A well-designed issuing system for food and beverages has objectives like limiting access to authorized staff, matching items removed to production needs, and assessing quantities and costs. Requisition forms are used to withdraw items from storage and provide information for cost calculations. Beverage issuing follows steps like bartenders listing emptied bottles, the manager verifying, and full bottles being replaced while empties are disposed of. Bottle marking identifies house bottles and aids in cost tracking and rotation.
This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.
The document discusses establishing standards and procedures for storing and issuing food in order to prevent unplanned costs like spoilage, waste, and pilferage. It recommends addressing five principal concerns when storing food: the conditions of facilities and equipment, arrangement of foods, location of facilities, security of storage areas, and dating and pricing of stored foods. It also discusses the importance of training personnel on proper storing and issuing procedures to avoid problems like improper food storage, disorganization, waste, and lack of accountability.
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
Purchasing involves obtaining the right products at the right time, price, and source. Foods are classified as perishable, staple, or contract items. Guidelines for wise buying include purchasing by weight, count, brand, and season. Receiving ensures deliveries match specifications for quantity, quality, and price using methods like blind or invoice receiving. Proper storage after receiving prevents loss, with perishables refrigerated and staples arranged orderly. Storage protects food from contamination.
This document provides details about different types of kitchen order tickets (KOTs) used in restaurant operations. It describes 7 common types of KOTs including suivant KOTs used for additional orders, supplement KOTs for extra side items, and retour or en place KOTs used when food is returned. It also outlines the importance of KOTs for coordination between kitchen and front-of-house staff as well as billing procedures. Finally, it discusses different KOT checking systems used for control and accuracy in order processing.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
A well-designed issuing system for food and beverages has objectives like limiting access to authorized staff, matching items removed to production needs, and assessing quantities and costs. Requisition forms are used to withdraw items from storage and provide information for cost calculations. Beverage issuing follows steps like bartenders listing emptied bottles, the manager verifying, and full bottles being replaced while empties are disposed of. Bottle marking identifies house bottles and aids in cost tracking and rotation.
This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.
The document discusses establishing standards and procedures for storing and issuing food in order to prevent unplanned costs like spoilage, waste, and pilferage. It recommends addressing five principal concerns when storing food: the conditions of facilities and equipment, arrangement of foods, location of facilities, security of storage areas, and dating and pricing of stored foods. It also discusses the importance of training personnel on proper storing and issuing procedures to avoid problems like improper food storage, disorganization, waste, and lack of accountability.
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
Purchasing involves obtaining the right products at the right time, price, and source. Foods are classified as perishable, staple, or contract items. Guidelines for wise buying include purchasing by weight, count, brand, and season. Receiving ensures deliveries match specifications for quantity, quality, and price using methods like blind or invoice receiving. Proper storage after receiving prevents loss, with perishables refrigerated and staples arranged orderly. Storage protects food from contamination.
This document provides details about different types of kitchen order tickets (KOTs) used in restaurant operations. It describes 7 common types of KOTs including suivant KOTs used for additional orders, supplement KOTs for extra side items, and retour or en place KOTs used when food is returned. It also outlines the importance of KOTs for coordination between kitchen and front-of-house staff as well as billing procedures. Finally, it discusses different KOT checking systems used for control and accuracy in order processing.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
There are two main types of menus: table d'hôte and a la carte. A table d'hôte menu offers a fixed price for a limited number of courses that have restricted choices. It allows for efficient food preparation. An a la carte menu provides an extensive selection of individually priced dishes that are cooked fresh when ordered, giving customers more options but requiring more kitchen resources and staff. Both menus have advantages for customers and restaurants depending on the situation.
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
The document provides information on receiving procedures for establishments. It discusses checking goods received against purchase specifications and storing them properly. The receiver must be competent and know specifications. Goods should be checked for quantity, quality, price, expiration dates and more. Proper documentation and receiving equipment are also required. Receiving personnel must understand storage and shelf life of goods. Records like goods received books and daily receiving reports are important to maintain.
