Competency Standard UNIT TITLE: RECEIVE AND STORE STOCK NOMINAL HOURS: 15 UNIT NUMBER: D2.TGA.CL6.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to accept delivery of and store products in an establishment ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Accept delivery of stock Unit Variables Check internal systems to identify incoming stock The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to Prepare the area to receive stock the unit as a whole and facilitates holistic assessment. Verify delivery is for the premises This unit applies to all industry sectors that order, receive and store stock for use in the operations of the enterprise within the labour divisions of the hotel and travel industries Check incoming stock against relevant documentation and may include: Check stock received against stock ordered Office Identify variations between delivery and documentation Housekeeping Return stock identified for return to supplier Food and Beverage Service Follow-up on variations between delivery and relevant Food Production documentation within the organisation Travel Agencies Manage excess stock Tour Operation. Secure new against damage and/or theft. may include: Element 2: stock Internal systems Purchase orders Move stock to the required operational area Verbal orders that have been placed appropriate occupational safety and health skills Standing orders as required Unpack stock items,
Competency Standard UNIT TITLE: RECEIVE AND STORE STOCK NOMINAL HOURS: 15 UNIT NUMBER: D2.TGA.CL6.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to accept delivery of and store products in an establishment ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Accept delivery of stock Check internal systems to identify incoming stock Prepare the area to receive stock Verify delivery is for the premises Check incoming stock against relevant documentation Check stock received against stock ordered Identify variations between delivery and documentation Return stock identified for return to supplier Follow-up on variations between delivery and relevant documentation Manage excess stock within the organisation Secure new against damage and/or theft. Element 2: stock Move stock to the required operational area appropriate occupational safety and health skills Unpack stock items, as required Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that order, receive and store stock for use in the operations of the enterprise within the labour divisions of the hotel and travel industries and may include: Office Housekeeping Food and Beverage Service Food Production Travel Agencies Tour Operation. Internal systems may include: Purchase orders Verbal orders that have been placed Standing orders