chapter 7 recieving, storage and inventory

WHAT IS RECEIVING??
Foodservice operation inspects product and takes legal possession of the product ordered

A good receiving program should include:

• Coordination with other departments
• Training for receiving personnel
• Parameters of authority and supervision
• Scheduled receiving hours
• Security measures
• Documentation

Potential consequences of a poorly planned receiving program include:

• Short weights
• Substandard quality
• Double billing,
• Inflated prices
• Mislabeled merchandise
• Inappropriate substitutions
• Spoiled or damaged merchandise
• Pilferage or theft

THE RECEIVING PROCESS

The receiving process involves five key steps:

1. Inspect the delivery and check it against the purchase order.
2. Inspect the delivery against the invoice.
3. Accept an order only if all quantities and quality specifications are met. 
4. Complete receiving records.
5. Immediately transfer goods to appropriate storage.

RECEIVING METHOD

1. Blind method
2. Invoice receiving method

Tips for inspecting deliveries:

• Inspect foods immediately upon arrival for quality and quantity ordered.
• Anticipate arrival and be prepared.
• Check adequacy of storage space.
• Have purchase orders and specifications ready.
• Make certain the receiving personnel are well trained.
• Check temperatures of refrigerated items upon arrival.

STORAGE

Dry storage

The main requisites of a food dry-storage area are that it be dry, cool, and properly ventilated.

Temperature and ventilation

1. The temperature should not be over 70°F (21 ˚C).
2. A wall vent is the most efficient method of circulating air.

Storeroom arrangement

Food should be stored using the first-in first-out method.

Sanitation

A regular cleaning schedule designed according to the volume of traffic 

Refrigerated and freezer storage

• Fresh fruits and vegetables: 40°F to 45°F (4°C to 7°C )
• Meat, poultry, dairy products, eggs: 32°F to 40°F (0°C to 4°C) 
• Frozen products: 0°F to -20°F (-18°C to -7°C)

INVENTORY RECORDS & CONTROL

Receiving

All incoming supplies should be inspected and recorded on a receiving record form.

Storeroom issues

One employee should be designated responsible for receiving, putting away, and issuing goods from the storeroom.

Perpetual Inventory 

A running record of the balance on hand for each item of goods in a storeroom.

Item received are recorded on the inventory from the invoices, and the amounts are added to the previous balance on hand.

Physical Inventory

An actual account of items in all storage areas.

Should be taken periodically, usually to coincide with an accounting period. 

Example: at the end of each month / two or three times a year.