Receiving control procedures.

The planning and control that goes into the purchasing process is wasted if no one ensures that the products delivered meet the operation’s standard purchase specifications.

Receiving Personnel Effective receiving requires knowledgeable receiving personnel. Staff must be trained to receive properly.

Receiving Procedures. Control procedures adopted by food and beverage operations are described in the following paragraphs.

• Check Incoming Products against Purchase Orders or Purchase Records.
• Check Incoming Products against Purchase Specifications.
• Check Incoming Products against Delivery Invoices.
• Accept Incoming Products.
• Move Accepted Products to Storage Immediately.
• Complete Necessary Receiving Documents. 1. Separate beverage costs—liquor, beer, wine, soda—from food costs. 2. Determine the value of directs if daily food costs are assessed. 3. Transfer responsibility for product control from receiving to storeroom personnel.