HTM 2030 Lecture Notes - Lecture 8: Stainless Steel, Beverage Industry

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

Document Summary

Chapter 5 the control/process - storing and issuing. Condition of facilities and equipment: food needs to be stored at the proper temperature and the proper humidity. 18 -21 c: storage containers, food should be protected from insects, vermin. Proper materials for the intended purpose: goal. To best maintain original quality: shelving, stainless steel for easy cleaning, slated for maximum air circulation, shelves should be off the floor (min 15 cm, cleanliness. Exterminators brought in on regular basis: canada food inspection agency (cfia) - the regulation you have to follow. Arrangement of foods: keep high frequency items close at hand. Reduces time to get food; reduces labour costs: maintain defined locations. Everything should have one place to be stored. More accurate inventories, reduction in waste and pilferage: rotate stock. Fifo = first in, first out => method of stock rotation. Location of storage facilities: properly located storage has multiple impacts: Speeds the storing and issuing of food.