SITXINV001 RECEIVE AND STORE STOCK – Case study

NAME: VELASCO, SPENCER LANCE F. DATE: SEPTEMBER 24, 2021

BATCH: 04 TRAINER

CASE STUDY #1 SITXINV001 RECEIVE AND STORE STOCKS-

INSTRUCTIONS
 Read each task and question carefully. Ensure you have provided all required information.

Learner assessment guide and evidence

This assessment requires you to apply your knowledge of receiving and storing stock using the
information in the case study provided.

You are required to do the following.

Case study
You are employed as a storeperson in a large suburban hotel. The hotel has a number of busy
food and beverage outlets. They receive deliveries most days of the week.

You have one walk-in freezer, two walk-in refrigerators and a dry storage area. One walk-in
refrigerator’s temperature is set at 1 to 2 °C, the other at 3 to 4 °C.

The stores area is responsible for receiving, checking and storing all supplies, maintaining their
quality throughout their storage period, and issuing supplies to the relevant departments of the
hotel. It’s Monday and you receive a series of deliveries.

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SITXINV001 RECEIVE AND STORE STOCK – Case study

Actual items delivered

Delivery 1 Delivery 2 Delivery 3 Delivery 4

Time of delivery – Time of delivery – Time of delivery – Time of delivery –
10.10 am 10.20 am 10.40 am 11 am
Supplier: Garde Supplier: Torka Supplier: Sano Supplier: Mariscos
Manger Foods Catering Supplies Fruit and Seafoods
Vegetables
Delivery: Delivery: Delivery: Delivery:
2 x 1 kg tubs Greek- 2 x 2.5 kg cans 1 box cos lettuce 4 kg flathead tails
style feta chopped tomato 1 box mixed red and (fresh)
4 x 500 g tubs ricotta 2 kg diced pie apple green capsicum 6 kg Atlantic
cheese (can) 1 box runner beans salmon fillets
2 x 2 L thickened cream 1 kg roasted chopped 5 kg bananas (fresh)
6 x 2 L full cream milk nuts (foil packed) 2 whole watermelon 3 x 4 kg bags raw
6 x 2 L skim milk 2 x 4 L tomato sauce 2 whole butternut prawn meat, tail on,
10 L vanilla ice cream 2.4 L coleslaw pumpkin shelled (frozen)
4 x 1 kg chicken dressing 5 kg red onions Delivery 5
nuggets (frozen) 2.5 L French dressing 1 kg garlic
3 x 1 kg salt and pepper 1 kg tandoori paste 6 bunches Time of delivery –
calamari (frozen) (jar) asparagus 12 pm
10 x 2.5 kg steakhouse 3 x 1 kg Vittoria 12 punnets Supplier: Butcher
chips (frozen) roasted coffee beans strawberries Bill
2 kg bacon rashers (vacuum-packed) 1 box avocado 2 x 5 kg Angus beef
(vacuum-packed) 1 x caterers pack 5 bunches fresh striploin (vacuum-
4 x packaged sliced teabags parsley packed)
white sandwich bread 2 x 1 L tomato juice 3 bunches fresh 6 kg lamb cutlets,
2 x lemon meringue pie (can) coriander frenched
(fresh) 5 L toilet disinfectant 20 kg pre-peeled 6 kg chicken breast
1 box x 2 L orange juice 3 x 48 roll toilet paper potato fillet, skin on
(chilled) 5 kg mesclun salad 10 kg chicken thigh
mix fillet
15 kg chicken
schnitzel (frozen)

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Task 1: Take delivery of stock

 Read the case study information.
 Read the delivery invoice and hotel’s internal order.
 Answer the questions.

