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SITXINV001 Receive and Store Stock Assignment Sample

Attempt these questions for assignment help

Question 1

Identify 3 details you must check on an invoice for each for the following types of goods.

Item Category Details to be checked (quality,temperature etc.)

Dry Goods
Poultry & Meat
Fruit & Vegetables
Paper Products

Question 2

List the correct storage areas and storage conditions for the supplied goods.The first one has been done for you as an example.

Dry Goods-e.g. Dry store, 14-20°C,

Item Category Storage areas and Storage conditions

Fruit & Vegetables
Paper Products

Question 3

Identify the details that need to be put on a label, and give one example of a food label.

Question 4

Provide 5 examples for safe manual handling provisions to receipt, storage and transportation of stock

Question 5

You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that were ordered. The frozen Ling fillets appear to have freezer burn damage. What would you do to handle these problems and what are the requirements to document these discrepancies?

Question 6

Provide 2 examples for stock control documentation you would use to record this delivery and explain how these work.

Question 7

In which sequence would you store the received goods in this delivery – Number from 1 to 4 in order of priority.With 1 being highest priority and 4 being lowest priority – scale needs to be explained.

Sequence of storing received goods Priority number

Bag of rice
Frozen Peas
Fresh salmon
Fresh vegetables

Question 8

You are storing all items in the designated storage areas. How should the items be rotated?

a) First in Last out
b) Last in First out
c) Last in Last out
d) First in First out

Question 9

After placing all items in storage you double check all storage areas and you notice the following issues. List at least one action you would take in terms of documentation, reporting or disposal ((whichever actions are most relevant)

1. Some lettuces in the coolroom are not covered and are starting to look tired Action:
2. 8 cans of whole peeled tomatoes in the dry store will expire in 28 days Action:
3. The vacuum seal of a small pack of chicken drumsticks is broken and the content smells Action:
4. A near empty container of bleach in the chemical cupboard has a crack which causes seepage of product Action:

Question 10

Hazardous substances are present in many Hospitality industry operations. List 2 impacts of hazardous substances on the environment with examples? How should hazardous substances be disposed off?

Question 11

List 5 measures which could be used to ensure that all storage areas are safe and secure to prevent stock losses

Question 12

As part of daily and weekly checks of the goods and storage areas, you are required to wash and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free from vermin? (at least 1 point each)

Question 13

Identify three ways you can determine stock usage rates for products in stock.

Question 14

List three occasions when it is necessary to update information in the stock control/management system?

Question 15

List 4 methods which can be used to identify slow moving stock items in storage areas in a restaurant.

Question 16

List methods of segregation of non-food items from food items that have potential to cross-contaminate.

Question 17

A computerised system is a good option for businesses like hospitality dealing with many different types of stock. List 3 features and functions of computerised stock control system.

Question 18

List 5 pieces of information that are recorded on a ‘wastage sheet’ or on a ‘kitchen/store spoilage report’.

Question 19

List 5 pieces of information that are recorded on a ‘wastage sheet’ or on a ‘kitchen/store spoilage report’.

Question 20

Match the correct description to the relevant type of stock control documentation.

Stock control documentation:

Requisition form,Stock transfer form, Bin card, Stocktake sheet, Purchase order, Delivery docket.

Description Answers

a) Used to record the amount of stock on hand for tracking periodic usage or for comparison to computerized records

b) Record of the amount and type of goods received from the supplier

c) Record the amount and type of goods ordered from a supplier

d) Details the type and amount of stock to be issued to different departments by the store

e) Record of the stock held within a section, or ‘bin’

f) Details the type and amount of stock to be transferred from 1 department to another

Question 21

Briefly describe the following stock control systems in about 50-100 words each.

Bin card system
Imprest system
Integrated point-of-sale system
Ledger system

Question 22

On receiving delivery of stock, you notice that you have received excess stock. Describe how you would deal with excess stock.


