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

SITXINV201 Mapping and Delivery Guide
Receive and store stock

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITXINV201 - Receive and store stock
Description This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and to appropriately store, rotate and maintain the quality of stock items.It does not include specialist stock control processes for perishable foodstuffs which are covered by the unit SITXINV202 Maintain the quality of perishable supplies.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to the tourism, travel, hospitality and event industry sectors and to any type of stock.The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action.
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: Take delivery of stock.
  • Check incoming stock against orders and delivery documentation.
  • Identify, record and report discrepancies.
  • Inspect items for damage, quality and use by dates and record findings according to organisational procedures.
  • Record details of incoming stock according to organisational procedures.
       
Element: Store stock.
  • Promptly transport stock to and store in appropriate storage area.
  • Use safe manual handling techniques to avoid injury when moving and storing stock.
  • Label stock according to organisational procedures.
  • Report on excess stock according to organisational procedures.
       
Element: Rotate and maintain stock.
  • Rotate stock for maximum use and minimum wastage.
  • Regularly check the quality of stock and report findings.
  • Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
  • Maintain cleanliness of stock handling and storage areas, identify and report any problems.
  • Use stock control systems and equipment according to organisational speed and accuracy requirements.
       


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:

interpret and complete stock documentation and efficiently and safely receive, store and maintain diverse stock items on multiple occasions

integrate, into daily work activities, knowledge of:

stock recording procedures

security procedures

manual handling techniques

complete stock activities within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

a real or simulated tourism, hospitality or event industry stock control environment where stock is received, stored and recorded

computers, printers and stock control software systems currently used by the tourism, hospitality or event industry

electronic equipment used for stock control

a diverse and comprehensive range of tourism, hospitality or event industry stock items that are received and stored

current commercial stock recording procedures and documentation for the receipt and storage of stock.

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:

direct observation of the individual:

receiving and storing stock

using correct manual handling techniques

review of documents prepared by the individual:

records of incoming stock

discrepancy and deficiency reports

excess stock reports

use of problem-solving exercises to assess the individual’s ability to respond to stock deficiencies, order discrepancies and overstocked items

written and oral questioning to assess knowledge of stock recording and security procedures

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:

BSBCMM201A Communicate in the workplace

SITXINV202 Maintain the quality of perishable supplies

SITXWHS101 Participate in safe work practices.


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

communication skills to make accurate verbal reports of stock discrepancies and quality

literacy skills to:

read and comprehend order and delivery documentation, useby dates, stock labels, and organisational procedures

write records of incoming stock and simple reports about stock discrepancies and quality

numeracy skills to count incoming, stored and rotated stock items

planning and organising skills to conduct stock activities in a logical and timeefficient work flow

problem-solving skills to identify, record and report order discrepancies and quality of stock items

technology skills to use:

a computer and keyboard

the system capabilities and functions of a stock control system

electronic equipment used for stock control.

Required knowledge

principles of stock control, including:

rotation and replenishment

product life cycle and maximising the use of all stock

checking for slow moving items

segregation of nonfood items from food items that have potential to cross-contaminate

for the specific industry sector, types of:

computerised stock control systems; their functions and features

electronic equipment used for stock control; their functions and features

stock recording documentation

stock security systems

storage and their suitability for different kinds of stock

for the specific organisation:

relevant stock, including product life and storage requirements for specific goods

procedures for security, recording incoming stock, reporting on discrepancies, deficiencies and excess stock

order and delivery documentation

safe manual handling techniques for the receipt, transportation and storage of stock

safe and correct use of equipment, such as forklifts

correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances.

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.

Stock may include:

alcohol

cleaning agents and chemicals

customer travel products:

luggage labels

travel bags

travel wallets

tickets

vouchers

event supplies

food:

dairy products

canned products

dry goods

frozen goods

fruit

meat

oils

poultry

seafood

vacuumed sealed items

vegetables

fuel:

aircraft

coaches

hire cars

vessels

general stores

housekeeping supplies

linen

merchandise

non-alcoholic beverages:

mixers

juice

soft drink

tea coffee

uniforms.

Stock control systemsmay involve:

bin cards

imprest

integrated pointofsale systems

ledgers

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 :

electronic stock control equipment

stock control software systems.

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
Check incoming stock against orders and delivery documentation. 
Identify, record and report discrepancies. 
Inspect items for damage, quality and use by dates and record findings according to organisational procedures. 
Record details of incoming stock according to organisational procedures. 
Promptly transport stock to and store in appropriate storage area. 
Use safe manual handling techniques to avoid injury when moving and storing stock. 
Label stock according to organisational procedures. 
Report on excess stock according to organisational procedures. 
Rotate stock for maximum use and minimum wastage. 
Regularly check the quality of stock and report findings. 
Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts. 
Maintain cleanliness of stock handling and storage areas, identify and report any problems. 
Use stock control systems and equipment according to organisational speed and accuracy requirements. 

Forms

Assessment Cover Sheet

SITXINV201 - Receive and store stock
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

SITXINV201 - Receive and store stock

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: