Chapter 4: Receiving, Storing, and Issuing

refers to the point at which a foodservice operation inspects and takes legal possession of the products delivered. it is done to ensure that products delivered match establish quality and quantity specifications and that prices are verified

T or F: Recieving area must be located farthest from the backdoor

notice of delivery; information included are supplier's name and items delivered

itemized statement of quantity, price, and other information that resembles the PO

tracks inventories by documenting daily received goods; can be computerized or noted in logbooks

written statement attesting that particular item/s did not meet quality, quantity or price standards

written statement attesting changes in price

perishable goods such as fruits and vegetables, which are sent to the preparation and production areas for immediate use

goods with longer shelf life such as frozen goods and packaged products

makes use of an invoice detailing the type of product, quantities and agreed prices

only the description of the goods without the quantity and price, thus, its alternative name is blind receiving

conjunction of receiving wherein good control requires separation of receiving and storing duties