Hospitality
Home > Hospitality > Hospitality (240 hours) > Compulsory units > THHGGA06B Receive and store stock > Receive and store stock
Gap fill activity
Select the correct word from the following list to fill the blanks in the passage below. The passage describes the procedures employed by a city restaurant when a supply of stock is delivered.
| quantity | freshness | computerised | trolleys | |
| delivery | cool room | separately | supplier | requisition |
| freezer | FIFO | bin | order | sanitised |
Ordering
A fully ………………… stock control system is used to make it easier to …….........….. or fax ……………… forms to suppliers.
Receiving
When the delivery arrives at the loading bay, the stores officer examines the supply for quality,………...…, size and weight, and …………... The …………..docket is checked for any discrepancies and defects and variations are reported on the delivery docket. The store’s supervisor and the ………………. are informed of any problems.
Controlling
Stock is safely transported to the appropriate storage areas using ……………... and correct lifting techniques. Chilled are foods are placed in the ……………. and frozen foods in the …………….. , while non-perishables, linen and stationery are stored in dry stock rooms and cupboards.
Chemicals are stored ………..…. in a secure, well ventilated storeroom. Store rooms are constantly monitored to ensure quality and to prevent wastage by using the …………. system of stock control, where old stock is moved to the front. All storage areas are regularly ……………… to help maintain environmental hygiene.
Issuing
All staff must use a ………………..sheet to obtain stock. The stock controller issues the food, ensuring the FIFO system is implemented, and notes changes in the stock quantity on the ……………………. card attached to the stock item.
Check your Answers
|