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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 | 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 10ºF ACHIEVING STORAGE OBJECTIVES (CONT.) Adequate equipment Shelving/racks Trucks Covered containers Proximity Access to maintenance ACHIEVING STORAGE OBJECTIVES (CONT.) Proper security Competent personnel Sufficient time Storeroom regulations Who is allowed to enter Procedures for obtaining items MANAGING STORAGE FACILITIES Inventory classification and organization Usage rates Emergency orders Surpluses Stock disposal Stock transfers MANAGING STORAGE FACILITIES (CONT.) Perpetual inventory Physical inventory Product cost calculations Restricted access to storage facilities Stock requisitions MANAGING STORAGE FACILITIES (CONT.) Inventory Shortcuts Count everything in the warehouse, add predetermined percentage for amount in process Count only full-case equivalents Combine ordering with inventory taking Use a tape recorder to recite counts; transcribe the information Use a handheld computer device to encode inventories MANAGING STORAGE FACILITIES (CONT.) Exercising control
