Saturday, January 5, 2013

Tips for loss prevention in F&B department

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

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