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11 Mar
2020

SITXINV004 Control stock | Good Grade Guarantee!

Assessment Booklet
SITXINV004 Control stock
SIT40516 Certificate IV in Commercial Cookery
Ransford College Pty Ltd T/A AAAR Institute of Business & Technology
230 Church Street
Parramatta NSW 2150
Australia
T: 1300 198 775
T: (02) 9689 2173
www.ransford.edu.au
support@ransford.edu.au
ABN 86 606 260 404
ACN 606 260 404
CRICOS 03614A
RTO Number 45178
Your Workplace Health and Safety (WHS) at Ransford CollegeIt is your duty to inform staff at Ransford College if you see, hear or come across any incident, situation or hazard that might require immediate attention In case of an emergency evacuation, you are required to follow the instructions provided by your trainer. While exiting the building, keep calm and walk alongside the hand rails.

Why are assessment tasks important?
To complete your qualification, you are required to apply the ideas you have been learning from this unit of competence.
The assessment activities are an important part of your training program as they provide an opportunity to apply what you have been learning and they give both you and your trainer feedback on your progress.
How will you be assessed?
You will be required to complete a variety of written and practical exercises. Instructions for how to complete the assessments are provided within each assessment task in this booklet.
What is required for successful completion?
Please read this section carefully before commencing the assessment tasks. You must carefully complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for improvement and asked to redo your assessment.
At the successful completion of the assessment tasks, you will have demonstrated your competence against all of the requirements of the unit.
Submission of assessments
Your trainer will advise you when to commence the assessments in this booklet.
You are required to complete the written assessments on a separate document. You have access to computers which are equipped with 2010 Microsoft suite of products. You will also have access to the internet at the College to assist with research and resources. Assessment responses should be typed; however, handwritten submissions will be accepted if they are clear and legible.
On the document please include:
Your name
The date
The Assessment Number and Task Number.
For example:
John Smith
10 August 2015
Assessment 1 – Question 1 (Record your answer).
Please note that some assessments require additional documentation, such as a form or a procedure, which must be included with your submission.
Make sure you check your material before submission. You must keep a copy of all work submitted.
Access and equity
A student’s access to the assessment process should not be affected by restrictions placed on the location or context of assessment beyond the requirements specified in the training package. Reasonable adjustments can be made to ensure equity in assessment for people with disabilities, including language and literacy. Adjustments include any changes to the assessment process or context that meet the individual needs of the person with a disability, but do not change competency outcomes. If you believe you have a disability that may affect the completion of these assessment tasks please speak to your trainer.
Assessment outcomes
Your assessment submission will be assessed and you will be given feedback. Each assessment task will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will be given an outcome of Competent or Not Competent for the unit of competence.
What can you do if you don’t agree with the assessment result?
If you do not think the assessment process is valid, disagree with the assessment outcome, or believe that you have been treated unfairly, you can appeal.
The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a re-assessment. It is possible to have your assessment submission assessed by a different assessor.
If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the appeals process are contained in your Student Handbook.
Declaration of Authenticity
You are required to sign a Declaration of Authenticity for every written assessment submission. The Declaration is a signed statement from you stating that the assessment submission is your own work.

Student Name

Student ID

Term

I declare that all work completed in this assessment is my own
Student Signature

Date

Trainer/Assessor Name

Your task: Provide a detailed response to each of the following questions.
Question 1: List 6 examples of forms that are used in a manual control system.
1.2.3.4.5.6.
Question 2: Why is it important to constantly monitor your control system?

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Question 3: List 6 examples of “stock items’ in the TH&E industry.
1.2.3.4.5.6.
Question 4: What does collusion refer to?

Question 5: Why is it important that both the person responsible for placing orders and the ordering process must be very clear to staff?

Question 6: What is the name of the stock control method which is most commonly used in the TH&E industry and involves recording data continuously on both the amount of stock on hand and the cost price of items in the storeroom.

Question 7: Why is it necessary to identify and report on slow moving stock items?

Question 8: List 4 methods you can use to identify slow moving stock items.
1.2.3.4.
Question 9: What is the consequence of placing stock orders too early?

