SITXINV004 - Control stock

Homework Tasks

Course Code:	SIT30816 Certificate III in Commercial Cookery
Course Title	SITXINV004 Control Stock

Project D

INSTRUCTIONS  Learner assessment guide and evidence This assessment requires you to prepare a stock ordering flow chart and plan and organise a stocktake. You are required to do the following. •       Complete Tasks 1, 2, 3 and 4  in Project D.  •       Read the case study and answer the questions. •       You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. Your document should be professionally formatted with question retyped and answered. •       Add your name and student number to the header or footer on every page.         On completion, submit your assessment to your assessor

Task 1: Stock-ordering flow chart

Stock ordering process (restaurant)

Identification of the need to order stock

We will check our stocks every three days. If an item is below the required quantity, we will restock it. 

Ordering process

We will list down the out-of-stock items and pass it to the restaurant manager. The manager will then make the order.

Delivery and receipt process

We will check the supplies when receiving. If an item did not meet the requirements or  specification, we will not accept the item. 

Allocation and distribution process

We will store the stocks using the first in first out method. This helps minimizing spoilage and waste.

Documentation to be completed

No documentation 

Task 2: Question and answer

Answer all the questions. 

Q1:        What type of stock control systems does your organisation or training enHARSHAonment use? 

We used a manual stock control system in my restaurant and usually use email to order from suppliers.

Q2: Briefly explain how stock movement is recorded in this system. How are increases and decreases of stock levels for individual items recorded?

Our restaurant will be based on the customer reservation service or based on the events that will take place at the restaurant, the chef will be based on the number of customers that calculate to stock the restaurant. In addition, the chef will rely on past records to stock the future.

Q3: How do you determine that stock levels are low? Describe the manual or computerised systems used and what triggers the need to order more stock.

Response should reflect organisational procedures, work practices and types of manual or computerised equipment available.

We usually assign jobs to employees to check stock at restaurants, such as Chef will be responsible for checking stock in the kitchen, front staff will be responsible for checking cleaning chemicals and drinks. When the amount of stock is enough to use for the next day, the staff will notify the manager. 

Finally, the manager will make a final check on the list that has been reported and proceed with the order.

Q4: List and describe the equipment used in the ordering process, for example, to identify stock levels, and to enter, process or communicate orders.

We have a check list of stocks to be ordered. At 4pm every day, Chef and front staff will check and record the stock to order. The manager will be the last to check the check list and will use the computer to email to suppliers.

Q5: List the people or job roles responsible for determining stock requirements, preparing orders and making purchases. Briefly describe their responsibilities in the ordering process.

In the process of working at the restaurant, all employees in the kitchen will report to the head chef about the stocks that are about to run out or the stocks they need for the next day. The head chef will then review and complete the order. At 4 pm every day, the head chef will send a check list to the manager for the final check. The manager will be the one who made the stock order.

Q6: Describe how you identify, record and report stock losses. What techniques, processes or systems are used to identify stock losses, what are your responsibilities, who must be informed, what documentation (if any) is completed?

As a manager, I will be using manual shrinkage recording systems to check all stock in our restaurant on a random day of the week. I will list the stocks that were damaged, spoiled, past its use-by date, ... Then I will fill in all the information in the report to notify all employees about this situation. In addition, I will ask the staff members responsible for checking the stock. We will discuss and find a solution to overcome the current situation

Q7: Complete the table by listing six types of stock purchased by the organisation, its normal life span and a brief description of the storage conditions required to maintain quality, hygiene and safety. A sample response is provided. 

Stock item name	Average life span	Storage conditions
Milk	Three days	Refrigerated at 1 to 3 °C, separate from raw and cooked items.
Hokki fish	Two days	Refrigerated at 1 to 3 °C, separate from raw and cooked items.
Plain and self-rising flour	Three days	Dry and cool room
Frozen Prawn	Two days	Freezer at -18 °C
Fresh Chicken Breast	Two days	Refrigerated at 1 to 3 °C, separate from raw and cooked items.
Beef patties	Three days	Refrigerated at 1 to 3 °C, separate from raw and cooked items
Mixed salad	Two days	Refrigerated at 1 to 3 °C, separate from raw and cooked items

Task 3: Plan and organise a stocktake

You have to plan and organise a stocktake for one area of your establishment. 

