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1. To gain good product knowledge with regards to purchase specifications and quality standards through receiving processes. 在收貨過(guò)程中能夠識(shí)別物品規(guī)格和質(zhì)量從而判斷物品好壞。 2. To be fully acquainted with the receiving procedures, Marriott and hotel’s standards and requirements. 熟知收貨程序。并了解萬(wàn)豪和酒店的標(biāo)準(zhǔn)及要求。 3. To coordinate between suppliers and user departments for a mutual beneficial delivery schedule. This schedule is subject to revision whenever necessary. 協(xié)調(diào)使用部門與供應(yīng)商送貨時(shí)間。并根據(jù)需要變化。 4. To ensure that all items purchased, borrowed, on demonstration or brought into the hotel in relation to operation should pass through Receiving Department and be covered by a Receiving Record. 確保所有采購(gòu)物品、借入物品、展示品或與運(yùn)作相關(guān)的、進(jìn)入酒店的物品都經(jīng)過(guò)收貨部門并被登記在收貨記錄上。 5. To ensure that incoming merchandises are checked against standard purchase specifications. To compare supplier’s invoices or delivery note to purchase order or Daily Market List to ascertain that price, quantity and quality are in order. 確保收到的采購(gòu)物品符合采購(gòu)標(biāo)準(zhǔn)。將供應(yīng)商的發(fā)票和送貨單與采購(gòu)單和每日市場(chǎng)清單比較,確保物品的價(jià)格、數(shù)量和質(zhì)量符合訂購(gòu)標(biāo)準(zhǔn)。 6. To receive meat, poultry and seafood items, chef must be informed upon arrival. These should then be tagged with the upper portion while the lower portion is sent to Cost Accountant together with receiving record and supplier invoice. 在肉類、家禽和海鮮到貨時(shí)，通知廚師長(zhǎng)。然后給這些物品貼上標(biāo)簽，同時(shí)將標(biāo)簽下聯(lián)連同收貨報(bào)告和發(fā)票一起送到成本部。 7. To receive engineering spare parts or machinery, it should be checked together with the engineering representative who countersign on the receiving record. 當(dāng)收到工程備件或機(jī)器時(shí)，應(yīng)當(dāng)與工程部代表一起檢測(cè)并一起在收貨報(bào)告上聯(lián)署簽名。 8. For short delivery, an outstanding order list is to be completed and sent to Purchasing Department, with copy to department concerned and the Cost Accountant. 對(duì)于送達(dá)物品的短缺，應(yīng)當(dāng)準(zhǔn)備一份匯總表送交采購(gòu)部，同時(shí)復(fù)印給相關(guān)部門及成本部。