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Documents by the Supplier (including format)

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Documents by the Supplier (including format)

 

  • ADVICE NOTE– Advice notes are sent to the purchaser, informing him that goods ordered have been dispatched, giving the date of dispatch and method of carriage used. Post, rail, etc. Most suppliers on a regular basis do not use these procedures; the most common would be for equipment or deliveries of high value.
  • DELIVERY NOTE– Are sent by the supplier to the purchaser accompanying the goods ordered. The goods must be checked against delivery notes and then signed for. The delivery note should be in duplicate one copy for the purchaser and another for the supplier. Suppliers will require delivery note to be signed by the receiver as proof of delivery and that the goods are satisfactory. In situations where goods are not checked on receipt the delivery note should be marked contents unknown and signed by the receiver. In the event of the goods being either not as ordered or omitted from the delivery, the deliveryman should be informed of the reason and a request for credit note made and acknowledge by him. Goods should never be signed without checking them or this being indicated on the delivery note.

 

                               XYZ WHOLESALE SUPPLIER LTD.

 

   To

ABC Hotel                                                                         Delivery note No.173

Purchase Order No.28

 

Item name Description Quantity   Unit Cost        Checked
         
                                                                Goods Received by _____________

 

  • INVOICE: The supplier sends an invoice to the purchaser usually a few days after delivery has been made and accepted, giving financial details of the transaction (bill). Some suppliers will incorporate the invoice with the delivery note to minimize their paperwork. A disadvantage of this system is complications that may be created when goods are returned involving the issue of credit notes. The layout of an invoice will vary according to the supplier and their particular system; the supplier retains a copy for accounting purpose.

 

XYZ Supplier, New Delhi

 

To,                                                                                                      Date

ABC Hotels  Pvt. Limited                                                                 Invoice No.

New Delhi

Name of an item with a description Unit Quantity Unit Cost Total cost Sales Tax
           

 

 

 

 

 

Signature of Supplier

                                  Total

Less Discount

Sub Total

Sales Tax

Grand Total

 

  • REQUEST FOR CREDIT MEMORANDUM is made up by the receiver when the goods have to be returned. It is signed by the delivery driver, who takes the duplicate copy back to the supplier as proof that the goods were sent back. The supplier will subsequently issue a credit invoice.
ABC Hotels, New Delhi

 

To,                                                                                                        Date-

XYZ, Supplier                                                                                      S.No.

New Delhi

Please issue credit memo for items listed below:®
Code    Weight      Items  Unit                       Cost  Total Cost
       
Reason    1. Liver not delivered but invoiced.

2. Beef not as per specifications.

F&B

Controller

Accounting

Department

Van Driver Requested by ___________

Receiving clerk

  • CREDIT NOTE:– Are advice to clients, setting out allowances made for goods returned or adjustments. They should also be issued when crates, boxes or containers are returned. A credit note is exactly the same form as invoices except the word “credit note” appears in place of the word invoice. To make them more easily distinguishable they are usually printed in red, whereas invoices are always printed in black. A credit note should be sent as soon as it is known that a client is entitled to the credit of the sum with which he has been previously charged by invoice.
  • STATEMENTS- Are summaries of all invoices and credit notes sent to the purchaser during the previous accounting period usually one month. They also show any sums owing or paid from a previous accounting period and the total amount due.

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Syllabus BHM205

01 Food Cost Control

  1. Introduction to Cost Control
  2. Define Cost Control
  3. The Objectives and Advantages of Cost Control
  4. Basic costing
  5. Food Costing

02 Food Control Cycle

  1. Purchasing Control
  2. Aims of Purchasing Policy
  3. Job Description of Purchase Manager/Personnel
  4. Types of Food Purchase
  5. Quality Purchasing
  6. Food Quality Factors for different commodities
  7. Definition of Yield
  8. Tests to arrive at standard yield
  9. Definition of Standard Purchase Specification
  10. Advantages of Standard Yield and Standard Purchase Specification
  11. Purchasing Procedure
  12. Different Methods of Food Purchasing
  13. Sources of Supply
  14. Purchasing by Contract
  15. Periodical Purchasing
  16. Open Market Purchasing
  17. Standing Order Purchasing
  18. Centralised Purchasing
  19. Methods of Purchasing in Hotels
  20. Purchase Order Forms
  21. Ordering Cost
  22. Carrying Cost
  23. Economic Order Quantity
  24. Practical Problems

03 Receiving Control

  1. Aims of Receiving
  2. Job Description of Receiving Clerk/Personnel
  3. Equipment required for receiving
  4. Documents by the Supplier (including format)
  5. Delivery Notes
  6. Bills/Invoices
  7. Credit Notes
  8. Statements
  9. Records maintained in the Receiving Department
  10. Goods Received Book
  11. Daily Receiving Report
  12. Meat Tags
  13. Receiving Procedure
  14. Blind Receiving
  15. Assessing the performance and efficiency of receiving department
  16. Frauds in the Receiving Department
  17. Hygiene and cleanliness of area

04 Storing & Issuing Control

  1. Storing Control
  2. Aims of Store Control
  3. Job Description of Food Store Room Clerk/personnel
  4. Storing Control
  5. Conditions of facilities and equipment
  6. Arrangements of Food
  7. Location of Storage Facilities
  8. Security
  9. Stock Control
  10. Two types of foods received – direct stores (Perishables/nonperishables)
  11. Stock Records Maintained Bin Cards (Stock Record Cards/Books)
  12. Issuing Control
  13. Requisitions
  14. Transfer Notes
  15. Perpetual Inventory Method
  16. Monthly Inventory/Stock Taking
  17. Pricing of Commodities
  18. Stock taking and comparison of actual physical inventory and Book value
  19. Stock levels
  20. Practical Problems
  21. Hygiene & Cleanliness of area

05 Production Control

  1. Aims and Objectives
  2. Forecasting
  3. Fixing of Standards
    1. Definition of standards (Quality & Quantity)
    2. Standard Recipe (Definition, Objectives and various tests)
    3. Standard Portion Size (Definition, Objectives and equipment used)
    4. Standard Portion Cost (Objectives & Cost Cards)
  4. Computation of staff meals

06 Sales Control

  1. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price
  2. Matching costs with sales
  3. Billing procedure – cash and credit sales
  4. Cashier’s Sales summary sheet