Banqueting Chef Responsibilities And Inventory Management

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.

The banquet has been settled. It is important when such a banquet occurs that everything runs smoothly. For this reason, a banqueting chef has been selected. The banqueting even in being held at Perth and it is there that the entire thing has to be done. The chef must make decision regarding the menu, the order and the different other aspects of the banquet and that is what is about to be settled in this report.

Task 1: Update Invoices to Stores Inventory and Stocktake

Inventory List Invoice

Hospitality List

Items	Amount (€)
Waiters	100.25
Tables	150.35
Banquet Plates	150.35
Manager	5001.35
Chefs	312.08
Overseers	300.08

European Food

Items	Amount (€)
Bread	50.25
Butter	110.50
Cheese	100.35
Pudding	150.75
Salad	350.08
Egg Marmalade	30.08
LAMB kebab	42.50
Chicken Butter Masala	130.05
Croissant	165.75
Duck Roast	125.25

Items	Amount (€)
FRESH FRUIT	10.25
SUMMER CHICKEN	1.35
PARSNIPS	1.35
MEAT	1.35
CHICKEN	3.08
BACON	3.08
LAMB	4.50
HERBS	1.05
HERBS	1.75
HERBS	1.25

Plan and conduct Stocktake:

To,

The Sous Chef

Sub: Instruction Regarding Stock Take

You have been appointed to make a stocktake report on the available stock on the 14 of July, 2018 for the banquet next week. This letter details all the stock and goods that you need to check for the banquet. For the specific areas that you require to check in terms of the banqueting services are dry stores, fridges and freezers. In the dry storage units, you need to categorise and number the dry foods that are kept in the storage unit. The fridges should have separate compartment for eggs, fruits and salads and you need to make sure that they are numbered, standardized and their stock are put in record. Also, the freezer needs to be checked and you have to see the nature of the meat that is kept in the freezer, whether there is no amount of contamination present in the freezer and that the products present in the freezer are kept in order and recorded in the stocktake.

Also, you have to focus on the menu provided for the banquet next week. For this banquet, it is necessary that you separate the required number of products present in the menu and add them as the recent menu. Hence, in this manner, you should be able to conduct the proper stocktake.

Thanking You

This is an order for 90 guests. There has been a mail drafted to them regarding the order. The table below has inventory template and purchase order.

Task to be completed:-	Instructions: -	Template Completion: -
Purchase Order
Stores Inventory
Purchase order for Each Supplier		Attach all PO’s below:- Hospitality PO: Waiter - $ 150 Frediani PO: Milk - $580 European Foods PO: Toast - $600 Sealanes PO:- Sea Food: $1800 Pisconeri PO: Fish: $1500

This is an order for 150 guests. There has been a online order made for them regarding the order. The table below has inventory template and purchase order.

Task to be completed:-	Instructions:-	Template Completion:-
Purchase Order
Stores Inventory
Purchase order for Each Supplier		Attach all PO’s below:- Hospitality PO: Security - $ 1500 Frediani PO: Milk produce - $5800 European Foods PO: Pastry - $6000 Sealanes PO:- Sea Urchin: $18000 Pisconeri PO: Fishes: $1580

Frediani Milk

Some of the considerations that are to be taken while the supplier agreement is being made are:

• The prices of the products should be settled in this case and it is on the basis of those prices that the stock would be transferred or transacted
• The manner of the payment should be considered in this case and it should be such that there should not be any kind of problem in understanding whether the payment has to be done in cash or in kind or by using both of it.
• The seller should continue to evaluate the creditworthiness of the buyer and the financial condition of the buyer should be considered.
• That the seller shall be in the sole responsibility of transporting the products from the seller’s position to the buyer.
• That buyer shall have washed all the buckets so that the seller can help in creating the transaction process
• Quality of milk should be proper and should be a standardized quality under the Schedule C of the agreement
• The quantity of the milk should be proper and there should not be any kind of weight adulteration
• There should not be any kind of adulteration of the product as well.

