10 SITXINV001 Assessment Task 1 Knowledge Questionnaire

Document Title: Task 1 Knowledge questionnaire
Document Subtitle: SITXINV001- Receive and Store Stock

Ankit
Student ID = AMC00002V2
ASSESSMENT COVER SHEET
I confirm that this is my own work and has not been plagiarised from any sources or completed by any
other person than the individual stated below. I understand that there are penalties if this assessment
is submitted after the stated due date, unless I have otherwise received approval for an extension to
the due date. I have kept a copy of my work. I understand this assessment will not be returned to me. I
accept that if my assessment is kept on campus it will only be kept for 2 weeks and in this time I can
request to view my marked assessment.
Student Name ANKIT STUDENT ID - AMC00002V2

Student Email
Term
Assessment Task
Name of document: Assessment Task 1 Version 1 Page 2 of 17

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Contents
COMPETENCY DEMONSTRATION.................................................................................................4
STUDENT DETAILS............................................................................................................................5
STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE...........................................6
ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE............................................................7
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK....14
RECORD OF ASSESSMENT TASK 1Knowledge Questionnaire.....................................................16
Learner details..................................................................................................................................16
Assessor details................................................................................................................................16
Record of assessment results (please tick appropriate box).............................................................16
Appeals – refer to the complaints and appeals policy and procedure..............................................16
Assessor Feedback to learner:..........................................................................................................17
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and
the tasks it was applied to.................................................................................................................17
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so
please explain:..................................................................................................................................17

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COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
Unit of competency: Unit Code SITXINV001 Unit Title Receive and Store Stock
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of
stock and appropriately store, rotate and maintain the quality of stock items.
It does not include specialist stock control processes for perishable foodstuffs which are covered by
SITXINV002 Maintain the quality of perishable items.
The unit is relevant to organisations where stock control is an integral and essential part of business
operations, and where there are control issues to be considered. The unit is not appropriate for situations
where stock management is very simple, such as controlling stationery supplies in a small office.
It applies to operational personnel who work with very little independence and under close supervision.
They apply little discretion and judgement and follow predefined organisational procedures to report any
stock-related discrepancies to a higher-level staff member for action.
The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.
To demonstrate your competency in this unit you will need to provide evidence of your ability to:
 Take delivery of stock
 Store stock
 Rotate and maintain stock
Prerequisite units: Nil

https://training.gov.au/Training/Details/SITXINV001

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STUDENT DETAILS
Please complete this declaration with the student
Unit of competency: Unit Code SITXINV001 Unit Title Receive and Store Stock
Trainer/Assessor Name:
Student Name:
Student ID:
Time Allocation Refer to Training Plan
Due date: Refer to you student program guide (training plan). Please
insert the due date as confirmed by your assessor below:
Due Date: ……………/……………. /…………….

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STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE
 Complete the readiness for assessment workbook before commencing this assessment
 This is an open book written assessment
 You are required to complete all questions
 Written questions may be a combination of multiple choice, short answer or true or false
questions
 Please print / write legibly
 Make sure you answer all questions
 Black or blue pen is required to complete this assessment. If you type your answers you must
initial each question
 You must not separate this document
 Ensure you complete the task record sheet at the end of this assessment
 Return your assessment by the date set by your assessor and your training plan
 Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in
regards to cheating
 Reasonable adjustment: If you require any adjustments to accommodate a need in order to
complete this assessment, please talk to your assessor. Arrangements will be put in place to
ensure a fair and flexible approach is undertaken for this assessment. Please note that the range
or nature of the adjustment will ensure that the outcomes of the unit are not compromised
 Feedback: Your assessor will provide feedback to you after the completion of the assessment.
The trainer assessor will explain the appeals process if applicable or alternatively refer to your
student handbook for further details
 Re-assessment: If you do not achieve the required standard, you will be given 2 more
opportunities to be re-assessed by our Assessor. Please note after 3 attempts a cost will be
incurred
Declaration: I confirm that I have read and understood the instructions, my responsibilities and
requirements for this assessment
Student signature: …………………………………………………… Date:

…………………………………………

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ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE
Q Questions S NS
1 Briefly explain the purpose of a delivery docket and list 3 items you ☐ ☐
would find on it
A delivery note is a document that is included with a shipment of goods sent out to a customer. It lists the
description and amount of goods enclosed in the shipment. The delivery note does not usually list the
price of the goods being delivered, that information will be on the invoice which follows shortly after.
2 When a discrepancy occurs in an order that has been ☐ ☐

received,outline the steps to follow to correct the order.
Resolving inventory discrepancies
1. Check for computation errors.
2. Re-count stock.
3. Check for mixed products.
4. Check for similar stock on other locations.
5. Ensure ideal units of measurements.
6. Verify outstanding orders.
7. Verify that the SKU or product identification numbers are correct.
3 Name 3 people/departments in the organisation that you would ☐ ☐

report stock issues and any discrepancies to
Inventory
Warehouse
purchase
4 Outline 5 guidelines to follow when storing stock ☐ ☐
A receiving record details the exact time and date of delivery, the invoice number and remarks
signed by the person who has accepted the goods.
1. Check quantity in delivery.
2. Check condition on delivery.
3. Check quantity and quality after delivery.
4. Store the stock securely.
5. Deal with damaged or missing stock after delivery.
5 List 3 safe manual handling techniques in lifting, moving and ☐ ☐

storing stock in order to avoid injuries
 Look at ways to reduce lifting heavy items.

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 Move your feet rather than twist your back.
 Keep the load in front and close to your body.
6 Briefly explain how bin cards and computerised stock records are ☐ ☐
used to label and record stocks
Stock control, otherwise known as inventory control, is used to show how much ... Keeping stocks of
unfinished goods can be a useful way to protect production if ... For example, the two-bin system works
by having two containers of stock items. Computerised stock control systems run on similar principles
to manual ones
7 Where should labels for stock items be positioned? ☐ ☐
The location labels should contain the full name of the location and, if possible, have arrows that point to
the location. If you have more than one “room,” consider using zone names or room names. Zone/room
names should be abbreviated (usually to a single letter) and contained in the full location names.
8 Describe the meaning of excess stock and provide an example of ☐ ☐
how it can be eliminated?
Excess inventory refers to that inventory, which is at the end of its product life cycle. It either hasn't
been sold or it's been kept for a long period of time. And it's not expected to be sold in the near
future. Excess stock is often referred to as dead stock and it must be written off the company's books.
9 How can you manage excess stock? Provide 3 examples ☐ ☐
1. Return for a refund or credit.

2. Divert the inventory to new products.
3. Trade with industry partners.
10 Why is rotation of goods essential in a restaurant establishment? ☐ ☐

If food is taken out of storage or put on display, it should be used in rotation. This ensures that food is
used within date and prevents unnecessary and costly waste (of food that has passed its expiry
date). Stock rotation applies to all food types but is particularly important for high-risk food.
11 What does the rotation principle FIFO stand for and what does this ☐ ☐
prevent?
FIFO stands for First-In First-Out. It is a stock rotation system used for food storage. You put items
with the soonest best before or use-by dates at the front and place items with the furthest dates at the back.
12 When checking the quality and suitability of every item unpacked, ☐ ☐

what should you ensure? Provide 4 examples
Check for signs of breakage or faults, and ensure all items are as described on the purchase order. If any

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damaged items are found in the delivery, record the extent of the damage on the consignment note and
immediately notify the supplier with details of the issue to discuss the next steps
13 Briefly describe what a Stock Control System is, how you would use ☐ ☐
it and list 3 advantages of following it
The purpose of stock control is to reduce the costs of holding stock, while ensuring you can meet
customer demand and making sure that there's enough material for production. Businesses should always
have a 'safe' amount of stock so that they're able to react and cover any unforeseen issues.
14 Identify and describe the 6 elements that the stock delivered should ☐ ☐
be checked against the delivery documentation for.
 The name and contact details of the seller.
 Name and contact details of the customer.
 Date of issue.
 Date of delivery of the goods.
 A description of the goods contained in the order.
15 Identify the 7 steps to dealing with variations in deliveries ☐ ☐
1. Create a global standard process as a foundation for all variations. With a centralized governance
team that consists of global process owners, you can use global processes as benchmarks against which
the variations can be measured.
2. Establish local variations where necessary. Local process variations can be created by process
variant experts, who must ensure their differences are highlighted against the standard processes.
3. Ensure all process variations are visible. All variations on every process need to be carefully
reviewed and compared to standard processes.
4. Make sure teams have easy access to the relevant variations. Leverage a platform that automatically
routes teams to those process variations that apply to their business unit, location or other characteristic.
Alternatively, provide a list from which they can select the relevant variations.
5. Notify owners of process variations or changes to the standard processes. They can review the
changes and either incorporate them into their specific variations or reverse them and keep their variations
unchanged.
6. Implement global reporting. Global process owners can review and consequently reject or approve
variations.
7. Gather and analyze cost and time data. With this information, you can compare the effectiveness of
process variations against standard processes, and determine their efficiency.

