There are many new technology which
have been adopted by the hospitality industry to improve or change existing
control systems. In most instances, basic control processes have not been
altered. Instead, technology has enhanced the accuracy, depth, and
effectiveness of these processes, while reducing the labor involved.
Spoilage and Pilferage:
Adequate checks in the receiving portion of the food service cycle can help reduce loss due to spoilage and pilferage. If frequent and excessive spoilage is reported, those responsible for the receiving process should evaluate product quality when it is delivered by the vendor; if substandard foods are arriving, receiving personnel should be empowered to refuse shipments or accept partial shipments. In addition, storage equipment should be checked regularly for proper maintenance and temperature control.
Read More: Loss Prevention in F&B Department
Spoilage and Pilferage:
Adequate checks in the receiving portion of the food service cycle can help reduce loss due to spoilage and pilferage. If frequent and excessive spoilage is reported, those responsible for the receiving process should evaluate product quality when it is delivered by the vendor; if substandard foods are arriving, receiving personnel should be empowered to refuse shipments or accept partial shipments. In addition, storage equipment should be checked regularly for proper maintenance and temperature control.
Read More: Loss Prevention in F&B Department
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