PART 2 – Short Answer Questions

SECTION 1: TAKE DELIVERY OF STOCK

Q1: List five items of incoming stock you might be required to check.

Q2: Describe the difference between an order form and an internal requisition form.

Q3: Explain the similarities and differences between a delivery note and an invoice.

Q4: Describe the steps you would take to identify discrepancies between your order and the stock that’s been delivered.

Q5: List six indicators of damage to look for when inspecting containers.

Q6: Identify five characteristics you would look for when inspecting the stock itself. 

Q7: Explain how you would record details of incoming stock and any discrepancies you identify.

Q8: Explain the recording procedures you follow when incoming stock is received. 

A delivery has just come in. Read the order form, delivery documentation and product labels very carefully. Check the incoming stock against the order and delivery documentation to answer questions 9 to 12.

PURCHASE ORDER FORM

Date: 21 November 20XX

Q9:         Which two items on the delivery note would you reject?

Q10: Write a note to include on the delivery documentation explaining why you rejected this stock.

Q11: How many yoghurts are you short?

Q12: Describe two ways to report discrepancies, deficiencies, quality problems and excess stock such as those in questions 9 to 11.

Q13: Identify three features of good communication when speaking to others about delivery discrepancies.

Q14: Would you record details of incoming stock and discrepancies in the same way for every organisation you work for? Why? Why not?

SECTION 2: STORE STOCK

Q15: When should you transport stock to its storage area?

Q16: You must know the product life of various stock. Number these items from 1 to 4 (shortest shelf life to longest). 

Whole mango

Seafood

Tinned tomatoes

Cooking oil

Q17: State at least one appropriate storage area for these specific goods. 

Fresh, whole eggs

Seafood

Canned products

Cleaning chemicals

Linen

Q18: Is it OK to store hazardous substances such as cleaning chemicals in the dry store with food? Why? Why not?

Q19: A new employee needs some safe manual handling techniques to use so they don’t get injured when receiving, transporting and storing stock. Provide eight tips you would give them.

Q20: Describe how to safely and correctly use a forklift.

Q21: Where can you find guidelines on how to label stock?

Q22: List three details you might be required to put on stock labels.

Q23: Explain what you should do if you discover excess stock in storage.

SECTION 3: ROTATE AND MAINTAIN STOCK

Q24: State the main purpose behind rotating, maintaining and replenishing stock.

Q25: Define the FIFO method of stock rotation. Explain how you would implement it.

Q26: How often and when should you check the quality of stock and look for slow-moving items?

Q27: List eight things you should check for when monitoring the quality of stock.

Q28: If you discover poor quality stock in storage, who should you report this to? How?

Q29: State where you would dispose of the following items to minimise negative environmental impact.

Cardboard boxes

Used serviettes

Bubble wrap

Glass bottles

Fruit and vegetable peelings

Q30: A new employee wants to know safe methods for handling and disposing of spoilt stock and waste. Provide three tips you would give them.

Q31: List four tips on how to safely dispose of hazardous substances.

Q32: Identify five ways to clean stock handling and storage areas.

Q33: Describe how you would report any problems you find in the handling and storage areas.

Q34: State four useful capabilities, features and functions of computerised stock recording systems in general.

Q35: Explain the capabilities, features and functions of Electronic Data Interchange (EDI)

Q36: Describe how manual or electronic bin card systems are used to record and track stock levels.

Q37: Look at the bin card. How many boxes of bath and shower gel tubes do you need to order?

Q38: List five procedures and systems for keeping storage areas and stock secure.

Q39: Identify two ways you can render Electronic Article Surveillance (EAS) tags inactive at point of sale.

Q40: Describe six planning and organising techniques you can use to conduct stock activities in a logical and time-efficient workflow.