1. How does a well-planned receiving program contribute to cost and quality control? 2. What are some potential consequences of a poorly planned and monitored receiving process? 3. Identify food items where the mini-max stock level would be most appropriate. Do the same for the par stock method. 4. Most organizations today use a computer to track inventory (perpetual). What value then might a periodic physical inventory offer? 5. With what foodservice and organizational departments would the receiving function be coordinated? 6. What are the pros and cons of a structured process for issuing product from storage? 7. Why are tight security measures important in receiving, storage, and inventory? 8. What skills and qualities would be desirable when hiring an employee to work in receiving? 9. Why is it particularly important to keep the receiving area clean and in good repair? 10. What are the limitations to enforcing strict hours of delivery for all vendors?