1 Describe the

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May 21, 2024

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1. Describe the FIFO principle. A technique for storing and rotating food is called first in, first out (FIFO). The food that has been in storage the longest ("first in") should be the next food utilised ("first out") in a FIFO system. This technique assists households and restaurants in organising their food storage and in using food before it spoils Explain how regular inventory checks can support rock rotation and replenishment. Stock rotation is a way of minimizing potential stock loss due to expiration. When rotating stock be sure to use the FIFO rule, and also verify expiration on all products. In some cases, you may receive a shorter dated product then the one on the shelf. How does this happen? Sometimes the wholesaler has made an error on FIFO, or may be trying to push their product out to you so they don't encounter the loss. Sometimes short items are sold to buyers at a lower cost so that the buyer can maximize profits and the seller can minimize loss. If a stock item is nearing its sell-by date, stock may be reduced. Its price is lowered in order to be more appealing to customers. Reduced stock is usually included in the rotation of stock, and is therefore moved to the front of the shelf ahead of any unreduced stock. In most cases you may consider not replenishing this item, removing it from your inventory and removing the order sticker, or changing your reorder point on your POS. Be sure to check with your wholesaler on the return policy and capitalize on the benefits of returning versus discounting, or how much to discount based on how much you will get just returning it 3. Describe the product life cycle (PLC) and cover the four stages in your answer. A product's life cycle is the period of time between its initial consumer introduction and its eventual removal from the market. It is often divided into four stages: introduction, growth, maturity, and decline. 4. What is meant by the term slow-moving item? Items that move slowly are those that have a low turnover rate and are kept in the warehouse for a lengthy time. The reason why slow-moving products are stored or take up a lot of room is because they sell slowly 5. LIst four reasons why an item may become a slow-moving item This problem can be brought on by a number of things, including inaccurate sales projections, a slowing market, aggressive rival promotions, or even your procurement team's desire to acquire more products in order to reduce per-unit costs. 6. List two ways that you can check for slow-moving items. Every day, spot-check four inventory items.

Do the math for inventory turnover. • Examine the typical days to sell (or use). Analyse the storage costs for inventory items. Utilise sales data to forecast trends. ®.X TEACHERS HEALTHY 7 Segregation of food items and non-food items reduces the risk of contamination. List three strategies you can apply to ensure these items remain segregated. • A bin for wet waste like leftover food, vegetable or fruit peels, tea bags, etc. Dry waste should be further divided into plastic, metal, glass and paper. Electronic waste like CDs, pen drives, bulbs, tube-lights, computer systems, electric cables, keyboards, batteries, motherboards etc. Describe each of the following inventory systems: a) Ledger inventory system: A physical or digital record called an inventory ledger keeps track of inventory transactions. All transactions recorded in this ledger should add up to the same amount as the relevant account's total in the general ledger. b) Integrated point-of-sale system: An integrated POS links the software and hardware used by your company to handle payments, such as a credit card reader and inventory management systems. Your payment system may become more effective and linked thanks to this connection 9. List the key procedures involved in ordering stock. Briefly explain what happens at each stage. Order processing, a crucial component of order fulfilment, is the workflow that guarantees client orders are accurately processed and delivered to the appropriate location. Order processing may be carried out by a single person or small group, depending on the size of a company's activities, or it may take place at a distribution centre or warehouse where pickers, sorters, and packers collaborate to execute orders. Order placement: When a consumer places an order, the company normally sends the order's data, such as the goods, quantities, shipping information, and delivery addresses, to an order management system. Based on the delivery address and item availability, the OMS will automatically choose the best warehouse location to ship from if the business has several fulfilment centres or warehouse locations. Both delivery costs and travel times are lowered as a result. • Picking inventory: The act of removing a certain number of products from stock in order

to fill client orders. Because it directly affects the efficiency of the whole order processing workflow, order picking must be a tightly regulated procedure. The faster orders are correctly chosen, the faster they may be packed and sent. • Sorting: During this step, selected things are divided into groups based on where they will be used. For instance, each item must be sorted into its proper order before it can be packaged and dispatched if zone or batch picking techniques are utilised. • Packing: The act of placing products into suitable shipping boxes in a protected manner. Along with weighing the parcels and labelling them with the recipients' addresses and any relevant delivery instructions, packing also include packaging. 10. List two ways that an order for stock may be made. Market orders and limit orders are the two primary forms of orders that investors can use to purchase or sell stocks. Market orders frequently execute instantly at the current market price. Limit orders won't go into effect until the market price reaches the investor's desired price. 11. List four pieces of information you would expect to see in a loss/wastage log or report. Record how much is being wasted. If you have a scale, the best option is to place the food in an empty bus tub and weigh the waste. Record its weight in the logbook (including the weight of the bus tub). Later, a manager can subtract the known tare weight of the bus tub. If you do not have a scale, record the number of portions leftover or the volume (1/2 a pot, 2 gallons, etc.) Chefs and Managers should review yesterday's waste logbook at the beginning of the following day's shift. The top 5 waste items should be discussed with the kitchen team at a pre-shift meeting. Ask the team for ideas to reduce those items. 12. Why is it important to ensure that loss and wastage of items is reflected in the inventory system? Increases profitability and makes sure you can complete open or incoming orders. Additionally, inventory management saves money. Understanding stock trends can help you better utilise the stock you already have by allowing you to know how much and where you have it in stock. 13. Answer Count things up. Before you go shopping, take stock of what you already have in your pantry, refrigerator, and freezer to avoid overspending. Plan your meals. Safely store and consume leftovers.

