Chapter 7: Receiving, Storage, & Inventory

Requisition

A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department

True/False: The invoice is the best documented to use to verify the items delivered are what was ordered

False

Food should be stored using the _______________ method.

First in, first out

Receiving

The point at which a foodservice takes legal possession of goods

Inventory

a detailed and complete list of goods in stock

Invoice

a list of foods shipped or delivered

Perpetual Inventory

a method of continuous tracking of product held in storage

To ensure that the FIFO system is followed, which of the following should be required of food products in sry storage? a. store new deliveries in back of old b. store all food items in alphabetical order by type c. date all canned foods d. store all food items 6" off the floor

a. store new deliveries in back of old

Physical inventory

an exact count of product held in storage

A congregate meal site for a senior center has only one refrigerator. Which of the following items should be stored on the bottom shelf? a. gallons of milk in plastic jugs b. frozen chicken that needs to thaw c. RTE (ready-to-eat cream pies d. fresh shell eggs

b. frozen chicken that needs to thaw

Inventory records are recommended for all items on hand except: a. china, glassware, and silverware b. perishables stored in the production area c. spices and other small containers d. cleaning and paper supplies

b. perishables stores in the production area

It is not uncommon for vendors to "mis-pick" an item when filling a food order for a foodservice operation. The best document to use during receiving to catch this type of error is: a. specification b. purchase order c. invoice d. requisition

c. invoice

A foodservice employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should: a. check the internal temperature of the fish b. immediately place the products in the freezer c. report the unacceptable products to the vendor d. complete a discrepancy report

c. report the unacceptable products to the vendor

The "blind receiving" method means that the delivery is: a. made without an invoice b. received without being checked by the receiving clerk c. not seen by anyone prior to storage d. made with an invoice listing the items but no quantities

d. made with an invoice listing the items but no quantities

Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted? a. receiving record b. purchase order c. invoice d. requisition

d. requisition

Blind method

give the receiving a blacked-out invoice or PO

Potential consequences of a poorly designed receiving program includes all of the following except: a. short weights b. double billing c. low risk of pilferage d. substandard quality

low risk of pilferage

True/False: A physical inventory is an actual count of items held in storage

true

True/False: the recommended maximum storage time for canned goods is 12 months

true

Purchasing order

written requests to a vendor to sell goods or services to a facility