Your plan must include the following information.

• Day, date and time when the stocktake will be completed.
• All stocktaking tasks to be performed in your chosen work area.
• Which job role or person is responsible for completing each task.
• Equipment required to complete the tasks (if relevant).
• Stocktake plan template. Alternatively, create your own format, or use your organisation’s template.
• Submit the completed plan to your assessor.

Stocktake plan
Workplace name: THE FISH SHACK
Department/work area: KITCHEN	Work section (if applicable): DEEP FRYING
Date:	Day of week: WEDNESDAY	Time: 11:00 AM
Tasks to be completed	Job role / person allocated to	Equipment required
OIL FOR DEPP FRIERS	HARSHA
BEER BATTER	HARSHA
TEMPURA BATTER	HARSHA
CRUMB FLOUR	HARSHA
SEAFOOD (PRAWNS, CRABS, FISH, SQUID, CALAMARI)	HARSHA
CLEANING CHEMICAL	HARSHA
CHIPS	HARSHA
SWEET POTATO	HARSHA
CHAT POTATO	HARSHA
POTATO SCALLOP	HARSHA
Date: 25/11/2020	Prepared by: HARSH

Task 4: Question and answer

Answer all the questions. 

Q1: Explain why you chose to organise the stocktake at this particular time, day of the week and date. What organisational factors influenced your decision?

I usually send orders to suppliers at 4pm because suppliers usually will close at 4:30 pm and will not accept any more orders. I have to rely on historical data collected to make an order and I have to make sure the amount of stock will be enough for tonight and tomorrow services.

Q2: How often is this stocktake completed: daily, weekly, monthly, annually? Explain why you selected this interval.

Because our restaurant storage is not so big, it is only enough to store stock in 1-2 days. Besides, the number of customers coming to our restaurant is different every day. So stocktake must be made at 4pm every day.

Q3:      How do you inform relevant staff and management about the stocktake? Describe who you need to communicate with, what you must tell them, and when and how you will do this. A sample response has been provided.

Job roles or people listed and information shared should reflect contents of stocktake plan.

Person/job role	Information provided	When and how
Purchasing manager	When stocktake will occur, stock lists/reports required	Email, one week prior
HARSHA - CHEF	When the stock is low at the deep fryer section	Face to face with head chef every day. Head chef will notify Manager to order
MONTO - CHEF	When the stock is low at the hot plate section	Face to face with head chef every day. Head chef will notify Manager to order
DANNY – FRONT STAFF	When the stock is low at the beverage section	Record daily and notify Manager to order

Q4: Describe how the results of this stocktake are used once it is completed. How is the information collated and/or analysed, what reports are developed, who are they distributed to?

Every stock in the kitchen will be reported to the head chef by talking directly or filling out the check list. The head chef will then summarize the information and check the stock again before reporting to the manager to order the stock. As for beverage, the front staff will be the one to check and report directly to the manager.

Q5: Describe how stocktake procedures enhance the security of stock.

Stocktake procedures will help you to more strictly check the number of stocks in storage and help us to know the whole process from receiving stock until it's served to customers.

Q6: What other techniques are used by the organisation to maintain security of their stock and reduce losses on a daily basis?

We can ask employees to fill out the waste properly. Additionally we can control employee’s meals by making limited choices and avoiding putting expensive items like prawns  or salmon for staff.

Q7: What techniques do you use to reduce stock losses from contamination, deterioration of quality and spoilage, especially perishable foods? Name at least three techniques.

• Avoid storing food in the same place as the cleaning chemicals.
• Stock storage in cool and dry place.
• Always keep cooked and raw foods separately.