i. A quick cross check is made against the delivery note and a copy of the order to check
that most of the goods are being delivered. In case of any difference between the delivery
note and the order placed, it should be queried immediately because late or non delivery
of wine can affect the production department and banqueting department respectively.
ii. The goods on delivery or unloaded, are checked for quality. A basic knowledge of the
units in which food is purchased is essential at this stage. If any order is found not to
equal the quantity stated on the delivery note, it should be brought to the attention of the
delivery man and a credit note made and signed by the delivery man.
iii. Quality inspection; the goods having been checked for quantity, are checked for quality
in accordance with the purchase specification. The receiving clerk should have a
thorough knowledge of food and beverage and trade terms used. Extreme care must be
exercised at this stage as inferior quality produce cannot be improved by the production
or user department as inferior quality results in;
a) Quicker deterioration of produce if stored.
b) A lower yield
c) Increased lab our handling
d) Lower gross profit
e) Dissatisfaction of customers.
NatalieR answered the question on May 16, 2022 at 05:20
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