Maintaining the correct inventory level to meet customer orders for prepared and ready food items as well as beverages, ensuring that stock out situations do not occur are common challenges in the control of inventory. Thus, effective inventory control is one of the key elements underpinning the success of any F&B outlet.
Course Objectives
Upon completion of this course, learners will be able to:
- Receive, check and handle incoming products
- Report discrepancies
- Record details of incoming stocks, stock discrepancies and relevant documents
- Sort, label and store products
- Perform routine stock rotation of products
- Order stocks
- Conduct stocktaking and/or cyclical counts
- Handle undelivered orders, stocks return, exchange and/or transfer
Pre-requisites
Learners are expected to be:
- Able to listen and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
- Able to read and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
- Able to use Numeracy skills at a proficiency level equivalent to the Employability Skills System Workplace Numeracy Level 3
- In the F&B industry with minimum 6 months’ work experience
- Able to apply the following requirements relating to this unit which includes:
- Workplace Safety and Health (WSH) Act
- Environmental Public Health (Food Hygiene) Regulations
- Majlis Ugama Islam Singapura (MUIS) Requirements (where applicable)
Course Outline
- LU1: Receive and process products
- LU2: Perform products rotation
- LU3: Perform ordering and stocktaking procedures
- LU4: Prepare and deliver products
Certificate Obtained and Conferred by
Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
Categories
Subjects
More Information
- NTUC LearningHub
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