Intro to quantity food production and purchasingOLFU-AC
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
- Jobs in food production have different levels from supervisory roles to skilled cooks to entry-level positions like dishwashers. Proper training, attire, handwashing, and illness policies are important for food safety. Work simplification techniques can
Food cost control involves setting standards for costs according to business objectives and policies. It aims to control costs related to food including cost of food cooked, wastage, spoilage, and shrinkage/pilferage. Key aspects of food cost control involve planning, operations such as purchasing and storage, and control after the event through reporting and assessment. The overall goal is to analyze income and expenses to maximize profits while maintaining quality and customer satisfaction. Factors like menu planning, purchasing, skills, and waste avoidance can impact the percentage of food costs.
The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.
This document discusses different types of billing methods used in food and beverage outlets. It describes bill as a check, where the second copy of the food check is used as the bill. It also covers separate bills, bills with the order, prepaid bills using tickets, voucher bills where guests use credits, no charge bills sent to sponsoring companies, and deferred account bills sent after catering events. The key types of bills are those using duplicate food checks, separate itemized bills, and combining orders and bills onto a single sheet.
This document provides guidelines for purchasing and storing various types of perishable foods. It discusses factors to consider when purchasing meat, poultry, seafood, fruits and vegetables such as freshness, quality, cuts, and source. It also outlines maximum storage times for refrigerated and frozen perishable and non-perishable foods to prevent spoilage and bacterial growth. Proper food handling, sanitation, and storage temperatures are emphasized to avoid food-borne illnesses.
This document discusses food purchasing and receiving control in foodservice establishments. It outlines the purchasing process, including establishing quality standards, determining purchase quantities, and using a purchase order system. It also discusses selecting suppliers, reducing costs, and security concerns in purchasing and receiving. The goal is to obtain the proper quality and quantity of products at the right time and price through an efficient purchasing process.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
Gueridon service involves preparing and finishing dishes tableside using a movable trolley. Food is partially prepared in the kitchen and finished at the table by waiters. This allows for showmanship and gives guests personal attention and a royal treatment, commanding higher prices. It provides entertainment and creates a sophisticated atmosphere. However, it requires more expensive equipment and space and skilled staff, making it time-consuming and potentially dangerous. While it offers advantages for customers and restaurants, it has become less popular as dining rooms have become more crowded.
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.
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
This document discusses sustainable food purchasing practices for restaurants. It recommends buying locally to support regional economies and cut freight costs, as well as only purchasing animals that were humanely raised without antibiotics or hormones. Organic food is becoming more popular among customers despite higher costs. Maintaining close relationships with suppliers helps restaurants control costs and availability. Good suppliers act as consultants to help restaurants purchase the best products. The document also outlines steps for setting up an efficient food purchasing system, including establishing quality standards, specifications, inventory levels, and ordering processes.
The document discusses beverage production control. It covers establishing quality and quantity standards through standardized recipes and portion costs. This ensures drinks are prepared consistently and costs are controlled. Methods to calculate standard drink costs using bottle volumes or prices are provided. Monitoring employee performance through manager observation, designated employees, or surveillance is also discussed.
The document discusses food storage management. It covers topics like storage planning based on food type and storage time, proper storage locations and conditions, and factors involved in food arrangement and security. Temperature control is important for different food categories. Proper training is needed to avoid storage issues. First-in, first-out (FIFO) rotation is the preferred storage technique.
This document provides guidelines for efficient food and beverage storage procedures. It emphasizes that storage is an integral part of any food and beverage control system. The key aspects covered include proper storage locations, physical property requirements for storerooms, layout, equipment needs, operating hours, and correct storage requirements for different commodity types such as meats, dairy, and beverages. Proper storage helps maintain quality and prevents costs from rising due to spoilage.
There are two main types of menus: table d'hôte and a la carte. A table d'hôte menu offers a fixed price for a limited number of courses that have restricted choices. It allows for efficient food preparation. An a la carte menu provides an extensive selection of individually priced dishes that are cooked fresh when ordered, giving customers more options but requiring more kitchen resources and staff. Both menus have advantages for customers and restaurants depending on the situation.
