RECEIVING , STORAGE AND INVENTORY

HELLO AGAIN BLOGGERS ^_^

I hope you are ready for another adventure to the foodservice world.

Today topic is about this three item:

a)  Receiving

b) Storage

c)  Inventory

Have you even heard of the Receiving Department (RD)? Today we are basically learning about what happening in the RD …..

So let get started..

What is receiving? Receiving in the point which an inspector receive a product and takes legal possession of the product ordered

Receive – take legal possession of good 

Pretty simple right. So what does it takes to make a receiving department effective and efficient?

-      Firstly they must coordinate with other department to ensure that the information receive smoothly and clearly.

-      The receiving personnel must be train so that they know what to do and what not to do.

-      Guideline to the of the authority and supervision, this is to ensure each personnel know their place and who to report to if anything happen

-      Schedule the receiving hours, we must ensure the supplier to follow our rules and we must not be afraid of the supplier because we are their customer and customer is always right.

-      The security of the good must not be taken lightly because it is the asset of organization.

-      Record keeping or documentation so that we know what we still have receive and what we have not receive

And what happen when we take all this things lightly?

-      shortage of good will happen

-      the good quality will be unstandardized

-      double billing or accidently ordered the same item twice

-      inappropriate substitution of good due to unethical personnel

-      spoilage or damaged good in receiving

-      And one of the most common problem happening is pilferage or theft.

So we must know take it lightly because it will cost money loss to the organization. It will also affect you even if you’re just an employee in the organization and soon you will also lose the place to work.

There are two type or method of receiving:

a)   Blind receiving: providing an invoice or purchase order, one in in which the quantities has been black out to the receiving department and the clerk will fill up the quantities.

b)  Invoice receiving: the receiving clerk check the receiving item against the original purchase order and notes any deviation.

Let’s move to the next topic: STORAGE

Divided into two categories:

a)   Dry storage: for fry food and must be dry , cool and properly ventilated (tempreture must not be over 70 fahrenheit) . clean regularly and arrangement should be according to FIFO

b)  Refrigerated and freezer storage: fresh fruit and vegetables (40 -45 f ) / meat and poultry ( 32- 40 f ) / frozen product (0- -20 f ). Must be clean regularly.

And finally the INVENTORY

-all incoming good should inspected and recorded to ensure the item is receive properly.

Divided into 2 type:

-      Perpetual inventory : a running record of the balance on hand in for each item of goods in a storage room (balance)

-      Physical inventory : an actual amount of item in all the storage areas (actual)

And that’s is all about this chapter..pretty simple right? It should be and we must make sure to change our mindset of thinking about taking everything lightly ^_^