Home > Hospitality > Hospitality (240 hours) > Elective pool > THHBKA03B Receive and store kitchen supplies > Receive and store stock - Obsolete
Purchase SpecificationsPurchase specifications state the exact specifications of the product in terms of:
|
|
Delivery details may also be stipulated. For example, the
location of the hospitality/catering operation’s stores area and loading bay.
This may be located away from the kitchen or preparation area and so must be
known to delivery personnel.
Specific details may be stipulated regarding delivery times and dates also.
This is not being particular and unreasonable. The busiest time for a kitchen
is during meal service and so it is advisable to request no deliveries during
meal service periods. If deliveries do arrive at these times, there is less chance
that goods will be adequately checked against delivery dockets and invoices,
and more chance that goods may be left in unsuitable storage conditions until
someone has time to store them appropriately. In addition, due to the very
nature of the hospitality/catering industry, many establishments do not open
during "normal" business hours, and so alternative delivery times may need to
be negotiated.

A number of techniques are at your disposal including:
Apples for Two Different Menu Applications
|
Baked apples - the eating qualities, appearance and the texture need to be of a high standard as the whole apple is served to the customer. |
Apple sauce - the eating qualities must be good, but a lower grade of apples may be specified as they will be peeled, cooked and pureed. |
|
Type |
Quality points |
Size |
Purchase unit |
Packaging |
Estimated turnover |
Price |
Special requirements |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
To view individual documentation forms such as invoices, credit notes, etc.,
click on the link below:
Documentation
Back to Receive and store stock