Answer 1

1. Identification of the details on the invoice

Dry Goods:

- The quantity of the pieces should be checked and noticed whether the numbers are aligned with the numbers listed in the invoice (Coorey et al., 2018).

- Particular attention should be paid to the contents of the dry good package if the sealed cartons show signs of damage or opening.

- The quality and quantity of the canned goods should be inspected before signing the invoice.

Dairy Products:

- “Dairy products” are perishable and thus the “best before date” of the products should be checked.
-  The numbers of the items should be checked with the list of numbers in the invoice.
-  The temperature should be checked.


-  Seafood should be counted.
-  The seafood should be weighted to check whether it corresponds to the weight specified on the invoice.
-  The quality of the seafood should be checked with the quality specified in the invoice.

Poultry and Meat:

-  The grade of the meat should be checked with the grade specified in the invoice.
-  The cuts of the meat should be specified with the invoice.
-  The package should be evaluated for Cryovac.

Fruit and Vegetables:

-  These items are usually delivered in “bags”, “cartons”, and “cases”. The numbers should be counted, and bags should be weighed.

-  The items should be evaluated for ripeness, freshness, and other aspects of quality.

-  In case of mistakes in delivery or problems of unacceptable quality, the invoice should not be signed.

Paper Products

-  “Paper” products should be checked for contamination.
-  The number should be checked with the number listed in the invoice.
-  The quality should be checked.


-  The containers of the chemical should be checked for leakage or damage.
-  The best before date should be checked.
-  The color and texture should be checked.


-  The “best before date” should be checked.
-  The packaging should be checked.
-  The number of beverages should be checked against purchased items in the invoice.


-  The received numbers should be checked against ordered numbers.
-  Should be checked for torn, or damage.
-  The quality should be checked.

Answer 2

Storage areas and storage conditions

Refrigerators, 2°C- 4°C

Ice storage, −1°C to 2°C

Ice storage in the refrigerator, 1°C to 2°C (Khan et al., 2019).

Stainless still trays or plastics, 2°C to 4°C

Fruit & Vegetables
Storeroom or refrigerator, 10°C to 15°C

Paper Products
Storeroom, 15°C- 25°C

Dry storage, 14°C-20°C

Dry Storage, 4.5°C and 21°C

Dry storage, 68°F- 78°F

Answer 3

Food Label

All food labels need to contain certain information. The name of the food and the description of the food should be present in the food level. The ‘Food Standard Code” specifies that food labels should display the address of the party that manufactures the product or the address of the party that is involved in the supply and or import of the product. Apart from this, the “Food” Standard Code also specifies that the batch number and lot number of the product should be present on the food label (Temple et al., 2019). The street number of the supplier of the food should be mentioned. The “ingredient list” of the food should be present on the food level. The “date mark” should be there. “NIP” or “nutritional information panel” should be present in the ‘food level”. The country of origin and the “statement of advisory” or the “statement of warning” should be present in the food level.

Figure 1: The example of a food level
(Source: Temple et al., 2019)

Answer 4

examples of safe manual handling provisions for receipt, storage, and transportation of stock


-  Checking the stock that is incoming against documentation and orders.
-  Identification and documentation of the variations.
-  Reporting the variations to the appropriate authority (Bell, 2022).
-  Inspection of the elements that have been received for quality, breakages, discrepancies, use-by dates, and others.
-   The management of stocks that are in excess.

Storage and transportation

-  Always remaining vigilant about the fact that types of equipment and shelves are not overloaded.
-  The characteristics of the load should be determined.
-  The route of transportation should be freed from any kind of obstructions.
-  The application of correct techniques of lifting.
-  “Protective” clothing should be worn.

Answer 5

Discrepancy and Documentation

The reception of field tomatoes instead of Roma tomatoes and the issue of the freezer burn damage of frozen ling fillets is a case of discrepancy and mismatch. These items need to be returned to the supplier. The items should be listed, the quality and descriptions of the good should be mentioned, and the date of return should be recorded (Bell, 2022). At the time of return, a “credit return’ slip from the supplier or the delivery boy should be obtained. The accounts department should be notified about the discrepancy. The case of the tomato corresponds with the issue of “stock variation”. Stock variation occurs when wrong items are received. The follow-up action is recording and reporting to the manager concerned and the supplier.

