Traditionally, in larger Way places, there is a monk or nun designated as Kitchen manager or Food and Drink manager, 點坐法師. Those who wish to make food and drink offerings to the temple must go see him. He accepts all such offerings and disburses them to the kitchen staff for cooking.
Quite often, the temple cannot use up the food offerings quickly enough. Therefore, the Kitchen manager would often ask for a formal procedure called karmavachana through which he formally requests permission from his “bosses” to redirect the food and drink usage, say by donating it to other temples.