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Hospitality

Home > Hospitality > Hospitality (120 hours) > Commercial cookery strand > THHBKA03B Receive and store kitchen supplies > Receive and store stock

THHBKA03B: Receive and store kitchen supplies

This unit deals with the skills and knowledge required to receive and store stock supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods.

This unit applies to all establishments where food is prepared and served. This unit may refer to stock received from both internal and external suppliers.

Stock control systems may be: manual, computerised

Stock may include but is not limited to:

• food
• beverage
• equipment
• stationery
• brochures
• vouchers and tickets.

Critical aspects of assessment

Demonstrate the ability to efficiently and safely receive and store stock, demonstrated understanding of health and hygiene issues such as storage conditions and stock rotation.