chapter 4 Flashcards
Inventory Control
- In most cases, after purchased items have been received, they must be immediately placed into storage.
- Food and beverage product quality rarely improves with increased storage time.
- The quality of most products purchased will be at its peak when the product ordered has been delivered.
The storage process, in most food service establishments, consists of three main tasks:
- Placing products in storage
- Maintaining storage areas
- Maintaining product security
LIFO
last in, first out
When using the LIFO storage system, the storeroom manager intends to use the most recently delivered product (last in) before he or she uses any part of that same product previously on hand.
FIFO
first in, first out
When using the FIFO storage system, the storeroom manager intends to rotate stock in such a way that product already on hand is sold prior to the sale of more recently delivered product. With FIFO, oldest products (first in) are used before newer products.
Placing Products in Storage
- FIFO is the preferred storage technique for most perishable and nonperishable items.
- Failure to implement a FIFO system of storage management can result in excessive product loss due to spoilage, shrinkage, and deterioration of product quality.
Maintaining Storage Areas
To maintain the quality and security of delivered items, the items should be immediately placed into one of three storage areas:
- Dry-storage
- Refrigerated storage
- Frozen storage
Dry-Storage Areas
Dry-storage areas should be maintained at a temperature ranging between 650F and 750F
(180C and 240C).
Dry-Storage Areas
- Shelving in dry-storage areas must be easily cleaned and sturdy enough to hold the weight of dry products.
- Slotted shelving is preferred over solid shelving because it allows for better air circulation around stored products.
- All shelving should be placed at least six inches above the ground.
- Dry-goods products should never be stored directly on the floor.
- When placed into storage all can and case labels should face out for easy identification.
- Large quantities of bulk items (for example flour and sugar) should be stored in wheeled bins whenever possible
- Hallways leading to storage areas should always be kept cleared and free of excess storage materials and empty boxes.
Potentially hazardous foods
Potentially hazardous foods are those which must be carefully handled for time and temperature control to keep them safe.
Refrigerator temperatures used to store potentially hazardous foods should be maintained at 410F (50C) or less.
Freezer Storage
Freezer temperatures should be maintained at 00F (-180C) or less.
Newly delivered products should be carefully checked with a thermometer when received to ensure that they are solidly frozen.
Refrigerators and frozen-food holding units remove significant amounts of stored product moisture which can cause freezer burn in meats and produce.
Freezer Storage
- Stand-alone freezers should be placed six to ten inches away from walls to allow for the free circulation of air……….
- Frozen-food holding units must be regularly cleaned inside and out
- Constant temperature monitoring is essential
- It is also important to periodically check that gaskets on freezers, as well as on refrigerators, to ensure they create a tight seal.
two-key system
the individual responsible for the beverage area has one key while the other key is kept in a sealed envelope in a secured area.
Storing Beverage Products
- Spirits should be stored in a relatively dry storage area between 70 and 80F (21 to 27C).
- Beer in kegs or unpasteurized containers should be stored at refrigeration temperatures of 36 to 38F (2 to 3C).
- Canned beer should be covered when stored to prevent dirt from accumulating on the rim.
- Pasteurized beer should be stored in a cool, dark room at 50 to 70F (10 to 21C).
- The three components critical to wine storage are temperature, light, and cork condition.
- Most experts agree that wines should be stored at a cellar temperature or approximately 500F to 570F (120C to 140C).
working stock
which is the amount of an ingredient management anticipates using before purchasing that item again
safety stock
the extra amount of that ingredient that should be kept on hand to meet higher than anticipated demand.
Proper inventory levels are determined by a variety of factors
- Storage Capacity
- Item perishability
3, Vendor delivery schedule - Potential savings from increased purchase size
- Operating calendar
- Relative importance of stock outages
- Value of inventory dollars to the operator
Shelf life
Shelf life is the amount of time a food item retains its maximum freshness, flavor, and quality while in storage……
Determining Amounts In Inventory
- Inventory levels may be determined by counting the item, as in the case of cans, or by weighing items, as in the case of meats.
- Inventory methods used to determine amounts of spirits include counting, weighing and visual estimates of product remaining in open containers
item inventory value formula
item amount* item value= item inventory value
physical inventory
one in which the food and beverage products are actually counted, must, however, must be taken to determine actual product usage.
perpetual inventory
A perpetual inventory system is one in which the entire inventory is counted and recorded, and then additions to and deletions from total inventory are recorded as they occur.
ABC Inventory Control
Category A they can make up 70 to 80% of the total inventory value.
Category B make up 10 to 15% of the inventory value and require only routine control and record keeping.
Category C make up only 5 to 10% of the inventory value.
To develop the A, B, and C categories, follow these steps
- Calculate monthly usage in units (e.g. pounds, gallons, cases and the like) for each inventory item.
- Multiply total item usage times its purchase price (unit value) to arrive at the total monthly amount of product usage.
- Rank items from highest dollar usage to lowest.
ABC Inventory Control
Category A—Top 20% of items
Category B—Next 30% of items
Category C—Next 50% of items
