Only answer one question below

1. What procedures do you need to put into practice in the storage room to reduce the risk of loss, pilferage and waste?
2. What is meant by the term meat tags or digital tags?
3. What is a common practice to follow when issuing products and services from the storage room regardless of the size and type of food service organization?

Managing a foodservice inventory for either a bakery or restaurant is a daunting task at best given the number of different inventory items required in the production process and the frequency of inventory counts required annually. For a number of reasons, technology can assist with the process of tracking inventory items, calculating perpetual and periodic inventory costs, and tracking waste and spoilage. Today most large-scale operations depend on bar code reader systems to tract products through the procurement plan process. Bar code labels are vertical lines of varying thickness separated by blank spaces. The lines on the bar code label provide the bar code reader device unique identification code for each product. The identification code provides information about the product and its usage. The bar code system when used in the physical inventory count of a hospitality operation often consists of scanning each product in the storeroom with a portable bar code reader. This eliminates extensive labour in manually counting, recording, and calculating inventory costs with the added challenge of human error. Instead, the bar code reader quickly gathers and downloads the data to the computer for instantaneous analysis. The portable bar code reader is also capable of automated counting involved "in-process" inventory such as issued alcohol to the bar or production areas. The bar code reader can eliminate the estimation, by sight, the amount of liquids such as alcohol to the nearest tenth. I References 1. BC Cook Articulation Committee. (2015). Human Resources in the Food Service and Hospitality Industry. Victoria, B.C.: 2. Principles of Management OpenStax @2019 Rice University. Textbook content produced by OpenStax is licensed under a Creative Commons. Attribution 4.0 International License (CC BY 4.0). 3. Wayne Gisslen: Professional Baking: 8th Canadian Edition John Wiley & Sonsi INC., 2017. recommended Coming up with new and creative ways to use leftovers or spoiled food, from zucchini tops to using sour milk instead of throwing it out, is a trend that is drawing us back to a different age of cooking where every part of the animal or vegetable incorporated into the meal. Recently, restaurants have even triumphed and heralded the act of using all parts of the animal, calling the movement "Nose to Tail" dining an ethical and thoughtful way to use every part of the animal. The sad truth of the matter is that whether it's on a restaurant plate or in processing facilities, food is being wasted and thrown out. After harvesting, many vegetables and meats go through certain processes to make them more \"presentable\" for consumption an example of this is a cucumber \"butt,\" which is just a stem end. The \"butt\" is removed in a processing plant and discarded. So much of the waste produced is in an effort to create a betterlooking or aesthetically pleasing item when truly the taste of the fruit or vegetable should what matters. With climate changes and resources showing signs of dwindling, previously distasteful or discarded ingredients are getting their opportunity to shine. Even Michelin-rated restaurants are hopping on board with the trend, as seen with Dan Barber, James Beard Award winner and chef of New York Michelin-star restaurant, Blue Hill. Here he is speaking on the garbage-to-plate dining movement, and what it means for the restaurant industry: The design of storage spaces often takes a back seat in planning next to the design of dining rooms, lounges, front offices, and other public spaces in the organization. According to the National Restaurant Association (NRA), seventy-five percent of inventory missing in restaurants is from employee theft. What is Inventory Management? The goal of inventory management is to maintain appropriate stock levels for the foodservice operations' needs, minimizing wasted inventory, working capital tied up in stock, and lost income through stocks dropping too low resulting in challenges in production and meeting customers' expectations. Inventory management is one of the purcurement strategies to manage costs and minimize waste. In previous modules, we learned about JIT (just in time) inventory strategies. A key strategy employed in the inventory management process, with the goal to fulll production needs in a timely manner without stoppage to production or service interruptions. Successfully implementing a just-in-time inventory management strategy requires reliable suppliers and third- party logistics partners. Without them, a business could fail to meet customer demand, which is always a recipe for disaster. The just-in-time inventory offers businesses lower inventory carrying costs, underutilized inventory and improved cash flow. Modern food service operations rely on cloud-based inventory control systems. A computerized solution that brings all aspects of inventory management into one cohesive system which features one-time data entry. Its purpose is to help control perishable stock in order to hold the least amount of inventory in stores and ultimately improve cash flow and decrease the amount of working capital tied up in inventory. What is Inventory Control? The definition of inventory control, also known as stock control, refers to the