Larder Control
Channel: CHITKARA UNIVERSITY RESEARCH & INNOVATION NETWORK
Date: 2020-07-06

Control in every catering organisation is crucial: in small restaurants and tea shops, in hospital kitchens, large hotels, in fact in every establishment.

Essentials of Larder Control 
To operate the department effectively, efficiently and economically, it is essential that the chef garde manger should exercise strict control over the foodstuffs received and stored in the department.

Devising Larder Control System
For some sections, the devising of a simple but effective list is reasonably easy. With others, it is not quite as easy. For example, the keeping of the stock of food sent in and returned by the Cold Buffet can be complicated and time-wasting, if one has to measure every gram or millimetre.