Agreement for Hospitality

Stock Ordering and Invoice Update

Some of the terms of agreement in terms of hospitality are:

• The rates at which the different kind of hospitality employees and crew will be provided  should be settled in this case and the settlement can be done through the terms of the agreement and it is on the basis of those prices that the different members of the hospitality group should be hired, transferred or located.
• The manner of the payment should be considered in this case and it should be such that there should not be any kind of problem in understanding whether the payment has to be done through the use of credit system or whether certain part of the payment should be provided though cash system or whether it is provided to the organization from where the hospitality crew is hired.
• The hospitality provider should continue to evaluate the creditworthiness of the service receiver and the financial condition of the receiver should be considered.
• That the hospitality provider shall be in the sole responsibility of checking the background information of the different crew members that are being hired by the service receiver and how that is being done.
• That buyer shall have not created any kind of problem regarding the different kind of payment and the other amenities that are to be provided to the crew member when they take part in the service.
• That the organization will be held liable for not conducting any kind of background checking wherever necessary and hence can be sued by the law in any way if any kind of loss take place due to the problems of the company that has been brought about due to the crew members
• The hospitality crew should be trained in the proper manner and should be conducted in a way that will not put the reputation of the banquet at risk. They should work in a professional manner and should be aware of the code of conduct that is to be maintained in a banquet.
• They should have some amount of different skills on the basis of which they should be selected. There should be a level of soft skill and different people skills
• That any kind of hospitality training and management programme that are required to groom the individual can be conducted by the hospitality provider and that any kind of cost that ensues due to the same will be provided by the hospitality provider and will not be in any way provided by the service received
• That the service receiver can discontinue the service of any individual or group of hoteliers if they want to do so without any need to provide any kind of answer about the reason of doing so whatsoever
• That there will be no separate contract made between individuals of the hospitality crew and the company.

Task 1- Report and Recommendations: Introduction

Stock management is an important part in the banquet. It is important that the stock should be enumerated and looked into in a proper manner. One of major causes of loss in a banquet is due to improper stock management and that could be countered by different ways. Stock security is a way in which stock can be secured during delivery and storage, from theft as well (Xu, et al., 2015). There are ways in which stock ordering cycles and stock performances could be measured and using which it is possible to forecast the costs required for the storage. Also different kinds of stock loss could be prevented as well, and should be considered.

Stock security is an important part in the culinary and hotel management services. The security of the products come in two areas: the delivery and the actual storage. The delivery should be done in different ways for perishable and non-perishable products. If the product is perishable in nature, like eggs, there should be a proper security provided to it so that they do not get spoiled during the delivery (Sloan 2015). For non-perishable products, time management is a necessary part. In this case, there is a need to measure the time that would be taken for any kind of delivery and on the basis of that time, the required security of stock should be undertaken. In the case of products like meat or fish, adequate protection, especially in terms of artificial moderated low temperature should be considered when the travel time is high, so that the product could retain their freshness. The deliveries should be made in time. In this case, the management has been well-equipped as the vehicles used for delivery are updated they work on timely-basis. Also, there should be a FIFO method applicable to all kinds of food product that are being accepted, which is First-in First-out, except for the frozen products which would require rotation of stock and hence, last item should be bought first (Vitali, et al., 2018).

However, the infrastructure of the receiving end has not been modified completely. Since most food products should be kept in a cold and dry temperature, so the venue has concentrated on the storage of such food that fit the label and has provided cold and dry refrigerators all around. But because of this reason, the storage of dry food which requires an ideal temperature of 10C-20C has been ignored and seems like a later thought. Hence it has been placed in an inconvenient location when it should be near the receiving area and close to the main kitchen. Also, the monitoring of the refrigerator is still manual and due to the presence of two large refrigerators, there are different foods stored together and this may result in cross contamination. However, the positive part in this case, is that there are proper bifurcations provided in the refrigerators to properly store different kinds of products in different places.

