This document discusses the layout, design, and operation of food and beverage storage facilities. It defines a store as a supply of items kept for use as needed. Successful stores are well-ventilated, organized, and help ensure smooth operations. Stores should be designed to properly store perishable, frozen, dry, and alcoholic items separately. Proper shelving, cleanliness, lighting, and airflow are important for food safety and preservation. The storekeeper is responsible for receiving, storing, inventorying, and issuing items following standard documentation and procedures to control costs and minimize waste.

1. Storage facilities,
layout and
design
BY – Mrs. Himani Nikhil Batheja

2. STORE
DEFINITION
• A quantity or supply of something kept for use as needed.
• A food store is a clean well-ventilated, properly illuminated,
easy to operate, and efficient place used by a catering
establishment according to its catering policy

3. NECESSITY TO HAVE
A STORE
1. Successful and smooth operations
2. A storekeeper can save double the amount of his salary by
controlling theft, waste and spoilage by:
o Keeping track on receiving and issuing control
o Maintain records of shortages/spoilages
o Maintaining reasonable par stock as per business volume and
popularity of menu items.
3. Psychological impact on various user departments created
by a storeroom.

4. TYPES OF STORES
• Perishable food service: These are used to store perishable food items such as meat,
poultry, game, fish, dairy products, fats, vegetables and fruits.
• Frozen Store: These are used for storing of frozen foods, which must be placed
immediately in a deep freezer.
• Non-perishable items or dry store (groceries store): Theses are used for storing
pulses, cereals, sugar, flour, jams, pickles, bottled foods, canned foods, breads,
cakes,etc.
• Cellar: It is a dark and silent room in the purchase department, hidden from public
view. It is run jointly by the purchase and f&b department. It is an ideal place to
store alcoholic beverages as it is dark, airy and quit, with a constant temperature
and protection from unpleasant smells.
A large hotel may have additional storage facilities other than for food and beverages.
• Linen store
• Stationery store
• Audio-video store
• Food and beverage store for chinaware glassware
• tableware etc.

5. STRUCTURAL FEATURES, CLEANLINESS, AND
SHELVING
1. Store should be airy and free from moisture.
2. The maintenance of a standard go hygiene requires that the walls and
ceilings be free of cracks.
3. Floors of the store should be tough enough to hold heavy traffic and essay
to clean and wash.
4. There should be no right angle corner in between floor and wall to prevent
accumulation of dirt.
5. There should be sufficient lighting-natural and artificial-in all the areas.
For perishable foods- shelving's should be slatted to permit maximum
circulation of air in refrigerated facilities.
For non-perishable food items- solid steel shelving is usually preferred.

6. FLOW OF WORK
AT THE
STORE
FACILITY

7. Goods purchased
Goods received
(inspected for quality, quantity and price)
Segregate according to nature
Issues against requisition/s to kitchen/bar
Foods
Cold storage
Frozen items
Dry goods
Dry store
Main storeroom
Refrigerated goods
Refrigerated store units
Beverages
Cellar

8. EQUIPMENTS AND
UTENSILS USED IN A
STORE
1.Shelves
2.Mobile ingredient bins for
dry storage
3.Refrigerated storage
4.Blast freezer

9. DUTIES AND RESPONSIBILITIES
OF STOREKEEPER
1. Maintenance of instructions and duty chart register.
2. Safe custody of store materials and ensuring safety of the storing.
3. Receipt of the store material.
4. Responsibility of arranging the stores layout.
5. Accounting for the materials in and those that have been issued to the
outlets.
6. Maintenance of relevant papers such as stores credits and bin cards.
7. Maintenance and preservation of material in stores.
8. Maintenance of a high standard of hygiene of stores.

10. DOCUMENTATION AND
PROCEDURES IN STORE
1. Daily perishable order
2. The purchase
requisition
3. Store’s credit report

11. GUIDELINES FOR PLANNING AND
OPERATIONS OF A BEVERAGE
STORAGE FACILITY
1. Ensuring safety and security of the beverage facility.
2. Organizing the beverage storage facility.
3. Maintaining appropriate conditions.
4. Maintaining cellar records.
5. Ensuring par stock for bars.
6. Beverage store.
7. Ideal location.
8. Maximum height of shelves.
9. Size of the shelves.
10. Space for cleaning.

12. STANDARD PRACTICES AND
PROCEDURES OF CELLAR
MANAGEMENT
Do’s
1. Location between bar and
receiving area.
2. Follow FIFO.
3. Wines should be laid down.
4. Spirits and liqueurs should not
be laid down but keep straight.
5. Port and sherry should keep
upright.
Don’ts
1. Overstock
2. Return stale beer to casks.
3. Hang a thermometer on the wall.
4. Permit warm or cold draughts in
the cellar.
5. Be afraid of consulting your
brewer.
6. Clutter up the cellar with lots of
rubbish, odds and ends or
anything with a strong smell.