These discrepancies should be recorded in the “Goods received Book”, and a triplicate ordering system should be applied to make people aware of the discrepancies.

Answer 6

Stock Control Documentation

The “stock control documentation” is important. The two pieces of documentation that would be used in handling the return of the field tomatoes are the copies of the ‘triplicate ordering system” in which one copy stays in the book, 1 copy stays with the supplier and one copy stay with the storeman, and the daily food receiving the report (Inegbedion et al., 2019). The invoice would be required as well.

The daily food receiving report would indicate the received food is field tomatoes and not Roma tomatoes. It would be checked against the invoice and the discrepancy would be revealed thus.

Another example would be to check all the copies of triplicate ordering and the difference in the suppliers' copy with the copies of the book and storeman would also indicate that a mismatch has taken place.

Answer 7

Sequence of received goods

Bag of rice 4

Frozen Peas 3

Fresh salmon 1

Fresh vegetables 2

The numbers have been arranged in terms of the priority of the storage and the shelf lives of the mentioned food. The highest priority has been assigned to the storage of “fresh” salmon. The key reason behind this is that the shelf life of fresh salmon is 1 to 2 days (Goh & Jie, 2019). The second highest priority has been given to fresh vegetables as the shelf life of vegetables is 1 week to 2 weeks. The third highest priority has been given to frozen peas as the shelf life of frozen peas is approximately eight months. The lowest priority has been given to a bag of rice as the shelf life of a bag of rice lasts approximately two years.

Answer 8

Rotation of the items

d) First in first out

The items should be rotated in the FIFO method. In other words, the items should be rotated in “First in first out”. This would ensure that the items that have been stocked first have been served first (Sembiring et al., 2019).

Answer 9

Actions to be taken

1. Some lettuces in the coolroom are not covered and are starting to look tired Action:


2. 8 cans of whole peeled tomatoes in the dry store will expire in 28 days Action:


3. The vacuum seal of a small pack of chicken drumsticks is broken and the content smells Action:


4. A near-empty container of bleach in the chemical cupboard has a crack which causes seepage of product Action:


Answer 10

Impact of hazardous substances

Two Impacts of Hazardous substances on the environment

There exist many hazardous items in the hospitality industry. The hazardous substances of the hospitality industry can cause significant damage to the environment.

One of the damages that the presence of hazardous items in the kitchen can do to the environment is that it can kill living organisms in a lake, river, or other water bodies (Wang et al., 2018). Apart from this, the contact of these hazardous elements with any area can make the area contaminated and the area can cause reproductive problems and complications in animals. This would reduce their survival rate.

Figure 2: Hazardous elements in the environment
(Source: Wang et al., 2018)

Apart from the threat to the biodiversity of the environment, hazardous substances can pose a significant threat to the air quality in the environment. The mixing of hazardous elements with the air deteriorates the quality of the air and the inhalation of this air by animals and humans cause significant health hazards to humans and animals.

Examples of the impact of a hazardous substance on the environment are air pollution, water pollution, and loss of biodiversity.

Disposal of hazardous substances

Certain rules must be followed for the disposal of hazardous substances. Waste should be disposed of with authorized waste carriers. Protective glasses must be worn in times of the disposal of the hazards.

Answer 11

Safety, security, and the prevention of stock losses

Certain processes and measures are taken to ensure that the stocks remain safe and that stock loss does not take place.

? One of the measures that should be taken is pest control. This would prevent the loss of food stock.

? The cleaning of the storage area is important to keep the stock safe and secure. The cleaning of the area would ensure that the area does not get contaminated. The area does not attract rodents or insects that harm the stock (Wang et al., 2018).