Stocktake Planning and Report

As per the stock performance is in question, there are both fast moving products and slow-moving products that are part of the stock and they bring with it different kinds of storage and delivery costs. Generally, fast moving products are consumer goods, like frozen foods and some other fast takeaways which do not fetch much profits due to their low prices and hence, the performance of fast moving goods has been high for the venue. Storage costs for these goods are also not as high as there is an increased turnover which creates the storage cost per unit of the product to go down and hence, there is a good profit per unit, though it may not go very high in value (Oagley & Brown, 2015). There is, however, delivery charges that are incurred due to the transportation of such product to the venue or out to the customers.There are slow moving products present in the stock as well. These are generally high-priced products, due to the cost of production behind it, and which will fetch huge profits if it is sold. However, because the turnover of these products is so limited, there is a corresponding high cost which is present along with it, which occurs due to the increased storage costs. Due to this increase of storage cost there is a lowering of the profit that can be made on such products, and performance of such products are low, based on their general turnover. A probable way in which the organization can make an increased profit out of these products is by somehow lowering the storage costs on these products on a per unit basis.

Stock ordering cycles refers to the number of order per cycle that takes place regarding a particular kind of product generally in a specific year. The stock ordering cycle helps in organization to decide on the replenishable eligibility of the product, the amount to be replenished and the cost of storage that will be incurred in the future. In general, stock ordering cycles are measurements that will help any organization to not go out of stock and to make sure that the costs are not exceeding the limit, and that there are not wastage in terms of products going beyond the expiry date. For a food industry, expiry dates are very important and even with proper storage facility, food may get wasted and so there should be proper measurement of the stock ordering cycle. It has been seen in the venue, that fast-moving goods are ordered quickly and on a high scale and that there is about a 3-month cycle to the order, that is, fast moving goods are ordered within 3-month period. Hence, there is a need to replenish them fast so that the out of the stock situation does not arise in these cases. However, for the slow-moving products the order cycle has been around 8 months. Thus, there is generally an 8-month gap between one order and the next (Wallace, et al., 2017). This makes it a cost-ineffective product since there will be increased storage costs that will be incurred due to the lack of proper orders for this specific kind of product. For that reason, there will be a need for ordering the product in a measured manner so that the storage costs could be cut down and there could be a lack of the loss that might be counteracted by proper planning process in this case.

Purchase Orders for Suppliers

There are certain amounts of supply problems that has come up regarding the delivery and the receiving of the products. Firstly, while the delivery vehicles are well-equipped regarding the storage and preservation of products, there is no standardized method in which the individuals controlling the vehicle could actually test whether the product being transported is fresh and genuine. This has resulted in a wastage of time and cost in the delivery of certain goods which is resulting in losses for the banquet regarding the food product and the delivery of the same (Bowie 2018). There is also the lack of knowledge of the carriers about the different kinds of cross contamination that could take place when food product is not packed properly and are placed together. This has happened with the food delivery processes especially with the different meat processes which has resulted in different kinds of cross-contamination and had finally resulted in complete wastage of product. While most of the vehicles have regulated refrigerators, many of them do not monitor the temperature of their storage unit on the basis on the nature of the food and this results in many of the food losing their actual taste or texture due to the coldness of the storage unit. This has been the case, most of the time, with dry foods. Dry foods also have a problem in the receiving end since it is located in an inconvenient location away for the receiving area and it is difficult to maintain the different temperature setting for the same product, especially since it does not match with the temperature setting of the other products.

As per the supplier agreements are concerned, they are clearly outdated and requires certain modifications to be brought to it for the benefit of the banquet and the quality of the food. According to the agreement, there has been no responsibility provided to the supplier to provided standardized, stamped food products with qualitative analysis as is required by the law and so it is necessary that such a term must be included in the any kind of modification that is done in the future agreements (Wood2015). Also, there has been no responsibility provided to the supplier to check whether the delivery people are actually putting the products in a way that will not create any kind of cross contamination or to at least guide the new delivery people to make sure that they segregate the products in a proper manner so that the food products are kept in a proper way without any kind of contamination from each other taking place. Such changes should be brought in the agreement so that the supplier may be made an active part in the preservation of the product until it reaches the banquet venue (Florian2018).

