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Receiving

Om Singh

Amrapali Institute of HotelManagement

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ReceivingIn food service, it is the

point at which a foodserviceoperation inspects the product

and takes legal possession ofthe product ordered.

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ReceivingThe purpose of receiving is toensure that the food suppliesdelivered match established

quality and quantityspecifications.

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ReceivingThis also offers an opportunity

to verify price.

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The Receiving Process1. Inspect the delivery and

check it against thepurchase order.

2. Inspect the delivery against

the invoice.3. Accept order only if

specifications are met.

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The Receiving Process4. Complete receiving

records.5. Immediately place goods in

appropriate storage.

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Methods

OfReceiving

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Blind Receiving Method

Blank invoice or purchaseorder

Unbiased approach

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Partial Blind Method

Fills up the

quantitycolumn uponreceiving

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Invoice Receiving Method

Against purchase order and

notes any deviations

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Components of a

Good ReceivingProgram

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Coordination with OtherDepartments

Production department

Accounting department

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Personnel

specific, competent, well-trained person

knowledgeable of food

quality standards andawareness of writtenspecifications

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Personnel

can evaluate productquality and recognizes

unacceptable product

understand properdocumentation procedures

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Facilities, Equipment &Sanitation

Receiving Area:

close to deliverydocks and storage

facilitieslarge enough

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Facilities, Equipment &Sanitation

Receiving Equipment:

forklift, hand truck,scales,thermometers, short

blade knives, crate hammers,pens, paper, tape, markers

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Facilities, Equipment &Sanitation

Receiving Forms:

Specifications,Purchase Orders,

Receiving Report,Discrepancy Report,Credit Memo

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Facilities, Equipment &Sanitation

Cleaning & SanitationProcedures

pest control

cleaning supplies

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Scheduled Hours forReceiving

avoid too many deliveries atthe same time

avoid high production andservice times

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SecurityCheck deliveries

immediately.

Authorized personnel are

only allowed in the receivingarea.

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Consequences of aPoorly Planned

ReceivingProgram

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1. Short weights2. Substandard quality

3. Double billing4. Inflated prices

5. Mislabeled merchandise

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6. Inappropriate substitutions

7. Spoiled or damage merchandise

8. Pilferage or theft