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
The document provides information on receiving procedures for establishments. It discusses checking goods received against purchase specifications and storing them properly. The receiver must be competent and know specifications. Goods should be checked for quantity, quality, price, expiration dates and more. Proper documentation and receiving equipment are also required. Receiving personnel must understand storage and shelf life of goods. Records like goods received books and daily receiving reports are important to maintain.
Intro to quantity food production and purchasingOLFU-AC
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
- Jobs in food production have different levels from supervisory roles to skilled cooks to entry-level positions like dishwashers. Proper training, attire, handwashing, and illness policies are important for food safety. Work simplification techniques can
Food cost control involves setting standards for costs according to business objectives and policies. It aims to control costs related to food including cost of food cooked, wastage, spoilage, and shrinkage/pilferage. Key aspects of food cost control involve planning, operations such as purchasing and storage, and control after the event through reporting and assessment. The overall goal is to analyze income and expenses to maximize profits while maintaining quality and customer satisfaction. Factors like menu planning, purchasing, skills, and waste avoidance can impact the percentage of food costs.
The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.
This document discusses different types of billing methods used in food and beverage outlets. It describes bill as a check, where the second copy of the food check is used as the bill. It also covers separate bills, bills with the order, prepaid bills using tickets, voucher bills where guests use credits, no charge bills sent to sponsoring companies, and deferred account bills sent after catering events. The key types of bills are those using duplicate food checks, separate itemized bills, and combining orders and bills onto a single sheet.
This document provides guidelines for purchasing and storing various types of perishable foods. It discusses factors to consider when purchasing meat, poultry, seafood, fruits and vegetables such as freshness, quality, cuts, and source. It also outlines maximum storage times for refrigerated and frozen perishable and non-perishable foods to prevent spoilage and bacterial growth. Proper food handling, sanitation, and storage temperatures are emphasized to avoid food-borne illnesses.
This document discusses food purchasing and receiving control in foodservice establishments. It outlines the purchasing process, including establishing quality standards, determining purchase quantities, and using a purchase order system. It also discusses selecting suppliers, reducing costs, and security concerns in purchasing and receiving. The goal is to obtain the proper quality and quantity of products at the right time and price through an efficient purchasing process.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
Gueridon service involves preparing and finishing dishes tableside using a movable trolley. Food is partially prepared in the kitchen and finished at the table by waiters. This allows for showmanship and gives guests personal attention and a royal treatment, commanding higher prices. It provides entertainment and creates a sophisticated atmosphere. However, it requires more expensive equipment and space and skilled staff, making it time-consuming and potentially dangerous. While it offers advantages for customers and restaurants, it has become less popular as dining rooms have become more crowded.
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.
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
This document discusses sustainable food purchasing practices for restaurants. It recommends buying locally to support regional economies and cut freight costs, as well as only purchasing animals that were humanely raised without antibiotics or hormones. Organic food is becoming more popular among customers despite higher costs. Maintaining close relationships with suppliers helps restaurants control costs and availability. Good suppliers act as consultants to help restaurants purchase the best products. The document also outlines steps for setting up an efficient food purchasing system, including establishing quality standards, specifications, inventory levels, and ordering processes.
The document discusses beverage production control. It covers establishing quality and quantity standards through standardized recipes and portion costs. This ensures drinks are prepared consistently and costs are controlled. Methods to calculate standard drink costs using bottle volumes or prices are provided. Monitoring employee performance through manager observation, designated employees, or surveillance is also discussed.
The document discusses food storage management. It covers topics like storage planning based on food type and storage time, proper storage locations and conditions, and factors involved in food arrangement and security. Temperature control is important for different food categories. Proper training is needed to avoid storage issues. First-in, first-out (FIFO) rotation is the preferred storage technique.
