Observation should include

counting or weighing items when received
comparing amounts and quality of items received with invoice and recording differences if any
checking temperature of goods requiring refrigeration
checking for damage
stamping the received invoice
handling food and beverage supplies according to standards set by the facility and government agencies
placing items in appropriate storage areas, addressing refrigerated items first
protecting items and utensils from dust, insects, rodents, toxic materials, and unclean equipment
establishing storeroom control (i.e., controlling stock and its use) to control costs, prevent waste, prevent inadequate stock rotation, and deter theft.

Process/Skill Questions:

Thinking

Communication

Leadership

Management