First link suppliers to purchased items and packaging. Check units, net/gross cost and tax.
Prepare and approve the purchase order. On delivery, enter the quantities actually received and required batches/dates. Partial receipts keep the outstanding quantity open.
Validated receipts change stock. Correct errors using a correction or supplier return, never a duplicate receipt.
Example
You order 10 cases and receive 8: first check the units per case, then enter the 8 actually received. Delivery of the remaining 2 requires another receipt linked to the same purchase, not a duplicate of the 8.
Check before confirming
Check supplier, purchase unit, net or gross cost, tax and receiving location. Enter required batches and dates. After a connection failure, check the result or retry the same operation without creating a duplicate.
Access and scope
Retail sections require a compatible selected register and the necessary modules and permissions. Check the store and register first. Local access does not always expose these sections; use the connection mode intended for your installation. Missing access does not mean the food-service catalog should be used instead.