The Store-Room Issue Book

Description

This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.

The Store-Room Issue Book

The following pages show three different ways of keeping the issue book. The first is for a written book, an ordinary blank journal will answer, and the storekeeper will draw a line or two on each page as he uses it. The requisitions which come from the different departments repeat themselves every day in the great majority of items, only varying in the amounts called for, thus, the cook always call for the staple meats, fish, poultry, butter, lard, potatoes, etc., and the pastry cook or baker always repeats flour, meal, sugar, butter, lard, eggs and the other staple needs. Therefore the storekeeper when he uses a written book, takes advantage of leisure opportunities and goes several pages ahead and writes in their proper lines the names of such daily staples as is seen in the first specimen page, but leaves vacant lines to write in such articles as are only called for occasionally, then when the issues are made he only has to write the number of pounds of the staples instead of the whole line. The specimen pages here following show the rest.

It will be observed that a comparison of the totals of the bills run up by any department, can be had instantly by turning over the pages of the account book.

The storekeeper of the medium size hotel from whose written pages the two following are copied, has not added the prices of articles as he went along, as the frequent repetition of the same items, and his thorough acquaintance with everything through his other duty of booking the purchases and examining bills and prices made such itemization unnecessary. He knew that the cost of kitchen butter was fourteen cents per pound, and set down the five-and-a-half pounds at seventy-eight cents, avoiding superfluous writing. The four separate entries of butter in the same line show that a requisition for that commodity was sent from the kitchen each time that the storeroom was opened.

As various forms are used in different hotel's the specimens on pages 36 and 37 are subjoined for the purpose, principally, of showing how numerous the articles are which are required to stock the storeroom of a large hotel. These pages are copies, reduced in size, of the ready-printed requisition lists of one of the largest hotels, a house capable of accommodating one thousand guests at once. It is not, however, a pattern to copy after as regards its interio organization. These printed lists are intended to serve the double purpose of saving the time of the chief cook and the baker, by giving them the least possible writing to do and to take away the excuse of forgetfulness and frequent sending to. the storeroom by enumerating almost every possible thing that can be wanted.

When these requisitions have been filled and the stores issued, the items and amounts are copied from them into a book as in the other case, at the storekeeper's first opportunity. Any party who may be concerned in the opening of a new hotel may find it profitable to go over these lists attentively before deciding that their storeroom it completely stocked and ready.

Kitchen. Friday, December 11, 1888

Loins...		∞
Roast, 16...	1	28
Butts,15-14...	2	71
Lamb, 8 - 10.............	1	26
Veal.......		∞
Pork,12...		78
" Salt..............		∞
Liver, 4...		30
Sausage,8...		64
Hams, 14.....	1	54
Tongues, 1....		20
Bacon,5...		50
Fish,10-12...	1	54
Mackerel, 8....		24
Onions,1...		20
Cabbage,10...		18
Parsley,1...		10
Irish Potatoes, 1/2 - 1....	1	13
Sweet " 1.........		40
Corn..........		∞
Tomatoes, 1 - 1....		60
Grits, 4...........		06
Oat Meal, 1 1/2......		06
Corn " ......		∞
Coffee, 3 1/2 - 2 1/2.........	1	20
Tea,2 0-4...		18
Rice, 4....		28
W. Sugar, 1 - 2 - 1....		25
Brown sugar,1 -2 -1...		∞
Butter, 1 - 1 1/2 - 2 - 1....		78
Lard, 2------------------------		15
Milk, 1.................		23
Eggs, 10 - 5 - 10.........	5	75
Soap, 1 -1--............		10
Soda,1....		05
	$22	69

Bro't forward______	$22	69
Chocolate....		∞
Chickens, 20 - 16...	3	20
Apples...		20
Wine, 1/2...............		15
C. Fish, 4 lb.............		24
Oysters.....		45
Potash, 4....		28
Salt, Brine, 15........		10
Kraut, 3....		24
Turnips, 1/2....		25
L. Peas, 5....		35
Barley, 1 1/2------------------		12
Turkeys, 4....	1	84
Macaroni, 1/2...		10
F. Peas...		20
Oil, 1...................		13
C. Berries, 1....		50
Mushrooms, 1...		25
Candle, Hall, 1........		02
	$31	31

Friday. December 11, 1888. Bakery

C. Meal, 8. - ...........		12
Milk, 4.................		90
Eggs, 6 - 3..............	2	07
Butter,4...		60
Lard, 3.................		21
W. Sugar, 6........		42
Pow'd " 6.............		50
Brown " 4...		26
C.Loaf " ............................		∞
Brandy, 1/2.....		15
Molasses, 1/2....		10
Apples, 5.............		25
Pumpkin, 1...		38
Currants, 3...		24
Salt, 12....		08
	$6	28

Laundry

Brooms, 1 .............................		25
C. Paper, 6.............		54
		79

Recapitulation

Kitchen....	$31	31
Bakery...	6	28
D.Room....	11	03
Laundry ...		79
Office..................	1	64
Ice....	1	40
Total Issues___	$52	45

