Amarjeet Kundu
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Food store
Types of store
Equipment used in hotel industry
Guidelines for planning storage facilities
Kitchen stewarding
A clean, well ventilated, properly illuminated and
easy to operate and efficient place used by any
type of catering establishment according to
their catering policy of the organization. A well
controlled store room and cellar provides a
daily check on all issues and costs and helps to
lower down the cost of raw materials ( food /
beverage cost ) and assist in controlling
pilferage, wastage and reduce the possibility of
frauds by user department.
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Perishable food store
Dry store
Cellar
Linen store
Stationary store
Maintenance store
Audio –video store
Store should be well airy and free from moisture (dampness).
A standard of hygiene should also require maintaining all time so therefore;
the walls and ceilings should be free from cracks.
Floors of store should be tough enough to hold up heavy traffic and easy to
clean and wash.
There should be no right angle corner in between floor and wall to prevent
accumulation of dirt.
There should be sufficient lighting, natural and artificial in all the areas
(recommended level 30 foot candle) and storekeeper’s desk should be
well illuminated (recommended level 70 FCL).
Store should have a separate issuing counter / window.
The ceiling of store should not be less than 12 feet from floor level.
The height of issuing counter (reception platform) should not less than 30”
from floor level and length should not be less than 36” and should be
well illuminated.
There should be a definite location for each
commodity.
 Foods delivered in unsealed containers- paper bags,
boxes should be transferred to suitable airtight
containers e.g. herbs, spices etc.
 Stock rotation should be on FIFO basis.
 Items should be group if they are similar commodities
such as bottled, canned items.
Items must place by a coding system of numerical bin
sequence or alphabetical index.
Meat items should be hung on hooks with drip tray to
collect any blood.
 Humidity level should be approximately 90%.
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Shelves
Mobile ingredient bins
Refrigerated units
Walk-ins
Blast freezers
Glass door display unit
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Stock taking
Determining value of stock
Determining rate of stock turnover
Establishing stock levels
Maintaining stock records
Comparing actual physical stock with the book
value of the stock
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Forecasted usage
Economic order quantity
Reordering time
Rate of stock turnover
Budget
Market trends
Storage space
Shelf life of the commodity
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Shivers
Spiels
Corks
Tapping plugs
Hard wood or rubber mallet
Gimlet for boring shivers
Punch for knocking the holes
Spanners for beer pipes, engines and unions
Washers
Filtering equipment and filtering papers
Jugs
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Cellar control
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Cellar control ledger
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Bin card
 Cellar perpetual inventory control ledger
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Daily beverage inventory sheet
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Beverage requisition book
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Empties outward book
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To protect human health and environment from the
potential impacts of its activities, products or services.
Assist in maintaining and improving the quality of
food and beverage production and services.
To maintain & preserve the cleanliness and conditions
of the f& b equipment,
Meeting interested parties’ pressure,
Meeting requirements of food production and services.
Garbage disposal and kitchen sanitation.
Staff cafeteria.
Maintenance cost reduce
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Automatic dish washing machine
Ice cube machine
Glass cleaning machine
High pressure spray cleaner
Floor scrubbing machine
Conveyer belt
Mobile bain marie
Autolift
Mobile tray master
Reject trolley
Warming cabinet
Temperature of water for washing 40- 160 degree
Fahrenheit
 To kill bacteria, rinse water is to be heated to 180
degree Fahrenheit
 Door type dishwasher is 24 inches square and about 58
inches high.
 Temperature for sterilization of cutlery, crockery is 170
–180 degree Fahrenheit
 Door type dishwasher can handle 810 to 1875 dishes
per hour.
 A single –tank conveyer ranges 36 to 54 inches in
length.
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