hotel management

Chapter 31 Hotel material procurement and supply management Hotel operation management (2)
Different food raw materials have different refrigeration temperature requirements and different humidity requirements. Therefore, it is ideal to refrigerate various raw materials separately.Large hotels often have more than a dozen refrigeration equipment with different temperatures to refrigerate different raw materials.As mentioned earlier, the main function of cold storage is to inhibit the growth of bacteria, which multiply at an astonishing rate.Although bacterial reproduction is limited by environmental factors such as temperature, humidity, and nutrition, it must be known that the temperature range of 10-49°C is the most suitable for bacterial reproduction, which is called the "dangerous zone" in catering services.Therefore, the temperature of all refrigeration equipment must be controlled below 10°C.

26冷藏食物大致可以分成三类，各有不同的温度、湿度要求：新鲜肉、禽类要求冷藏温度在0~2℃之间、相对湿度在75%~85%之间；水果和蔬菜要求2~7℃、相对湿度85%~95%；乳制品类食物原料应贮放在3~8℃、相对湿度在75%~85%的环境中。厨房操作时，一般冷藏用的冷藏温度应保持在1~4℃的范围，相对湿度75%~85%之间；鲜鱼冷藏要求较低的温度，一般应在—1℃，而且还不能久藏。

General rules for refrigeration of food ingredients.

(1) Carefully check every food raw material before refrigerating. Deteriorated or dirty raw materials cannot be refrigerated.

(2) Raw materials that need to be refrigerated should be refrigerated as soon as possible to minimize delays.

(3) The bottom of the refrigeration equipment and the places close to the cooling pipes generally have the lowest temperature. These places are used to refrigerate perishable food materials such as dairy products, meat, poultry, and aquatic products.

(4) Raw materials that are easily spoiled are used for storage in refrigeration equipment. Therefore, some tropical fruits such as bananas, pineapples, papayas, and some vegetables and tuber fruits such as tomatoes, potatoes, onions, pumpkins, eggplants, etc. do not need to be refrigerated. The storage temperature can be between 16~20℃.

(5) The original packaging of raw materials such as fish, meat and poultry should be removed during refrigeration, because the original packaging is often stained with sludge and pathogenic bacteria.However, those processed foods such as butter, cheese, etc. should be refrigerated together with the original packaging to avoid shrinkage and discoloration of the food.

(6) Food that has been processed and leftover food should be sealed and refrigerated to avoid shrinkage and the smell of other foods, and to prevent the mixing of water droplets or sundries.

(7) Foods with strong and special odors should be refrigerated in airtight containers to avoid affecting other foods.

(8) To refrigerate warm cooked food, containers with a shallow bottom and a large area should be used, and barrel-shaped containers with a small deep bottom and a small mouth should be avoided to make them dissipate heat quickly. Generally, they should be cooled first and then refrigerated.

(9) Pay attention to the sanitation of refrigerators and refrigerators, clean the equipment regularly, and formulate regulations.

([-]) Frozen storage of food raw materials
Hotels and catering companies have begun to use more and more frozen food raw materials, including various frozen meat, poultry, aquatic seafood, vegetables and other raw materials, as well as processed finished and semi-finished foods, so the role of frozen storage of food raw materials is prominent.

It is impossible for any food raw material to be stored indefinitely, and its nutrient content, aroma, texture, and color will fade with the passage of time.The key to refrigerated storage is, of course, temperature.Although food is technically frozen in an environment of 0°C, the chemical changes inside the food and the reproduction and growth of microorganisms can continue to occur even in an environment of more than ten degrees below zero.

The faster the raw material is frozen, the better, because under quick freezing, the ice crystals inside the food are fine and the structure is not easily damaged.In fact, the freezing of food should be carried out in three steps: (1) refrigeration and cooling; (2) quick freezing; (3) frozen storage.If food quick-freezing and frozen storage are carried out in the same equipment, it will inevitably not cause changes in temperature difference and affect the quality of the original stored food.Therefore, all qualified enterprises must install quick-freezing equipment, and the temperature should generally be below -30°C.

