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1. controlling cost and quantity
2. This is when weight, count and measure takes place
3. one point of entry only have the food and peple come in and out of |
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| most commonly used, like a grocery list, you cheack the delivery and compare it to the invoice list |
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most accurate but labor intensive; 1. Clerk is given purchase order, but it does not include the quantity, weights and prices. This forces the Clerk to fill in the blanks
a. Price is determined from checking invoice |
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a combination of Invoice method and Blind check
1. It includes the cost and weight but omits the quantities so they must be hand counted |
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i. Tracks deliveries
ii. Records pertinent information for inventory and daily cost
iii. Should put office close to loading dock so the information is easily attainable
1. Loading dock: should be well lit, clean and close to office
iv. It can act as a substitute for an Invoice
v. Gives a credit report |
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send food directly to the kitchen or storage right when it is delivered
1. Advantages: saves time, goes on daily food cost, keeps food fresh |
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i. Weigh meat out of the box or wrapping
ii. Mark with weight, price, who it was bought from, time received, and yield of the product |
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Definition
| used to prove a vendor has credit owed to you, transfer of ownership is complete once the product is signed off on |
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