SITXINV004

CONTROL STOCK
Report:
ASSESSMENT TASK 3: PROJECT

STOCK CONTROL: CLUB AAPOLY

You have been recruited as a new assistant to the purchasing officer at club AAPoly. As a part of
your new role you are required to perform calculation to check the accuracy of the stock records
and the costs, analyse stock records and identify any discrepancies and report to your supervisor.

Complete the requirements of part A, Part B and Part C.

PART A: STOCKTAKE

Calculate and submit the excel spread sheet file for Stocktake in soft copy and print and submit a
hard copy, write you name date unit code and unit title on the print out.

You are provided with the following figures about the stock on hand for certain 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.

PART B: STOCKTAKE – DISCREPANCIES

Calculate and submit the excel spread sheet file for Stocktake Discrepancies in soft copy and
submit a hard copy via the LMS.

Also submit your summary report on the discrepancies and how to control these.

In this task you are provided with four (4) stocktake reports for different types of stock items.

You need to need to refer to the following stocktake report files, which are as follows:

PART C: 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 you name date unit code and unit title on the print out.

You are required to enter the stock data and perform calculations to check the available stock on
hand so that you can calculate the total cost that you would need to spend on the reordering of
these stock items. Then write a summary report on the stock items that are fast moving and slow
moving items to indicate the usage.

Refer to the following table to complete this task. You are required to enter the following figures in
the excel spread sheet that you are provided (file name – SITXINV401, PART C.xlsx)
 CONTROL STOCK
Report:
Morelli Patrick 201861750
PART A: STOCKTAKE

Weigh / Stock on Minimum Maximum Order

Items Specification t kg/l/unit Price hand Level Level required
Dry Goods
1.00 $
Salt Rock 0 kg 0.80 2 3 6 3
0.37 Packe $
Pasta Fettuccine 5 t 1.10 3 10 24 20
Tomato 0.37 $
es Canned 5 Can 0.78 16 24 48 20
0.50 $
Soy Sauce 0 L 2.80 20 2 6 0
Dairy
0.60 $
Cream Thickened 0 L 1.52 20 10 40 10
1.00 $
Milk Full cream 0 L 1.18 4 6 20 10
0.50 $
Butter Salted 0 kg 1.82 6 10 40 10
0.50 $
Butter Unsalted 0 kg 2.23 10 6 12 0
1.00 $
Cheese Cheddar 0 kg 8.55 8 1 4 0
Seafood
Whole - 1.00 $
Trout 300g 0 each 3.20 16 15 30 10
Cooked 1.00 $
Prawns Medium 0 kg 18.50 12 3 8 0
Pacific 1.00 Doze $
Oysters shucked 0 n 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 0
Pork Cutlet - 250g 1.000 each $ 2.60 25 20 40 0
Kangaroo Rump - denuded 1.000 kg $ 14.00 16 10 30 10
Fruit & Vegetables
Lettuce Butter 1.000 each $ 1.60 36 6 24 0
Tomatoes Roma 1.000 kg $ 2.80 4 4 12 6
Potatoes Desiree 1.000 kg $ 1.25 40 20 50 0
Apples Granny Smith 1.000 kg $ 1.89 5 4 10 5
Mangoes Fresh 1.000 each $ 1.80 16 20 60 20

PART B: STOCKTAKE - re ORDERING

Items Specification Weight /kg/l/unit Price Stock on hand Minimum Level

Dry Goods

Salt Rock 1.000 kg $ 0.80 2 3

Pasta Fettuccine 0.375 Packet $ 1.10 3 10

Tomatoes Canned 0.375 Can $ 0.78 16 24

Soy Sauce 0.500 L $ 2.80 20 2

Dairy

Cream Thickened 0.600 L $ 1.52 20 10

Milk Full cream 1.000 L $ 1.18 4 6

Butter Salted 0.500 kg $ 1.82 6 10

Butter Unsalted 0.500 kg $ 2.23 10 6

Cheese Cheddar 1.000 kg $ 8.55 8 1

Seafood

Trout Whole - 300g 1.000 each $ 3.20 16 15

 Prawns Cooked Medium 1.000 kg $ 18.50 12 3

Oysters Pacific shucked 1.000 Dozen $ 6.80 4 24

Poultry & Meat

1.00 $
Lamb Rack - 6 rib 0 each 4.80 15 20 40 15
1.00 $
Beef Tenderloin 0 kg 18.00 20 10 25 0
1.00 $
Pork Cutlet - 250g 0 each 2.60 25 20 40 0
Rump - 1.00 $
Kangaroo denuded 0 kg 14.00 16 10 30 10
Fruit & Vegetables
1.00 $
Lettuce Butter 0 each 1.60 36 6 24 0
1.00 $
Tomatoes Roma 0 kg 2.80 4 4 12 6
1.00 $
Potatoes Desiree 0 kg 1.25 40 20 50 0
1.00 $
Apples Granny Smith 0 kg 1.89 2 4 10 5
1.00 $
Mangoes Fresh 0 each 1.80 16 20 60 20

