Assessment 2 Manage Inventory

PREP 4
KII4023 Manage Inventory Assessment 2
KINGSFORD
KII4023 INTERNATIONAL
INSTITUTE
MANAGE
INVENTORY
ASSESSMENT 2
Kingsford International Institute |CRICOS: 03689D RTO: 45363 |KII4023| Jan 2021 v1.0 Page 1 of 40
Welcome to KII4023 Manage Inventory! This KII unit covers the following unit/s of competency.
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code KII4023 KII subject name Manage Inventory
Purchase goods
SITXINV003
Receive and store stock
SITXINV001
Unit of
Unit Title
Competency code: Control stock
SITXINV004
Maintain the quality of
SITXINV002
perishable items
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.
Prerequisite Units: SITXFSA001 Use hygienic practices for food safety
https://training.gov.au/Training/Details/SITXINV003
Assessment 2 instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions
relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any
questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment
task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of
competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
 Address each question including any sub-points
 Demonstrate that you have researched the topic thoroughly
 Cover the topic in a logical, structured manner
 Your assessment tasks are well presented, well referenced and word processed
 Your assessment tasks include your full legal name in the provided cover page.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the
assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own.
Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about
including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines
some of the activities for which a learner can be accused of plagiarism:
 Presenting any work by another individual as one's own unintentionally
 Handing in assessments markedly similar to or copied from another learner
 Presenting the work of another individual or group as their own work
 Handing in assessments without the adequate acknowledgement of sources used, including assessments taken
totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with
you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of
unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in
plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or
copying from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not
be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or
“Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given
another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required
to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine
competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain
this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance
with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party
including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to
provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary
consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such
information.
Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or
the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your
trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to
lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please
refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link :
https://www.kiionline.edu.au/course/view.php?id=59.
Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible.
This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge
and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities/questions in this Assessment and have them
deemed satisfactory by the assessor. Once you have demonstrated the required level of performance, you will be deemed
competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the
result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction
(orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your
LMS account (www.kiionline.edu.au )
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your
options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your
trainer/assessor.
ASSESSMENT COVERSHEET
Unit:
Course Name:
Assessment Tool:
Student must fill this section:
Student Name: Grazielle M. Ampongan

Student ID: 20210159
Privacy Release “I give my permission for my assessment material to be used in the auditing, assessment
Clause: validation & moderation Process”
“I declare that:
Authenticity  The material I have submitted is my own work;

Declaration:  I have kept a copy of all relevant notes and reference material that I used in the
production of my work;
 I have given references for all sources of information that are not my own,
including the words, ideas and images of others.”
Student signature:
Date: 09/06/23
g.ampongan
Assessment Completion Status
Assessor’s
Attempt Satisfactory Non-Satisfactory Date
Signature
Initial attempt □ □
2nd attempt/Re-assessment □ □
Feedback to student:
Information for Student:
 All work is to be entirely of the Student.

General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work
formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
 All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your assessments. Note
that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of
appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement
of the new term.
Re-assessment Process:
 An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
 Operations Manager will delegate another faculty member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in
charge and the Operations Manager OR if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to
be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option
with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment.
These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling
protocol.
 To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other supporting
documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student
Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email:
admin@kii.edu.au
 The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification of the
outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred
appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
 The decision of Operations Manager will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint /
grievance policy.
“I understand all the above rules and guidelines for the assessment”
Grazielle M. Ampongan g.ampongan 09/06/23
Full Name Signature Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment
before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to
complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Y N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who will assess and
Y N
in what format the assessment will be submitted.as
Y N I understand the methods of assessment.
Y N I understand what resources are required to complete this assessment.
Y N I understand the performance level required for each assessment event.
I understand that it must be my own work. I have been explained and

Y N
understand the serious consequences in case this work is found plagiarised.
Y N I understand the process if I am deemed not yet competent.
Y N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs and if so
Y N
what arrangements have been made.
Student Full Student ID Student Signature Date

Name (dd/mm/yyyy)
20210159 g.ampongan
Grazielle M. 09/06/23
Ampongan
STUDENT INSTRUCTIONS
 Complete the readiness for assessment workbook before commencing this assessment
 There are two sections of this assessment, Part A, Part B and PART C You must complete both
sections and respond to each question of these sections
 This assessment may consist of a number of tasks based on a simulated or real environment
 You may ask your assessor questions to clarify requirements of the tasks if required. However, your
assessor will not be able to show you how to complete the task
 You must receive a satisfactory result for each part of this assessment to be successful in this task
 You must not separate this document. Attachments must be as per the assessment submission
instructions
 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
ASSESSMENT BRIEF
Objective of the task The purpose of this task is to demonstrate your knowledge required to coordinate the
production of food in commercial kitchens. You will need to provide information on
selecting, preparing and portioning a range of dishes functions, à la carte, table d’hôte
and work on set menus with a range of recipes and use relevant equipment, cookery
and food storage methods. You will also need to show competency in the following
items:
 Determine purchasing requirements

 Source suppliers and discuss requirements
 Assess quality of goods and make purchase
 Receive maintain and rotate stock
 Control stock
 Process stock order
 Minimise stock losses,
 Follow up order and administer stock
 Store and maintain perishable supplies
 Check perishable supplies and dispose of spoilt stock
Resources  Learner Guide

 PowerPoint Slides
 Computer and MS word
 Internet
 Recipes and online presentations
You will be required to You must use the template provided in this assessment and demonstrate knowledge of
complete food production process and knowledge required to prepare dishes for people who have
special dietary needs for health, lifestyle or cultural reasons
Time allocation Refer to your trainer
PART A: PROJECT
INSTRUCTIONS (for assessments not embedded within the LMS)

 The assessment must be written using an industry standard software package such as Microsoft Word, Excel,
PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name of the
assessment at the top of the page. Alternatively, you may place this information in the document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.
Learner assessment guide and evidence
This assessment requires you to determine purchase requirements, source suppliers, prepare specifications,
assess the quality of goods and make purchases
You are required to do the following.
 Read and interpret the information provided at the start of each task.
 Complete Tasks 1, 2, 3, 4 and 5.
 Perform all calculations in Tasks 3, 4 and 5.
 Answer all the questions.
TASK 1: DETERMINE PURCHASING REQUIREMENTS
Question and answer

 Review the Documentation information in the Case study provided below.
 Read the information provided.

CASE STUDY
Your workplace is participating in a local outdoor food and wine festival. The event will be held over two days
on Saturday and Sunday in one month from now.
The business intends to hold cooking demonstrations, sell food and coffee, and promote the business’s facilities
and services at the event. They have already booked the hire of a large marquee with flooring.
The owners want to promote the conference facilities and intend to set up display stands with pictures of various
room arrangements and a short video showing a montage of events held at the venue.
The events manager is coordinating the planning and running of the event. You are a conference coordinator and
have been asked to help source information and purchase goods required for the event.
Budget figures for each item are inclusive of all costs, such as purchase, printing, delivery and GST.
Purchase list Quantity Budget $
Event / marketing
White, plastic (outdoor), heavy duty, stackable function chairs ? 1,200
Canvas or bamboo, environmentally friendly tote bags

500 min 1,500
 Must be big enough to fit an A4-size folder
 Business name to be printed on one side (single colour)
Printing of conference information packs 2,000 1,000
 Presentation folder
 Two A4 double-sided inserts, full colour, glossy
 Two A4 double-sided inserts, 80gsm colour paper, black print
 Business cards
Using existing materials, all images and formatting print-ready
Uniforms – printed t-shirts
 Colour – blue (cobalt/royal) 23 200

 Business name in white on front
 Unisex, sizes 6 × small, 10 × medium, 5 × large, 2 × extra large
General supplies
Biodegradable plates, 7 or 9 inch 5,000 500
Biodegradable coffee cups with lids, 8 oz, printed with business name 2,000 500
Stainless steel utility tongs 10 30
Food and beverages

Mesclun lettuce mix 10 kg 150
Chicken thigh fillet, no bone, no skin ? 2,000
Rice, basmati 50 kg 150
Orange juice, fresh 50 L 100
Hire equipment
Wireless lapel microphone, two-day hire 1 80
138 cm (55 inch) or 122 cm (48 inch) television monitor with DVD and 1 1,000
USB capability or built-in USB media player, slim line if possible, wall or
stand-mounted, two-day hire
Organisational chart
Owner /
manager*
Events Restaurant Office

Chef
manager manager manager**
Food and
Kitchen Conference Admin
beverage
team coordinators team
staff
Food and
beverage
staff
* General manager is responsible for all marketing and advertising campaigns and materials.
** Office manager is responsible for administration, accounts and purchasing.
Q1: Other than those items listed in the Purchase list for Task 1, what other items might need to be purchased
for the event? List two items in each category.
 Beverages
 Environmentally friendly cup tray

 Sugar sachets
 Cleaning agents or chemicals, waste or housekeeping supplies
 Spray bottles
 Paper towel and chucks
 Other general items, such as general stores, merchandise, linen or other event supplies
 Staples to pack the bag