This document provides guidelines for efficient food and beverage storage procedures. It emphasizes that storage is an integral part of any food and beverage control system. The key aspects covered include proper storage locations, physical property requirements for storerooms, layout, equipment needs, operating hours, and correct storage requirements for different commodity types such as meats, dairy, and beverages. Proper storage helps maintain quality and prevents costs from rising due to spoilage.
This document discusses principles of food, beverage, and labor cost controls. It covers proper storage conditions including temperature, containers, shelving, and cleanliness. It emphasizes first in, first out inventory rotation, appropriate storage by product type, and maintaining proper temperatures for food safety. Security, record keeping, and reducing costs and waste are also addressed.
This document discusses key factors in organizing and managing a drug store, including site selection, inventory levels, storage conditions, and record keeping systems. It recommends considering population density, proximity to physicians and markets, traffic levels, and demographic factors when selecting a site. The document also outlines best practices for store layout and organization, inventory control methods like bin cards and perpetual inventory, different storage temperature categories, and references for further information.
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.
The document discusses inventory control for foods in a foodservice organization. It describes how inventory control is important for planning orders, tracking food usage, and controlling costs. It outlines procedures for tracking inventory, including using spreadsheets, requisition forms, and perpetual versus physical inventory systems. Key aspects of inventory control covered are receiving, issuing, storage, record keeping, and tools to analyze inventory like ABC analysis and economic order quantity. Maintaining accurate inventory records is important for effective management of a foodservice operation.
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Menu planning facilitates evaluation, customer satisfaction and guides production. Types of menus include a la carte, table d'hote, party menus, and more. Factors to consider when planning a menu include nutrition, health, availability, and occasion. Purchasing involves getting the right products at the right time and price. Receiving ensures correct quantity and quality. Storage protects food from contamination according to guidelines. Issuing controls distribution of food into production.
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Specifically, it defines meal management as the series of events concerned with menu planning, food purchasing, preparation and serving meals. It also outlines key steps in menu planning like considering dietary needs, facilitating ordering and production, and outlining different types of menus.
This document discusses various aspects of managing medical stores and warehouses, including objectives, activities, design principles, systems, classification, storage, and handling of materials. The key points are:
1. The objectives of medical stores are to receive, store, and distribute materials to meet user demands while minimizing waste through proper inventory control and storage methods.
2. Effective materials management involves planning, purchasing, receiving, inventory control, standardization, and disposal. Computerized stock records and communications between facilities are important.
3. Proper warehouse design considers product movement, handling technology, storage plans, and future expansion. Classification systems and fixed, fluid, or semi-fluid location methods determine how items are organized within zones and
This document discusses inventory control and management. It covers objectives of inventory control like matching physical inventory to records and ascertaining stock value. It describes perpetual and physical inventory systems and their comparison. Methods of pricing, receiving, storing, and controlling stock are outlined. The roles of purchase control, stock records, and the storekeeper are also summarized.
This document discusses food and beverage purchasing controls. It explains that purchasing should be done by a designated person such as an owner, manager, chef, or steward. Different types of inventory are defined, including perishables with short shelf lives and non-perishables. Purchase order specifications ensure quality, quantity and competitive pricing of foods. Receiving procedures verify correct deliveries and record keeping is important for accountability.
INVENTORY MANAGEMENT OF CENTRAL DRUG STORES.pptxArchana Chavhan
The document discusses various aspects of inventory management and storage of drugs at central drug stores. It provides guidelines on proper storage conditions for drugs including temperature, humidity and light exposure. It describes different inventory control techniques like economic order quantity, reorder quantity level, ABC analysis and VED analysis. The document also outlines standard operating procedures for storage, handling and disposal of expired or damaged drugs. It discusses various disposal methods for different drug types including return, incineration and landfilling while following safety protocols.
