question381312

Course Details

Course Name SIT40516 CERT IV COMMERCIAL COOKERY

Unit(s) of competency

Unit Code (s) and Names SITXINV004 Control stock

Assessment Details

Term and Year TERM 2,2020 Time allowed Assessment No Assessment Weighting Assessment Descriptor PERFORMANCE

Due Date Extension (if approved) Re-Assessment Details

Term and Year Time allowed Assessment No Re-assessment Fee Paid? Assessment Type Due Date No Extension Student Details and Declaration

Student Name Student ID Trainer/Assessor’s Name ANTHONY JOHNSON

Student Declaration:

a. I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.

b. I have not submitted any part of this assignment previously as part of another unit/course.

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

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

Date: _______/________/______

Assessment Outcome – To be completed by the Assessor

Assessor’s Name Results FORMCHECKBOX Satisfactory FORMCHECKBOX Not Satisfactory

Marks:

Re-assessment eligibility FORMCHECKBOX Yes FORMCHECKBOX No

Due Date: This assessment First Attempt FORMCHECKBOX 2nd Attempt FORMCHECKBOX Late FORMCHECKBOX Penalty__________

FEEDBACK TO STUDENT

Progressive feedback to students, identifying gaps in competency and comments on positive improvements:

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Student Declaration: I declare that I have been assessed in this unit and I have been advised of my result. I am also aware of my right to appeal and the reassessment procedure.

Signature: ____________________________

Date: ____/_____/_____ Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

FORMCHECKBOX Student did not attend the feedback session.

Feedback provided on assessment.

Signature: ____________________________

Date: ____/_____/_____

FEEDBACK TO STUDENT (FOR REASSESSMENTONLY)

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Student Declaration: I declare that I have been re-assessed in this unit and I have been advised of my result. I am also aware of my right to appeal.

Signature: ____________________________

Date: ____/_____/_____ Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

FORMCHECKBOX Student did not attend the feedback session.

Feedback provided on assessment.

Signature: ____________________________

Date: ____/_____/_____

-57150123825Assessment Activity

(Performance)

00Assessment Activity

(Performance)

SITXINV004

Control Stock

DOCUMENT CONTROL

VERSION DATE COMMENTS

1.0 14th September 2016 Original

ASSESSOR PRE-ASSESSMENT CHECKLIST

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

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

Is the learner ready for assessment? ?Yes ? No

Have you explained the assessment process and tasks? ? Yes ?No

Does the learner understand which evidence is to be collected and how? ? Yes ?No

Have the learner’s rights and the appeal system been fully explained? ? Yes ?No

Have you discussed any special needs or reasonable adjustments to be considered during the assessment? ? Yes ?No

Does the learner have access to all required resources? ? Yes ?No

ASSESSMENT INSTRUCTIONS

PURPOSE OF THE ASSESSMENT TASK

Assessment Tool Project

To demonstrate satisfactory completion of this Assessment Task the learner must Satisfactory

(S) Not Satisfactory

(NS)

Part A: Stocktake ? ?

Part B: Stocktake – discrepancies ? ?

Part C: Stock re – ordering ? ?

Overall Assessment Task Performance Satisfactory

(S) Not Satisfactory

(NS)

Assessment Task: Project ? ?

Resources required for this Assessment

Skills must be demonstrated in an operational tourism, travel, hospitality or events environment where stock levels are monitored and maintained. This can be:

an industry workplace

a simulated industry environment

Trainers must ensure access to the following resources:

computers, printers and stock control software systems

electronic equipment used for stock control

diverse and comprehensive range of tourism, travel, hospitality or event industry stock items that are monitored and maintained

current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock

Instructions for Trainer and Assessors

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

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

Instructions for the assessments

Attendance must be recorded in the Attendance Spreadsheet

The assessment is to be completed according to the Assessment task instructions and AAPoly’s Exam Rules

This is an individual, closed book (or 2 pages A4 typed notes or no notes allowed).

The Assessment must be completed in Blue or Black Pen

Trainer and Assessor are to complete the Pre-Assessment Checklist before commencing the Assessment process

Assessment Task Duration

Week 5

Learner Evidence Submission Requirements

The completed and signed Assessment Tool

CONTROL STOCK

ASSESSMENT TASK: PERFORMANCE

BRIEF

STOCK CONTROL: CLUB AAPOLY

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

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

For this task you will be provided with the following file – SITXINV401 Stockake.xlsx – excel spread sheet file that provides you with the data on the stock.

PART A: STOCKTAKE

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

You are provided with the following figures about the stock on hand for certain items. You need to enter these figures into your stocktake sheet (refer and use the above excel spread sheet) to perform calculations so that you can establish the value of the individual stock items as well as provide a total value of all stock items on hand.

PART B: STOCKTAKE – DISCREPANCIES

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

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

In this task you are provided with (1) stocktake reports

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

REFERENCE DOCUMENTS

Stocktake Report Freezer.pdf

WORKING SPREAD SHEET

Your nominated Trainer and Assessor will provide you with an excel spread sheet of these reports – Filename – SITXINV401, PART B, Stocktake Report Discrepancies .xlsx

As you have been informed that there are a few discrepancies in the stock records

These discrepancies could be with the price of the stock item or the quantity of the stock item. You need to identify the correct stock item that has the discrepancy and correct the figures so that all the figures tally with the final totals in each report.

You need to write a small summary report to explain what could be the reasons for these discrepancies and how these have an impact on the total figures as well as the availability of these stock items in relation to maintaining and controlling stock.

You also will need to recommend solutions to put control measures so that you can avoid such discrepancies in the future.

PART C: STOCK RE- ORDERING

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

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

Refer to the following table to complete this task. You are required to enter the following figures in the excel spread sheet that you are provided (file name – SITXINV401, PART C.xlsx)

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

Dry Goods

Salt Rock 1.000 kg $ 0.80 2 3 6 3

Pasta Fettuccine 0.375 Packet $ 1.10 3 10 24 20

Tomatoes Canned 0.375 Can $ 0.78 16 24 48 20

Soy Sauce 0.500 L $ 2.80 20 2 6 0

Dairy

Cream Thickened 0.600 L $ 1.52 20 10 40 10

Milk Full cream 1.000 L $ 1.18 4 6 20 10

Butter Salted 0.500 kg $ 1.82 6 10 40 10

Butter Unsalted 0.500 kg $ 2.23 10 6 12 0

Cheese Cheddar 1.000 kg $ 8.55 8 1 4 0

Seafood

Trout Whole – 300g 1.000 each $ 3.20 16 15 30 10

Prawns Cooked Medium 1.000 kg $ 18.50 12 3 8 0

Oysters Pacific shucked 1.000 Dozen $ 6.80 24 24 48 10

Poultry & Meat

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

Lamb Rack – 6 rib 1.000 each $ 4.80 15 20 40 15

Beef Tenderloin 1.000 kg $ 18.00 20 10 25 0

Pork Cutlet – 250g 1.000 each $ 2.60 25 20 40 0

Kangaroo Rump – denuded 1.000 kg $ 14.00 16 10 30 10

Fruit & Vegetables

Lettuce Butter 1.000 each $ 1.60 36 6 24 0

Tomatoes Roma 1.000 kg $ 2.80 4 4 12 6

Potatoes Desiree 1.000 kg $ 1.25 40 20 50 0

Apples Granny Smith 1.000 kg $ 1.89 5 4 10 5

Mangoes Fresh 1.000 each $ 1.80 16 20 60 20

PART A: STOCKTAKEStocktake Sheet

Items Specification Weight /kg/l/unit Price Stock on hand Value

Dry Goods         SOH  

Salt Rock 1.000 kg $ 0.80 2 Pasta Fettuccine 0.375 Packet $ 1.10 5 Tomatoes Canned 0.375 Can $ 0.78 10 Soy Sauce 0.500 L $ 2.80 0 Dairy           Cream Thickened 0.600 L $ 1.52 2 Milk Full cream 1.000 L $ 1.18 5 Butter Salted 0.500 kg $ 1.82 0 Butter Unsalted 0.500 kg $ 2.23 1 Cheese Cheddar 1.000 kg $ 8.55 4 Seafood           Trout Whole – 300g 1.000 each $ 3.20 6 Prawns Cooked Medium 1.000 kg $ 18.50 2 Oysters Pacific Shucked 1.000 Dozen $ 6.80 5 Poultry and Meat            

