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Food receiving control
 

Food receiving control

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    Food receiving control Food receiving control Presentation Transcript

    • Food Receiving Control
      Slide 1 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Recap of the Previous session
      Determine order quantities using the periodic and perpetual order methods.
      Discuss the use and benefits of purchase orders.
      Describe the procedures for purchasing perishable and nonperishable foods at the most favorable prices.
      List and explain the advantages and disadvantages of centralized purchasing and standing orders.
      Slide 2 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • KCM of Receiving Control
      Identify and assess the primary purpose of receiving control.
      List and explain three standards established to govern the receiving process.
      Discuss the importance of training of receiving personnel.
      Distinguish between directs and stores.
      Identify the receiving clerks daily report.
      Slide 3 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Scope
      The process of receiving.
      Contents of an invoice and management.
      Establishing standards and procedures in receiving.
      Features of Receiving clerks daily report.
      Goods received note.
      Common oversights in receiving
      Slide 4 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Establishing standards for Receiving
      The primary purpose of receiving control is to verify, Quantity, Quality and the price of each item delivered conforms to the orders placed.
      Quantity wise as mentioned in the stewards market quotation(Purchase order)
      Quality should match the specification.
      Prices should match the Stewards market quote.
      Slide 5 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • The Food Cycle
      Slide 6 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • The Process of Receiving
      Off load goods on loading bay/ check against Purchase requisition
      Transfer into Journal
      Prepare GRN
      Enter into daily report
      Check against Invoice
      Prepare FIFO for stores operation
      Check & mark after assessing quality parameters
      Assign Directs and Stores to the material
      Compare Quantities weights and Prices against Specifications stamp Invoice
      Date mark and attach Tags
      Slide 7 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • The Invoice
      The delivery note.
      The Invoice and Bill.
      An invoice is usually presented to the receiving clerk in duplicate by the person making the delivery, who will expect the receiving clerk to sign and return the second copy.
      Slide 8 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Slide 9 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • ESTABLISHING STANDARD PROCEDURES
      Verify that the quantity, quality, and price for each item delivered conform exactly to the order placed.
      Acknowledge that quantity, quality, and price have been verified by stamping the invoice with the rubber invoice stamp provided for that purpose.
      Slide 10 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • ESTABLISHING STANDARD PROCEDURES
      3. List all invoices for foods delivered on a given day on the Receiving Clerk ’ s Daily Report for that day and complete the report as required, or enter appropriate information directly into a computer terminal.
      4. Forward completed paperwork to proper personnel.
      5. Move food to appropriate storage areas
      Slide 11 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Stamping the Invoice
      Slide 12 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Listing Invoices on Receiving Clerk ’ s Daily Report
      For establishments that do not use a computer for keeping track of inventories,the Receiving Clerk ’ s Daily Report is an important accounting document.
      Directs are those foods that, because of their extremely perishable nature, are purchased on a more or less daily basis for immediate use
      Slide 13 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Segregating Directs and Stores
      Slide 14 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Listing Invoices on Receiving Clerk ’ s Daily Report
      The working definition is that directs arethose items that will be issued and charged to food cost as received.
      Stores , by contrast, are those foods that, although ultimately perishable, will not diminish significantly in quality if they are not used immediately.
      Slide 15 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Food is Directs and Stores
      Directs: Fresh fruits, Vegetables, Freshly baked goods.
      Stores: Meats, Groceries, Canned items in Tins, Boxes.
      Fish is optional and depends entirely on the decision of the establishment.
      Slide 16 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Receiving clerk daily report
      Is a journal segregated record of items received from suppliers further separated into Directs and stores for later posting in the Purchase Journal
      Food Direct
      Food Stores.
      Sundries
      Quantity.
      Unit.
      Description.
      Unit price
      Amount.
      Slide 17 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Slide 18 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Meat Tags and Filling them out
      Slide 19 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Meat Tags
      Tags as a matter of fact are applied to all foods especially all meats information revealed on the tags is as follows:
      Item Name: Grade:
      Weight: Size:
      Dealer name: Date Issued:
      Date Received: Price:
      Slide 20 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Goods received note
      GOODS RECEIVED NOTE: (GRN)
      Is a document produced when goods are received into the company/factory.
      It will usually accompany goods to any inspection and is used to check against invoices before payment.
      Slide 21 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Moving delivered food
      Moving all items received to their respective storage areas.
      Make sure that the FIFO procedure is followed.
      Items like vegetables that require washing with sanitizer have to be done with first.
      Slide 22 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Common oversights in receiving
      Accepting inappropriate quantities.
      Non detailed inspection.
      Faulty check for expiry.
      Not referring to specification provided.
      Inviting many suppliers at the same time.
      Multi tasking while receiving.
      Shortage of helping staff.
      Delay in ordering
      Slide 23 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011
    • Questions

      Comments
      Slide 24 / 24
      BAC-4131 Food and Beverage Management Cost Control :Food Receiving Control
      Thursday, March 17, 2011