Assessing the Performance and Efficiency of the Receiving Department

Assessing the performance and efficiency of the receiving department

  1. a) By strict supervision of the receiving department’s recordkeeping and paperwork.
  2. b) To ensure that receiving schedule are strictly followed.
  3. c) To evaluate the receiving clerk’s performance by blind receiving

If a manager wished to know if his receiving department were operating efficiently, he would have to spend a proportion of his working day in that department. The purchasing officer must be responsible for the receiving department and for its operating efficiency. In order to discharge his responsibility, he must maintain a very close working relationship with his staff in his department and thus ensure that all of the work that has been done in preparing specifications, selecting supplies, etc. is not wasted. He should take part in spot-checking different suppliers’ deliveries each week for quantity, quality and prices. If all the paperwork is done properly and in time, then the manager can be sure that his department is measurably efficient.

Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...