receiving storage and inventory

Question 1

how to get the right quantity?

Answer 1

1. standardized recipes
2. forecast demand
3. considering yield/trim loss
4. availability
5. considering pack size
6. considering case size

Question 2

how to forecasting demand?

Answer 2

1. look for historical records
2. consider the effort of any specials that may decrease orders for other items as based on historical records
3. local events
4. weather

Question 3

what is the right quantity to order based on your inventory?

Answer 3

1. par stock
2. minimum-maximum
3. Economic Order Quantity

Question 4

what is par stock?

Answer 4

the minimum quantity of inventory that should be on hand at any given time for specific items. brought up to a certain level with
each order一直保持这个数量

Question 5

what is minimum-maximum

Answer 5

reorder when reach
minimum (safety stock), if inventory is > minimum, don’t order

Question 6

good receiving practices

Answer 6

Coordination with other departments
* Personnel assigned and trained
* Proper facilities and equipment – scale, thermometer, area for paperwork, equipment to handle heavy cases; temperature control
* Schedule – not during busy times or when personnel not available (may be unavoidable)
* Security – access to receiving area; length of time products remain in receiving before being moved to storage

Question 7

receiving process

Answer 7

• Inspect delivery against purchase order
• Inspect against invoice
• Verify quantities
• Verify appropriate temperatures
• Ensure quality standards are met
• Complete receiving records
• Transfer to storage

Question 8

temperature of dry storage

Answer 8

10-21 c

Question 9

different ways for checking inventory

Answer 9

perpetual
physical/periodic
FIFO

Question 10

perpetual inventory check

Answer 10

on-going record of each item added/removed from inventory

Question 11

physical/periodic inventory checking

Answer 11

count of items at set times. (usually seen in food service operations)

Question 12

what is the most typically used inventory checking method in foodservices?

Answer 12

FIFO

Question 13

why is FIFO good?

Answer 13

reduces potential food spoilage and waste
simple to use
Financially, FIFO creates lower inventory value, decreases COGS, increases profitability