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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Determine purchasing requirements.
   • Access and interpret information and discuss end product requirements with relevant personnel to determine goods to be purchased.
   • Check and assess quality and suitability of stock on hand before proceeding with new purchases.
   • Maximise use of suitable stock on hand to avoid wastage.
   • Use forecasting methods to calculate required quantity of goods.
   • Determine price limitations for the purchase of goods using job costings.
   • Develop purchase lists and prioritise purchasing requirements according to organisational deadlines.
2. Source suppliers and discuss requirements.
   • Source and review potential suppliers and comply with organisational procedures for the supply of goods.
   • Inform supplier of requirements and specifications.
   • Confirm availability of supply to meet production requirements.
   • Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy.
   • Refer complex supply issues to a higher level staff member for action.
3. Assess quality of goods and make purchase.
   • Assess supplier capacity to meet price, quality and delivery expectations.
   • Complete assessment of quality of goods.
   • Select supplier and purchase goods based on price, availability and quality, and within scope of individual responsibility and organisational policy.
   • Keep accurate purchase records.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

determine and confirm purchasing requirements for at least six of the goods listed in the knowledge evidence

make purchase arrangements for the goods to meet different:

end product requirements

customer specifications:

numbers

special requests

assess supplier capacity to meet price, quality and delivery expectations for each of the above goods

complete above purchasing activities following organisational requirements for stock ordering, including procedures and documentation.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

specific industry sector and organisation:

features of products sold and the expected level of quality

formats for and contents of workplace documents that describe supply requirements

forecasting methods for calculating required quantity of goods

formats for and inclusions of job costings that describe purchase price limitations

sources of product and supplier information

sources of information on negotiated cost of supply, contractual arrangements and preferred supplier arrangements

formats for and inclusions of supplier specifications for the purchase of goods

full content of stock ordering procedures and documents

individual stock ordering responsibilities

sources of information to determine purchase requirements:

buffet designs

catering orders

customer specifications:

numbers

special requests

event orders

event running sheets

function orders

menus

operational itineraries for crew

passenger itineraries

passenger lists

recipes

reservation profiles

rooming lists

standard yields

goods 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

dry goods

fresh goods

frozen goods

fruit or vegetables

meat, poultry or seafood

fuel:

aircraft

coaches

hire cars

vessels

general stores

housekeeping supplies

linen

merchandise

uniforms

considerations in determining quality and suitability of stock on hand:

ability to meet customer requirements:

numbers

special dietary requirements

special requests

ability to meet requirements of:

event

menu

recipe

touring itinerary

for food:

currency of best by or use by dates

freshness

size

weight

numbers of goods on hand

organisational procedures for the supply of goods:

completing purchase orders

gaining authority to purchase

limitations on which suppliers can be used

who is authorised to negotiate and purchase

assessment of supplier capacity to meet price, quality and delivery expectations:

comparing price with previous supply costs

visual assessment

taste test for food

visual assessment

taste test for food

checking on others’ satisfaction with the supplier

determinants of the quality of goods:

ability to meet:

customer specifications

organisational quality specifications

portion requirements

currency of best by or use by dates

freshness

size

weight.

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