Receiving, Storage and Inventory

to verify perpetual inventory counts

Discuss the reasons that a physical inventory be taken in every foodservice establishment on a periodic basis even if a perpetual inventory is kept:

first in, first out

FIFO is an inventory rotation method. What does FIFO stand for?

place new stock behind old stock

How can you ensure that the FIFO system is followed?

perpetual is kept in real time as you go and physical is taken periodically

How does perpetual inventory differ from physical inventory?

6 inches and 2 inches from the wall

How far off the floor should the lowest shelf in the dry storage area be?

blind invoice: check against purchase order and ID deviations

Identify and describe the various methods for receiving:

inventory of A and B monitored more closely because those are more valued

Identify the difference between "A" products, "B" products, and "C

2 inches

Identify the recommended distance away from the wall for storage shelves:

50-60%

Identify the recommended humidity range for dry storage rooms?

purchase order

It is fairly common for vendors to "mis-pick" an item when filling a food order for a large foodservice operation. Name the best document to use during receiving to catch this error:

purchase order

Name the document which is a written request to a vendor to sell certain goods to a facility:

things to be cooked longest (chicken)

Regarding storage order in refrigeration units, identify foods that should always be stored on the BOTTOM shelf

reject the order

Upon checking in a delivery, a foodservice employee notices water stains on a box and the product is coated with large ice crystals. What should she/he do at this point?

invoice

What document is prepared by the supplier and lists the items delivered and their price:

where amounts on purchase order are blacked out and the receiving clerk records counted amounts and thats compared to original

What does the "blind receiving" method mean? Especially in relation to delivery ....

taking small amounts of inventory because you feel you have the right

What is PILFERAGE?

purchase order

What is the best document to use to verify that the items delivered are what was ordered?

issue sheets

What is the best record or document to use to ensure that items are properly issued from storage locations?

(6-)12 months

What is the maximum recommended storage time for canned products?

receiving

What is the point at which a foodservice operation takes legal possession of goods?

50-70 degrees

What is the recommended temperature range for dry storage?

below 41

What is the recommended temperature range for refrigerated storage?

inventory

What is the term for a detailed and complete list of all goods in stock?

invoice

What is the term for a list of goods shipped or delivered to a foodservice operation?

physical inventory

What is the term for taking an actual count of products in storage?

issuing

What term is used for the process of supplying food to production units?

physical inventory

What term refers to an ACTUAL COUNT of items in storage?

warmest place / door

Where should a thermometer be located in the refrigerator?

china, glassware, silverware, all nonperishables that are received into storage things that are never accepted into inventory (?)

Which items in a foodservice organization should a foodservice manager keep inventory records for? Which are not necessary?

to ensure quality, proper storage, not being rushed

Why is it important to have proper timing of deliveries?

personnel specifically for receiving sanitation and cleanliness schedules hours security adequate storage proximal to receiving area inspection of deliveries

You are asked to write policies and procedures for managing the receiving area. Identify the topic areas that you would include

not involved in purchasing competent detection of poor quality competent comparison against specs understanding correct documentation procedures

You are hiring a receiving clerk for a foodservice operation. List all the skills you would look for in the applicants:

designed for easy cleaning easy to clean floor w/ drains water connection nearby convenient storage cleaning supplies screening for insects

adequate sanitation of storage area

beginning inventory + ending inventory / 2

average inventory=

beginning inventory + purchases

cost of food available=

cost of food available-ending inventory

cost of food used=

cost of food used-total requisition issues

difference=

slip resistant/easy to clean light colored and smooth walls limited doors opaque or no windows adequate lighting cc tv

facilities for dry storage

75-95

humidity for most refrigerated foods

food cost/ average food inventory

inventory turnover=

short weights double billing, inflated prices mislabeling of items inappropriate substitutions spoiled or damaged items pilferage or theft

list potential consequences of a poorly designed receiving program

fast moving

products that are usually kept in perpetual inventory

recording

type of thermometer in walk in refrigerator