1.

Identify 3 details you must check on an invoice for each

for the following types of goods.
1.
Item Category Details to be checked(quality, temperature etc.
)
Dry goods Temperature, , Quantity, Quality

Dairy Best-before date, Quantity, Temperature

Seafood Quantity, best-before date, temperature

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Poultry & Quality, Temperature, Quantity

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meat

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Fruit &
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vegetables
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Paper Quantity, Quality, Price

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products
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Chemicals Quantity, temperature, price

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Beverages Temperature, best-before date, Quality

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Linen Quality, Quantity, Price

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2. List the correct storage areas and storage conditions for

the supplied goods. The first one has been done for you as
an example.
2.
Item category Storage areas and storage conditions
Dairy Cool room, 0o to 5o C

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 Seafood Cool room, 0o to 2o C
Poultry Cool room, 0o to 5o C
Meat Cool room, 0o to 5o C
Fruit & Cool room, 1o to 4o C
Vegetables
Paper Room, 16o to 20o C
products
Chemicals Chemical storage cabinets, 9o to 12o C

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Beverages Cool room, 0o to 5o C

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Linen Room temperature, 18o to 24o C
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3. Identify the details that need to be put on a label and

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give one example of a food label.

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3. Product name, nutritional value, List of ingredients by

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weight, best- before date, net weight, storage requirements

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and country of origin must be written on the label. For

example:- Milk Ingredients:- milk, Vitamin A & D and Best
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before:- 5 – December- 2019

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4. Provide 5 examples for safe manual handling provisions

to receipt, storage and transportation of stock.
4. a. Check all the products properly. Check the quantity of
the products and barcode.
b. Store all the products in the right places according to the
temperature written on the product.

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 c. Record all the products in the computer and computers
must be locked.
d. Never overload a trolley and never use a damaged trolley
to lift the products.
e. Wear protective clothing as appropriate for the work such
as gloves, safety shoes, aprons etc.
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.

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What would you do to handle these problems and what are

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the requirements to document these discrepancies?

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5.
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6. Provide 2 examples for stock control documentation you
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would use to record this delivery and explain how these

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work. How many items did you receive as part of your

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delivery?
6. a. Invoice receiving:- The delivery note accompanied with
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the invoice must be checked. It contains information about

quality and quantity of the product.
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b. Blind method:- Blind method is a blank invoice wherein the

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personnel will add the quantity, quality, weights and prices as

when the items are delivered.
I received 483 items as part of the delivery.
7. In which sequence would you store the received goods in
this delivery- Number from 1 to 4 in order of priority. With 1

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 being highest priority and 4 being lowest priority- scale
needs to be explained.

8. You are storing all items in the designated storage areas.

How should the items be related?

9a. 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,

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reporting or disposal.

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9. 1. Some lettuces in the cool room are not covered and are

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starting to look tired
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Action: I’ll put lettuce in a container with paper towel to
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preserve it.
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2. 8 Cans of whole peeled tomatoes in the dry store will

expire in 28 days.
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Action:
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3. The vacuum seal of a small pack of chicken drumsticks is

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broken and the content smells

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Action:
4. A near empty container of bleach in the chemical cupboard
has a crack which causes seepage of product
Action:
9b. Hazardous substances are present in many Hospitality
industry operations. List 2 impacts of hazardous substances

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 on the environment with examples? How should hazardous
substances be disposed off ? You must answer both the
questions satisfactorily in about 75-100 w0rds.
9b.
10. List 5 measures which could be used to ensure that all
storage areas are safe and secure to prevent stock losses.
10. a. Keep a record of everything placed in the storage.
b. Store must be locked carefully with a solid lock.

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c. Security cameras must be installed to secure the stock.

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d. Do not allow everyone to enter in the storage area.

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e. Sufficient lighting should be installed to allow safe
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movement.
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11. As part of daily and weekly checks of the goods and

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storage areas, you are required to wash and sanitize them.

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How would you ensure the following areas are clean ,

sanitized, in good order and free from vermin?
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11.
12. Identify three ways you can determine stock usage rates
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for products in stock.

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12. a. Reading bin cards and requisitions.

b. Using personal experience and venue knowledge.
c. By physically counting stock.
13. List three occasions when it is necessary to update
information in the stock control/management system?

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 13. a. When stock is ordered, received, moved into storage,
thrown out and returned to a supplier, it is necessary to
update information.
14. List 4 methods which can be used to identify slow
moving stock items in storage areas in a restaurant.
14.
15. List methods of segregation of non-food items from food
items that have potential to cross-contaminate.
15.

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16. A computerized system is a good option for businesses

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like hospitality dealing with many different types of stock.

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List 3 features and functions of computerized stock control
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system.
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16.
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18. Identify 2 electronic equipment used for stock control.

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Also describe their features and functions they would be

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used for.
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18. a. Barcode system:- A barcode scanner is a device that is

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used to read the printed barcodes. The barcode scanners

consist of an internal decoder and a cable which are
connected to the computer through compatible ports.
b. Radio frequency identification system:- Radio frequency
identification system uses electromagnetic field to
automatically identify and track tags attached to objects. The

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 main feature of RFID is able to read and write data without
any contact. RFID system involves a tag and a reader.
19. Match the correct description to the relevant type of
stock control documentation.
19.
20. Briefly describe the following stock control systems in
about 50-60 words each.
20. Bin card system:- A bin card is a document used to keep
track of the number of items held in the stock room. It is a

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record of stock quantity movement which is maintained by

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the stock keeper. Bin cards helps to monitor the total

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inventory process. Total received and issued of materials are
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exhibited in Bin cards.
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Imprest system:- The imprest system is a form of financial

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accounting system. The most common imprest system is the

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petty cash system. It is designed to track and document how

cash is being spent. It is a method to maintaining a balance in
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a fund that equals petty cash receipts plus additional cash in

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the fund.
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Integrated point-of-sale system:- With an integrated point of

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sale system, one does not need a separate terminal to

process financial transactions from sales to electronic fund
transfers. The system works through the use of a cash register
and card reader. The processing takes place via the internet
connection.
Ledger system:- A ledger is the principal book or computer
file for recording and totaling economic transactions

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 measured in terms of a monetary unit of account by account
type, with debits and credits in separate columns and a
beginning monetary balance and ending monetary balance
for each account.
21. On receiving delivery of stock, you notice that you have
received excess stock. Describe how would you deal with
excess stock.
21. On receiving excess stock, I’ll try to return excess stock to
the supplier or I may sell the items at low prices. I’ll talk to

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other businesses to see if they are willing to buy or swap

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items. I’ll move the surplus stock quickly.

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