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Banqueting Chef Responsibilities And Inventory Management

26 Pages / 6,425 Words Published On: 09-11-2020

Menu Specifications and Supplier Details

Assessment Outline

You are a banqueting chef in a multi-event function venue in Perth. Within your remit you are responsible for all kitchen operations including ordering, preparation and production of food stock in the venue. You have just attended your BEO (Banqueting Event Order) meeting for the next week and you are quite quiet overall but have two events in your main ballroom and minor function rooms that have ordered the same menu.

Please find the below menu specs and supplier details which will be used across both functions within Assessment Activity A:

You will be required to place two orders, one for each function based on stock in hand and the volume of guests attending that function. You are required to use a different stock ordering method for each function as follows:-

  • Function for 90 Pax – Email Order to be processed
  • Function for 150 Pax – Internet Order to be processed

Following your BEO meeting you need to begin planning for the next week in terms of food production and ordering stock for the two functions. In order to do this you will need to perform an invoice update in to your stores inventory first so that you can assess how much stock you need to order for each function. Please use the following invoices in order to update your inventory in this task:

Please update your stores inventory on the below template, this must be done for all suppliers and products on the invoices, regardless of the menu being used:-

Plan and conduct Stocktake:

You need to plan a stocktake within your department before you can place required orders for the two functions next week. Firstly draft an email to your Sous chef/commis chef whom will conduct a stock take tomorrow. Within this communication please take into account the following factors:

  • Which areas of the operation you will need to check in banqueting (dry stores, fridges, freezers).
  • Categories of stock that need to be checked.
  • Menus to be checked and ordered for which you are planning for this week.
  • Draft your email and screenshot here in a word document:

Please use the store’s inventory on page 8 and supervise/complete the stocktake report on the form below. This is using the menu recipes provided and must be for ingredients needed for the two functions only. Please save here (Please leave the final column blank for order levels at this stage):-

Your first function is for 90 guests. You are required to follow the below structure in order to purchase and receive the stock for this function. Per the requirements on the outline, the set menu is to be used for this task.

Task to be completed:-

Instructions:-

Template Completion:-

Stocktake

Please copy and paste your original stocktake with stock levels entered from Task 1 here. Then please do the following:-

Complete the four columns for requisition based on this function for 90 guests

Save here

( Copy and paste the Master stocktake report in task 1: and complete the left hand column “requisition”

Stores Inventory

Please copy and paste your original inventory with invoice stock entered from Task 1 here. Using your updated stocktake above please then do the following:-

Complete the re-order level column only and this will automatically calculate your quantity to re-order and $.

Save here

 

(Copy and Paste Template from Task 1 here and complete the “re order level))

Purchase order for Each Supplier

Using your updated Stores Inventory above please prepare a purchase order (PO) for each supplier. Using the template below. Attach all under the chosen supplier heading in the template column.

Attach all PO’s below:-

Hospitality PO:

Frediani PO:

European Foods PO:

Sealanes PO:-

Pisconeri PO:


For each supplier please do the following:-

  • Access the actual supplier’s website and try to place a simulated order (prepare the order screen with products but don’t actually send it.Simply screenshot the page).
  • If you cannot access the order page, access the supplier website, find the appropriate webpage outlining how to order online and screenshot this information.
  • Your PO must include the suppliers name and contact details these must be actual suppliers that we use per the provided information.
  • If the supplier does not have online ordering, draft an e-mail attach the order but DO NOT SEND.  Take a screen shot of the completed e-mail and insert it below. )
  • All orders must be pasted on to a word document and saved in the space below.

The stock for tomorrow’s function for 90 guests has arrived for your hotel’s banqueting department. You are the central stores manager and your banqueting chef has requisitioned the stock. Please complete the below stock issuing report for this requisition. It must be based around the products required and the volumes for this function. Amend in the below box:

Your second function is for 150 guests. You are required to follow the below structure in order to purchase and receive the stock for this function. Per the requirements on the outline, the set menu is to be used for this task.

Task to be completed:-

Instructions:-

Template Completion:-

Stocktake

Please copy and paste your original stocktake with stock levels entered from Task 1 here. Then please do the following:-

Complete the four columns for requisition based on this function for 150 guests

Save here

( Copy and paste the Master stocktake report in task 1: and complete the left hand column “requisition”

Stores Inventory

Please copy and paste your original inventory with invoice stock entered from Task 1 here. Using your updated stocktake above please then do the following:-

Complete the re-order level column only and this will automatically calculate your quantity to re-order and $.

Save here

 

(Copy and Paste Template from Task 1 here and complete the “re order level))

Purchase order for Each Supplier

Using your updated Stores Inventory above please prepare a purchase order (PO) for each supplier. Using the template below. Attach all under the chosen supplier heading in the template column.

