Motivation/energizer: I.Title: crossword puzzle II.Objectives: · To motivate students and to capture their interest to my topic · To get the attention of the class · To make them curious of my topic III.PROCESSING: I will show you a box that contains words that is related to my topic. Each student is given a chance to participate. Just raise your hands if you know the answer . Then you win. Description: https://fbcdn-profile-a.akamaihd.net/hprofile-ak-ash3/c75.0.400.400/s160x160/25363_114244488600630_2541493_n.jpgMAIN TOPIC: PURCHASING, RECEIVING, STORING SUB-TOPIC:RECEIVING PROCESSES AND IT’S IMPORTANCE.STORAGE BASICS NAME :DELOS SANTOS, APRIL P. COURSE,YR.&SEC.:BSE-TLE 3-B REPORTER NO:10 PROF.:MICHAEL VILLALON I.INTRODUCTION: Receiving and storing is the next step after purchasing .in this lesson you will learned on how the flows go with these two process. II.OBJECTIVES: -to identify the receiving and storing process -to appreciate the proper importance of receiving and storing -to apply principles of storing and receiving in food establishment III. LEARNING CONTENT: RECEIVING-is equally important as purchasing because if you commit some errors in checking it may become the loss of the establishment. RECEIVING CLERK- is the person who inspects the quality, quantity, price accuracy the product he receives. THE NECESSARY EQUIPMENTS NEEDED IN THE RECEIVING AREA: v sink v desk v measuring scale: v platform balance v beam balance v micro balance Methods of receiving: 1.CONVENTIONAL METHOD-the most common type of receiving used in most food service establishment. 2.BLIND RECEIVING METHOD-this is a method where the receiving clerk has no given information about the delivery. RECEIVING RECORDS - A receiving clerk must secure a clean, neat and organized record where the goods that have ben delivered is record. STORAGE BASICS Storing is also important as purchasing because proper storage keeps the food nutritive and the aesthetic value will be maintain METHODS OF STORING: DRY STORAGE - THIS IS THE AREA WHERE THE NON PERISHABLE ITEMS ARE BEING STORED SUCH AS FLOUR,CANNED GOODS, AND STAPLE GOODS. COLD STORAGE - THIS IS THE AREA WHERE WE SHOULD STORE THE PERISHABLE FOODS SUCHAS DAIRY PRODUCTS,.FISH, MEAT, PORK ETC DISTRIBUTING /ISSUING GOODS PROPER DISTRIBUTING IS ALSO IMPORTANT IN RECEIVING AND STORING. IN SUCH SYSTEM THERS MUST BE: v A STOREROOMKEEPER WHO IS IN CHARGE OF THE FOODS BEING STORED. v A SYSTEM OF RECEIVING AND DISTRIBUTING THE MERCHANDISE. v ASYSTEM OF RECORDING WHERE THE UNIT,QUANTITY,QUALITY AND PRICE ACCURAcy is being recorded. v A system of inventory is done in periodic basis. v A policy of (“first-in ,first out).policy to minimize and maximize usage of goods. IV.VOCABULARY WORDS: 1.perishable goods-foods that have longspan of spoilage 2.non-perishable goods- goods that are easy to spoiled. 3.staple goods- this are consumer goods that are bought and often used routinely. 4.receiving clerk- the person who actually checks the goods and inspects the quality, quantity of the goods delivered. Blind receiving- is kind of receiving where the receiving clerk has no given information about the goods that have been delivered. V.PRETEST/POSTTEST 1.What method in receiving is used in most food service establishment? a.blind receiving b. semi-blind receiving c.conventional receiving d.storing 2. It is the process of actually inspecting delivered goods if they have damage or not. a.receiving b.storing c.issuing d.planning 3.In receiving area you need to have equipments for easy flow of work, which equipment is not needed in this area. a. desk b. sink c. cart d. notebook 4.it is the process where if you will done properly, is you will maintain the essentially nutritive value of the good. a. purchasing b. receiving c, cooking d. storing 5. this is one kind of storage use to store perishable goods a. dry storage b. cold storage c. dry and cold storage d. room temperature 6.Who is responsible for checking the delivered goods? a. receiving clerk b. storage keeper c. customer d. guest 7 What method of receiving where the receiving clerk does not receive any information from the supplier.? a. partially blind method b. blind receiving c. conventional receiving d. all of the above 8. It is the thing used by the receiving clerk to record all transactions, and delivered goods the food establishment has been received. a. book record b. data c. room d. file 9.One kind of storage where we can store non perishable goods? a. dry storage b. cold storage c. elevator d. cabinet 10. This is the process states on how the food will be prepared :such as cook, storage etc. a. distributing b. receiving c. storing d. holding KEY TO CORRECTION 1.C 2.A 3 D 4.D 5.B 6 A 7 B 8.A 9.A 10. A VI.OBSERVATION AND RECOMMENDATIONS: I recommend that a receiving clerk must be mentally alert and he must be knowledgeable on receiving process. purchasing, receiving and storing is interrelated with each other when one process is gone the two process will not function effectively. VII.SUMMARY AND CONCLUSION: Receiving is the process where the receiving clerk inspects the quality,quantity and price accuracy of the delivered goods.there are two kinds of receiving namely:conventionalmethod were the receiving clerk has given information about the delivered goods while in blind receiving the receiving clerk has no given information .Storing is also important as receiving because theres aneed of proper storage of goods to maintain there aesthetic and nutritive value of the good. there are two kinds of storing: namely the dry storage where we store the staple and non perishable goods and the cold storage where we store our perishable goods such as meats, fish ,and dairy products. Distributing is the process where we decide or properly distribute goods to their appropriate process like for storing ,cooking etc. VIII.REFERENCES: BASBAS, LEONORA LEARNING AND LIVING IN THE 21ST CENTURY FOR HIGHSCHOOL 3RD EDITION NAME:DELOSSANTOS,APRIL P. COURSE,YR. ,SEC.:BSE-TLE 3- B REPORTER NO:10 PROF:MICHAEL VILLALON DATE : AUGUST 15,2013 LEARNING CONTENT: RECEIVING-is equally important as purchasing because if you commit some errors in checking it may become the loss of the establishment. RECEIVING CLERK- is the person who inspects the quality, quantity, price accuracy the product he receives. THE NECESSARY EQUIPMENTS NEEDED IN THE RECEIVING AREA: v sink v desk v measuring scale: v platform balance v beam balance v micro balance Methods of receiving: 1.CONVENTIONAL METHOD-the most common type of receiving used in most food service establishment. 2.BLIND RECEIVING METHOD-this is a method where the receiving clerk has no given information about the delivery. RECEIVING RECORDS - A receiving clerk must secure a clean, neat and organized record where the goods that have ben delivered is record. STORAGE BASICS Storing is also important as purchasing because proper storage keeps the food nutritive and the aesthetic value will be maintain METHODS OF STORING: DRY STORAGE - this is the area where the non perishable items are being stored such as flour,canned goods, and staple goods. COLD STORAGE - this is the area where we should store the perishable foods suchas dairy products,.fish, meat, pork etc DISTRIBUTING /ISSUING GOODS PROPER DISTRIBUTING IS ALSO IMPORTANT IN RECEIVING AND STORING. IN SUCH SYSTEM THERS MUST BE: v a storeroomkeeper who is in charge of the foods being stored. v a system of receiving and distributing the merchandise. v asystem of recording where the unit,quantity,quality and price accuracy is being recorded. v A system of inventory is done in periodic basis. A policy of (“first-in ,first out).policy to minimize and maximize usage of goods
Posted on: Sun, 15 Sep 2013 06:35:33 +0000
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