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 GUIDE Element 1: Accept delivery of stock Unit Variables internal systems to identify incoming The Unit Variables provide advice to interpret the and context of this unit of competence, stock allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. Prepare the area to receive stock This unit applies to all industry sectors that order, receive and store stock for use in the Verify delivery is for the premises operations of the enterprise within the labor divisions of the hotel and travel industries and may Check incoming stock against relevant include: documentation Front Office Check stock received against stock ordered Housekeeping Identify variations between delivery and Food and Beverage Service documentation Food Production identified for return to supplier Return stock Travel Agencies Follow-up on variations between delivery and relevant documentation Tour Operation Manage excess stock within the organization Internal systems may include: Secure new stock against damage and/or purchase orders theft verbal orders that have been placed Element 2: stock standing orders Move stock to the required operational area telephone orders Apply appropriate occupational health and online orders safety skills
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 GUIDE Element 1: Accept delivery of stock 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 organization Secure new stock against damage and/or theft Element 2: stock Move stock to the required operational area Apply appropriate occupational health and safety skills Unit Variables The Unit Variables provide advice to interpret the 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 labor divisions of the hotel and travel industries and may include: Front 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 telephone orders online orders
CS_Receive_and_store_stock%20031011.docx