Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
New unit. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements and to assess the quality of goods before purchasing.
It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by the units:
- SITXINV401 Control stock
- SITXINV601 Establish stock purchasing and control systems.
Application of the Unit
This unit applies to the tourism, travel, hospitality and event industry sectors and covers the purchase of any type of goods including food and beverage supplies. Purchasing goods may involve: placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.
The unit can apply to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Not applicable.
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Determine purchasing requirements. |
1.1 Access and interpret information and discuss the end product requirements with relevant personnel to ascertain goods to be purchased. 1.2 Check and assess quality and suitability of stock on hand before proceeding with new purchases. 1.3 Maximise use of suitable stock on hand to avoid wastage. 1.4 Use forecasting methods to calculate required quantity of goods. 1.5 Ascertain price limitations for the purchase of goods using job costings . 1.6 Develop purchase lists and prioritise purchasing requirements according to organisational deadlines. |
2. Source suppliers and discuss requirements. |
2.1 Source and review potential suppliers and comply with organisational procedures for the supply of goods. 2.2 Inform supplier of requirements and specifications . 2.3 Confirm availability of supply to meet the production requirements. 2.4 Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy. 2.5 Refer complex supply issues to a higher level staff member for action. |
3. Assess quality of goods and make purchase. |
3.1 Assess supplier capacity to meet price, quality and delivery expectations. 3.2 Complete an assessment of the quality of the goods. 3.3 Select supplier and purchase goods based on price, availability and quality and within scope of individual responsibility and organisational policy. 3.4 Keep accurate purchase records. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Information may include: |
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Relevant personnel may include: |
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Goods may include: |
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Quality and suitability of stock on hand may involve: |
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Forecasting methods may include: |
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Job costings may be specified in: |
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Suppliers may include: |
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Organisational procedures for the supply of goods may involve: |
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Specifications may include: |
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Assessment may involve: |
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Quality of the goods may involve: |
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Purchase goods may involve: |
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Unit Sector(s)
Cross-Sector
Competency Field
Inventory