Chapter 6 Storing And Issuing Controls

Directs and stores 


Directs are charged to food cost as they are received, on the assumption that these perishable items have been purchased for immediate use. Stores are described as consisting of staples. When purchased, these foods are considered part of inventory until issued for use and are not included in cost figures until they are used. 


Inventory turnover 

Inventory turnover is a measure of the number of times inventory is sold or used in a time period such as a year.  Inventory turnover rate is calculated by means of the following formulas: 

Average Inventory = Opening inventory + Closing inventory                   
                                                                  2    

Inventory turnover =     Food cost          
                                 Average inventory 




Physical and perpetual inventory control systems 


.Perpetual Inventory
•Running record of balance on hand for each item of goods in a storeroom. •Provides a record of food and supplies purchased, in storage, and used.


Physical Inventory
•An actual account of items in all storage. 
•Taken at the end of each month, in orders two or three times a year. 
•Used to determine food cost.


Controls for issuing products from storage  


1. Condition of facilities and equipment
2. Arrangement of foods
3. Location of facilities
4. Security of storage areas
5. Dating and Pricing of stored foods


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