RECEIVING TOPICS

definition of receiving:

point at which the goods is transferred from the seller to the buyer and the administratve function that involves checking of the quality, quantity, and condition of the incoming goods followed by their storage

a good receiving program should have:

• COORDINATION WITH OTHER DEPARTMENT

• TRAINING FOR RECEIVING PERSONNEL
• PARAMETERS OF AUTHORITY AND SUPERVISION
• SCHEDULED RECEIVING HOURS
• SECURITY MEASURE
• DOCUMENTATION    

BAD PLANNED RECEIVING CONSEQUENCES: 

1. short weight
2. substandards quality
3. double billing
4. mislabeled merchandise
5. spoiled and damaged merchandise
6. pilferage or theft

THE IMPORTANNCE OF RECEIVING

3 key factors for each item that arrives:

1. QUANTITY: the amount listed on the invoice agree with the amount that was actually shipped
2. QUALITY: the quality of the item up to the standards of the operation and the product usable
3. ADHERENCE TO COMPANY SPECIFICATIONS: doe sthe product conform to the specifications drawn up by the operation

RECEIVING PROCEDURES NEED TO BE CONSIDERED:

• inspection and receiving should be completed in a reasonable amount of time
• deliveries should be scheduled so that there is even and smooth transfer of goods
• receiver should have the copy of the invoice
• the purchasing department should promptly informed of any items that were not delivered,those do not meet required specifications, or those that were rejected and giving the reasons for such actions.

receiving methods:

• invoice receiving: a slip or form that accompanies an order, prepared and delivered by the vendor

invoice that accompanies with the shipment, with the specifications,quantities,prices and other details are listed on the invoice, the receiving person of the goods should verify these particulars against the items received

• blind receiving: a blank invoice or an invoice with only the list of items being delivered

IMPORTANT THING THAT SHOULD BE CONSIDERED IN STORAGE:

• Dry storage
• temperature and ventilation
• storeroom arrangement
• sanitation
• refrigerated and freezer storage
• cleanliness is vital to food safety

inventory records and control:

• perpetual inventory: a running record of the balance on hand for each item of goods in a storeroom
• physical inventory: an actual account of items in all storage areas