1. XX54 CONTROL AND ORDER STOCK
MODEL ANSWERS
Self-Test 01
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Question 1
Stock levels are maintained for the following reasons:
• Efficiency
Procedures for maintaining stock levels mean that the kitchen staff and
Chefs have no undue stress with planning menu items and can get on with
their jobs efficiently.
• Customer Service
Customer service is priority. Ensure that customer expectations are met
and they are delivered what they are promised. Keep adequate stock on
order to serve menu items advertised.
• Supply and Demand
Ensure flexibility to daily fluctuations in customer demands. This is
particularly important if there is excessive increase in customer
consumption due to long weekends, holidays and peak periods.
Question 2
Out of stock situations impact directly on the establishments ability to
provide quality service / products and can result in dissatisfied customers.
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2. Self-Test 02
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Question 1
Fast and slow stock consumption levels are monitored to ensure sufficient
stock on hand to meet guests needs
Question 2
The reasons for evaluating stock performance is as follows:
• To measure performance against budget and establish which stock items
are profitable and which items are not.
• To get valuable feedback about customers consumption preferences and
to customise stock to better suit the customer, resulting in increased
turnover.
Question 3
Forecasting refers to predicted monetary performance in relation to income
and expenditure to achieve desired profit amounts. Forecasting is important
as a control measure for performance such as turnover, expenses, stock
losses, breakages, etc.
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