1. General requirements for storage management of raw materials for catering articles

(1) Requirements for food storage areas

The warehouse of catering materials is also called raw material storage room, which receives, stores and distributes a large number of raw materials such as food every day. However, many hotels and restaurants pay little attention to the design of storage rooms, such as allowing other departments to occupy the storage room area, or the food storage rooms are far apart, or even scattered on different floors, thus affecting the storage control work.

the following factors should be considered by the designers of storage rooms and the managers of enterprises in the design of storage rooms.

① storage room

Theoretically, the storage room should be located between the acceptance place and the kitchen as far as possible, so as to facilitate the transportation of food raw materials from the acceptance place into the storage room and from the storage room to the kitchen. However, in practical work, it is often difficult to do this because of the construction. If a hotel has several kitchens and is located on different floors, the storage room should be arranged near the acceptance place, so that the food raw materials that have been accepted can be delivered to the storage room conveniently and timely, which can reduce the possibility of "stealing" the raw materials.

generally speaking, the food storage room is designed in the ground floor or basement.

② storage room area

When determining the storage room area, factors such as the category, scale, menu, sales volume and supply of raw materials in the market should be considered. For enterprises with frequently changing menus, the storage room area should be larger. Some enterprises are far away from the market and have a long turnover of purchasing goods. The storage room of such enterprises is larger than that of enterprises that can purchase goods every day. Some enterprise managers like to purchase goods in large quantities at one time, so these enterprises must have a large storage area.

the storage room area should be neither too large nor too small. If the area is too large, it will not only increase capital expenditure, but also increase energy costs and maintenance costs; In addition, people often like to fill the storage room with items, so the storage room is too large, which may cause the problem of excessive inventory; If the storage room is not filled with food raw materials, the vacant space in the society may be used to pile up other supplies, and all kinds of stocks will increase, and the number of people entering and leaving the storage room will also increase, which will affect safety work. If the storage room is too small, it will also cause a series of problems: many food raw materials can only be piled up in the open air, and the food raw materials in the storage room are full, so it is not easy for the keepers to see and get them, nor to keep them clean and hygienic.

(2) All kinds of storage rooms

The perishable degree of catering raw materials is different. Articles with different perishable degrees need different storage conditions; Food and beverage raw materials are required to be used for different times, so they should be stored in different places; Food and beverage raw materials are often in different processing stages, such as fresh fish, washed fish, semi-finished fish and processed fish, which require different storage conditions and equipment. Therefore, hotels have different functions and different types of warehouses. There are usually the following types of warehouses:

① Classification by location

A. Central warehouses;

B. Sub-warehouses of each catering operation point.

② Classification according to the purpose of articles

A. Food storehouse;

b, alcoholic beverage storehouse;

c, non-edible goods warehouse;

③ Classification according to storage conditions

A. Dry storage;

B. cold storage;

C. frozen storage;

(3) Requirements of food storage for temperature, humidity and light

Almost all foods and beverages vary greatly in temperature, humidity and light. Different foods and beverages have different degrees under the same temperature, humidity and light conditions. Therefore, different foods and beverages should be stored in different warehouses and given different temperature, humidity and light conditions, so that foods and beverages are always in the best state to be eaten.

① Temperature requirements

A. Dry storage. It is best to control it at around 11, although 15 C-22 C is also a generally accepted temperature.

B. cold storage. The main function of refrigeration is to prevent the growth of bacteria. Bacteria usually reproduce fastest between 11°C and 51 C, therefore, all frozen foods must be kept in the refrigerator below 11 C.

because of the different types of food, there are different storage objects and cold storage rooms, and their corresponding cold storage temperatures are also different.

the cold storage temperature of meat should be between 1 c and 2 c;

the cold storage temperature of fruits and vegetables should be between 2 c and 4 c;

the refrigeration temperature of dairy products is between 1 c and 2 c;

the best cold storage temperature of fish should be around 1 C ..

the cold storage for storing a variety of foods can only adopt a compromise scheme, and the average temperature is adjusted between 2 C and 4 C ..

C. freezer. The temperature of the freezer should generally be kept between-18 C and-24 C..

② Humidity requirements

The humidity of food raw material warehouse will also affect the storage time and quality of food. Different food raw materials have different requirements for temperature.

a, dry storage. The relative humidity of dry food warehouse should be controlled between 51% and 61%; If it is a warehouse for storing rice and flour, its relative temperature should be lower.

if the relative humidity of the dry storage is too high, a dehumidifying and drying device should be installed; If the relative humidity is too low and the air is too dry, you should use a humidifier or splash water in the warehouse.

B. cold storage. The humidity of fruit and vegetable cold storage should be between 85% and 95%; The humidity of meat, dairy products and mixed cold storage should be kept between 75% and 85%.

If the relative temperature is too high, food will become sticky and slippery, which will promote the growth of bacteria and accelerate the deterioration of food. If the relative humidity is too low, it will cause the food to dry up. You can cover the food with a wet cloth or splash water directly on the food.

