Document Assessment Tasks and Instructions Date Unit of Competency and Code SITXINV003 Purchase goods Student Name Student Number Trainer/Assessor Assessment for this Unit Please Tick Details...

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Document Assessment Tasks and Instructions Date Unit of Competency and Code SITXINV003 Purchase goods Student Name Student Number Trainer/Assessor Assessment for this Unit Please Tick Details Assessment 1 Assignment Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature:Date://20 ( Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups RTO No. 41428 CRICOS Provider Code 03477E email: [email protected] 171 Sydney Road,Coburg-3058 VACTS VER 1.4 April 2020 ) Assessment Guidelines What will be assessed The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: Performance Evidence · determine and confirm purchasing requirements for at least six of the goods listed in the knowledge evidence · make purchase arrangements for the goods to meet different: · end product requirements · customer specifications: · numbers · special requests · assess supplier capacity to meet price, quality and delivery expectations for each of the above goods · complete above purchasing activities following organisational requirements for stock ordering, including procedures and documentation. Knowledge Evidence · 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 · sources of information to determine purchase requirements: · 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 · goods that need to be purchased by a business: Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups RTO No. 41428 CRICOS Provider Code 03477E email: [email protected] 171 Sydney Road,Coburg-3058 VACTS VER 1.4 April 2020 · alcoholic or non-alcoholic beverages · 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 or vegetables · meat, poultry or seafood · fuel: · aircraft · coaches · hire cars · vessels · general stores · housekeeping supplies · linen · merchandise · uniforms · considerations in determining quality and suitability of stock on hand: · 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 · organisational procedures for the supply of goods: · completing purchase orders · gaining authority to purchase · limitations on which suppliers can be used · who is authorised to negotiate and purchase · assessment of supplier capacity to meet price, quality and delivery expectations: · comparing price with previous supply costs · visual assessment · taste test for food · visual assessment · taste test for food · checking on others’ satisfaction with the supplier · determinants of the quality of goods: · ability to meet: · customer specifications · organisational quality specifications ( Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups RTO No. 41428 CRICOS Provider Code 03477E email: [email protected] 171 Sydney Road,Coburg-3058 VACTS VER 1.4 April 2020 ) · portion requirements · currency of best by or use by dates · freshness · size · weight. Instructions for assessment including WHS requirements You are required to determine and confirm purchasing requirements for 6 different goods categories listed in Question 3 of this project. You are required to address and answer all questions included in this project. You will be provided with feedback on your project following the submission of your work. Assessment 1 Project Your tasks: 1. Choose an area of operations relevant to your job role which may include: Food operations Food and Beverage Housekeeping Reception Tourism outlet Travel services Event management Operation/Department: Job role: 2. Provide a brief overview of the operational area, the hierarchy of command and the basic procedures in place for sourcing new supplies and suppliers. If you are not working in industry, explain how this applies in your training environment/department. 3. Identify and list 6 different types of goods relevant for your area of operations which need to be purchased in the near future. The products must be selected from the following categories: · alcoholic or non-alcoholic beverages · 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 or vegetables · meat, poultry or seafood · fuel: · aircraft · coaches · hire cars · vessels · general stores · housekeeping supplies · linen · merchandise · uniforms 4. List the specific requirements which require the purchase of these goods based on e.g. an upcoming function, banquet sheet, special customer requirements, an event, low stock, reservations or as applicable including the order of urgency for ordering these supplies. Provide details for how you have identified these requirements including consideration of any existing stock you have in storage. Critical thinking question: How to identify the stock requirements for a restaurant? 5. Contact the relevant department heads/ supervisor or persons relevant for these product needs and clarify concise specifications and quantities required. Detail with whom you have communicated and what was determined. Write an email asking for stock specification. 6. Which forecasting methods form the basis for calculating the quantities required? How is the choice of forecasting method established? Critical thinking question: What are stock forecasting methods for a restaurant? 7. Identify the stock on hand, list the quantities available and indicate whether these need to be considered in your purchasing order. Stock Sheet Stock sheet To calculate the oder required = stock on hand – maximum level = order required Items Specificat ion Wei ght /kg/ l/ unit Price Stock on hand Minimu m Level Maximu m Level Order requir ed Total Dry Goods SOH Salt Rock 1.0 00 kg $ 0.80 2 3 6 2.4 Pasta Fettuccin e 0.3 75 Pack et $ 1.10 3 10 24 22 Dairy Cream Thickene d 0.6 00 L $ 1.52 20 10 40 15.2 Milk Full cream 1.0 00 L $ 1.18 4 6 20 11.8 Poultry & Meat Lamb Rack - 6 rib 1.0 00 each $ 4.80 15 20 40 72 Beef Tenderlo in 1.0 00 kg $ 18.0 0 20 10 25 0 Vegetable s Lettuce Butter 1.0 00 each $ 1.60 36 6 24 0 Tomatoes Roma 1.0 00 kg $ 2.80 4 4 12 16.8 Potatoes Desiree 1.0 00 kg $ 1.25 40 20 50 0 8. Determine the price limitations for 3 products you have listed on your purchase list using job costings from your organisation. How does this affect the maximum price you can pay for the purchase of the product? Why? Are there any processes for this in your workplace or in the RTO? What are these? Critical thinking questions: Determine what is the maximum price for a stock item after calculating the menu price and the selling price. 9. Write the purchasing list based on your requirements and the stock on hand. 10. List the suppliers who are used by your establishment to source these products from. 11. Identify the organisational purchasing procedures which form the basis for purchasing goods and sourcing suppliers in your establishment and provide the details for these. Critical thinking question: What procedure does the organisation follow to identity suppliers? 12. Source 2 suppliers (other than those you currently use) in your area or region and obtain information for prices and service provisions for the 6 products you have identified for purchasing in Question 3. (info may be entered in table) – You are required to list your sources of information 13. Using the table below enter the details for product specifications and prices from your existing supplier and those from your 2 new sources. Price Conditions e.g. delivery time frames Availability Account Requirements Payment terms Item/Product Qty In Stock Purchase Qty Specification Comparable size/Qty/Quality Exist. X Z Existing Supplier Supplier X Supplier Z 14. Analyse and compare the prices and conditions and provide an overview of your findings (given that you would have to make a decision based on the best deal and conditions for supply). For example: a) What are the price differences based on quantities from different suppliers. b) What are the payment terms and condition for purchasing. For e.g. cash. c) What is availability of