Purchasing And Storage Department Commerce Essay

purchasing And Storage Department Commerce EssayPurchasingrefers to a business or organization attempting to acquiring goods or services to accomplish the goals of its enterprise. Though thither atomic number 18 several organizations that attempt to set standards in the purchasing process, processes empennage vary bullyly in the midst oforganizations. Typic completelyy the word purchasing is non apply interchangeably with the word procurement, since procurement typic comelyy includesExpediting, supplier Quality, and Traffic and Logistics (TL) in addition to Purchasing.What is storing?Basically, storing is when staying in a hotel during vacation, its likely youll harbour roughly valuable items and documents on hand like jewelry or passports. Its pregnant to clear a safe place to keep these items when staying overnight at a hotel, and understanding the varied types of storage options different hotels are likely to carry testament help you decide how to store your valua bles.In Restaurant sector, storing refers to preserving and keeping source of food and beverages in company to use them when ask.PURCHASINGSimplifying barter forWhile technology is enabling all incisions related to procure to appear on a common platform, there are a few issues where technology fails to prolong any solution, thereby calling the need forhumanintervention with sound judgment.While operating a hotel is supposed to be a difficult task, managing the entire procurement process (for such a unit) is until now more so. The purchase section handles the task of procurement yet all segmentsplaya life-or-death mathematical function in it. That said technology en originals that inter- divisional activities takes place flawlessly. Although purchase has now become dependent on technology for managing inventories and order status, it was originally a manual job. From selection of harvests to deciding on a vendor, this department rests on the human ability of judgment. Ho wever technology is now making the processes related to other departments easier by streamlining all activities.Bulk buyingPurchase is about procuring products in large quantities for the stores catering to various department needs. In this, various operational tools b unloosenge the relationshipbetween the purchase department and stores, fulfilling the requisites of all departments.If we keep up back to earlier times, the process of procuring was d adept manually where storekeepers would spend time attaining suppliers and then placing the orders after checking and re-checking the inventories dictated by various departments for duplication of orders and so on. There existed a Bin card establishment that took investment company manually and preparing all the relevant reports through various stock registers, etc. Das adds, Today, technology is help us to indent, maintain, analyze and suppress the total stemma with greater ease and accuracy. The systems are smart as well as use r-friendly to provide you the alerts and prior intimation about the PAR stock and final result date, etc.Simplifying purchase orderTechnology might be one crucial aspect that is critical for procurement today but the genesis of the software systems used for it have been a perfect echo of the tasks earlier through with(p) manually i.e. the purchase order. Das simplifies this and says, There are a lot of different aspects which are unploughed in mind while preparing a purchase order and its frequency. The preparation of the purchase order is proportionately related to the consumption pattern and its requirement.Technology still has some drawbacks in the last making process. It helps in collating information but that doesnt help in making the final decision. Kailash Bahuguna, purchase double-decker at The Metropolitan Hotel New Delhi, is of the opinion that technology has not invaded this area of operation totally a lot of tasks are human-driven and would remain so in future as well. The important job of this department would al agencys remain the negotiation that we do with vendors, reviewing of con xt for purchasing, etc. Technology can only assist, he adds.While the preference for vendors could be gauged with data like withstanding capacity, rate comparison, stipulated economy time and extended quote facility, the final decision is made after identifying the suppliers reputation and relationship the hotel shares with it, which are subjective issues and purchase citizens commission makes a final decision. Das says, Frequent market surveys are conducted by the standing purchase committee to assess the current prevailing rate and subsequently used for fruitful negotiations.Technology runs parallel to all tasks to enable swift decisions thereby assisting the entire process. Vendor and inventory management play an important role in preparing the purchase order by various departments (in terms of substitute and unused vendors depending on the product dem and and urgency), which is notified to purchase for requisition. Das says, In hotels, the purchase officer is in close coordination with other department heads for timely procurement, maximum utilization of materials, seasonal variance in material procurement, and combating the non-availability of materials in unprecedented conditions.Challenges to shoot downThe challenges vary from hotel to hotel. The structure though remains the same one needs to take various factors into rumination like geographic location, size of the hotel, operation period, etc. During the initial days of operations of a new decorousty, the challenges are distinctively unique identifying the possible consumption and requirement needs meticulous calculation as there are no past records to look at.A property that is in operation for some years should try and bring all departments (with reference to purchase) on a single platform for subdued information be given. Bahuguna says it enables a sound elbow roo m to justify codification and stacking methods helping in the inventory management.STORING some(prenominal) type of foodservice facility begins its food preparation process at thebackdoor, by receiving and storing the raw materials. Food, beverages, and supplies must all be accounted for and properly stored until theyre needed. There are two basic types of storage dry and refrigerated. prohibitionist storage is for canned goods, paper products, and anything else that doesnt need to be kept cold. Refrigerated storage is for items that must be kept chilled or frozen until used.In this article, youll learn more about them both and about the types of equipment needed to outfit your receiving and storage areas for efficiency, gum elastic, and conservation of space. The list includesScalesPalletsCartsShelvesWell in like manner explain how refrigeration systems work in refrigerators, coolers, freezers, ice makers, and specialty systems like beer kegs and soft-serve machines, and discuss how to select them for your operation.RECEIVING AND DRY STORAGEYoud be amazed at how many deliveries arrive at the back door or loading dockage of the average eating place in a week. And they all have one thing in common They must all be checked for accuracy by someone on your staff. Many owners and chefs go a misuse further, personally inspecting the quality of fresh items such as produce and seafood and rejecting on the spot those that do not meet their standards or expectations.Having a well-organized receiving area, setting certain hours for deliveries, and designating employees who are responsible for accepting and storing incoming stock pass on save you time and money. Illustration 10-1 turn outs some of the smartest outdoor dock area features.Merchandise goes from the dock area into the receiving area, shown in Illustration 10-2. The well-equipped receiving area will contain these basic itemsScalesPalletsCarts and trucksShelvesMEASURES TO BE TAKEN attending OFStorerooms should be well ventilated, free of dampness and free of pests and bugs.Bulk products such as sugar and flour, can be emptied into tightly covered, properly labeled approved containers to restrain outside befoulment. Storage containers must have openings large enough to allow easy cleanup position between uses.Food cannot be stored in footlocker rooms, rest rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to grab potential drips, under leaking water lines (including leaking automatic fire sprinkler heads) under Lines on which water has condensed, or under open stairwells.Products must be stored on shelves or platforms 6 inches from the floor to en sure enough adequate cleaning of the storeroom floor.REFRIGERATIONAll food must be labeled and dated. Arrange containers apart from one another in a refrigerator to ensure proper cooling. This allows air to circulate around containers. covert all food while in storage. Covering keeps food from drying out and minimizes the possibility of contamination.In come in coolers, store all food on shelves. The food should be kept at least 6 inches off of the floor. The floor needs to be swept and mopped.Store poultry and meats on the bottom shelves to prevent meat from leaking onto other foods. practice foods on a first in, first out basis (FIFO). Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility must be marked with the date of preparation. It must be discarded if not sold or served within ten calendar days.RECEIVING PROCEDURES IN THE RESTAURANTReceiving food and supplies from your vendors requires more than simply taking boxes off a delivery truck. Restaurant owners and managers should have procedures in place for any employee who handles deliveries. Consider these suggestions for ways to manage deliveries and other receiving procedures in your restaurant.VERIFICATIONWhenever a restaurant receives an order, the man ager or responsible employee should check in the order, or insist that the decline amount of products were authentic as well as checking the quality of the incoming product.Follow these stepVerify the quantityBe sure that every product you ordered is accounted for in the delivery. An easy way to do this is to compare your order guide to your banknote and manually check off all items as you look through the delivery. Be sure that product weights and counts are correct.Ensure qualityBe sure the items are of good quality. All refrigerated or frozen items should arrive at the proper temperature, and products should show no signs or damage. However, for one reason or another, food products may arrive unusable. When product is received in poor condition, such as moldy or rotten, the manager should refuse the order if possible, and contact the vendor immediately to schedule another delivery.Check the hailMake sure the total follow on the invoice is correct. The money you spend on fo od orders and other supplies usually makes up a large part of your restaurant expenses, and recording the appropriate amount in your financial records is very important to your overall profits and losses.KEEP TRACK OF ALL PURCHASES extending track of all purchase invoices will help you stay organized and aware of your spending. When you receive your order, record the total cost the order invoice on your restaurant profit and loss statement (PL). You can easily log this data in most accounting software, or in a PL spreadsheet on the backoffice computer. This will also help you calculate your inventory and usage, since you add the newly purchased goods to those you have on hand to determine your total available inventory.Date and Store SuppliesOnce you have checked your food for quality and recorded the cost and inventory amount in your records, you are ready to put away your food and supplies. This should be done immediately to ensure that food remains at safe temperatures and to kee p an organized kitchen. For perishable foods, this involves dating and appropriately storing the products on yourrestaurant storage and shelving units.How to Keep Your Customers healthyThere are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria grow very easily if given the chance.The local anesthetic Health Department will send out inspectors to make sure that the chefs and servers are following the proper guidelines. Inspectors will issue fines for minor violations and can shut you down for major violations.Working with Inspectors from The Local Health DepartmentThe Heath Department will work with you to establish the correct systems and practices. The inspectors are often feared and fear (as they usually show up unannounced at the worst possible time), but most of the regulations have important ramifications for keeping food clean and safe.A system calledHACCP Hazard Analysis Critical guard Pointconsists of seven important move to ensure food safety. This system was actually first intentional to maintain food safety for NASA astronauts so you know this stuff works The three main elements of the system arefood microbiology,quality controlandrisk assessment.The 7 steps of HACCP are as follows tax hazards and potential risks.Identify critical control points including cross contamination, cooking, cooling, hygiene. strike out up procedures to make sure safety is maintained at all critical control points.Monitor critical control points and use the correct signs, tools, and training materials to ensure this.Take corrective actions as soon as a critical control point is in jeopardy or when any violations are pointed out by the Health Department.Set up a record-keeping system to log all of your flowcharts and temperature checksKeep up with the system to make sure it is working.Each food item served in your restaurant will need its own flow chart, which looks at every step of the foods journey from being received into the restaurant from a purveyor to being served to a customer. The steps in between include storage, preparation, holding/display, service, cooling, storage of leftovers and reheating techniques. TheExecutive Chefwill be responsible for these flow charts.Avoiding Food ContaminationThere are many safety procedures to follow when preparing food in your restaurant. i of the most important is to thaw frozen foods properly. You can cook food from its frozen state or by refrigerating it at under 38 degrees F. You may also thaw under track water at a temperature of 70 degrees F. or below for up to two hours. A micro-cook is another acceptable way to thaw foods, but only if the entire cooking period will be in the microwave or the food will be finished (immediately after microwaving) by another cooking method.Food items such as meats and poultry must be cooked to the correct inner(a) temperatures. Thermometers are the best way to ensure accuracy of these temps.Avoid Cross ContaminationCross contamination is all too common in kitchens today. Be sure to clean and sanitize any equipment used to prepare food between uses and be particularly vigilant when handling a potentially injurious food such as raw poultry,beef or fish.There is a insecurity zone of temperature, 40 degrees F. 140 degrees F., within which food bacteria multiply rapidly and can thrive. The temperature of food should be kept out of this zone as much as possible. The limit for time spent in the danger zone including all aspects of storage, preparation and service is 4 hours.Food StorageStorage is another way to protect your food from becoming contaminated or spoiled. There are rules for this area as well. Use the first in, first out (FIFO in accounting) rule meaning that foods should be used in the order they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Date goods and place the new behind the o ld on your storage shelves.Keep all foods wrapped and clean. Each item in your walk-in refrigerator, freezer and your dry storage should be in a sealed labeled container or package with the contents and date received. Do not take a chance on questionable foods When in doubt, throw it out is a great rule to live when it comes to food safety. Go through your refrigerator unit regularly and get rid of spoiled foods.The refrigerator temperature must be below 38 degrees F. Items stored include meats, seafood, vegetables and dairy products. Keep a working thermometer in the unit at all times so you will know at a glance if there is a problem. You do not want to lose your entire inventory Freezers should keep foods at below 0 degrees F. Most foods will not maintain their quality in a freezer so it should be used only as needed. Use fresh products whenever possible.Items in dry storage should be kept between 50 70 degrees F with a relational humidity of 50 60%.