Assessor Resource

SITXINV003A
Manage and purchase stock

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to individuals who need to establish and monitor high quality and cost-effective order and supply arrangements within an organisation. The unit is relevant in organisations where stock management is an integral and essential part of business operations, and where there are complex ordering, control and purchasing issues to be considered, such as in hospitality establishments.

Individuals with managerial responsibility undertake this role.

The unit is not appropriate for individuals working in environments where stock management is very simple, such as those controlling stationery supplies in a small office.

This unit describes the performance outcomes, skills and knowledge required to establish and implement stock control and stock purchasing systems.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

ability to develop purchasing and control systems to ensure continuity, quality and cost-effectiveness of supply

knowledge of typical purchasing and control systems used within the relevant tourism or hospitality context

development of a purchasing and control system to address a specific business operation need.

Context of and specific resources for assessment

Assessment must ensure:

interaction with suppliers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

evaluation of activities that allow the candidate to undertake a stock management role within a commercial kitchen or a food and beverage outlet over a period of time

case studies to develop order and supply processes and stock control systems for different workplace situations

oral or written questions to assess knowledge of typical systems for purchasing and stock control

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

communication skills to negotiate and liaise with stock suppliers

critical thinking skills to evaluate and determine optimum supply arrangements

planning and organisational skills to establish and monitor stock control systems and procedures

problem-solving skills to address stock-related issues at a management level

literacy skills to interpret and develop a wide range of documents related to purchasing and stock control

numeracy skills to work with budgets and specific stock control issues, such as wastage, standard measures and stocktakes.

The following knowledge must be assessed as part of this unit:

economic order quantities and their workplace application, including:

applicability to different items

appropriate formulas

data required to compute the economic order quantity

information from suppliers needed to establish economic order quantities

supply sources for different types of product

information required to develop an accurate and complete purchase specification, including appropriate terminology

supplier and market knowledge relevant to given industry context.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Stock may include:

food and beverages

linen

housekeeping supplies

stationery

cleaning agents and chemicals

general stores

merchandise.

Data for establishing stock control systems may include:

yield tests

historical sales figures

stocktake figures.

Stock control systems may include:

integrated point-of-sale systems

imprest

ledgers

bin cards

stocktaking systems

stock valuation systems

stock reporting systems.

Special control systems for items of high wastage may include:

systems for receiving, storing and issuing

requisitioning

controlling issue quantities

issuing to authorised persons

procedures for stock transfer to other departments.

Standard methods and measures vary depending on product item, but may include:

portion size, such as weight, volume, count, scoop, measure, cup or slice

standard recipes.

Information to be included in purchase specifications may include:

product name

general description

detailed description

use for product

storage procedures

required labelling

special instructions or requirements.

Relevant factors to consider in assessing suppliers against specifications may include:

ability to meet all aspects of the specification

product availability

delivery service, including emergency delivery

minimum and maximum order quantities

competitive pricing

financial terms available

references from other customers

trading hours

after sales service.

Terms of purchase may include:

competitive or open market buying

contract buying

sealed bid buying

cost plus buying

one stop buying

cooperative buying

negotiated buying

volume buying and warehousing

centralised or decentralised purchasing.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Develop an order and supply process for stock and communicate to relevant people. 
Establish economic order quantities based on internal information and supplier advice. 
Determine required stock levels according to peak seasons, special events and supplier's lead time. 
Develop process to include monitoring of quality during supply and delivery processes in line with any organisation and regulatory requirements, including food safety regulations. 
Develop stock control systems and communicate to all appropriate staff in a timely manner. 
Apply special control systems to items showing high wastage or loss. 
Use data correctly to calculate standard methods and measures and communicate to appropriate staff. 
Monitor workplace systems and make adjustments according to feedback and operational experience. 
Initiate training of staff to minimise stock wastage. 
Evaluate quality of supply, based on feedback from colleagues and customers. 
Source and review potential suppliers in line with organisation requirements. 
Develop appropriate and accurate purchase specifications. 
Assess suppliers against specifications considering all relevant factors. 
Assess terms of purchase and negotiate with suppliers to achieve optimum supply arrangements. 
Adjust sources of supply in line with assessments and make accurate records of agreements. 

Forms

Assessment Cover Sheet

SITXINV003A - Manage and purchase stock
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITXINV003A - Manage and purchase stock

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: