Receiving is an administrative function that involves checking of the quality, quantity and conditions of the incoming foods followed by their proper storage. It can also be defined as an activity for ensuring that products delivered by suppliers are those that were ordered by the food service manager.

At the end of this course, you will be able to Know:

1-The food chain

2-Purchasing and supplier selection procedures

3-Food receiving procedures

4-The correct methods for receiving various food raw materials, including:

(Fresh meat, Frozen meat, Frozen birds, Meat and poultry products, Fresh fish, Frozen fish, Shellfish and crustaceans, Food cans, Dairy and its products ,Eggs, Fresh vegetables and fruits, Frozen vegetables and fruits, Dry materials, Oils and fats, Single service tools, Single-use items, Chemicals.)

5-Correct storage and dispensing procedures and rules, which include:

-Specifications of storage areas and their equipment

-Exchange and storage methods

-V shape damage

-Items label