Title: (Optional) Observe the receiving and storage process.
Course: Hospitality, Recreation, and Tourism II (16999-II) > Section: Exploring Back-of-the-House Responsibilities in the Food and Beverage Industry

Observation should include

- counting or weighing items when received
- comparing amounts and quality of items received with invoice and recording differences if any
- checking temperature of goods requiring refrigeration
- checking for damage
- stamping the received invoice
- handling food and beverage supplies according to standards set by the facility and government agencies
- placing items in appropriate storage areas, addressing refrigerated 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?
- Why is accurate inventory important?

Communication

- What are proper/improper storage techniques?
- What are the financial effects of poor storage practices?

Leadership

- What are receiving procedures?
- What is storeroom control?

Management

- Who is responsible for receiving food and beverage supplies?
- How is theft detected?