Hotel Receiving Functions, and Daily Duties

In: Other Topics

Submitted By gotinga
Words 1700
Pages 7
The Receiving Control Point
The receiving function is critical because at this control point ownership of the products is transferred from the supplier or vendor to the operation.
Receiving comes into focus after the menu has been planned and the products dictated by the menu have been purchased. The objectives of the receiving function include inspecting deliveries to evaluate the quality and determine the Quantity of the products, checking prices, and arriving at an accept or reject decision. In reality, receiving practices range from carefully checking each item delivered to allowing the supplier's truck driver to put the order away and the manager simply signing the invoice. However, from a control standpoint, the former method is certainly preferable to the latter one.
A carefully planned menu and skillful purchasing are useless if the operation accepts inferior products. Conversely, good receiving techniques can maximize the results of the other control points. Receiving success requires competent personnel, proper equipment, adequate receiving facilities, established receiving hours, and several types of receiving control forms.
Receiving and Personnel
The number of persons working at the receiving control point varies among food service operations. The major determining factor is the size of the operation and its annual sales volume. In a relatively small operation, the manager or the assistant manager is usually in charge of receiving. In a larger operation, one full-time or two part-time people typically handle the receiving function, and the person in charge of receiving may be called a receiving clerk, steward, or storeroom person. This individual usually reports either to the food controller, the assistant manager, or the food and beverage manager.
Regardless of how many individuals are assigned to the receiving function, the general…...

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