storingissuing - cost control

8/10/2019 StoringIssuing - cost control

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Food Storing Issuing Control

Adnan Arief

Deary Hanifa K

Fahanna Septyandini

M. Ihsan HadiNoventi Vlourencia

Rian Eka


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4 Type of Food

Food can be divided into four main groups:

1. Dry foodsflour, sugar, pasta, rice

2. Semi-perishable foods

potatoes, apples, oranges,

bread

3. Perishable foods foods that go off easily and shouldbe kept in the fridge

4. Frozen foods foods to be kept for a longer time inthe freezer.


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Dry Foods

Store dry foods in a dry cupboard. Any dampness would damage

the foodit would make the sugar stick together!

Always use the tinned food, pasta or rice that you already have

in the cupboard firstnot the new packet you have just bought.

This should stop out-of-date food gathering at the back of the cupboard!


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Semi Perishable Food

These foods do not need to go in the fridge. They include

bread, which we often store in a bread bin.

We can store root vegetables and most fruits in a cool

cupboard or rack.


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Perishable Foods

(foods that go off easily)

These foods should be kept in the fridge:

eggs, cheese, cooked ham or beef, milk, yoghurt, raw meat,

chicken and fish.

Remember that :

Raw food should go on the bottom shelves; and

cooked foods should go on the upper shelves.


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Frozen Foods

These should be kept in the freezer at -18C.

All frozen foods need to be defrosted safely.


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Storing Control

Standards for food storage should address these

concerns:

1. Condition of facilities and equipment

2. Arrangement of foods3. Location of facilities

4. Security of storage areas

5. Dating and pricing of stored foods


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Condition of Facilities & Equipment

Maintaining proper temperature

Optimum Temperatures for Storing Food

Fresh meats 1to 2C (34 to 36F)

Fresh produce 1to 2C (34 to 36F)

Fresh dairy products 1to 2C (34 to 36F)

Fresh fish -1to 1C (30 to 34F)

Frozen foods -18to -23C (-10 to 0F)

Proper storage containers

Staples (airtight, insect-proof)

Perishables (packed to maintain original quality)

Fresh Fish (packed in ice) Cooked foods & open cans (stainless steel containers)


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Condition of Facilities & Equipment

Shelving

Perishables (slatted shelving)

Nonperishables (solid steel shelving)

Cleanliness

-- Daily sweeping and cleaning


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Arrangement of Foods

According to use

Most frequently used items closest to entrance Keeping the most used items readily available

Fixing definite location

Each item always found in the same location

Separate facilities for storage of different classes of foods

Rotation of stock

Older quantities of food used before newer deliveries

First-in, first-out method of stock rotation


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Arrangement of Foods

FIFO

First-in, first-out method of stock rotation

The operator intends to rotate stock in such a way that

product already on hand is sold prior to the sale of more

recently delivered products

Failure to implement a FIFO system of storage

management can result in excessive product loss due to

spoilage, shrinkage, and deterioration of quality


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Location of Facilities

Whenever possible, the storage facilities for both perishable

and nonperishable foods should be located between

receiving areas and preparation areas, preferably close to

both.

1. Speeding the storing and issuing of food.

2. Maximizing security.

3. Reducing labor requirements.

4. Minimizing infestation of rodents and other unwanted

creatures.


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Dating & Pricing of Stored Food

Dating traditionally used to be done by using a markeron the cling film laced on the product.

Its an indication of the processed food age.

It allows the kitchen staff to use the older processeditem first.

Pricing has become important in storage of non

processed items.


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Storage

In most establishments, the storage process consists of four parts:

placing products in storage maintaining product quality and safety

maintaining product security

determining inventory value

Some operators require the storeroom clerk to mark or tag eachdelivered item with the date of delivery.

Products are generally placed in one of three major storage areas:

dry storage

refrigerated storage frozen storage


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Dry storage

Dry storage areas should generally be maintained ata temperature ranging between 18C and 21C (65F

and 70F).

Shelving must be sturdy, easy to clean, and at least

15 cm (6 in.) above the floor to ensure proper

ventilation.

Dry goods should never be stored directly on the

floor. Labels should face out for easy identification.


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Refrigerated Storage

Refrigerator temperatures should generally be

maintained between 0C and 2C (32F36F).

Refrigerators actually work by removing heat from

the contents, rather than "making" food cold.

Refrigerators should have easily cleaned shelving

units that are at least 15 cm (6 in) off the floor and

are slotted to allow for good air circulation


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Freezer Storage

Freezer temperatures should be maintainedbetween -18C and -23C (0F and -10F).

It is anticipated that in the future more and more

foodservice storage space will be devoted to frozen

food.

Frozen food holding units must be regularly

maintained, a process that includes cleaning inside

and out, and constant temperature monitoring to

detect possible improper operation.


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Storage Areas

Storage areas are excellent breeding grounds for

insects, some bacteria, and also rodents. To protect

against these potentially damaging hazards, you

should insist on a regular cleaning of all storage

areas.

Both refrigerators and frozen food holding units

should be kept 1524 cm (610 in.) from walls to

allow for the free circulation of air and efficient

operation of the units.


