{"id":1241,"date":"2020-02-16T08:42:00","date_gmt":"2020-02-16T08:42:00","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1241"},"modified":"2020-04-20T08:29:42","modified_gmt":"2020-04-20T07:29:42","slug":"storing-and-issuing-control","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/introduction-to-costing-sales-controls-classification-of-costs-food-control-systems-causes-of-high-food-cost-the-advantages-of-food-and-beverage-cost-control-purchasing-purchase-procedure-purchas\/storing-and-issuing-control\/","title":{"rendered":"STORING AND ISSUING CONTROL"},"content":{"rendered":"\t\t
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DEFINITION OF STORING CONTROL<\/u><\/strong><\/span><\/p>

Storing control is a process to insure that adequate supplies of food for the immediate need of the operation are available at all times. Food items are kept in various types of storage- dry stores, vegetables stores, dairy stores, and meat boxes and freezers. On the receipt, the food direct items are usually transferred direct to the kitchen. The utilization of these items is under the direct supervision of the executive chef. It is impracticable and unnecessary to keep extensive stock records for the food direct items.<\/span><\/p>

The dry store items are received and transferred to the storeroom. These items are issued in smaller quantities once or twice a day.<\/span><\/p>

AIMS OF STORING CONTROL<\/u><\/strong><\/span><\/p>

  • To ensure that an adequate supply of food for the immediate need of the operation are available at all times.<\/span><\/li>
  • To prevent losses through spoilage or pilferage.<\/span><\/li>
  • All perishable items must be sent straight to the kitchen, where they could be stored in either refrigerators or cold rooms depending on the item. These items are used in the kitchen on the day of delivery and referred to as direct charge.<\/span><\/li>
  • The non perishable items like canned foods are taken to the store. All packets are opened, each item is checked and placed on racking.<\/span><\/li>
  • The store should have sufficient space to be equipped with good shelving, which will facilitate easy identification of every stock item.<\/span><\/li>
  • A well organized store cell minimizes the possibility of stock loss.<\/span><\/li><\/ul>

    JOB DESCRIPTION OF FOOD STORE ROOM CLERK\/PERSONNEL<\/u><\/strong><\/span><\/p>

    • The food store room is responsible to store the groceries and canned goods in the main storeroom.<\/span><\/li>
    • He should check that the products are stored under main headings and in alphabetical order.<\/span><\/li>
    • He should check that perishables are stored in refrigerated units.<\/span><\/li>
    • He is responsible to tag for each piece of meat (fish) is filled in the storeroom. (Costly items).<\/span><\/li>
    • He should insure that only authorized persons are permitted in the storeroom.<\/span><\/li>
    • He is responsible to deposit or withdrawn the keys from the cashiers desk in main lobby. Only storeroom helper is allowed to sign in or out for keys.<\/span><\/li>
    • To check the proper storage methods.<\/span><\/li>
    • To assure the product is issued in a first in\/ first out basis<\/span><\/li>
    • To check the sanitary conditions of the store room.<\/span><\/li>
    • To prevent the spoilage: it occurs due to: long period of storage, poor ventilation, incorrect temperature, unsuitable issuing practice, paying no attention to slow moving stock.<\/span><\/li>
    • To prevent pilferage: it can be prevented by minimum keeping the stock room locked.<\/span><\/li>
    • He responsible to maintain records in goods receiving book and analyzed goods received book (figure 5.1 & 5.2)<\/span><\/li><\/ul>

      BAR FRAUDS<\/h2>

      :<\/strong> Some Common fraudulent practices that occur in bar operations.<\/span><\/p>

      • Under-pouring:<\/strong> In this type of fraud, the pouring of the drink is intentionally done less than the required quantity. The balance excess alcohol may be sold later. This type of fraud is particularly dangerous as this may lead to quality and quantity variation for the guest as well. It can be prevented by constant and surprise monitoring by the manager. Daily opening and closing inventory of the liquor stock and tallying the sales.<\/span><\/li>
      • Over-pouring:<\/strong> In this kind of fraud, there is an intentional pouring of an extra measure of drink then the specified one as a matter of personal favoritism or ignorance resulting shortage. It can be prevented by correct SOP and strict control.<\/span><\/li>
      • Substitution<\/strong>: Intentional replacement of a costlier variety with a cheaper one, with similar nature. This often results in serious guest complaints. It can be prevented by Guest feedback form analysis and quality check.<\/span><\/li>
      • Dilution:<\/strong> Diluting liquor with water or any other substance after using part of liquor for some unauthorized interest. It can be prevented by Guest feedback form analysis and quality check, Surprise check.<\/span><\/li>
      • Non-projected-sale:<\/strong> Food and beverage sold under a fraud KOT and bill or an already paid KOT and bill. It can be prevented by strict vigilance and proper channel of F&B control.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        DEFINITION OF STORING CONTROL Storing control is a process to insure that adequate supplies of food for the immediate need of the operation are available at all times. Food items are kept in various types of storage- dry stores, vegetables stores, dairy stores, and meat boxes and freezers. On the receipt, the food direct items […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1195,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1241","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nSTORING AND ISSUING CONTROL - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Storing control is a process to insure that adequate supplies of food for the immediate need of the operation are available at all times. 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