PART 4 – Project

Learner assessment guide and evidence

This assessment requires you to apply your knowledge of receiving and storing stock using the information in the case study provided.

You are required to do the following.

• Read the case study and answer the questions.

Case study

You are employed as a storeperson in a large suburban hotel. The hotel has a number of busy food and beverage outlets. They receive deliveries most days of the week. 

You have one walk-in freezer, two walk-in refrigerators and a dry storage area. One walk-in refrigerator’s temperature is set at 1 to 2 °C, the other at 3 to 4 °C.

The stores area is responsible for receiving, checking and storing all supplies, maintaining their quality throughout their storage period, and issuing supplies to the relevant departments of the hotel. It’s Monday and you receive a series of deliveries.

Actual items delivered

Task 1: Take delivery of stock 

• Read the case study information.

• Read the delivery invoice and hotel’s internal order.

• Answer the questions.

Q1: Check the delivery invoice against the hotel’s internal order form and what was actually delivered to the delivery dock (provided in the case study information). What actual deliveries match the delivery docket and internal order form?

Q2: Are there any discrepancies? If yes, what are they?

Q3: Where and how do you record these discrepancies?

Q4: What checks would you complete on each of the food items in this delivery?

Flathead tails and salmon fillets

Prawns

Q5: Record the details of the delivery on the goods receiving form based on the information provided.

Q6: Other than on the goods receiving form, how and where do you record discrepancies and issues with deliveries?

Q7: Who should you report the issue with the type and quantity of prawns delivered to? How would you report it?

Q8: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator (1 to 2 °C).

Q9: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator 2 (3 to 4 °C).

Q10: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the freezer.

Q11: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the dry store.

Q12: Why should potentially hazardous items, such as toilet disinfectant, be segregated and stored separately from food supplies?

Q13: What are two safe manual handling tips you should use when handling, transporting and storing these deliveries?

Q14: The kitchen needs 1 kg of ricotta cheese immediately. You open the packaging, issue 1 kg to the kitchen. What information should you put on a date code label for the remaining ricotta to be stored in the refrigerator?

Q15: When you are storing the feta cheese you see there are already two 2 kg tubs in the refrigerator. You know from experience that the kitchen only uses two, occasionally three, tubs a week. You now have four tubs in stock. What do you do?

Q16: Over the next few days you have received deliveries of dairy items such as milk, cream and ricotta. Describe how you store that stock. 

Q17: What is this method of stock rotation called?

Q18:  What signs of quality or deterioration do you look for when checking stock?

Dairy items, for example, milk, cream, ricotta, feta

Canned goods

Linen

Q19: You are cleaning the refrigerator and find the quality of some fruits and vegetables has deteriorated and they are no longer usable. How do you safely dispose of them? 

Q20: What techniques can you use to keep the walk-in refrigerator clean?

Q21: How can you keep stock handling equipment clean?

Q22: How can you safely dispose of any dangerous goods in a way that minimises negative environmental impact?

Q23: What stock control techniques could you have used to ensure the excess feta situation in Q15 does not occur again?

Q24: Describe how to conduct a stocktake using a computerised point-of-sale system, and EDI and barcode scanning equipment.

Q25: The hotel has a separate dry store area for storage of their alcohol, such as wine and spirits. What are three security procedures and systems they can use to protect their valuable stock?

learner-guide-Receiveandstorestock