SITXINV001 - Receive and Store Stock Assessment - Kawsar Bahauddin

This document contains the answers to a student's SITXINV001 assessment, focusing on the critical aspects of receiving and storing stock within a hospitality environment. The assessment covers a wide range of topics including the correct handling and storage requirements for various food categories such as dry goods, dairy, fruits, vegetables, paper products, chemicals, beverages, and linen. It details the specific storage conditions, including temperature and labeling requirements for each category, and emphasizes the importance of FIFO (First In, First Out) methods for stock control. The document also addresses safe manual handling practices, the proper documentation needed for stock control, and the identification and resolution of issues such as incorrect or damaged deliveries. Furthermore, it outlines the importance of cleanliness and maintenance within storage areas, including pest control, and provides explanations of different stock control systems like bin card, imprest, integrated point-of-sale, and ledger systems. References to relevant books and journals are included to support the information provided. This resource aims to provide a comprehensive guide to the core principles of stock management in the hospitality industry.

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SITXINV001
Receive and store stock

TABLE OF CONTENTS
Q1.)..............................................................................................................................................3
Q2.)..............................................................................................................................................4
Q3.)..............................................................................................................................................5
Q4.)..............................................................................................................................................5
Q5.)..............................................................................................................................................5
Q6.)..............................................................................................................................................5
Q7.)..............................................................................................................................................6
Q8.)..............................................................................................................................................6
Q9.)..............................................................................................................................................6
Q10.)............................................................................................................................................6
Q11.)............................................................................................................................................7
Q12.)............................................................................................................................................7
REFERENCES..............................................................................................................................10

Q1.)
Dry Goods Dairy Fruit & Vegetables Paper Products Chemicals Beverages
Item Category Details to be checked
Dry Goods It has to be checked whether the can or
packets is in proper condition.
Dairy Temperature has to be -15 degree
celsius or lower (Guo, 2020).
It has to be checked whether the
substance is hard.
There has to be no juice or drips around
the food.
Fruit & Vegetables It has to be checked whether they are
fresh.
Temperature has to be neither high nor
low.
They should not have been damaged.
Paper Quantity supplied has to be checked.
Material should be checked whether
made as per specifications given.
Chemicals Temperature should not be high for
storage.
The packaging material has to be in
proper sealed condition.
Beverages The containers should not be broken.
Temperature for storage has to be low

for freezing conditions.
Weight of the cartons have to be
checked (Guo, 2020).
Linen The cloth material has to be in a clean
and hygienic condition.
Q2.)
Storage areas and storage conditions for supplied products
Item Category Details to be checked
Dry Goods Can be maintained at normal room
temperatures in kitchen storage.
Dairy Temperature has to be -15 degree
Celsius or lower and kept in
refrigerators. Expiry dates have to be
mentioned (Kukolj and et.al., 2018).
Fruit & Vegetables They should not be in storage for long
as they are perishable. Old stock has to
be moved for new stock arrival.
Temperature for storage has to be 0 to
5 degree Celsius.
Paper Have to be maintained in cartons in
godown.
Chemicals Temperature should not be high for

storage.
Storage area has to be in safe zone far
from inflammables.
Beverages Temperature for storage has to be low
for freezing conditions. Big refrigerators
are needed for their storage (Kukolj and
et.al., 2018).
Linen Storage area is linen area of hotel.
Q3.)
The products which need to be labelled are perishable and semi-perishable
category products such as dairy products of cheese, butter, milk, cream. The
beverages have to be labelled for the expiry or best for use before labels. Apart
from this, chemicals category like bleach, sanitisers also need to be labelled.
Q4.)
Safe manual handling
a) The load has to be looked over carefully.
b) Route has to be planned before moving of goods (Jing, 2018).
c) While moving heavy load, knees should be bent.
d) The load has to be raised with the legs and it has to be held close to the
body.
e) Feet should be turned in the direction in which one has to move.

Q5.)
On arrival of tomatoes, it was checked that they were different from specified
ones. Thus, it has to be notified that since Roma tomatoes were not available and
field tomatoes being transported, then there would be a reduction in price
charged for them. Also, quality of mangoes has been checked to be inferior, thus
specific breed of required mangoes need to be communicated to the supplier.
Q6.)
Stock control documentation
a) FIFO method of First in, First out can be used so older stock can be used
before new supplies.
b) New stock have to be labelled and new separate stack can be made
available for it (Jing, 2018).
c) Existing stock can be read lift and new supplies can be put under them.
The items received for delivery can be noted in separate register or e-panel.
Q7.)
Sequence Example categories
Dairy Cream, milk, butter and cheese
Fruit and vegetables Lettuce, tomatoes, mangoes, apples
Beverages (expensive) Orange juice, lemon juice, Cognac
Hennessy

Q8.)
Goods have to be put quickly in storage area keeping in mind that frozen foods
may thaw. Highly perishable foods can get damage prone if long waiting takes
place for storage. To protect food from contaminating, food has to be kept in
right temperature conditions with proper covering, food has to be not left
unattended and food items should never be transported with chemicals. Staff
have to keep their clothes and hands clean and head caps worn all the time
(Yürekli, Kandilli and Kuncan, 2020).
Q9.)
a) Lettuces in the cool room have to be covered properly and temperatures
regulated.
b) The tomatoes will have to be shifted in the kitchen room for instant use in
making dishes.
c) The product of which seal is tampered will have to be informed to the supplier
and disposed of (Muyambo, 2017).
d) The damaged product has to be reported to the supplier, disposed of and the
cupboard cleaned where the bleach spread.
Q10.)
Measures used in storage areas
a) Frozen food has to be kept between -15 and -18 degree to help it stay
frozen till the time it is ready for consumption. The frozen food has to be

saved from thawing to avoid growth of germs and food has to be
preserved.
b) For perishable food, it has to be stored in refrigeration from 0 to 5 degree
Celsius. Some fresh fruit and vegetables have to be stored in cool room
than refrigerator.
c) Semi-perishable foods can be stored in cool room at temperatures low and
can last for a week or so, which is dependent on the food type (Yürekli,
Kandilli and Kuncan, 2020).
d) Non perishable goods have to be kept at room temperature, dry foods can
come under that category.
e) Non food supplies have to be stored in dry storage area to be stored far
from food and stored on shelves with proper labelling.
Q11.)
Storage areas Requirement for cleanliness and
maintenance
Floors Washing with phenyl and mopping the
floor.
Walls Have to be cleaned with brooms for
prevention of cobwebs.
Shelving Cleaned with disinfectant regularly to
avoid spreading of germs.
Pest control To be used in storage of products of
long-term storage with pesticides kept

in a paper foil in drums.
Q12.)
Stock control system Description
Bin card system It is record which is kept under the
inventory system by stores area and
details the material quantity received,
which is issued and balance which is left
in hand after every receipt and issue.
For example: Inventory counting bin
cards used in airlines and hospitality
(Muyambo, 2017).
Imprest system It is a system of accounting which is
used for tracking how the business has
to spend on the cash. In many of the
case, the system is used for accounting
for petty cash. For example, postage
and handling, carriage etc. are petty
cash books.
Integrated point-of-sale system It is a hardware and software
combination which help business
process on revenue, payment handling,
inventory management. For example:

supermarkets using POS in sales
management, hotels using it in
inventory management.
Ledger system It is for maintenance of inventory
system which is perpetual and keeps
track of the current products received
and is useful for auditors. Examples:
Inventory ledger, cost of goods sold etc.

REFERENCES
Books and journals
Guo, C., 2020, November. Application of Intelligent Technology in Cold Storage
Control System. In IOP Conference Series: Earth and Environmental
Science (Vol. 571, No. 1, p. 012026). IOP Publishing.
Kukolj, D., Ostojić, G., Stankovski, S. and Nemet, S., 2018. Food storage quality:
Status of technology through patent analysis. Journal of Mechatronics,
Automation and Identification Technology. 3(3). pp.6-11.
Jing, Z., 2018, January. Application of information technology in food storage and
transportation safety management and establishment of information
network integration platform for food storage and transportation safety
management. In 2018 International Conference on Information
Management and Processing (ICIMP) (pp. 125-129). IEEE.
Yürekli, L.B., Kandilli, İ. and Kuncan, M., 2020. Food stock control.
Muyambo, T., 2017. An evaluation on the effectiveness of stores security systems
on stock control: a case study of the Ministry of Macro-Economic Planning
and Investment Promotion (Doctoral dissertation, BUSE).

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