{"id":1245,"date":"2020-02-16T08:45:12","date_gmt":"2020-02-16T08:45:12","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1245"},"modified":"2020-02-16T08:46:30","modified_gmt":"2020-02-16T08:46:30","slug":"storing-control-procedure","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-control-procedure\/","title":{"rendered":"STORING CONTROL PROCEDURE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1245\" class=\"elementor elementor-1245\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1c8706b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1c8706b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-aad20d8\" data-id=\"aad20d8\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-18a1095 elementor-widget elementor-widget-text-editor\" data-id=\"18a1095\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">The layout for the store room should be based on the principal that minimizes the distance walked by the storekeeper and the inventory list should be printed in the same order in which items have been placed in the store. This will facilitate the quick and efficient stocktaking. Items which are issued daily must be located near to the door and the remainder being arranged in a logical sequence. It can be divided into five categories:-<\/span><\/p><ol><li><span style=\"color: #000000;\">Storage facilities and equipment<\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">Temperature and lighting<\/span><\/li><li><span style=\"color: #000000;\">Storage containers<\/span><\/li><li><span style=\"color: #000000;\">Shelving<\/span><\/li><li><span style=\"color: #000000;\">cleanliness<\/span><\/li><\/ul><ol start=\"2\"><li><span style=\"color: #000000;\">Arrangement of food items<\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">Location<\/span><\/li><li><span style=\"color: #000000;\">Rotation of stock<\/span><\/li><li><span style=\"color: #000000;\">Availability<\/span><\/li><\/ul><ol start=\"3\"><li><span style=\"color: #000000;\">Location of storage facilities<\/span><\/li><li><span style=\"color: #000000;\">Pest control<\/span><\/li><li><span style=\"color: #000000;\">Security<\/span><\/li><\/ol>\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":"<p>The layout for the store room should be based on the principal that minimizes the distance walked by the storekeeper and the inventory list should be printed in the same order in which items have been placed in the store. This will facilitate the quick and efficient stocktaking. 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