Food storing and issuing control

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Food storing and issuing control

  1. 1. Food Storing and Issuing control<br />Slide 1 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  2. 2. Recap of the previous session<br />List in sequence the procedure for receiving food.<br />Set differences between directs and stores.<br />List characteristics of an Invoice.<br />Explain features of receiving clerks daily report.<br />Slide 2 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  3. 3. Learning objectives KCM<br />Three causes of unplanned costs that can develop while food is in storage.<br />Explain the importance of establishing standards for each of the following: storage temperatures.<br />Explain the difference between inter-unit and intra-unit transfers, and give two examples of each. <br />Explain the significance of transfers in determining accurate food costs <br />Slide 3 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  4. 4. Scope <br />Storing control: Establishing standards.<br />Record keeping in the stores.<br />Computerized procedure.<br />Dating and pricing of stored foods.<br />Transfer document.<br />Sample Problem<br />Slide 4 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  5. 5. Storing control: Establishing standards<br />In general, the standards established for storing food should address five principal concerns.<br />Condition of facilities and equipment.<br />Arrangement of foods<br />Location of facilities<br />Security of storage areas<br />Dating and pricing of stored foods<br />Slide 5 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  6. 6. Condition of facilities and equipment<br />Maintaining proper temperature.<br />Proper storage containers.<br />Shelving.<br />Cleanliness.<br />Slide 6 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  7. 7. Arrangement of foods<br />Keeping the most used items readily available.<br />Fixing definite location.<br />Rotation of stock.<br />Slide 7 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  8. 8. Location of facilities<br />Whenever possible, the storage facilities for both perishable and nonperishable foods should be located between receiving areas and preparation areas, preferably close to both.<br />Speeding the storing and issuing of food.<br />Maximizing security.<br />Reducing labor requirements.<br />Minimizing infestation of rodents and other unwanted creatures.<br />Slide 8 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  9. 9. Security of storage areas<br />Food should never be stored in a manner that permits pilferage.<br />A storeroom for staple food products should never be left open and unattended.<br />Employees should not be permitted to remove items at will.<br />When the storeroom is closed, it should be locked, and the single key should be in the storeroom clerk ’ s possession.<br />Slide 9 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  10. 10. Dating and pricing of stored foods<br />Dating traditionally used to be done by using a marker on the cling film laced on the product.<br />Its an indication of the processed food age.<br />It allows the kitchen staff to use the older processed item first.<br />Pricing has become important in storage of non processed items.<br />Slide 10 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  11. 11. Record keeping in the stores<br />The Requisition. A requisition, is a form filledin by a member of the kitchen staff. It lists the items and quantities of stores that the kitchen staff needs for the current day ’ s production.<br />Each requisition should be reviewed by the chef, who should check to see that all required items are listed and that the quantity listed for each is accurate.<br />Slide 11 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  12. 12. Sample requisition<br />Slide 12 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  13. 13. Advantages of stores issue requisitions<br />A documented way of issues.<br />Creates usage awareness within employees.<br />Makes two individuals responsible for their acts.<br />Makes both individuals accountable for the material used.<br />Slide 13 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  14. 14. Pricing the requisition(Manual operation)<br />Slide 14 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  15. 15. Computerized procedure <br />The unit cost of each item is marked on each container as it is stored, making it readily available to the storeroom clerk.<br />A book or card file is maintained for all staple items, one page or one card per item. As prices change, the most recent purchase price is entered.<br />Slide 15 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  16. 16. Computerized procedure <br />The most recent purchase price for each item is listed on a perpetual inventory card or in the computer.<br />The storeroom clerk keeps a mental record of the orders placed and usually remembers <br />Slide 16 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  17. 17. Food and Beverage Transfers<br />Intra-unit TransfersIntra-unit transfers are food and beverage transfers between departments of a food and beverage operation. <br />Between Bar and Kitchen.<br />Between Kitchen and Kitchen.<br />Inter-unit Transfers.<br />Slide 17 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  18. 18. Transfer document<br />Slide 18 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  19. 19. Sample Problem<br />The Express Restaurant Company owns and operates three small units in one community.<br />Gross food sales and food costs as recorded on the books of each unit are as follows:<br /> Unit A Unit B Unit C<br />Sales $ 155400 98300 228000<br />Food Cost $ 89808 30473 77520<br />Slide 19 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  20. 20. Sample Problem<br />The above figures do not include the values of the food transferred from Units A to the other two units. These are all baked goods used in the chain which are produced in one bake shop located in Units A. <br />During the period transfers from Unit A to the other units totaled $ 20000 of which $ 8000 was sent to Unit B and the remainder to Unit C.<br />Slide 20 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  21. 21. Sample Problem<br />Calculate the food cost percents before transfers are taken into account.<br />Adjust the food cost figures by amounts of transfers to determine more accurate food costs.<br />Calculate the food cost percents based on the costs determined in (2).<br />Slide 21 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  22. 22. Sample Problem 2<br />In the spreadsheet on page 23 calculate the total value of the requisitions:<br />If a new store room clerk discovers an item on the shelves still in condition but six months old, what kind of action is advisable.<br />
  23. 23. Slide 23 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
  24. 24. Questions <br /> <br />Comments<br />Slide 24 / 23<br />Tuesday, March 22, 2011<br />BAC-4131 Food and Beverage Management Cost Control: Food Storing and Issuing Control<br />
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