C - Task 1

Question 1
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Question text

Other than those items listed in the Purchase list for Task 1, what other items might
need to be purchased for the event? List two items in each category.

Beverages:

 Water
 Beer 

Cleaning agents or chemicals, waste or housekeeping supplies:

 Detergent
 Bleaches 

Other general items, such as general stores, merchandise, linen or other event supplies:

 Napkins
 Tablecloths 

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Beverages: 

1. Alcohol
2. Juices  

Cleaning agents or chemicals, waste or housekeeping supplies:

1. Laundry and dry cleaning

2.  Specialist equipment such as computers and audiovisual equipment. 

Other general items, such as general stores, merchandise, linen, or other event
supplies:
 1. Office equipment
2.  Writing materials 

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 Beverages:

 Soft drinks
 Alcohol 

Cleaning agents or chemicals, waste or housekeeping supplies:

 Laundry and dry cleaning

 Specialist equipment such as computers and audiovisual equipment. 

Other general items, such as general stores, merchandise, linen or other event
supplies:

 Stationary
 letters

Question 2
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Question text

What internal sources of information can help you identify purchase requirements for
this event?

The internal sources of information that can help to identify purchase

requirements for this event are:
1. sales report
2.financial document
3.human resources information
4.customers
5.competitors
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Budgets, event costing, recipes
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 chef
 executive chef
 event manager
 event coordinator
 supervisor 

Question 3
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Question text

Choose three items on the Purchase list from Task 1. Based on the organisational chart
in Assessment C _Documentation, who do you need to discuss product requirements
with?

Three items on the purchase list from task 1 are:

1. linen
2. merchandise
3. cleaning chemicals

I need to discuss product requirements with  my supervisor or manager.

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1. Alcohol
2. juices
3. Office equipment

I need to discuss product requirements with the supervisor, event managers, and
executive chefs.
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1.       Food and beverage-restaurant manager
2.       Uniforms-event manager
3.       Coffee cups-event manage
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1. Food
2. beverages
3. Linen

I need to discuss product requirements with the supervisor, event managers, and
executive chefs.

Question 4
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Question text

The business wants 70 plastic function chairs for the event. It already owns 30 chairs.
They were bought three years ago and are used regularly for weddings and other
events. The general manager has told you the chairs must all be clean, undamaged and
look the same to create a standardised and stylish appearance.
How do you determine how many chairs must be purchased? Describe the steps you
will follow.

The steps I will follow to determine how many chairs must be purchased are:

 I would check if,  those 30 chairs are in good condition or

not.
 those chairs which are in not a good condition should
removed.
 buy the required number of chairs.
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 I will confirm the number of people attending the event to confirm how many
chairs will be needed.
 I will check the condition of the available chairs.
 Then, I will decide how many chairs must be purchased.

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·         Check for any damage or wear and tear damage of the chairs
·         Identify damage or poor-quality chairs and record stock losses
·         Calculate how much chairs do you still need
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 I will confirm the number of people attending the event to confirm how many chairs will be
needed.
 I will check the condition of the available chairs.
 Then, I will decide how many chairs must be purchased. 
Question 5
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Question text

When do you assess the quality of perishable stock on hand, such as chicken thighs
and lettuce mix? Explain why you have chosen this timeframe.

I assess the quality of perishable stock on hand, such as chicken thighs and
lettuce mix every day .
 I have chosen this timeframe because perishable foods can be spoiled quickly at
any time and if the bad odor spread around than it may have cross
contamination.
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I assess the quality of perishable stock on hand, such as chicken thighs and lettuce mix twice a
day because perishable stock can go bad very quickly.

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·         A day before the event

·         Identify perishable goods ensures you minimize waste and reduce costs
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I will assess the quality of perishable stock on hand every day before starting work
because the perishable items have a short life. So, they need to be checked frequently so
that it can be used before it deteriorates. 

Question 6
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Question text

How does using existing stock on hand (such as chairs or perishable foods) benefit the
business? Briefly describe two benefits.

Using existing stock on hand (such as chairs or perishable foods) can give the
following benefit to the business:

1. minimize cost
2. can be used for future events
3. it will minimize our time .

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It helps in improved Stock Management.It allows you to regularly monitor and increase gross
profit, reduce loss, improve control of allowances, and reduce waste.

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1.       Minimize wastage
2.       Reduce the cost
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1. It helps to minimized wastage.

2. It helps in improved Stock Management.

Question 7
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Question text

What are three forecasting methods you can use to calculate quantities of goods
required for the event?

The three forecasting methods I can use to calculate quantities of goods required
for the event are:
 1. Qualitative techniques.
2. Time-series analysis. 
3. Causal models.

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 Identify the number of items sold.
 calculate stock turns
 Monitor stock performance 
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1.       Popularity index
2.       Stock turn and moving averages
3.       Standard yield test
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1. Identify the number of items sold.

2. calculate stock turns
3. Monitor stock performance 

Question 8
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Question text

Based on the statistics from a previous, similar event, calculate the stock’s average
value for chicken biryani.
Opening stock: $4,375
Closing stock: $143
Number of days: 2

The stock’s average value for chicken biryani is $2259.

