Food Storage Control in Hospitality Industry

Food items are kept in various types of storage- dry stores, vegetables stores, dairy stores, and meat boxes and ______.

On receipt, the food direct items are usually transferred direct to the ______.

The utilization of these items is under the direct supervision of the ______ chef.

The dry store items are received and transferred to the ______.

All perishable items must be sent straight to the ______, where they could be stored in either refrigerators or cold rooms depending on the item.

The food store room clerk is responsible to store the groceries and canned goods in the main ______

Perishables should be stored in ______ units

To prevent spoilage, it is important to pay attention to slow moving ______

The storeroom helper is allowed to sign in or out for ______

The food store room clerk is responsible to maintain records in the goods receiving ______