HTM 2030 Chapter Notes - Chapter 5: Beverage Industry, Computer File, Perpetual Inventory

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

Document Summary

{09. 28. 16} chapter 5: food storing and issuing control. Health codes determine conditions that must be met. Food needs to be stored at the proper temperature and the proper humidity. Dry goods/staple products 18o -21o c: storage containers. Food should be protected from insects, vermin. Goal: to best maintain original quality: shelving. Shelves should be off the floor minimum of 15cm. Items should be placed strategically: e. g. never put chicken on the top shelve in case chicken juices drip onto other items; cross- contamination. Exterminators brought in on a regular basis. 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. Older items should be used before new ones. Fifo = first-in, first-out method of stock rotation.