• What do you need to check when receiving stock?
• What is meant by the term "damaged goods"? What would you do in this situation?
• What do you check for when inspecting the following?

Stationary -

Business Equipment -

Non-perishable foods-

• You take a delivery, and notice (after the driver has left) that some of the products are damaged.What should you do?
• A supplier delivers 25 boxes of product in your reception.What would you do in regard to OH&S?
• Explain the following Reordering Cycles Systems.

A.Just in Time:

B.Fixed interval Re-Ordering:

• What would you do if your organisation held excess stock?(not damaged)
• What may cause an organisation to end up holding excess stock?
• What equipment would you use to move stock and goods from one area to another safely?
• How should stock be distributed and stored after being received?
• What should storage space be monitored for?
• What documentation could you find in a hospitality business that relates to stock control either manual or electronic?
• What is stock rotation, and why should it happen?
• How do you identify out-of-date stock?What happens to stock that is out-of-date?
• How would you determine the minimum stock level or par levels for an item?
• What is a stock take?How often should they occur?
• Why are stock-takes necessary?
• How does the storage of products affect its life span for example fish / seafood?
• Describe how you would dispose of environmentally hazardous substances such as cleaning products / chemicals / cooking oil, food waste .
• List 5 things you can do to minimise the risk associated with manual handling / lifting.

1.

2.

3.

4.

5.

• What can you do to protect your back when manually handling goods?(List 5 ways)

1.

2.

3.

4.

5.

• List 3 causes of stock shrinkage:

1.

2.

3.

• Define the following

Where would you find these explain your answer.

BARCODE -

QR Code -

• Apart from customers, who else should you watch for possible theft?
• What signs may indicate the people mentioned in Q25 are stealing?List 6

1.

2.

3.

4.

5.

6.

• What procedures could you put into place to prevent people listed in Q25 from stealing from you?
• What would you suggest to do if you recognised a slow-moving dish on your menu? Thoroughly explain your answer:
• Can I store fish on the top shelf off the cool room? Explain your answer in detail:
• Research and detail these types of stock control systems, list their functions and features:

Bin card system -

Integrated Point-of-Sale system -

Imprest system-

Ledger system-

• Where would the following ingredients be store? List the conditions and temperature:

STORAGE REQUIREMENTS

Potatoes -

Frozen Fish Fillets -

Sweet Chilli Sauce -

Self-Raising Flour -

Feta Cheese -

• List 2 types of ordering and delivery documentation you may use in the kitchen?
• Name 2 types of lifting aids and how to use them when transporting stock items between departments?
• What is food segregation? Why do we store non-food items from food items?
• When handling and storing stock in your workplace, who would you report any problems you encounter to?