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Other Storeroom Needs

Ideally, frozen food holding units and refrigerators

should have externally visible internal

thermometers, whether they are read as a digital

display, or in the more traditional temperature scale.

In larger storage areas, hallways should be kept clear

and empty of storage materials or boxes.


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Stock Rotation

Regardless of the storage type, food and relatedproducts should be stored neatly in some logical

order.

Food product quality rarely improves with increased

storage time.

The primary method for ensuring product quality

while in storage is through proper product rotation

and high standards of storeroom sanitation.


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Inventory Management

Process of controlling inventory volume until it is to be issued

Consider shelf life Good food is a financial loss if left to spoil

Informal systems of control

Check sheets used by employee when items are removed from

stockroom Formal systems of control

Consists of a system for tracking issues

Must have staff to do this

Employed by larger food service operations

A system to determine when and how much product to order is

needed

I t M t


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Inventory Management ABC analysis

Greatest cost or volume items are given highest priority

Par stock method

Kitchen storeroom containing partial stock

Mini-max method (safety stock)

Establish min and max inventory levels

The Levinson approach

Buyer must closely approximate product to be used between deliveries

Then calculate the amount to order

Economic order quantity

Costs associated with receiving, stocking, and inventory control reducedwith infrequent ordering


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Conducting Inventories

Physical inventories are done in the storeroom or cooler

Requires complete accounting of all items, Allows physicalinventory to be taken less frequently


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Conducting Inventories

Perpetual (virtual) inventory

Count of stock that is supposed to be on the shelves in the storeroom

The Differences Bet een Ph sical


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The Differences Between Physical

Inventory & Perpetual Inventory

In a physical inventory system, managers count the number and record the

amounts of each product in inventory. Typically, they also determine the

monetary value of the products at the same time. The key advantage of a

physical inventory system is its accuracy.

A perpetual inventory system is a continuous count of the number of items

in inventory. Managers determine the perpetual inventory by first

establishing the actual amount of product on hand. Then they add to that

number all purchased units and subtract all issued units. The key advantage

of a perpetual inventory system is that the managers always know the

quantity of product that should be available in inventory.


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Inventory Record Systems

Storeroom inventory database should contain:

Stock item number

Storage location code

Product description and specifications

Approved brand names and suppliers

Inventory information, and more


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Product Security As a general rule, if storerooms are to be locked, only one

individual should have the key during any shift. Food, beverages, and supplies should be requisitioned only as

needed based on approved production schedules.

Required items (issues) should be issued only with management

approval. If a written record of issues is to be kept, each person removing

food, beverages, or supplies from the storage area must sign,

acknowledging receipt of the products.

Products that do not ultimately get used should be returned tothe storage area, and their return recorded

P d t I i


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Product IssuingFood assets must be issued into production in order to earn a profit for the

business

Informal Issuing1. Storeroom is open to the kitchen staff

Free to enter when supplies are needed

Room is subject to theft if not properly controlled

2. No ability to separate costs

If multiple retail outlets use same storeroom

Formal Issuing

Buyer purchases goods on behalf of all outlets and issues them at cost to

each individual outlet

Process of releasing items controlled by requisition

Immediate information on daily food cost by revenue center is available


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Direct IssuesProducts issued immediately into production from the receiving dock

Should be recorded in storerooms inventory for recordkeeping

purposes

Expenditure must be charged to the cost center to which it is

issued

Product requisitions are forms used to identify foods needed by thechef

Purchase requisitions are internal documents used:

In businesses that have formal storeroom operations

For special equipment that is needed


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Direct Issues

The unit value is multiplied by the number of units issued,

called extending the requisition.

The Requisition. A requisition, is a form filled in by a member

of the kitchen staff.

It lists the items and quantities of stores that the kitchen staff

needs for the current day s production.

Each requisition should be reviewed by the chef, who should

check to see that all required items are listed and that the

quantity listed for each is accurate.


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ADVANTAGES OF STORES ISSUE REQUISITIONS

A documented way of issues.Creates usage awareness within employees.

Makes two individuals responsible for their

acts.

Makes both individuals accountable for the

material used.


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COMPUTERIZED PROCEDURE

The unit cost of each item is marked on each container as it is

stored, making it readily available to the storeroom clerk.

A book or card file is maintained for all staple items, one

page or one card per item. As prices change, the most recent

purchase price is entered.

The most recent purchase price for each item is listed on a

perpetual inventory card or in the computer.

The storeroom clerk keeps a mental record of the orders

placed and usually remembers

FOOD & BEVERAGES TRANSFER


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FOOD & BEVERAGES TRANSFER

Food or beverage products may be transferred from one food service unit to

another .Transfers out of the kitchen are subtracted from the cost of food sold and

transfers in to the kitchen are added to the cost of food sold.

Intra-unit Transfers

Food and beverage transfers between departments of a food and beverage

operation.

Between Bar and KitchenCooking wines and spirits

Fruits, juices and dairy products

Between Kitchen and Kitchen

Large hotels that operate more than one kitchen

Inter-unit Transfers

Transfers of food and beverage between units in a chain


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TRANSFER DOCUMENT


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