Reference no: EM132324742

Receive and Store Stock Assignment -

The purpose of assessment is to gather evidence of the student's competence against the elements, as well as skills and underpinning knowledge, required to receive and store stock.

The assignment is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.

Overview of Assessments - There are two (1) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit.

The assessment for SITXINV001 consists of:

Assessment 1 - Assignment

You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.

Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved

Assessment 2 - Practical Observation

1. You are required to wear a complete uniform applicable to your area of training or as instructed

2. Your personal presentation must reflect the standards typically expected and acceptable in the hospitality and tourism industry.

3. You will be observed completing each of the following tasks set out below or as instructed by your trainer.

• You will be observed receiving, storing and maintaining 6 different stock deliveries.
• You will be observed completing each of the following tasks set out below.

ASSESSMENT 1: Assignment

What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:

principles of stock control:

• rotation and replenishment
• product life cycle and maximising the use of all stock
• checking for slow moving items
• segregation of non-food items from food items that have potential to cross-contaminate

stock control systems:

• bin card system
• imprest system
• integrated point-of-sale system
• ledger system

stock control procedures and template documents and reports for:

• ordering
• levels
• loss
• performance
• monitoring of quality
• receipt
• reorder cycles
• rotation
• security
• stocktakes
• valuation
• wastage

storage requirements for different kinds of stock

use of stock control equipment and software where appropriate

specific industry sector, types of:

• computerised stock control systems; their functions and features
• electronic equipment used for stock control; their functions and features
• stock recording documentation
• stock security systems
• storage and their suitability for different kinds of stock

specific organisation:

• relevant stock
• product life and storage requirements for specific goods
• procedures for security, recording incoming stock, reporting on discrepancies, deficiencies, and excess stock
• order and delivery documentation

safe manual handling techniques for the receipt, transportation and storage of stock

safe and correct use of equipment

correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances.

Your task:

You are employed with Hotel Futura in Newcastle. As it is your supervisor's day off you are required to receive and store all items listed in the invoice below.

You are required to answer all questions below relating to the receiving and storage process of this delivery.

Invoice						Livewell Pty Ltd t/a Hotel Futura Beach Boulevarde Newcastle NSW 2345 02 1234 5678
Items	Specification	Qty/Vol	/kg/l/unit	Price	Received	Value
Dry Goods
Salt	Rock	1.000	kg	$0.80	2	$1.60
Pasta	Fettuccine	0.375	Packet	$1.10	3	$3.30
Tomatoes	Canned	0.375	Can	$0.78	16	$12.48
Soy	Sauce	0.500	L	$2.80	20	$56.00
Dairy
Cream	Thickened	0.600	L	$1.52	20	$30.40
Milk	Full cream	1.000	L	$1.18	4	$4.72
Butter	Salted	0.500	kg	$1.82	6	$10.92
Butter	Unsalted	0.500	kg	$2.23	10	$22.30
Cheese	Cheddar	1.000	kg	$8.55	8	$68.40
Fruit & Vegetables
Lettuce	Butter	1.000	each	$1.60	36	$57.60
Tomatoes	Roma	1.000	kg	$2.80	4	$11.20
Potatoes	Desiree	1.000	kg	$1.25	40	$50.00
Apples	Granny Smith	1.000	kg	$1.89	5	$9.45
Mangoes	Fresh	1.000	each	$1.80	16	$28.80
Paper Products
Pens w logo	Hotel Futura	1.000	each	$1.80	75	$135.00
Sanitary bags	Bundle	500.000	each	$7.68	3	$23.04
Envelopes	C5	100.000	each	$4.85	3	$14.55
Chemicals
Sparkling Dish	20 l drum	1.000	each	$48.99	1	$48.99
Sanitiser	10 l f/grade	1.000	each	$18.70	2	$37.40
Bleach	10 l	1.000	each	$14.50	1	$14.50
Furn. Polish	500ml	1.000	each	$7.70	5	$38.50
Beverages
Orange Juice	freshly squeezed	1.000	L	$3.80	10	$38.00
Mineral Water	Mountain Spring	750 ml	Bottle	$1.55	36	$55.80
Lemon Juice	Fresh	750 ml	Bottle	$3.25	5	$16.25
Cognac Hennessy	XO	700 ml	Bottle	$218.60	2	$437.20
Linen
Pillow Cases	Eqypt/white	1.000	each	$12.80	30	$384.00
T-Towels	lint free/white	1.000	each	$1.80	25	$45.00
						$1,655.40

1. List the details you need to check for the various goods listed on the invoice:

Item Category	Details to be checked (quality, temperature etc.)
Dry Goods
Dairy
Fruit & Vegetables
Paper Products
Chemicals
Beverages
Linen

