Package for Hospitality Training

(Including Competency Standard, Teacher Focused & Student

Centered Materials and Assessment Tools)

Unit Title:
RECEIVE AND STORE STOCK

Unit Code: ITHHBKTA03AEM

3.2 Competency standard

UNIT ITHHBKTA03AES RECEIVE AND STORE STOCK

UNIT DESCRIPTOR This unit deals with the knowledge to receive and store in a
range of tourism and hospitality enterprises. It focuses on the
general stock handling procedures required in many different
contexts. This unit equates to the old unit THHBKA3A
Receive and Store Goods.

ELEMENTS PERFORMANCE CRITERIA

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 01 Take delivery of stock 1.1 Incoming stock is accurately checked against
orders and delivery documentation in accordance
with enterprise procedures.
1.2 Variations are accurately defined, recorded and
communicated to the appropriate person.
1.3 Items are inspected for damage, quality, and use
by dates, breakages or discrepancies and records
are made in accordance with enterprise policy.
1.4 Fresh items are inspected for quality, size,
freshness in accordance with enterprise
requirement and variations are communicated to
the appropriate person.
02 Store stock 2.1 All stock is promptly and safely transported to the
storage area without damage.
2.2 Stock is stored in the appropriate area.
2.3 Stock levels are accurately recorded in accordance
with enterprise procedures.
2.4 Stock is labelled in accordance with enterprise
procedures.
03 Rotate and maintain 3.1 Stock is rotated in accordance with enterprise
stock policy.
3.2 Stock is moved in accordance with safety and
hygiene requirements.
3.3 Quality of stock is checked and reported.
3.4 Excess stock is placed in storage or disposed in
accordance with enterprise and/or government
requirements, and any problems are promptly
identified and reported.
3.5 Stock recording systems are used with speed and
accuracy.

RANGE OF VARIABLES
1. This unit applies to all establishments where food is prepared and served.
2. This unit may refer to stock received from both internal and external suppliers.
3. Stock control systems may be:
3.1 manual
3.2 computerised.
4. Stock may include but is not limited to:
4.1 food
4.2 beverage
4.3 equipment
4.4 stationery
4.5 brochures
4.6 vouchers and tickets.

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EVIDENCE GUIDE
1. Underpinning skills and knowledge
1.1 To demonstrate competence, evidence of skills and knowledge in the
following areas is required:
a. principles examples of stock control documentation and system
b. common examples of stock control documentation and systems
c. safe lifting and handling procedures
d. basic stock knowledge
e. occupational health and safety
f. hygiene
g. logical and time efficient work flow.
2. Context of assessment
2.1 This unit must be assessed through practical demonstration on the-job or in
a simulated work place environment where stock receiving and storage can
be demonstrated. This should be supported by assessment of underpinning
knowledge.
3. Critical aspects of assessment
3.1 Evidence should include a demonstrated ability to efficiently and safely
receive and store stock in the appropriate industry context.
3.2 For those individuals working in an environment dealing with the storage of
food and beverage, evidence must also include a demonstrated
understanding of the health and hygiene issues to be considered.
4. Linkages to other units
4.1 This unit has a very strong link to a wide number of other operational units.
Receipt and people working in all sectors of the tourism and hospitality
industry undertake storage of stock. As, such, combined
training/assessment with a wide range of other units may be appropriate.
These units should be selected to suit the specific industry sector and work
place.
4.2 In a kitchen, restaurant or bar environment this unit should be assessed
with or after unit ITHHGHS01AES Follow workplace hygiene procedures.

KEY COMPETENCIES IN THIS LEVEL KEY COMPETENCIES IN THIS LEVEL

UNIT UNIT

Collecting, organising and analysing 1 Using mathematical ideas and 1

information techniques
Communicating ideas and 2 Solving problems 2
information
Planning and organising activities 2 Using technology 1
Working with others and in teams 2

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Package for Hospitality Training – Receive and store stock Appendix 5 – Page 1