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1. To gain good product knowledge with regards to purchase specifications and quality standards through receiving processes. 在收貨過程中能夠識別物品規格和質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。并了解萬豪和酒店的標準及要求。 3. To coordinate between suppliers and user departments for a mutual beneficial delivery schedule. This schedule is subject to revision whenever necessary. 協調使用部門與供應商送貨時間。并根據需要變化。 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. 確保所有采購物品、借入物品、展示品或與運作相關的、進入酒店的物品都經過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. 確保收到的采購物品符合采購標準。將供應商的發票和送貨單與采購單和每日市場清單比較,確保物品的價格、數量和質量符合訂購標準。 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，通知廚師長。然后給這些物品貼上標簽，同時將標簽下聯連同收貨報告和發票一起送到成本部。 7. To receive engineering spare parts or machinery, it should be checked together with the engineering representative who countersign on the receiving record. 當收到工程備件或機器時，應當與工程部代表一起檢測并一起在收貨報告上聯署簽名。 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. 對于送達物品的短缺，應當準備一份匯總表送交采購部，同時復印給相關部門及成本部。