Stores are an integral part of any food and beverage service areas. Therefore, no matter how efficient an organization operations maybe, bad storage condition and procedures would have an adverse affect on standard of food or drink sold. Eventually this would result in organizations to failing to achieve their required cost and profit targets. The purpose of efficient store is to maintain materials or commodities in the condition in which they are purchased and for them to be safe until they are issued for the use or sale to the customer.
The ideal location of a store is near if not immediately adjacent to the receiving station and the kitchen. If not possible, then additional equipment and manpower would be required or alternative is use of conveyor belt for carrying the load.
it is imperative that the store be well ventilated and not overheated. Hot water and steam pipes are a menace and should be heavily insulated. High temps play havoc with canned food. The floor should be of a material that can take heavy trucking without breaking with a slant towards a drain. Strict sanitation methods to be used to keep food free from vermin. Shelving made of stainless steel with adjustable shelves depth –18 inch. Items used frequently should be placed near the exit door.
The size of the store depends upon its location. There is a definite relationship between inventories and usage. The layout and design of the store must also incorporate security; goods should come into the store through a separate entrance direct from loading bay. A counter should be provided for issuing goods and to keep unauthorized personnel onto the store to minimize any risk of pilferage. Door should have heavy secure locks and windows bared as a preventive measure against burglary. Liquor stores wine cellars will need extra physical security systems due to high value of liquor stocks. Some large establishments used closed circuit television surveillance techniques for this purpose.
Large scale (weighing machine), small scale, stout ladder, trolleys, skids, cabinet, heavy work tables are some basic store equipments.
In large establishments where specific stores personnel are employed it is possible for the stores to be open most of the day. All staff should be informed about the opening hours and be made aware that issues are made only at these times. Emergency procedure must also exist for the issuing of stores. Keys to the stores should never leave the premises and staff who are responsible should be require to sign for keys each time they are issued in an official key log book.