Stock Issuing Report

There are a couple of reasons that has been identified with the loss of stock and they are:

• Wastage: There has been a problem regarding wastage of products and this has been an especially huge effect on the stock loss. Due to the lack of proper maintenance and due to the complete reliance on manual supervision, there has been certain areas where there has been a wastage of products. Also, due to lack of turnover, certain slow-moving products have also expired and had to be disposed of.
• Spoilage: The other kind of the waste that can take place is spoilage, which can generally occur with perishable products like eggs and milk. In these cases, improper handling of the products may result in the breaking of the containing or the product in general and this will result in the loss of the product.
• Theft:Security is important even within the venue. Theft of food is a very significant form of loss of food products that occurs and this could be prevented by putting up a proper security measure in the entire area. Also, there could be internal theft present as well, and for that reason, there will be a need for security checks and other kinds of licences that can help in the process as well.
• Shelf Life:If the storage area is not completely insulated, that is, if it is getting sunlight, air, and moisture, then, such a storage will limit the shelf life of the product. Thus, with the exposure to all these outside factors, there is a chance that the product will become stale and will be ultimately wasted for the same reason, due to its presence in the shelf life (Walshand Walsh 2015).

For stock security, it would be necessary for the venue to change the dry food storage area location to a more accessible area where it could be easily accessed by the delivery vehicles and the products could be easily shifted into it with ease. Also, there should be modification in the refrigeration units which will help by properly automatizing the units.

Regarding stock performance, since slow moving food products have a tendency to create more costs for the company as a whole and there is a way in which this could be reduced is through the proper stock calculation, stock ordering and ways in which such performance could be manipulated so that it would not be wasted in any manner.

In general, the stock ordering cycles seems to be working but along with that there should be a method in which orders should be accepted on the basis of the cycle, that is, there should be a timeline provided before which slow-moving products, which result in increased storage costs, can be ordered and this kind of order rule will help in properly storing the product without excess storage costs being drained out of the budget of the banquet.

Some of the supply problems are related to the delivery and standardization of products and it could be somehow countered by the active participation of the supplier in providing quality products and this can be done by modifying certain terms in the agreement.

The loss of stock has a general issue and this has occurred due to certain factors like improper handling of food products, theft, wastage, shelf life, all of which could be countered by proper professional handling of the food products which could be helped by proper training, security of storage facilities, handling of wastage of food by preservation, and there should be a proper insulation provided to the storage units.

Conclusion

Hence, it is possible through these recommendations, the banquet can counter certain problems that it is currently facing regarding stock management. There is a need to bring about modifications in the refrigeration units and in the way in which the different measures of stock management could be used. Also, the agreements should undergo certain changes which will help the banquet as a whole. There should be proper training regarding handling of products, especially perishable goods, and there should be ways in which storage units are relocated and insulated for the proper preservation of products.

Importance of Inventory Management and Findings

Fresh, whole eggs: For fresh, whole eggs, it is necessary that they are kept in an egg carton and kept separate from all other products. Egg cartons have the ability to absorb any other odour of different foods and hence the eggs do to acquire any external fragrance. Also, cartons provide useful information like the expiry date or the ‘Best Before’ date which is useful for storage purposes. Also, there should be a proper way in which the eggs should be kept with the larger end up, the same way they are packaged in the carton (Albuquerque et al., 2016). This helps the yolk remain centred. The eggs should not be stored in the refrigerator door but in the main body so that they can remain properly cool and this will help in the proper storage of the product. There is also a need to create a separate compartment so that further cross contamination does not occur, despite the protection of the cartons, and this can be done by separately stacking the eggs in a different compartment where it could be separate from raw meat or poultry or seafood and their juices.