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The stock’s average value = Opening stock+Closing stock÷ Number of days
The stock’s average value for chicken biryani= $4,375+$143÷2 = $2259.
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 (Opening stock+closing stock) /number of period =stock average value
 
        (4375+143)/2=2259
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The stock’s average value = Opening stock+Closing stock÷ Number of days
The stock’s average value for chicken biryani= $4,375+$143÷2 = $2259.

Question 9
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Question text

Use your answer to question 8 and calculate the rate of stock turn for chicken biryani.
Total sales: $6,336

The rate of stock turn for chicken biryani is 2.80.

//////////////// The rate of stock turn for chicken biryani= Total sales ÷ stock’s average value
The rate of stock turn= $6,336÷$2259= 2.80.
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Total sales/stock’s average value=rate of stock turn
         6336/2259=2.80
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The rate of stock turn for chicken biryani= Total sales ÷ stock’s average value
The rate of stock turn= $6,336÷$2259= 2.80.

Question 10
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Question text
Use the formula and information provided to calculate the number of items sold per day.
Total sales: $6,336
Selling price of item: $5.50
Number of days: 1
(Total sales ÷ selling price) ÷ number of days = number of items sold

The number of items sold per day is 1152.

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the number of items sold per day= (Total sales ÷ selling price) ÷ number of days
number of items sold= ($6,336 ÷ $5.50) ÷ 1= 1152
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(6336/5.5)/1=1152

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the number of items sold per day= (Total sales ÷ selling price) ÷ number of days
number of items sold= ($6,336 ÷ $5.50) ÷ 1= 1152

Question 11
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Question text

Use your answer to question 10 and the formula provided to calculate the percentage of
people attending the previous event who purchased chicken biryani.
Number of people who attended the previous event: 40,000
Number of portions sold ÷ 40,000 people × 100 = percentage of people who purchased
chicken biryani

The percentage of people attending the previous event who purchased chicken
biryani is 2.9%.
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The percentage of people attending the previous event who purchased chicken biryani is 2.9%.
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The percentage of people attending the previous event who purchased chicken biryani is
2.88%.
Question 12
Complete
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Question text

Use your answer to question 11 to forecast the number of portions of chicken biryani
that could be sold at the upcoming event.
Number of people forecasted to attend the next event: 65,000
Anticipated number of people attending × percentage of people who purchased chicken
biryani = forecasted number of portions

the forcasted number of portion = number of people attending x percentage of

people who purchased chicken biryani. 
65000 x 2.88%= 1872 portions
The forecast for the number of portions of chicken biryani that could be sold at
the upcoming event is 1872.
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the forecasted number of portion = number of people attending x percentage of people
who purchased chicken biryani. 
65000 x 2.9%= 1885 portions 
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65000*2.88%=1,885 (portions)

Question 13
Complete
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Question text
Calculate how many kilos of chicken you need to purchase to prepare the forecasted
number of portions.
Yield for chicken thighs is 92%.
The recipe requires 1 kg of chicken thighs to yield 12 portions of sample-sized dishes at
this type of event.
     
 

Formula: Forecasted portions sold ÷ recipe yield: 1872/12 = 156 kg

 
Formula: Number recipe ingredients must be multiplied by x recipe requirement:
1 kg x 156 kg   =  156 kg of chicken is required 
 
Formula: Quantity required ÷ yield percentage : 156 kg/92%= 170 kg 
purchase quantity- 170 kg of chicken  
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Formula: Forecasted portions sold ÷ recipe yield = number recipe ingredients
must be multiplied by 
1,885/12 = 157 
 
Formula: Number recipe ingredients must be multiplied by x recipe requirement =
quantity required
157 × 1 kg (recipe requirement) = 157 kg

Formula: Quantity required ÷ yield percentage = purchase quantity

 157 kg (quantity required) ÷ 92% (yield percentage) = 170.6 kg
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Formula: Forecasted portions sold ÷ recipe yield = number recipe ingredients
must be multiplied by
 1,885 (forecasted portions sold) ÷ 12 portions (recipe yield) = 157
Formula: Number recipe ingredients must be multiplied by x recipe requirement =
quantity required
 157*1=157
Formula: Quantity required ÷ yield percentage = purchase quantity
 157*92%=144kg 
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Formula: Forecasted portions sold ÷ recipe yield: 
1,885/12 = 157 

 
Formula: Number recipe ingredients must be multiplied by x recipe requirement:
1 kg x 157 kg   =  157 kg of chicken is required 
 
Formula: Quantity required ÷ yield percentage : 157 kg/92%= 171 kg 
purchase quantity- 170.6 kg of chicken  

Question 14
Complete
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Question text

Before purchasing the chicken thighs you need to check the current stock on hand.
What factors do you consider when assessing the quality and suitability of existing
stock? List at least four things you will assess.

The factors I will consider when assessing the quality and suitability of existing
stock are:

1. Freshness
2. Expiry date
 3. Quantity of product
4. Packaging of the product(if it's leaked or not.)

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1. check for expiry dates.

2. check for size and weight.
3. check for signs of spoilage.
4. check for damaged packaging. 

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·         check size and weight

·         check precision cut
·         check for freshness
·         check best-before date
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1. check for expiry dates, use-by date, or best before use.

2. check for size and weight.
3. check for signs of spoilage.
4. check for damaged packaging