1. Receiving: The Process l Inspect delivery and check against P.O. »blind receiving »invoice receiving »electronic receiving l Check against the invoice l Accept or reject delivery »check temperatures… l Complete records l Move goods to storage

2. Receiving l Definition =Point of inspection and taking physical possession l Checking quality standards, amounts, damage, price l Coordinate between purchasing, production, __________ l Security is important »keep area locked/restricted »move product in and out as quickly as possible l Critical Control Point for sanitation »reject if ___________________

3. forklift, hand truck, dolly table for inspection scales, thermometers, package openers calculators relevant paperwork; pens, paper, markers, clipboards, etc.; filing cabinet delivery carts cleaning supplies Receiving Equipment

4. Storage Needs Low TempDry Conventional Commissary Ready-prep Assembly- serve Storage is a CCP for food safety!

5. Dry Storage l protect from weather, pests, theft l keep supplies separate l keep odor-generating foods separate l good _____________ l temperature: between ______ F l humidity: between ______% l not slippery; easy to clean l wide door for carts, etc. l __________windows (or none) l adequate lighting l camera monitoring system

6. l best quality comes from separate units for each type of food according to temperature needs »refrigeration ( F) »tempering boxes ( F) »storage freezers ( F) l humidity controlled at _____% for most foods; ________ for perishables l easy to clean l smooth, non-absorbent materials l thermometers: remote; recording, place bulb in _________ area »check at least _____________ Low Temperature Storage

7. Inventory l Inventory =record of material assets owned l Issue product »direct issues: from________ to ________; include in _______ food costs »storeroom issues: include in food cost __________ »requisition should include issue #, storeroom #, item, unit, quantity, unit price, total price, issued to, issued by, date of issue »what to do with leftovers?

8. Keep records to: l provide data for food cost management (daily, monthly, annually) –daily: direct + requisition issues –monthly, annually: keep records to date; do periodic inventory checks

9. Inventory l ___________ inventory »count what is physically present »record price if tagged l ___________ inventory »track items in and items out »easier with computers »still do physical inventory for a double check? l Note:

10. Inventory Control l _____________ purchasing reduces the need for inventory l Balance needs with ________costs of storage »ABC inventory method »Economic Order Quantity method

11. ABC Inventory Control Method ValueCostInventory “A”75-80% % “B” %20-25% “C”5-10% %

12. Inventory Control Methods l Economic Order Quantity »savings of making large orders vs. holding costs of large inventory

13. Inventory Control Methods l Mini-max method »Minimum = »Maximum = + »Figure lead time needed »Establish ______________ l Par stock method

14. Inventory Accounting l You can price inventory by: »actual price »weighted average »FIFO: current prices used to determine value »LIFO: earlier prices used to determine value

15. Inventory Accounting l Ending inventory for month A = beginning inventory for month B Beginning inventory + purchases = _______________ - ending inventory = ______________