SITXINV003 Assessment Task Purchase Goods

SITXINV003 PURCHASE GOODS
Assessment Tasks
SITXINV003
Purchase Goods
Unit code: SITXINV003
Unit of competency: Title: Purchase goods
Name of your trainer/assessor:
Your name:
Your postal address:
Company / organisation(if
applicable)
Student Phone:
Student Phone (mobile):
Email:
Assessment tasks SITXINV003, Purchase Goods

Wakefield International College Pty Ltd, Address: Level 7 25 Franklin Street, Adelaide SA -5000 Phone: +61 8 7225 4506 Email:
info@wic.sa.edu.au
RTO No: 45503 CRICOS No: 03766G All rights reserved to WIC, Version uncontrolled when printed/downloaded 2
TASK 1 - PROJECT
Before you commence this section of the assessment you are to complete the checklist. This
checklist should be reviewed by you to evaluate your readiness for assessment, and to
confirm your understanding of the criteria by which this assessment task will be judged.
Once you feel you have the required skills and knowledge to demonstrate each of the
following assessment criteria, you are ready to be assessed. If you feel you are not ready to
be assessed before the assessment has commenced, feel free to speak with your assessor
for any reasonable adjustment or assessor intervention.
You may refer to this checklist at any stage PRIOR to the commencement of your
assessment. You may not refer to this checklist whilst you are being assessed.
I feel I can
Student Assessment Criteria
demonstrate this
Communication | Are you able to:
Communicate clearly with others
Clarify the task requirements
Ask for help when needed
Follow instructions ☐ Yes ☐ No
Give and receive feedback as appropriate
Answer questions and clarify concerns that arise
Explain rational on decisions effectively
Safety | Are you able to:
Work safely at all times ☐ Yes ☐ No
☐ Yes ☐ No
Ensure your actions do not put the safety of yourself or others at risk
Task requirements | Are you able to

Source and document current and emerging industry information on the ☐ Yes ☐ No
hospitality industry using at least three information sources listed in the
knowledge evidence

info@wic.sa.edu.au
Source and interpret information on the following from the above sources ☐ Yes ☐ No
and share with colleagues to improve knowledge of the hospitality industry
such as:
 Current and emerging products and services
 Current issues
 Career opportunities
 Relationship between other related industries
 Compliance issues and quality assurance
 New products, technology, techniques and services
 Work ethic required to work in the industry
Identify ways to integrate current hospitality industry information into daily ☐ Yes ☐ No
work activities to enhance the quality of work performance.
Identify sources of information on the hospitality industry, such as: ☐ Yes ☐ No

Developers of codes of conduct or ethics
Discussions with experienced industry personnel
Industry accreditation operators
Industry associations and organisations
Industry journals, reference books and seminars
Libraries and media
Networking with colleagues and suppliers
Personal observations and experience
Plain English documents, issued by government regulators, that describe
laws relevant to the hospitality industry
Training courses
Unions
Apply knowledge of structure of the hospitality industry and its different ☐ Yes ☐ No
sectors, including:
Key characteristics
Main functions
Features and services of businesses within the local and regional industry
Business relationships between different sectors
Apply information of relevance to the hospitality industry, including: ☐ Yes ☐ No
Economic and social significance of the hospitality industry
Career opportunities within the industry
Roles and general responsibilities for different jobs in the industry

info@wic.sa.edu.au
Apply key ways that information is used to enhance the quality of work ☐ Yes ☐ No
performance, including:
Improving skills and productivity
Producing food items to meet current market trends and customer
expectations
Providing quality hospitality service
Suggesting new and improved ways of doing things
Working effectively with:
Other sectors of the hospitality industry
Suppliers
Apply working abilities according to: ☐ Yes ☐ No
Ethical industry practices
Legal requirements for self and the organisation
Apply key characteristics and main functions of allied and related industries ☐ Yes ☐ No
Apply primary functions of: ☐ Yes ☐ No

Major cross-industry and sector-specific industry associations especially
those with which the business has a relationship
Trade unions in the industry
Apply basic aspects of ethical issues specifically relevant to the hospitality ☐ Yes ☐ No
industry
Apply basic aspects of hospitality industry quality assurance processes: ☐ Yes ☐ No

