After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
Front office transactions are typically charted on account statement called folios. A folio is a statement of all transactions (debits & credits) affecting the balance of a single account. When an account is created, it is assigned a folio with a starting balance of zero.
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
Front office transactions are typically charted on account statement called folios. A folio is a statement of all transactions (debits & credits) affecting the balance of a single account. When an account is created, it is assigned a folio with a starting balance of zero.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
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Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
This Presentation describes the basics of a bar license, its various features and also, the procedure of obtaining a bar license. Check it out.
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www.pnjhub.in we are aggregator platform where you can list yourself as professional and get leads, you can list yourself for chats with customers and also list empty office space. www.licensehub.in we are providing more than 150 license and approval services on one platform. Contact Paras Mittal, Mb: 9971002715
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
This software is designed for Marine Bunker Surveyors to minimize time in bunker quantification following API-MPMS guidelines. It also contains some other conversion tools which are really important to calculate the fuel characteristics like Shell CCAI, BP CII, Net and Gross Specific Energy, Injection, Temperature based on measured viscosity, density conversion tools and much more.
CargoSurveyor: toolbox for marine cargo surveyorsRon Mooring
CargoSurveyor is the ultimate iOS app for marine cargo surveyors. It contains a complete set of tools to carry out full cargo surveys on board oil / chemical tankers and bunker surveys. It contains all you need to produce smart accurate ullage reports, bunker reports, transfer records, VEF reports, letters of protest and much more. See also mooringmarineconsultancy.wordpress.com.
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There are various types of COLD ROOMS & REFRIGERATION available in the market and detailed information on their features will be helpful to decide the best one.
Presented at ISBER 2015, Dr. Alex Esmon, Senior Product Manager at Thermo Fisher Scientific explains how to manage the cold chain to minimize pre-analytical variability. In his presentation, he discusses three scenarios: the importance of maintaining sample conditions, concerns during inventorying, and sample transport (including unit transfer and content transfer). To read more about biobanking best practices, check out our Inside Biobanking blog here: http://acceleratingscience.com/biobanking/
The Efficient Ways to Manage a Cold Storage WarehouseRack Source Inc
The cold storage warehouse caters to the needs of a variety of clients. This is the reason that we are witnessing the construction of big warehouses having proper amenities for cold storage goods and products. Moreover, as cold storage warehouses cater to the needs of diverse industries, it is essential to design an absolutely efficient and cost-effective cold storage warehouses. Go through the slide to know the efficient ways to manage a cold storage warehouse.
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AL-KHALEEJ AL ARABI KITCHEN EQUIP.IND LLC has a specialization in designing and manufacturing high-quality kitchen requirements. And if you are looking for the best manufacturer of cold rooms and refrigeration, we will help you with that. You can call us or mail us.
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At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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Cellar Management
1. •The Cellar
•Cellar Products
•Refrigeration System &
Storage Condition
•Safety & Maintenance
•Stock Management
•Gas Systems
•Key handling & Storage
•Safety Procedures
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
2. Introduction
Centralized storage area for bulk
quantities of liquor and beverages
May be a traditional cellar or coolroom
Protects valuable stock from theft
Maintains the quality of the stock
Monitors the movement of the stock
Managed by a cellar-man.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
3. Main responsibilities of a Cellar-man
Stock the cellar with adequate supply
Ensure uninterrupted supply to bars
Store alcohol at appropriate temperatures
to prevent spoilage
Issuing against authorized requisitions
Update the records of the cellar
Protect the stock from theft & other
malpractices.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
4. Cellar Products
There are 2 main categories of alcoholic
beverages
1. Fermented
2. Distilled
Fermented drinks must
be handled and stored carefully
Most demanded FB are wines and beers,
very sensitive to change in temperatures,
humidity, light & vibration
Extremes of these conditions can spoil them
Distilled bevgs are not as sensitive.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
5. Cellar Products
Sparkling wines
Imported wines
Local wines
Aromatized wines
Fortified wines
Liqueurs
Imported Spirits
Local spirits
Beers (packaged and bulk)
Other fermented beverages
Aerated drinks and Mineral waters
Post-Mix juices and syrups
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
6. Cellar Location
Ideally basement or underground where the
room will be dark, cool and free from
vibration
It should be well ventilated and clean
In an area where the temperature remains
similar all year round
Lighting should be dim
Humidity should be
between 60 and 80
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
7. Areas & Temperatures
Area for storing spirits, red wines and keg
beers (Front part of cellar where issues are
made) : 13 -16°C (55-60°F)
Refrigerated area for storing sparkling,
white and rose wines: 10°C (50°F)
Optional area if movement of keg beer is
slow: 6 - 8°C (43 - 47°F)
Bottled beers and aerated beverages:
12.5°C (55°F)
Unrefrigerated area for receiving empties
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
8. Storage Procedures
Unopened bottle cases are stored at lower level
Opened cases should be emptied and stored
using FIFO
All table wines are stored horizontally with label
facing up.
