TAILIEUCHUNG - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 15 - Feinstein, Stefanelli

Chapter 15 - Typical storage management procedures. After completing this chapter, students will be able to: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,. | Typical Storage Management Procedures 15 YOU SHOULD BE ABLE TO: Explain the objectives of storage. Describe the factors needed to achieve storage objectives. Illustrate the process of managing inventory and storage facilities. Generate a stock requisition and describe its use. List important storage-management practices that small hospitality operators should follow. OBJECTIVES OF STORAGE MANAGEMENT Storage management attempts to prevent loss of merchandise due to Theft Pilferage Spoilage ACHIEVING STORAGE OBJECTIVES Adequate space 5 square feet per dining seat (on average) 15 square feet per hotel room (on average) 10-12 percent of the total property (on average) ACHIEVING STORAGE OBJECTIVES (CONT.) Adequate temperature and humidity Meat, poultry, fish, processed crustaceans, dairy, reduced oxygen packaged foods, some foods prepared in-house: 41ºF or lower Live shellfish, eggs: 45ºF or lower Fruits and vegetables: 41ºF to 70ºF Dry and canned food: 50ºF to 70ºF Freezer storage: 0ºF to

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Distribution systems
• Supplier channels
• Hospitality operations
• Storage management procedures
• Technology applications in purchasing
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical ordering procedures
• Typical receiving procedures
• Processed produce
• Dairy products
• Nonfood expense items