STORE MANAGEMENT

STORE DIVISION:1. An owner of the hotel has to store commodities for several days for several
reasons.
2. If the prices are low, it may necessitate buying more than the normal.
3. requirement. If the chances of shortages are more than the hotel might buy more
commodities to tied up with the shortages occur.
4. Storing of all the items is a basic responsibility of store-keeper & the person must
be aware about the nature of material to be stored.
5. In a good class of hotels there are approx more than 700 commodities which
require storage.
6. The size and a type of store facility vary from hotel to hotel according to their
size, nature & the business traffic low, type &clientele &volume of business.
7. A good amount of fund is always tied up with the store for smooth operation of
the hotel.

NECESSITY OF STORE
1. Successfully & smooth operation.
2. A store-keeper can have double the amount of salary by controlling spilliage ,
theft and breakages.
3. To keep a talk on serving and issuing control , a keeper should be extra careful.
4. A keeper should maintain records of shortages and spillages.
5. Store-keeper should maintain reasonable par stock as per the business volume
and the popularity of menu items.
6. Psychological impact on various user departments related by store man or storekeeper.

DEFINITION OF FOOD STORE

It is clean ,well ventilated , easy to operate and efficient place used by catering
establishment according to its catering policy. A well controlled store room and cellar
provides a daily check on all the issue and cause and helps to lower cost of the raw
material by controlling pilferage , wastage and reducing possibilities of theft by the user
department.

TYPES OF STORE
Perishable store: store used to store perishable meat , fish ,dairy products, veg and
fruits.
Frozen store: used to store frozen foods which must be placed immediately in deep
freezer.
Dry store/non perishable item store : used to storing pulses, grains , sugar, flour, jams
,pickles, canned bottles, food,etc..
Cellar store : used to store beverages alcoholic and non alcoholic.

Other stores
Linen store : storing linen.
Stationary store : for stationary items used by different departments.
Maintenance store :
Store grease , oil , etc..
F&b store : to store crockery, cutlery , chinaware, bonechina,etc.

LAYOUT OF A GOD FOOD STORE

Size

Size & shape of store room vary from establishment to establishment depends on their
individual requirement , availability of supply, volume of business & inventory turnover.
The inventory turnover of 3-4 times in a month & the formula to calculate.

Rate of sock turnover

cost to food consume

Avg. value of stock at the cost-price

AVERAGE SPACE REQUIRE FOR DRY STORAGE AREA

Storing dry food is the best way to cutdown your food cost & also to keep a back-up at
the time of shortages.
Beyond the essential the need for storing the food & duration of storage &main
consideration for the space calculation.
The most important point that determines the space requirement for the storage facility
is the no of meal serve / day in the restaurant or no of employee being served at
particular facility.

F & B outlets;
Storage area required for dry storage;
Meals /day or 100-200
covers /day
Sq.ft
area 120-200
reqired

200-350

350-500

500-1000

200-250

250-400

300-650

1200

1500

The employee feeding/staff cafeterias;

Covers/day

400

800

Area required

350-450

550-650

700-850

950-1050

Diffenrce in above both in area required is because quantity of ingredients required is

more in latter one.

Location
Location of the store should ideally be near to receiving area where the goods delivered
by the supplier and should be near to the elevators or easy accessed for any person
from any department to receive the commodities.
Store should always face towards north so that low temperature is maintained as far as
possible and away from sunshine.

STRUCTURAL FEATURES, CLEANLINESS & PROVIDING SHELVES:

Following points to be considered while designing the layout of store:1. Store should be airy and free- from moisture.
2. The maintenance of the standards of hygiene is required by checking the cracks
on walls & ceiling areas.
3. Floors should be tough enough to hold the heavy traffic & easy to clean & wash.
4. Sufficiently lightning both natural & artificial in all the areas. Recommended level
= 30ft candle.
5. Stores should have a separate issuing counter or control cabin.
6. Ceiling should not be less than 12ft from the floor.
7. The height of the issuing counter should not be less than 30 from the floor level
& length should not be less than 36.

8. Recommended height of the shelves is 8 from floor level and between two
shelves 50 to 90 cms.
9. The racks should not be less than 3 away from the wall & same applies between
two racks.
10. The gangway between the racks should be 36in.
11. Perishable foods should be stored where maximum circulation of air is permitted
in refrigerated area.
12. For non-perishable foods, the steel racks should be provided.