Assessment Task 1

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Macquarie University *

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200

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Management

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Feb 20, 2024

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pdf

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Assessment Task 1: Written Test Unit Name: - SITXINV006 Unit Code: - Receive, store and maintain stock Assessment for this Unit of Competency/Cluster Details Assessment Task 1 Written Test Assessment Task 2 Assessment conducted in this instance: Assessment Tasks 1 2 Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Assessment Guidelines What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: ∙ principles of stock control: o rotation and replenishment o product life cycle and maximising the use of all stock o checking for slow moving items o segregation of non-food items from food items that have potential to cross-contaminate ∙ stock control systems: o bin card system o imprest system o integrated point-of-sale system o ledger system ∙ stock control procedures and template documents and reports for: o ordering o levels o loss o performance o monitoring of quality o receipt o reorder cycles o rotation o security o stock takes o valuation o wastage ∙ storage requirements for different kinds of stock ∙ use of stock control equipment and software where appropriate ∙ specific industry sector, types of: o computerised stock control systems; their functions and features o electronic equipment used for stock control; their functions and features o stock recording documentation o stock security systems o storage and their suitability for different kinds of stock ∙ specific organisation: o relevant stock o product life and storage requirements for specific goods o procedures for security, recording incoming stock, reporting on discrepancies, deficiencies, and excess stock o order and delivery documentation ∙ safe manual handling techniques for the receipt, transportation and storage of stock ∙ safe and correct use of equipment ∙ contents of stock date codes and rotation labels ∙ meaning of: o wastage to a commercial catering organisation and reasons to avoid it o contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code ∙ reasons for protecting food from contamination ∙ different types of contamination: o microbiological o chemical

Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 o physical ∙ methods of rejecting contaminated food ∙ potential deficiencies of delivered perishable food items: o contaminated food o food that is intended to be: ▪ frozen but has thawed ▪ chilled but has reached a dangerous temperature zone o packaged food that is exposed through damaged packaging ∙ correct environmental storage conditions for each of the main food types specified in the Performance Evidence: o correct application of humidity and temperature controls o correct ventilation o protecting perishables from exposure to: ▪ heating or air conditioning ▪ accidental damage through people traffic ▪ environmental heat and light o sanitary cleanliness o storing perishables: ▪ in dry stores ▪ in cool rooms ▪ in freezers ▪ in refrigerators ▪ sanitised and hygienic conditions ▪ at room temperature ∙ food safety procedures and standards for storage of perishable supplies: o appropriate containers o labelling and coding o first in first out methods o storage environments o temperature, humidity, light and ventilation specifications for storage o cleaning and sanitising processes for food storage areas o quarantining the storage of items that are likely to be the source of contamination of food: ▪ chemicals ▪ clothing ▪ personal belongings ∙ indicators of spoilage and contamination of perishable supplies: o degradation of flavour, aroma, colour and texture o enzymic browning o drying and hardening o crystalisation o infestation of animal and pest waste o mould o exposed packaged food through damaged packaging o odour ∙ indicators of quality of perishable items: o currency of best by or use by dates o freshness o size

o weight ∙ correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances. Place/Location where assessment will be conducted DUKE COLLEGE Class Room and DUKE COLLEGE Training Kitchen Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681

Resource Requirements Pen, Paper, Internet access or info via a data projector or printed format Reasonable Adjustments- Refer to Assessment instructions for students document RPL- Refer to Assessment instructions for students document Instructions for assessment including WHS requirements Read and answer the questions below. All questions must be answered to demonstrate competence. Your trainer will provide you with constructive feedback. Insufficient submissions will need to be re-assessed according to the assessment conditions for your course or as outlined to you prior to assessment. Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Assessment Task 1: Written Test Answer the following questions. Any responses you provide will be followed up during a practical observation. It is therefore essential that you will be able to demonstrate the knowledge applied to practical tasks. You are employed with DUKE COLLEGE Hotel and Restaurant in Geelong. 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. Invoice DUKE COLLEGE Hotel and Restaurant Head Office:182 Capel Street, North Melbourne VICTORIA 3051 Items Specification Qty/Vol /kg/l/unit Price Receive d Value Dry Goods Salt Rock 1.000 kg $ 0.80 2 $1.60 Pasta Fettuccine 0.375 Packet $ 1.10 3 $3.30 Tomatoes Canned 0.375 Can $ 0.78 16 $12.48 Soy Sauce 0.500 L $ 2.80 20 $56.00 Dairy

Cream Thickened 0.600 L $ 1.52 20 $30.40 Milk Full cream 1.000 L $ 1.18 4 $4.72 Butter Salted 0.500 kg $ 1.82 6 $10.92 Butter Unsalted 0.500 kg $ 2.23 10 $22.30 Cheese Cheddar 1.000 kg $ 8.55 8 $68.40 Fruit & Vegetables Lettuce Butter 1.000 each $ 1.60 36 $57.60 Tomatoes Roma 1.000 kg $ 2.80 4 $11.20 Potatoes Desiree 1.000 kg $ 1.25 40 $50.00 Apples Granny Smith 1.000 kg $ 1.89 5 $9.45 Mangoes Fresh 1.000 each $ 1.80 16 $28.80 Paper Products Pens w logo DUKE COLLEGE Hotel and Restaurant 1.000 each $ 1.80 75 $135.00 Sanitary bags Bundle 500.000 each $ 7.68 3 $23.04 Envelopes C5 100.000 each $ 4.85 3 $14.55 Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Chemicals Sparkling Dish 20 l drum 1.000 each $ 48.99 1 $48.99 Sanitiser 10 l f/grade 1.000 each $ 18.70 2 $37.40 Bleach 10 l 1.000 each $ 14.50 1 $14.50 Furn. Polish 500ml 1.000 each $ 7.70 5 $38.50

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