Question 10: Give 2 examples of factors which affect the maintenance of stock levels.
1.2.
Question 11: There are 6 stages to the receiving process. There are 4 listed below, name the other 2. Deliveries should be checked against the purchase order to determine if the order is correct and complete. The invoice or delivery note should be signed to accept financial liability. Received goods should be moved into appropriate storage areas. Receipt documentation should be completed.
5.6.
Question 12: What are the recommended storage conditions for the following stock items?
Frozen items Meat Seafood Fruit and Veg Dairy products Chemicals Paper

Question 13: Give 4 examples of things that can cause stock losses.
1.2.3.4.
Question 14: Give 4 examples of ways to verify stock losses.
1.2.3.4.
Question 15: Give 4 examples of ways to prevent stock losses.
1.2.3.4.
Question 16: List 3 items a contract with a supplier may include:

1.2.3.

Question 17: What steps should you take if you encounter a routine supply problem?

Question 18: List 3 procedures you can use for issuing stock?
1.2.3.
Question 19: List 4 procedures of a manual stocktake:
1.2.3.4.
Question 20: List 4 procedures of a computerised stocktake:
1.2.3.4.
Question 21: Who usually performs the stocktake?

Question 22: List 5 pieces of information you might find on a stocktake report.
1.2.3.4.5.
Question 23: If the cost of goods sold for Canadian Club Whiskey is $240,000 per year, and the average stock held is $10,000, what should be the re-order point for placing an order? (without considering the delivery time for this calculation)

Question 24: Give an example of a type of computerised stock control system.

Question 25: Explain the features and uses of the following stock control systems:
Bin card system

Imprest system

Integrated point-of-sale system

Ledger system

Question 26: There are several aspects which must be considered to maintain storage areas. What does this need to include for the following aspects?

Cleanliness

Lighting

Temperature

Vermin

Outcome
S
NYS
Is resubmission required
Yes
No
Trainer signature

Student signature

Trainer Comments

ASSESSMENT INSTRUCTIONS
Complete the following assessment tasks following the instructions provided for each task.
Task 1 – Stocktake – Calculate and submit the excel spread sheet file for Stocktake in soft copy and print and submit a hard copy, write your name, date, unit code and unit title on the print out.
Task 2 – Stocktake – Discrepancies – Calculate and submit the excel spread sheet file for Stocktake Discrepancies in soft copy and print and submit a hard copy, write your name, date, unit code and unit title on the print out. Also submit your summary report on the discrepancies and how to control these.
Task 3 – Stock Re-Ordering – Calculate and submit the excel spread sheet file for Stocktake Discrepancies in soft copy and print and submit a hard copy, write your name, date, unit code and unit title on the print out.
Task 1
Stock Control
You have been recruited as a new assistant to the purchasing officer at the Hotel Futura. As a part of your new role you are required to perform calculations to check the accuracy of the stock records and the costs, analyse stock records and identify any discrepancies and report to your supervisor.
For this task you are provided with the following file – SITXINV004 Assessment 2 Task 1 Stocktake spread sheet file that provides you with the data on the stock.
You are provided with the following figures (highlighted in red) for the stock on hand for items. You need to enter these figures into your stocktake sheet (refer and use the above excel spread sheet) to perform calculations so that you can establish the value of the individual stock items as well as provide a total value of all stock items on hand.
Items
Specification
Weight
/kg/l/unit
Price
Stock on hand
Dry Goods

SOH
Salt
Rock
1.000
kg
$ 0.80
2
Pasta
Fettuccine
0.375
Packet
$ 1.10
5
Tomatoes
Canned
0.375
Can
$ 0.78
10
Soy
Sauce
0.500
L
$ 2.80

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Dairy

Cream
Thickened
0.600
L
$ 1.52
2
Milk
Full cream
1.000
L
$ 1.18
5
Butter
Salted
0.500
kg
$ 1.82

Butter
Unsalted
0.500
kg
$ 2.23
1
Cheese
Cheddar
1.000
kg
$ 8.55
4

Seafood

Trout
Whole – 300g
1.000
each
$ 3.20
6
Prawns
Cooked Medium
1.000
kg
$ 18.50
2
Oysters
Pacific shucked
1.000
Dozen
$ 6.80
5

Poultry & Meat

Lamb
Rack – 6 rib
1.000
each
$ 4.80
2
Beef
Tenderloin
1.000
kg
$ 18.00
5
Pork
Cutlet – 250g
1.000
each
$ 2.60

