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Evidence Guide: SITXINV301 - Purchase goods

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITXINV301 - Purchase goods

What evidence can you provide to prove your understanding of each of the following citeria?

Determine purchasing requirements.

  1. Access and interpret information and discuss the end product requirements with relevant personnel to ascertain goods to be purchased.
  2. Check and assess quality and suitability of stock on hand before proceeding with new purchases.
  3. Maximise use of suitable stock on hand to avoid wastage.
  4. Use forecasting methods to calculate required quantity of goods.
  5. Ascertain price limitations for the purchase of goods using job costings.
  6. Develop purchase lists and prioritise purchasing requirements according to organisational deadlines.
Access and interpret information and discuss the end product requirements with relevant personnel to ascertain goods to be purchased.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maximise use of suitable stock on hand to avoid wastage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use forecasting methods to calculate required quantity of goods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ascertain price limitations for the purchase of goods using job costings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Source suppliers and discuss requirements.

  1. Source and review potential suppliers and comply with organisational procedures for the supply of goods.
  2. Inform supplier of requirements and specifications.
  3. Confirm availability of supply to meet the production requirements.
  4. Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy.
  5. Refer complex supply issues to a higher level staff member for action.
Source and review potential suppliers and comply with organisational procedures for the supply of goods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inform supplier of requirements and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm availability of supply to meet the production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess quality of goods and make purchase.

  1. Assess supplier capacity to meet price, quality and delivery expectations.
  2. Complete an assessment of the quality of the goods.
  3. Select supplier and purchase goods based on price, availability and quality and within scope of individual responsibility and organisational policy.
  4. Keep accurate purchase records.
Assess supplier capacity to meet price, quality and delivery expectations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete an assessment of the quality of the goods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep accurate purchase records.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

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, 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.