POWERPOINT PERSENTATION DESIGNED BY VIJENDER NOONWALASSISTANT PROFESSORINSTITUTE OF HOSPITALITY & MANAGEMENT, BANUR –140601PH- 01762503503DOMAIN: WWW.CHEFNOONWAL.HPAGE.COM

Storing control is a technique through with theitems are stored in a proper way to controlmerchandise and prevent loss through theft andspoilage. Bad storage conditions and procedureshave an adverse effect on the standard of foodand drinks sold.

Food items are kept in various types of storage –dry stores, vegetables stores, dairy stores, andmeat boxes and freezers. On receipt the fooddirect items are usually transferred to the kitchen.

• To control merchandise• To prevent loss through thefts• To control spoilage• Focus on proper storage of costly items such as meat tag.• adequate supply of food items• only authorized persons are permitted in the store room.•To avoid pilferages by keeping store room locked.

1. Groceries and canned goods are stored on shelves by groups, such as – coffee, tea etc, vinegar olives onions, sugar salt flour etc.Food items should be stored in alphabetical sequence in their respective groups.There must be spaces between the floor and merchandise in the form of a low platform of wood or metal, for proper air circulation and sanitation.

2. Checking canned goods or spoilage3. Perishables must be dated and priced on containers

with wax crayon immediately after being received and should be stored in a way to facilitate “first in”, first Out” rotation.

4. Fruits and vegetables: - these must be stored in coolers assoon as possible after receipt. The only exceptions are pottoes, yellow onions, bananas and unripe fruit. Fruits andvegetables must be properly segregated. A daily check mustbe made for spoiled food. The proper temperature in fruitand vegetable ice boxes is 420 F. (For more see page no 151of f & B control author – Jagmohan negi)

5. cry-o-vac :- means meat is packed in plastic bag. It should notbe torn or punctured by rough handing or attaching meattag.

6. Fish should be kept constantly below 400F to ensuremaximum storage life.

7. Eggs: - eggs should be stored at 270 to 280 F. separate fromfood with strong odour.

1. The store should have sufficient space to be equipped with good shelving, which will facilitate easy identification of every stock item.

2. It should be well laid out, clean and tidy.

3. A well organized store cell minimize the possibility of stock loss.

4. A proper control system should be evolved and introduced.

5. Most of the hotels use preprinted index card of each stock item. These cards indicate the quantity and value of the amount received, issued and stock balances.

6. Ice must be kept clean and free of odors'. Walls and shelves must be washed regularly. Floors should be kept dry and all food should be placed on racks so that the floor may be easily cleaned.

7. In a small sized establishment, since the owner or manager personally supervises the store, simple records are required to be maintained for using the small quantities of store items required for day to day operation.

PREVENTION OF THEFT: - Adequate strong lock are to be used. Keys to the storeroom are issued only to individuals designed by

the chief accountant. The names of individuals to whom keys have been issued are kept in a key log book.

Keys must not be attached to the personal key rings of the users. When the storeroom and kitchen walk in boxes are closed for the

day, the keys in use will be placed with the front office cashier in sealed envelope with the storeroom man’s signature written across the seal.

When refrigeration equipment is located in the storeroom, no permanent key will be issued to the engineer or maintenance man.

Only authorized persons should be permitted in the food storage area at any time.

During the hours the storeroom is scheduled to be open, there must always be someone on duty.

Stock control is done by maintaining

1. Stock card system

2. Bin card

3. Perpetual inventory system

4. KARDEX

Under this system, a stock card is kept for eachitem showing information that could be recordedon a bin card. These cards are usually kept on theloose leaf principles.

In addition it contains details of the recordedquantity for the commodity plus a small plasticindicator to draw attention when the commodityis at a low level.

For each commodity stored, a separate bin card is prepared, showing the following information:-

Description of commodity

Quantity of goods issued

Date

Balance remaining

Accounting of goods received

Minimum stock level

The main purpose of this method are: -

To ensure that quantities purchased are sufficientto meet anticipated need without being excessive.

To provide an effective control over items beingstored for future use.

Perpetual inventory card are similarly as the Bincards are used.

These cards are not affixed to the self but keptoutside and maintained by persons who don’twork in the storeroom

Whenever, food items are purchased and issuednecessary entries are made in the respective cards.Thus the perpetual inventory cards indicate howmuch of an item is in stock at a particular time.

It is possible to compare balance on the cards withactual items on shelves to determine if any itemsare not accounted for.

These cards also indicate a par stock for each itemin stock. Par stock is a number of units related tousage and the time needed to get delivery.

Par stock is the maximum quantity of any item thatcould be on hand at any given time.

All groceries and canned goods are carried in akardex which is maintained in the food andbeverage controller’s office. The kardex must bearranged in the same order as the storedmerchandise and the inventory book, and shouldcontain the following information: -

Name of merchandise Date of purchase Number of units purchased Units of merchandise issued Balance on hand Actual inventory – monthly – to be recorded in

red.

For proper control at this stage of control cycle, no food-stuff should be issued without proper requisitions. The main objectives in issuing food are: -

1. To ensure the proper authorization for the release of merchandise.

2. To account properly for daily food issues.

Requisitions are the written authority for goods to beremoved from the store into the preparation area, signedby an authorized person such as executive chef, restaurantmanager.When the requisition in a large one it should be submittedwell in advance before a reasonable time, so as thestorekeeper has plenty of time to collect the items together.Requisitions are pre-numbered and in duplicate. Wheneverpossible, it is recommended to print the originals and theduplicate in different colors.Requisitions for original copyMeat white blueGroceries pink greenPerishables yellow red

The food and beverage manager submits to the storekeeper awritten list of sub-department heads who are permitted tomake requisitions for merchandise from the stores.Issue practice: -

1. Separate requisitions are made out, both for kitchen and bars.2. Requisitions are made out in triplicate: - original copy (White)

to store room, duplicate copy to requisition department,triplicate (yellow) copy remains in the book.

3. Meat tags have to be attached to the butcher’s requisition andturned over to the F & B controller.

4. Returns to the storeroom are handled in the same manner on aseparate requisition form ‘returned to storeroom.’

5. Spoilage reports are made out by the storeroom clerk andbrought to the attention of the F & B controller.

6. The original of the f & B material requisition will besent by stores to accounting department/control.

7. The first copy will be retained by stores for stockrecording purposes.

Issue analysis1. Requisitions are priced out, extended by the store clerk.

They are verified by the F & B controller.2. A weekly analysed summary sheet is prepared by the

store clerk. The total value issues from the storesshould agree with the total received.

3. Issues are broken-down into meat tags and storeroomissues.

4. Meat tag which are attached to requisitions, constituteprevious days meat consumption. They are to bereplaced by original stubs and may be taped.

In small operations, food production in the kitchenmay require the use of certain beverage items, suchas wines and liquors, not purchased specifically forkitchen use. In large hotels, where many kitchensmay exist it is necessary from time to time totransfer food items from one kitchen to another. Todetermine accurate food cost, it is necessary tomaintain records of the food transferred.The transfer form/memo/note is similar contentas the requisition form. It works like an internalinvoice. The department which issues or sells theseitems should be credited for that item.There are three types of transfers: -

UNDER KITCHEN TRANSFER

INTRA KITCHEN TRANSFER

INTER UNIT TRANSFER

When food items are transferred form onekitchen to another, records must be maintainedas regards to the items and amount sotransferred. In hotels when one unit closesearlier than another, cooked food items may betransferred from one closing to one that willremain open until a later hour. For the purposeof determining the cost for each unit. Theamount transferred must be credited to the costof early closing unit and add to cost of the laterclosing units. In some hotels

This type of transfer is used in between two separate departments for example bar to kitchen and or kitchen to bar. If the food production department require to make a sauce with the help of wine or other spirit. or Bar to kitchen in terms of fruits and vegetables for making garnishes etc. then this intra kitchen transfer it used for fulfilling this purpose.