Kangaroo
Rump – denuded
1.000
kg
$ 14.00
3

Fruit & Vegetables

Lettuce
Butter
1.000
each
$ 1.60
2
Tomatoes
Roma
1.000
kg
$ 2.80
4
Potatoes
Desiree
1.000
kg
$ 1.25
5
Apples
Granny Smith
1.000
kg
$ 1.89
2
Mangoes
Fresh
1.000
each
$ 1.80
3
Task 2
For this task you are provided with the spreadsheet file “SITXINV004 Assessment 2 Task 2”
The figures in these reports are different to the figures in the actual calculation spread sheet. Therefore your task is to identify and correct these discrepancies in the spread sheet.
You are required to check the data that has been entered in this spread sheet based on the latest stock report, because your supervisor has expressed concerns that there are discrepancies. These could be related to the price of the stock item or the quantity of the stock item. You need to identify the correct stock discrepancy and correct the figures so that all the figures tally with the final totals in each report.
You need to write a brief summary report to explain the potential reasons for these discrepancies and how impact on the total figures as well as the availability of these stock items in relation to maintaining and controlling stock.
Open the spreadsheet and identify all missing values in the opening stock column in each tab (Fridge, Freezer and Dry Store).
Complete the opening stock values based on any movements (Invoice = delivered, Out = used) or based on the closing stock values, i.e. if the closing value shows 5 and there were no movements, then enter 5 in the opening stock column where the value was missing. If there was a stock movement this needs to be calculated before entering the missing value in the opening stock column, i.e. if closing shows 6 and invoice shows 5, then the opening stock would have been 1. You will now notice that most entries you made have corrected the values in the discrepancy columns to 0
List 3 factors you would investigate where a value in the discrepancy column shows a negative.
Go to the tab “Fridge” and investigate the reasons for the discrepancies in Rows 8, 38, 83 and 89. Go to the tab “Dry Store” and investigate Row 65.
What are the likely problems that have resulted in these faults? Correct these faults according to your findings by adjusting the relevant values, if possible.
Go to the tab “Consolidated Total” and calculate how your adjustments from Question 5 above have affected the totals for each storage area and the total sum.
Key points to consider are:
Error in data entry (wrong numbers, decimals in wrong place, opening balance not entered, stock issued but it was actually invoice)
The following examples will assist you in your task.
Example 1
For example an error could relate to the fact that the original opening stock was not entered as highlighted [in yellow]. No stock was received (invoice) or issued (out), therefore you would enter the value of the closing stock in the opening stock column.
Item Description
Unit
Unit $
Supplier
Opening
Invoice
Out
Sub-Total
Closing
Closing $
Discrepancy
LEMON GRASS
100G
$ 6.00
 
 
 
 

1
$ 6.00
1
Example 2
An item shows in the opening balance 0.5 boxes and 0.5 boxes in the sub-total, but 1.5 boxes in the closing balance. This would require you to check whether there was an invoice. If not then you could check on the last stocktake and if that shows that the value there showed 0.5 boxes, then the value 1.5 likely is to be 0.5 boxes. As you have no prior documentation you would highlight this but make no changes.
Item Description
Unit
Unit $
Supplier
Opening
Invoice
Out
Sub-Total
Closing
Closing $
Discrepancy
BOCCONCINI
BOX
$ 35.00
PETERS
0.5
 
 
0.5
1.5
$ 52.50
1
Example 3
Any items which show a negative discrepancy need to be investigated whether a theft has occurred (consider chocolates, alcohol, prime cuts etc.), the opening balance was incorrect or an item was actually invoice rather than out or vice versa.
Item Description
Unit
Unit $
Supplier
Opening
Invoice
Out
Sub-Total
Closing
Closing $
Discrepancy
MINTS 9KG
BOX
$ 69.00
EWH
0.5
 
 
0.5
0.2
$ 13.80
-0.3
Task 3 – Stocktake – Stock Re-Ordering
For this task you are provided with the spreadsheet file “SITXINV004 Assessment 2 Task 3”
You are required to enter the stock data below in to the spreadsheet and calculate the stock on hand in order to calculate the total cost that you need to spend to re-order these stock items.
Items
Specification
Weight
/kg/l/unit
Price
Stock on hand
Minimum Level
Maximum Level
Order required
Dry Goods

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SOH

Salt
Rock
1.000
kg
$ 0.80
2
3
6
3
Pasta
Fettuccine
0.375
Packet
$ 1.10
3
10
24
20
Tomatoes
Canned
0.375
Can
$ 0.78
16
24
48
20
Soy
Sauce
0.500
L
$ 2.80
20
2
6

