Catering Management 3(1+2)

Lesson 07 : Food Storage

Organization of Storages

The arrangement of food items in storage spaces affects the efficiency with which foods can be stocked,issued and reordered. Any system adopted therefore, should aim at establishing a flow of material in and out of the stores in a manner that will preserve the qualities of foods to the maximum.Haphazard arrangement leads to situations where fresh stocks may be issued before earlier ones are used up or more orders for an item placed because none of it could be easily located on the shelves when required. The following suggestions will helpful in creating a systematic arrangement of food items in storage

1. Arrange the food according to the type of commodity
2. Place stock items in alphabetical order of food categories, following the same system within each category
3. Stamp the date of delivery on every stock received before shelving to ensure that old stocks are usedup first
4. Place the items according to the date stamped, with the earlier ones in the front of a row, and later ones at the back. Stamping will also helps to cost the stocks accurately according to the prices paid on the bill for the particular lot
5. Mark prices on the stocks as well. This helps to gian the information readily by the user department and helps the manager to caliculate the food costs easily
6. Arrange the products to give an organized appearance.