AOI INSTITUTE

Advance diploma of Hospitality management

Harneet Kaur C61368 Receive and store stock (THHGGA06B)

Introduction After purchasing or ordering it is necessary to set up receiving system. When receiving we must know what is ordered, from whom orders are expected, what to look for in relation to product quality etc.

 Describe in detail the procedures you will implement to ensure that all stock delivered to hotel is what was ordered and to quality requested. Include how staffs are to inspect for quality, breakages and discrepancies and these are recorded. We need to follow while receiving the stock from the delivery person. So there are certain rules that need to follow by the person, who is receiving the delivery, the delivery should be checked and matched properly to make sure that this process is done in an accurate method in a step by step performance. The procedure that needs to be followed while receiving a delivery of stock is explained in detail through following steps: The delivery should be same as in the docket. Delivery docket accompany the goods supply. Must take the copy of one delivery docket as a receipt and the original copy is for the supplier, so that he can make the invoice according to the delivery docket. This keeps the safety from any false invoice. Observation must be done at the time of delivery like the smell, temperature and by opening the one box and properly checks the goods from the top and bottom from the box whether it is of good quality or not. The temperature of the vehicle where perishable food items are kept should be correct or 1 to 4 degree Celsius We should also see the packaging. It must be sealed there should be use by date on them Use by dates confirmed and quality: The use by dates must be checked and verified so we can store the product for the longer time from the time of delivery. If there is any variation in the use by dates it must be sent back or immediately inform to the head chef. Inspect the deliveries in case for the quality of goods such as freshness of the goods, smell or the skin is turned on or off according to the order. The quality of the goods is up to level. This helps us to prevent the wastage as stock is money..

Discrepancies and breakages: Packaging must be in small portions and it must be air tight so stop the bacterial growth. It should be label properly. If there is any discrepancy found it must be recorded on the stock discrepancy report. Moreover the incident is reported to the supervisor or the head chef. And moreover if the incident occurs, follow up with the suppliers immediately.

Record any Variations, breakage and discrepancies to stock: Always check the variations, breakage and discrepancies whether it is acceptable or unacceptable in the delivery. There will be no compromise in what we are ordering and what we are getting, to ensure the quality of goods. Other thing is that make the credit notes what the items has been sent and mentioned and recorded as for the quality reasons Explain procedures for safe moving of stock from the delivery area to storage area. On the time of delivery, it’s necessary to check all the goods either dry store or cool room that no items should be damage while transporting. Take care of the temperature while transporting the goods to their required place. Correct Handling such as the use of the trolleys, pallet jacks should be used to lift the heavy items to prevent the damages. Time issue concern is very important for frozen items. They should given the first preference while transporting to avoid contamination and make sure the path and loading area is clear for other deliveries. Check the nature of delivery whether it is raw or cooked, if it is raw products it must be stored at the lower shelf of the fridge to prevent the cross contamination. To increase the shelf life and to minimise the damages always store foods in cool cupboards and they are always away from the heat sources.

 Draw a floor plan detailing what stock will be stored where so staff can ensure everything is in correct place Requirements of Storage area for keeping stock are as follows:  Storage areas must have enough space for storing.  No dirt and must be protected from pests.  Proper ventilation for air circulation.  Proper shelves and these should be off the floor

Floor plan of freezer, cool room, dry store is designed below:- Freezer, cool room and dry store

1 Check the items

2 Check they are hard and packed in small portions

3 Transport the frozen products in the freezer as soon as possible because they need to be brought in the freezer (Use trolleys, pallet jacks, use forklifts and two people work to lift heavy items)

(If the frozen food is required to be separated to freeze quickly, divide the stock in small parts and all products should be properly wrapped and labelled, date of packing must be written on this) food in stores must be checked regularly for the signs of the spoilage and the deterioration also check the cereals, dried nuts, flours etc. in the dry stores fortnightly so that if insects appear they can be removed before they affect a greater part of the storage

4 Storage areas must be cleaned in regular intervals. Because if we do not clean properly the freezer rodents and pests can grow there this can cause damage to food items.

