Recieving and storing (report) Assignment Example | Topics and Well Written Essays - 750 words

Recieving and storing (report) - Assignment representativeIn understanding these beas, the study selected a small restaurant which is located in Toronto. The restaurant is a small-scale one and deals with mostly fast foods, which are consumed on a continuous basis by the locals. The restaurant is called stockyards smokehouse and larder. The study will attempt to provide a detailed analysis of the build of activities which the restaurant is undertaking through with(predicate) information that has been obtained from the way as well as the means through which the business could be improved specifically on its receiving as well as computer storage procedures.The management together with the supplier of the restaurant has cash on delivery agreement as regards to the reception of the deliveries. Upon arriving with the products at the restaurant, the supplier drops off the products at the back of the restaurant at midday mostly. Reception of these food deliveries is ordinarily by the person washing the dishes or the morning cook who on most does not affirm on either the quality or quantity of the products. Deliveries of aprons and rags are made on Tuesday and Friday (Ghiani, 2007).. Duration of the deliveries is usually approximately 1 to 2 minutes and at most is 5 minutes. New products such as rags and pop are received on Tuesday and Wednesday respectively, while dry items for storage such as napkins, boxes and condiments are received on Saturday. Major challenges during reception of the deliveries acknowledge reception of goods at a busy time, unavailability of staff to countercheck the quality as well as the quantity of delivery and also circumscribed space to store the items delivered. The restaurant uses different storage items for storage of different products with different characteristics. The storage items include walk-in-fridges, smoker freezers, and larder. These storage materials are not adequate and as a result, the restaurant requires addition al storage space for refrigeration in order to