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 receiving. 4. What is the primary difference between invoice receiving and blind receiving? 5. Briefly describe the computation of price extensions. 6. Describe one purpose of using an invoice stamp. 7. What is the primary reason for using meat tags? 8. Briefly describe the concept of stock rotation. 9. What is a bill of lading? 10. What does it mean when we say that a food item has been "slacked out? 11. Why should you separate meat items before weighing them? 12. What is the primary purpose of the Pick-Up memo