D. Room

Nuts,3_.................		45
Raisins, 3....		45
Oranges, 5 - 3.......		96
Apples......		20
W.Sugar....		∞
C. L. " 4 - 4 - 4....		90
B. " 2 1/4 - 2 1/4.......		29
P. "...............		∞
S. Milk, 4 3/4-4-5---------	3	08 1/2
B. " ...........		12 1/2
Butter, 3 1/2 - 3 1/2 - 3 1/2-----	2	62
Syrup, 1 - 1.............		30
Cheese, 1 3/4....		20
Preserves, 3...		33
Crackers, 2...		12
Bananas, 100...	1	∞
	$11	03

Office

Scrubbing brush .................		15
Blacking, 1 ..................		10
Oil.....................		15
Brooms, 1 - 1 ....................		5o.
C. Paper, 6____________		54
Soap ..............................		20
	$1	64

Chief Cook's Requisition

Store Room Keeper -will deliver the articles enumerated below by quantity,__________188.

		ARTICLES.
..	Lbs.	Pan Fish.
..	"	Boiled Fish.
..	"	Broiled Fish.
..	Cans	Oysters.
..	Qts.	"
..	Cans	Clams.
..	Lbs.	Roasting Beef.
...	"	" Mutton.
..	No.	Breast of "
..	"	Shoulder of Mutton.
..	"	Rack " "
..	"	Loin " Veal.
...	"	Rack -
..	"	Shoulder " "
..	"	Breast " "
...	"	Loin " Pork.
...	"	Rack " "
..	Lbs.	Spare Ribs, "
..	"	Corned Beef.
...	Cans	" "
..	No.	Turkeys.
..	"	Chicken Broilers.
...	"	" Roasters.
..	"	Ducks.
..	"	Geese.
...	Lbs.	Liver.
..	No.	Kidneys.
..	"	Ox Tails.
..	Lbs.	Tripe.
..	No.	Calf's Head.
..	"	Sweetbreads.
..	"	Calf s Brains.
..	Lbs.	Sausage.
..	No.	Beef Tongue Pickled.
..	"	" " Smoked.
...	"	" " Fresh.
..	"	Hams.
..	Pes.	Breakfast Bacon.
..	"	Smoked Beef.
..	Doz.	Salt Mackerel.
..	Lbs.	Salt Codfish.
.	Cans	Codfish Balls.
...	Doz.	Scotch Herring.
..	"	Holland "
...	Pks.	Irish Potatoes.
...	"	Sweet "
..	"	Turnips,
..	"	Parsnips.
..	"	Beets.
..	"	Peppers, Green.
..	"	" Red.
...	"	Carrots.
..	"	Squash.
..	Doz.	Egg Plant
...	"	Cauliflower.
...	Pks.	Salsify.
..	Hds.	Cabbage.
....	Doz.	Lettuce.
...	Pk.	Spinach.
...	"	Turnip Greens.
...	"	Kale.
...	Bun.	Parsley.
...	"	Mint.
...	"	Celery.
...	"	Leeks.
...	"	Garlic.
...	"	Cress..

		ARTICLES.
.	Pk.	Cranberries.
..	Can.	Green Peas.
..	Pk.	" "
..	Can.	String Beans.
..	Pk.	" "
..	Can.	Lima "
..	Qt	" "
..	Bun.	Asparagus.
..	Can.	"
..	Doz.	Green Corn.
..	Can.	" "
..	Pk.	Tomatoes.
..	Can.	"
..	Pk.	Cucumbers.
..	Bun.	Radishes.
	Can.	French Peas.
...	"	" Beans.
	"	Succotash.
...	"	Macedoine.
...	"	Okra and Tomatoes.
..	Qts.	Split Peas.
..	"	Navy Beans.
..	Pk.	Apples.
..	"	Pears.
..	Can.	Salmon.
..	"	Crabs.
..	"	Lobsters.
..	"	Shrimps.
...	"	Green Turtle.
..	"	Mock "
..	"	Sardines.
..	"	Condensed Milk.
..	"	Desiccated Cocoanut
..	"	Peaches.
..	"	Pears.
..	"	Apricots.
..	"	Figs.
....	"	Cherries.
...	"	Pineapple.
...	Doz.	Lemons.
...	"	Oranges.
	"	Bananas.
...	Jar.	Anchovy Paste.
..	Can.	Mushrooms.
...	"	Russian Caviar.
...	Bot	Truffles.
..	"	Gumbo File.
..	"	Curry Powder.
..	"	Mushroom Catsup.
..	"	Walnut "
..	"	Capers.
...	Pt.	Olives.
..	"	Worcestershire Sauce.
...	Bot.	Chow Chow.
..	"	Mixed Pickles.
..	"	Gherkins.
..	Lbs.	Currant Jelly.
..	"	Apple "
...	"	Cheese.
..	Doz.	Eggs.
..	Qts.	Milk, Fresh.
...	Lbs.	Butter.
..	"	Lard.
..	"	Brown Sugar.
.....	"	A
..	"	Pulverized Sugar.
..	Pk.	Salt.

