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SITXINV002 Maintain the Quality of Perishable Items: - This academic unit explains the outputs of the performance, knowledge and skills and which are required to manage the quality of decomposable supplies for beverage and food, catering or commercial cookery operations. It needs the capability to store decomposable supplies in optimum situations to avoid food contamination and reduce wastage.
This study course does not involve processes of general stock control which are covered by SITXINV001 Receive and store stock.
This academic subject is particularly significant within a food safety authority and applies to cater and hospitality organisations, involving restaurants, educational institutions, defence forces, residential caterers, event and function caterers, hotels, clubs, health establishments, cafeterias, in flight and other transport caterers.
An individual at many stages uses this skill in the workplace environment during their daily exercises, involving chefs, cooks, kitchen attendants, and caterers.
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For other hospitality management oriented courses and specialized academic units, we deliver academic assistance in the form of -
- SITXHRM005 Manage volunteers Assignment Help
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- SITXINV004 Control stock Assignment Help
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