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Hospitality

Home > Hospitality > Hospitality (240 hours) > Compulsory units > THHGGA06B Receive and store stock > Receive and store stock

Multiple choice questions

1. What is meant by the term ‘LILO’?
   1. Latest invoice last order
   2. Leftovers in last order
   3. Leftovers ingredients lower order
   4. Last in last out
      
      
2. Which document best demonstrates if enough stock is available within an enterprise?
   1. Invoice
   2. Delivery docket
   3. Bin card
   4. Purchase order
      
      
3. What is the correct technique for lifting a heavy item from the floor?
   1. Feet apart, knees bent, back straight, load held close to body
   2. Feet together, knees straight, back straight, load held away from body
   3. Feet apart, knees bent, back straight, load held away from body
   4. Feet together, knees straight, back straight, load held close to body
      
      
4. When ordering stock from a central store within a large hospitality enterprise what document may be employed?
   1. Requisition form
   2. Purchasing order
   3. Invoice
   4. Statement
      
      
5. Which stock must be stored in the bar fridge of a motel room?
   1. Potato crisps
   2. Dry biscuits
   3. Butter portions
   4. Long life milk
      
      
6. Which statement best describes stock rotation?
   1. New stock is kept in storage until all old stock is used
   2. Old stock is replaced by new stock when it arrives
   3. Old stock is positioned in front of new stock to use first
   4. New stock is positioned in front of new stock to use first
      
      
7. How can a supplier be notified in writing about a discrepancy in the supply of stock?
   1. Phone call to supplier
   2. Telling the driver
   3. Ringing the accounts department
   4. Note on the delivery docket for the driver
      
      
8. Which of following stock delivery must be stored first?
   1. Tinned tuna
   2. Fresh watermelon
   3. Sugar
   4. Frozen chicken nuggets
      
      
9. Which are examples of stock common to the human resources department?
   1. Linen and toiletries
   2. Menus and table decoration
   3. Employment declaration and job application forms
   4. Brochures and promotional materials
      
      
10. What document should a supplier provide to a purchaser if goods have been returned?
    1. Requisition form
    2. Credit note
    3. Order form
    4. Price list
       
       
11. How should the quality of fresh lemons be judged?
    1. Texture and colour of skin
    2. The number in the box
    3. The price per kilo
    4. Use by date
       
       
12. When receiving a delivery which procedure would be incorrect?
    1. Sign the invoice and keep a copy for your records
    2. Check that the goods received are in acceptable condition
    3. Keep any unacceptable items until they are replaced
    4. Check off the delivered goods against the invoice received
       
       
13. Which of the following criteria are used to accurately check incoming stock?
    1. Quantity, size, weight, quality
    2. Packaging, size, quality, freshness
    3. Packaging, temperature, odour, firmness
    4. Quantity, weight, freshness, airtight seals
       
       
14. Which of the following is an environmental hygiene risk?
    1. Slippery floors
    2. Lifting heavy objects
    3. Poor personal hygiene
    4. Presence of pests
       
       
15. Which of the following is the best procedure to reduce stock damage during storage?
    1. Stock is rotated every month
    2. The storage space is sanitised
    3. All packaging is opened to check quality
    4. Heavy items are stacked on high shelves

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