Food receiving control

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Food receiving control

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

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