SITXINV008 - Student Assessment Pack

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au

RTO#6527 | CRICOS#03399C
Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence
Student Name: Mehakpreet singh Student ID: NTCA230137
Start Date: Completion Date:
Unit Code: SITXINV008
Unit Title: Control stocks

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student Signature: _____________________________________________________________

Result (Please circle)
Assessment
Assessments Assessment Evidence S - Satisfactory
Method
NS – Not Satisfactory
Written  Assessment coversheet
Assessment 1  Completed Written Assessment S | NS
Assessment
 Assessment coversheet
Assessment 2 Student logbook S | NS
 Completed Observations Checklist
Final Assessment Result for this unit:  COMPETENT  NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -
Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: ______________________________ own work.
Signature: _____________________
Date: ____/_____/_____ Assessor name: ____________________________
Signature: ____________________________
Date: ____/_____/_____
Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 1 of 22

For office use only
Final Assessment Result Entered onto

Student Management Database Date Initials
International students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made
Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of
two years from the date on which the judgment of competence is made

SITXINV008
Control stocks
Assessment Tool
Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Written Assessment
Assessment Tasks
Unit Assessment Task 2 Student logbook

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.
Student Use
Student ID No NTCA 230137
Student Name Mehakpreet singh
Unit Code SITXINV008
Unit Title Control stocks

Assessment No. 1
Assessment Method Written Assessment
 Initial Submission  Re-Submission
Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:
Assessor Use Only

Outcome
Satisfactory / Not Satisfactory
Assessor Feedback:
Assessor Name: Signature: Date:
Student Submission Receipt: Your submission has been received. Please keep a copy of this record.
Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….
Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Assessment Task 1: Written Assessment

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality Works Student User
Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.


Questions
Provide answers to all of the questions below.
1. Describe the FIFO principle.
A technique for storing and rotating food is called first in, first out (FIFO). The food that has been in storage
the longest ("first in") should be the next food utilised ("first out") in a FIFO system. This technique assists
households and restaurants in organising their food storage and in using food before it spoils
2. Explain how regular inventory checks can support rock rotation and replenishment.
Stock rotation is a way of minimizing potential stock loss due to expiration. When rotating stock be sure
to use the FIFO rule, and also verify expiration on all products. In some cases, you may receive a
shorter dated product then the one on the shelf. How does this happen? Sometimes the wholesaler has
made an error on FIFO, or may be trying to push their product out to you so they don’t encounter the
loss. Sometimes short items are sold to buyers at a lower cost so that the buyer can maximize profits and
the seller can minimize loss. If a stock item is nearing its sell-by date, stock may be reduced. Its price is
lowered in order to be more appealing to customers. Reduced stock is usually included in the rotation of
stock, and is therefore moved to the front of the shelf ahead of any unreduced stock. In most cases you
may consider not replenishing this item, removing it from your inventory and removing the order
sticker, or changing your reorder point on your POS. Be sure to check with your wholesaler on the
return policy and capitalize on the benefits of returning versus discounting, or how much to discount
based on how much you will get just returning it
3. Describe the product life cycle (PLC) and cover the four stages in your answer.
A product's life cycle is the period of time between its initial consumer introduction and its eventual removal
from the market. It is often divided into four stages: introduction, growth, maturity, and decline.
4. What is meant by the term slow-moving item?
Items that move slowly are those that have a low turnover rate and are kept in the warehouse for a lengthy
time. The reason why slow-moving products are stored or take up a lot of room is because they sell slowly.
5. List four reasons why an item may become a slow-moving item.
This problem can be brought on by a number of things, including inaccurate sales projections, a slowing
market, aggressive rival promotions, or even your procurement team's desire to acquire more products
in order to reduce per-unit costs.

