The prevention of pilferage is one of the objectives of beverage A. purchase control. O B. receiving control. C. storage control. D. issuing control.What is the final step in the standard receiving procedure for beverages? O A. Set up a requisition system. B. Sign the original invoice and return it to the driver. C. Notify the person responsible for storing beverages that a delivery has been received. D. Compare the invoice to the order.Smaller establishments routinely use all of the following receiving, storing, and issuing techniques except )A. they tend to create a receiving system based on verbal invoices. O B. they tend to lock storage facilities with one key rather than assign an employee as storeroom manager. C. they devise a less formal receiving system with at least some written record. D. they tend to have just one type of requisition system.Smaller establishments routinely use all of the following receiving, storing, and issuing techniques except )A. they tend to create a receiving system based on verbal invoices. B. they tend to lock storage facilities with one key rather than assign an employee as storeroom manager. C. they devise a less formal receiving system with at least some written record. D. they tend to have just one type of requisition system.What is the final step in the standard receiving procedure for beverages? O A. Set up a requisition system. B. Sign the original invoice and return it to the driver. C. Notify the person responsible for storing beverages that a delivery has been received. D. Compare the invoice to the order.The prevention of pilferage is one of the objectives of beverage A. purchase control. B. receiving control. C. storage control. D. issuing control.Question 8 (2 points) No bottles should ever be issued without A. prior notice. B. a written requisition signed by an authorized person. C. a bin card. OD. exchanging them for empty bottles. Question 9 (2 points) Only one person should typically be allowed in the beverage storeroom except when A. the responsibility is shared by two or more stewards working different shifts. B. there is more than one key to the storeroom. C. a foodservice operation employs both service and special-purpose bars. D. the individual assigned responsibility for the beverage inventory is on vacation.Question 10 (2 points) Smaller establishments routinely use all of the following receiving, storing, and issuing techniques except )A. they tend to create a receiving system based on verbal invoices. O B. they tend to lock storage facilities with one key rather than assign an employee as storeroom manager. )C. they devise a less formal receiving system with at least some written record. D. they tend to have just one type of requisition system