Storing Procedure / Control
Storage and stores procedures are an integral part of any food and beverage control system. Therefore no matter how efficient an organization purchasing procedure maybe, bad storage condition and procedures would have an adverse effect on the standard of food or drink sold. Eventually, this would result in organizations failing to achieve their required cost and profit targets. The purpose of efficient storage condition is to maintain materials or commodities in the condition in which they are purchased and for them to be safe until they issued to the appropriate department for the use or sale to the customer.
After Receiving
- Directs / Perishables
- Kitchen
- Utilized under the able supervision of Executive Chef
2. Dry Stores / Non- Perishables
- Stores
- Quantities entered in Storeroom register
- Goods are stored in the appropriate places & bin cards are updated
- Issued to various departments on receiving a requisition
Goods are stored in the
appropriate places &
bin cards are updated
Issued to various
departments
on receiving requisition
