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Receive & Store Stock

 

Receive & Store Stock

 

Question 1

  1. a) The possible actions we may take for following up on the variations between deliveries received and delivery documentation are given below:

– Requesting notes of credit from relevant suppliers

– Ordering the stock from the distinct supplier

– Ordering ancillary stock

– Notifying the department of accounts

– Records all the actions taken and provisions made

  1. b) Five internal documents are as follows:

– Ensuring entire ordered items have been accurately supplied

– Validating quantities to ensure the ordered numbers are being accurately supplied

– Verifying brand and type of items

– Ensuring all the items are according ordered and of the correct size

– Ensuring all the items have correct and accurate quality (Hermanson, 2013).

 Question 2

  1. a) Procedures or practices for keeping the areas of storage clean are given below:

– Make the schedule of cleaning accurately and update it as per the schedule

– Clear and clean out all the bins regularly

– Provide every worker with separate surroundings to clean

– Keep the supplies cleaning prepared for the workers

– Turn the stock more frequent

– Recycling

– Review and re-evaluate the structure of the company (Hermanson, 2013).

  1. b) Four potential deficiencies are as follows:

– Environmental light and heat

– Unplanned damage through the traffic of people

– Air or heating conditioning

– Hardening and drying

Question 3

  1. a) Five reasons are as follows:

– Without labelling, the workers would not be capable of locating the products rapidly that are in the listing inventory.

– Labeling makes sure the appropriate record of inventory

– Workers will be capable of rapidly processing the entering stock

– Labeling of the product helps all the workers in identifying merchandise for effective fulfilment of the order

– Warehouse racks labelling makes sure satisfactory space for every product (Hermanson, 2013).

  1. b) Three reasons are:

– For avoiding losses because of getting near to obsolescence, deterioration, etc.

– It makes sure that food is utilized within the duration and protects some unnecessary waste

– It makes sure that we are serving the product in the safest and freshest manner

Question 4

  1. a) When the stock is:

– given away

– stimulated between departments

– inclined of at the minimum selling price than actual

– returned to the supplier

– received

– ordered

– dispensed to the department

– moved into storage (Dincer & Rosen, 2021).

  1. b) Five practices are as follows:

– Value of intrinsic

– Momentum of earnings

– Conservative structure of capital

– Favorable utilization of assets

– Good projected and current profitability

Question 5

  1. a) Three possible practical methods are as follows:

– Automate activities with the software for management of inventory

– Utilize accurate forecasting of preference or demand

– Execute the JIT system of inventory (Dincer & Rosen, 2021).

  1. b) Four principles are given below:

– recycling

– Transformation of waste

– processing of waste

– Minimization of waste

Question 6

  1. a) Four factors are as follows:

– Financial factors

– Suppliers

– Type of product

– Management (Dincer & Rosen, 2021).

  1. b) Six practices are as follows:

– Utilize the checklist of the safety of the warehouse

– Check the procedures for storage

– Evaluate the environment of a warehouse

– Check in with the staff of the storage area

– Review the system of management of inventory

– Identify potential and existing hazards (Quinn, 2013).

Question 7

  1. a) Temperature requirement applies to:

Cool rooms and refrigerators used to store food – 4 degrees Celsius

Freezers used to store food – (-18 degrees Celsius)

  1. b) Five different areas of storage

– Warehouse storage

– Container storage

– Lock-up garages

– Removals depositories

– Dry staples

The items that should be promptly moved for storage first are dry foods, refrigerated products, dairy products, fresh seafood, poultry and meats, and frozen foods (Quinn, 2013).

Question 8

  1. a) For achieving the good techniques of manual handling, one should follow the following seven basic principles while dealing with basic carrying, emptying, filling, lowering, pulling, pushing or lifting:
  2. Plan the lift – Make sure that the object is very light enough for lifting and unlikely for moving or shifting.
  3. Position the feet – Keep the feet at a distance, providing a stable and balanced base for lifting.
  4. Ensure a good and accurate posture – Be ready for moving the feet during the lift for maintaining a balanced posture.
  5. Maintain the stable grip – Ensure for keeping the arms as per the created boundary by the legs.
  6. Lift efficiently – Lift the chin while commencing the lift, making sure to control the head (Quinn, 2013).
  7. Keeping near to the load
  8. b) Utilize the machine appropriately and as per the instructions of the manufacturer, ensure that the operators are wearing the accurate protective equipment and clothing needed for that machine, like safety shoes, hearing protection etc. (Quinn, 2013).

 

 

 

Workplace Activity Register:
Student Name:
Unit of Competency: SITXINV001 – receive and Store Stock
Name of Workplace: ABC Kitchen
Procedure: Workplace Activity
Record of each full-Service Period (shift) in the Workplace:
In: Out: Comments Supervisor name and signature
1. 10:00 am 08:00 pm A spin mop was used for cleaning purposes
2. 08:00 am 06:00 pm Cooking utensils were used and stored
3. 08:00 am 08:00 pm Vegetables were purchased and stored
4. 10:00 am 08:00 pm Spices were purchased and stored
5. 10:00 am 08:00 pm Dishwasher was stored
6. 09:00 am 09:00 pm Cutting boards were purchased and stored

 

 

 

Appendix A: Reasonable Adjustment Applied To

Task number Task name
3. Vegetables were purchased and stored
4. Spices were purchased and stored

 

 

 

 

Explanation of Reasonable adjustments strategy used –

Reasonable adjustment is the term of legislation that means to the action or measure taken by the provider of education to empower the learners with infirmity to participate in training and education on a similar basis as all the learners deprived of disability.

All the RTOs are indulged to give reasonable adjustment for making sure extreme participation of entire learners with infirmity to:

– participate completely, with the similar opportunities for learning as learners deprived of disability

– have a similar opportunity for performing and completing assessments as learners deprived of disability

 

Website:

Quotation for:

Name

Company – ABC Kitchen

Address, City, State ZIP

Phone:

Email:

Item Quantity Description Unit Price Taxes Amount
Vegetables 20 kg Vegetables were purchased and stored $16.28 10% $358.16
Dishwasher 1 Dishwasher was purchased for cleaning purpose $239.99 10% $263.989
Spin mop 1 Spin mop were purchased $423 10% $465.3
Cutting boards 5 5 Cutting boards were purchased $99 10% $544.5
 

 

 

 Subtotal $1,622.949
Tax rate 10%
 

 

 Sales tax 10%
Total $1,963.77

 

 

 

References

Dincer, I., & Rosen, M. A. (2021). Thermal energy storage systems and applications. John Wiley & Sons.

Edwards, R. D., Magee, J., & Bassetti, W. C. (2018). Technical analysis of stock trends. CRC press.

Hermanson, G. T. (2013). Bioconjugate techniques. Academic press.

Nwankwo, W., & Ukaoha, K. C. (2019). Socio-technical perspectives on cybersecurity: Nigeria’s cybercrime legislation in review. International Journal of Scientific and Technology Research, 8(9), 47-58.

Ohnos, T. (2021). Taiichi Ohnos Workplace Management. McGraw-Hill Education.

Quinn, T. J. (2013). Temperature. Academic press.