Delivery invoice
Order No: 1234XA Delivery date: 20.09.20XX

Deliver to: The Crown and Arms Hotel Supplier: Mariscos Seafoods

Item number Item name Qty Price per unit Total

13453 Flathead tails (fresh) 4 kg $38.50 kg
13467 Tasmanian salmon fillets 6 kg $32.50 kg
(fresh)
12987 Raw tiger prawns, shelled, 12 kg $32.50 kg
tail on (frozen)

Internal order The Crown and Arms Hotel

Department: Bistro Date: 19.09.20XX
Item Qty
Flathead tails (fresh) 4 kg
Tasmanian salmon fillets (fresh) 6 kg
Raw banana prawns, shell on (frozen) 10 kg

Q1: Check the delivery invoice against the hotel’s internal order form and what was actually
delivered to the delivery dock (provided in the case study information). What actual
deliveries match the delivery docket and internal order form?
The delivery invoice and the internal order is mismatched, the internal order is 10 kg of raw
banana prawns, shell on and the delivery invoice is 12kg of raw tiger prawns, shelled , tailed on.

Q2: Are there any discrepancies? If yes, what are they?

There is a discrepancies, a mismatched from the order, 10 kg of raw banana prawns, shell on
and on the delivery invoice is 12 kg of raw tiger prawns, shelled, tailed on. The date is also
mismatched in the internal order the date is 19.09.20XX and the delivery invoice is 20.09.20XX.

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SITXINV001 RECEIVE AND STORE STOCK – Case study

Q3: Where and how do you record these discrepancies?

You must check it in front of the driver as soon it arrives with discrepancies. Write it down and
list the problems on the delivery note or invoice

Q4: What checks would you complete on each of the food items in this delivery?
 Flathead tails and salmon fillets
 To check the weight of the flathead tails and salmon fillets
 To check the quantity of the items
 To check the size if its equal
 To check the freshness of the flathead tails and salmon fillets
 To check if the date is past date
 To check if any spoilage is occurring due to temperature and packaging

 Prawns
 The prawns should be rejected because it delivered the wrong item.

Q5: Record the details of the delivery on the goods receiving form based on the information
provided.

Goods receiving form

Date Time Supplier Product Temp Visual Best-before/ Accept/ Checked
°C check use-by date reject by
20.09
Mariscos
.20X 11 am Flathead tails 3 °C Good N/A Accept SJ
Seafoods
X
20.09
Mariscos
.20X 11 am Salmon fillets 3 °C Good N/A Accept SJ
Seafoods
X
20.09 Ice
Mariscos Raw prawn
.20X 11 am -13 °C crystalli 20/03/XX Reject SJ
Seafoods meat
X sation

The details on the goods receiving the two items (flathead tails and salmon fillets) are good to
go because it has the right level of temperature and freshness. On the other item it was rejected
due to ice crystallisation and the temperature is not on the right level.

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Q6: Other than on the goods receiving form, how and where do you record discrepancies and
issues with deliveries?
Always write down the problem on the delivery note or invoice in front of the driver and report it
to someone who is in the high position staff member

Q7: Who should you report the issue with the type and quantity of prawns delivered to? How
would you report it?
I would report it to the supplier in a polite and professional tone of voice way.

Q8: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List
four supplies you would place in the refrigerator (1 to 2 °C).
 Poultry
 Dairy
 Seafood’s
 Cooked foods

Q9: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List
four supplies you would place in the refrigerator 2 (3 to 4 °C).

 Most fruits and vegetables

 Eggs
 Beverages
 Vacuum sealed items

Q10: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List
four supplies you would place in the freezer.
 Dairy products
 Poultry
 Seafood’s
 Processed foods

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SITXINV001 RECEIVE AND STORE STOCK – Case study

Q11: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List
four supplies you would place in the dry store.
 Herbs and seasonings
 Uncut vegetables
 Uncut fruits
 Whole eggs in shells

Q12: Why should potentially hazardous items, such as toilet disinfectant, be segregated and
stored separately from food supplies?

It can potentially create contamination and food poisoning and the smell may differ.

