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TEATHER'S GUIDES L4
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Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
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Courses
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
TOROC301: Ordering and Controlling Stock
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DIGITAL INTERACTIVE CONTENT
ORDERING AND CONTROLLING STOCK
Learning Outcome 5: Organize & Administer Stock Takes
Indicative Content 5.3: Produce Accurate Stock-take Reports within Designated Timelines
Indicative Content 5.3: Produce Accurate Stock-take Reports within Designated Timelines
◄ Indicative Content 5.2: Allocate Stock-taking Responsibilities to Staff
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Introduction
Indicative Content 1.1: Use Stock Control Systems to Administer all Stock Control and Ordering Processes Fully and Efficiently
Indicative Content 1.2: Monitor and Maintain Stock Levels to Organization Requirements
Indicative Content 1.3: Monitor Stock Security and Adjust Systems as Required
Indicative Content 1.4: Monitor and Adjust Stock Reorder Cycles as Required
Indicative Content 1.5: Inform Colleagues of their Individual Responsibilities in Regard to the Reordering of Stock
Indicative Content 1.6: Maintain Records of Stock Storage and Movement According to Standard Procedures
Indicative Content 1.7: Monitor Stock Performance and Identify and Report Fast or Slow-selling Items According to Standard Procedures
Introduction
Indicative Content 2.1: Process Orders for the Stock According to Standard Procedures
Indicative Content 2.2: Maintain and Record Stock Levels Ensuring Information is Complete, Correct, and Current
Indicative Content 2.3: Check Incoming Stock Records against Purchase and Supply Agreements and Record all Necessary Details
Indicative Content 3.1: Identify and Record Stock Losses According to Standard Procedures
Indicative Content 3.2: Report Losses According to Standard Procedures
Indicative Content 3.3: Identify Avoidable Losses and Establish Reasons for Them
Indicative Content 3.4: Recommend Solutions to Lose Situations and Implement Related Procedures to Prevent Future Avoidable Losses
Introduction
Indicative Content 4.1: Monitor the Delivery Process to Ensure Agreed Deadlines Are Met
Indicative Content 4.2: Liaise with Colleagues and Suppliers to Ensure Continuity of Supply
Indicative Content 4.3: Distribute Stock to Agreed Allocations Ensuring that it is Protected from Loss, Contamination, Spoilage, Temperature Abuse, and Pests and Is in Line with Relevant Occupational Health and Safety Procedures
Indicative Content 5.1: Organize Stock Takes at Appropriate Intervals According to Policies and Procedures
Indicative Content 5.2: Allocate Stock-taking Responsibilities to Staff
References
References ►
ORDERING AND CONTROLLING STOCK
General
Learning Outcome 1: Maintain Stock Levels and Records
Learning Outcome 2: Process Stock Orders
Learning Outcome 3: Minimize Stock Losses
Learning Outcome 4: Follow-up Orders
Learning Outcome 5: Organize & Administer Stock Takes
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