HTM 2030 Lecture Notes - Lecture 10: Frozen Food, Stainless Steel, Beverage Industry

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Properly located storage has multiple impacts speeds the storing and issuing of food. Use storage areas only for storage (neat and organized) (b/c temperature, sanitation and overconsumption if prep kitchen and storage areas are in same place) Dry storage areas should be sealable to increase security and deadliness (seal and lock-bug, rodents and thief) Access should be controlled/limited; only given to key people. Kitchen layout-zone style kitchen set up in blocks with the major equipment located along the walls. Other sections are around to ensure circular flow. Inventory should be dated (date received) when stored. Ensuring the correct store being used (fifo method) Visual indication as to when some inventory is getting old. Inventory should be priced (unit price of purchase) when stored. Easy way to keep track of individual costs. Easy for those issuing products to properly cost out requisitions. Issuing control: establishing standards and standard procedures for issuing. Directs-food charges immediately as costs when received.