Here are the calculations for the stock levels of component A:
a) Re-order level = Normal usage per week x Normal re-order period
= 50 kg/week x 5 weeks
= 250 kg
b) Maximum level = Re-order level + Re-order quantity - (Minimum usage x Minimum re-order period)
= 250 kg + 300 kg - (25 kg x 4 weeks)
= 250 kg + 300 kg - 100 kg
= 450 kg
c) Minimum level = Re-order level - (Normal usage x Normal re-order period)
= 250 kg - (50 kg x 5 weeks)
= 250 kg - 250 kg
= 0 kg
d
This document provides guidance on effective store and inventory management. It outlines key objectives and responsibilities of storekeepers including understanding inventory principles, record keeping, and maintaining stock levels. The document describes best practices for core warehouse activities such as stock receipt, storage, issuance and records. It also discusses inventory control systems and how to assess stock status. The goal is to provide timely customer service while minimizing costs and protecting inventory through proper care, storage, and security of the warehouse.
This document provides guidance on effective store and inventory management. It outlines key objectives and responsibilities of storekeepers including understanding inventory principles, record keeping, and maintaining stock levels. The document describes best practices for core warehouse activities such as stock receipt, storage, issuance and record keeping. It also discusses inventory control systems and how to assess stock status. The goal is to provide timely customer service while minimizing costs and protecting inventory through proper care, storage, and security of the warehouse and stock.
The document discusses the role and functions of the garde manger department in a professional kitchen, including storing and preparing raw and cooked foods. It describes the necessary setup, equipment, staffing, and responsibilities of the garde manger chef to effectively run the department, maintain food safety and quality controls, and coordinate with other kitchen areas. The garde manger chef is responsible for planning menus, training staff, scheduling, and ensuring proper food handling, storage, and portioning in the department.
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
This document outlines procedures for stores and storerooms. It details policies for limited access, lock and key control, storage of precious and dangerous goods, inventory control, and various storage facilities and conditions. Guidelines are provided for hygiene, expiry dates, perishable goods, and general storage. The procedures describe the process for receiving, checking, storing, and updating records for goods delivered to storerooms. The overall purpose is to restrict access, maintain order and cleanliness, and properly handle inventory.
The document outlines procedures for food storage and handling, including:
- Measuring and recording temperatures of perishable foods at least weekly and any deviations, with corrective measures recorded.
- Monitoring temperatures of cold storage equipment weekly, including temperatures inside, with corrective measures recorded if not met.
- Separate storage of raw, cooked, and packaged foods, and ensuring proper rotation and storage within use-by dates.
- Preventing contamination, keeping handling times short, and properly cooking foods to safe temperatures with monitoring and corrective procedures.
- Labeling requirements for prepackaged and unpackaged foods including name, ingredients, allergens, weights, dates and storage instructions.
This document discusses tourism products and their key elements. It defines tourism products as the psychological and physical satisfaction tourists receive when traveling. There are four main types of tourism products: attractions, accessibility, accommodation, and amenities. Attractions are the most important element and can include historical sites, natural landscapes, and events. Accessibility refers to transportation options like planes, trains, cars, etc. that enable tourists to reach destinations. Accommodation provides lodging and is essential for tourists to spend at least one night somewhere. Amenities enhance the tourism experience through recreation, entertainment, and other facilities.
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
The document discusses 20 exotic herbs from around the world, including their botanical names, flavors, native places, and zones. Some of the herbs described are asafoetida, which is used widely in Indian cuisine and has medicinal properties; pineapple sage, which has a pineapple flavor and is used in teas and desserts; and wasabi, which has a pungent yet delicate flavor and is commonly used in Japanese dishes like sushi and sashimi. The document provides details on the culinary and other uses of each herb.
Topic 4 common terms used in the larder and larder controlVIJENDER NOONWAL
This document defines various culinary terms used in larder kitchens and inventory control. It provides definitions for terms like aging, antipasto, canapé, forcemeat, garniture, par level, requisition, tripe, waste percentage, and yield percentage. These terms relate to food storage, preparation, inventory management, and cost control in commercial kitchen settings.