Canned products: Canned products are generally secure within the body as long as they are not opened, which may lead to external contamination. However, there is a possibility that the cans may break if they are stacked one after the other, so there should be a limit to the stacking process so that the bottom stack can withstand the weight of the top stacks. Also, they should be kept separate from raw meat products.

Cleaning chemicals: This should be kept completely separate from all the food items and should not be kept in the same place as the refrigerator. They should be preserved in a separate room so that the fumes from these products do not escape and cross-contaminate with the other kinds of products that is there in the storage unit.

Linen: It is important that the linen, which is a fabric, be kept completely in a separate area which is not related to the food stock, because linens can acquire the odour of the food stock and this will contaminate the product. Also, if food stock and materials are mixed, there is a chance of food stock staining the material and this will create a problem and is a case of cross contamination. Linen should be stored in a room suitable for linen products.

Answering Assessment Questions

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

Some of the features of stock control systems are:

• Helps business owners to attach tracking devices so that the stock can be avoided from getting stolen
• Helps the banquet by avoiding stock shortages by making sure that the owners are kept aware of the inventory situation
• Saves time by providing a report on re-stocking needs
• Helps increase the security situation

Market lists: One of the feature is the market list of the food items that may be related to food and beverages. In order to purchase products from the market it is very necessary to know the exact price of the product in the market.

Stock control and management One more feature is the stock control of the products and the procedure to manage the products and the duration for stock that can be held before any product damages.

Reporting: Necessary records of the product items in the stock the amount of products that is sold in the market. The quantity of the product required to store on the basis of the demand of the product.

Food item demands: On the basis of the stock left you can determine the demand of the food item, the increase or decrease of the food item may vary depending upon the sale of the food product.

Some of the functions of stock control systems are:

1. Proper management of stock: It is an effective stock management system which keeps everyone informed about the stock processes
2. Speed and efficiency: Due to being a computerised process, it is very efficient and works at a high speed.
3. Up-to date Data: The computerized system helps in keeping the stock count at the proper level, and up to date.

Four general capabilities of computerized stock control systems are:

Each food item is unique and consists of different prices, the bar code attached to the body of the food container enables to track the quantity and quality of the food product.

The bar code scanning helps to determine the stored products for sale, the number of the food items available after any one product is sold and the number of products stored in the market.

RFID radio frequency identification: It has the capability of tracking the entire stock of every particular product from the production to the point of product sale.

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

The main purpose behind rotating stock is to make sure that none of the stock that is being kept is spoiled. It is necessary that food products be rotated and new products are brought in, especially when certain products are reaching their expiry dates and it becomes necessary to replace it as fast as possible (Kadam & Panwar, 2017). Maintenance occurs in the storage unit where proper storage of products is requires so that there is no cross contamination and this will help in the process of maintaining any kind of product in the long run. There is also the process of preserving and monitoring the temperature for the same product in a proper manner. These will help in making sure that there is a proper maintenance of product in the storage unit for the banquet so that quality of product is maintained. Replenishing of stock takes place when there is a situation near to out of stock and there is a need to bring back more objects so as to replenish the stock that has been put in these storage units. Food items have expiry dates after that damage may take place to the food products. Fungus, bacteria are the main infections that occur to the products after exceeding the expiry dates.

Inventory List Invoice

Rotating of the food items reduces the wastage of the food item, maintenance of the food product such as the proper storage and exact utilization of the item enables you to reduce the loss in food items. Replenishing of the food items can make less damages to the products and input of new food items clearing the old stocks.

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

The quality of the stock should be checked every 3 months and the record of it should be maintained in the computerized storage system. However, there is a need for an increase surveillance to be put in the case of slow-moving items. They are generally high-priced products and they require more amount of preservation and hence, there should be a proper way in which they are to be checked and for this reason, the slow-moving items should be checked every two months. Whenever you purchase a product you should look for the quality of the stock (Langdoc, et al., 2015). The computerised stock control systems enables us to look for the slow moving items. This system helps in regular information of the slow moving items.

