SIT40516 - Certificate IV in Commercial Cookery Products Features Quality Points - Management Assignment Help

Assignment Task:

Task:

Part 1: Short answer

• Review the following commonly sold products within the hospitality industry, providing the features and quality points for each item.
• Products Features Quality points
• Non-alcoholic beverages: soft drinks and bottled water Alcoholic beverages:
• wine, beer Packaged food item:
• Chips, chocolates, nuts Explain a key feature of the following stock control documents used with the hospitality industry:
• Stock control documents Key features
• Delivery docket Purchase order Stocktake sheet Bin card Stock transfer form Requisition form Provide a brief description of each of the following forecasting methods used within the hospitality industry and provide an example of when you would use them to assist in purchasing.
• Forecasting methods Description Example
• Sales Data Yield Test Popularity index Occupancy reports The price charged to customers is determined using a range of tools commonly known as job costings.
• Name two (2) tools that can be used within hospitality to determine the minimum price that can be charged to a customer.
• 1.
• 2.
• Job costings use a range of formats depending on the department. Name three (3) details that need to be included in job costings within the hospitality industry.
• List four (4) sources of product and supplier information you can access when researching potential suppliers.
• Provide two (2) examples of information that you would find on the following documents:
• Documents Information
• Negotiated cost of supply 1.
• 2.
• Contractual arrangements 1.
• 2.
• Preferred supplier arrangements 1.
• 2.
• List two (2) examples of specifications you would provide for the following goods to ensure that you get the required items that meet your requirements.
• Goods Specifications
• You want to find out whether a fresh food supplier has the capacity to meet organisational quality standards and customer requirements. Explain how you would check the supplier to meet the following requirements:
• Purchasing requirements How would you check
• Size/weight/portion Best by or use by dates Freshness Customer specifications Quality
• Different roles within the tourism and hospitality industry must maintain stock levels for their departments. What would be the expected stock ordering responsibilities for the following personnel?
• Role Stock ordering responsibilities
• Housekeeping manager
• EXAMPLE Linen
• Cleaning chemicals
• Disposable PPE (gloves, aprons, facemasks)
• Head chef Stores officer General manager
• Provide two (2) examples of information that you would find in the following documentation that would assist you in making purchases
• Food and beverage operations

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