Q13: What are two safe manual handling tips you should use when handling, transporting and
storing these deliveries?
 Check containers
 Lifting equipment

Q14: The kitchen needs 1 kg of ricotta cheese immediately. You open the packaging and issue
1 kg to the kitchen. How can you record you have issued this item to adjust stock levels?
 Using the bin card system
 List it in the bin card
 So that they can restock again
 It can eliminate the over ordering

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 Using an electronic bar code scanner linked to a POS system

 Always ask for permission before taking the item out

Q15: When you are storing the feta cheese you see there are already two 2 kg tubs in the
refrigerator. You know from experience that the kitchen only uses two, occasionally three, tubs
a week. You now have four tubs in stock. What do you do?

Use the remaining feta cheese that are stored in the refrigerator and replace the new 2 tubs.
List the tubs and don’t forget to list the new 2 tubs of feta cheese. Put the previous 2 tubs of feta
cheese on front so that it can prevent from spoilage and if the feta are now running out then use
the 2 remaining feta cheese tubs.

Q16: Over the next few days you have received deliveries of dairy items such as milk, cream
and ricotta. Describe how you store that stock.
Check first the packaging if it is well packaged and sealed and also check the expiry date and
how are they well stored in the delivery truck and the right temperature.
Store them in the right refrigerator were it store dairy products with the temperature of 2-1
degrees Celsius

Q17: What is this method of stock rotation called?

FIFO or First in First Out
This is used when you restock shelves, fridges and freezes with items for use or sale, always
place
old stock at the front and new stock at the back. This ensures that staff use and
customers buy older products first.

Q18: What signs of quality or deterioration do you look for when checking stock?
 Dairy items, for example, milk, cream, ricotta, feta
 Expiry date
 Packaged and sealed well
 No damage
 Freshness
 The right stored temperature

 Canned goods
 Expiry date
 No damage of the canned good

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SITXINV001 RECEIVE AND STORE STOCK – Case study

 Well packed and sealed

 No dents

 Linen
 Well packed
 No damages on the cloth

Q19: You are cleaning the refrigerator and find the quality of some fruits and vegetables has
deteriorated and they are no longer usable. How do you safely dispose of them?
 Use gloves first
 Dispose them in the trash bag and tie them securely to prevent contamination
 Dispose them in the right disposable bins
 After disposing, wash hands

Q20: What techniques can you use to keep the walk-in refrigerator clean?
 Check all corners of the walk-in refrigerator
 Dispose all items that are gone or cannot be use
 Brush and clean the walk-in
 Check the temperature level of the walk-in

Q21: How can you keep stock handling equipment clean?

 Use if the items were heavy loads or many loads
 Check the trolleys if they are in good conditions
 Clean the stock handling equipment after use

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Q22: How can you safely dispose of any dangerous goods in a way that minimises negative
environmental impact?
 Don’t put certain waste in the general bins
 Look for the hazard symbol (HAZCHEM symbols)
 Use PPE
 Follow correct procedures for handling, transport, storage and disposal including
use of storage bags.

Q23: What stock control techniques could you have used to ensure the excess feta situation in
Q15 does not occur again?
Check the storage room if there is available of feta cheese and use it before restocking again.

Q24: Describe how to conduct a stocktake using a computerised point-of-sale system, and EDI
and barcode scanning equipment.
 Download or enter this information into your computer, which will place the
orders automatically.
 Profits and sales history
 Fast and slow selling items
 Discrepancies between stock on hand and book value of stock during stocktake
procedures

Q25: The hotel has a separate dry store area for storage of their alcohol, such as wine and
spirits. What are three security procedures and systems they can use to protect their
valuable stock?
 Fit security cameras or alarms at the loading dock area, refrigerators and
storerooms, especially when storing stock such as alcohol, which is at high risk
of theft.
 Lock all dry storerooms, cool-rooms, fridges, freezers and all other storage areas
when there is nobody present and at night to prevent unauthorised entry.
 Don’t allow employees to remove any food from stores without producing an
authorised requisition.

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