6. List two ways that you can check for slow-moving items.
 Every day, spot-check four inventory items.
 Do the math for inventory turnover.
 Examine the typical days to sell (or use).
 Analyse the storage costs for inventory items.
 Utilise sales data to forecast trends.
7. Segregation of food items and non-food items reduces the risk of contamination. List three strategies
you can apply to ensure these items remain segregated.
 A bin for wet waste like leftover food, vegetable or fruit peels, tea bags, etc.
 Dry waste should be further divided into plastic, metal, glass and paper.
 Electronic waste like CDs, pen drives, bulbs, tube-lights, computer systems, electric cables,
keyboards, batteries, motherboards etc.
8. Describe each of the following inventory systems:
a) Ledger inventory system: A physical or digital record called an inventory ledger keeps track of
inventory transactions. All transactions recorded in this ledger should add up to the same amount as
the relevant account's total in the general ledger.
b) Integrated point-of-sale system: An integrated POS links the software and hardware used by your
company to handle payments, such as a credit card reader and inventory management systems. Your
payment system may become more effective and linked thanks to this connection.
9. List the key procedures involved in ordering stock. Briefly explain what happens at each stage.
Order processing, a crucial component of order fulfilment, is the workflow that guarantees client orders are
accurately processed and delivered to the appropriate location. Order processing may be carried out by a
single person or small group, depending on the size of a company's activities, or it may take place at a
distribution centre or warehouse where pickers, sorters, and packers collaborate to execute orders.
 Order placement: When a consumer places an order, the company normally sends the order's
data, such as the goods, quantities, shipping information, and delivery addresses, to an order
management system. Based on the delivery address and item availability, the OMS will
automatically choose the best warehouse location to ship from if the business has several
fulfilment centres or warehouse locations. Both delivery costs and travel times are lowered as a
result.
 Picking inventory: The act of removing a certain number of products from stock in order to fill
client orders. Because it directly affects the efficiency of the whole order processing workflow,
order picking must be a tightly regulated procedure. The faster orders are correctly chosen, the
faster they may be packed and sent.
 Sorting: During this step, selected things are divided into groups based on where they will be
used. For instance, each item must be sorted into its proper order before it can be packaged and
dispatched if zone or batch picking techniques are utilised.
 Packing: The act of placing products into suitable shipping boxes in a protected manner. Along
with weighing the parcels and labelling them with the recipients' addresses and any relevant
delivery instructions, packing also include packaging.
10. List two ways that an order for stock may be made.
Market orders and limit orders are the two primary forms of orders that investors can use to purchase or
sell stocks. Market orders frequently execute instantly at the current market price. Limit orders won't go
into effect until the market price reaches the investor's desired price.
11. List four pieces of information you would expect to see in a loss/wastage log or report.
 Record how much is being wasted.
 If you have a scale, the best option is to place the food in an empty bus tub and weigh the waste.
Record its weight in the logbook (including the weight of the bus tub). Later, a manager can
subtract the known tare weight of the bus tub.
 If you do not have a scale, record the number of portions leftover or the volume (1/2 a pot, 2
gallons, etc.)
 Chefs and Managers should review yesterday’s waste logbook at the beginning of the following
day’s shift.
 The top 5 waste items should be discussed with the kitchen team at a pre-shift meeting. Ask the
team for ideas to reduce those items.
12. Why is it important to ensure that loss and wastage of items is reflected in the inventory system?
Increases profitability and makes sure you can complete open or incoming orders. Additionally,
inventory management saves money. Understanding stock trends can help you better utilise the stock
you already have by allowing you to know how much and where you have it in stock.
13. Outline three procedures that can be used to reduce the risk of loss and wastage.
 Count things up. Before you go shopping, take stock of what you already have in your pantry,
refrigerator, and freezer to avoid overspending.
 Plan your meals.
 Safely store and consume leftovers.
 Food should be properly stored.
14. Explain the purpose of stock level reports.
A stock report has two main advantages: it can track crucial levels and provide replenishment
notifications in addition to that.
15. Explain the purpose of stock movement reports.
Report breaks out the individual sales invoices for each of your customers so you can discover which
clients are purchasing specific stock items.
16. List three types of information you would find in a supplier agreement.
 Offer
 Acceptance
 Consideration
17. Explain the purpose of stock valuation reports.
Stock valuation is a technique for figuring out a stock's intrinsic value, or theoretical worth. The
significance of stock valuation arises from the possibility that a stock's intrinsic value may differ from
its market price.
18. List two procedures that are appropriate to monitoring and maintaining stock reorder cycles
Reorder cycles, often known as cyclical reviews, include ordering at set, predictable intervals. A
technique for inventory control may be built using different arrangements of these systems. For
instance, cyclical stock reviews rather than ongoing ones might be required for a pure two-bin system.
19. List two types of stock control systems used and their functions and features.
Periodic Inventory Control System:
Perpetual Inventory Control System:

