SITXINV001 - Store Stock - Organisational Speed - Hospitality - Report Writing

Assignment Task:

SITXINV001 - Store Stock - Organisational Speed - Hospitality - Report Writing

UNIT DESCRIPTION
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items.
The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.

Check incoming stock against orders and delivery documentation.
1.2 Identify, record and report discrepancies.
1.3 Inspect items for damage, quality and use-by dates and record findings according to organisational procedures.
1.4 Record details of incoming stock according to organisational procedures.

2. Store stock.

2.1 Promptly transport stock to, and store in, appropriate storage area.
2.2 Use safe manual handling techniques to avoid injury when moving and storing stock.
2.3 Label stock according to organisational procedures.
2.4 Report on excess stock according to organisational procedures.

3. Rotate and maintain stock.

3.1 Rotate stock for maximum use and minimum wastage.
3.2 Regularly check the quality of stock and report findings.
3.3 Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.

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