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

SITXINV301 Mapping and Delivery Guide
Purchase goods

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITXINV301 - Purchase goods
Description This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements and to assess the quality of goods before purchasing.It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by the units:SITXINV401 Control stockSITXINV601 Establish stock purchasing and control systems.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to the tourism, travel, hospitality and event industry sectors and covers the purchase of any type of goods 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 can apply 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.
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: Determine purchasing requirements.
  • Access and interpret information and discuss the end product requirements with relevant personnel to ascertain 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.
  • Ascertain 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 the 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 an assessment of the quality of the 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.

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 confirm purchasing requirements and purchase a diverse range of goods to meet different end product requirements

assesses supplier capacity to meet price, quality and delivery expectations

integrate into purchasing activities, knowledge of stock ordering procedures and documents

complete purchasing activities according to organisational deadlines.

Context of and specific resources for assessment

Assessment must ensure use of:

a real or simulated tourism, hospitality or event business activity for which goods are purchased; for example:

a function

a kitchen operation

a tour

an event

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

operational documentation, e.g. details of supplier contracts and job costings

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

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, using role plays, of the individual:

discussing purchase requirements with supervisors and managers

negotiating the quality and cost of items with suppliers

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

assess the quality of goods on offer

determine purchase requirements for particular business operation

purchase goods to meet deadlines

review of documents prepared by the individual:

product specifications

purchase lists

use of problem-solving activities so the individual can suggest methods for resolving costly or substandard quality of supply

written or oral questioning to assess knowledge of contractual arrangements, preferred supplier arrangements and stock ordering 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:

SITHCCC301 Produce poultry dishes

SITHCCC302 Produce seafood dishes

SITHCCC303 Produce meat dishes

SITHCCC304 Produce and serve food for buffets

SITTTSL201 Operate an online information system

SITXFIN402 Manage finances within a budget.

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:

discuss product and purchase requirements with supervisors and managers

provide clear directions to suppliers about product specifications and purchasing requirements

conduct basic negotiations on the cost of goods

critical thinking skills to assesses the quality of goods on offer by the supplier

initiative and enterprise skills to purchase from the most cost effective supplier

literacy skills to:

read and interpret operational documents which describe the purchasing requirements e.g. recipes, menus, itineraries, event running sheets, and organisational procedures

write purchase orders and descriptive purchase specifications for suppliers

numeracy skills to interpret job costings and calculate supplier costs

planning and organising skills to prioritise purchasing requirements according to organisational deadlines

problem-solving skills to identify deficiencies in:

current stock on hand and purchase new stock

supplier quality and choose a more appropriate supplier

teamwork skills to discuss production requirements with supervisors and managers to determine purchase requirements

technology skills to use a calculator to assist with supply numbers and costs.

Required knowledge

for the 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.

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 may include:

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.

Relevant personnel may include:

chef

event coordinator

executive chef

manager:

event

operations

reservations

sous chef

supervisor.

Goods may include:

alcohol

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

meat

poultry

seafood

vegetables

fuel:

aircraft

coaches

hire cars

vessels

general stores

housekeeping supplies

linen

merchandise

non-alcoholic beverages:

juice

mixers

soft drink

tea and coffee

uniforms.

Quality and suitability of stock on hand may involve:

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.

Forecasting methods may include:

moving averages

popularity index

use of sales reports for future customer bookings

yield tests:

butcher’s test

standard measures

standard yield test.

Job costings may be specified in:

budgets

customer quotations

event costings

itineraries

menus

recipes

tour costings.

Suppliers may include:

any supplier who meets the production requirements of the end product

contracted suppliers

existing suppliers

food markets

new suppliers

preferred suppliers

retailers

suppliers who meet quality and price specifications

those located:

interstate

locally

overseas

wholesalers.

Organisational procedures for the supply of goods may involve:

completing purchase orders

gaining authority to purchase

limitations on which suppliers can be used

who is authorised to negotiate and purchase.

Specifications may include:

budget

colour

deadlines for supply

delivery or pick up requirements

detailed description

expected supply cost

fresh or frozen food

general description

grade

numbers to be purchased

product name

quality

required labelling

size

special instructions or requirements

storage procedures

upper purchase price barrier

use for product

weight.

Assessment may involve:

comparing price with previous supply costs

visual assessment

taste test

checking on other customers’ satisfaction with the supplier.

Quality of the goods may involve:

ability to meet:

customer specifications

organisational quality specifications

portion requirements

currency of best by or use by dates

freshness

size

weight.

Purchase goods may involve:

placing an order for future delivery

purchasing goods face-to-face and taking immediate delivery.

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 the end product requirements with relevant personnel to ascertain 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. 
Ascertain 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 the 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 an assessment of the quality of the 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

SITXINV301 - 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

SITXINV301 - 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: