Learning Outcome



Name of the unit: Monitor the stocks of food

Qualification: Cook

Professional area: Hospitality industry, tourism, event management, housekeeping

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Monitoring the stocks considering the procurement plan decided and define the demand of commodities for the restaurants.



Knowledge

The beneficiary is able to...

- understand    the management of food stocks and rules of the sector, in order to be able to manage and monitor the stocks considering the procurement plan.  

- understand    the quality check of food and hygiene of the reception and storage process.  

Skills

The beneficiary is able to...

- check     the availability in the warehouse/ storeroom of the raw materials necessary for the realization of the dishes on the menu.          

- apply    the storage process and comply with the hygiene procedures.          

Competences

The beneficiary is able to...

- be    responsible for inventory and monitoring the state of preservation of food in compliance with hygiene rules and the supply requirements of the restaur