2. List the correct storage areas and storage conditions for the supplied goods:

Item Category	Details to be checked (quality, temperature etc.)
Dry Goods
Dairy
Fruit & Vegetables
Paper Products
Chemicals
Beverages
Linen

3. Which items listed on the invoice would need to be labelled for storage? Which details would this include (Provide 1 example for details on a label)

4. Provide 5 examples for safe manual handling provisions to transport this delivery to storage.

5. You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that were ordered. Some of the Mangoes have black spots. What would you do to handle these problems and what are the requirements to document these discrepancies? (Consider multiple scenarios - for example no Roma tomatoes are available; the supplier does not agree that the black spots on the mangoes have a negative effect on quality because he knows you are not a chef; you are not sure what replacement would be adequate etc. )

6. Provide 3 examples for stock control documentation you will use to record this delivery and explain how these work. How many items did you receive as part of your delivery?

7. In which sequence would you store the received goods in this delivery - list the key categories with examples from your invoice. This must also include the security provisions for e.g. expensive items.

8. You are storing all items in the designated storage areas. How should these be arranged to maximise use of stock and to prevent any contamination issues?

9. After placing all items in storage you double check all storage areas and you notice the following issues. What will be your actions for documentation, reporting and disposal where relevant?

1. Some lettuces in the coolroom were not covered and start to look tired.

2. 8 cans of whole peeled tomatoes in the dry store will expire in 28 days.

3. The vacuum seal of a small pack of chicken drumsticks is broken and the content smells.

4. A near empty container with bleach in the chemical cupboard has a crack which causes seepage of product.

10. List 5 measures which could be used to ensure that all storage areas you use to store the delivery of your order are safe and secure to prevent stock losses.

11. As part of daily and weekly checking processes of goods and storage areas, you are required to check, wash and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free from vermin?

Storage area	Requirement to clean and maintain
Floors:
Walls:
Shelving:
Pest Control

12. Explain the following stock control systems in detail with an example for each:

Stock Control System	Description
Bin Card System
Imprest system
Integrated point-of-sale system
Ledger system

ASSESSMENT 2: Practical Observation

Assessment Guidelines

Assessment Method -

1. You are required to wear a complete uniform applicable to your area of training or as instructed

2. Your personal presentation must reflect the standards typically expected and acceptable in the hospitality and tourism industry.

3. You will be observed completing each of the following tasks set out below or as instructed by your trainer.

4. The observation may be conducted on 1 or several occasions in order to cover all the assessment requirements outlined in the instructions and the tasks set out below

• You will be observed receiving, storing and maintaining 6 different stock deliveries.
• You will be observed completing each of the following tasks set out below or as instructed by your trainer.

What will be assessed -

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:

Receive, store and maintain six different stock deliveries

Correctly interpret stock orders and delivery documentation for items received in the above deliveries

Complete stock documentation relating to each of the above stock deliveries

Integrate into the above work activities:

• security procedures.
• manual handling techniques.
• commercial time constraints.

Assessment 2 Your task:

You will need to perform the tasks below or as instructed by your trainer.

You will be required to receive, store and maintain 6 different stock deliveries. The following tasks provide a guideline for details which must be completed, reflect in the observation criteria below.

Preparation

1. Prepare the storage areas relevant for each delivery expected.

2. Prepare the storage areas to accommodate the expected deliveries according to Food Safety, Hygiene and WHS Requirements.

3. Check the ambient storage conditions for each storage area as relevant.

4. Prepare any recording tools and equipment required to receive and check incoming stock.

5. Prepare any equipment which may be required to move stock into storage.

Receiving Process

6. Demonstrate to you trainer how you will process the delivery to ensure all items meet specifications including quality and quantities ordered and received.

7. Meet all recording requirements.

8. Identify any Discrepancies and explain to your trainer the processes that should be followed for these.

Storage:

9. Identify the storage requirements for each item.

10. Label the items as required.

11. Move the items into storage to ensure quality is maintained at all times.

12. Ensure the security of stock items in transit and in storage areas is maintained at all times.

13. Store and arrange all items according to FIFO principles.

14. Ensure older stock has use-be or best before dates which are shorter than new stock received and report any deficiencies.

Monitoring:

15. Record the storage temperatures of all storage areas.

16. Demonstrate how you will monitor existing stock in storage.

17. Explain to your trainer how any stock close to expiry can be used to prevent wastage.

Disposal:

18. Identify and dispose of any stock to organisational procedures or as instructed by your trainer.

19. Identify any hazardous substances which require disposal and explain the procedures for safe disposal of these.

Attachment:- Assignment File.rar