SITXINV001 - Receive and Store Stock

Assessment 2 – Written Assessment

Trainee Name

Trainee ID Number

Trainer/ Assessor Name

Submission Attempt Attempt 1 - ☐ Attempt 2 - ☐ Attempt 3 - ☐

Trainee Declaration:
"I hereby certify that:
● This assessment is my own work based on my personal study/research, in my own words.
● I have cited all sources and material used to assist my research for this assessment.
● I have not copied or plagiarized any part of this assessment from another student.
● I or any other student has not submitted this assessment previously.
● I have kept a copy for my own records.
● I am aware of the availability of reassessment consistent with the Institute’s Reassessment
Policy.
● I understand my right to appeal the assessment or reassessment outcome, as per the
Institute’s Complaints and Appeals Policy.
 Trainee Initials Date

Questions

1 What do you need to check when receiving stock?

What is meant by the term “damaged goods”?

2
What would you do in this situation?

3 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
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are damaged. What should you do?

A supplier delivers 25 boxes of product in your reception. What would you do in

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regard to OH&S?

6 Explain the following Reordering Cycles Systems.

A. Just in Time:
 B. Fixed interval Re-Ordering:

7 What would you do if your organisation held excess stock? (not damaged)

8 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
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safely?

10 How should stock be distributed and stored after being received?

11 What should storage space be monitored for?

What documentation could you find in a hospitality business that relates to stock
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control either manual or electronic?
13 What is stock rotation, and why should it happen?

14 How do you identify out-of-date stock? What happens to stock that is out-of-date?
15 How would you determine the minimum stock level or par levels for an item?

16 What is a stock take? How often should they occur?

17 Why are stock-takes necessary?

 Scenario: A large order of both fresh and dried herbs has just arrived. This
includes 1 bunch of purple sage and fresh bay leaves, and 5 x 250g bags of ground
coriander, dried tarragon, turmeric and cumin. There is also a large 2lt jar of fresh
green peppercorns in brine, but this has toppled and cracked.
A second delivery arrives at the same time with cleaning chemical with a 25 L drum
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of dishwashing powder and a 5 L sanitiser canister.

Describe what you would do to ensure correct stock handling for this situation?
Fill in the relevant paperwork as required.

Received Goods

Fruit and Veg Meat/Poultry/Game Dry Goods Food Dry Goods Non-Food

Description QTY/KG Description QTY/KG Description QTY/KG Description QTY/KG

Returned Goods

Fruit and Veg Meat/Poultry/Game Dry Goods Food Dry Goods Non-Food

Description Qty/kg Description Qty/kg Description QTY/KG Description

What would you do?

 19 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

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cleaning products / chemicals / cooking oil, food waste .

21 List 5 things you can do to minimise the risk associated with manual handling / lifting.

1.

2.
3.

4.

5.

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

1.

2.

3.

4.

5.

23 List 3 causes of stock shrinkage:

1.

2.

3.

Define the following

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Where would you find these explain your answer.
BARCODE QR Code

25 Apart from customers, who else should you watch for possible theft?

26 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
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stealing from you?

What would you suggest to do if you recognised a slow-moving dish on your menu?
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Thoroughly explain your answer:

29 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
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features:

Bin card system Integrated Point-of-Sale system

Imprest system Ledger system

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

INGREDIENT
 STORAGE REQUIREMENTS

Potatoes

Frozen Fish Fillets

Sweet Chilli Sauce

Self-Raising Flour

Feta Cheese

32 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
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between departments?

34 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
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problems you encounter to?

Assessor Use Only

Assessor Comments
• Satisfactory (S) • Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________