... Airtel Tigo 3G 10:46 AM 7% + Back ASSIGN PURC.docx HTM 358: HOSPITALITY AND TOURISM PURCHASING AND SUPPLY MANAGEMENT ASSIGNMENT 1. At 8 A.M. on May 27, the A & H Foods Company delivered the following items: Unit Quantity Item Description Unit Price Extension Pound 80 T-bone steak 56.85 $548.00 Pound 18 Sliced bacon 280 50.40 Pound 20 Flank steak 85.00 Case 2 Floor wax, gallon 28.00 56,00 Case 2 Boston lettuce 16.50 33.00 Case 1 Canned green 17.50 17.50 beans No. 10 cans Total 5789.90 Upon inspection, you determine that the sliced bacon is inferior and that you must return it to the supplier. (a) Using your knowledge credit memorandum on as a guide, prepare a Request for Credit memo for the bacon. (b) Using your knowledge on designing a pick up memo, prepare one for any one item listed above. Aided by designing an invoice stamp complete the information formation on the invoice stamp that the receiver usually completes, transfer the acceptable items to the receiving sheet. Note: The flank steak goes directly into the in-process inventory. 2. What type of information would you like to have in the Other Information" column on the receiving sheet? Why? 3. Many operators feel that the receiving sheet is useful in calculating daily food, beverage, and nonfood costs. How do you think the receiving sheet is helpful in this matter? 4. What should a receiver do when a question arises regarding the quality of merchandise received? 5. What should a receiver do if a delivery is made without an accompanying invoice? HTM 358: HOSPITALITY AND TOURISM PURCHASING AND SUPPLY MANAGEMENT Assignment 2 1. A receiver will prepare a Request for Credit memo when: (a). (b) (c). 2. List some objectives of the receiving function. 3. List the primary essentials that are needed for proper ... Airtel Tigo 3G 10:46 AM 7% + Back ASSIGN PURC.docx HTM 358: HOSPITALITY AND TOURISM PURCHASING AND SUPPLY MANAGEMENT ASSIGNMENT 1. At 8 A.M. on May 27, the A & H Foods Company delivered the following items: Unit Quantity Item Description Unit Price Extension Pound 80 T-bone steak 56.85 $548.00 Pound 18 Sliced bacon 280 50.40 Pound 20 Flank steak 85.00 Case 2 Floor wax, gallon 28.00 56,00 Case 2 Boston lettuce 16.50 33.00 Case 1 Canned green 17.50 17.50 beans No. 10 cans Total 5789.90 Upon inspection, you determine that the sliced bacon is inferior and that you must return it to the supplier. (a) Using your knowledge credit memorandum on as a guide, prepare a Request for Credit memo for the bacon. (b) Using your knowledge on designing a pick up memo, prepare one for any one item listed above. Aided by designing an invoice stamp complete the information formation on the invoice stamp that the receiver usually completes, transfer the acceptable items to the receiving sheet. Note: The flank steak goes directly into the in-process inventory. 2. What type of information would you like to have in the Other Information" column on the receiving sheet? Why? 3. Many operators feel that the receiving sheet is useful in calculating daily food, beverage, and nonfood costs. How do you think the receiving sheet is helpful in this matter? 4. What should a receiver do when a question arises regarding the quality of merchandise received? 5. What should a receiver do if a delivery is made without an accompanying invoice? HTM 358: HOSPITALITY AND TOURISM PURCHASING AND SUPPLY MANAGEMENT Assignment 2 1. A receiver will prepare a Request for Credit memo when: (a). (b) (c). 2. List some objectives of the receiving function. 3. List the primary essentials that are needed for proper
