Title: Describe the receiving and storage process.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Back of the House in the Food and Beverage Industry

Description should include

- counting or weighing items when received
- comparing amounts and quality of items received with invoice and recording the differences, if any
- checking temperature of goods requiring refrigeration
- checking for damage/freshness
- handling food and beverage supplies according to the standards set by the facility and government agencies
- placing items in appropriate storage areas, addressing refrigerated/frozen items first
- protecting items and utensils from dust, insects, rodents, toxic materials, and unclean equipment
- establishing storeroom control (i.e., controlling stock and its use) to control costs, prevent waste, prevent inadequate stock rotation, and deter theft.

Process/Skill Questions:

Thinking

- What pests are commonly associated with poor storage practices?
- What is the importance of accurately recording the order inventory received?

Communication

- What is the result of improper storage techniques?
- What is the financial effect of poor storage practices?

Leadership

- What are receiving procedures?

Management

- Who is responsible for receiving food and beverage supplies?
- How is theft detected?
- How does a facility move forward if the order does not meet the standards of freshness?
- When is the food source USDA approved?
- How does one know if the food received meets the facility's standards?