Overview

In most businesses there is a flow of raw materials from delivery to the end service. Delivery and storage of stock involves several steps and checkpoints.

In hospitality and catering operations, the flow of raw materials is a little more complicated, because many of the raw materials are foods with a short shelf life and very specific storage requirements. Another complicating factor is the range of stock required – from toilet paper to towels, from coffee to peanuts.

All stock handlers have a responsibility to carefully and safely look after the produce while it is in their care. This applies, for example, to the farmers and market gardeners that grow food, the manufacturers, wholesalers and importers who store and distribute it, right through to the caterers who cook and serve food. This concept of the food chain is called, ‘From the pasture to the plate’. When you sign for a delivery, this responsibility is officially handed over to you.

Most hospitality establishments provide good security for cash kept on the premises, but many fail to realise that there is often a great deal more money tied up in the stock that is sitting on shelves in the storage area. Managers must keep a tight leash on how stock is handled and controlled.

In this unit you will learn how to:

• Take delivery of stock
• Store stock
• Rotate and maintain stock.