What are the Storage Processes in Kitchen Management?

 

In a hotel business, there are main warehouses and warehouses called underarm warehouses for usage purposes. The main warehouses operate under the purchasing unit, while the underarm warehouses are used as areas where the incoming materials for the needs of the units in the kitchen are stored. 

 

The materials coming from the main warehouses and the materials sent directly to the kitchen after receiving are placed in the kitchen armpit storages. When the kitchen requests material from the warehouse, it fills out the request slip and this receipt is signed by the kitchen manager and the material is out of the warehouse.

 

Although it varies according to the size of the hotel businesses, the preparation and cooking department usually has warehouses allocated for its own use (Aktaş and Özdemir, 2005, p.65). Storage areas are planned smaller in smaller hotels and independent catering establishments.

 

Storage areas differ according to the variety of materials. It is possible to sort the warehouse types as follows;

 

 dry store,

 daily warehouses,

 Cold stores (for meats at - degrees / for eggs, vegetables and fruits at + degrees),

 Liquor stores (-grade white wine, champagne, raki/+ red wine, soft drinks)

 

When the temperatures suitable for the type of food materials are provided by storage, decay and deterioration will be prevented and the quality of the materials will be preserved, and it will be possible to prevent theft by keeping records of the amount of food (Aktaş and Özdemir, 2005, p. 200). It is necessary to carry out controls in order to prevent losses that occur due to various reasons in storage areas, theft and overstocking.

 

Has Chef Ahmet Özdemir Note:

In this study, I have examined with appreciation and accepted as a source, Ms. The academic study titled "Kitchen Services Management" edited by Dr. Lecturer Sibel Önçel was used.