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1. Describe the FIFO principle.
A technique for storing and rotating food is called first in, first out (FIFO). The food that has been
in storage the longest ("first in") should be the next food utilised ("first out") in a FIFO system.
This technique assists households and restaurants in organising their food storage and in using
food before it spoils
Explain how regular inventory checks can support rock rotation and replenishment.
Stock rotation is a way of minimizing potential stock loss due to expiration. When rotating stock
be sure to use the FIFO rule, and also verify expiration on all products. In some cases, you may
receive a shorter dated product then the one on the shelf. How does this happen? Sometimes
the wholesaler has made an error on FIFO, or may be trying to push their product out to you so
they don't encounter the
loss. Sometimes short items are sold to buyers at a lower cost so that the buyer can maximize
profits and the seller can minimize loss. If a stock item is nearing its sell-by date, stock may be
reduced. Its price is lowered in order to be more appealing to customers. Reduced stock is usually
included in the rotation of stock, and is therefore moved to the front of the shelf ahead of any
unreduced stock. In most cases you may consider not replenishing this item, removing it from
your inventory and removing the order sticker, or changing your reorder point on your POS. Be
sure to check with your wholesaler on the return policy and capitalize on the benefits of
returning versus discounting, or how much to discount based on how much you will get just
returning it
3. Describe the product life cycle (PLC) and cover the four stages in your answer.
A product's life cycle is the period of time between its initial consumer introduction and its
eventual removal from the market. It is often divided into four stages: introduction, growth,
maturity, and decline.
4. What is meant by the term slow-moving item?
Items that move slowly are those that have a low turnover rate and are kept in the warehouse for
a lengthy time. The reason why slow-moving products are stored or take up a lot of room is
because they sell slowly
5. LIst four reasons why an item may become a slow-moving item
This problem can be brought on by a number of things, including inaccurate sales projections, a
slowing market, aggressive rival promotions, or even your procurement team's desire to acquire
more products in order to reduce per-unit costs. 6. List two ways that you can check
for slow-moving items.
Every day, spot-check four inventory items.
Do the math for inventory turnover.
• Examine the typical days to sell (or use).
Analyse the storage costs for inventory items.
Utilise sales data to forecast trends.
®.X
TEACHERS
HEALTHY
7
Segregation of food items and non-food items reduces the risk of contamination. List three
strategies you can apply to ensure these items remain segregated.
• A bin for wet waste like leftover food, vegetable or fruit peels, tea bags, etc.
Dry waste should be further divided into plastic, metal, glass and paper.
Electronic waste like CDs, pen drives, bulbs, tube-lights, computer systems, electric cables,
keyboards, batteries, motherboards etc.
Describe each of the following inventory systems:
a) Ledger inventory system: A physical or digital record called an inventory ledger keeps track of
inventory transactions. All transactions recorded in this ledger should add up to the same amount
as the relevant account's total in the general ledger.
b) Integrated point-of-sale system: An integrated POS links the software and hardware used by
your company to handle payments, such as a credit card reader and inventory management
systems. Your payment system may become more effective and linked thanks to this connection
9. List the key procedures involved in ordering stock. Briefly explain what happens at each stage.
Order processing, a crucial component of order fulfilment, is the workflow that guarantees client
orders are accurately processed and delivered to the appropriate location. Order processing may
be carried out by a single person or small group, depending on the size of a company's activities,
or it may take place at a distribution centre or warehouse where pickers, sorters, and packers
collaborate to execute orders. Order placement: When a consumer places an order, the
company normally sends the order's data, such as the goods, quantities, shipping information,
and delivery addresses, to an order management system. Based on the delivery address and item
availability, the OMS will automatically choose the best warehouse location to ship from if the
business has several fulfilment centres or warehouse locations. Both delivery costs and travel
times are lowered as a
result. • Picking inventory: The act of removing a certain number of products from stock in order
to fill client orders. Because it directly affects the efficiency of the whole order processing
workflow, order picking must be a tightly regulated procedure. The faster orders are correctly
chosen, the faster they may be packed and sent.
• Sorting: During this step, selected things are divided into groups based on where they will be
used. For instance, each item must be sorted into its proper order before it can be packaged and
dispatched if zone or batch picking techniques are utilised.
• Packing: The act of placing products into suitable shipping boxes in a protected manner. Along
with weighing the parcels and labelling them with the recipients' addresses and any relevant
delivery instructions, packing also include packaging.
10. List two ways that an order for stock may be made.
Market orders and limit orders are the two primary forms of orders that investors can use to
purchase or sell stocks. Market orders frequently execute instantly at the current market price.
Limit orders won't go into effect until the market price reaches the investor's desired price.
11. List four pieces of information you would expect to see in a loss/wastage log or report.
Record how much is being wasted.
If you have a scale, the best option is to place the food in an empty bus tub and weigh the waste.
Record its weight in the logbook (including the weight of the bus tub). Later, a manager can
subtract the known tare weight of the bus tub.
If you do not have a scale, record the number of portions leftover or the volume (1/2 a pot, 2
gallons, etc.)
Chefs and Managers should review yesterday's waste logbook at the beginning of the following
day's shift.
The top 5 waste items should be discussed with the kitchen team at a pre-shift meeting. Ask the
team for ideas to reduce those items.
12. Why is it important to ensure that loss and wastage of items is reflected in the inventory
system?
Increases profitability and makes sure you can complete open or incoming orders. Additionally,
inventory management saves money. Understanding stock trends can help you better utilise the
stock you already have by allowing you to know how much and where you have it in stock.
13. Answer Count things up. Before you go shopping, take stock of what you already have in your
pantry, refrigerator, and freezer to avoid overspending.
Plan your meals.
Safely store and consume leftovers.
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b. It avoids inventory shortages and overages.
c. It avoids losses due to theft.
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