Unit of competency Outline
Date retreived
22/07/2026 9:55 PM AWST
22/07/2026 9:55 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Manage and purchase stock
Manage and purchase stock
Unit of competency
National Code
SITXINV003A
SITXINV003A
State Code
S6544
S6544
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/12/2010
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
03/12/2010
Nominal Hours
70
Description
This unit describes the performance outcomes, skills and knowledge required to establish and implement stock control and stock purchasing systems.
Notes
Elements and Performance Criteria
1 Establish and implement an order and supply process.
- 1.1 Develop an order and supply process for stock and communicate to relevant people.
- 1.2 Establish economic order quantities based on internal information and supplier advice.
- 1.3 Determine required stock levels according to peak seasons, special events and supplier's lead time.
- 1.4 Develop process to include monitoring of quality during supply and delivery processes in line with any organisation and regulatory requirements, including food safety regulations.
2 Establish and implement stock control systems.
- 2.1 Develop stock control systems and communicate to all appropriate staff in a timely manner.
- 2.2 Apply special control systems to items showing high wastage or loss.
- 2.3 Use data correctly to calculate standard methods and measures and communicate to appropriate staff.
- 2.4 Monitor workplace systems and make adjustments according to feedback and operational experience.
- 2.5 Initiate training of staff to minimise stock wastage.
3 Develop optimum supply arrangements.
- 3.1 Evaluate quality of supply, based on feedback from colleagues and customers.
- 3.2 Source and review potential suppliers in line with organisation requirements.
- 3.3 Develop appropriate and accurate purchase specifications.
- 3.4 Assess suppliers against specifications considering all relevant factors.
- 3.5 Assess terms of purchase and negotiate with suppliers to achieve optimum supply arrangements.
- 3.6 Adjust sources of supply in line with assessments and make accurate records of agreements.
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:
food and beverages
linen
housekeeping supplies
stationery
cleaning agents and chemicals
general stores
merchandise.
Data for establishing stock control systems may include:
yield tests
historical sales figures
stocktake figures.
Stock control systems may include:
integrated point-of-sale systems
imprest
ledgers
bin cards
stocktaking systems
stock valuation systems
stock reporting systems.
Special control systems for items of high wastage may include:
systems for receiving, storing and issuing
requisitioning
controlling issue quantities
issuing to authorised persons
procedures for stock transfer to other departments.
Standard methods and measures vary depending on product item, but may include:
portion size, such as weight, volume, count, scoop, measure, cup or slice
standard recipes.
Information to be included in purchase specifications may include:
product name
general description
detailed description
use for product
storage procedures
required labelling
special instructions or requirements.
Relevant factors to consider in assessing suppliers against specifications may include:
ability to meet all aspects of the specification
product availability
delivery service, including emergency delivery
minimum and maximum order quantities
competitive pricing
financial terms available
references from other customers
trading hours
after sales service.
Terms of purchase may include:
competitive or open market buying
contract buying
sealed bid buying
cost plus buying
one stop buying
cooperative buying
negotiated buying
volume buying and warehousing
centralised or decentralised purchasing.
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:
food and beverages
linen
housekeeping supplies
stationery
cleaning agents and chemicals
general stores
merchandise.
Data for establishing stock control systems may include:
yield tests
historical sales figures
stocktake figures.
Stock control systems may include:
integrated point-of-sale systems
imprest
ledgers
bin cards
stocktaking systems
stock valuation systems
stock reporting systems.
Special control systems for items of high wastage may include:
systems for receiving, storing and issuing
requisitioning
controlling issue quantities
issuing to authorised persons
procedures for stock transfer to other departments.
Standard methods and measures vary depending on product item, but may include:
portion size, such as weight, volume, count, scoop, measure, cup or slice
standard recipes.
Information to be included in purchase specifications may include:
product name
general description
detailed description
use for product
storage procedures
required labelling
special instructions or requirements.
Relevant factors to consider in assessing suppliers against specifications may include:
ability to meet all aspects of the specification
product availability
delivery service, including emergency delivery
minimum and maximum order quantities
competitive pricing
financial terms available
references from other customers
trading hours
after sales service.
Terms of purchase may include:
competitive or open market buying
contract buying
sealed bid buying
cost plus buying
one stop buying
cooperative buying
negotiated buying
volume buying and warehousing
centralised or decentralised purchasing.
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:
ability to develop purchasing and control systems to ensure continuity, quality and cost-effectiveness 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 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.
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.
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:
ability to develop purchasing and control systems to ensure continuity, quality and cost-effectiveness 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 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.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2019 | THHGLE17B | Manage and purchase stock | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF795 | SITXINV601 | Establish stock purchasing and control systems | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W732 | SIT50409 | Diploma of Holiday Parks and Resorts | Qualification |
| S620 | SIT50307 | Diploma of Hospitality | Qualification |