Section 6: Organisation specific requirements

6.1 What is considered inventory for a restaurant?

6.2 Outline the importance of choosing the right food storage system for specific goods

6.3 Describe the best way to avoid spoilage of stock. Provide an example of how to manage this process

6.4 How should meat be stored?

6.5 List5 types of food storage containers

6.6 What causes stocktake discrepancies? List  at least 5

6.7  List the 3 documents that must be checked upon delivery of stock

6.8  Orders and deliveries have to be recorded and checked. Filling in the wrong form or filling in a form incorrectly can cost the business time and money, so it is important to know what each form is for and what you should do with them. There are 3 main types of forms you might have to deal with: 

 Order form (purchase order) 

 Delivery docket 

 Invoice. 

 Complete the table below

6.9. You must request an order from Mike’s Bakery, 220 Chalmer’s street Road, Sydney 2000 Tel: 02 21340144 The order is required to be delivered on the 12th  July and you required the following stock:

 10 loaves White bread, sliced, fresh home baked 

 10 loaves Wholemeal bread, sliced, fresh home baked 

 2 dozen Croissants, plain, fresh home baked 

 2 dozen Mixed pastries, fruit, fresh home baked

 5 dozen Rolls, mixed – white, wholemeal, multigrain, fresh home baked

 2 10pack boxes of Jam tarts, fresh home baked

Complete the order form below:

6.10 What is a purchase order?

6.11 Explain the meaning of stock reorder cycles

6.12 What information is provided in a stock level report?

6.13 What is stock performance

6.14 What causes stock loss? Provide 3 examples

6.15 Where does inventory go on profit and loss statement?

6.16 Identify at least 5 ways to reduce and control stock loss and damage