Tourism and Hospitality
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THHBKA03A: Receive and store stock
This unit deals with the skills and knowledge required to receive and store stock in a range of tourism and hospitality enterprises. It focuses on the general stock handling procedures required in many different contexts.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.|
Case studies Documentation – Forms Receiving & Storing – The Catering Cycle Receiving & Storing Flowchart Receiving Goods Review questions Stock Control Stores Documentation Store Procedures |
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