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16 Part of stock control is the recording of details about incoming ☐ ☐
stock. This process is there to enable an easy method of seeing what
stock has arrived in the latest delivery, and whether there was
anything noteworthy about it.
Identify 6 key details that will need to be recorded.
1. Fine-tune your forecasting.

2. Use the FIFO approach (first in, first out).
3. Identify low-turn stock.
4. Audit your stock.
5. Use cloud-based inventory management software.
6. Track your stock levels at all times.
7. Reduce equipment repair times.
17 Why does stock need to be moved promptly? Provide 6 examples ☐ ☐

Supplies should be distributed to the appropriate person in the business, or packed away in the usual
space to be accessed when required. For goods received in as stock, these items will need to be allocated
a space in the warehouse for storage until ready to be picked for an order.
18 What are 4 basic options for moving stock? ☐ ☐
1. How to Conduct a Household Inventory and Packing List.

2. Take Copies of All Important Documents.
3. Make a Record of Your Belongings.
4. Use an Existing List of Household Stuff.
19 Identify 3 storage areas for food items ☐ ☐
There are three types of food storage options: dry storage refers to the storing of items which don't
require a climate controlled environment; refrigerated storage is defined as foods that require storage at a
cool temperature, but not a freezing temperature; and frozen food storage, which are foods that are
required
20 How do you dispose of contaminated food? ☐ ☐
When disposing of spoiled food or products possibly contaminated with botulism, place the food,

swollen metal cans or suspect glass jar in a heavy opaque or black garbage bag. Close and place the bag in
a regular trash container or bury it in a nearby landfill.
21 How should you dispose of oil and liquid waste, such as cooking oil? ☐ ☐

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1. Let the oil or grease cool and solidify.
2. Once cool and solid, scrape the grease into a container that can be thrown away.
3. When your container is full, place it in a plastic bag to prevent leakage and then throw it in
the garbage.
22 Identify 5 ways in which you can keep the storage are clean and tidy ☐ ☐
at all times.
1. Start by Making the Bed.

2. Do One Load of Laundry Per Day.
3. Be Happy with “Clean Enough”.
4. Prioritize.
5. Get the Whole Family Involved.
23 Outline at least 5 identified problems that must be reported in ☐ ☐

relation to stock handling and storage areas.
1. Fine-tune your forecasting.

2. Use the FIFO approach (first in, first out).
3. Identify low-turn stock.
4. Audit your stock.
5. Use cloud-based inventory management software.

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ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK
Assessor to complete
ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if
the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to
satisfactory performance of this task. The criteria below are directly linked to the performance measures
required throughout the task and therefore there are no model answers required as the criterion below is
underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory
outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be
treated as NS and the reassessment process should be applied.
IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this
outcome was provided. Record your reasons in the section labelled “NS outcomes”
Task requirements - In your professional opinion has the student demonstrated the required skills when
performing the routine task above related to this unit of competency. Is the student able to?
Item Performance Criteria- Task requirements S NS
In your professional opinion has the student applied the required
knowledge when explaining routine tasks related to this unit of
competency?
Is the student able demonstrate the below knowledge application of
routine tasks as follows:
1 Check incoming stock against orders and delivery documentation. ☐ ☐
2 Identify, record and report discrepancies. ☐ ☐
3 Inspect items for damage, quality and use-by dates and record findings ☐ ☐
according to organisational procedures
4 Record details of incoming stock according to organisational ☐ ☐
procedures.
5 Promptly transport stock to, and store in, appropriate storage area. ☐ ☐
6 Use safe manual handling techniques to avoid injury when moving and ☐ ☐
storing stock.
7 Label stock according to organisational procedures. ☐ ☐
8 Report on excess stock according to organisational procedures. ☐ ☐
9 Rotate stock for maximum use and minimum wastage. ☐ ☐
10 Regularly check the quality of stock and report findings. ☐ ☐
11 Safely dispose of all excess or spoilt stock and waste, especially ☐ ☐
hazardous substances, to minimise negative environmental impacts.
12 Maintain cleanliness of stock handling and storage areas, and identify ☐ ☐
and report problems.
13 Use stock control systems and equipment according to organisational ☐ ☐
speed and accuracy requirements.

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NS Outcomes
Item Record in detail the reason for the NS outcome applied

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RECORD OF ASSESSMENT TASK 1Knowledge Questionnaire
To be completed by the trainer/assessor
Learner details Assessor details
Nam Name
e
Unit SITXINV001 Unit Title Receive and Store Stock Date
Code
Record of assessment results (please tick appropriate box)
Assessment activity Satisfactory Date More Date
evidence
Task 1– Knowledge Questionnaire Q1- ☐ ☐
23
Outcome - The learner has completed Satisfactory ☐ Not ☐

all the assessments requirements for this Satisfactory
unit of competency and has been
deemed
Context Detail (Assessor to record)
Attempts
Attempt ……../………/ Attemp ……../………/ Attempt ……../………/
1 …….. t2 …….. 3 ……..
Appeals – refer to the complaints and appeals policy and procedure
If you receive a Not Satisfactory assessment result you have the right to appeal. You have three
assessment attempts. After the third attempt arrangements for payment will be made for
reassessment purposes. Refer to your student handbook for more details on the complaints and
appeals process.

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Assessor Feedback to learner:
The assessor must write full feedback to the learner that is constructive and not generic
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and
the tasks it was applied to
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so
please explain:
Assessor Assessor Date

Name Signature
Student declaration - I hereby certify that this assessment is my own work, based on my personal
study and/or research. I have acknowledged all material and resources used in the presentation of
this assessment whether they are books, articles, reports, internet searched or any other document
or personal communication. I also certify that the assessment has not previously been submitted
for assessment in any other subject or any other time in the same subject and that I have not copied
in part or whole or otherwise plagiarised the work of other learning and/or other persons. I confirm
that I understand that I must complete this assessment on my own. I confirm that I will not cheat or
plagiarise, or copy from another student during the completion of this assessment.
Student Student Date
name signature

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Document Title: Task 1 Knowledge questionnaire

Document Subtitle: SITXINV001- Receive and Store Stock

Student Name ANKIT STUDENT ID - AMC00002V2

Name of document: Assessment Task 1 Version 1 Page 2 of 17

Name of document: Assessment Task 1 Version 1 Page 3 of 17

Name of document: Assessment Task 1 Version 1 Page 4 of 17

Prerequisite units: Nil

Name of document: Assessment Task 1 Version 1 Page 5 of 17

Time Allocation Refer to Training Plan

Due Date: ……………/……………. /…………….

Name of document: Assessment Task 1 Version 1 Page 6 of 17

Student signature: …………………………………………………… Date:

Name of document: Assessment Task 1 Version 1 Page 7 of 17

2 When a discrepancy occurs in an order that has been ☐ ☐

3 Name 3 people/departments in the organisation that you would ☐ ☐

4 Outline 5 guidelines to follow when storing stock ☐ ☐

5 List 3 safe manual handling techniques in lifting, moving and ☐ ☐

Name of document: Assessment Task 1 Version 1 Page 8 of 17

7 Where should labels for stock items be positioned? ☐ ☐

9 How can you manage excess stock? Provide 3 examples ☐ ☐

1. Return for a refund or credit.

10 Why is rotation of goods essential in a restaurant establishment? ☐ ☐

12 When checking the quality and suitability of every item unpacked, ☐ ☐

Name of document: Assessment Task 1 Version 1 Page 9 of 17

15 Identify the 7 steps to dealing with variations in deliveries ☐ ☐

Name of document: Assessment Task 1 Version 1 Page 10 of 17

Identify 6 key details that will need to be recorded.

1. Fine-tune your forecasting.

17 Why does stock need to be moved promptly? Provide 6 examples ☐ ☐

18 What are 4 basic options for moving stock? ☐ ☐

1. How to Conduct a Household Inventory and Packing List.

19 Identify 3 storage areas for food items ☐ ☐

When disposing of spoiled food or products possibly contaminated with botulism, place the food,

Name of document: Assessment Task 1 Version 1 Page 11 of 17

1. Start by Making the Bed.

23 Outline at least 5 identified problems that must be reported in ☐ ☐

1. Fine-tune your forecasting.

Name of document: Assessment Task 1 Version 1 Page 12 of 17

Name of document: Assessment Task 1 Version 1 Page 13 of 17

Name of document: Assessment Task 1 Version 1 Page 14 of 17

Outcome - The learner has completed Satisfactory ☐ Not ☐

Name of document: Assessment Task 1 Version 1 Page 15 of 17

Assessor Assessor Date

Name of document: Assessment Task 1 Version 1 Page 16 of 17

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