Scenario – Identifying food transportation needs
You are the Catering Manager at The Righteous Inn, a large resort-style property on the coast of the State or Territory where you live. The property sits on 12 hectares and features a range of eating options which are all supplied by a Central Store adjacent to a central kitchen in the property’s main administration and operations building. Part of your role is to fill Requisitions sent to you by various food outlets dotted around the venue.
Today you are about to attend to a Requisition Form sent to you by The Righteous Bistro, which is situated nearly a kilometre away and can be reached by road or via concrete walkways that connect parts of the property.
You have printed off the emailed Requisition that you received from The Righteous Bistro, which looks like this:
The Righteous Inn – Requisition Form
No. A36873 Bar/Department: The Righteous Bistro
Date: XX/XX/2023
Time placed: 3:00PM
Qty
Description of Item
Type, Brand and Quality/Year
Size
Supplied
Cost/Unit
Ext’n
2
Pauls REV (Spout)
10 lt
2 units
4
Pauls Whole Milk Bottle
2 Lt
4 bottles
2 Pure Dairy Mexi-Shred Blend Cheese
2 kg
2 kg
8 Western Star Catering Butter
1.5 kg
8 units
2 Cordells Angel Hair Pasta
1 kg
2 kg
1 ctn
CSR Sugar Sticks (2,500)
3 gm
1 carton
1
Andy’s Madras Curry Powder
1 kg
1 kg
1 outer
Chookas Catering Eggs
6 x 30
1 outer
1
The Righteous Inn raw egg-based aioli 5 kg
1 unit
1
The Righteous Inn raw-egg butter
2 kg
1 unit
1
Birds Eye Frozen Breaded Scallops
1 kg
1 unit
2
Ferguson Battered Whiting Fillets 1 kg
2 units
