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...

1 answer below »
Just need to know about the price for this assignment.


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
Answered Same DayNov 29, 2021SITXINV003Training.Gov.Au

Answer To: Document Assessment Tasks and Instructions Date Unit of Competency and Code SITXINV003 Purchase...

Asif answered on Dec 03 2021
137 Votes
Running Head: Purchase goods
Purchase goods
2
Purchase goods
Question 1: Area of operation
Event management is chosen as the operational area in the current project.
Operation / department: Event management
Job role: Senior manager of the event management team
Question 2: Overview of operation
The operational area of event management operation involves the implementation of project management in the development and creation of different large and small level corporate or personal events. Events include conventions, concerts, formal parties, weddings, ceremonies, conferences, festivals and so on. The event
manager is responsible for the organizing and planning of social, business and promotional events. The prime responsibility of the event manager is to engage the target audience properly and communicate the intended message of the program effectively to the audience. Apart from this, innovation and flexible methodologies must be adopted by the manager in order to identify and maintain the basic requirement of the event. Managers must focus on the safety regulations as well as licensable activities of the event (Sawik, 2019).
The command hierarchy of the event management operation is stated below.
1. Event manager
2. Event coordinator
3. The planner of the event
4. Client service manager of the event
5. Individual event team leader
6. Safety coordinator of the event
7. Event assistant
8. Coordinator of emergency services
9. Show coordinators
10. Executives for general services
11. Contractors and vendors
12. Government regional
Wholesalers, distributors and dealers play crucial roles in the event management industry as they are the suppliers of basic as well as key materials of the industry which are decorative and food items. Apart from this, government regional is highly significant as the event manager is required to seek approval for each event from this department. Moreover, the manager must pay adequate attention to event safety regulations and emergency services in order to ensure the safety of the event.
Question 3: Identification of goods
6 different types of products that are essential for the operation of an event management company are stated below. These goods are required to be purchased in the near future.
· Event supplies
· Non-alcoholic and alcoholic beverages
· Housekeeping supplies
· Linen
· uniform
· Different fresh vegetables and other food products
Question 4: Identification of stock requirement
This segment will identify the requirements of an event related to a marriage ceremony. Planning of the event management has identified different decorative items such as lights, flowers, linen and other decorative goods which are required to arrange. Apart from that, catering items, tables, chairs, organic and other cleaning chemicals, the dress of the staff, car arrangements for guests as well as bridegroom are required to be arranged. The marriage ceremony requires musical arrangements for the guests (Bugert&Lasch, 2018). The event manager is required to arrange appropriate musical programs as per the requirements of the clients. Electricity and other technical requirements must be met as per the need. Different raw materials of food items are also required to be purchased as various types of dishes are required to be served in the event. Floor carpets, covers of chairs and tables are required to purchase for the purpose of decoration.
Question 5: Email for stock specification
To
The manager of the procurement team
In order to manage the event related to the marriage ceremony, below mentioned items are required to be procured.
    Item
    Quantity
    Table
    200
    Chair
    800
    Lights
    1500
    Car
    25
    Musicians
    5
    Chair cover
    800
    Table cover
    200
    Carpet
    5
    Food plates
    1300
    Catering sets
    10
Apart from this, one marriage hall must be rented according to the client's requirement and the number of guests. You are requested to check the availability of the above-mentioned item for the upcoming event.
From,
Event coordinator.
Question 6: Stock forecasting method
Qualitative and quantitative forecasting methods can be utilized by the event management company to forecast the stock requirements. Qualitative methods can be utilized when the company is not having any historical data related to past events. Different types of qualitative methods are Delphi method, incorporation of the expertise of in-house workforce and market research. Market research requires a huge amount of time, resources as well as energy. Information related to forecasting can be collected from effective communication with potential customers. This information is required for the medium term and short-term forecasts. In-depth insight of the staff members can also be utilized by the event management c company to forecast the basic stock requirements (Kwak et al., 2018). Delphi methods can be utilized to forecast the long-term stock requirements of the organizations.
Quantitative forecasting required the utilization of data regarding the past performance of the organization. Casual methods and time series analysis are two significant quantitative forecasting methods that can be implemented by the company.
However, qualitative forecasting methods are most appropriate for the current scenario of the event management operation.
Question 7: Stock sheet
For event management of a marriage ceremony, items related to decoration, cleaning and catering must be arranged in a timely manner. These items, stock on hand and the requirements are listed below.
    Category of item
    Item
    Stock on hand
    Order required
    Decoration
    Carpet
    3
    10
    Cleaning
    Organic chemicals
    15 bottles
    20 bottles
    Catering
    Plates
    300
    200
The above-mentioned essential products of the event must be available on a ready basis. Apart from this, beverage items and food items must be purchased on a regular basis.
Question 8: Maximum prices for stock
3 products that are not mentioned in the regular budgeting due to price limitation constraints are uniform or costume of the catering staff, alcoholic and non-alcoholic beverages and continental food items. Uniforms or costumes of the catering...
SOLUTION.PDF

Answer To This Question Is Available To Download

Related Questions & Answers

More Questions »

Submit New Assignment

Copy and Paste Your Assignment Here