Jerry(101) It is vital to ensure that correct purchasing and receiving procedures are implemented and followed when any product enters your foodservice establishment. Many foodborne illness outbreaks could be prevented by paying careful attention to what you're receiving, how you're receiving it, and from whom. Complete the attached worksheet. If you have problems with the attachment, the questions are copied below. Please answer each question THOROUGHLY and use correct sentence structure. The questions are copied below, so if you have trouble with the attachment, you may copy and paste the questions and answer them, and then submit that document for grading. **Please note - since this is a worksheet, the turnitin.com similarity scores will naturally be high. I am looking at similarity and for evidence of academic integrity for the answers. Quotes must still be in quotes, and you are expected to compose your answers using your own words, citing sources if applicable.** Any questions, please ask for clarification. Assignment B Week 3 Instructions: Complete the worksheet, filling in your answers in the supplied text boxes below the question. Be sure to save your assignment according to the file labeling instructions in the syllabus and assignment instructions. Leave the points received section blank that is for instructor use only. Assignment labeling: Assignment files will be labeled with the following format: Student Name_Assignment Name_Course Identifier Example: FirstnameLastname_AssignmentOne_HOSP101 or Lastname_AssignmentOne_HOSP101 1. True or False? Any kitchen employee can receive a delivery if the manager is busy. Explain your reasoning. 10 points possible Points received: 2. Bob has received a delivery of fresh fish at the SUPA Restaurant. It is received on ice. He checks the temperature of the fish and finds that it is 40F. He notices that the color of the fish is bright and the gills are bright red. He touches the fish and his finger imprint remains. The eyes of the fish are bright, clear and full. What else should he consider when receiving this shipment? Should he accept this delivery? Why or why not? 10 points possible Points received: 3. Lydias produce company has just pulled up to the loading dock outside the restaurant. She is receiving a delivery of 3 cases of strawberries, 2 cases of pre-sliced tomatoes, and one box of lemons. What should she do to ensure she is receiving this delivery correctly? Be specific. 10 points possible Points received: 4. Explain what you should do when receiving a delivery of dry food. Be specific and describe the entire receiving process. Explain exactly what you are checking and what would cause you to reject the shipment. Be complete in your answer. 10 points possible Points received: 5. The main supplier of refrigerated, frozen and dry goods arrives late at the SUPA Restaurant, just as the lunch rush is beginning. Roger, the head line cook lets him in and he proceeds to unload the delivery. Roger figures that since this is their regular supplier, hell treat them fairly and wont give them anything that is incorrect. Besides, the General Manager is out on the floor of the restaurant and its beginning to get busy. The driver unloads the frozen food first, frozen fish fillets in sealed boxes, boxes of precut French fries, and a case of frozen cheesecake. Roger quickly notes that the correct number of cases of each item was delivered and he stores them in the freezer, making a mental note to rotate the stock after the lunch rush. The driver then unloads 3 cases of milk, creamer and bulk cheese. The cheese is in cardboard boxes and Roger quickly checks to see that the correct number of boxes is delivered, puts them into the walk in and rushes back to the line. The driver continues to unload the dry goods. He stacks the cases along the back wall, where the prep cook is working. The dry goods include sacks of flour in sealed cardboard boxes, SUPA branded seasoning, Bulk ketchup refills, a variety of canned goods and gourmet cookies, so coveted by employees that the manager usually locks them in the liquor closet, distributing them only when necessary for restocking the dessert line. The driver needs to get to his next delivery, so he asks the prep cook to count the cases, confirm they match the invoice, and he is on his way. The delivery remains sitting on the prep line for the remainder of the lunch rush because the prep cook is not authorized to put away deliveries. So many things went wrong here. Explain all the incorrect procedures, beginning with how Roger should have handled the delivery driver in the beginning. Describe the incorrect receiving procedures and explain all the things that could have been missed, or could go wrong with this delivery. Take into account where the new product is during the lunch rush and the result of the product being there. Be thorough in your analysis and try to consider any and all possible outcomes from this delivery situation.

Jerry(101)

It is vital to ensure that correct purchasing and receiving procedures are implemented and followed when any product enters your foodservice establishment. Many foodborne illness outbreaks could be prevented by paying careful attention to what you're receiving, how you're receiving it, and from whom.

Complete the attached worksheet. If you have problems with the attachment, the questions are copied below. Please answer each question THOROUGHLY and use correct sentence structure.

The questions are copied below, so if you have trouble with the attachment, you may copy and paste the questions and answer them, and then submit that document for grading.

**Please note - since this is a worksheet, the turnitin.com similarity scores will naturally be high. I am looking at similarity and for evidence of academic integrity for the answers. Quotes must still be in quotes, and you are expected to compose your answers using your own words, citing sources if applicable.**

Any questions, please ask for clarification.

Assignment B Week 3

Instructions: Complete the worksheet, filling in your answers in the supplied text boxes below the question. Be sure to save your assignment according to the file labeling instructions in the syllabus and assignment instructions.

Leave the points received section blank that is for instructor use only.

Assignment labeling: Assignment files will be labeled with the following format:
Student Name_Assignment Name_Course Identifier
Example: FirstnameLastname_AssignmentOne_HOSP101 or Lastname_AssignmentOne_HOSP101


1. True or False? Any kitchen employee can receive a delivery if the manager is busy. Explain your reasoning.
10 points possible Points received:


2. Bob has received a delivery of fresh fish at the SUPA Restaurant. It is received on ice. He checks the temperature of the fish and finds that it is 40F. He notices that the color of the fish is bright and the gills are bright red. He touches the fish and his finger imprint remains. The eyes of the fish are bright, clear and full. What else should he consider when receiving this shipment? Should he accept this delivery? Why or why not?
10 points possible Points received:



3. Lydias produce company has just pulled up to the loading dock outside the restaurant. She is receiving a delivery of 3 cases of strawberries, 2 cases of pre-sliced tomatoes, and one box of lemons. What should she do to ensure she is receiving this delivery correctly? Be specific.
10 points possible Points received:


4. Explain what you should do when receiving a delivery of dry food. Be specific and describe the entire receiving process. Explain exactly what you are checking and what would cause you to reject the shipment. Be complete in your answer.
10 points possible Points received:


5. The main supplier of refrigerated, frozen and dry goods arrives late at the SUPA Restaurant, just as the lunch rush is beginning. Roger, the head line cook lets him in and he proceeds to unload the delivery. Roger figures that since this is their regular supplier, hell treat them fairly and wont give them anything that is incorrect. Besides, the General Manager is out on the floor of the restaurant and its beginning to get busy.

The driver unloads the frozen food first, frozen fish fillets in sealed boxes, boxes of precut French fries, and a case of frozen cheesecake. Roger quickly notes that the correct number of cases of each item was delivered and he stores them in the freezer, making a mental note to rotate the stock after the lunch rush.

The driver then unloads 3 cases of milk, creamer and bulk cheese. The cheese is in cardboard boxes and Roger quickly checks to see that the correct number of boxes is delivered, puts them into the walk in and rushes back to the line.

The driver continues to unload the dry goods. He stacks the cases along the back wall, where the prep cook is working. The dry goods include sacks of flour in sealed cardboard boxes, SUPA branded seasoning, Bulk ketchup refills, a variety of canned goods and gourmet cookies, so coveted by employees that the manager usually locks them in the liquor closet, distributing them only when necessary for restocking the dessert line.

The driver needs to get to his next delivery, so he asks the prep cook to count the cases, confirm they match the invoice, and he is on his way. The delivery remains sitting on the prep line for the remainder of the lunch rush because the prep cook is not authorized to put away deliveries.

So many things went wrong here. Explain all the incorrect procedures, beginning with how Roger should have handled the delivery driver in the beginning. Describe the incorrect receiving procedures and explain all the things that could have been missed, or could go wrong with this delivery. Take into account where the new product is during the lunch rush and the result of the product being there. Be thorough in your analysis and try to consider any and all possible outcomes from this delivery situation.