W10 Storage and Inventory Flashcards
What is storage?
-Holding of products under proper conditions to ensure quality unit time of use
-Links receiving and production
How do you ensure quality of stored foods?
Proper storage maintenance, temperature control, cleaning & sanitation
What are some basic storage practices?
-check stock dates, temperature
-keep storage areas clean
-store items 6” off the floor
storage areas should be…?
-Well ventilated
-Adequate lighting
-Appropriate temperature range
-Slip resistant and easy to clean floors
-Windows opaque to protect from direct sunlight
-Humidity range
-Shelving - sturdy, non absorptive surfaces, 6” from the floor
What should dry storage consist of?
*Slip-resistant floors - easy to clean
* Walls and ceilings painted light colours, have smooth surfaces
* Walls and ceilings impervious to moisture and are easy to wash and repair
* Windows opaque to protect foods from direct sunlight
* Doors - limited, with outside and turn bolt locks
* Humidity range 56-60%
* Temperature range: 50º-70ºF
What is the purpose of low temp. storage areas and what should low temp storage areas consist of?
(For preservation of quality and nutritive
value)
* Storage space to meet the production
needs/menu needs e.g. Refrigerators,
Tempering boxes, Storage freezers
* Humidity control - range between 75-
95%
* Temperatures should be monitored
twice a day
What internal temp. should foods be at in the refrigerator?
4 degrees Celsius (40F) for short periods
Why is proper storage important?
-Prevent food spoilage - storage can be a critical control point
-Prevent food adulteration
-Prevent theft and pilferage
-Inventory control
Why are accurate inventory records important?
⚬ Information of food and supplies stock
⚬ Determine purchase needs
⚬ Data for food cost control
⚬ Prevention of theft and pilferage
What is physical inventory?
Periodic actual counting and recording
of products in stock in all storage areas
What is perpetual inventory?
-Purchases and issues continuously are recorded for each product in storage
-Balance in stock is available at all times
How do you ensure inventory
numbers are accurate?
-Accurate pricing
-Accurate counts (count by item/by case)
What are major functions of a control system?
-Coordinate activities
-Influence decisions and actions
-Assure the objectives are being met
-Decision making
What is inventory turnover? How often is this done? What purpose does it serve?
- Estimate of how rapidly product is being brought in
and used - Calculation done on monthly
- To monitor effectiveness of inventory control
What is the equation to calculate inventory turnover? What is the desirable turnover frequency per month?
- Cost of food used/average food inventory
- 2-4x/month (desirable)
- Ability to control the amount
of product held in inventory
How to calculate average food inventory?
(beginning + ending inventory)/2
What are the methods for controlling inventory?
- ABC method
- Minimum-maximum method
What is the ABC method?
classifying products (inventory) as A,B,C
- A is highest value
-more effort, time, money for high value, vice versa
What is the min-max method?
control inventory by establishing lower and upper levels for products.
-min is safety stock, maintained
-max is highest quantity in inventory
What is lead time?
time it takes from ordering to receiving item
What is usage rate?
how rapidly product being used
What are the types of inventory valuation methods?
-actual purchase price
- weighted average
- FIFO
-LIFO
- latest purchase price
How do you control ethical conduct?
performance standards must be established & continually monitored and appropriate appreciation/ corrective action be taken
What 3 categories of ethics are considered?
- efforts to gain inside info about competitors to benefit competition
- activities that allow buyers to gain personal benefits from suppliers
- activities that manipulate suppliers to benefit purchasing
