A supplier of equipment of food stuff has to be selected who should be ideally located and having full range of products available. Purchases are to be made in the form of purchase orders where all the necessary requirements are included. A purchase record must include what to order, date, price and who has ordered. For beverages the particular brands having consistent qualities and quantities etc. must be considered. There are different receiving practices for different organisations but some generalised principles include: • Checking delivery note and signing it after receiving the product • Inspection of the products delivered so that it can be determinate if they are in agreement with the purchase order and specification • Store and deliver goods to the right place. All the invoices must be checked and kept in record so that they can be used for future payments and references, right invoicing system and payment terms can be key to a strong and healthy relationship between the supplier and the business. Storage of equipment and supplies is also very important as raw material should be stored correctly under the right condition and temperature. The dry goods and items are stored in refrigeration and freezing, beverages can be stored in cellars or separate rooms. A good and effective storekeeping helps the organisation in running efficiently and effectively.

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