Topic 3 layout of a typical larder with equipment and various sectionsVIJENDER NOONWAL
The document discusses the layout of a larder kitchen, noting that proper planning is important to avoid accidents, ensure smooth workflow, and allow for ventilation, lighting, and separation of sub-departments. It also describes the unique operations of the garde manger department, which handles its own butchery, baking, saucing, and other tasks depending on the basic menu and workload planning. The garde manger department needs space for charcuterie products, appetizers, and ice sculptures and can operate by providing pick up, distribution, or a combination of the two bases of service.
This document discusses equipment used in a larder kitchen. It separates equipment into two categories: heavy duty equipment and light duty equipment. Heavy duty equipment includes slicing machines, mincing machines, electric grinding machines, scales, butchers' blocks, salamanders/grills/toasters, boiling plates/gas rings, traulsons/refrigerators, and deep freezers. Light duty equipment includes brinometers, skewers, butchers' hooks, lemon zesters, vegetable scoops, cutlet bats, colanders, sieves, pie moulds, egg slicers, whisks, steel basins, meat presses, trussing needles, and refuse bins. The
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
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
IMPORTANCE OF CHEF UNIFORM
Menu is a French term known as BILL OF FARE (ENGLISH). It is also defined as a list of items to be served to the customer.
It is said that in the year 1541 Duke Henry of brunswick was seen to refer to a long slip of papers that was the program of the dishes.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
The document defines a cigarette as a small cylinder of tobacco rolled in paper that is ignited at one end and allowed to smoulder so the smoke can be inhaled. It summarizes the typical construction of a cigarette including the tobacco blend, paper, glue, and filter. It describes the various tobacco additives and processing used to make the cigarettes more consistent and the nicotine more addictive. The summary concludes by noting cigarettes are a major source of litter and their remains accumulate widely in the environment.
The document discusses the various purposes and effects of cooking food. Cooking food undergoes physical and chemical changes that make it edible, aids digestion, enhances flavor, and kills germs. It also discusses how cooking affects the main constituents of food - proteins, carbohydrates, and fats. Cooking causes proteins to coagulate and connective tissue to become gelatinous and digestible. It converts starches into soluble forms and caramelizes sugars. Fats can decompose if heated for a long time. Texture and mouthfeel are also impacted by cooking methods.
Secrets of a Successful Sale: Optimizing Your Checkout ProcessAggregage
https://www.onlineretailtoday.com/frs/26905197/secrets-of-a-successful-sale--optimizing-your-checkout-process
Once upon a time, in the vast realm of online commerce, there lived a humble checkout button overlooked by many. Yet, within its humble click lay the power to transform a mere visitor into a loyal customer. 🧐 💡
Getting checkout right can mark the difference between a successful sale and an abandoned cart, yet many businesses fail to make payments a part of their commerce strategy even when it has a direct impact on revenue. But payments are just one part of a chain. What’s the next touch point? How do you use the data sitting behind a payment to find the next loyal customer?
In this session you’ll learn:
• The integral relationship between payment experience and customer satisfaction
• Proven methods for optimizing the checkout journey
• Leveraging payments data for personalized marketing and enhanced customer loyalty
• Gain invaluable insights into consumer behavior across online and offline channels through data
1. POWERPOINT PERSENTATION
DESIGNED BY VIJENDER NOONWAL
ASSISTANT PROFESSOR
INSTITUTE OF HOSPITALITY & MANAGEMENT, BANUR –
140601
PH- 01762503503
DOMAIN: WWW.CHEFNOONWAL.HPAGE.COM
2. Storing control is a technique through with the
items are stored in a proper way to control
merchandise and prevent loss through theft and
spoilage. Bad storage conditions and procedures
have an adverse effect on the standard of food
and drinks sold.
Food items are kept in various types of storage –
dry stores, vegetables stores, dairy stores, and
meat boxes and freezers. On receipt the food
direct items are usually transferred to the kitchen.
3. • 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.
4. 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 spoilage
3. 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.
5. 4. Fruits and vegetables: - these must be stored in coolers as
soon as possible after receipt. The only exceptions are pot
toes, yellow onions, bananas and unripe fruit. Fruits and
vegetables must be properly segregated. A daily check must
be made for spoiled food. The proper temperature in fruit
and vegetable ice boxes is 420 F. (For more see page no 151
of f & B control author – Jagmohan negi)
5. cry-o-vac :- means meat is packed in plastic bag. It should not
be torn or punctured by rough handing or attaching meat
tag.