Dairy

Cream
Thickened
0.600
L
$ 1.52
20
10
40
10
Milk
Full cream
1.000
L
$ 1.18
4
6
20
10
Butter
Salted
0.500
kg
$ 1.82
6
10
40
10
Butter
Unsalted
0.500
kg
$ 2.23
10
6
12

Cheese
Cheddar
1.000
kg
$ 8.55
8
1
4

Seafood

Trout
Whole – 300g
1.000
each
$ 3.20
16
15
30
10
Prawns
Cooked Medium
1.000
kg
$ 18.50
12
3
8

Oysters
Pacific shucked
1.000
Dozen
$ 6.80
24
24
48
10
Poultry & Meat

Lamb
Rack – 6 rib
1.000
each
$ 4.80
15
20
40
15
Beef
Tenderloin
1.000
kg
$ 18.00
20
10
25

Pork
Cutlet – 250g
1.000
each
$ 2.60
25
20
40

Kangaroo
Rump – denuded
1.000
kg
$ 14.00
16
10
30
10
Fruit & Vegetables

Lettuce
Butter
1.000
each
$ 1.60
36
6
24

Tomatoes
Roma
1.000
kg
$ 2.80
4
4
12
6
Potatoes
Desiree
1.000
kg
$ 1.25
40
20
50

Apples
Granny Smith
1.000
kg
$ 1.89
5
4
10
5
Mangoes
Fresh
1.000
each
$ 1.80
16
20
60
20
Outcome
S
NYS
Is resubmission required
Yes
No
Trainer signature

Student signature

Trainer Comments

You are required to order, control and administer supply for at least 6 different types of stock items, relevant to your area of work or training situation, over a stock life cycle.
The stock life cycle has to be determined in conjunction with your trainer:
Period for stock control and stock life cycle: from _____________________to________________
Hospitality Sector: ________________________________________
Department: _____________________________________________
Stock to be monitored:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
During the period determined above you are required to:
Monitor the stock levels
Calculate stock ordering levels based on organisational requirements and provide documentation (attach)
Include one stock take after a sufficient stock turnover has occurred e.g. 1 month (attach)
Monitor the stock quality using the relevant documentation (attach)
Produce a weekly stock report (attach)
Identify slow moving items (attach)
Maintain the storage areas and produce a weekly report what this included (attach)
Attach all documentation and reports for the stock life cycle to this assessment.
Produce a final report reporting on the completed stock life cycle summarising any discrepancies and recommendations or future improvements (suitable to present to your colleagues)
The marking criteria below provide a guide for the tasks you are required to complete:
Marking Criteria
S
NYS
S
NYS
Comments
The stock levels for each stock item is investigated

Ordering requirements are identified

Staff is informed about ordering requirements and deadlines for each department

Ordering cycles are calculated based on delivery information

Deadlines are communicated with suppliers

The storage area is inspected for signs of vermin infestation as instructed

The storage conditions are monitored using relevant documentation

Areas are swept, cleaned and sanitised as required

Stock is rotated as required

Stock is ordered using the organisational procedures and documentation

Stock is received and checked using the relevant documentation

Incoming stock is reconciled against purchase orders

Stock discrepancies are communicated with suppliers

Shortages or discrepancies are reported to supervisors immediately

Stock is stored in the corrects storage areas

Stock is secured against theft

A stocktake relevant to the department where this assessment is undertaken is conducted

The stocktake is complete

The stocktake is finalised

Any discrepancies are identified

Discrepancies are investigated where relevant

The discrepancies are reflected in a stock report

Slow moving items are identified

The shelf life of slow moving items is checked

Items to be used soon are identified and reported

The ordering cycle/frequency is adjusted as required

The stock levels are maintained consistently

Any supply issues are documented and reported

Stock is distributed and allocated within organisational timeframes and procedures

Outcome
S
NYS
Is resubmission required
Yes
No
Trainer signature

Student signature

Trainer Comments

Student Name

Student ID

Date

Student Signature

Tasks
Satisfactory
Not yet satisfactory
Date
Assessment 1

Assessment 2

Assessment 3

Outcome
Competent
Not Competent
I have been provided with feedback on the evidence I have submitted. I have been informed of the assessment result and the reasons for the decision.
Student signature
The student has been provided with feedback and informed of the assessment result and the reasons for the decision.
Trainer/Assessor signature Date

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