In order to maintain the fresh quality of frozen food raw materials and extend the effective storage period as far as possible, the following basic rules should be paid attention to in frozen storage.

(1) Check the acceptance of incoming goods, adhere to the principle that frozen food must be in a frozen state during acceptance, and avoid sending frozen raw materials that have been thawed into the cold storage.

(2) The temperature of frozen raw materials should be kept below -18°C. The lower the temperature, the smaller the temperature difference, the better the food storage period and food quality can be guaranteed.

(3) Food raw materials for frozen storage, especially meat, should be packed with anti-volatile materials to avoid frostbite caused by excessive loss of moisture in the raw materials, which will change the quality and color. Therefore, the relative humidity in the cold storage should be higher than that in cold storage. The room is slightly higher.

(4) Frozen food after thawing, especially meat, fish, and poultry raw materials, should be cooked as soon as possible, otherwise, due to the temperature rise, it is easy to cause bacteria to multiply and grow.

(5) Once the frozen food is thawed, it should not be frozen for storage again, otherwise, the revived microorganisms in the food will cause food spoilage, and quick freezing again will destroy the food tissue structure, affecting the appearance, nutritional content and food aroma.

(6) Some frozen foods, mainly vegetables, can be cooked directly, there is no need to thaw them first, and it is beneficial to maintain their color and shape.Large pieces of meat must be thawed first, and generally should be placed in a refrigerator. Do not thaw at room temperature, so as not to cause bacteria and microorganisms to multiply rapidly.If the time is urgent, the meat should be packed in a clean plastic bag, sealed and placed in a tap water pool and rinsed with cold water to help thaw.

(7) Raw materials should not be stacked on the ground or close to the wall, so as not to hinder the cold air circulation in the warehouse and affect the storage quality.

(8) Adhere to the principle of first-in first-out, all raw materials must be marked with the storage date and price, and the stored food raw materials should be moved frequently to avoid deterioration and loss caused by some raw materials that have been stored for a long time.

The third (section) dispatch and processing
[-]. Delivery

To distribute and manage food raw materials, one is to ensure the timely and sufficient supply of kitchen materials; the other is to control the quantity of kitchen materials; the third is to correctly record the cost of kitchen materials.

As mentioned above, the purchase of raw materials is divided into direct purchase and warehouse purchase. This is a very necessary difference in calculating food costs. Direct purchase means that after the raw materials are checked and accepted, they are not stored in the warehouse, but are directly distributed to the kitchen for consumption on the day, and their value is recorded according to the purchase price. When calculating the food cost of the day, the food cost administrator only needs to copy the data from the direct purchase column of the purchase day report.Of course, every direct purchase is not so simple. For example, after some raw materials are checked and accepted, some of them are directly sent to the kitchen for consumption, so they will be regarded as direct purchases, while the other part must be sent to the warehouse for storage, so they have to be registered separately as warehouse purchases ;Sometimes, a batch can not be used up on the same day and directly purchased, and the remaining part will be consumed in the next few days, but its cost is recorded in the food cost of the day of purchase, which will unrealistically increase the food cost rate of the day.However, in order to simplify the procedures, the direct purchase is checked and accepted, and after the proper registration is made on the purchase daily report, it is directly sent to the kitchen, and no further records are made by the warehouse.

More complicated is the warehouse purchase.Warehouse purchase means that after the purchase is checked and accepted, it is sent to the warehouse for storage for standby, and its value is recorded as a raw material reserve. It cannot be transferred to the food cost until the raw material is delivered from the warehouse and consumed in the kitchen.Therefore, there must be correct records for the distribution of the first warehouse purchase, in order to correctly calculate the food cost every day.

It can be seen that the daily food cost of the hotel is mainly composed of two parts: one is the cost of direct purchase in the daily purchase report of the day; the other is the cost of warehouse purchase issued by the warehouse on the day of delivery.

The following are general rules for raw material distribution.

1. Scheduled delivery
In order to enable the warehouse keeper to have enough time to organize the warehouse and check the situation of various raw materials, so as not to be busy all day distributing raw materials and delaying other work, the hotel should stipulate the time for picking materials.The warehouse should not be open 24 hours a day, let alone picking at any time.At the same time, if possible, it should be stipulated that the picking department should send the picking list one day in advance, and the picking personnel should not be allowed to wait for the picking.In this way, the custodian has sufficient time to prepare the raw materials to prevent mistakes, and it also prompts the kitchen to make a careful plan for the use of materials.

2. Raw material requisition and use system
In order to record the quantity and value of raw materials distributed each time, and to calculate the cost of food correctly, the distribution of raw materials in the warehouse must adhere to the principle of distribution based on the requisition list (receipt list).The picker in the kitchen fills out the pick-up form, which is approved and signed by the head chef, and then sent to the warehouse for pick-up.The custodian shall sign the receipt after issuing the receipt.The receipt of raw materials must be in triplicate. One copy should be returned to the receiving department along with the raw materials, one copy should be transferred from the warehouse to the finance department, and the other should be kept as a warehouse.

3. Record correctly and truthfully
Hotel kitchens often need to prepare food that will be needed several days in advance.For example, food for a large banquet often takes days or even a week to prepare.Therefore, if the raw material is not used on the day of receipt and is used on a certain day later, the consumption date of the nuclear raw material must be indicated on the raw material requisition form so that the value of the raw material can be included in the food cost on the day of use.

4. Correct pricing
After the raw materials are released, the custodian must price the raw material receipts one by one.After the calculation is completed, send all the receipts to the food cost accountant, and the food cost of the day can be calculated.

5. Handling of internal raw material allocation and circulation

Large hotels often have multiple restaurants and bars, and therefore usually have multiple kitchens.There is unavoidable transfer and transfer of food raw materials between restaurants, between bars, and between restaurants and bar counters. In order to achieve the proper accuracy of their respective cost accounting, the internal transfer of raw materials in the hotel should insist on using transfer sheets to record All transfers.There are four copies of the transfer form. Except that the raw material transfer department and the transfer department each need to keep one copy, one copy should be handed over to the finance department in time, and the other should be recorded by the warehouse, so that the business results of each department can be correctly reflected.

Two, processing

The rough processing, cutting and matching of food raw materials, as well as the cooking and loading process also affect the food cost of the hotel to a large extent. If these links (links) are not controlled, raw materials will often be wasted and the cost will increase.Therefore, in the stage of processing and cooking food raw materials, hotels must pay attention to the following aspects.

1. Cut and cook test
For meat, poultry, aquatic products and other main raw materials, the hotel should conduct cutting and cooking tests frequently, master the various output rates of raw materials, and formulate the permissible range of cutting and cooking losses of various raw materials to check processing, cutting Improve the performance of matching work, prevent and reduce the waste of raw materials in the process of rough machining and cutting and matching.

2. Kitchen production plan
According to the business volume forecast, the head chef should formulate the production plan of dishes for each meal of each day, determine the production quantity and the number of servings of various dishes, and determine the quantity of raw materials that need to be used accordingly.The production plan should be made several days in advance and adjusted according to changes in the situation in order to be accurate.

3. Adhere to the standard feeding amount

One of the keys to sticking to the standard feeding amount to control food cost.In the process of cutting and matching the raw materials of the dishes, the use of scales and measuring tools must be adhered to, and the cutting and matching should be carried out according to the amount of ingredients specified in the relevant standard recipes.The restaurant should formulate and post the main ingredients and ingredient dosage regulations for various dishes, so that employees can follow them, especially when different ingredients are used for the same dish, so as to avoid mistakes.

4. Control dish portion
Many food dishes in the hotel are produced in batches, so when the finished products are packed, they must be packed according to the specified portion, that is, the number of cooking portions specified in the standard recipe. The cost of each dish will vary depending on the number of servings. Insufficient and increase, affecting income.

(End of this chapter)