C. freezer. The freezer should be kept at a high humidity, otherwise dry cold air will absorb ingredients from food. Frozen food should be wrapped with moisture-proof or evaporation-proof materials to prevent food from losing moisture and fat from deteriorating and stinking.

all food warehouses should avoid direct sunlight. Ground glass should be used for the glass windows of the warehouse. When choosing artificial lighting, electro luminescent should be selected as far as possible to avoid the indoor temperature of the warehouse rising due to the light and heat of the electric lamp.

in addition, the storage warehouse should keep air circulation. It is best to change the air in the dry storage room four times an hour. Food in the cold storage room and freezer should not be stored against the wall, nor should it be placed directly on the floor or piled up in the ceiling to facilitate air circulation.

(4) Requirements for cleanliness and hygiene of food storage

The surfaces of floors and walls of dry storage and cold storage should be able to withstand heavy pressure, be easy to keep clean, and be oil-proof and moisture-proof.

the height of the food warehouse should be at least 2.4 meters. If air conditioning is used, there should be sufficient pressure ventilation equipment in the warehouse.

there should be sewers in the warehouse to clean the refrigerator and scrub the walls and floors.

food warehouses should be kept clean and hygienic at all times. Enterprises should formulate a cleaning system and clean it on time. Garbage must not be piled up in the food warehouse.

The dry warehouse should also be cleaned every day, especially in the corners and under the shelves. Garbage must not be piled up in the food warehouse.

the dry warehouse should be well protected against insects and rats. All holes in the wall, ceiling and floor should be blocked, and screens should be installed in windows. If the heating pipe and water pipe must pass through the wall of the storage room, the pipe should be padded around. In the work of killing insects and rodents, management personnel should ask experts for guidance so as to use pesticides and rodenticide correctly.

2. Storage and custody of catering raw materials

General process of storage and management of catering goods

The basic process of storage of catering goods can be divided into three stages: warehousing acceptance-storage and custody-leaving the warehouse

(1) warehousing acceptance

The work of Masco lighting equipment is usually carried out jointly by the procurement department and the inventory department. The acceptance of the procurement department focuses on the spot inspection of the goods, while the inventory department focuses on the goods themselves. This is due to the respective business nature of these two departments. The work center of the inventory department is the storage and custody of goods. Therefore, in management, the quality inspection during acceptance and the classified receipt of goods are emphasized.

① quality inspection

quality inspection is directly based on quantity inspection. The quality inspection focuses on two aspects: the quality control of the incoming goods and the analysis of the storage conditions of the goods themselves. The quality control of warehousing items is mainly based on the standards set in the procurement specification, and the analysis of the storage conditions of the items themselves mainly depends on whether the ordered food raw materials are suitable for storage in the warehouse of the hotel.

② Sign in by category

Incoming items that pass the inspection shall be put into storage immediately. Before the goods are put into storage, they should be further classified, registered and signed, and the classification is for more convenient management; Registration and receipt are for a clear account system.

(2) storage and custody

after the catering goods are accepted and put into storage, they enter the storage and custody stage. Storage and custody is the central link of inventory management. The basic requirements for storage and custody are: reasonable storage, careful maintenance and careful inspection, so that the quality of articles is intact and the quantity is accurate during the storage period; Reduce inventory consumption, start-up and management costs to the lowest possible level; Make the distribution of goods easy to carry out and better serve the production and sales.

four principles for keeping inventory items;

① the storage capacity of inventory items is consistent with production, sales and consumption;

(2) inventory items should be classified and stored in a clear place;

③ Inventory items should be based on a sound system of storage, maintenance and inspection;

④ strengthen the management of warehouse keepers.

Factors affecting storage

① Types and properties of articles;

② the degree of finished products;

③ the production capacity of catering production department;

④ inventory capacity of articles;

⑤ market supply;

⑥ delivery period;

⑦ organize and implement the internal work of the inventory department;

⑧ purchase and sale policies and plans of catering enterprises.

scientific and reasonable storage methods

scientific and reasonable storage of articles can often achieve twice the result with half the effort. These methods are:

① Partition classification. According to the category of goods, the fixed area where goods are placed is reasonably planned. The degree of classification and zoning should be determined according to the specific conditions and conditions of the enterprise.

② No.4 positioning. No.4 refers to the warehouse number, shelf number, floor number and tag number; The fourth positioning refers to the unified numbering of the four items, which corresponds to the numbers on the account pages, that is, the items in each warehouse are further stacked in fixed positions according to different conditions such as types, properties, volumes and weights, and then marked with four-digit numbers. In this way, as long as you know the name and specifications of the goods, open the account book or turn on the computer, you can issue materials quickly and accurately.

③ set up a card. It refers to the establishment of material cards and cards for the positioned and numbered items (the "material card" here is the "food inventory label" in the previous chapter). The name, number and arrival date of the goods are specified on the material label, and a coloring mark may be added. Fill in the card to record the quantity of goods in and out and the balance quantity.

④ 51-51 arrangement. The "Five-Five" arrangement is to stack items with "5" as the measurement base, with length × width × height, and "5" as the calculation unit. In this way, it can not only make the goods neat and beautiful, but also facilitate the counting and distribution.

It should be noted that not all catering stock raw materials can be handled by the sixteen-character storage method, because the shape and packaging of catering raw materials are irregular in many cases.