GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT   

RECEIVING AREA

Receiving area is a place where the goods are received into the hotel. This place is not only used to receive raw food commodities but also to offload all the supplies of the hotel. This area also restricts the entry of unauthorized personnel into the hotel and is located near the rear entry of the hotel also known as staff entrance.
Various jobs are carried out in the receiving area and this is one place in the hotel where all the supplies are received. From food commodities to engineering supplies, everything lands up at the receiving dock, where the items are checked as per specifications given to the supplies and recorded in various formats. Let us discuss some of the receiving procedures carried out at this place.

ORDERING VEGETABLES

All ordering is done through the purchasing department for proper control. All order sheets should be sent to the purchasing department in the evening, at the time agreed by the kitchen and the receiving department. If an order is placed directly to the suppliers due to emergency, a mail should be sent to purchase stating the reason as well as the ordered quantity.

The procedure of ordering through purchase ensures that the orders are placed to the suppliers in time and the receiving can be done as per the standards specified by the hotel. When the goods are received, they are entered into a format known as daily receiving report (DRR).

QUALITY CHECK

Receiving personnel takes charge of the receiving of vegetables, stacking, and cleaning of the receiving area. The receiving clerk receives the commodities as per the standard specifications agreed by the hotel and the vendor.

SENSITIZATION

All vegetables should be sanitized with 50ppm chlorine. Usually, a double sink is used for washing and sanitizing of vegetables.

AWARENESS

A standard purchase specification with photographs of the product should be made available to the receiving clerk to make the receiving more accurate.

Receving Area Layout

You can also check : Principles of planning for quantity food production with regard to (Space allocation, Equipment selection, Staffing)

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