6. Fish should be kept constantly below 400F to ensure
maximum storage life.
7. Eggs: - eggs should be stored at 270 to 280 F. separate from
food with strong odour.
6. 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.
7. 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.
8. 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.
9. Stock control is done by maintaining
1. Stock card system
2. Bin card
3. Perpetual inventory system
4. KARDEX
10. Under this system, a stock card is kept for each
item showing information that could be recorded
on a bin card. These cards are usually kept on the
loose leaf principles.
In addition it contains details of the recorded
quantity for the commodity plus a small plastic
indicator to draw attention when the commodity
is at a low level.
11. 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
12. The main purpose of this method are: -
To ensure that quantities purchased are sufficient
to meet anticipated need without being excessive.
To provide an effective control over items being
stored for future use.
Perpetual inventory card are similarly as the Bin
cards are used.
These cards are not affixed to the self but kept
outside and maintained by persons who don’t
work in the storeroom
13. Whenever, food items are purchased and issued
necessary entries are made in the respective cards.
Thus the perpetual inventory cards indicate how
much of an item is in stock at a particular time.
It is possible to compare balance on the cards with
actual items on shelves to determine if any items
are not accounted for.
These cards also indicate a par stock for each item
in stock. Par stock is a number of units related to
usage and the time needed to get delivery.
Par stock is the maximum quantity of any item that
could be on hand at any given time.
14. All groceries and canned goods are carried in a
kardex which is maintained in the food and
beverage controller’s office. The kardex must be
arranged in the same order as the stored
merchandise and the inventory book, and should
contain 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.
15. 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.
16. Requisitions are the written authority for goods to be
removed from the store into the preparation area, signed
by an authorized person such as executive chef, restaurant
manager.
When the requisition in a large one it should be submitted
well in advance before a reasonable time, so as the
storekeeper has plenty of time to collect the items together.
Requisitions are pre-numbered and in duplicate. Whenever
possible, it is recommended to print the originals and the
duplicate in different colors.
Requisitions for original copy
Meat white blue
Groceries pink green
Perishables yellow red
17. The food and beverage manager submits to the storekeeper a
written list of sub-department heads who are permitted to
make 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 and
turned over to the F & B controller.
4. Returns to the storeroom are handled in the same manner on a
separate requisition form ‘returned to storeroom.’
5. Spoilage reports are made out by the storeroom clerk and
brought to the attention of the F & B controller.
18. 6. The original of the f & B material requisition will be
sent by stores to accounting department/control.
7. The first copy will be retained by stores for stock
recording purposes.
Issue analysis
1. 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 stores
should agree with the total received.
3. Issues are broken-down into meat tags and storeroom
issues.
4. Meat tag which are attached to requisitions, constitute
previous days meat consumption. They are to be
replaced by original stubs and may be taped.
19.
20. In small operations, food production in the kitchen
may require the use of certain beverage items, such
as wines and liquors, not purchased specifically for
kitchen use. In large hotels, where many kitchens
may exist it is necessary from time to time to
transfer food items from one kitchen to another. To
determine accurate food cost, it is necessary to
maintain records of the food transferred.
The transfer form/memo/note is similar content
as the requisition form. It works like an internal
invoice. The department which issues or sells these
items should be credited for that item.
There are three types of transfers: -
21. UNDER KITCHEN TRANSFER
INTRA KITCHEN TRANSFER
INTER UNIT TRANSFER
22. When food items are transferred form one
kitchen to another, records must be maintained
as regards to the items and amount so
transferred. In hotels when one unit closes
earlier than another, cooked food items may be
transferred from one closing to one that will
remain open until a later hour. For the purpose
of determining the cost for each unit. The
amount transferred must be credited to the cost
of early closing unit and add to cost of the later
closing units. In some hotels
23. 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.