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• Food should be properly stored. 14. Explain the purpose of stock level reports. A stock report has two main advantages: it can track crucial levels and provide replenishment notifications in addition to that. 15. Explain the purpose of stock movement reports. Report breaks out the individual sales invoices for each of your customers so you can discover which clients are purchasing specific stock items. 16. List three types of information you would find in a supplier agreement. Offer Acceptance • Consideration 17. Explain the purpose of stock valuation reports. Stock valuation is a technique for figuring out a stock's intrinsic value, or theoretical worth. The significance of stock valuation arises from the possibility that a stock's intrinsic value may differ from its market price. 18. List two procedures that are appropriate to monitoring and maintaining stock reorder cycles Reorder cycles, often known as cyclical reviews, include ordering at set, predictable intervals. A technique for inventory control may be built using different arrangements of these systems. For instance, cyclical stock reviews rather than ongoing ones might be required for a pure two-bin system. 19. List two types of stock control systems used and their functions and features. Periodic Inventory Control System: Perpetual Inventory Control System: 20. Choose three items relevant to the area of hospitality you are studying and explain how you would monitor them for quality. Food and beverages, lodging, recreation, travel and tourism, and meetings and events 21. List two pieces of documentation that may be referred to during the delivery of stock. Delivery documents generally provide the delivery instructions for an order or trip and specify the products and quantities to deliver. 22. Briefly outline the procedures involved in taking receipt of stock. It is appropriate procedure to check the package for visible damage before confirming that the contents match the packing list and signing and dating the packing list as confirmation of delivery.

To guarantee correctness, the products should then be tallied and compared to the purchase order. 23. List two stock security systems that a hospitality business may have in place to reduce risk of theft? Install technology to monitor storage Count all stock items twice upon delivery • Review each days transactions records 24. Briefly the purpose of barcodes and scanners, as well as how they are used as part of stock control. Product data is gathered via barcode scanners and then added to the customer's order total. Barcode scanners are used in supply chain applications by inventory management systems to monitor items from the moment they are received in the warehouse until they are sent out. 25. Outline the procedures involved in planning and running a stock take. Download • Decide how frequently to take stock. There is no getting aroun takes time and effort. • Print vour inventory forms. AD Before the stock take, organise your inventory. • Decide how frequently to take stock. There is no getting around the reality that taking a stock takes time and effort. • Print your inventory forms. • Before the stock take, organise your inventory. • Organise the workers. • Stock management doesn't include making assumptions. • Validate your inventory. 26. Explain how you can use the reports generated from a stock take to help with stock control in future. Developing a comprehensive program for minimizing stock losses. Investing more time and resources in stock control processes. Training staff members to minimize losses 27. Explain why correct ventilation, temperature control and humidity control can protect stock from damage and spoilage. Storage area should be completely free of sunlight, kept a cool temperature consistently, and have exposure to minimal humidity levels. In fact, humidity levels should not exceed 50-55% in

order to keep food safe long term. The idea temperature range for dry storage is between 50 to 70 degrees Fahrenheit. 28. Explain how you can protect stock from damage by treating for vermin infestation. • Dispose of food scraps promptly and clean food preparation areas thoroughly. • Inspect living and working areas for potential rodent entrances and them where possible with concrete, hard setting filler, steel wool or heavy gauge sheet metal. block • Ensure rubbish bins have tight-fitting lids and are regularly emptied. Keep your home and property clear of rubbish. Keep stacked materials such as wood and bricks at least 30cm above the ground to minimise hiding / nesting / thoroughfare of rats and mice. • Regularly clean out sheds, storage areas and dispose of unwanted items. • Remove unwanted undergrowth - cut back grass, trees, bushes, and creepers which may provide cover or access to the roof. • Dispose of fallen fruit, seed and waste from aviaries and chicken pens and pet faces. • Do not use open compost heaps.

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