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

communication skills to negotiate and liaise with stock suppliers

critical thinking skills to evaluate and determine optimum supply arrangements

planning and organisational skills to establish and monitor stock control systems and procedures

problemsolving skills to address stockrelated issues at a management level

literacy skills to interpret and develop a wide range of documents related to purchasing and stock control

numeracy skills to work with budgets and specific stock control issues such as wastage standard measures and stocktakes

The following knowledge must be assessed as part of this unit

economic order quantities and their workplace application including

applicability to different items

appropriate formulas

data required to compute the economic order quantity

information from suppliers needed to establish economic order quantities

supply sources for different types of product

information required to develop an accurate and complete purchase specification including appropriate terminology

supplier and market knowledge relevant to given industry context

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 TrainingPackage

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential

ability to develop purchasing and control systems to ensure continuity quality and costeffectiveness of supply

knowledge of typical purchasing and control systems used within the relevant tourism or hospitality context

development of a purchasing and control system to address a specific business operation need

Context of and specific resources for assessment

Assessment must ensure

interaction with suppliers

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

evaluation of activities that allow the candidate to undertake a stock management role within a commercial kitchen or a food and beverage outlet over a period of time

case studies to develop order and supply processes and stock control systems for different workplace situations

oral or written questions to assess knowledge of typical systems for purchasing and stock control

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

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

Stock may include:

Data for establishing stock control systems may include:

Stock control systems may include:

Special control systems for items of high wastage may include:

Standard methods and measures vary depending on product item, but may include:

Information to be included in purchase specifications may include:

Relevant factors to consider in assessing suppliers against specifications may include:

Terms of purchase may include: