SIT30816 Certificate III Commercial Cookery Assignment

Tasks:

Read the following scenario and complete the tasks and answer the questions. There are 12 questions and tasks. You must complete them all.

Scenario:

You are employed with Hotel Fabulous in Sydney. As it is your supervisor’s day off you are required to receive and store all items listed in the invoice below.

You are required to answer all questions below relating to the receiving and storage process of this delivery. 

1. List the details you need to check for the various goods listed on the invoice:

2. List the correct storage areas and storage conditions for the supplied goods:

3. Which items listed on the invoice would need to be labelled for storage? Which details would this include (Provide 1 example for details on a label)

4. Provide 5 examples for safe manual handling provisions to transport this delivery to storage.

5. You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that were ordered. Some of the Mangoes have black spots. What would you do to handle these problems and what are the requirements to document these discrepancies? (Consider multiple scenarios for example no Roma tomatoes are available; the supplier does not agree that the black spots on the mangoes have a negative effect on quality because he knows you are not a chef; you are not sure what replacement would be adequate etc. )

6. Provide 3 examples for stock control documentation you will use to record this delivery and explain how these work. (If you have no access to an electronic system your trainer will assess this on another occasion). How many items did you receive as part of your delivery?

7. In which sequence would you store the received goods in this delivery list the key categories with examples from your invoice. This must also include the security provisions for e.g. expensive items.

8. You are storing all items in the designated storage areas. How should these be arranged to maximise use of stock and to prevent any contamination issues?

9. After placing all items in storage you double check all storage areas and you notice the following issues. What will be your actions for documentation, reporting and disposal where relevant?

10. List 5 measures which could be used to ensure that all storage areas you use to store the delivery of your order are safe and secure to prevent stock losses.

11. As part of daily and weekly checking processes of goods and storage areas, you are required to check, wash and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free from vermin?

12. Explain the following stock control systems in detail with an example for each:

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