tailieunhanh - Lecture Purchasing: Selection and procurement for the hospitality industry (8th edition): Chapter 14 - Feinstein, Stefanelli

Chapter 14 - Typical receiving procedures. After completing this chapter, students will be able to: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | Typical Receiving Procedures 14 YOU SHOULD BE ABLE TO: Describe the essentials of effective receiving. Generate an invoice and describe its use. Sequence typical invoice receiving procedures. Provide examples of other receiving methods. Summarize good receiving practices. Recall methods that reduce receiving costs. WHAT IS RECEIVING? Receiving is the act of inspecting and either accepting or rejecting deliveries. THE OBJECTIVES OF RECEIVING Obtaining the correct amount and correct quality at the correct time with the correct supplier services for the correct EP cost. Check to see that the delivered order meets these criteria. Control the received products and services. ESSENTIALS FOR GOOD RECEIVING Competent and trained personnel Proper receiving equipment Accurate scales for confirming weights (bare minimum) Temperature probes for refrigerated or frozen foods Rulers for checking trim of fat on steaks for example Calculator for verifying cost Knife for sampling Conveyor belts, hand . | Typical Receiving Procedures 14 YOU SHOULD BE ABLE TO: Describe the essentials of effective receiving. Generate an invoice and describe its use. Sequence typical invoice receiving procedures. Provide examples of other receiving methods. Summarize good receiving practices. Recall methods that reduce receiving costs. WHAT IS RECEIVING? Receiving is the act of inspecting and either accepting or rejecting deliveries. THE OBJECTIVES OF RECEIVING Obtaining the correct amount and correct quality at the correct time with the correct supplier services for the correct EP cost. Check to see that the delivered order meets these criteria. Control the received products and services. ESSENTIALS FOR GOOD RECEIVING Competent and trained personnel Proper receiving equipment Accurate scales for confirming weights (bare minimum) Temperature probes for refrigerated or frozen foods Rulers for checking trim of fat on steaks for example Calculator for verifying cost Knife for sampling Conveyor belts, hand trucks and/or motorized lifts for moving purchases Bar code reader ESSENTIALS FOR GOOD RECEIVING (CONT.) Proper receiving facilities Well lit Large enough to work in Reasonably secure Convenient for drivers and receivers Appropriate receiving hours Copies of all specifications Copies of all purchase orders INVOICE RECEIVING Most popular technique An invoice, or bill, accompanies the delivery TYPICAL INVOICE RECEIVING SEQUENCE (CONT.) Acceptance of delivery Receiving person checks quantity If no invoice, receiving person creates one Another party (chef, department head) may check for quality Creates time lag Product may be destroyed by waiting Buyer notified if necessary, who notifies supplier Price, price extension, taxes checked Sent to storage TYPICAL INVOICE RECEIVING SEQUENCE (CONT.) Rejection of delivery All or part Request for Credit memorandum (or credit slip) Problems with rejecting Returning merchandise Acceptance of delivery ADDITIONAL RECEIVING DUTIES Date the .

• Quản trị kinh doanh
• Purchasing selection
• Hospitality industry
• Distribution systems
• Supplier channels
• Hospitality operations
• Typical receiving procedures
• Technology applications in purchasing
• Ordering procedures
• Administration of purchasing
• Security in the purchasing function
• Purchasing eggs
• Purchasing poultry
• Purchasing fish
• Purchasing meat
• Purchasing beverages
• The optimal supplier
• The buyer’s relations
• The purchase specification
• The optimal amount
• The optimal price
• Optimal payment policy
• Typical ordering procedures
• Storage management procedures
• Processed produce
• Dairy products
• Nonfood expense items