Documents by the Supplier (including format)

Documents by the Supplier (including format)

  • ADVICE NOTE– Advice notes are sent to the purchaser, informing him that goods ordered have been dispatched, giving the date of dispatch and method of carriage used. Post, rail, etc. Most suppliers on a regular basis do not use these procedures; the most common would be for equipment or deliveries of high value.
  • DELIVERY NOTE– Are sent by the supplier to the purchaser accompanying the goods ordered. The goods must be checked against delivery notes and then signed for. The delivery note should be in duplicate one copy for the purchaser and another for the supplier. Suppliers will require delivery note to be signed by the receiver as proof of delivery and that the goods are satisfactory. In situations where goods are not checked on receipt the delivery note should be marked contents unknown and signed by the receiver. In the event of the goods being either not as ordered or omitted from the delivery, the deliveryman should be informed of the reason and a request for credit note made and acknowledge by him. Goods should never be signed without checking them or this being indicated on the delivery note.
                               XYZ WHOLESALE SUPPLIER LTD. 
   ToABC Hotel                                                                         Delivery note No.173Purchase Order No.28 
Item nameDescriptionQuantity  Unit Cost       Checked
     
                                                                Goods Received by _____________
  • INVOICE: The supplier sends an invoice to the purchaser usually a few days after delivery has been made and accepted, giving financial details of the transaction (bill). Some suppliers will incorporate the invoice with the delivery note to minimize their paperwork. A disadvantage of this system is complications that may be created when goods are returned involving the issue of credit notes. The layout of an invoice will vary according to the supplier and their particular system; the supplier retains a copy for accounting purpose.
XYZ Supplier, New DelhiTo,                                                                                                      DateABC Hotels  Pvt. Limited                                                                 Invoice No.New Delhi
Name of an item with a descriptionUnitQuantityUnit CostTotal costSales Tax
       
    Signature of Supplier                                  TotalLess DiscountSub TotalSales TaxGrand Total
  • REQUEST FOR CREDIT MEMORANDUM is made up by the receiver when the goods have to be returned. It is signed by the delivery driver, who takes the duplicate copy back to the supplier as proof that the goods were sent back. The supplier will subsequently issue a credit invoice.
ABC Hotels, New Delhi To,                                                                                                        Date-XYZ, Supplier                                                                                      S.No.New Delhi
Please issue credit memo for items listed below:®
Code   Weight     Items Unit                       Cost Total Cost
    
Reason    1. Liver not delivered but invoiced.2. Beef not as per specifications.
F&BControllerAccountingDepartmentVan DriverRequested by ___________Receiving clerk
  • CREDIT NOTE:– Are advice to clients, setting out allowances made for goods returned or adjustments. They should also be issued when crates, boxes or containers are returned. A credit note is exactly the same form as invoices except the word “credit note” appears in place of the word invoice. To make them more easily distinguishable they are usually printed in red, whereas invoices are always printed in black. A credit note should be sent as soon as it is known that a client is entitled to the credit of the sum with which he has been previously charged by invoice.
  • STATEMENTS- Are summaries of all invoices and credit notes sent to the purchaser during the previous accounting period usually one month. They also show any sums owing or paid from a previous accounting period and the total amount due.
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

Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

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...

Related Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is based mostly on regional variation, its rich cultural heritage and the influence of the Royal...

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             ...