5 Temperature for freezer must be -18ºc to -24ºc. To make sure the temperature should be checked after regular intervals. And cool room temperature must be 1 degree to 4 degree. and humidity with in the dry stores must be kept at moderate level if there is too little moisture in the air the items will be dry up quickly and if there is too much moisture in the air 5there is threat if the growth of the moulds and bacteria

6 The use by date and quality of the stock is checked

7 Proper stock rotation should be done. The fresh or new stock is to be placed behind the shelf and the old stock should be used first. Because fresh stock has more shelf life then the old one.

 Describe policies and guidelines to ensure all stock is labelled, recorded and dated- 1. We should always label the products before stored to remove older stock than recently purchased. 2. Always use the FIFO procedure to avoid spoilage of stock by looking at the use-by-date each time stock is stored away. 3. Ensure the most recently received items are stored behind existing stock. The only time this would not occur would be when received stock had an expiry date earlier than store items. 4. Monitor the usage of items. if store items were slow moving a careful check on use-by-dates would be made. 5. Date stamps also used for see the expiry date of products. 6. We should issue goods with in designated times and sent into kitchen in best possible condition to promote the quality of products.

 System of stock rotation in accordance with health and hygiene requirements-: Rotating and maintaining of stock is very necessary task to minimise the risk of spoilage so that it can be used before expiry dates. We can rotate the stock by two methods that are F I F O FIFO stands for first in first out means the stock which is first arrived may be used first. This ensures the minimal stock is spoilt as the stock with less expiry date will be used first. If there is no wastage we can examine we our best in case of the rotation, move stock in accordance with safety and hygiene requirements, check on the quality of stock on regular interval, place excess stock into storage or dispose of hygienically, maintain stock area in clean and safe manner and use stock recording system. Stock rotation is necessary at every place in the cool room, freezer or container room. I would like to say that good receiving and storage habits are a matter of common sense. Storage of the received items is the next step in receiving procedure. This is required to protect both security and quality of the products. As soon as sign off the delivery dockets store the goods immediately, according to individual requirements and update the relevant records.  System of checking stock for damage,quality,quantity-

When we take delivery we must check these things:-

- Freshness, colour appearance smell. For example if we receive tomatoes they should be fresh, there appearance should be good and smell good which is a sign of freshness. - Free from damage spoilage and blemishes. - Undamaged packaging. - Frozen good are not thawing check receiving temperature. For example the temperature of chicken should be below 0ºc when receive Good meet:- - Brand size shape position or count. For example some time in big institutions we use particular brand and in menu we write the specific brand name that in this we are using this particular brand so we are to check the supplier is delivering the item of same brand. - Use by dates. We are to check the use by dates because sometime supplier delivers the things which are going to expire soon. - Temperatures:-the frozen good should be at the right temperatures (-18ºc to -24ºc) when received. -  Explain how you are going to deal with stock that is no longer selling but is stored in We can manage the excess stock by : 1 Putting items on specials 2 Giving them discount. 3 First of all report excess stock to head chef. 4 Receive or turn away excess stock. 5 Make it best and fast use by reducing the price by making new dishes. 6 Transfer the stock to another venue if the organisation has branches. 7 Ensure the stock rotation and make sure that new stock is ordered after the completion of new and old stock.  Describe maintain storage area- The storage area should be maintained in accordance with the O and HS rules:- 1. Kept clean like there is no spillage. 2. Kept clear so easy transportation of goods and in hurry no body hit the things which come in the way. Otherwise one can hurt himself. 3. In the storage area there should be forklift machines to lift heavy items. 4. There should be pallet jacks to lift the items so that in lifting heavy items nobody can hurt his back. 5. In the storage area there should be trolleys to transport the heavy items. 6. Stores area ideally be staffed by store person whose responsibility is to receive, store and issue all commodities and keep and process relevant documentation. 7. Put CCTV cameras in storage area. 8. Have regular stock take. 9. Train staff about security systems.

CONCLUTION In order to conclude I can say that control, order and receive stock plays an important role in hospitality. For we should train the staff and proper care must be taken to avoid wastage of food and money.