series of activities that ends with the transfer of product ownership from vendor to a restaurant or foodservice operation.
What is receiving?
100
develop and implement policy reqng cinsistent use of effective receiving procedures, determine employees responsible for receiving, ensure employees can is quality stds, provide proper receiving equipt, inform vendors need approp time for delivery
What are manager's responsibilities?
100
Maintain food safety stds, use technology, lift and carry products, problem solvers, concerned attitude
What are the best qualities of receiving staff?
100
portable platform or rack, often with wood slats
What is a pallet?
100
Canned goods
What are receiving items that can be counted?
200
Small properties; manager may receive and store products
What type of business does the manager have the most control receiving?
200
25-35%
What is the percentage of revenue spent purchasing food and beverages?
200
job qualities reasonably necessary to safely do a job
What is a bona fide occupational qualification?
200
desk and file cabinet
What is a place to store product specifications and purchase orders and other paperwork?
200
Compare delivery incoive and purchase order
weigh/count unit price
confirm product quantity
sign invoice
issue credit memo move product to storage
complete receiving report
What is the process for effective receiving?
300
multiunit mid-size train people to receive' address quanitity quality security and record keeping
What is the procedure for receiving in a mid-size company?
300
clerical, physical, ability to recognize quality and confirm they meet stds
What are types of receiving responsibilities?
300
federal act that prohibits discrimination against a person seeking employment
What is the American Disabilities Act?
300
containers
What is equipment to hold fresh products?
300
lettuce, canned goods
What are items vendors may allow counts for after they leave and agree to adjustments?
400
Full-time receiving employees; some employees have specialized duties
What is the receiving process for large organizations?
400
fresh produce, meat, and seafood
What products are most difficult to assess quality?
400
purchasing a 50 pound or 100 pound flour bag
What is an example of purchasing a large unit to keep prices low?
400
laptop, phone, fax, copy machine,desk supplies
What is technology needed for receiving?
400
invoice no, date, purchaser's account no, purchase order, terms, items, price, quantity
What is on a delivery invoice?
500
alcoholic beverages
What received items are high risk theft and ahould be locked?
500
compare product received to product specifications
What is the best way to receive meat, produce, and seafood?
500
injuries from lifting, wet floor slip and falls
What are some ways receiving employees can get hurt?