- SITXINV001A - Receive and store stock
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITXINV001A Mapping and Delivery Guide
Receive and store stock
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SITXINV001A - Receive and store stock |
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Description | This unit describes the performance outcomes, skills and knowledge required to receive and store stock. It requires the ability to check and take delivery of stock, other than food, and to appropriately store, rotate and maintain the quality of stock items.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.This unit has commonality with SITHCCC003B Receive and store kitchen supplies, which deals specifically with the receipt and storage of food items and related food safety issues. The control and ordering of stock levels is covered in SITXINV002A Control and order stock. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit describes a fundamental administrative function for the tourism and hospitality industries and applies to the full range of industry sectors and environments. Stock control systems might be manual, but increasingly stock control is computerised. This unit covers any type of stock, other than food items.The receipt and storage of stock is undertaken by frontline operational personnel who work under close supervision and guidance from others. They would be required to apply little discretion and judgement because they operate using predefined organisational procedures. They would report any stock-related discrepancies for the action of a higher level staff member. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Nil | ||
Competency Field | Inventory |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Take delivery of stock. |
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Element: Store stock. |
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Element: Rotate and maintain stock. |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
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 Training Package. | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of the following is essential: efficient and safe receipt, storage, rotation and maintenance of stock items application of the OHS and security procedures related to receipt, handling and storage of goods completion of stock receipt and storage activities within typical workplace time constraints. |
Context of and specific resources for assessment | Assessment must ensure: receipt, storage, rotation and maintenance of stock items within an operationally realistic tourism or hospitality stock control environment use of current technology, equipment, stock documentation and real stock items access to stock control procedures and OHS procedures that relate to the receipt, transportation and storage of stock. |
Methods of assessment | A range of assessment methods should be used to assess the practical skills and knowledge required to receive and store stock. The following examples are appropriate for this unit: direct observation of the candidate receiving and storing stock written and oral questioning or interview to test knowledge of stock, OHS and security procedures review of workplace reports and records related to stock control prepared by the candidate review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate. |
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITXOHS002A Follow workplace hygiene procedures SITXADM001A Perform office procedures SITXOHS001B Follow health, safety and security procedures. | |
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. |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
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: safe manual handling techniques ability to conduct stock activities in a logical and time-efficient work flow literacy skills to check incoming stock against order and delivery documentation, to read use-by dates, stock labels, and to read and interpret organisation procedures writing skills to record incoming stock and to use stock control systems to record stock-related issues communication skills to make accurate verbal or written reports of stock discrepancies numeracy skills to count incoming, stored and rotated stock items. |
The following knowledge must be assessed as part of this unit: basic knowledge of relevant stock, including product life and storage requirements different types of storage and their suitability for different kinds of stock principles of stock control, including: rotation correct storage procedures for specific goods segregation of non-food items from food items in any storage area that have potential to cross-contaminate checking for slow moving items types of stock control documentation and systems that may be applied in the tourism and hospitality industries stock security systems and procedures OHS procedures and safe work practices that relate to the receipt, transportation and storage of stock safe and correct use of equipment, such as forklifts. |
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 in the performance criteria is detailed below. | |
Stock may include: | beverages for bar, mini bar, restaurant and shop equipment, such as maintenance and cleaning equipment and office equipment linen, such as sheets and towels stationery, such as guest stationery and office supplies brochures and promotional material vouchers and tickets souvenirs and other retail products. |
Stock control systems may be: | manual computerised. |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
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Check incoming stock against orders and delivery documentation according to organisation procedures. | |||
Identify and record variations and report them to the appropriate person. | |||
Inspect items for damage, quality, use-by dates, breakages or discrepancies, and record findings according to organisation procedures. | |||
Manage excess stock according to organisation procedures. | |||
Transport stock to appropriate storage area promptly and safely. | |||
Store stock in the appropriate location according to organisation OHS and security procedures. | |||
Record stock levels accurately according to organisation procedures and using appropriate technology. | |||
Label stock according to organisation procedures. | |||
Rotate stock according to organisation procedures. | |||
Use safe manual handling techniques when moving and storing stock to avoid any injury. | |||
Check on the quality of stock at regular intervals and report findings to appropriate personnel. | |||
Place excess stock into storage or dispose of stock according to organisation procedures. | |||
Maintain stock area according to organisation and government requirements, and identify and report any problems promptly to appropriate personnel. | |||
Use stock controlsystems correctly and according to organisation speed and accuracy requirements. |
Forms
Assessment Cover Sheet
SITXINV001A - Receive and store stock
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Assessment Record Sheet
SITXINV001A - Receive and store stock
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: