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Receive and store stock

Unit Descriptor This unit deals with the skills and knowledge required to receive and store stock in a range of tourism and hospitality enterprises. This unit equates to unit THHBKA03B Receive and store kitchen supplies.

1 . Take delivery of stock
  1. Check incoming stock accurately against orders and delivery documentation in accordance with enterprise procedures.

  2. Identify and record variations and report them to the appropriate person.

  3. Inspect items for damage, quality, use-by dates, breakages or discrepancies, and record findings in accordance with enterprise policy.

  4. Manage excess stock appropriately, according to enterprise policy.

2 . Store stock
  1. Transport all stock to the appropriate storage area promptly, safely and without damage.

  2. Store stock in the appropriate location within the area and in accordance with enterprise security procedures.

  3. Record stock levels accurately, and in accordance with enterprise procedures.

  4. Label stock in accordance with enterprise procedures.

3 . Rotate and maintain stock
  1. Rotate stock in accordance with enterprise policy.

  2. Move stock in accordance with safety and hygiene requirements.

  3. Check on the quality of stock at regular intervals, and report findings to the appropriate personnel.

  4. Place excess stock into storage or dispose of in accordance with enterprise policy.

  5. Maintain stock area in accordance with enterprise and/or government requirements, and identify and report any problems promptly to the appropriate personnel.

  6. Use stock recording systems correctly, and in accordance with enterprise speed and accuracy requirements.

Key CompetencyExamples of ApplicationPerformance
How can information be collected, analysed and organised?Checking delivery documentation against order requirements Recording information about stock levels, conditions and variations against documentation1
How are ideas and information communicated within this competency?Checking stock, analysing it and recording relevant information about it Organising stock in storage receptacles and areas1
How are activities planned and organised?Planning sequence and timing of stock receipt and storage Practicing stock rotation1
How are problem solving skills applied?Working co-operatively with other members of staff1
How are mathematical ideas and techniques used?Counting and checking quantities and sizes of stock1
How is use of technology applied?Dealing with minor problems such as shortages, variations and errors1
How is team work used within this competency?Using mechanical lifting and storage equipment Using computerised stock control and ordering systems1

Range Statement

Stock control systems may be

Stock may include

Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

Linkages to Other Units

This unit has strong linkages to a range of other operational units. Receipt and storage of stock is undertaken by people working in all sectors of the tourism and hospitality industry. As such, combined training and assessment with other relevant units may be appropriate. These units should be selected to suit the specific industry sector and workplace.

In a restaurant or bar environment this unit must be assessed with or after the following unit:

This unit is related to and equivalent to the following unit which deals specifically with the storage of food:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

Assessment Methods

Assessment methods must be chosen to ensure that the skills and processes involved in receiving and storing stock can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit: