90Document Title: Task 2 Project

SITXINV004 Control stock

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COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:

Unit of Unit Code SITXINV004 Unit Title Control stock

competency:
This unit describes the performance outcomes, skills and knowledge required to process stock orders,
maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate
to the administration of any type of stock.
The unit applies to all tourism, travel, hospitality and event sectors. The unit is relevant to organisations
where stock control is an integral and essential part of business operations, and where there are complex
ordering and 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.

The unit applies to stock control personnel who operate independently, have responsibility for others and
make a range of decisions on the overall administration of stock.

It applies to all tourism, travel, hospitality and event sectors.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.

To demonstrate your competency in this unit you will need to provide evidence of your ability to:
• Maintain stock levels and records.
• Process stock orders.
• Minimise stock losses.
• Follow-up orders.
• Organise and administer stocktakes.

Prerequisite units: Nil

https://training.gov.au/Training/Details/SITXINV004

STUDENT DETAILS
Please complete this declaration with the student
Unit of competency: Unit Code SITXINV004 Unit Title Control stock

Trainer/Assessor Name:
Student Name:

Student ID:

Time Allocation Refer to Training Plan

Due date: Refer to you student program guide (training plan). Please
insert the due date as confirmed by your assessor below:

Due Date: ……………/……………. /…………….

STUDENT INSTRUCTIONS FOR PROJECT
• Complete the readiness for assessment workbook before commencing this assessment
• You will be required to complete all parts within this task
• This assessment may consist of a number of tasks based on a simulated or real
environment
• ensure all tasks are in line with your organisation relevant policies and procedures
• You may ask your assessor questions to clarify requirements of the tasks if required.
However, your assessor will not be able to show you how to complete the task
• You must receive a satisfactory result for each part of this assessment to be successful
in this task
• You must not separate this document. Attachments must be as per the assessment
submission instructions
• Ensure you complete the task record sheet at the end of this assessment
• Return your assessment by the date set by your assessor and your training plan
• Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in
regards to cheating
• Reasonable adjustment: If you require any adjustments to accommodate a need in
order to complete this assessment, please talk to your assessor. Arrangements will be
put in place to ensure a fair and flexible approach is undertaken for this assessment.
Please note that the range or nature of the adjustment will ensure that the outcomes of
the unit are not compromised.
• Feedback: Your assessor will provide feedback to you after the completion of the
assessment.
• The trainer assessor will explain the appeals process if applicable or alternatively refer to
your student handbook for further details
• Re-assessment: If you do not achieve the required standard, you will be given 2 more
opportunities to be re-assessed by our Assessor. Please note after 3 attempts a cost will
be incurred

Declaration: I confirm that I have read and understood the instructions, my responsibilities and
requirements for this assessment

Student signature: ……………………………………………………………. Date:

………………………………………..

ASSESSMENT TASK 2 PROJECT BRIEF

Objective of the task The purpose of this task is to demonstrate your knowledge on how to
process stock orders, maintain stock levels, minimise stock losses, manage
stocktakes and maintain all documents that relate to the administration of
any type of stock.

Resources Learner Guide

PowerPoint Slides/Handouts
Computer
Internet
How to Guide Template

You will be required to You must complete a ‘How to Guide’ on how to control stock
complete

Time allocation Refer to Training Plan

Your task You are required to refer to the ‘How to Guide’ (Appendix 1).

Demonstrate your knowledge by conducting research to outline the points

provided and complete a “How to Guide” Appendix 1.

Complete section 1 – 7

Section 1: Principles of stock control

1.1 What is stock rotation, and why should it happen?
1.2 Define stock replenishment
1.3 How does the storage of products affect its life span?
1.4 What are the 4 stages of product life cycle and what does it help
business with?
1.5 Define the purposes of having inventory (at least 4 reasons)
1.6 How would you determine the minimum stock level for an item?
Provide 4 examples
1.7 Outline 5 tips for identifying and addressing slow-moving inventory.
1.8 Scenario: A large order of both fresh and dried herbs has just arrived.
This includes purple sage, dried tarragon, fresh bay leaves, 5 bags of
ground coriander, turmeric and cumin. There is also a large bottle of fresh
green peppercorns in brine, but this has toppled and cracked.
A second delivery arrives at the same time with cleaning chemicals, and a
25-litre drum of dishwashing powder. What would you do?

Section 2: Stock control systems

2.1 Describe the following Stock Control Systems

• bin card system

• imprest system
• integrated point-of-sale system
• ledger system

Section 3: Stock control procedures and template documents and

reports
3.1 Describe a stock control procedure for each of the following actions
• Ordering
• Determining Levels
• Loss
• Stock performance
• Monitoring quality
• Receipt of stock
• Reorder Cycles
• Rotation
• Security
• Stocktakes
 • Valuation
• Wastage
3.2 What is a stock take? How often should they occur?
3.3 Why are stock-takes necessary?

Section 4: Storage requirements for different kinds of stock

4.1 Describe how you should store the following types of stock

Section 5: Use of stock control equipment and software where

appropriate
5.1 What are 5 Benefits of using technology to improve stock control?
5.2 Identify 3 methods of controlling and managing stock
5.3 Define a Computerised Inventory Control System
5.4 Identify 6 features of computerised stock control systems
5.5 Describe the 4 types of inventory control systems
5.6 What is the function of a barcode scanner?
5.7 Describe the features of a barcode scanner
5.8 Describe the 7 types of storage systems outlined below
5.9 How do you secure stock?
5.10 Describe 2 methods of conducting an inventory review
5.11 Why are stock control procedures necessary?
5.12 Identify at least tips for effective stock control and inventory
management

Section 6: Organisation specific requirements

6.1 What is considered inventory for a restaurant?
6.2 Is food inventory an asset for a restaurant establishment?
6.3 Outline the importance of choosing the right food storage system for
specific goods
6.4 Describe the best way to avoid spoilage of stock. Provide an example
of how to manage this process
6.5 How should meat be stored?
6.6 List 5 types of food storage containers
6.7 What causes stocktake discrepancies? List 9.
6.8 List the 3 documents that must be checked upon delivery of stock
6.9 Orders and deliveries have to be recorded and checked. Filling in the
wrong form or filling in a form incorrectly can cost the business time and
money, so it is important to know what each form is for and what you
should do with them.
There are 3 main types of forms you might have to deal with:
Order form (purchase order)
Delivery docket
Invoice
Complete the table provided
6.10 Outline 3 ways an order can be placed
6.11 You must request an order from Artikas Bakery 340 Side Road,
Parkland 8333 Tel: 08 987 4589
The order is required to be delivered on the 4th January and you required
the following stock:
• 10 loaves White bread, sliced, fresh home baked
 • 10 loaves Wholemeal bread, sliced, fresh home baked
• 2 dozen Croissants, plain, fresh home baked
• 2 dozen Mixed pastries, fruit, fresh home baked
• 5 dozen Rolls, mixed – white, wholemeal, multigrain, fresh home baked
• 2 10pack boxes of Jam tarts, fresh home baked
Complete the order form provided
6.12 What are the steps in the stock handling process?
6.13 What Should you do once you have decided to do business with a
supplier. Provide an explanation
6.14 Identify 10 issues that supplier agreements should cover
6.15 What is a purchase order?
6.16 Describe the information contained on an invoice
6.17 Explain the meaning of stock reorder cycles
6.18 What information is provided in a stock level report?
6.19 What is stock performance?
6.20 What causes stock loss? Provide 5 examples
6.21 Where does inventory go on profit and loss statement?
6.22 Identify at least 5 ways to reduce and control stock loss and damage

Section 7: Considerations in the protection of stock

7.1 Identify 6 things to consider for the protection of stock in your
restaurant establishment
7.2 How can you avoid cross contamination in food? Provide 4 examples
7.3 What is a humidity control?

Appendices include 1 How to Guide

Evidence summary/. How to Guide (Appendix 1) Section 1 – 7 – Located in this assessment

Submission instructions

HOW TO CONTROL
APPENDIX 1 – How to Guide

STOCK
Name:
Section 1: Principles of stock control
1.1 What is stock rotation, and why should it happen?

1.2 Define stock replenishment

1.3 How does the storage of products affect its life span?

1.4 What are the 4 stages of product life cycle and what does it help business with?

1.5 Define the purposes of having inventory (at least 4 reasons)

1.6 How would you determine the minimum stock level for an item? Provide 4 examples

1.7 Outline 5 tips for identifying and addressing slow-moving inventory.

1.8 Scenario: A large order of both fresh and dried herbs has just arrived. This includes purple sage,
dried tarragon, fresh bay leaves, 5 bags of ground coriander, turmeric and cumin. There is also a large
bottle of fresh green peppercorns in brine, but this has toppled and cracked.

A second delivery arrives at the same time with cleaning chemicals, and a 25-litre drum of dishwashing
powder.

What would you do?

Section 2: Stock control systems

2.1 Describe the following Stock Control Systems

Bin card system

Imprest system
Integrated point-of-
sale system
Ledger system
Section 3: Stock control procedures and template documents and
reports
3.1 Describe a stock control procedure for each of the following actions
Ordering
Determining Levels
Loss
Stock performance
Monitoring quality
Receipt of stock
Reorder Cycles
Rotation
Security
Stocktakes
Valuation
Wastage
3.2 What is a stock take? How often should they occur?

3.3 Why are stock-takes necessary?

Section 4: Storage requirements for different kinds of stock

4.1 Describe how you should store the following types of stock
Alcohol
Cleaning agents and
chemicals
Non-perishable food
items
Linen
Merchandise

Section 5: Use of stock control equipment and software where

appropriate
5.1 What are 5 Benefits of using technology to improve stock control?

5.2 Identify 3 methods of controlling and managing stock

Computerised stock control systems; their functions and features

Stock control systems - keeping track using computer software
Computerised stock control systems run on similar principles to manual ones, but are more flexible and
information is easier to retrieve. You can quickly get a stock valuation or find out how well a particular
item of stock is moving.

A computerised system is a good option for businesses dealing with many different types of stock.

5.3 Define a Computerised Inventory Control System

5.4 Identify 6 features of computerised stock control systems

5.5 Describe the 4 types of inventory control systems

Perpetual Inventory
System

Periodic Inventory
System

Barcode Inventory
Systems

Radio Frequency
Identification (RFID)
Inventory Systems

Electronic equipment used for stock control; their functions and features
5.6 What is the function of a barcode scanner?

5.7 Describe the features of a barcode scanner

Storage and their suitability for different kinds of stock

Inventory consists of products awaiting purchase. How your business stores it depends on space, costs,
spoilage concerns, needs for better efficiency and whether you want to unload your most recent
acquisitions or longer-held stock. In particular, when you move inventory; whether first-in, first-out or
last-in, first-out -- affects how you value inventory and, thus, your enterprise's profits and taxes.

5.8 Describe the 7 types of storage systems outlined below

Block Stacking
Racks
Shelves and Bins
Central Storage
Point-of-Use Storage
Dry Storage
Cold Storage
Stock security systems
5.9 How do you secure stock?

Methods to monitor and maintain stock levels

5.10 Describe 2 methods of conducting an inventory review
5.11 Why are stock control procedures necessary?

5.12 Identify at least tips for effective stock control and inventory management

Section 6: Organisation specific requirements

6.1 What is considered inventory for a restaurant?

6.2 Is food inventory an asset for a restaurant establishment?

6.3 Outline the importance of choosing the right food storage system for specific goods

6.4 Describe the best way to avoid spoilage of stock. Provide an example of how to manage this process

6.5 How should meat be stored?

6.6 List 5 types of food storage containers

6.7 What causes stocktake discrepancies? List 9.

6.8 List the 3 documents that must be checked upon delivery of stock

6.9 Orders and deliveries have to be recorded and checked. Filling in the wrong form or filling in a form incorre
the business time and money, so it is important to know what each form is for and what you should do with th

There are 3 main types of forms you might have to deal with:
Order form (purchase order)
Delivery docket
Invoice

Complete the table below:

Form What is on it? What do you do with it?
Order form (purchase order)
Delivery docket
Invoice
6.10 Outline 3 ways an order can be placed

6.11 You must request an order from Artikas Bakery 340 Side Road, Parkland 8333 Tel: 08 987 4589
The order is required to be delivered on the 4th January and you required the following stock:
• 10 loaves White bread, sliced, fresh home baked
• 10 loaves Wholemeal bread, sliced, fresh home baked
• 2 dozen Croissants, plain, fresh home baked
• 2 dozen Mixed pastries, fruit, fresh home baked
• 5 dozen Rolls, mixed – white, wholemeal, multigrain, fresh home baked
• 2 10pack boxes of Jam tarts, fresh home baked
Complete the order form below:

To:
Address:
Telephone:
Order to be delivered:

Quantity Unit Description

Delivery Instructions:

Authorised by: Date:

6.12 What are the steps in the stock handling process?

6.13 What Should you do once you have decided to do business with a supplier. Provide an explanation

Suppliers often have their own written agreements but, if they don't, we recommend establishing them yourse
agreements document all the specific details, such as what you want, what you'll get, how much you'll pay and
6.14 Identify 10 issues that supplier agreements should cover

6.15 What is a purchase order?

6.16 Describe the information contained on an invoice

6.17 Explain the meaning of stock reorder cycles

6.18 What information is provided in a stock level report?

6.19 What is stock performance?

6.20 What causes stock loss? Provide 5 examples

6.21 Where does inventory go on profit and loss statement?

6.22 Identify at least 5 ways to reduce and control stock loss and damage

Section 7: Considerations in the protection of stock

7.1 Identify 6 things to consider for the protection of stock in your restaurant establishment

7.2 How can you avoid cross contamination in food? Provide 4 examples

7.3 What is a humidity control?

ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR
THIS TASK
Assessor to complete
ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if
the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to
satisfactory performance of this task. The criteria below are directly linked to the performance measures
required throughout the task and therefore there are no model answers required as the criterion below
is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory
outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be
treated as NS and the reassessment process should be applied.
IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this
outcome was provided. Record your reasons in the section labelled “NS outcomes”
Task requirements - In your professional opinion has the student demonstrated the required skills when
performing the routine task above related to this unit of competency. Is the student able to?
Item Knowledge Evidence – Task requirements S NS
In your professional opinion has the student performed the required
knowledge when explaining routine tasks related to this unit of
competency? Is the student able to:
1 principles of stock control:
rotation and replenishment
product life cycle and maximising the use of all stock
checking for slow moving items
segregation of non-food items from food items that have potential to cross-contaminate

2 stock control systems:

bin card system
imprest system
integrated point-of-sale system
ledger system

3 stock control procedures, template documents and reports for:

ordering
levels
loss
performance
monitoring of quality
receipt
reorder cycles
rotation
security
stocktakes
valuation
wastage

4 storage requirements for different kinds of stock

5 use of stock control equipment and software where appropriate

 6 specific industry sector:
types of computer stock control systems used, their functions and features
electronic equipment used for stock control; their functions and features
stock security systems
types of storage and their suitability for different kinds of stock
methods to monitor and maintain stock levels

7 specific organisation:
relevant stock and product life and storage requirements for specific goods
departmental or individual stock ordering responsibilities
full content of stock control and security procedures
sources of information on negotiated cost of supply, contractual arrangements and preferred
supplier arrangements
full content of stock ordering procedures and documents
stock reorder cycles
stock level reports
stock performance reports
stock loss reports
full content of stocktake procedures, documents and reports
reasons for stock loss and damage and methods to control these

8 considerations in the protection of stock:

avoiding cross contamination
correctly applying humidity and temperature controls
correct ventilation
securing stock
storing stock in correct location and conditions to avoid damage
treating pest and vermin infestations.

NS Outcomes
Item Record in detail the reason for the NS outcome applied
RECORD OF ASSESSMENT TASK 2
To be completed by the trainer/assessor
Learner details Assessor details
Name Name

Unit SITXINV004 Unit Title Control stock Date

Code
Record of assessment results (please tick appropriate box)

Assessment activity Satisfactory Date More evidence

Task 2 – Project –
How to Guide
(Appendix 1)
Section 1 – 7 –
Located in this
assessment

Outcome - The Satisfactory Not

learner has Satisfactory
completed all the
assessments
requirements for
this unit of
competency and
has been deemed
Context Detail (Assessor to record)

Attempts
Attempt 1 ……../………/…….. Attempt 2 ……../………/ Attempt 3 ……../………/
……..
Appeals – refer to the complaints and appeals policy and procedure
If you receive a Not Satisfactory assessment result you have the right to appeal. You have three assessment a
After the third attempt arrangements for payment will be made for reassessment purposes. Refer to your stud
book for more details on the complaints and appeals process.

Assessor Feedback to learner: The assessor must write full feedback to the learner that is constructive and
generic

Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and the tasks i
applied to
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so please ex

Assessor Name Assessor Date

Signature
Student declaration - I hereby certify that this assessment is my own work, based on my personal study an
research. I have acknowledged all material and resources used in the presentation of this assessment whether
books, articles, reports, internet searched or any other document or personal communication. I also certify tha
assessment has not previously been submitted for assessment in any other subject or any other time in the sa
and that I have not copied in part or whole or otherwise plagiarised the work of other learning and/or other pe
confirm that I understand that I must complete this assessment on my own. I confirm that I will not cheat or p
or copy from another student during the completion of this assessment.
Student name Student signature Date