This unit describes a key operational function for a diverse range of domestic and international tourism and hospitality products and services. It applies to tourism and hospitality industry sectors and organisations where product is controlled by use of an inventory; mainly to tour operators, tour wholesalers, accommodation providers and event management organisations.

The inventory system may control a principal's (the supplier's) tourism and hospitality products that are supplied to other organisations or it may control a tour wholesaler's inventory of product purchased or allotted from the principal.

Inventory control requires the application of significant interpretation, planning and organisational skills and this role is generally undertaken by senior personnel who operate autonomously or under limited guidance from others. They would require considerable product knowledge to maintain an accurate inventory of product and could apply discretion and judgement. It is undertaken by senior product coordinators, product or operations managers, and owner-operators of small tourism businesses.

This unit must be assessed after the following prerequisite unit:

SITTTSL002A Access and interpret product information.

ELEMENT

PERFORMANCE CRITERIA

1

Obtain and interpret information for inventory.

1.1

Obtain information to be included in inventory from internal and external colleagues at the appropriate time.

1.2

Interpret and review information prior to entry into inventory to ensure information is current and accurate.

2

Enter data into inventory system.

2.1

Calculate costs accurately prior to entry and according to organisation procedures and commercial agreements.

2.2

Format all information and enter into the inventory system according to organisation procedures and system requirements.

3

Update inventory.

3.1

Monitor the currency of inventory information and update at designated times according to organisation procedures.

3.2

Monitor bookings, allotments or requests and adjust as required.

3.3

Remove any out-of-date information from the inventory within designated timelines.

4

Provide inventory information.

4.1

Prepare inventory information, updates and briefings within required timelines.

4.2

Distribute reports and inventory information to appropriate colleagues according to organisation procedures using electronic transmission, wherever possible, to reduce waste of printed materials and negative environmental impacts.

4.3

Provide assistance to colleagues on inventory-related matters.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

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

writing skills to summarise information accurately and succinctly for inclusion in the product inventory and produce accurate inventory reports

numeracy skills to interpret and calculate complex product cost components.

The following knowledge must be assessed as part of this unit:

role played by inventory systems within the organisation and wider tourism industry

major categories of tourism products and services

sources of tourism product information and specific product types

industry terminology and common abbreviations in relation to major product categories

product knowledge appropriate to the specific tourism or hospitality industry sector and products to be included in inventory

negotiated cost of supply, contractual arrangements and preferred supplier arrangements in place

industry commission or mark-up procedures appropriate to the specific industry sector and the particular products controlled by the inventory

key principles and elements of calculating costs for the components of products

broad and working knowledge of legal and consumer protection issues that relate to providing quotations and product information

uses of various reports within inventory systems.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

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

Evidence of the following is essential:

ability to create, update and produce reports on a product inventory system accurately and within typical workplace time constraints

knowledge of the role played by inventory systems within the organisation and the wider tourism industry

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

project or work activities conducted over a period of time so that the management and monitoring aspects of maintaining an inventory can be assessed

project or work activities that show the candidates' ability to maintain a product inventory within the context of the particular industry sector in which they are working or seeking work; for those undertaking generic pre-employment training, assessment must cover a range of industry contexts to allow for a broad range of vocational outcomes.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped industry-realistic office environment using appropriate computers, printers, information programs, publications and software or database programs currently used in the tourism industry to control product inventory

access to current industry product details and operational documentation and data, such as supplier contracts and rates.

Methods of assessment

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

review of inventory documentation and reports prepared by the candidate

evaluation of an inventory established and managed by the candidate

written and oral questioning or interview to test knowledge of inventory coordination procedures and the ways in which inventories are used within the tourism industry

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITTTSL001A Operate an online information system

SITTTSL008B Book and coordinate supplier services

SITTTSL010B Control reservations or operations using a computerised system.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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 in the performance criteria is detailed below.

Information to be included in inventory may include:

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

rates, costs and tariffs

general product information

terms and conditions of sale

special packages

sales data.

Inventory may refer to products:

within an organisation

of other organisations (suppliers).

Reports may be:

paper-based or electronically transmitted materials

sales reports

reservation reports

cost comparisons for various product suppliers

usage rates for various product suppliers

used to negotiate rates

used to determine currency of information held in the inventory.

Sector

Tourism

Tourism Sales and Operations

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.