Industry accreditation schemes
Codes of conduct or ethics
Industry association membership
Occupational licensing
Reasons for participation and impacts of non-compliance
Roles and responsibilities of individual staff members when participating in
schemes
Apply basic aspects of state, territory and commonwealth laws specifically ☐ Yes ☐ No
relevant to the hospitality industry and actions that must be adhered to by
hospitality businesses:
Food safety
Responsible service of alcohol
Responsible conduct of gaming
Local community protection that must be met by hospitality industry
operators when delivering services and requirements to maintain the lifestyle
of neighbouring residents
Apply basic aspects of industrial relations: ☐ Yes ☐ No
Award provisions
Equal employment opportunity (EEO) law
Rights of employees and responsibilities of employers to make merit-based
employment decisions

info@wic.sa.edu.au
Apply current and emerging technology used in the hospitality industry, such ☐ Yes ☐ No
as:
Catering systems
Applications for electronic devices and computers
Computer-aided despatch systems
Food production systems
Industry online booking systems
Industry reservations, operations and financial and tracking systems
Project management systems
Social media sites.

info@wic.sa.edu.au
Assessment Task:
1. Describe the following terms, in your own words:

a. Features of products
b. Expected level of quality
2. Identify and describe 4 forecasting methods.
3. Where can you find information on the following:

a. Negotiated cost of supply
 Searching on the internet
 Looking through industry documents of supplier delivery of stock (products)
b. Contractual arrangements
 Management will finalise any final agreements
 Supplier arrangements in your business folder of where all suppliers
communication is kept
c. Preferred supplier arrangements

 All these details will be in the workplace of the organisation where everything
is kept for each supplier in detail
4. What specifications might you include on a purchase order for goods?

 You will require a purchase order form for ordering of the goods
 This form will include:
 The product name
 Product quantities
 Agreed prices
 These above are the specifications required to be demonstrated on the purchase
order form / giving a clear identity of how much and what sort of products is and
costs and descriptive of goods purchased
 Suppliers name and purchasing name and addresses
 Purchase order number
 Deliver times and dates
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 Quantities, agreement price and conditions

5. Describe, in your own words, how you might use each of the following sources of
information to determine purchase requirements.
a. Buffet designs
Depending on the type of buffet would give you an indication of what to order for
that buffet. Considerations to take into account when ordering for a buffet is to
think of what time the buffet would be operating and how long for as well to be
thought of when purchasing products for this buffet. Example of stock to be
ordered could include the perishable items as well as the utensils etc required to
cater for the time frame of the buffet being open to customers.
b. Catering orders
c. Customer specifications
d. Event orders and running sheets

e. Function orders
f. Menus
g. Operational itineraries for crew, passenger itineraries, and passenger lists
h. Recipes
i. Reservation profiles and rooming lists
j. Standard yields

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6. List 4 alcoholic and 4 non-alcoholic beverages that may need to be purchased by a
business.

7. Identify at least 5 customer travel products
8. When purchasing goods, what are the 6 types of foods that might be required to be
purchased?
9. Identify 4 vehicles in the work place that require fuelto be purchased.
10. Other than food, identifyat least 7 types of goods that may need to be purchased by a
hospitality business:
11. What are the considerations that must be accounted for when determining quality
and suitability of stock? Discuss in report format.
12. Outline what you would expect from each of the following organisational procedures
relating to the supply of goods:
a. Completing purchase orders

b. Gaining authority to purchase
c. Limitations on which suppliers can be used
d. Authorised persons to negotiate and purchase
13. Discuss what you would do to assess a supplier’s capacity to meet price, quality and
delivery expectations.
14. Briefly discuss each to the determinants of the quality of goods.
15. Research and print off an order form that could be used to order stock in a hospitality
venue. (You may use a form from your workplace) Once you have printed your order
form you will need to Highlight the areas that describe supply requirements.
You either create your own purchase order and fill in the below or download a
printable purchase order from google:
When you find your purchase order you need to highlight these areas on your form:
Supplier name

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Delivery to who? Name or receiver of the stock
Delivery date
Description of the order highlight the products, quantitites cost
Who ordered the stock
Record of Task 1
Learner details Assessor details

Name : Name: Matilda Panuccio
Unit Code: SITXINV003 Unit Name: Purchase goods

Site: Date:9/10/20
WIC
Record of assessment results (please tick appropriate box)
Assessment activity Satisfactory Date More Date
evidence
Task 1 – Project ☐ ☐
Context
detail.
Assessor to
record

info@wic.sa.edu.au
Attempts - Attempt / / attempt 2 / / Attempt 3 / /
1
Appeals If you receive a Not Satisfactory assessment result you have the right to
appeal. You have two assessment attempts. After the second attempt
arrangements for payment will be made for reassessment purposes
Assessor Feedback to
learner: The assessor
must write full
feedback to the
learner that is
constructive and not
generic
Assessor Assesso Date

name r
signatur
e
Student declaration - I hereby certify that this assessment is my own work, based on my
personal study and/or research. I have acknowledged all material and resources used in the
presentation of this assessment whether they are books, articles, reports, internet searched or
any other document or personal communication. I also certify that the assessment has not
previously been submitted for assessment in any other subject or any other time in the same
subject and that I have not copied in part or whole or otherwise plagiarised the work of other
learning and/or other persons
I confirm that I understand that I must complete this assessment on my own. I confirm that I will
not cheat or plagiarise, or copy from another student during the completion of this assessment.
Name: Signature: Date:9/10/20
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and
the tasks it was applied to:

info@wic.sa.edu.au
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so
please explain:
Oral Assessment ☐Written Assessment ☐

Comments:
TASK 2 – RESEARCH REPORT/OBSERVATION

Before you commence this section of the assessment you are to complete the checklist. This
checklist should be reviewed by you to evaluate your readiness for assessment, and to
confirm your understanding of the criteria by which this assessment task will be judged.
Once you feel you have the required skills and knowledge to demonstrate each of the
following assessment criteria, you are ready to be assessed. If you feel you are not ready to
be assessed before the assessment has commenced, feel free to speak with your assessor
for any reasonable adjustment or assessor intervention.
You may refer to this checklist at any stage PRIOR to the commencement of your
assessment. You may not refer to this checklist whilst you are being assessed.
I feel I can
Student Assessment Criteria
demonstrate this
Communication | Are you able to:

info@wic.sa.edu.au
Communicate clearly with others
Clarify the task requirements
Ask for help when needed
Follow instructions ☐ Yes ☐ No
Give and receive feedback as appropriate
Answer questions and clarify concerns that arise
Explain rational on decisions effectively
Safety | Are you able to:
Work safely at all times ☐ Yes ☐ No
☐ Yes ☐ No
Ensure your actions do not put the safety of yourself or others at risk
Task requirements | Are you able to

Source and document current and emerging industry information on the ☐ Yes ☐ No
hospitality industry using at least three information sources listed in the
knowledge evidence
Source and interpret information on the following from the above sources ☐ Yes ☐ No
and share with colleagues to improve knowledge of the hospitality industry
such as:
Current and emerging products and services
Current issues
Career opportunities
Relationship between other related industries
Compliance issues and quality assurance
New products, technology, techniques and services
Work ethic required to work in the industry
Identify ways to integrate current hospitality industry information into daily ☐ Yes ☐ No
work activities to enhance the quality of work performance.
Identify sources of information on the hospitality industry, such as: ☐ Yes ☐ No

