectives: