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

SITXINV003 Mapping and Delivery Guide
Purchase goods

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITXINV003 - Purchase goods
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by:SITXINV004 Control stockSITXINV005 Establish stock purchasing and control systems.The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a tourism, travel, hospitality or events business or activity for which goods are purchased. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

diverse and comprehensive range of tourism, hospitality or event industry supply items that can be assessed for quality and suitability

operational workplace specifications:

details of supplier contracts

job costings

current commercial stock control procedures and documentation for the ordering of goods.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Prerequisites/co-requisites
Competency Field Inventory
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: 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.
       
Element: 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.
       
Element: 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.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Determine purchasing requirements.

1.1.Access and interpret information and discuss end product requirements with relevant personnel to determine goods to be purchased.

1.2.Check and assess quality and suitability of stock on hand before proceeding with new purchases.

1.3.Maximise use of suitable stock on hand to avoid wastage.

1.4.Use forecasting methods to calculate required quantity of goods.

1.5.Determine price limitations for the purchase of goods using job costings.

1.6.Develop purchase lists and prioritise purchasing requirements according to organisational deadlines.

2. Source suppliers and discuss requirements.

2.1.Source and review potential suppliers and comply with organisational procedures for the supply of goods.

2.2.Inform supplier of requirements and specifications.

2.3.Confirm availability of supply to meet production requirements.

2.4.Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy.

2.5.Refer complex supply issues to a higher level staff member for action.

3. Assess quality of goods and make purchase.

3.1.Assess supplier capacity to meet price, quality and delivery expectations.

3.2.Complete assessment of quality of goods.

3.3.Select supplier and purchase goods based on price, availability and quality, and within scope of individual responsibility and organisational policy.

3.4.Keep accurate purchase records.

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.

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.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Determine purchasing requirements.

1.1.Access and interpret information and discuss end product requirements with relevant personnel to determine goods to be purchased.

1.2.Check and assess quality and suitability of stock on hand before proceeding with new purchases.

1.3.Maximise use of suitable stock on hand to avoid wastage.

1.4.Use forecasting methods to calculate required quantity of goods.

1.5.Determine price limitations for the purchase of goods using job costings.

1.6.Develop purchase lists and prioritise purchasing requirements according to organisational deadlines.

2. Source suppliers and discuss requirements.

2.1.Source and review potential suppliers and comply with organisational procedures for the supply of goods.

2.2.Inform supplier of requirements and specifications.

2.3.Confirm availability of supply to meet production requirements.

2.4.Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy.

2.5.Refer complex supply issues to a higher level staff member for action.

3. Assess quality of goods and make purchase.

3.1.Assess supplier capacity to meet price, quality and delivery expectations.

3.2.Complete assessment of quality of goods.

3.3.Select supplier and purchase goods based on price, availability and quality, and within scope of individual responsibility and organisational policy.

3.4.Keep accurate purchase records.

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
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. 
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. 
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. 

Forms

Assessment Cover Sheet

SITXINV003 - Purchase goods
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

SITXINV003 - Purchase goods

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: