TDC103 KITCHEN ORGANIZATION ( chapter 6 )

TDC 103 KITCHEN ORGANIZATION

CHAPTER 6

PURCHASING AND STORAGE

6.1 FACTOR THAT AFFECT PURCHASING REQUIREMENTS

• Type and image establishment
• system of service
• storage availability
• financial recources
• availability,season,price,supply

6.1 ORDERING AND PURCHASING GUIDELINES 

MARKET NEEDS

1. STAPLE- (MAKANAN RUJI ) in malaysia, we always eat rice.
2. DAILY USE - oil,salt,sugar
3. PERISHABLE - food that easy to get spoiled. such as meat and vegetable. 

6.1 QUALITY STANDARD 

1. SIZE- such as egg size D is smaller than size A which is A is more good and expensive.
2. GRADE- there is grade A,B,C for some food such as eggs,meat.
3. STYLES-presentation,shape 
4. APPERANCE
5. COLOUR-green vegetable is more fresh than,yellowish vegetable.
6. MATURITY

6.2 PURCHASING 

• Formal process 

PURCHASE >> RECEIVE >>STORAGE >> ISSUING >> INVENTORY

• SPOILAGE =use the first batch stock first, then, you can use the new stock if the first stock is finish used.
• THEFT =steal the ingredients in a pantry and used it by yourself.

• purchase order by open market and contract buying

KEY POINT OF ORDERING 

• specify accurate size- you need to tell what size do you want DETAIL ! 
• avoid over order
• fresh
• price check

6.3 RECEIVING 

RECEIVING= proper receiving is important to success foodservice operation.

RULES :

• Accept merchandise 
• check the product from invoice
• check the specification
• list all received ingredients in a report
• storage it in proper way

INVOICE =   delivered together with the food that has been ordered.

✅QUALITY✅QUANTITY✅PRICE

EQUIPMENT- scale(scale ingredients)

                       -inspection table(to check all ingredients in good quality)

                        -container

                        -hose ( to clean )

LOCATION- receiving area only

DISTRIBUTION- food store and food direct.

DATING- double check expire date and put the date when we buy .

RECEIVING PITFALLS TRICK - excessive moisture/grade specify/incomplete shipment/short weight/good quality on top but bad quality at the bottom.

6.4 ISSUING & INVENTORY

REQUIREMENTS FOR INVENTORY CONTROL ;

- All storage must be locked.

- only 1 person responsible 

-write food transfer

-quantity of food

-spot check

INVENTORY= physical inventory ( an actual count using the good of document reports )

                       = perpetual inventory ( everyday report )

6.5 STORAGE 

- Overall operations and provides an important link between receiving and preparation.

EFFECTIVE CONTROL : -location/storage/equipments

TYPE OF STORAGE : - dry and refrigerated.

POINTS: 

• FIFO- first in,first out.
• never place food at floor
• canned goods- we dont want it expired and dams.
• against vermin and rodent

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