20. Choose three items relevant to the area of hospitality you are studying and explain how you would
monitor them for quality.
Food and beverages, lodging, recreation, travel and tourism, and meetings and events
21. List two pieces of documentation that may be referred to during the delivery of stock.
Delivery documents generally provide the delivery instructions for an order or trip and specify the
products and quantities to deliver.
22. Briefly outline the procedures involved in taking receipt of stock.
It is appropriate procedure to check the package for visible damage before confirming that the contents
match the packing list and signing and dating the packing list as confirmation of delivery. To guarantee
correctness, the products should then be tallied and compared to the purchase order.
23. List two stock security systems that a hospitality business may have in place to reduce risk of theft?
 Install technology to monitor storage
 Count all stock items twice upon delivery
 Review each days transactions records
24. Briefly the purpose of barcodes and scanners, as well as how they are used as part of stock control.
Product data is gathered via barcode scanners and then added to the customer's order total. Barcode
scanners are used in supply chain applications by inventory management systems to monitor items from
the moment they are received in the warehouse until they are sent out.
25. Outline the procedures involved in planning and running a stock take.
 Decide how frequently to take stock. There is no getting around the reality that taking a stock
takes time and effort.
 Print your inventory forms.
 Before the stock take, organise your inventory.
 Organise the workers.
 Stock management doesn't include making assumptions.
 Validate your inventory.

 Keep your stock records current.
26. Explain how you can use the reports generated from a stock take to help with stock control in future.
 Developing a comprehensive program for minimizing stock losses.

 Investing more time and resources in stock control processes.
 Training staff members to minimize losses
27. Explain why correct ventilation, temperature control and humidity control can protect stock from
damage and spoilage.
Storage area should be completely free of sunlight, kept a cool temperature consistently, and have
exposure to minimal humidity levels. In fact, humidity levels should not exceed 50-55% in order to
keep food safe long term. The idea temperature range for dry storage is between 50 to 70 degrees
Fahrenheit.
28. Explain how you can protect stock from damage by treating for vermin infestation.
 Dispose of food scraps promptly and clean food preparation areas thoroughly.
 Inspect living and working areas for potential rodent entrances and block
them where possible with concrete, hard setting filler, steel wool or heavy gauge sheet metal.
 Ensure rubbish bins have tight-fitting lids and are regularly emptied.
 Keep your home and property clear of rubbish.
 Keep stacked materials such as wood and bricks at least 30cm above the ground to minimise hiding /
nesting / thoroughfare of rats and mice.
 Regularly clean out sheds, storage areas and dispose of unwanted items.
 Remove unwanted undergrowth – cut back grass, trees, bushes, and creepers which may provide
cover or access to the roof.
 Dispose of fallen fruit, seed and waste from aviaries and chicken pens and pet faeces.
 Do not use open compost heaps.

Assessor Checklist: Assessment Task 1 (Written Assessment)

Questions Satisfactory
Q1.  Yes  No
Q2.  Yes  No
Q3.  Yes  No
Q4.  Yes  No
Q5.  Yes  No
Q6.  Yes  No
Q7.  Yes  No
Q8.  Yes  No
Q9.  Yes  No
Q10.  Yes  No
Q11.  Yes  No
Q12.  Yes  No
Q13.  Yes  No
Q14.  Yes  No
Q15.  Yes  No
Q16.  Yes  No
Q17.  Yes  No
Q18.  Yes  No
Q19.  Yes  No
Q20.  Yes  No
Q21.  Yes  No
Q22.  Yes  No
Q23.  Yes  No
Q24.  Yes  No

Q25.  Yes  No
Q26.  Yes  No
Q27.  Yes  No
Q28.  Yes  No

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.
Student Use
Student ID No
Student Name
Unit Code SITXINV008
Unit Title Control stocks

Assessment No. 2
Assessment Method Student logbook
Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:
Assessor Use Only

Outcome
Satisfactory / Not Satisfactory
Assessor Feedback:
Assessor Name: Signature: Date:
Student Submission Receipt: Your submission has been received. Please keep a copy of this record.
Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………
Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Assessment Task 2 – Logbook
Information for students
Tasks required for this unit

This unit of competency requires that you:
 communicate verbally and in a non-discriminatory way with three different colleagues or

customers, including at least one from a different social group and one from a different
cultural group, including:
o attempting to overcome language o communicating in line with

barriers appropriate social and cultural
conventions
o being respectful and sensitive
 identify when assistance is required in the above communication and seek help using the
appropriate channels.
Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the stock control tasks
listed above. It is important that you provide evidence that you have successfully
completed each task. We have provided a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each component of the task. We have provided a number of documents
to assist you and you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 correctly using stock control systems and equipment to manage all stock
control and ordering procedures
 regularly monitoring and maintaining stock levels to ensure they meet the
organisation's stock control requirements
 monitoring the security of stock and taking action as required to adjust

procedures
 ensuring colleagues understand their responsibilities regarding how to order

stock
 maintaining stock levels and drawing reports from relevant systems
 monitoring performance of stock, identifying popular or slow-selling/moving

items
 monitoring and adjusting stock reorder cycles
 following procedures to process stock orders
 maintaining and recording accurate details of stock levels
 following procedures for the receipt and recording of incoming stock
 making sure stock is protected against loss/wastage by checking storage

conditions
 identifying, recording and reporting stock losses
 identifying avoidable losses and determining why these occur
 recommending ways to prevent future losses and implementing appropriate

procedures
 monitoring delivery of stock to make sure that agreed deadlines are met
 working with suppliers to ensure continuity of supply
 dealing with or referring routine supply problems to relevant personnel
 distributing stock through the organisation based on allocations

 organising stocktakes at appropriate intervals
 allocating stocktaking responsibilities to staff
 supervising operation of the stocktake
 producing accurate stocktake reports within designated timelines.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, a logbook summary and a Journal template that you must complete each
time you complete activities relevant to this assessment. The Journal also includes
questions that you will need to answer about what you did – this gives you an
opportunity to demonstrate your knowledge in respect of key concepts and your
organisation’s procedures.
You will also find a Supervisor Declaration form.
Each time you complete a task relevant to this assessment, you will need to:
 Complete a Journal. The Journal helps you to record the stock control work
you did. It also provides you with an opportunity to think about the processes
you undertook – what went well, what you would do differently next time and
so on. It also helps you to provide evidence for your assessment as each
Journal template will indicate evidence to be submitted. Each Journal template
is linked to the steps in this task.
 Ask your supervisor/assessor to sign the Supervisor endorsement section at

the end of your Journal.
Your assessor will also observe you as you complete the activities required of this
assessment. They will complete observation checklists to record your performance.
As directed in your Student Logbook, you will need to ensure you order, control and
administer continuous and efficient supply relating to at least six different types of
stock items. These items will be specific to the area of hospitality in which you are
studying.
When you have completed all of your Journals, ask your Supervisor/s to complete
the Supervisor Declaration that you will find in your Student Logbook.
Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry after you complete activities

relevant to this task and ask your supervisor to do the same. Providing
organised, complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Maintain stock levels and records.
Over a period of time, you will need to maintain the levels of at least six different
stock items. You will need to use stock control systems, equipment and devices to

support your work and follow policies and procedures to:
 regularly check stock levels
 check security of stock
 take action where stock protection is not sufficient
 update the stock system
 generate stock level reports
 check for popular/fast-selling items/stock
 check for slow-selling/moving items/stock
 monitor and adjust stock reorder cycles
 check for stock losses
 record stock loss/wastage in the system
 discuss reasons for stock loss with your team
 generate stock loss reports
 identify losses that were avoidable and work out why the losses occurred
 identify and implement procedures/processes to reduce stock loss.
If you are completing this task in the RTO’s simulated hospitality environment, your
assessor will provide you with information about the stock items you will be
controlling and scenarios that you will need to respond to.
If you are completing this task in a real workplace, you will be completing these
tasks in response to the usual day-to-day operations of your workplace.
The Journal/s that you will find in the Student Logbook have been provided to help
you.
Complete a Journal for each time you control an item of stock as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the endorsement each time that you complete a Journal.
3. Process stock orders.
You will need to demonstrate that you can process orders for stock by following
policies and procedures. The stock being ordered must be the ones you were
monitoring as part of the previous step. You will need to:
 check stock levels and determine what needs to be ordered, when and the
quantities/amounts and any other specifics
 calculate supplier costs and cost of the order/s
 check and record incoming stock against purchase and supplier agreements
 communicate with staff about their ordering responsibilities.
Complete a Journal for each time you order stock as part of your assessment for
this unit. Don’t forget to ask your supervisor/assessor to complete the endorsement
each time that you complete a Journal.

4. Follow up orders.
This part requires that you demonstrate that you can control the delivery and
storage of stock. This will relate to the stock you ordered during the step above.
You will need to follow procedures and:
 make sure the stock is to arrive when expected
 liaise with suppliers to ensure continuity of supply
 deal with any issues related to the delivery and supply of stock
 make sure that stock is distributed correctly to where it is needed.
Complete a Journal for each time you receive a delivery of stock as part of your
5. Organise and administer a stocktake.
This part requires that you organise and administer a stocktake. This will involve
the stock items you have been assessed controlling over the duration of your
assessment.
You will need to have a small team to supervise during the stocktake.
Your assessor will organise this if you are completing this task in your RTO’s
hospitality environment.
Note:
If you are doing this task in your own workplace and cannot participate in a
stocktake, your assessor will make arrangements for this to be completed in a
simulated environment. Alternatively, you may be able to simulate one in your
workplace with permission of your supervisor. If you have any concerns about this
part of the assessment, contact your assessor immediately.
You will need to:
 ensure the stocktake occurs at an appropriate time
 allocate and communicate responsibilities to your stocktake team
 supervise the stocktake
 generate stocktake reports once all data has been gathered.
Complete a Journal for each time you receive a delivery of stock as part of your
6. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents.
 Journal (endorsed by your supervisor/assessor)

 Supervisor declaration (a supervisor declaration must be completed by each
workplace supervisor. If you completed all of your shifts at the one venue, then
you would submit only one. If your logbook contains entries from different
kitchens and venues, then please have each supervisor you work under
complete a supervisor declaration).
Send or submit the completed Student Logbook to your assessor.
Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.
S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this
(Comment and feedback to
assessment task the student needs to
students)
demonstrate competency in the following critical
aspects of evidence:
Observation 1
The student has monitored and maintained stock by:
 using stock control systems and equipment to manage

all stock control and ordering procedures
 regularly monitoring and maintaining stock levels to

ensure they meet the organisation's stock control
requirements
 monitoring the security of stock and taking action as

required to adjust procedures
 maintaining stock levels and drawing reports from

relevant systems
 monitoring performance of stock, identifying popular or

slow-selling/moving items
 monitoring and adjusting stock reorder cycles
 making sure stock is protected against loss/wastage by

checking storage conditions
 identifying, recording and reporting stock losses
 identifying avoidable losses and determining why these

occur
recommending ways to prevent future losses and
implementing appropriate procedures.
The student has processed orders by:
 ensuring colleagues understand their responsibilities

regarding how to order stock
 following procedures to process stock orders
 maintaining and recording accurate details of stock

levels
following procedures for the receipt and recording of
incoming stock.
The student has received stock by:

 monitoring delivery of stock to make sure that agreed

deadlines are met
 working with suppliers to ensure continuity of supply
 dealing with or referring routine supply problems to

relevant personnel
distributing stock through the organisation based on
allocations.
Thes student has organised and administered a stocktake

by:
 organising stocktakes at appropriate intervals
 allocating stocktaking responsibilities to staff
 supervising operation of the stocktake
producing accurate stocktake reports within designated

timelines.
Assessor observations have been completed and collectively

across all observations (either singular or on multiple
occasions) all boxes have been checked as Yes and the
student demonstrated their competence as per the quality
indicators provided in the Assessor Logbook.
The student’s workplace supervisor (or the assessor if in a

simulated environment) has completed the Supervisor
Declaration Section in the student’s logbook and you are
satisfied that they have answered Yes to each question, the
supervisor has provided comments/feedback and you have
followed up on any gaps or concerns you have by discussing
this with the supervisor.
Provide details of any discussions that took place in the
Comments column.

SITXINV008 - Student Assessment Pack

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SITXINV008 - Student Assessment Pack

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au

Final Assessment Summary Sheet

Student Name: Mehakpreet singh Student ID: NTCA230137

Start Date: Completion Date:

Unit Code: SITXINV008

Unit Title: Control stocks

Student Signature: _____________________________________________________________

Student Declaration: Assessor Declaration:

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 1 of 22

For office use only

Final Assessment Result Entered onto

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 2 of 22

Assessment Resource Summary

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 3 of 22

Assessment Cover Sheet

Student Name Mehakpreet singh

Unit Code SITXINV008

Unit Title Control stocks

Student Declaration I declare that:

Assessor Use Only

Satisfactory / Not Satisfactory

Assessor Name: Signature: Date:

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 4 of 22

Assessment Task 1: Written Assessment

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 5 of 22

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 6 of 22

1. Describe the FIFO principle.

4. What is meant by the term slow-moving item?

5. List four reasons why an item may become a slow-moving item.

Document: SITXINV008 - Student Assessment | Version: 1.1 | Page 7 of 22

 Every day, spot-check four inventory items.

 Do the math for inventory turnover.

 Examine the typical days to sell (or use).

 Analyse the storage costs for inventory items.

 Utilise sales data to forecast trends.

8. Describe each of the following inventory systems:

 Record how much is being wasted.

 Plan your meals.

 Safely store and consume leftovers.

 Food should be properly stored.

14. Explain the purpose of stock level reports.

15. Explain the purpose of stock movement reports.

17. Explain the purpose of stock valuation reports.

Periodic Inventory Control System:

Perpetual Inventory Control System:

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22. Briefly outline the procedures involved in taking receipt of stock.

 Install technology to monitor storage

 Count all stock items twice upon delivery

 Review each days transactions records