Attach all PO’s below:-

Hospitality PO:

Frediani PO:

European Foods PO:

Sealanes PO:-

Pisconeri PO:


For each supplier please do the following:-

  • Access the actual supplier’s website and try to place a simulated order (prepare the order screen with products butdo not send it. Simply screenshot the page).
  • If you cannot access the order page, access the supplier website, find the appropriate webpage outlining how to order online and screenshot this information.
  • Your PO must include the suppliers name and contact details these must be actual suppliers that we use per the provided information.
  • If the supplier does not have online ordering, draft an e-mail attach the order but DO NOT SEND.  Take a screen shot of the completed e-mail and insert it below. )
  • All orders must be pasted on to a word document and saved in the space below.

The Stock for tomorrow’s function for 150 guests has arrived for your hotel’s banqueting department. You are the central stores manager and your banqueting chef has requisitioned the stock. Please complete the below stock issuing report for this requisition. It must be based around the products required and the volumes for this function. Amend in the below box:

You are required to practically receive two orders of stock from one of Stanley College’s suppliers. Within this process you are required to fulfil the following duties:

  • Monitor security of stock during the delivery process.
  • Check the storage of the stock and ensure it is secure/protected.
  • Monitor the delivery of stock to ensure deadlines have been met.
  • Check and record stock against the purchase and supply agreements (Ref below)
  • On two of your shifts you need to receive a delivery for Frediani Milk and Hospitality Produce and Supplies.
  • You need to check this delivery off against the invoice and against the supply agreement (provided below) to ensure requirements/delivery dates have been met.
  • Ensure stock is stored correctly/securely away.
  • Record any supply problems to be addressed later in this assessment.

Task 1 - Report and Recommendations

Following the previous weeks business you have decided to write a short report detailing some important findings and recommendations to your Executive Chef. Base your report on the two functions and delivery receipt in Stanley College. You need to follow the below report structure before you issue this to your senior manager:

  • Stock Security in the Venue including delivery and storage (Recommendations at end of report)
  • Stock Performance -Analysis of fast and slow moving items (Recommendations at end of report)
  • Analysis of our Stock Ordering cycles, do they work? (Recommendations at end of report)
  • Supply problems highlighted (Recommendations at end of report)
  • Supplier Agreements- are they working?
  • Analysis/Reasons for Stock Loss and how to minimise (Recommendations at end of report)
  • Recommendations (On the required areas)

Please answer the following questions based on your assessment and knowledge:

Q1: State at least one appropriate storage area for these specific goods to avoid Cross Contamination?

Q2: List four general capabilities, features and functions of computerised stock control systems?

Q3:  What is the main purpose behind rotating, maintaining and replenishing stock?

Q4: How often and when should you check the quality of stock and look for slow-moving items?

Q5: State the procedures involved in a computerised stocktake?

Q6: You need to delegate some ordering responsibilities to a team member. Describe how you would do this, including any training or coaching you’d provide to demonstrate good teamwork skills.

Q7:  State the reasons for stock loss in the following situations?

Q8: List ways you can record and report on stock losses.

Q9: Describe the steps you follow to resolve internal procedural problems that are causing disruptions to supply.

Cite This Work

To export a reference to this article please select a referencing stye below:

My Assignment Help. (2020). Banqueting Chef Responsibilities And Inventory Management. Retrieved from https://myassignmenthelp.com/free-samples/sitxinv004-control-stock/invoices-to-stores-inventory-and-stocktake.html.

"Banqueting Chef Responsibilities And Inventory Management." My Assignment Help, 2020, https://myassignmenthelp.com/free-samples/sitxinv004-control-stock/invoices-to-stores-inventory-and-stocktake.html.

My Assignment Help (2020) Banqueting Chef Responsibilities And Inventory Management [Online]. Available from: https://myassignmenthelp.com/free-samples/sitxinv004-control-stock/invoices-to-stores-inventory-and-stocktake.html
[Accessed 04 October 2023].

My Assignment Help. 'Banqueting Chef Responsibilities And Inventory Management' (My Assignment Help, 2020) <https://myassignmenthelp.com/free-samples/sitxinv004-control-stock/invoices-to-stores-inventory-and-stocktake.html> accessed 04 October 2023.

My Assignment Help. Banqueting Chef Responsibilities And Inventory Management [Internet]. My Assignment Help. 2020 [cited 04 October 2023]. Available from: https://myassignmenthelp.com/free-samples/sitxinv004-control-stock/invoices-to-stores-inventory-and-stocktake.html.


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