Hospitality
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Receiving and Storing - The Catering Cycle
Commodities used in catering are different to commodities used in most other industries because most are perishable. Consequently, the handling and storage of commodities should be strictly controlled and monitored.
To control commodities, there is a continuous process called the catering cycle.
Receiving: The formal receipt and acceptance of commodities. Receiving involves the checking for quality and quantity and the completion of documentation by authorised personnel.
Storing: The holding of commodities
under appropriate storage temperatures and conditions
according to their specific type, until they are required.
This will ensure minimum deterioration, loss and theft.
Production: The preparation of
commodities into a saleable item (a meal, for example).
Note: In most food operations, the purchasing would be carried out by the owner, manager or Head Chef. In large operations, a Purchasing Officer may be employed.
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