Fortified wines are stored upright (except vintage
Port)
If the bottle has a faulty cork and shows signs of
leakage, its should be returned
Store Sparking, white & rose wines in the coolest
areas or nearest to the floors
Reds should be stored near the ceiling since
warm air rises.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
9. Storage Procedures
If a case of wine contains
bottles of different ullage
levels, the bottles with
more ullage should be
issued first.
Spirits, liqueurs, juices,
squashes and waters are stored upright,
keeping new arrivals behind old ones.
Empties from bars have to stored in
appropriate crates and its completion
ensured.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
10. Refrigeration Systems
Refrigeration systems operate on the same
principal as boiling water. A “refrigerant” is
used instead of water
The refrigerant remains within the system,
absorbing heat, turning to gas, releasing the
heat, cooling and being compressed to liquid
in a continuous cycle.
Major parts of the system are Internal
Evaporator and External Condensing Unit
The Condensing unit consists of a
compressor and a condenser.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
11. Coolroom refrigeration
Works on the Interior evaporator & exterior
condenser principle.
Cellarman must follow these simple rules:
Keep the coolroom clean
Keep the doors shut whenever possible
Wipe the door seals daily, check hinges
Keep the compressor unit
clean & dustfree
Ensure that the compressor
has free air circulation
around it
Check the coolroom temperatures daily
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
12. Safety & maintenance
Turn off all machinery before working on it
Fan belts should be covered by safety cages
at all times
Most coolroom accidents results from staff
getting their hands or clothes caught in the
fan belts
Worn or loose fan belts can result in
accidents
All maintenance work should be carried out
by qualified refrigeration and electrical
mechanics
The heat exchangers must be inspected bi-monthly
to ensure they are dust free.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
13. Refrigerated Cabinets
Like coolrooms they are refrigerated by systems
which extract the heat from enclosed space
The contents of the refrigerators must be kept
clean for efficient operations & preservation of
contents
Temperatures should be checked periodically
and adjusted when necessary
Compressors and coils
must have sufficient free
air circulation, and must
be kept clean.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
14. Cooling Systems
Instantaneous coolers
(Shock Coolers)
Chilled water systems
(Glycool tank & Chiller plates)
Ice bank systems
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
15. Stock Management
To make sure adequate stocks are available
when required
To make sure that too much stock is not held
To make sure that stock is kept in top
condition
To make sure that stock is rotated
To prevent and discover theft, loss and
wastage
To ascertain the value of stock for the
purpose of calculating P&L
To analyze changes in taste & sales patterns
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
16. Bin Cards
The traditional tool for the control of bulk stock in
the cellars and storerooms
There should be a card for every item.
The bin card or computer stock record will be
updated whenever stock is checked, issued or
received.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
17. Barcode system
Vital part of many modern stock
control systems
Barcodes identify items precisely for
stock control and ordering purposes
All stock being received or issued is
swiped, quickly recording its
movement and adjusting
stocks automatically.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
18. Receiving Goods
Orders are placed based on bin card
When goods are received, deliveries are
checked for accuracy and proper records
kept
Check that stock received matches the
orders
Ensure delivery area is clear
Necessary trolleys and other equipments
Count & prepare documentation for any
returns, empties or used kegs for
collection
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
19. Checking & Signing for deliveries
Goods delivered must be
accompanied by a delivery note or
copy of the invoice
Check that the items on delivery note
tally, tick & count.
Check the goods- correct brand, size,
package etc
If there are discrepancies they should
be correctly noted in the delivery note.
Sign the delivery note if accurate
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
20. Stock leaving the cellar
Records must be kept of goods which leave
the cellar (dispatches)
Cellar stock must go to bars, restaurants, or
may leave the premises
Stock should be issued against requisitions
and staff should check the receipt of stock
Returnable items, containers, empty kegs,
gas cylinders have to be returned to
suppliers, records are kept of it
The documentary records of receipts and
dispatches is used to update the bin cards or
computer records
Presentation by Edgar Dsouza, Asst.
Professor, Goa University
21. Storage of Goods in the Cellar
Goods stored must be accessible and safe
Passage ways to goods must be kept clean
and clear
Stock must be stocked neatly to allow proper
stock rotation
Stacked based on FIFO, it must also be easy
to see how old it is.
Cartons, crates and boxes should be stacked
clear of the floors on pallets to make sure that
they don’t get damp
Stacks of cartons should not be more than 15
Presentation by Edgar Dsouza, Asst.
Professor, Goa University