Q5: State the procedures involved in a computerised stocktake?

The procedures of stocktake are:

Identify: Identify the required stock that the business has and what kind of stock and the nature of the stock. After such an identification, there should be an elimination process which will eliminate the unnecessary items put into the stock process and only bring forward the necessary items.

• Preparation of tools: The different kinds of tools required for stocktake need to be prepared and for that the different modifications need to be done. Some of the tools that can be used for this process are
  • Stock-sheets
  • Pens
  • Calculators
  • Hand Held Scanners, if applicable.
  • Clipboards
  • Calculators

• Organize staff: This is an important step. The staff needs to be organized in a manner where there will not be any kind of chit-chat or lack of discipline and there will be proper manner in which stock taking and counting will be conducted. This process will require adequate time and the staff should be selected on the basis of the amount of time they could provide for this work to the company.
• Valuation of the Stock: Finally the stock needs to be valued correctly. For this reason, there should be a way in which the stock has to be considered and put into the computer and therefore several stock valuation should be conducted in the computer so as to come to any kind of specific solution regarding the value that can be chosen regarding this factor (Kim, et al., 2016).
• Recording: Once the value has been found out, it should be recorded in the database of the computer in a proper manner, and once it is recorded, it should be rechecked thought the database management system and in that manner, it will be possible to properly understand if the proper stock value has been placed or not.

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.

For this purpose, I would first choose a responsible candidate based on the skill set. For ordering responsibilities, it would be best to choose someone who is skilled in calculation and marketing. I would establish some training goals for the entire team in a manner that will help the individual become more professional in his approach, train him regarding the order collection and hone his skills. I will also try to provide the required amount of motivation to the individual so that he/she could perform the task in a proper manner and if there are some problems, I would also tell him/her ways in which contact with the higher-ups could be established. Delegate the best suitable member to the task, as the much better he knows better, is intimate to work and develop better.

European Food List

Wait for the members to do the work with efficiency, provide support and free to guide to every queries. Look for the productivity. No matter how your members work or dictating how to work, finally the results or profits on sale matters. Don’t take the responsibility to do it yourself if your members are unable rather provide them with solutions. Best to reward with recognition when good performance is seen to perform further better. Determine the priority of your work and then delegate the responsibility to the right person who can work more effectively. Arrange your delegates according to the requirement and workloads.

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

Frozen seafood defrosts and spoils: This generally takes place due to lack of proper refrigeration and the improper monitoring of the temperature. For this purpose, it would be better if there is some kind of automated service that will help in bringing this factor into consideration and providing a proper frosting technique for the preservation of the necessary stock.

Yoghurt is held past its use-by date: This generally takes place due to improper recording of the goods along with the expiry dates. It is necessary for the stock to be managed and a database to be maintained in a way that will record all kinds of date and it will also make sure that there is proper notification for any of those stock processes.

Mice have chewed through bags of sunflower seeds: When mice and other pests affect food stores, it shows a lack of security and lack of active pest management. There is a clear sign of infestation and it would require proper pest management techniques to rid of it.

.Meat drippings contaminate a cheesecake: This is a clear problem of cross-contamination. Improper way of storage of meat products along with cheesecake will result in such a problem. It will also create a problem regarding the cross of different kinds of odour exchanges that will take place between the two products. Hence, this will result in the spoilage of both the products.

Gourmet cheese is stolen from the delivery dock: This is a case of theft and this could be countered by the way of placing proper security outside the storage units, providing access cards for permitting authorized individuals to enter a specific storage unit and making sure there is no kind of external theft that goes unrecognized by placing CCTV cameras so that the place remains under proper surveillance. Defrosts and spoils of the frozen seafood, it is one of the common food used for cooking that can lead to a complete stock loss as it is no longer suitable for use. It cause damage to the products and therefore cannot be sold.

