SECTION 3: minimise stock losses

1. Identify eight security systems or equipment used to protect stock.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

v. ____________________________________________________________________

vi. ____________________________________________________________________

vii. ____________________________________________________________________

viii. ____________________________________________________________________

2. Identify two procedures you can use to render Electronic Article Surveillance (EAS) tags inactive at point of sale.

i. ____________________________________________________________________

ii. ____________________________________________________________________

3. List four things you should check for when inspecting stock in storage areas.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

4. Provide five examples of avoidable stock losses.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

v. ____________________________________________________________________

5. List ways you can record and report on stock losses.

State reasons for the stock losses in the next five questions – questions 6 to 10.

6. Frozen seafood defrosts and spoils.

7. Yoghurt is held past its use-by date.

8. Mice have chewed through bags of sunflower seeds.

9. Meat drippings contaminate a cheesecake.

10. Gourmet cheese is stolen from the delivery dock.

11. What is the main purpose behind rotating, maintaining and replenishing stock?

12. Define the FIFO method of stock rotation. Explain how you would implement it.

Look at the losses in the next four questions – questions 13 to 16. Describe solutions you would recommend or procedures you would implement to protect stock and prevent these losses from happening again.

13. Contents of the freezer have defrosted and melted.

14. Milk has passed its use-by date and gone sour.

15. Breakfast cereals are infested with moths and larvae.

16. Food has been contaminated from cleaning chemicals stored above it.

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

SECTION 4: follow up orders

1. State four ways you can monitor the delivery of stock.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

2. List six people you might liaise with to ensure continuity of supply.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

v. ____________________________________________________________________

vi. ____________________________________________________________________

3. Identify five routine supply problems that might occur.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

v. ____________________________________________________________________

4. How should you communicate when liaising with suppliers to resolve routine supply problems?

5. Describe step-by-step how you would resolve internal procedural problems which are causing disruptions to supply.

6. You must know the product life of the stock you’re responsible for to store it appropriately. Number these items from 1 to 4 (shortest shelf life to longest).

Whole mango_________________

Seafood_____________________

Tinned tomatoes______________

Cooking oil___________________

7. State at least one appropriate storage area for these specific goods.

Fresh, whole eggs _______________________________________________________

Canned products _______________________________________________________

Cleaning chemicals _______________________________________________________

Linen _______________________________________________________

SECTION 5: Organise and administer stocktakes

1. What is a full stocktake?

2. What is a cyclical stocktake?

3. What is a spot check?

4. How do you decide at what intervals to organise your stocktakes?

5. A new team member is participating in the stocktake. List five questions you should be prepared to answer about your organisation’s stocktake procedures.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

v. ____________________________________________________________________

6. Identify five factors that you need to consider when rostering staff for stocktake duties.

i. ____________________________________________________________________

ii. ____________________________________________________________________

iii. ____________________________________________________________________

iv. ____________________________________________________________________

v. ____________________________________________________________________

7. What two systems help you produce accurate reports within a given timeframe?

i. ____________________________________________________________________

ii. ____________________________________________________________________

8. State the procedures involved in a computerised stocktake.

In questions 9 to 13, explain how you would use the documentation to help you create accurate stocktake reports.

9. Stock or count sheets

10. Count ticket

11. Stock taken stickers

12. Shrinkage sheets

13. Physical inventory form

Дата добавления: 2015-10-29