process of managing the food service operations' inventory levels. The inventory control process involves managing items through the procurement cycle from the moment they are ordered; throughout their storage, movement and usage; to their final destination or disposal. Many systems, processes, and technologies have been developed over the years to help companies streamline the supply chain processes involved in inventory control systems. LrninAivi-Invnr rMn mn To prevent waste, spoilage, and possible theft the foodservice manager needs to put best practices into place. The following practices ensure control of the inventory process: a When receiving a delivery the purchase order should be used to check the supplier's delivery of products. By comparing the supplier's delivery to the organization's purchase order the foodservice manager can ensure they are receiving only what they have ordered. If there are discrepancies in the supplier's delivery, the supplier invoice in comparison with the purchase order the delivery person needs to identify the discrepancy and sign off on the changes on the supplier invoice. The food service manager needs to follow up with the supplier regarding the discrepancies. - The procurement plan needs to ensure the separation of duties in buying, receiving, storing, and payment functions. A separate person pays the supplier invoices, but this is not always the same practice with other operating activities. Never should the same individual be tasked with the responsibility to both orders the product and receives it. This encourages collusion and doesn't make the best use of a purchaser's time in receiving deliveries. - To prevent inventory theft, operators should restrict access to all storage areas and receiving facilities. Limit access to authorized employees only. The storeroom should remain locked at all times. The most common type of "inventory shrinkage" is pilferage by employees. Restrict access to only authorized employees can help reduce the opportunity of others pilfering. Consistent and adequate management supervision also can assist in discouraging opportunity for pilferage. - Consistent monthly or bi-monthly inventory keeping by a physical inventory taking process helps the foodservice manager maintain accurate records of inventory and alerts them to differences or patterns of waste, spoilage, or theft. Physical Inventory Taking Process to Achieve Cost of Goods Sold rchases = The objective of inventory storage is to protect the inventory from waste, spoilage, and theft. Through exerting control the foodservice manager can ensure the organization's assets are protected. The duties and activities of purchasers, receivers, and storeroom managers and employees must be monitored to ensure best practices are in place to safeguard the inventory. The storage is to be maintained in a clean and organized manner at all times. It is critical a system either manual or computerized is in place that ensures the food service manager knows the exact quantities on hand at all times to prevent spoilage, waste, or worst theft. To achieve control the foodservice manager must train all foodservice and storeroom employees the standards for receiving, storing, and insuring products from the inventory storage. The best way to ensure this is through a training manual of policies and procedures as they relate to the procurement plan. The manual will serve as a blueprint of the procurement plan and specifically address all areas of training and execution. - The storerooms should have the following safeguards in place: c There should be adequate space to store products on shelving units off the floor and away from the wall in clear sight. 0 The location should be a reasonable distance from the receiving area 0 Temperature and humidity should be monitored to maintain products safely and avoid spoilage - Products should be stored safely and securely with a locking mechanism on the entrance of the storage room and camera surveillance if possible. 0 Products are to be rotated in accordance with FIFO (first in, first out). 0 Products should be organized in an orderly fashion so inventory taking is as efficient as possible The North American hospitality industry has witnessed a significant shift in consumer behaviour and value. Authenticity, transparency, and optics now play a critical role in developing an ongoing relationship with guests; whether that's in a restaurant's brick and mortar space, on their digital and social media platforms, through their print menus, or even during guest interactions. According to, 'Foodservice Facts 2019' millennials are Canada's biggest spenders in the restaurant demographic. For example, consumers under 30 years old spend 44% of their food dollars on food and alcohol from restaurants compared to 27% for those 65 and older. Winning with this persuasive segment is something that every hospitality-based business needs to consider to maximize volume and profit, and ultimately thrive in this highly competitive industry. When deciding where to dine, the majority of millennial consumers value spending with companies that have clearly defined policies in place. > Reference > Track Waste > Rotate Inventory Stock > Rethink Trim and Waste from Production > Reduce Plate Size and Presentation > Think Local - Sustainable and Farm to Table Initiatives > Reach Out to Charitable Organizations Reuse Source: Using Every Part: Can the Garbage-to-Plate Movement Help Reduce Food Waste https://blog. restaurantscanada.org/index.php/2017/02/28/using-every-part-can-the-garbage-to-plate- movement-help-reduce-food-waste/ C