The chef is preparing for a special event and asks her storeroom manager to purchase $6$ ribeye roasts.$$ The storeroom manager calls his vendor, who quotes him a price of $$14\mathrm{.}04/$lbs$.$ for USDA prime and $$9\mathrm{.}33/$lbs$.$ for USDA Choice.$$ The manager decides to get the prime beef and orders $6$ roasts.$$

The next day, the delivery arrives and the receiving clerk inspects and signs for $6$ USDA choice roasts at $$10\mathrm{.}81/$lbs$.$ instead of the $$9\mathrm{.}33/$lbs$.$ price that was quoted. The chef is upset that in addition to getting USDA choice roasts instead of USDA prime, the person who received the order accepted ribeye rolls instead of ribeye roasts.$$

Identify three forms or paperwork the chef, storeroom manager, and receiving clerk could have used to prevent these errors, and, for each item you suggest, describe how its use would have minimized the likelihood of errors.$$