Developers of codes of conduct or ethics
Discussions with experienced industry personnel
Industry accreditation operators
Industry associations and organisations
Industry journals, reference books and seminars
Libraries and media
Networking with colleagues and suppliers
Personal observations and experience
Plain English documents, issued by government regulators, that describe
laws relevant to the hospitality industry
Training courses
Unions

info@wic.sa.edu.au
Apply knowledge of structure of the hospitality industry and its different ☐ Yes ☐ No
sectors, including:
Key characteristics
Main functions
Features and services of businesses within the local and regional industry
Business relationships between different sectors
Apply information of relevance to the hospitality industry, including: ☐ Yes ☐ No
Economic and social significance of the hospitality industry
Career opportunities within the industry
Roles and general responsibilities for different jobs in the industry
Apply key ways that information is used to enhance the quality of work ☐ Yes ☐ No
performance, including:
Improving skills and productivity
Producing food items to meet current market trends and customer
expectations
Providing quality hospitality service
Suggesting new and improved ways of doing things
Working effectively with:
Other sectors of the hospitality industry
Suppliers
Apply working abilities according to: ☐ Yes ☐ No
Ethical industry practices
Legal requirements for self and the organisation
Apply key characteristics and main functions of allied and related industries ☐ Yes ☐ No
Apply primary functions of: ☐ Yes ☐ No

Major cross-industry and sector-specific industry associations especially
those with which the business has a relationship
Trade unions in the industry
Apply basic aspects of ethical issues specifically relevant to the hospitality ☐ Yes ☐ No
industry
Apply basic aspects of hospitality industry quality assurance processes: ☐ Yes ☐ No

Industry accreditation schemes
Codes of conduct or ethics
Industry association membership
Occupational licensing
Reasons for participation and impacts of non-compliance
Roles and responsibilities of individual staff members when participating in
schemes
Apply basic aspects of state, territory and commonwealth laws specifically ☐ Yes ☐ No
relevant to the hospitality industry and actions that must be adhered to by
hospitality businesses:
Food safety
Responsible service of alcohol
Responsible conduct of gaming
Local community protection that must be met by hospitality industry
operators when delivering services and requirements to maintain the lifestyle
of neighbouring residents
info@wic.sa.edu.au
Apply basic aspects of industrial relations: ☐ Yes ☐ No
Award provisions
Equal employment opportunity (EEO) law
Rights of employees and responsibilities of employers to make merit-based
employment decisions
Apply current and emerging technology used in the hospitality industry, such ☐ Yes ☐ No
as:
Catering systems
Applications for electronic devices and computers
Computer-aided despatch systems
Food production systems
Industry online booking systems
Industry reservations, operations and financial and tracking systems
Project management systems
Social media sites.

info@wic.sa.edu.au
Assessment instructions
There are 3 parts to this assessment task
Part 1 Industry research and information Sources
For this assessment you are to demonstrate your ability to purchase goods in a tourism,
travel hospitality or event business you may do this in a workplace or simulated environment.
During this assessment you will be observed performing the following tasks:
 Determining and confirming purchasing requirements
You need to show me evidence of the above in detail in paragraph form
 Assessing the supplier’s capacity
Paragraph of how you would do the above topic
 Making purchasing arrangements
Paragraph of what you would consider on making the above topic
 Following organisational requirements
What you would think about following the above when ordering
In order to perform the above tasks, you will need access to:
 A diverse and comprehensive range of supply items that can be assessed for
quality and suitability
Write here a small list of products various products that you could purchase from your
supplier Use the list below
 Operational workplace specifications to determine:
o Details of supplier contracts

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Write here what details would be inclusive within a supplier and business contract of
the good being purchased
o Job costings
Write detailed paragraph of the job costings relevant to your purchase of products
required for you to use
And present 1 example:
 Current commercial stock control procedures and documentation
What stock control procedures you would follow when ordering and keeping stock
within the business?
What documentation would you use to keep track of the stock of what was purchased
and used?
1. Determine and confirm purchasing requirements
For this part of your assessment you will need to be observed:
a. Discussing end product requirements or customer specifications including:

i. Numbers
ii. Special requests
b. Checking and assessing quality of stock on hand
c. Maximising use of suitable stock
d. Calculating required quantity of goods
e. Determining price limitations
f. Creating purchase lists
You need to write here how you would do all the above from a – f refer to learner guide or
google

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Each of the above will need to be done for at least 6 of the following types of goods:
 Alcoholic or non-alcoholic beverages
 Cleaning agents and chemicals
 Customer travel products:
o Luggage labels
o Travel bags
o Travel wallets
o Tickets
o Vouchers
 Event supplies
 Food:
o Dairy products
o Dry goods
o Fresh goods
o Frozen goods
o Fruit or vegetables
o Meat, poultry or seafood

