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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Determine stock requirements. | 1.1.Use business data, forecasting methods and standard measures to calculate required stock levels. 1.2.Determine stock requirements for standard business periods, peak seasons and special events. 1.3.Establish cost-effective purchase quantities based on business information and supplier advice. |
2. Establish optimum supply arrangements. | 2.1.Evaluate quality of supply, based on feedback from colleagues and customers. 2.2.Source and review potential suppliers. 2.3.Develop appropriate and accurate purchase specifications. 2.4.Assess suppliers against specifications, considering all relevant factors. 2.5.Assess terms of purchase, and negotiate with suppliers to achieve optimum supply arrangements. 2.6.Adjust sources of supply and make accurate records of agreements. |
3. Develop and implement stock control systems. | 3.1.Develop stock control systems and communicate to relevant staff. 3.2.Develop special control systems for stock with high wastage or loss. 3.3.Monitor workplace systems and make adjustments according to feedback and operational experience. 3.4.Initiate training of staff to minimise stock wastage. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
establish and implement cost-effective stock purchasing and control systems for at least six of the stock items listed in the knowledge evidence
monitor stock control systems involving the above stock items, stock quality and cost-effectiveness of supply over one stock cycle
produce stock control reports and data required to calculate cost-effective purchasing of the above items.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
specific industry sector:
forecasting methods for calculating required stock levels
formulas for yield testing and use of standard measures
methods to calculate cost-effective order quantities for different stock items
types of computer stock control systems used, their functions and features
stock security systems
types of storage and their suitability for different kinds of stock
supply sources for different types of product
appropriate terminology and formats for, and inclusions of, purchase specifications
specific organisation:
relevant stock and product life and storage requirements for specific goods
standard business periods, peak seasons and special events
sources of business data relevant to stock purchasing and control:
historical sales figures
stocktake figures
supplier lead time
wastage reports
factors which influence purchase specifications:
budget
colour
deadlines for supply
delivery or pick up requirements
detailed description
expected supply cost
fresh or frozen food
general description
grade
numbers to be purchased
product name
quality
required labelling
size
special instructions or requirements
storage procedures
upper purchase price barrier
use for product
weight
reasons for stock loss and damage and methods to control these
stock control systems:
bin card system
imprest system
integrated point-of-sale system
ledger system
stock control procedures and template documents and reports for:
ordering
levels
loss
performance
monitoring of quality
receipt
reorder cycles
rotation
security
stocktakes
valuation
wastage
storage requirements for different kinds of stock
use of stock control equipment and software where appropriate
special control systems:
controlling ordering quantities
maintaining correct environmental conditions for the storage of perishable foodstuffs:
temperature
light
humidity
procedures for:
correct handling of perishables to avoid spoilage of stock
issue quantities
issuing only to authorised persons
stock transfer to other departments
requisitioning
segregated storage of non-food items from food items that have potential to cross-contaminate
formats for, inclusions, and uses of:
stock control procedures
specific stock control procedures for stock with high wastage or loss
various stock control reports
goods or stock items that need to be purchased by a business:
alcoholic or non-alcoholic beverages
cleaning agents and chemicals
customer travel products:
luggage labels
travel bags
travel wallets
tickets
vouchers
event supplies
food:
dairy products
canned products
dry goods
fresh goods
frozen goods
fruit or vegetables
meat, poultry or seafood
oils
vacuumed sealed items
fuel:
aircraft
coaches
hire cars
vessels
general stores
housekeeping supplies
linen
merchandise
uniforms.
Skills must be demonstrated in an operational tourism, travel, hospitality or events business for which stock is purchased and stock control systems are developed. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
computers, printers and stock control software systems
current commercial purchase specifications, stock control procedures and reports, supplier cost and contractual documentation used for the purchase of stock
suppliers with whom the individual can interact and negotiate.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.