? The area of the storage should be locked during the times when it is not in use.

? The chemicals and foods should be stored in different storage. This would ensure that the stock is safe and secure.

? “Spot checks” should be carried out intermittently related to stocks and stored goods.

Answer 12

Daily and weekly cleaning of food storage area:

As part of Food Safety Practices and General Requirements, the goods and storage areas can be cleaned as per Standard 3.1.1 which indicates that the area would be clean to free of extraneous visible matter and objectionable odor. Chemicals are needed to be used for cleaning procedures. The storage areas such as walls, air filters, garbage bins, and vents are needed to be cleaned weekly. Dust control, microfiber cleaning cloth, detergent impregnated wipes, and disinfected impregnated wipes can be used for the purpose of cleaning on daily basis. Khuluse & Deen (2020) have stated that chemical energy, mechanical energy, thermal energy, and time are some of the factors that affect cleaning. The Storage areas can be free from vermin if a combination of thermal and chemical sanitization is properly used weekly. The use of steam and hot water ensures that grease and vermin are killed. The applications of chemicals like general detergent, floor cleaner, and sanitizer can be used for weekly cleaning.

Answer 13

Three ways of determining stock usage rate

Analyzing Beginning-of-Period', Received Product Orders within that particular time being are needed to be calculated and then subtracted from the 'End-of-Period' Inventory for determining stock usage rates for the products in stock.

A Perpetual Inventory system can be used for stock usage as this makes sure the additions and subtractions of the products that are received and sold from stocks (Inegbedion et al. 2019). This indicates the moving of products from one place to another.

Ledger System, on the other hand, keeps records of the financial and non-financial transactions related to business leading to the management of existing stock. Similarly, the Periodic Inventory system process helps in the aspect of measuring the cost of the stored goods through the system of physical counting. In this way, the stock usage rates for the products in stock can be identified periodically.

Answer 14

Three occasions to update stock control

At the time of stock movement, the updation of the storage are related things in the stock control system is needed to be informed as to the part of making sure that manual handling of the stocks is performed properly. Apart from that at the time of unpacking the stock items after the stocks are being moved from one place to the other place, the stock control systems need to be updated (Kholidasari & Ophiyandri, 2018). Apart from these two mentioned occasions, at the time of raising the security issues, such as suspicious behavior and crowd control, stock control systems are needed to be updated to analyze whether the level of stocks is kept as it was or if it has been deferred.

Answer 15

The four methods are followed to keep track of the slow-moving stock items in the restaurant areas:
RFID inventory system: The radio frequency Identification System makes sure that active and passive technology is being used for managing the stock and inventory at the same time. This helps in analyzing the slow-moving stock items in the storage area of the warehouses (Amirapu et al. 2021).

Figure 3: RFID inventory system
(Source: Amirapu et al. 2021)

Bin Card system: This system helps in identifying or tracking the storage or stock based on keeping a record of the stock room. In the storage area of a restaurant, the stocks of the products are moved from one place to the other and the bin card system helps in the process of documentation.

Integrated point of sales system: With the help of broadband systems, the slow-moving inventory and its movement can be controlled based on the analysis of the payments made for the movement from one place to another place (Saeed et al. 2019).

Imprest system: This helps the restaurant areas to work on tracking and documenting how cash is being spent. This helps in managing the stock based on the effective and time-bound cost management of the stocks.

Answer 16

Methods of reducing cross-contamination: segregation of non-food items from food items

Using different utensils for raw and cooked food is effective in reducing cross-contamination from food items to non-food items. Separate raw meat, poultry, and seafood are needed to be stored in food storage containers and kept separately in the refrigerator from the grocery shopping items. According to King (2020), placing raw foods in sealed plastic bags that can create cross-contamination prevents their juices from being dropped on top of the other type of food and non-food items. This can reduce and prevent the scenario of cross-contamination effectively. The foods that cannot contaminate need to be kept in dry storage whereas the raw foods that can contaminate need to be refrigerated.

Answer 17

The following three features and functions can be noticed in the case of computerized stock control systems effectively:

? In the case of RFID, the Stock and pricing data are often noticed to be strategically integrated with the accounting as well as invoicing systems from time to time (Jena et al. 2022).

? The process of stock monitoring and the order aspects can be automated based on the remote analysis of the existing stocks from time to time.

? The real-time inventory level helps in automating the process of batch control of the stocks that comes to the storage from time to time (Cyrus & Correia, 2018). For instance, the barcode inventory helps in scanning the stock data, and in this process active as well as passive technologies are simultaneously used as part of automating the whole operating thing (Gawale et al. 2021).

Answer 18 

5 types of information in waste sheet

The five pieces of information that are being mentioned in the ‘kitchen/store spoilage report’ include the type of foods that have been wasted, the food waste reason, the portion measurement to which the food has been wasted, the person who has recorded about the food waste and the time when the record has been made (Dalmia, 2018). These are often recorded as part of pre-consumer food waste before discarding. In the case of missing the measurement scales, recording the number of portions leftover or the volume is found to be one of the most significant pieces of information to be recorded as part of the wastage sheet (Filimonau et al. 2021).

Answer 19

The 2 electronic equipment used for stock control

In most cases, RFID systems and barcode systems are identified as the two most used and highly prioritized equipment for stock control. Zuo (2021) has stated that RFID inventory management is seen to be extremely efficient as it helps in monitoring the process of managing products through the RFID tags and products from time to time. Initially, individual products and components are identified by this particular system so that the identified products can be strategically tracked down throughout the SCM, the process of production to the point of sales of the tracked products. That helps in controlling theft management and tracking how many products are returned and purchased throughout the supply chain. On the other hand, barcode inventory is stock control equipment that is mostly used by the workers in the warehouses to track or scan to comprehend whether the products or food items are part of the stock or not (Atkins, Sener & Russo, 2021). This is about assigning a number to each product that the businesses sell and this helps to identify as well as track the products based on their identified numbers from time to time.

Answer 20

Matching of description regarding stock control documentation

Answer 21

Description of stock control systems

Bin card system: This is a perpetual inventory system that is thoroughly managed by the stores for the purpose of showing the number of products that have been received. This also helps in identifying the quantities of materials received besides balancing the in-hand materials after receiving each receipt (Jaswal, 2019). This aspect can be considered the stock card and it is also called a bin tag. This real-time data entry procedure reduces the scope of most of the mistakes as this helps in managing the control over stock through a consistent updation and balance of store.

Imprest system: This is a type of financial accounting and this helps in tracking and documenting the cash expenditure aspects. Caon (2020) has stated that the cost control on the receivable products can be easily monitored with the help of this particular application. This practice discourages the process of illegal spending and this process makes sure that the funds are adequately designated for the purpose of pre-determined purposes.

Integrated point-of-sale system: The online payment can be processed with the help of this particular stock inventory. This requires the help of the broadband to perform properly. This is basically a combination of hardware and software that is used for handling payments and managing inventory so that employees and customers can be managed easily (Yu et al. 2018). Basically, smartphones, mobile POS, cards, and chip readers are some of the most common POS readers that are mostly used and popularized among the ordinary mass.

Ledger system: This particular system works on the identification of all the financial as well as non-financial transactions of the businesses from time to time. This is about stirring and organizing financial data which can be further used for creating the financial statements for the organizations. The auditors often utilize those data for comparing the on-hand quantities (Zia et al. 2020).

Answer 22

The way of dealing with excess stock:

Returning the stocks for a refund can be one of the most cost-effective decisions. Apart from that, consigning the products and trading with industry partners can be identified as one of the most efficient ways of managing this situation (Priniotakis & Argyropoulos, 2018). Apart from that, liquidating excess inventory besides diverting the inventory to the new products can be identified as some of the most efficient moves to deal with excess sticks.

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