 Fuel:
o Aircraft
o Coaches
o Hire cars
o Vessels
 General stores
 Housekeeping supplies
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 Linen
 Merchandise
 Uniforms
2. Assessing the supplier’s capacity
For this part of the assessment you will be observed assessing the capacity of at least 2
suppliers different to meet the following expectations on each item:
Research 2 suppliers which supply products within the hospitality industry. Tell me how they
meet your expectation in the following? Showing me the comparison between the two
suppliers
a. Price
b. Quality
c. Delivery
You can do this by:
d. Sourcing and reviewing potential suppliers
How would you find potential suppliers? How would you review the fact that you
have chosen the best supplier to meet your needs?
e. Informing the supplier of any requirements and specifications that you have
previously determined
f. Confirming with the supplier the availability of supply
g. Discussing the costs with the supplier and negotiate costs
h. Seeking assistance and referring complex supply issues
3. Making purchase arrangements

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Once you have assessed the supplier’s capacity to meet expectations you will then be
observed making purchasing arrangements. This will involve:
a. Selecting the supplier and purchase goods based on:

i. Price
ii. Availability
iii. Quality
b. Arranging for the goods to be ordered
Select from above suppliers compared which supplier you are going to order your
products and explain how you have arranged for your goods to be ordered
These tasks must be done whilst following organisational policies, procedures and
requirements relating to:
c. Ordering procedures
d. Supplier selection procedures
e. Documentation procedures
f. Any other procedures that the organisation has in relation to stock ordering.
Part 2 Share your knowledge
Once you have written your report you will then need to share the information that you have
researched and reported on with your team (assessor and other students).
You need to present a 5 – 10 minute summary of the information that you have obtained in
part 1 and where you obtained the information
Present the 5 – 10 minute summary to your class. You can use presentation/visual aids to
assist you with your summary
Here you need to do a PP (Purchasing Goods) title of your PP

presentation on your report. 1-6 slides for your presentation
and you also need to do a summary of each slide

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Part 3 Discuss improvements
Once you have shared your knowledge, you will then need to discuss and identify ways in
which you could integrate this industry information into daily work activities to enhance the
quality of work performance of yourself and other employees. This does not need to be for a
specific workplace and can be general in nature, however, it must be relating to the
hospitality industry.
Summarise the points to the discussion made by the participants in the tale below: (record at
least 5 points raised for discussion)
Summary of discussion points
1. How could we share with others in the workplace the correct way of ordering
products?
2. If there is no Manager around to authorise negotiated purchase price of goods who

would be able to do this?
3. What other types of documentation would be best used for the purpose of
monitoring purchased products?
4. What methods of negotiating costs of goods could be best doing being done
between supplier and business?
5. When receiving perishable items what needs to be followed as a rule every time
new stock comes in?
Your assessor will be observing you complete Part 2 and 3 and will use the assessor
observation checklist (appendix 1) to mark this section

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Appendix 1 – Assessor observation checklist
This checklist is to be used when assessing the students in the associated task.
Student Name:
Student ID No:
Note: students must receive a yes for each criteria to receive a satisfactory outcome for this
section
Observation Criteria – when performing this S NS comments

task
Part 2 Presentation – share your knowledge
Did the student clearly identify the subject matter ☐ ☐
, and the audience
Did the student summarise the following
research points in their presentation ☐ ☐
a. Current and emerging products and services
b. Current issues in the hospitality industry
c. Career opportunities in your area
☐ ☐
d. Relationship between other related industries
e. Common compliance issues and quality
assurance ☐ ☐
f. New products, technology, techniques and
services
g. Work ethic required to work in the industry
Did the student prepare there summary and
present in 5 – 10 minutes
Did the student have an opening, body and
summary to allow a discussion after the
presentation
Part 3 – discussion improvements- after the presentation
Did the student discuss with the participants ☐ ☐
present ways in which they could integrate this
industry information into daily work activities to
enhance the quality of work performance of ☐ ☐
yourself and other employees
Did the student note the discussion points and
note at least 5 discussion points in the space
provided in this assessment
Assessor Assessor
Date
name signature

