Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITTTSL401 Mapping and Delivery Guide
Maintain a product inventory

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITTTSL401 - Maintain a product inventory
Description This unit describes the performance outcomes, skills and knowledge required to maintain an inventory of tourism, hospitality or event products. It requires the ability to obtain and interpret the required product information, enter and maintain current and accurate data and provide product inventory information to relevant personnel.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to any tourism, hospitality and event industry sector and the inventory can manage any international or domestic product. The inventory system may control a principal’s (the supplier’s) products that are supplied to other organisations or it may control a tour wholesaler’s inventory of product allotted by the principal. It applies mainly to tour operators, tour wholesalers, inbound tour operators, accommodation providers and event management organisations.Inventory control requires significant interpretation, planning and organising skills. It applies to senior personnel who operate independently or with limited guidance from others including product coordinators and product or operations managers.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Obtain and interpret information for inventory.
  • Obtain information to be included in inventory from internal and external sources.
  • Interpret and review inventory information for currency and accuracy.
       
Element: Enter data into inventory system.
  • Accurately calculate costs according to commercial agreements.
  • Enter inventory information using clear formats and according to system requirements.
       
Element: Update inventory.
  • Monitor the currency of inventory information and continuously update for accuracy.
  • Monitor bookings, allotments or requests and adjust as required.
       
Element: Provide inventory information.
  • Prepare inventory information, updates and briefings within required timelines.
  • Distribute inventory reports to colleagues using electronic transmission, wherever possible, to reduce waste of printed materials.
  • Provide assistance to colleagues on inventory use.
       


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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

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

Evidence of the ability to:

make and maintain accurate and multiple product inventory entries that cover a range of products relevant to the industry sector and organisation

monitor the currency and accuracy of inventory information and continuously update it over a period of time

produce and distribute accurate inventory reports

demonstrate knowledge of the role played by inventory systems within the organisation and the wider tourism, hospitality or event industry

complete inventory activities within commercial time constraints and deadlines determined by the organisation.

Context of and specific resources for assessment

Assessment must ensure use of:

a real or simulated tourism, hospitality or event business operation or activity which maintains a product inventory

a real or simulated office environment as defined in the Assessment Guidelines

computers, printers, information software or database programs currently used in the tourism, hospitality or events industry to control product inventory

current commercial product information and operational documentation and data, such as supplier contracts and rates.

Method of assessment

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

activities that allow assessment of the individual’s ability to:

make entries based on product information and negotiated cost of supply to which commissions or mark-ups are applied

prepare inventory reports

written or oral questioning to assess knowledge of the role of product inventories and the various functions they manage

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHACS303 Provide accommodation reception services

SITTTOP401 Allocate tour resources

SITTTSL201 Operate an online information system

SITTTSL306 Book supplier services

SITTTSL308 Use a computerised reservations or operations system

SITXEVT302 Process and monitor event registrations

SITXEVT503 Manage event staging components.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

Required skills

literacy skills to:

read and interpret complex product information, including costs and terms and conditions of their sale

write accurate and succinct product information and develop accurate inventory reports

numeracy skills to interpret and calculate complex product cost components

planning and organising skills to continuously update the inventory for commercial efficiency

problem-solving skills to identify and resolve deficiencies in product information

self-management skills to determine times for required inventory updates

teamwork skills to provide timely advice on inventory use

technology skills to:

use a computer and keyboard

manipulate the features of the inventory system to enter, monitor and update product information.

Required knowledge

for the specific industry sector:

different types of inventory systems used

uses of various reports within inventory systems

industry commissions and mark-ups

for the specific organisation:

role of specific inventory system

functions of the inventory system

product knowledge of the products to be included in inventory

negotiated cost of supply, contractual arrangements and preferred supplier arrangements

appropriate markups for the particular products controlled by the inventory.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Information to be included in inventory may include:

allotments of any type of tourism, hospitality or event product, such as accommodation and seat in coach touring

commission

mark-up

product description

sales data

supplier nett rates

selling cost

special packages

terms and conditions of sale.

Inventory may control:

products purchased from other organisations (suppliers)

products developed and delivered by the organisation itself.

Reports may be:

cost comparisons for various product suppliers

paper-based or electronically transmitted materials

reservation reports

sales reports

usage rates for various product suppliers or agents

used to determine currency of information held in the inventory

used to negotiate rates.

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
Obtain information to be included in inventory from internal and external sources. 
Interpret and review inventory information for currency and accuracy. 
Accurately calculate costs according to commercial agreements. 
Enter inventory information using clear formats and according to system requirements. 
Monitor the currency of inventory information and continuously update for accuracy. 
Monitor bookings, allotments or requests and adjust as required. 
Prepare inventory information, updates and briefings within required timelines. 
Distribute inventory reports to colleagues using electronic transmission, wherever possible, to reduce waste of printed materials. 
Provide assistance to colleagues on inventory use. 

Forms

Assessment Cover Sheet

SITTTSL401 - Maintain a product inventory
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

SITTTSL401 - Maintain a product inventory

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: