The document discusses food receiving procedures in a food service operation. It outlines the key steps and requirements for effective receiving, including inspecting deliveries for quality and quantity, having competent receiving staff, and following receiving procedures like verifying quantities, qualities, and prices against invoices and purchase specifications. The receiving clerk is responsible for receiving all food deliveries and carrying out established control procedures. Receiving procedures also include differentiating between direct foods that are extremely perishable and stores foods that can be held in inventory for short periods.

1. Presented by:
PROF. MARIANNE T. EVANGELISTA, MSHRM

2. METHOD OF EXECUTION
PART 02
RECEIVING

3. RECEIVING
• The raw material
received by stores
must be inspected
for the quality and
the quantity
desired, and in case
found not up to
requirement should
be returned to
supplier for
replacement.

4. ESSENTIALS FOR EFFECTIVE
RECEIVING CONTROL
• Competent personnel
• Adequate facilities and equipment
• Food Specification
• Supervision
• Scheduled hours of deliveries

5. RECEIVING CLERK
• A person who
assumes full
responsibility
for receiving
food deliveries
and carrying
out the control
procedures set
up by the food
controller.

6. REQUIREMENTS FOR
EFFECTIVE RECEIVING
• A permanent copy of all standard
purchase specifications.
• Appropriate equipment, such as
platform scale, hanging scale, and
hanging racks.
• Certain paper forms, tags, rubber
stamps, and related office supplies,
the importance of which will become
apparent later in the chapter.

7. INVOICE
• All food
deliveries
should be
accompanied
by an invoice,
which is
another word
for a bill.

8. RECEIVING PROCEDURE
• Quantities delivered should be the same as
those listed on both the invoice and the
Steward’s Market Quotation List or Steward’s
Staple list.
• Quality of the food delivered should conform
to the standard purchase specifications for
each item delivered.
• Prices on the invoice should be the same as
those circled on the Steward’s Market
Quotation List and the Steward’s Staple List.

9. RECEIVING CLERK’S
DAILY REPORT
• DIRECT - are those foods that, because of their
extremely perishable nature, are purchased on a
more or less daily basis for immediate use. A
working definition will be issued and charged to
food cost as received.
• STORES - are those foods that while ultimately
perishable will not significantly diminish in
quality if they are not used immediately. They
can be held in storage and carried in inventory
for a day or so, or in some instances for
considerable periods of time. The working
definition will be that Stores are those items
that will be charged to food cost as issued.

10. STORE ROOM ISSUE
KITCHEN
RECEIVED
GOODS
DIRECT ISSUE
FLOW OF FOOD FROM RECEIVING TO STOREROOM
AND KITCHEN