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3rd/4th Sem F & B Control Notes

Frauds in the Receiving Department

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Last updated: 11 July 2023

Frauds in the Receiving Department

 

FRAUDS IN THE RECEIVING DEPARTMENT (BY SUPPLIER) – There are many ways in which an unscrupulous person can defraud an operation.

  1. Packing, merchandise in excessive moisture or wrappings or ice to make weighing more difficult and to add more weight to it.
  2. Repackaging product and putting lighter weight in new crates while keeping the price same as for the heavier original crates.
  3. Placing satisfactory merchandise on top-level that is visible, but inserting merchandise of inferior quality underneath.
  4. No sending grade specified hoping it will not be noticed.
  5. Sending incomplete shipments with full bills and neglecting to send the remainder.
  6. Charging for boneless meat while leaving the bone in and excessive fat on the meat.
  7. Supplying short weighs.
  8. Using excessive packaging materials to increase weights.
  9. Delivering merchandise directly to the kitchen without passing it through the receiving department.

 

PREVENTIVE MEASURES

  1. The strict control of people working in the receiving department.
  2. Proper log entries for each and every article.
  3. To keep a proper check on incoming articles.
  4. Proper security to be maintained to prevent unauthorized persons from entering the receiving department.

 

FRAUDS IN THE RECEIVING DEPARTMENT- The prime objective of the receiving department is to ensure that the establishment has obtained the goods of the correct quality and at the agreed price. This is one of the most important departments and should be manned with fully trained persons who have the knowledge of receiving procedures as well as items being ordered. But if it is being staffed with people having no specialized knowledge, then it would lead to frauds in receiving. Some of such frauds are as follows:

  1. The quantity received is not in accordance with the purchase order i.e. in terms of quality and standard purchase specification.
  2. Accepting substandard quality due to ignorance or intentionally.
  3. Incorrect weighing equipment.
  4. Some tricks where vigilance is required.
  1. Highly iced fish
  2. Wet vegetables.
  1. The time gap between receiving and storing should be minimum to avoid any pilferage from the delivery trolley.

 

FRAUD BY CUSTOMERS:

  • Deliberately walking out without paying.
  • Unjustifiably claiming that the food or drink that they had partly or totally consumed was unpalatable and indicating that they will not pay for it.
  • Disputing the number of drinks served.
  • Making payments by stolen cheques or credit cards.

 

FRAUDS BY STAFF.

  • Overcharging or undercharging for items.
  • Stealing of food, drink or cash.
  • Billing with used cheques.
  • Bringing own liquor in and selling it
  • Under pouring of peg

Adulteration of Drinks

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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