Unit of competency details

SITXINV001A - Receive and store stock (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by SITXINV201 - Receive and store stockRe-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Technology skills and knowledge added. 18/Jan/2013

Training packages that include this unit

CodeTitleSort Table listing Training packages that include this unit by the 'Title' columnRelease
SIT07 - Tourism, Hospitality and Events Training PackageTourism, Hospitality and Events Training Package 2.3-3.0 
SFI11 - Seafood Industry Training PackageSeafood Industry Training Package 1.0-2.0 
HLT07 - Health Training PackageHealth Training Package 4.0-5.1 

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the 'Title' columnRelease
SIT60307 - Advanced Diploma of HospitalityAdvanced Diploma of Hospitality 
SIT50409 - Diploma of Holiday Parks and ResortsDiploma of Holiday Parks and Resorts 
SIT50307 - Diploma of HospitalityDiploma of Hospitality 
SIT40809 - Certificate IV in Holiday Parks and ResortsCertificate IV in Holiday Parks and Resorts 
SIT40707 - Certificate IV in Hospitality (Patisserie)Certificate IV in Hospitality (Patisserie) 
SIT40607 - Certificate IV in Hospitality (Catering Operations)Certificate IV in Hospitality (Catering Operations) 
SIT40307 - Certificate IV in HospitalityCertificate IV in Hospitality 
SIT31209 - Certificate III in Holiday Parks and ResortsCertificate III in Holiday Parks and Resorts 
SIT31107 - Certificate III in Hospitality (Patisserie)Certificate III in Hospitality (Patisserie) 
SIT31007 - Certificate III in Hospitality (Catering Operations)Certificate III in Hospitality (Catering Operations) 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 089901 Purchasing, Warehousing And Distribution  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 089901 Purchasing, Warehousing And Distribution  25/Nov/2008 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

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.

Application of the Unit

Application of the unit 

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.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units 

Nil

Employability Skills Information

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.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

1

Take delivery of stock.

1.1

Check incoming stock  against orders and delivery documentation according to organisation procedures.

1.2

Identify and record variations and report them to the appropriate person.

1.3

Inspect items for damage, quality, use-by dates, breakages or discrepancies, and record findings according to organisation procedures.

1.4

Manage excess stock according to organisation procedures.

2

Store stock.

2.1

Transport stock to appropriate storage area promptly and safely.

2.2

Store stock in the appropriate location according to organisation OHS and security procedures.

2.3

Record stock levels accurately according to organisation procedures and using appropriate technology.

2.4

Label stock according to organisation procedures.

3

Rotate and maintain stock.

3.1

Rotate stock according to organisation procedures.

3.2

Use safe manual handling techniques when moving and storing stock to avoid any injury.

3.3

Check on the quality of stock at regular intervals and report findings to appropriate personnel.

3.4

Place excess stock into storage or dispose of stock according to organisation procedures.

3.5

Maintain stock area according to organisation and government requirements, and identify and report any problems promptly to appropriate personnel.

3.6

Use stock control systems  correctly and according to organisation speed and accuracy requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE 

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.

Evidence Guide

EVIDENCE GUIDE 

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.

Range Statement

RANGE STATEMENT 

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.

Unit Sector(s)

Sector 

Cross-Sector

Competency field

Competency field 

Inventory

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