		ARTICLES.
..	Lbs.	Black Pepper.
..	"	Red
...	Oz.	Mustard.
.	Bot.	Olive Oil.
...	Qts.	Taragon Vinegar.
..	"	Apple "
.	"	White Wine"
..	Pts.	Wine - Catawba.
..	"	" Rhine.
..	"	" Port.
..	"	" Claret
..	"	" Sauterne.
..	"	Cordial - Anisette.
..	"	" Maraschino.
...	"	" Curacoa.
.	"	" Chartreuse.
..	"	American Champagne
	"	Brandy.
...	"	Rum.
..	Lbs.	Raisins.
...	"	Currants.
	"	Citron.
..	Oz.	Lemon Extract
..	"	Almond.
.	"	Vanilla.
..	Lbs.	Flour.
..	"	Corn Meal.
.	"	Cracker Meal.
...	"	Oat Meal.
..	"	Manioca.
..	"	Cracked Wheat
...	"	Cornstarch.
	"	Gelatine.
...	"	Rice.
..	"	Tapioca.
..	"	Sago.
.	"	Farina.
.	"	Grits.
...	"	Barley.
...	"	Italian Paste.
...	"	Macaroni.
...	"	Vermicelli.
.	"	Spaghetti.
...	Oz.	Mace.
.	"	Allspice.
..	"	Cinnamon.
.	"	Cloves.
...	"	Nutmegs.
...	"	Ginger.
.	"	Whole Pepper.
.	"	Sage.
..	"	Thyme.
.	"	Sweet Majoram.
.	"	Celery Seed.
.	"	Bay Leaves.
	"	Chives.
.	"	Chevril.
...	"	Burnet
.	Lbs.	Veast Powder.
.	"	Bi. Carb. of Soda.
.	No.	Ball Potash.
.	"	Matches.
	"	Twine.
.	"	Paper.
.	"	Soap.
.	"	Candles. .
..	"	Pencil Tablets.

Chief Cook

Chief Cook is earnestly requested not to order in excess of actual wants, and to return all articles not used at the end of each meal to Store Room Keeper. He will also see that none of his subordinates make use of profane or obscene language while on duty.

ONLY ECONOMICAL COOKS COMMAND GOOD POSITIONS.

Ocean House Bakery. Baker's And Pastry Cook's Requisition

Flour...	..	Lbs.
Rye Flour...	..	"
Graham Flour...	..	"
Buckwheat Flour....		"
Corn Meal...	....	"
Butter...	..	"
Lard...	..	"
A Sugar...	.	"
Pulvanized Sugar....	..	"
Syrup...	..	"
Brown Sugar....	..	"
Corn Starch...	..	"
Soda...	...	"
Yeast Powder...	.	"
Hops...	..	"
Malt.............	..	"
Des. Coconut...	..	"
Chocolate...	..	"
Raisins...	..	"
Currants,Layers...	..	"
Currants, Seedless...	..	"
Citron...	..	"
Figs................. -	..	"
Gelatine...	..	"
Apple Jelly...	..	"
Quince Jelly...	..	"
Peach Jelly...		"
Raspberry Jelly....	..	"
Mince Meat...	..	"
Allspice...	..	"
Cloves...	..	"
Mace...	..	"
Cinnamon, Ground ___	..	"
Ginger...	..	"
Fennel Seed...	..	"
Shelled Almonds...	..	"
Apricots...	..	Cans.
Pineapple.....	..	"

Peaches,Pie...	..	Cans.
Peaches,Table...	..	"
Apples...	..	"
White Cherries...	..	"
Red Cheries...	..	"
Gooseberries...	..	"
Raspberries...	..	"
Blueberries...	..	"
Blackberries...	..	"
Muscatel Grapes...	...	"
Catawba Grapes...	....	"
Pie Plant................	..	"
Green Gages...	....	"
Irish Potatoes...	..	Pks.
Sweet Potatoes..	..	"
Salt.................	..	"
Vanilla Flavor.:...	..	Qts.
Lemon Flavor...	..	"
Almond Flavor...	..	"
Raspberry lavor...	..	"
Pineapple Flavor...	..	"
Strawberry Flavor...	..	"
Rose Flavor...	..	"
Molasses...	..	"
Sweet wine...	..	"
Dry Wine...	..	"
Brandy...	..	"
Rum...	..	"
Condensed Milk...	..	Cans
Sweet Milk.........	..	Gal
Sweet Cream...	..	"
Lemons...	..	Doz.
Bananas...	..	"
Oranges...	..	"
Farina...	..	Lb.
Sago......................	..	"
Tapioca...	..	"
Eggs....................	..	Doz.