PART C: DISCREPANCIES

After complete a physical count of all your stock, I have discovered some discrepancies:
20 oysters less: 11.30$ lost
3 kg apples less: 5.70$ lost
Tot lost 17.00$
The whole reason why stocktake is important is that it reveals discrepancies between inventory
records and the number of stock you actually have on hand.
With the help of the checklist of stock taking we suppose some manipulating or miscalculation.
Discover these issues helps you move the business in a more profitable direction, containing the
food cost.
After completing a physical count, we need to find the cause of stocktake discrepancies.
The most common reasons of discrepancies in stocktake numbers are:
• Stock loss due to damaged food
• Stock is in the incorrect location in fridge/freezer/dry store
• Human error during stocktake process
• Stock loss due to theft
• Stock is labelled with incorrect identification
• Stock mistaken for similar product
• Inbound stock not recorded accurately
• Incorrect unit of measurement was counted

If numbers aren’t matching up is re-count the stock in question. It could be something as simple as
a mistake during the original counting process.
Check if the stock exists in another location, if a large number of items appear to be missing,
double check that they aren’t in another part of your storeroom, or maybe a different storeroom
altogether. There’s even the chance that you’ve purchased the stock but it has not yet arrived from
your supplier.
All people participating in the count should be trained on the procedure.
Ensure the product has not been mistaken for a similar product, a common error in stocktake
when counting staff may not realise that a variation in size or colour is technically a different
product with different identification.
Confirm that there is no missing paperwork, sales which have been unaccounted for can often
throw off your count.
Investigate whether employees or customers have been stealing stock, if it’s necessary consider
implementing tighter security measures in store, such as CCTV cameras or security tags on
products.

It’s important to update your inventory records to reflect the results of your physical count, whether
you’ve uncovered the reason for the discrepancy or not. This will allow you to view the correct
levels of stock going forward, which you can then use to alter your profit margins and financial
forecasts.

ASSESSOR PRE-ASSESSMENT CHECKLIST

This checklist is to be completed prior to commencing the assessment.

Please discuss this with the learner and circle yes or no for each question.

Is the learner ready for assessment? ☐Yes ☐ No

Have you explained the assessment process and tasks? ☐ Yes ☐No
Does the learner understand which evidence is to be collected and ☐ Yes ☐No
how?
Have the learner’s rights and the appeal system been fully explained? ☐ Yes ☐No
Have you discussed any special needs or reasonable adjustments to be ☐ Yes ☐No
considered during the assessment?
Does the learner have access to all required resources? ☐ Yes ☐No
 ASSESSMENT TASK 3: PROJECT

PURPOSE OF THE ASSESSMENT TASK

Assessment Tool Project

To demonstrate satisfactory completion of this Assessment Task Satisfactory Not Satisfactory
the learner must (S) (NS)

Part A: Stocktake ☐ ☐

Part B: Stocktake – discrepancies ☐ ☐

Part C: Stock re- ordering

☐ ☐

Overall Assessment Task Performance Satisfactory Not Satisfactory

(S) (NS)

Assessment Task 3: Project ☐ ☐

Resources required for this Assessment

Skills must be demonstrated in an operational tourism, travel, hospitality or events environment

where stock levels are monitored and maintained. This can be:

▪ an industry workplace
▪ a simulated industry environment

Trainers must ensure access to the following resources:

▪ computers, printers and stock control software systems

▪ electronic equipment used for stock control
▪ diverse and comprehensive range of tourism, travel, hospitality or event industry stock
items that are monitored and maintained
▪ current commercial stock control procedures and documentation for the ordering,
monitoring and maintenance of stock

Instructions for Trainer and Assessors

This assessment task has to be conducted as per the Assessment Conditions:

In class ☐ In an Industry Workplace ☐ In a Simulated Industry Environment

Instructions for the assessments

▪ Attendance must be recorded in the Attendance Spreadsheet

▪ The assessment is to be completed according to the Assessment task instructions and
AAPoly’s Exam Rules
▪ This is an individual, closed book (or 2 pages A4 typed notes or no notes allowed).
▪ The Assessment must be completed in Blue or Black Pen
▪ Trainer and Assessor are to complete the Pre-Assessment Checklist before commencing the
 Assessment process
Assessment Task Duration
Four (4) weeks
Learner Evidence Submission Requirements
The completed and signed Assessment Tool