Employee receiving a delivery.
Typical small- and large-format food retailers receive approximately 1,100 and 12,000 direct service deliveries, respectively, each year. This, in addition to wholesaler deliveries, means that the receiving aspect of an operation can occupy a valuable amount time, labor and resources.
In this course, you will learn the basics of food retail receiving, as well as some of the best receiving practices and procedures currently being used in the market today. Topics in this course include DSD and wholesaler deliveries, the job responsibilities of receivers, check-in procedures and shrink reduction.
This course has the following objectives:
• List the differences between wholesaler deliveries and direct store deliveries (DSD).
• Identify tasks to prepare and receive deliveries.
• List the common practices that add unnecessary costs to retail operations.
Course Duration: 105m