SITXINV001A
Receive and store stock

This unit describes the performance outcomes, skills and knowledge required to receive and store stock. It requires the ability to check and take delivery of stock, other than food, and to appropriately store, rotate and maintain the quality of stock items.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.This unit has commonality with SITHCCC003B Receive and store kitchen supplies, which deals specifically with the receipt and storage of food items and related food safety issues. The control and ordering of stock levels is covered in SITXINV002A Control and order stock.

Application

This unit describes a fundamental administrative function for the tourism and hospitality industries and applies to the full range of industry sectors and environments.

Stock control systems might be manual, but increasingly stock control is computerised. This unit covers any type of stock, other than food items.

The receipt and storage of stock is undertaken by frontline operational personnel who work under close supervision and guidance from others. They would be required to apply little discretion and judgement because they operate using predefined organisational procedures. They would report any stock-related discrepancies for the action of a higher level staff member.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Take delivery of stock.

1.1

Check incoming stock against orders and delivery documentation according to organisation procedures.

1.2

Identify and record variations and report them to the appropriate person.

1.3

Inspect items for damage, quality, use-by dates, breakages or discrepancies, and record findings according to organisation procedures.

1.4

Manage excess stock according to organisation procedures.

2

Store stock.

2.1

Transport stock to appropriate storage area promptly and safely.

2.2

Store stock in the appropriate location according to organisation OHS and security procedures.

2.3

Record stock levels accurately according to organisation procedures and using appropriate technology.

2.4

Label stock according to organisation procedures.

3

Rotate and maintain stock.

3.1

Rotate stock according to organisation procedures.

3.2

Use safe manual handling techniques when moving and storing stock to avoid any injury.

3.3

Check on the quality of stock at regular intervals and report findings to appropriate personnel.

3.4

Place excess stock into storage or dispose of stock according to organisation procedures.

3.5

Maintain stock area according to organisation and government requirements, and identify and report any problems promptly to appropriate personnel.

3.6

Use stock controlsystems correctly and according to organisation speed and accuracy requirements.

Required Skills

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:

safe manual handling techniques

ability to conduct stock activities in a logical and time-efficient work flow

literacy skills to check incoming stock against order and delivery documentation, to read use-by dates, stock labels, and to read and interpret organisation procedures

writing skills to record incoming stock and to use stock control systems to record stock-related issues

communication skills to make accurate verbal or written reports of stock discrepancies

numeracy skills to count incoming, stored and rotated stock items.

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

basic knowledge of relevant stock, including product life and storage requirements

different types of storage and their suitability for different kinds of stock

principles of stock control, including:

rotation

correct storage procedures for specific goods

segregation of non-food items from food items in any storage area that have potential to cross-contaminate

checking for slow moving items

types of stock control documentation and systems that may be applied in the tourism and hospitality industries

stock security systems and procedures

OHS procedures and safe work practices that relate to the receipt, transportation and storage of stock

safe and correct use of equipment, such as forklifts.

Evidence Required

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:

efficient and safe receipt, storage, rotation and maintenance of stock items

application of the OHS and security procedures related to receipt, handling and storage of goods

completion of stock receipt and storage activities within typical workplace time constraints.

Context of and specific resources for assessment

Assessment must ensure:

receipt, storage, rotation and maintenance of stock items within an operationally realistic tourism or hospitality stock control environment

use of current technology, equipment, stock documentation and real stock items

access to stock control procedures and OHS procedures that relate to the receipt, transportation and storage of stock.

Methods of assessment

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

direct observation of the candidate receiving and storing stock

written and oral questioning or interview to test knowledge of stock, OHS and security procedures

review of workplace reports and records related to stock control prepared by the candidate

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:

SITXOHS002A Follow workplace hygiene procedures

SITXADM001A Perform office procedures

SITXOHS001B Follow health, safety and security procedures.

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.


Range Statement

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.

Stock may include:

beverages for bar, mini bar, restaurant and shop

equipment, such as maintenance and cleaning equipment and office equipment

linen, such as sheets and towels

stationery, such as guest stationery and office supplies

brochures and promotional material

vouchers and tickets

souvenirs and other retail products.

Stock control systems may be:

manual

computerised.


Sectors

Sector

Cross-Sector


Competency Field

Inventory


Employability Skills

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.


Licensing Information

Not applicable.