HTM 2030 Lecture Notes - Lecture 14: Uptodate, Specific Storage, Perpetual Inventory

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Alison Crerar

Document Summary

Receiving controls standards: quantity of item delivered = quantity ordered, quality of item delivered = quality ordered, price on invoice for each item delivered = price quoted or listed when order was placed. In most province/territories, each establishment is assigned a liquor license number when granted a license to sell alcoholic beverages. Mgmt. makes sure quantity, quality a(cid:374)d p(cid:396)i(cid:272)e of li(cid:395)uo(cid:396)s (cid:396)e(cid:272)ei(cid:448)ed (cid:272)o(cid:374)fo(cid:396)(cid:373) to (cid:396)estau(cid:396)a(cid:374)t (cid:396)e(cid:395)"t. Maintain an up-to-date file of all orders placed. May need for government liquor inspectors or tax auditors. Written records of orders placed = effective receiving procedure. Verify quantities, qualities and prices on invoice conform to order. Compare record of order from file with invoice presented by delivery driver. Before driver leaves, check brands and dates; count or weigh delivered goods. To verify quantity received conforms with invoice. Notify management and driver of broken/leaking containers or missing labels. Notify management to decide whether or not to accept delivery of questionable item.