CHAPTER 7 : RECEIVING, STORAGE, and INVENTORY.....

hi uolls. watcha doing ? sihat belake keee ? hopefully, begitulah gamaknyaaa..

dah lama saya tak update  blog ni kann ? nasib takde spider wax tau T_T hahah..

harini public holiday dekat Ganu, cuti pertabalan Diraja ke ape ntahh..

so, adalah masa nak update blog i yang dah berhabuk niii..

ha ? nak update apa u tanyaaa ??

haaaa.. opkoz lahh pasal Catering System.. haha.. since i tak datang kelas ganti haritu, makin bertimbun kerja i tauu.. so harini nak kasi habis kan semua :)

today, i wanna share with you about 3 chapter.. but i'll go through this topic first okay :P

INTRODUCTION

you wanna a successful purchasing for your establishment ? Then this chapter is very very important to achieve the goals especially on RECEIVING, STORING and INVENTORY..

1) RECEIVING

- For sure, uolls already knew what receiving is, right ? But, still i wanna tell you the meaning of           receiving..ngehhhh3 :D

Definition :  administrative function that involves checking of the quality, quantity, and condition of the incoming goods followed by their proper storage, and takes legal possession of the product ordered.

Receiving  should include :

1. Coordination with other departments
2. Training for receiving personnel
3. Parameters of authority and supervision
4. Scheduled receiving period
5. Security measures
6. Documentation

* This receiving program is very important ya for each establishment. If you are not going to               practice this receiving procedures, sesungguhnya anda di dalam keRUGIannnn..

Poor receiving can cause :

• Short weights
• Substandard quality
• Double billing, inflated prices
• Mislabeled merchandise
• Inappropriate substitutions
• Damaged merchandise
• Pilferage of theft

* Just like i said before, this gonna be happen if uolls tak practice the good receiving procedure..            now, uolls pilih., suka PROFIT / LOSS ? haaaaaa .... 

Plus,

• Purchasing, Production, and Accounting are the 3 factors that need  a well defined  working relationship with receiving personnel ( Coordination with other departments )

macam ni lah y kita nakk, bukan y jenis tanya sikit nak melenting, gaduh2 tuuu..

hey, wanna find a clerk yang daebak ? 

     * daebak means awesome or the best in Korea.. haaa sambil2 tu kte belajar korean language sikit           ehhh :D

• The person must be knowledgeable about food quality standard, written specification and documentation procedures ( Personnel )

• Cleaning and sanitation need to be the most important factor in the establishment. Receiving are also should be close enough to the docking area and storage. So that, any spoilage of food can be avoid. ( Facilities, equipment, and sanitation )

are you going to be like this ? maigad.. sighh*

• Plus, the purpose of defined receiving times is to avoid the busiest production times. ( Scheduled hours for receiving ).

• Uolls bayangkan lah, if too many suppliers come at the same time, how to handle that situation kann ? haa.. nanti mula lah ada delay, food spoilage lah, kira tak betul lah. itu ini lah.. so make sure uolls make proper schedule okay ??

• The security at the receiving area must be control tightly. any unauthorized personnel should not have access to the receiving area. ( Security )

2) STORAGE

Dry storage

• The main requisites of a food dry-storage area are that it be dry, cool, and properly ventilated.

Kemas kann ? inilah y kita mahuuuuu....

Temperature and Ventilation

• The temperature should not be over that 70 degree fahrenheit.
• Wall vent is the most efficient method of circulating air.

example of wall vent.

Storeroom Arrangement

• FIFO need to be used to store all of the food.
• A definite place should be assigned to each item.

Testimoni storeroom arrangement, before and after.. haha

Sanitation

• Regular cleaning schedule designed according to the volume of traffic is vital to maintain cleanliness and sanitation.

Refrigerated and freezer Storage

• Fresh fruits and vegetables : 40 to 45 degree fahrenheit
• Meat, poultry, dairy product, eggs : 32 to 40 degree fahrenheit
• Frozen products : 0 to -20 degree fahrenheit.

chiller pon kena kemas jugaa..

3) INVENTORY RECORD AND CONTROL

Receiving

• All incoming supplies should be inspected and recorded on a receiving record form.

Storeroom issue

• an employee should be designated responsible for receiving, putting away, and issuing goods from the storeroom.
• no supplies should be removed from the storeroom without authorization.

Type of inventory

• Perpetual 
• running record of the balance on hand for each item of goods in a storeroom
• Physical
• an actual account of items in all storage areas.

Done Din Donnn :D

nampak tak muka happy sebab dah settle satu ? hahaha