Chapter 5 | Storing & Issuing Flashcards
1
Q
What are the objectives of storing?
A
- Security
- Accessibility
- Maintaining quantity
- Work efficiency
2
Q
Five things to consider for achieving storing objectives
A
- Condition of storage facilities and equipment
- Arrangement of goods
- Location of facilities
- Security of storage areas
- Dating and pricing of stored goods
3
Q
Why does storage cost money?
A
Inefficiency, Waste and Theft
4
Q
When do directs become food cost?
A
Immediately after delivery
5
Q
When to stores become food cost
A
When they are issued
6
Q
What is a requisition?
A
A form prepared by the kitchen staff for the items and quantities of stores needed for the current day’s production
7
Q
What are the three different types of bars?
A
- Front bar - face to face
- Service bar - through wait staff
- Special-purpose bar - events
8
Q
What are the benefits of submitting the requisition in advance?
A
- Force kitchen staff to anticipate/plan
- Allow storeroom clerk to prepare
- Inform the purchasing agent of product movement, unusual items needed and special functions
9
Q
How to ensure security in issuing?
A
Need management approval on requisition. Products not ultimately used should be returned to storage and their return recorded
