Stock control

Reasons for efficient stock control include

• Food is stored correctly, Reduces the risk of theft.

• Staff can take home excess food, Costing is accurate.

• Costing is accurate, keeps an accountant in a job.

• Food is stored correctly and the chef gets better wages.

A good stock control system should be used to (tick all that apply)

• Purchasers have a good knowledge of all stock

• Balances the cost of goods against factors such as quality and yield.

• Keeps an eye on price variants.

• Allows first hand knowlege of stolen products at stocktaking time

What dangers are there in having a well stocked storeroom?

• To much money tied up in stock.

• The chef can take excess home at the weekend.

• The excess food can be used for staff meals

• The deliverers can come just once a month.

How do food trends affect availability and price of food items?

• You become famous and appear on your own Food Network programme.

• Demand may outstrip supply and cause the cost of the item to rise until supply improves.

• You refuse to supply the style of food to you customers and carry on selling fish and chips at half the price of you competitors.

• You buy 100kg and flood your menu with just the latest food trend.

When food arrives what three things should you check before accepting them?

• Check against the delivery note, Check against the original order, Check you got your discount.

• Check your free supply of tokens for a new knife set, Check against the original order, Check quality.

• Check against the delivery note, Check against the original order, Check quality.

• Check against the delivery note, Check if you can do a quick cash sale, Check quality.

State the quality points when receiving canned fruit.

• You accept the cans with no labels.

• No dents, no rust, no blown cans.

• The delivery consists of two different sized cans

• You accept the order even though you did not order them.

When is the best time to buy fresh asparagus?

• Winter time because a customer wants it for his wife's birthday.

• Only when it comes from Australia.

• Only when its frozen.

• When in season.

Stocktaking should be done on a regular basis either week or at least monthly. Why?

• To keep the store person in a job.

• To work out if food items are being used correctly by the chefs.

• Looking for issuing irregularities and theft.

• Looking for issuing irregularities, theft and giving a job to the sous chef.