Ch 5 Food Storing And Issuing Control

Front 1

food storage standards concerns

Back 1

1. condition of facilities and equipment
2. arrangement of foods
3. location of facilities
4. security of storage areas
5. dating and pricing of stored foods

Front 2

Factors involved in arrangement of foods

Back 2

availibilty according to use
fixing definite location
rotation of stock- FIFO

Front 3

problems with lack of training

Back 3

foods stored in inappropriate containers or temps
stored in many locations
new stored in front of old
increased stealing
values not able to be determined since not labeled with price

Front 4

product issuing

Back 4

often foodservice manages create requistition system too time consuming and complicated
- w/o taking physical inventory

Front 5

product security

Back 5

items requistitioned only on needs basis, and recorded

Front 6

requisition

Back 6

vital that copy of storeroom requistion form be sen to purchasing agent

Front 7

storage

Back 7

cost money- money tied up inventory

Front 8

transfers out of kitchen

Back 8

subtracted from cost of food

Front 9

intraunit transfers

Back 9

between bar and kitchen ,between kitchen and kitchen

Front 10

interunit transfers

Back 10

between units in chain