Receiving The Dining and Culinary Service unit of University of Wisconsin Housing is a high- Volume and complex foodservice. Obviously, the receiving, storage, and inventory system and processes need to be highly organized and orchestrated to ensure that food and supplies are where they need to be, when needed. Receiving is actually done in three places: at the off- campus warehouse, at the commissary and at individual units. The warehouse is used to store-to-store supplies and food products that have a relatively long shelf life: canned products, for example. The most active area of receiving is that the dock of the commissary Each day multiple deliveries are made to the commissary from a variety of vendors These include 53- foot semi trucks from the main food distribution c Sysco ad U.S. Food Service as well as small vans from local bakeries. Numbers of deliveries vary greatly by day of the week. Monday and Fridays are big reception days with a s many as 40 deliveries, whereas Tuesdays and Thursdays may see as few as five. Complicating matters is the fact that trucks for catering and garbage removal us the same dock. Obviously it takes a great deal of planning and coordinating to prevent backups at the dock and on the local streets ompanies such as This function is managed by the commissary’s Inventory Control Coordinator, who in tum supervises three employees, two of whom transport product from the dock to the appropriate storage areas. The third employee is responsible for inventory 1. How dies the Inventory Control Coordinator likely Make 2 statements (a paragraph each) based on the discussion below. The questions that are provided below are for guidance – please help me come out with two statements of the overall reading.