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Elements and Performance Criteria

  1. Take delivery of stock.
  2. Store stock.
  3. Rotate and maintain stock.

Required Skills

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

safe manual handling techniques

ability to conduct stock activities in a logical and timeefficient work flow

literacy skills to check incoming stock against order and delivery documentation to read useby dates stock labels and to read and interpret organisation procedures

writing skills to record incoming stock and to use stock control systems to record stockrelated issues

communication skills to make accurate verbal or written reports of stock discrepancies

numeracy skills to count incoming stored and rotated stock items

The following knowledge must be assessed as part of this unit

basic knowledge of relevant stock including product life and storage requirements

different types of storage and their suitability for different kinds of stock

principles of stock control including

rotation

correct storage procedures for specific goods

segregation of nonfood items from food items in any storage area that have potential to crosscontaminate

checking for slow moving items

types of stock control documentation and systems that may be applied in the tourism and hospitality industries

stock security systems and procedures

OHS procedures and safe work practices that relate to the receipt transportation and storage of stock

safe and correct use of equipment such as forklifts

Evidence Required

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 TrainingPackage

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

Evidence of the following is essential

efficient and safe receipt storage rotation and maintenance of stock items

application of the OHS and security procedures related to receipt handling and storage of goods

completion of stock receipt and storage activities within typical workplace time constraints

Context of and specific resources for assessment

Assessment must ensure

receipt storage rotation and maintenance of stock items within an operationally realistic tourism or hospitality stock control environment

use of current technology equipment stock documentation and real stock items

access to stock control procedures and OHS procedures that relate to the receipt transportation and storage of stock

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to receive and store stock The following examples are appropriate for this unit

direct observation of the candidate receiving and storing stock

written and oral questioning or interview to test knowledge of stock OHS and security procedures

review of workplace reports and records related to stock control prepared by the candidate

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

SITXOHSA Follow workplace hygiene procedures

SITXOHS002A Follow workplace hygiene procedures

SITXADMA Perform office procedures

SITXADM001A Perform office procedures

SITXOHSB Follow health safety and security procedures

SITXOHS001B Follow health, safety and security procedures.

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


Range Statement

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:

beverages for bar, mini bar, restaurant and shop

equipment, such as maintenance and cleaning equipment and office equipment

linen, such as sheets and towels

stationery, such as guest stationery and office supplies

brochures and promotional material

vouchers and tickets

souvenirs and other retail products.

Stock control systems may be:

manual

computerised.