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Record of Task 2
Learner details
Assessor details
Name :
Name:
Unit Code: SITXINV003
Unit Name: Purchase goods
Site: Morphetville Rascource
Kitchen and store room
Date:
Assessment activity
Satisfactory
Date
More evidence
Date
Task 2– Research report/observation – report for part 1 Industry research and information
Sources
Task 2– Research report/observation - Part 2 presentation summary -Share your knowledge

(5 -10 minute presentation outline or PowerPoint slides)

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☐
Task 2 – Task 2– Research report/observation – - Part 2 Share your knowledge and part 3
discussion improvements – assessor observation checklist (appendix 1)
Task 2– Research report/observation –record of 5 discussion points in the table provided as

part of part 3 – table located on page 6
Context detail.
Assessor to record
Attempts -
Attempt 1
/ /
attempt 2

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/ /
Attempt 3
/ /
Appeals
If you receive a Not Satisfactory assessment result you have the right to appeal. You have
two assessment attempts. After the second attempt arrangements for payment will be made
for reassessment purposes
Assessor Feedback to learner: The assessor must write full feedback to the learner that is
constructive and not generic
Assessor name
Assessor signature
Date
presentation of this assessment whether they are books, articles, reports, internet searched
or any other document or personal communication. I also certify that the assessment has not
info@wic.sa.edu.au
I confirm that I understand that I must complete this assessment on my own. I confirm that I
will not cheat or plagiarise, or copy from another student during the completion of this
assessment.
Name:
Signature:
Date:15/10/20
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied
and the tasks it was applied to:
Assessor Intervention (if applicable) - did you need to assist the student in this assessment.
If so please explain:

Comments:

info@wic.sa.edu.au
Student Instructions
 This assessment will be undertaken in the classroom.

 This is an open book written assessment
 Time allocated: 2 hours.
 Please print / write legibly
 Make sure you answer all questions
 Black or blue pen is required to complete this assessment.
 Return your assessment by the date set by your assessor
 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 students after the completion of the
assessment. The trainer assessor will explain the appeals process.
 Re-assessment: If you do not achieve the required standard, you will be given the
opportunity to be re-assessed by our Assessor. Arrangements will be made on an
individual basis.
1 Discuss end product requirements and provide an example?
☐ S ☐ NS
Result
2 Discuss quantity of stock?

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☐ S ☐ NS
Result -
3 Discuss quality of stock?
☐ S ☐ NS
Result -
4 List 4 ways to maximise use of suitable stock and avoid wastage?
☐ S ☐ NS
Result -
5 What is forecasting?

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☐ S ☐ NS
Result -
6 How do you use forecasting methods to calculate required quantity of goods?
☐ S ☐ NS
Result -
7 What are price limitations?
☐ S ☐ NS
Result -
8 Describe 5 things that would need to be placed on a purchase list?

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☐ S ☐ NS
Result -
9 Identify the ways you can source suppliers?
☐ S ☐ NS
Result -
10 Explain how you would inform a supplier of requirements and specifications of

an order?
☐ S ☐ NS
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Result -
11 List the ways you can confirm availability of supply to meet production
requirements?
☐ S ☐ NS
Result -
12 What can you do to ensure you negotiate the best cost for the business?
☐ S ☐ NS
Result -
13 Identify possible supply issues that should be referred to a higher level staff
member?
☐ S ☐ NS

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Result -
14 Discuss how you would assess a supplier’s capacity to meet price?
☐ S ☐ NS
Result -
15 Discuss how you would assess a supplier’s capacity to meet quality?
☐ S ☐ NS
Result -
16 Discuss how you would assess a supplier’s capacity to meet delivery

expectations?
☐ S ☐ NS

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Result -
17 Discuss how you would complete an assessment of quality of goods from

supplier?
☐ S ☐ NS
Result -
18 What should you select supplier and purchase goods based upon?
☐ S ☐ NS
Result -
19 What should you do if you are unsure about making any financial decisions or
completing something that is not part of your responsibility?
☐ S ☐ NS
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Result -
20 List at least 4 reasons why you must keep accurate purchase records?
☐ S ☐ NS
Result -
21 Provide 4 examples of job costings inclusions that could lead to price

limitations?
☐ S ☐ NS

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Result -
22 Describe individual stock ordering responsibilities?
☐ S ☐ NS
Result -
Record of Task 3
Learner details Assessor details

Name : Name:
Unit Code: SITXINV003 Unit Name: Purchase goods

Site: Date:

Assessment activity Satisfactory Date More Date
evidence
Task 3 – Written questions ☐ ☐
Context
detail.
Assessor to
record
Attempts - Attempt / / attempt 2 / / Attempt 3 / /

1

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Appeals If you receive a Not Satisfactory assessment result you have the right to
appeal. You have two assessment attempts. After the second attempt
arrangements for payment will be made for reassessment purposes
Assessor Feedback to
learner: The assessor
must write full
feedback to the
learner that is
constructive and not
generic
Assessor Assessor Date

name signature
presentation of this assessment whether they are books, articles, reports, internet searched or
any other document or personal communication. I also certify that the assessment has not
I confirm that I understand that I must complete this assessment on my own. I confirm that I will
not cheat or plagiarise, or copy from another student during the completion of this assessment.
Name: Signature: Date:
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and
the tasks it was applied to:

info@wic.sa.edu.au
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so
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SITXINV003 Assessment Task Purchase Goods

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SITXINV003 PURCHASE GOODS

Name of your trainer/assessor:

Your postal address:

Student Phone (mobile):

Assessment tasks SITXINV003, Purchase Goods

Work safely at all times ☐ Yes ☐ No

Task requirements | Are you able to

Assessment tasks SITXINV003, Purchase Goods

Identify sources of information on the hospitality industry, such as: ☐ Yes ☐ No

Assessment tasks SITXINV003, Purchase Goods

Apply primary functions of: ☐ Yes ☐ No

Apply basic aspects of hospitality industry quality assurance processes: ☐ Yes ☐ No

Assessment tasks SITXINV003, Purchase Goods

Assessment tasks SITXINV003, Purchase Goods

1. Describe the following terms, in your own words:

2. Identify and describe 4 forecasting methods.

3. Where can you find information on the following:

c. Preferred supplier arrangements

4. What specifications might you include on a purchase order for goods?

d. Event orders and running sheets

Assessment tasks SITXINV003, Purchase Goods

7. Identify at least 5 customer travel products

9. Identify 4 vehicles in the work place that require fuelto be purchased.

a. Completing purchase orders

14. Briefly discuss each to the determinants of the quality of goods.

Assessment tasks SITXINV003, Purchase Goods

Description of the order highlight the products, quantitites cost

Who ordered the stock

Learner details Assessor details

Unit Code: SITXINV003 Unit Name: Purchase goods

Assessment tasks SITXINV003, Purchase Goods

Assessor Assesso Date

Name: Signature: Date:9/10/20

Assessment tasks SITXINV003, Purchase Goods

Oral Assessment ☐Written Assessment ☐

TASK 2 – RESEARCH REPORT/OBSERVATION

Assessment tasks SITXINV003, Purchase Goods

Work safely at all times ☐ Yes ☐ No

Task requirements | Are you able to

Identify sources of information on the hospitality industry, such as: ☐ Yes ☐ No

Assessment tasks SITXINV003, Purchase Goods

Apply primary functions of: ☐ Yes ☐ No

Apply basic aspects of hospitality industry quality assurance processes: ☐ Yes ☐ No

Assessment tasks SITXINV003, Purchase Goods

There are 3 parts to this assessment task

Part 1 Industry research and information Sources

 Determining and confirming purchasing requirements

You need to show me evidence of the above in detail in paragraph form

 Assessing the supplier’s capacity

Paragraph of how you would do the above topic

 Making purchasing arrangements

Paragraph of what you would consider on making the above topic

 Following organisational requirements

 Operational workplace specifications to determine:

o Details of supplier contracts

Assessment tasks SITXINV003, Purchase Goods

And present 1 example: