Cost

CHAPTER 5: FOOD RECEIVING CONTROL.

Q1. Identify the primary purpose of receiving control.

= The primary purpose of receiving control is to verify that the quantity, quality, and price of each item delivered conforms to the order placed.

Q2. List and explain three standards established to govern the receiving process.

1. The quantity delivered should be the same as the quantity listed on the Steward’s Market Quotation List, and this should be identical to the quantity listed on the invoice, or bill, that accompanies the delivery.

2. The quality of the item delivered should conform to the establishment’s standard purchase specification for that item.

3. The prices on the invoice should be the same as those circled on the Steward’s Market Quotation List.

Q3. List and explain the six steps of standard receiving procedure.

1. Verify that the quantity, quality, and price for each item delivered conforms exactly to the placed.

2. Acknowledge that quantity, quality, and price have been verified by stamping the invoice with the rubber invoice stamp provided for that purpose.

3. List all invoices for foods delivered on a given day on the Receiving Clerk’s Report for the day, and complete the report as required, or enter appropriate information directly into the computer terminal.

4. Fill up meat tags for all appropriate items.*

5. Forward completed paperwork to proper personnel.

6. Move food to appropriate storage areas.

Q4. Name the essential equipment and supplies needed for proper receiving.

= To carry out the verification procedure suggested above, the receiving clerk must have certain supplies and equipment available, including the following:

1. A permanent copy of the standard purchase specifications.

2. Appropriate equipment for determining weight, including such items as a hanging scale and a platform scale.

3. Certain paper forms, tags, rubber stamps, and...