Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice...

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Receiving: The Process Inspect delivery and check against P.O. » blind receiving » invoice receiving » electronic receiving Check against the invoice Accept or reject delivery » check temperatures… Complete records Move goods to storage

Transcript of Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice...

Page 1: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Receiving:The Process

Inspect delivery and check against P.O.» blind receiving» invoice receiving» electronic receiving

Check against the invoice Accept or reject delivery» check temperatures…

Complete records Move goods to storage

Page 2: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Receiving

Definition =Point of inspection and taking physical possession

Checking quality standards, amounts, damage, price

Coordinate between purchasing, production, __________

Security is important» keep area locked/restricted» move product in and out as quickly

as possible

Critical Control Point for sanitation» reject if ___________________

Page 3: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

• forklift, hand truck, dolly• table for inspection• scales, thermometers,

package openers• calculators• relevant paperwork; pens,

paper, markers, clipboards, etc.; filing cabinet

• delivery carts• cleaning supplies

Receiving Equipment

Page 4: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Storage Needs

Low Temp Dry

Conventional

Commissary

Ready-prep

Assembly-serve

Storage is a CCP for food safety!

Page 5: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Dry Storage

protect from weather, pests, theft keep supplies separate keep odor-generating foods

separate good _____________ temperature: between ______ F humidity: between ______% not slippery; easy to clean wide door for carts, etc. __________windows (or none) adequate lighting camera monitoring system

Page 6: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

best quality comes from separate units for each type of food according to temperature needs» refrigeration ( F)» tempering boxes ( F)» storage freezers ( F)

humidity controlled at _____% for most foods; ________ for perishables

easy to clean smooth, non-absorbent materials thermometers: remote; recording,

place bulb in _________ area» check at least _____________

Low Temperature Storage

Page 7: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Inventory

Inventory =record of material assets owned

Issue product» direct issues: from________ to

________; include in _______ food costs

» storeroom issues: include in food cost __________

» requisition should include issue #, storeroom #, item, unit, quantity, unit price, total price, issued to, issued by, date of issue

» what to do with leftovers?

Page 8: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Keep records to:

provide data for food cost management (daily, monthly, annually)

–daily: direct + requisition issues–monthly, annually: keep

records to date; do periodic inventory checks

Page 9: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Inventory

___________ inventory

»count what is physically present

» record price if tagged ___________ inventory

» track items in and items out

»easier with computers

»still do physical inventory for a double check?

Note:

Page 10: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Inventory Control

_____________ purchasing reduces the need for inventory

Balance needs with ________costs of storage» ABC inventory method» Economic Order Quantity

method

Page 11: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

ABC Inventory Control Method

Value Cost Inventory

“A” 75-80% %

“B” % 20-25%

“C” 5-10% %

Page 12: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Inventory Control Methods

Economic Order Quantity» savings of making large orders

vs. holding costs of large inventory

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Inventory Control Methods

Mini-max method»Minimum =»Maximum = +

» Figure lead time needed» Establish ______________

Par stock method

Page 14: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Inventory Accounting

You can price inventory by:» actual price» weighted average» FIFO: current prices used to

determine value» LIFO: earlier prices used to

determine value

Page 15: Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice.

Inventory Accounting

Ending inventory for month A = beginning inventory for month B

Beginning inventory + purchases =

_______________

- ending inventory

= ______________


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