Instructions: Ordering and receiving are critical to managing a hospitality or food service operation. Complete Part A$,$ Part B$,$ and Part C below.

Part A: Sylvester Junior, owner of Sylvester's Steakhouse, is opening up a new restaurant Tuesday $5$:$00$ PM on May ${13}^{th}$ in Miami, Florida. On May ${13}^{th},$ the restaurant will be receiving their initial order of food, produce, beverages, and chemicals. The executive chef, Quincy, has been tasked with receiving and storing all food, beverage and chemicals as they are delivered to the restaurant.

Using the table $1$A below, explain the proper techniques for receiving and storing each item when inspecting and receiving inventory. Describe in detail how each item should look, smell, or feel when received. Lastly, explain how each item should be stored.

Table $1$A

$\backslash$table$[[\backslash$table$[[$Name of Food Appearance$/$Smell$/$Texture$],[$Item$]],\backslash$table$[[$Receiving$],[$Temperature$]],\backslash$table$[[$Storage Location$],[($i$.$e$.$ Freezer, Refrigerator, Room$],[$Temperature$,$ etc.$)]],\backslash$table$[[$Required Storage$],[$Temperature$]]],[,,,]]$

Whole Red

Snapper

Eggs

Bell Peppers

Duck Breast

Split Peas

Strawberries

Whole

Pineapples

Part B: Adrian Matthews is the sous chef for Sylvester's Steakhouse. He has been tasked with filling out a chemical requisition form. During the opening shift $(6am-2pm),$ the restaurant will need the following chemicals: Stainless Steel Spray, Sanitizer Solution, and All$-$purpose Cleaner. Cost out the order by filling out the requisition form, Table $1$B$,$ below:

Table $1$B

Shift Date

Requisition Form

By Completed

Product

Number of Bottles Bottle Size Bottle Cost Total Cost Date Needed

Stainless Steel Spray $2$

$28oz.,$$$4\mathrm{.}95$

Sanitizer Solution $3$

$16oz.,$$$3\mathrm{.}50$

All Purpose Cleaner $2$

$20$ oz$.,$$$3\mathrm{.}65$

Part C: The USDA, National Association of Meat Purveyors and other governmental agencies outline quality and condition regulations by inspecting and grading inventory items, such as meats, poultry, eggs, dairy products, produce and more. Research this process and respond to each question below.

When grading and inspecting fruit, the quality of fruits and vegetables is determined by various factors by the USDA. What are some of these factors determine grade? Explain the categories in the grading system utilized by the USDA.

The USDA also grants grades for other products, such as Beef. What are the different USDA grades of beef? Explain the difference between each category.

Requirements: