Receiving
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Receiving Personnel:
- must be trained to...
- understand and recognize product quality
- understand proper receiving procedures
- know how to complete internal receiving control documents
- know how to use equipment properly
- correctly respond when problems or errors occur
- must practice good hygiene and follow strict sanitation
procedures
- must cooperate with other departments in the operation
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Receiving Procedures:
- check incoming products against purchase orders
or purchase
records
- check incoming products against the standard written purchase specifications
- check incoming products against delivery invoices
- accept incoming products
- move accepted products into the proper storage area
immediately or directly into production
- complete the necessary receiving documents
- separates beverage costs from food costs
- calculate the value of the "directs" (i.e., the
products that went directly to production)
- transfers control from receiving to storeroom
- request
for credit memo
- should be used whenever a delivery invoice is modified
- wrong quantity delivered
- quality problems
- incorrect pricing or price extensions
- this document should include the following...
- note specific problems with the invoice
- have the signature of the delivery person
- a copy should be given to the delivery person to take
back to the supplier
- a copy should be attached to the invoice
- problem invoices should be stored in a separate file
until they are resolved
- call supplier to notify them of the error on the
original invoice
- mark and tag items before they go to the storage area
- put date and price information product
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Security Concerns in
Receiving:
- supplier delivers lower quality product
- short weight or short count
- thawed products represented as fresh
- meat may have ice ground in, fillers, or excessive fat to
increase its weight
- weight of packaging material may be included in product's
weight
- "slacked out" seafood (frozen seafood, thawed and then
packed on ice) may be sold as fresh
- expensive steaks and cheaper meat may be packed together
- an empty bottle is included in a case
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To
Guard Against Theft in Receiving F&B Operators Should...
- separate the purchasing and receiving functions
- train employees to receive properly
- try to schedule deliveries at slow times
- have deliveries made to a specific location in the facility
- after receipt, move product immediately to storage or into
production
- do not let salespersons or delivery personnel have access
to the storage areas
- keep the receiving door locked
- above all else...
- if the product is weighable -- weigh it
- if the product is measurable -- measure it
- if the product is countable -- count it
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