Plan and Conduct Stocktake

Yoghurt is held past its use-by date:

Yoghurt though held in past  and its use by date depends on the expiry date. So if it is on date then you can be confident of selling it without any effect on the stock.

Mice have chewed through bags of sunflower seeds:

Holes on the bags and the sunflower seeds have drained through the holes. So the sunflower seeds on the floor cannot be sold, it has to be thrown away. Determine the quantity of the thrown sunflower seed, the thrown seeds are a loss to the stock that can be partial loss or more depends on the amount of sunflower seeds left in the bag.

Meat drippings contaminate a cheesecake:

Once again the food item can be contaminated if not preserved properly. Cheese requires particular temperature if not kept under required temperature with the meat drippings then the food can turn to be poisonous.

Gourmet cheese is stolen from the delivery dock:

It is a loss to the stock and no chances of regaining back without buying new stock of Gourmet cheese.

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

Determination of the type of stock can help in the determination of the ways to record and report the stock losses:

• Raw materials and ingredients.
• Working conditions and it progress
• Final product

While working on the preparation of the food items the loss of ingredients and damaged products can be easy determined.  Waste and damage of the components while making of the food can enable to find the record and report the stock loss.

Some of the way in which stock losses could be reported are:

• Checking for any kind of deviances in the total stock valuation as this will bring forward certain aspects of what kind of loss has occurred.
• Checking for deviances in the production of the stock and the raw materials that has been used for the production of the same such that both of them could be used to deduce some kind of aspect of stock loss.
• Reducing spoilages and instances of theft that has been reported from the chief balance sheet provided by the stock report that has been prepared.

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

Some of the internal processes that could be considered are:

• Evaluate the problem by actually analysing the different areas in which the problem has occurred.
• Looking into the probable cause that has brought about the effect, that is the problem.
• Modifying the system to eliminate the cause from future occurrences.
• Testing the modified system under controlled environment.
• Standardizing the system.

Firstly it is very important to determine the problem or issues that are caused due to the any situations. Secondly find out the solutions for the problems. May be it has to be streamlined into more than the allotted members. Products that are required are sufficiently available. Lack of products in the stock. Generate an effective solution to any internal procedural problems.

References

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Bowie, D., 2018. Innovation and 19 th century hotel industry evolution. Tourism Management, 64, pp.314-323.

Florian, G.L., 2018. THE INFLUENCES OF NEW TOURISTIC OBJECTIVES IN THE LOCAL BUDGET ECONOMY PERFORMANCES: EVIDENCE FROM BIHOR COUNTY. Management, 16, p.18.

Kadam, R., & Panwar, N. L. (2017). Recent advancement in biogas enrichment and its applications. Renewable and Sustainable Energy Reviews, 73, 892-903.

Kim, S. Y., Jung, H. J., Han, S. Y., & Ryu, I. H. (2016). U.S. Patent No. D762,416. Washington, DC: U.S. Patent and Trademark Office.

Langdoc, S., Leapman, S., Formica, F., & Megonigal, R. (2015). U.S. Patent No. 8,931,952. Washington, DC: U.S. Patent and Trademark Office.

Oagley, H. J., & Brown, J. T. (2015). U.S. Patent No. 8,997,732. Washington, DC: U.S. Patent and Trademark Office.

Sloan, P., Legrand, W. and Hindley, C. eds., 2015. The Routledge handbook of sustainable food and gastronomy. Routledge.

Vitali, A., Grossi, G., Martino, G., Bernabucci, U., Nardone, A., & Lacetera, N. (2018). Carbon footprint of organic beef meat from farm to fork: A case study of short supply chain. Journal of the Science of Food and Agriculture.

Wallace, T., Gibbons, D., O'Dwyer, M., & Curran, T. P. (2017). International evolution of fat, oil and grease (FOG) waste management–A review. Journal of environmental management, 187, 424-435.

Walsh, S. and Walsh, C., 2015. Commercial cookery. Pearson Higher Education AU.

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