HM 351 Chapter Notes - Chapter 5-6: Perpetual Inventory, Serving Size
30 Sep 2018
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Standards of food storing: condition of facilities and equipment, arrangement of foods, location of facilities, security of storage areas, dating and pricing of stored foods. Temperatures: fresh meats/ produce/ dairy products: 34-36, fresh fish: 30-34, frozen foods: -10-0. Storage facilities: speeding the storing & issuing of food, maximizing security, reducing labor requirements, minimizing infestation of rodents and other unwanted creatures. Requisition: form filled by kitchen staff; lists items and quantities of stores that the kitchen needs for today"s production. Pricing the requisition: the unit cost of each item is marked on each container as its stored, making it readily available for clerk, book/ card file is maintained for all staple items, on page/ card per item. Food controller will have (1) cost of directs from the receiving sheet, (2) cost of stores from requisitions available for the preceding day. Intraunit transfers: between departments in establishment (kitchen to bar) Portions of a menu item that should always be identical:
