Receive and store stock

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THHGGA06B	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.

ELEMENT	PERFORMANCE CRITERIA
1 . Take delivery of stock	Check incoming stock accurately against orders and delivery documentation in accordance with enterprise procedures. Identify and record variations and report them to the appropriate person. Inspect items for damage, quality, use-by dates, breakages or discrepancies, and record findings in accordance with enterprise policy. Manage excess stock appropriately, according to enterprise policy.
2 . Store stock	Transport all stock to the appropriate storage area promptly, safely and without damage. Store stock in the appropriate location within the area and in accordance with enterprise security procedures. Record stock levels accurately, and in accordance with enterprise procedures. Label stock in accordance with enterprise procedures.
3 . Rotate and maintain stock	Rotate stock in accordance with enterprise policy. Move stock in accordance with safety and hygiene requirements. Check on the quality of stock at regular intervals, and report findings to the appropriate personnel. Place excess stock into storage or dispose of in accordance with enterprise policy. Maintain stock area in accordance with enterprise and/or government requirements, and identify and report any problems promptly to the appropriate personnel. Use stock recording systems correctly, and in accordance with enterprise speed and accuracy requirements.

Key Competency	Examples of Application	Performance Level
How can information be collected, analysed and organised?	Checking delivery documentation against order requirements Recording information about stock levels, conditions and variations against documentation	1
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 areas	1
How are activities planned and organised?	Planning sequence and timing of stock receipt and storage Practicing stock rotation	1
How are problem solving skills applied?	Working co-operatively with other members of staff	1
How are mathematical ideas and techniques used?	Counting and checking quantities and sizes of stock	1
How is use of technology applied?	Dealing with minor problems such as shortages, variations and errors	1
How is team work used within this competency?	Using mechanical lifting and storage equipment Using computerised stock control and ordering systems	1

Range Statement

Stock control systems may be

manual
computerised.

Stock may include

food items other than those for a kitchen
beverages for bar, mini bar, restaurant, shop
equipment such as maintenance and cleaning equipment, office equipment etc.
linen such as sheets, towels
stationery such as guest stationery, office supplies
brochures and promotional materials
vouchers and tickets
souvenir products.

Evidence Guide

Essential Knowledge and Skills to be Assessed

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

principles of stock control including:
- rotation
- correct storage procedures for specific goods
- segregation of non-food items with potential to contaminate
- checking for slow moving items
appropriate storage types and conditions for particular items
types of stock control documentation and systems that may be applied in the tourism and hospitality industries
stock security systems and procedures
safe lifting and handling procedures
safe and correct use of equipment eg. fork lifts
basic knowledge of relevant stock, including product life, storage requirements
hygiene procedures related to stock handling and storage
logical and time-efficient work flow.

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:

THHGHS01B Follow workplace hygiene procedures

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

THHBKA03B Receive and store kitchen supplies

Critical Aspects of Assessment

Evidence of the following is critical:

ability to receive and store goods efficiently and safely for the selected industry environment
application of the occupational health, safety and hygiene issues related to receipt, handling and storage of goods.

Context of Assessment and Resource Implications

Assessment must ensure:

use of current technology, equipment, stock documentation and real stock items
demonstration of skills within typical workplace time constraints.

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:

direct observation of the candidate receiving and storing goods
written or oral questions to test knowledge of stock procedures and security issues
review of workplace reports and records related to stock control, prepared by the candidate
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.