Cookery project

Student Name

Student Number

Course and Code

Unit(s) of Competency and Code(s)

SITXINV007 Purchase goods

Stream/Cluster

Trainer/Assessor

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Project

Assessment 2

Assessment 3

Assessment conducted in this instance: Assessment 1 |X| 2 |_| 3 |_|

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No |_| No further information required

Yes |_| Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete

|_|

My assessor has discussed the adjustments with me

|_|

I agree to the adjustments applied to this assessment

Signature

Date

2nd Assessor to complete

|_|

I agree the adjustments applied to this assessment are reasonable

Name

Signature

Date

What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:

Performance Evidence

determine and confirm purchasing requirements for at least six of the goods listed in the knowledge evidence

make purchase arrangements for the goods to meet different :

· end product requirements

· customer specifications:

· numbers

· special requests

assess supplier capacity to meet price, quality and delivery expectations for each of the above goods

complete above purchasing activities following organisational requirements for stock ordering, including procedures and documentation.

Knowledge Evidence

specific industry sector and organisation:

· features of products sold and the expected level of quality

· formats for and contents of workplace documents that describe supply requirements

· forecasting methods for calculating required quantity of goods

· formats for and inclusions of job costings that describe purchase price limitations

· sources of product and supplier information

· sources of information on negotiated cost of supply, contractual arrangements and preferred supplier arrangements

· formats for and inclusions of supplier specifications for the purchase of goods

· full content of stock ordering procedures and documents

· individual stock ordering responsibilities

sources of information to determine purchase requirements:

· buffet designs

· catering orders

· customer specifications:

· numbers

· special requests

· event orders

· event running sheets

· function orders

· menus

· operational itineraries for crew

· passenger itineraries

· passenger lists

· recipes

· reservation profiles

· rooming lists

· standard yields

goods that need to be purchased by a business:

· alcoholic or non-alcoholic beverages

· cleaning agents and chemicals

· customer travel products:

· luggage labels

· travel bags

· travel wallets

· tickets

· vouchers

· event supplies

· food:

· dairy products

· dry goods

· fresh goods

· frozen goods

· fruit or vegetables

· meat, poultry or seafood

· fuel:

· aircraft

· coaches

· hire cars

· vessels

· general stores

· housekeeping supplies

· linen

· merchandise

· uniforms

considerations in determining quality and suitability of stock on hand:

· ability to meet customer requirements:

· numbers

· special dietary requirements

· special requests

· ability to meet requirements of:

· event

· menu

· recipe

· touring itinerary

· for food:

· currency of best by or use by dates

· freshness

· size

· weight

· numbers of goods on hand

organisational procedures for the supply of goods:

· completing purchase orders

· gaining authority to purchase

· limitations on which suppliers can be used

· who is authorised to negotiate and purchase

assessment of supplier capacity to meet price, quality and delivery expectations:

· comparing price with previous supply costs

· visual assessment

· taste test for food

· visual assessment

· taste test for food

· checking on others’ satisfaction with the supplier

determinants of the quality of goods:

· ability to meet:

· customer specifications

· organisational quality specifications

· portion requirements

· currency of best by or use by dates

· freshness

· size

· weight.

Place/Location where assessment will be conducted

Resource Requirements

Computer, calculator, telephone, internet connection, Stock supplies for quality and suitability assessment, job costings, existing supplier contracts as these exist in the organisation or RTO, stock control procedures used in the organisation or RTO.

Instructions for assessment including WHS requirements

You are required to determine and confirm purchasing requirements for 6 different goods categories listed in Question 3 of this project.

You are required to address and answer all questions included in this project. Your trainer will be available to discuss your purchasing analysis and further actions and negotiations required on the following date and

time: _______________________________________________________ .

You will be provided with feedback on your project following the submission of your work.

Statement of Authenticity

|_|

I acknowledge that I understand the requirements to complete the assessment tasks

|_|

The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

|_|

I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment

Student Signature: Date: / /201

This assessment:

First Attempt |_|

2nd Attempt |_|

Extension |_| – Date:    /    /   

RESULT OF ASSESSMENT

Satisfactory |_| Not Yet Satisfactory |_|

Feedback to Student:

Assessor(s) Signature(s):

Date:

   /    /     

Student Signature

Date:

   /    /     

Price

Conditions e.g. delivery time frames

Availability

Account Requirements

Payment terms

Item/Product

Qty In Stock

Purchase Qty

Specification

Comparable size/Qty/Quality

Exist.

X

Z

Existing Supplier

Supplier X

Supplier Z