 Plastic cutleries
Q2: What internal sources of information can help you identify purchase requirements for this event?
 To facilitate decision making, marketing information must be timely, organized, useful, and simple. It
should also be easily manipulated to meet changing and ad hoc management requirements. A Marketing
Information System (MIS) is a structure within an organization that gathers, processes, and stores data
from the organization's external and internal environments and disseminates it in the form of
information to marketing decision makers. An MIS is responsible for information discovery, collection,
interpretation, analysis, and intra-company dissemination.
Q3: Choose three items on the Purchase list from Task 1. Based on the organisational chart above, who do
you need to discuss product requirements with?
 Food: All food-related information should be communicated to Chef. Every Chef should examine the
inventory and place the orders accordingly. If all parties communicate effectively, the company's
employees keep things running smoothly.
 Promotional materials - Details about the promotional material. EVENT MANAGER should be kept up
to date.
 Event supplies- All event supplies should be well-managed and all necessary supplies should be
available. EVENT MANAGER was consulted about this.
Q4: The business wants 70 plastic function chairs for the event. It already owns 30 chairs. They were bought
three years ago and are used regularly for weddings and other events. The general manager has told you
the chairs must all be clean, undamaged and look the same to create a standardised and stylish
appearance.
How do you determine how many chairs must be purchased? Describe the steps you will follow.
In order to determine the required number of chairs we need to follow following steps:
 To determine the required number of chairs, we must first perform the following steps:
 Clean and sanitize the old chairs before properly assessing them.
 Determine how many old chairs can be reused and how many new chairs must be ordered.
 Contact the suppliers and negotiate the price and quality.
Q5: When do you assess the quality of perishable stock on hand, such as chicken thighs and lettuce mix?
Explain why you have chosen this timeframe.
 When the goods are delivered to the organization and right before they are cooked on the day of the
event before being served to the guests, the quality of the product is checked.
Q6: How does using existing stock on hand (such as chairs or perishable foods) benefit the business? Briefly
describe two benefits.
Reduce Wastage
 It reduces the cost
 The profits are increasing.
Q7: What are three forecasting methods you can use to calculate quantities of goods required for the event?
 Standard measures
 Butcher’s yield test
 Request from the event organizer
Q8: Based on the statistics from a previous, similar event, calculate the stock’s average value for chicken
biryani.
Opening stock: $4,375
Closing stock: $143
Number of days: 2
= (4375 + 143) / 2 = $2259
Q9: Use your answer to question 8 and calculate the rate of stock turn for chicken biryani.
Total sales: $6,336
 Rated of Stock Turn = Total Sales ÷ Stock’s Average Value = $6336 ÷ $2259 = 2.80
Q10: Use the formula and information provided to calculate the number of items sold per day.
Total sales: $6,336
Selling price of item: $5.50
Number of days: 2
(Total sales ÷ selling price) ÷ number of days = number of items sold
 (Total sales ÷ selling price) ÷ number of days = number of items sold Number of items sold per day =
(6336 / 5.50) / 2 = 576 items
Q11: Use your answer to question 10 and the formula provided to calculate the percentage of people attending
the previous event who purchased chicken biryani.
Number of people who attended the previous event: 40,000
Number of portions sold ÷ 40,000 people × 100 = percentage of people who purchased chicken biryani
Using the provided formula, the number of guests attending the wedding will be:
40,000 people multiplied by 100 equals the number of people who purchased chicken biryani 576÷40,000 x 100
= 1.44%
Q12: Use your answer to question 11 to forecast the number of portions of chicken biryani that could be sold at
the upcoming event.
Number of people forecasted to attend the next event: 65,000
Anticipated number of people attending × percentage of people who purchased chicken biryani =
forecasted number of portions
Using the formula to estimate the number of portions:
Forecasted number of portions = anticipated number of attendees x percentage of people who purchased chicken
biryani
= 93600 servings
Q13: Calculate how many kilos of chicken you need to purchase to prepare the forecasted number of portions.
Yield for chicken thighs is 92%.
The recipe requires 1 kg of chicken thighs to yield 12 portions of sample-sized dishes at this type of
event.
Formula: Forecasted portions sold ÷ recipe yield = number recipe ingredients must be multiplied by
= 576 / 12 = 48
Formula: Number recipe ingredients must be multiplied by x recipe requirement = quantity required
= 48 x 1 = 48 Kgs of Chicken
Formula: Quantity required ÷ yield percentage = purchase quantity
= 48 / 92%
= 52.17 Kgs
Q14: Before purchasing the chicken thighs you need to check the current stock on hand. What factors do you
consider when assessing the quality and suitability of existing stock? List at least four things you will
assess.
The four aspects I would evaluate are as follows:

 Chicken and other food items' freshness
 Food portion sizes
 Food item expiration dates
 Recipe book
TASK 2: SOURCE SUPPLIERS

 Complete Task 2 using the information contained in the Purchase list from above.
 There are four categories of goods in the purchase list: event/marketing, general supplies, food and
beverages, hire equipment. Choose three individual items from the list. Each item must be from a different
category, for example, one item from the event category, one from general supplies and one from hire
equipment.
 Use the internet and other sources of information to research general information about each of your
selected items. Develop an understanding about the following (where applicable).
 Type or variety of products available
 Delivery schedules or lead times
 General specifications (size, weight, product made from, colours available, etc.)
 Supplier requirements (minimum order, deposit/payment requirements, etc.)
 Pricing structures
 Keep records of the information researched. It will help you develop specifications for your selected items
later.
 Complete the table below Task 2: Source suppliers. Provide details from at least two different suppliers for
each item.
Task 2 table: Source suppliers
Item 1 Item 2 Item 3

Item name Uniforms Biodegradable plate Basmati rice
Supplier Uniform super store Ningbo Hongtai Package Hunza foods

name
Minimum No minimum order $7.90 5-,000 pieces 10 kg
order $0.01-0.05 per piece $10 per kg
Price per 20-30% surcharge for Delivery charges Delivery charges
quantity printing on sleeves
Additional 24-48 hours 30-40 days 20 days

costs
Delivery 23 5000-500 50 kg
timeframe
Product  Color – blue N/A N/A
quality (cobalt/royal)
 Business name in
white on front
Unisex, sizes 6 x
small, 10 x medium,
5 x large, 2x extra
large
General
information
Item 1 Item 2 Item 3

Item name Uniforms Biodegradable plate Basmati rice
Supplier Uniform super store Guangxi U-Yee Gourmet whole sale food
name Environmental Technology mart
Minimum No minimum order 100000 5 kg

order required $8 per piece 1 carton $12 per kg
$10 per carton
Price per Shipping and delivery Shipping &Delivery Delivery
quantity charges along with 18%
GST
Additional 48 hours 25 days 15 days

costs
Delivery 23 5000-500 50 kg
timeframe
Product  Color – blue N/A N/A
quality (cobalt/royal)
 Business name in
white on front
Unisex, sizes 6 x
small, 10 x medium,
5 x large, 2 x extra
large
General
information
Task 2.1: Question and answer

 Answer the questions based on the information researched in Task 2.
Q1: List the items you have selected.

 Item 1
Uniform
 Item 2
Bio-degradable Plate
 Item 3
Basmati Rice
Q2: Compare the information you have researched against the purchase details provided in the Course file
document under Task 1.
Do you think you will be able to purchase/hire the required quantity of each item within the budget and
other parameters specified in the purchase list? Explain why/why not.
 Item 1
Yes, if I order the item in time, it can be purchased as long as it is within my budget.
 Item 2
 Item 3
Q3: Based on the information researched so far, prioritise purchasing requirements for your selected items
based on organisational requirements and event deadlines. Explain why you have prioritised the products
in this sequence.
Priority Item Explanation

HIGH Bio-degradable Plate This is essential because the event would be
incomplete without the bio-degradable plate.
MEDIUM Basmati Rice Rice, unlike other food products, can be stored for a
longer period of time because it is not perishable.
HIGH Uniform It is crucial in the event because it aids in the

identification of our team. It takes time for uniform
printing and shipping.
TASK 3: PREPARE PURCHASE SPECIFICATIONS

 Complete Task 3 using the purchase specification documentation below.
 Prepare purchase specifications for three items from the list of goods to be purchased or hired for the event.
 As you did for Task 2, each item must be selected from a different category: event/marketing, general
supplies, food and beverages, hire equipment. The items can be the same as those selected for Task 2.
 Use the purchase specification template (Table 3.1) provided below or use your organisation’s template.
Copy the table as you require
 Save your document once you have completed the task. You don’t have to submit it yet.
Task 3: Prepare purchase specifications
Purchase specification – Item 1 (Table3.1)

Item Purchase specification – Context
description Item 1 (Table 3.1)
Location Ningbo Hongtai Packages Constraints
Budget $500 Conditions High Quality
Users Customers Technical

specs
Required It should be firm and a good quality.

features
Purchase specification– Item 3 (Table3.1)

Item Uniforms Context
description
Location Uniform Super Store Constraints
Budget $200 Conditions
Users Staffs Technical

specs
Required The material that will be going to use should be a good quality and the design should be
features the best, also the stitching should be firm.
Task 3.1: Question and answer

Q1: You have sourced three suppliers for the hire of the microphone and television. How and when do you
inform them of your specifications?
 Email or FAX the suppliers, or simply call them, to keep them up to date on the business plans and any
changes. Inquire about it at least two weeks ahead of time.
Q2: The business has a preferred supplier for its fruit and vegetables. What is a preferred supplier?
A preferred supplier is a one who provides:

 Products in time
 Quality products
 Products at a reasonable and valuable price
Q3: What are three questions you want to ask your supplier when confirming supply requirements?
 When they will be able to deliver the product
 The product's quality when purchased
 The product's reasonable price at which it will be delivered
Q4: The prices quoted by a supplier for goods do not always reflect the final price of the items. What other
charges may or may not have been included in the price?
 GST
 Delivery Changes
 Installation fees
Q5: How do you assess each supplier’s capacity to meet your price, quality and delivery expectations? Give
an example of checks completed, questions asked or research completed for each criteria.
 Price
 Inquire about the product with other suppliers and look through old invoices for the price.
 Quality
 Sample pieces and then order more if the product sample is satisfactory.
 Delivery
 Inquire about delivery times with companies that have purchased product from the supplier.
Q6: You have received three quotes from companies for the promotional tote bags. You are very interested in
quote 3 but the final quote is over your budget. What techniques can you use to negotiate the cost with the
supplier?
Minimum Price per Cost per Delivery Comments

quantity unit $ 500 units $
Quote 1 1,000 1.95 1,950 2 weeks Min. order 1,000, one colour logo,
coloured, laminated paper bag
(per 1000)
Quote 2 500 2.27 1,135 3 weeks One colour name, 18 characters, light
canvas bag
Quote 3 100 3.25 1,625 + 75 3 weeks Two colour image/logo and name,
setup cost bamboo fabric bag
 Examine the item's necessity.

 Inform the supplier of the product's requirement.
 Keep the supplier informed of the budget that you are willing to accept.
Q7: As a result of your negotiations the supplier has reduced the price to $1,500. If ordered today, the bags
should be delivered on Thursday, two days before the event. This leaves little time for production issues
or delays in delivery. You prefer quote 3 as it meets the business’s sustainability goals but quote 1 is
cheaper and has a faster delivery time.
Based on the organisational chart provided in the Course file, Assessment D_Documentation in Task 1,
who would you discuss this issue with?
 Before you enter into any negotiations, make sure you know what you want to gain.
 Learn about other options and how to use them.
 Be willing to make concessions office manager or event coordinator
Q8: Outline how you present details of the purchase options and your desire to choose option 3 to the events
or office manager.
In light of the event, ask yourself the following questions:

 Does he have everything he needs for the event?
 Is the manager looking for a higher quality product than the previous one?
 Is he able to use the remaining goods after the event?
TASK 4: PURCHASE GOODS

 Complete Task 4 using the purchase goods template below.
 Complete the purchasing procedure table for Task 4: Purchase goods.
 Briefly outline the procedure followed in your workplace or training organisation to purchase goods. List
the actions that occur at each step, who completes each step and what documentation is completed.
 Save your document once you have completed the task. You don’t have to submit it yet.
Purchasing procedure (Task 4 table)

Step Procedure / action(s) taken Person Documentation
responsible completed
Prepare a list of all the items required Purchasing Complete
Prepare purchase
Manager
order
Send for the budget approval Accounting Complete

Obtain approval Manager
Place the order Sales Manager Complete

Place order
TASK 5: PREPARE PURCHASE ORDERS

 Complete Task 5 using the purchase order forms attached below.
 Complete a manual purchase order for each of the three products you developed purchase specification
forms for in Task 3. Use the template provided or your workplace’s standard purchase order form.
 Use a calculator to calculate total costs inclusive of delivery and GST where required.
 Save your document once you have finished the task and submit all the fully completed document in LMS (
www.kiionline.edu.au)
Task 5 Table: Prepare purchase orders

Ship from: Requisitioned by:
Ningbo Hongtai Package
Ship to:
Date: Deliver by:
Product code Qty Description Unit size Unit cost $ Total cost $
DEF50098 5000 BIO-DEGRADABLE $0.1 $500
PLATE
Total cost $500

UNIFORM SUPER STORE
Ship to:
Date: Deliver by:
NIT3002 23 BLUE T-SHIRT $8.6 $200
WITH BUSINESS
LOGO
Total cost $200

HUNZA FOODS
Ship to:
Date: Deliver by:
ASCII456 50KG BASMATI RICE $3 $150
Total cost $150
PART B: PROJECT
Your task:
You are employed with Kings Resort. As it is your supervisor’s day off you are required to receive and store all
items listed in the invoice below.
You are required to answer all questions below relating to the receiving and storage process of this delivery.
Livewell Pty Ltd t/a

Hotel Futura
Beach Boulevarde
Newcastle NSW 2345
Invoice 08 1234 1234
Items Specification Qty/Vol /kg/l/unit Price Received Value

Dry Goods
Salt Rock 1.000 kg $ 0.80 2 $1.60
Pasta Fettuccine 0.375 Packet $ 1.10 3 $3.30
Tomatoes Canned 0.375 Can $ 0.78 16 $12.48
Soy Sauce 0.500 L $ 2.80 20 $56.00
Dairy
Cream Thickened 0.600 L $ 1.52 20 $30.40
Milk Full cream 1.000 L $ 1.18 4 $4.72
Butter Salted 0.500 kg $ 1.82 6 $10.92
Butter Unsalted 0.500 kg $ 2.23 10 $22.30
Cheese Cheddar 1.000 kg $ 8.55 8 $68.40
Fruit &
Vegetables
Lettuce Butter 1.000 each $ 1.60 36 $57.60
Tomatoes Roma 1.000 kg $ 2.80 4 $11.20
Potatoes Desiree 1.000 kg $ 1.25 40 $50.00
Apples Granny Smith 1.000 kg $ 1.89 5 $9.45
Mangoes Fresh 1.000 each $ 1.80 16 $28.80
Paper Products
Pens w logo Hotel Futura 1.000 each $ 1.80 75 $135.00
Sanitary bags Bundle 500.000 each $ 7.68 3 $23.04
Envelopes C5 100.000 each $ 4.85 3 $14.55
Chemicals
Sparkling Dish 20 l drum 1.000 each $ 48.99 1 $48.99
Sanitiser 10 l f/grade 1.000 each $ 18.70 2 $37.40
Bleach 10 l 1.000 each $ 14.50 1 $14.50
Furn. Polish 500ml 1.000 each $ 7.70 5 $38.50
Beverages
Orange Juice freshly squeezed 1.000 L $ 3.80 10 $38.00
Mineral Water Mountain Spring 750 ml Bottle $ 1.55 36 $55.80
Lemon Juice Fresh 750 ml Bottle $ 3.25 5 $16.25
Cognac
2
Hennessy XO 700 ml Bottle $ 218.60 $437.20
Linen
Pillow Cases Eqypt/white 1.000 each $ 12.80 30 $384.00
T-Towels lint free/white 1.000 each $ 1.80 25 $45.00
$1,655.40
1. List the details you need to check for the various goods listed on the invoice:
Item Category Details to be checked (quality, temperature, use-by date etc.)
Dry goods
Packaging, Quality & Expiry Date
Dairy
Curd at the top of them, Quantity & Temperature
Fruits and vegetables

Quantity& Skin of the Vegetable
Paper products
Invoices, Delivery Notes, Requisition Form, Purchase Order & Credit Notes
Chemicals
Whether it is sealed or not to know if there is any leakage, Packaging Quality
& Quantity
Beverages
Temperature of fresh products, Packaging & Quantity
2. List the correct storage areas and storage conditions for the supplied goods:
Item Category Details to be checked (quality, temperature etc.)
Dry goods
On Shelves 14-20
Dairy
Temperature 2-4C in the fridge & from strong odors
Fruits and vegetables

It depends potatoes, Garlic, We should keep it at the room temperature
outside the fridge and for the other fruits and vegetables it is kept to 6-8C
Paper products
Dry Storage
Chemicals
Away from food, Designated shelf
Beverages
Fresh one in the fridge and other can be in a dry storage (shelf)
3. Which items listed on the invoice would need to be labelled for storage? Which details would this include
(Provide 1 example for details on a label)
Items to be labelled
 Cheese
Label Content
 Person labelling the product

 Quantity of the product
 Name of the cheese
 Open date
 Expiry date
4. Provide 5 examples for safe manual handling provisions to transport this delivery to storage.
Examples for safe manual handling
Example of sale manual handling are:
 Ask for help

 Use a trolley
 Handle the products close to the body to avoid damage
 Bend the knees for lifting up the product
 Put signs to clear areas so that the is no obstruction in the way
5. You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that were
ordered. Some of the Mangoes have black spots. What would you do to handle these problems and what are
the requirements to document these discrepancies? (Consider multiple scenarios – for example no Roma
tomatoes are available; the supplier does not agree that the black spots on the mangoes have a
negative effect on quality because he knows you are not a chef; you are not sure what replacement
would be adequate etc. )
Actions and documentation
 First, notify the supervisor, and then make arrangements to return the product. Finally, check with the
chef to see if the tomatoes can be used now or if they all need to be replaced. Check
with the supplier about payment.
6. Provide 3 examples for stock control documentation you will use to record this delivery and explain how
these works. (If you have no access to an electronic system your trainer will assess this on another
occasion). How many items did you receive as part of your delivery?
Examples
The bin card, minimum level of stock, cross identification form & receipt
Number of items received
388
7. In which sequence would you store the received goods in this delivery – list the key categories with
examples from your invoice. This must also include the security provisions for e.g. expensive items.
Sequence of storing received goods
Dairy Products Temperature should be maintained for cheese, meat, fish, egg etc.
Beverages According to the expensive items
Dry Goods Salt, herbs or pasta
8. You are storing all items in the designated storage areas. How should these be arranged to maximise use of
stock and to prevent any contamination issues?
Storage of all items
 The items should be arranged in FIFO order. Cleaning products should be kept separate from food items, should
not leak, and should be stored in airtight containers; they should not be stored directly on the floors.
9. After placing all items in storage, you double check all storage areas and you notice the following issues.
What will be your actions for documentation, reporting and disposal where relevant?
1. Some lettuces in the cool room were not covered and start to look tired
Action:
 Notify the supervisor and use it for the next meal, such as the staff meal. Upgrade the bin card as
needed.
2. cans of whole peeled tomatoes in the dry store will expire in 28 days
Action:
 Inform the supervisor, adhere to the FIFO system, and use the product right away.
3. The vacuum seal of a small pack of chicken drumsticks is broken and the content smells
Action:
 Report to the chef and upgrade the bin card.
4. A near empty container with bleach in the chemical cupboard has a crack which causes seepage of product
Action:
 Use the product as soon as possible or throw it away.
10. List 5 measures which could be used to ensure that all storage areas you use to store the delivery of your
order are safe and secure to prevent stock losses.
Measures to secure storage areas
 Restriction of access
 Inform the individual who had access to and was handling the product.
 Padlocks should be used in restricted areas.
 Only authorized individuals may enter the restricted area.
 Restriction on other staff members entering the area.
11. As part of daily and weekly checking processes of goods and storage areas, you are required to check, wash
and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free
from vermin?
Storage area Requirement to clean and maintain
Floors:
WASH FLOORS ONCE OR TWICE A DAY WITH DESIGNATED CHEMICALS TWICE
A DAY, BUT IT IS ESSENTIAL TO KEEP IT CLEAN ALL DAY.
Walls:
WASH AS NEEDED, AND USE SANATISER ON A DAILY BASIS.
Shelving:
SCHEDULE WEEKLY CLEANING
Pest Control:
AEROSLOS SPRAYS, FLYSCREENS ON ACCESS TO THE STORAGE AREA, UP TO
DATE DOCUMENTATION OF ALL PEST CONTROL CHECKS.
12. Explain the following stock control systems in detail with an example for each:
Stock Control System Description
Bin Card System

BIN CARDS ARE USED TO KEEP TRACK OF GOODS IN STOCK.
COMPARISON OF ACTUAL STOCK LEVELS AND WHAT IS RECORDED IN
THE SYSTEM REPORTS.
Impress system
IT IS A FINANCIAL SYSTEM, FOR EXAMPLE, PETTY CASH SYSTEM.
Integrated point-of sale

system SYSTEM THAT COMPARES ACTUAL STOCK LEVELS WITH WHAT WAS
SOLD, FOR EXAMPLE, QUICKBOOKS POINT OF SALE
Ledger system
SYSTEM FOR RECORDING FINANCIAL INFORMATION ABOUT THE
COMPANY (ASSETS, LIABILITIES, AND SO ON), FOR EXAMPLE, CASH,
ACCOUNTS RECEIVABLE
PART C: PROJECT
TASK 1: STOCK-ORDERING FLOWCHART

 Design a flowchart of the stock-ordering process in your workplace or training environment.
 The flowchart should commence with how or when the need to order stock is identified and finish with the
receipt, storage and allocation of stock within the organisation.
 Your flowchart should follow the organisation’s steps and procedures for purchasing, receiving and
distributing stock. It should include the following processes and information.
 Identification of the need to order stock
 Ordering process
 Delivery and receipt process
 Allocation and distribution processes
 Documentation to be completed
 Any reporting processes to be completed
 The flowchart should be prepared using an appropriate computer software program e.g (Pencil).
 The flowchart can be one continuous chart or broken down into key stages of the stock control process, for
example, ordering, receipt and storage, allocation and distribution.
 The format, symbols and text used in the flowchart to represent the sequence of events and tasks completed
must be clear and easy to understand.
 If desired, use basic flowchart symbols to aid clarity when preparing the flowchart. Go to your ‘Resources
Folder’ and open Flowchart symbols for a list of basic symbols and an example of their use. Alternatively,
search the internet to research symbols, their meanings and examples. Use of flowchart symbols is not an
assessment requirement.
 If you are planning to use a specialised computer software program to draw or generate your flowchart, make
sure your assessor is able to access and open files in that format prior to starting this project.
 Submit your flowchart to your assessor. Make sure your name is clearly written on any paper-based
submissions.
TASK 2: QUESTION AND ANSWER

Q1: What type of stock control systems does your organisation or training environment use?
 In our organization, we used a manual stock control system and typically ordered from suppliers via
email.
Q2: Briefly explain how stock movement is recorded in this system. How are increases and decreases of stock
levels for individual items recorded?
 The flow chart should be systematic and adhere to the steps and procedures established by the
organization.
Q3: How do you determine that stock levels are low? Describe the manual or computerised systems used and
what triggers the need to order more stock.
 Before beginning the project and creating a flow chart plan, ensure that you have access to the system
and can see the plan.
Q4: List and describe the equipment used in the ordering process, for example, to identify stock levels, and to
enter, process or communicate orders.
Follow a sequence or protocol to determine the quantity of the products: the following can be used:
 Determine the need for stock ordering.

 Continue with the ordering procedure.
 Keep track of the delivery and receipt processes.
 Follow the allocation and distribution process.
 Check that the documentation is complete.
 Ascertain that the reporting process has been completed.
Q5: List the people or job roles responsible for determining stock requirements, preparing orders and making
purchases. Briefly describe their responsibilitiesin the ordering process.
Follow a procedure or protocol to determine the quantity of the products: the following can be used so:
The people needed are as follows:
 Person to identify stocks needed

 Person to order the stocks
 Person to receive the delivered products
 Person to allocate and distribute the products
 Person to complete the documentation
 Person to complete the reporting process
Q6: Describe how you identify, record and report stock losses. What techniques, processes or systems are
used to identify stock losses, what are your responsibilities, who must be informed, what documentation (if any)
is completed?
 Examine the candidate's project activities in a specific outlet.

 Examine the inventory control activities.
 Questionnaires are used to interview the person to assess their knowledge of security and stock
loss procedures.
 Examine the candidate's workplace reports and records related to stock control.
Q7: Complete the table by listing six types of stock purchased by the organisation, its normal life
span and a brief description of the storage conditions required to maintain quality, hygiene and
safety. A sample response is provided.
Stock item name Average life Storage conditions

span
Milk 3 days Refrigerate at 1-3°C
Butter 3 days Refrigerate at 3-4°C
Cooked food 3 days Refrigerate at 3-4°C
Eggs 3 days Refrigerate at 3-4°C
Meat 3-4 days Refrigerate at 3-4°C
Sea food 5-6 days Refrigerate at 1-3°C
TASK 3: PLAN AND ORGANISE A STOCKTAKE

 You have to plan and organise a stocktake for one area of your establishment.
 Your plan must include the following information.
 Day, date and time when the stocktake will be completed.
 All stocktaking tasks to be performed in your chosen work area.
 Which job role or person is responsible for completing each task.
 Equipment required to complete the tasks (if relevant).
 Go to your ‘Resources Folder and open Stocktake plan template. Alternatively, create your own format, or
use your organisation’s template.
 Save the completed stocktake plan and submit the completed plan.
TASK 4: QUESTION AND ANSWER

Q1: Explain why you chose to organise the stocktake at this particular time, day of the week and date. What
organisational factors influenced your decision?
 Improved Cash flow - By identifying slow moving stock items and reducing the amount of such stock
held, cash flow can be improved.
 Regular stock takes allow you to accurately monitor profit margins across a wide range of products.
 Identify Slow Moving Stock - Regular stocktakes will also identify slow moving items of stock,
allowing you to make decisions on such items, such as selling at a discount.
 Improve stock management - Having a better understanding of your stock levels will allow you to
reduce waste and identify if you have a theft problem.
 Organizational factors influenced my decision to improve stock management.
Q2: How often is this stocktake completed: daily, weekly, monthly, and annually? Explain why you selected
this interval.
 On a daily basis for ease of handling
Q3: How do you inform relevant staff and management about the stocktake? Describe who you need to
communicate with, what you must tell them, and when and how you will do this. A sample response has
been provided.
Job roles or people listed and information shared should reflect contents of stocktake plan.
Person/job role Information provided When and how
Stock lists/reports will be required

Purchasing Manager E-mail a week prior
when stocktake occurs.

Sales Manager E-mail a week prior

Accounting Manager E-mail a week prior

Executive Chef E-mail a week prior
Q4: Describe how the results of this stocktake are used once it is completed. How the information is collated
and/or analysed, what reports are developed, who are they distributed to?
It should include the following details:
 The day, date, and time of stock take completion

 The tasks that must be completed in the stock take area
 Everyone's job responsibilities Equipment required
 Make a stock take plan and present it to the assessor.
Q5: Describe how stocktake procedures enhance the security of stock.

 Stock accounting that is correct
 Keep an eye out for both strengths and weaknesses.
 Inform the managers about the data.
Q6: What other techniques are used by the organisation to maintain security of their stock and reduce losses
on a daily basis?
 If you have a physical store, you should include efforts to prevent shoplifting in your inventory
management efforts. Install security cameras and educate employees about loss prevention and in-store
inventory control to accomplish this. Even if you don't have a physical store, you might want to use
tracking methods like cameras and time clocks to keep track of which employees are near the inventory
at all times.
Allow only trained and trusted employees to make changes to data in your inventory management
software. Many software systems require a unique logon, and inventory updates can be tracked by the
user. Make certain that employees do not share user IDs or passwords, as this will allow you to audit
changes made to inventory numbers. Password protect your inventory tracking software, as well as any
other business software you use. Make the user ID and password unique for each person who has
access.
Q7: What techniques do you use to reduce stock losses from contamination, deterioration of quality and
spoilage, especially perishable foods? Name at least three techniques.
The following are some of the techniques:
 Keep perishable items in the refrigerator.

 Store goods above the floor to avoid rodent contamination.
 Check for expired products and only buy fresh products.
SCENARIO 1
Your work area is running out of essential stock items on a regular basis. There is a reorder cycle in place for
most of the stock items, but the stock is being used more rapidly than usual. Staff are constantly telling
customers that certain items are temporarily unavailable. This has led to an increase in customer complaints.
Q1: What do you do to address the problem?
 I'll investigate why essential stocks are depleted so quickly. If a customer ordered that stock in greater
quantities than usual, I would recalculate the number of stocks in each order and increase the quantity.
The quantity of stock in the order. If there is damage or loss during storage, I will investigate and find a
solution.
SCENARIO 2
The gaming lounge has recently introduced free snack food for patrons between 7 to 8 pm. You notice kitchen
and waiting staff are helping themselves to food on the platters of finger food before taking them into the
gaming room for the patrons.
Q1: What is the problem?

To address the issue, the following steps can be taken:
 Use either manual or electronic methods to check stock levels.
 Use a par stock or just-in-time ordering system.
 Make sure to change the time of the re-ordering schedule.
Q2: You are the gaming room manager. What options are available to you to address the problem?
The issue is as follows:
 The staff's responsibilities have shifted.
 The employees must be informed.
 To maintain security, stocking procedures must be modified.
Q3: Describe how you implement one or more of the solutions you described in question 2.
 All rules and regulations should be clearly communicated to all employees, and the manager
should ensure that all employees follow all rules and regulations.
SCENARIO 3
It’s 10 am and the kitchen staff advise you they are short 10 kg of fresh prawns for tonight’s dinner service.
They were ordered yesterday from the regular supplier but the prawns were rejected on delivery due to poor
quality and insufficient quantity.
Q1: What documentation or agreements influence how you resolve this issue?
The following agreements are required:
 Product specifications
 Supplier agreements
 Preferred supplier agreement
Q2: The supplier is a preferred supplier. What does this mean?

 It means that a specific supplier has previously done business with the organization and has been
preferred over other suppliers based on the quality of the supplier's products delivered.
Q3: The preferred supplier agreement contains clauses that require the business to obtain their seafood from
the supplier unless they clearly state they are unable to fulfil an order. The preferred supplier is required
to use all possible measures to fulfil the business’s orders to the agreed product specification standards.
How do you resolve this supply problem? Describe the steps you take, and who you communicate with
and why.
 To resolve the supply issue, the response should demonstrate an understanding of methods for liaising
with suppliers, ensuring supply continuity, and resolving supply issues.
Q4: During discussions, the supplier states they have fresh prawns but they do not meet the business’s product
specifications. Does this change the method of resolution outlined in question 3? Explain why/why not.
 The method of resolution remains unchanged in relation to question 3, as it is solely based on an
agreement with the suppliers.
Scenario 4
You have been monitoring stock levels and obtained the following results.
Ticket Sales – % of Sales – % of Sales – % of Maximum

sales – day June capacity July capacity August capacity capacity
trips per
month
Bayside 462 34% 398 29% 512 38% 1,350
Mountain 798 59% 968 72% 1,289 95% 1,350
City sights 989 73% 1,025 76% 1,090 81% 1,350
Historic
368 27% 374 28% 315 23% 1,350
buildings
Q1: Based on this information, what are your fastest and slowest selling items?
 According to the data provided, the mountain day trip is the most popular, while the historic buildings
day trip is the least popular.

Assessment 2 Manage Inventory

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PREP 4

KII4023 Manage Inventory Assessment 2

This Assessment Task covers the following unit of competency:

KII subject code KII4023 KII subject name Manage Inventory

Prerequisite Units: SITXFSA001 Use hygienic practices for food safety

 Address each question including any sub-points

 Demonstrate that you have researched the topic thoroughly

 Cover the topic in a logical, structured manner

 Presenting any work by another individual as one's own unintentionally

 Handing in assessments markedly similar to or copied from another learner

 Presenting the work of another individual or group as their own work

Assessment appeals process

Recognised prior learning

Student must fill this section:

Student Name: Grazielle M. Ampongan

Student ID: 20210159

Authenticity  The material I have submitted is my own work;

Assessment Completion Status

Information for Student:

 All work is to be entirely of the Student.

 Read the instructions for each question very carefully.

Grazielle M. Ampongan g.ampongan 09/06/23

Full Name Signature Date (dd/mm/yyyy)

Pre – assessment Checklist Comments

Y N I, the student, understand the purpose of the assessment.

Y N I understand the methods of assessment.

Y N I understand what resources are required to complete this assessment.

Y N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y N I understand the process if I am deemed not yet competent.

Y N I understand the feedback process and the appeals process.

Student Full Student ID Student Signature Date

 Determine purchasing requirements

Resources  Learner Guide

Time allocation Refer to your trainer

INSTRUCTIONS (for assessments not embedded within the LMS)

Learner assessment guide and evidence

You are required to do the following.

TASK 1: DETERMINE PURCHASING REQUIREMENTS

Question and answer

 Read the information provided.

Purchase list Quantity Budget $

White, plastic (outdoor), heavy duty, stackable function chairs ? 1,200

Canvas or bamboo, environmentally friendly tote bags

 Colour – blue (cobalt/royal) 23 200

Stainless steel utility tongs 10 30

Food and beverages

Chicken thigh fillet, no bone, no skin ? 2,000

Rice, basmati 50 kg 150

Orange juice, fresh 50 L 100

Events Restaurant Office

** Office manager is responsible for administration, accounts and purchasing.

 Environmentally friendly cup tray

 Cleaning agents or chemicals, waste or housekeeping supplies

 Staples to pack the bag

Using the formula to estimate the number of portions:

Formula: Quantity required ÷ yield percentage = purchase quantity

The four aspects I would evaluate are as follows:

TASK 2: SOURCE SUPPLIERS

Task 2 table: Source suppliers

Item 1 Item 2 Item 3

Supplier Uniform super store Ningbo Hongtai Package Hunza foods

Additional 24-48 hours 30-40 days 20 days

Item 1 Item 2 Item 3