Items Specification Weight /kg/l/unit Price Stock on hand Value

Lamb Rack – 6 rib 1.000 each $ 4.80 2 Beef Tenderloin 1.000 kg $ 18.00 5 Pork Cutlet – 250g 1.000 each $ 2.60 0 Kangaroo Rump – denuded 1.000 kg $ 14.00 3 Fruit and Vegetables           Lettuce Butter 1.000 each $ 1.60 2 Tomatoes Roma 1.000 kg $ 2.80 4 Potatoes Desiree 1.000 kg $ 1.25 5 Apples Granny Smith 1.000 kg $ 1.89 2 Mangoes Fresh 1.000 each $ 1.80 3             Total         Total Value

PART B: STOCKTAKE – DISCREPANCIES

Item Description Unit Unit $ Supplier Opening Invoice Out Sub-Total Closing Price Discrepancy Discrepancy $

                       

BAGUETTE 1/2 52 BOX 29.83 PETERS 1 1   2 1 29.83    

BARRAMUNDI KG 13.8 SHANES 2 7   9 9 124.2    

BERRIES KG 8.5 PETERS 2     2 6 51    

BLACK MUSSELS KG 10.5 SHANES 2 5   7 10 105    

DINNER ROLLS 160 BOX 32.77 PETERS 4     4 9 294.93    

DUCK RAVIOLI KG 31 ANDREWS 16   1 15 10 310    

FILO PASTRY 275G 4.05 PETERS 3     3 3 12.15    

GELATOS 5LTR 32.5 GOOD FOODS 2     2 2 65    

GREEN PRAWNS 21/25 2KG 29.5 SHANES 8     8 19 560.5    

HASH BROWNS 2kg 6.75 PETERS 12     12 12 81    

ICE CREAM 5 LTR 16.9 PETERS 6     6 7 118.3    

INDIVIDUAL SLICE EACH 1.8 RED FUNNEL 77     77 77 138.6    

JAP SCALLOPS KG 40 SHANES 8 15 7 16 12 480    

LOBSTER 500G KG 59.59 SHANES 7   3 4 1 59.59    

MORP SOUR DOUGH EACH 3.4   10 25   35 35 119    

PARTY PIES 72S BOX 23.84 PETERS 3     3 3 71.52    

PEAS 2KG 4.1 PETERS 3     3 3 12.3    

PUFF PASTRY SHEETS 1KG 4 PETERS 5 5   10 5 20    

SARA LEE LASAGNE 2.3KG 12.7 PETERS 1     1 1 12.7    

SMOKED KIPPERS 5KG 14.95   0.5     0.5 0.5 7.475    

SPINACH TRIANGLES BOX 24   0.2     0.2 0.2 4.8    

SQUID TUBES KG 9.8 SHANES 2     2 2 19.6    

STEAK FRIES 5KG 10.65 PETERS       0 1 10.65    

TURKISH BREAD 20 BOX 48 PETERS 1   0.5 0.5 1.5 72    

SPRING ROLL PASTRY 250G 1.95 PETERS 28     28 28 54.6    

DUCK SHANKS 2KG 17.85 GOOD 2     2 2 35.7    

VENISON RACKS KG 40   2.9     2.9 2.9 116    

INDIVIDUAL TARTS EACH 2.2 SNOWS 63 19   82 80 176    

QUAIL EACH 4.25   48     48 48 204    

SALT PEPPER SQUID   13.75 REDFUNNEL 1     1 4 55    

SMOKED DUCK KG 32   2.3     2.3 1.2 38.4    

TURKEY BUFFE kg 8.5 ANDREWS 5.5     5.5 5.5 46.75    

PART B: STOCKTAKE – DISCREPANCIES

You need to write a small summary report to explain what could be the reasons for these discrepancies and how these have an impact on the total figures as well as the availability of these stock items in relation to maintaining and controlling stock.

You also will need to recommend solutions to put control measures so that you can avoid such discrepancies in the future.

PART C: STOCK RE- ORDERING

SITXINV401, PART C.xlsx

Stocktake sheet – Stock Re- Ordering          

   

Items Specification Weight /kg/l/unit Price Stock on hand Value of Stock on hand Min Level Max Level Order required Value of stock to reorder

Dry Goods SOH  

                     

                     

                     

                     

                     

   

Dairy  

                     

                     

                     

                     

                     

   

   

Seafood  

                     

                     

                     

                     

   

Poultry & Meat  

                     

                     

                     

                     

                     

   

Fruit & Vegetables  

                     

                     

                     

                     

                     

   

Total                    

PART C: STOCK RE- ORDERING

Write a summary report on the stock items that are fast moving and slow moving items to indicate the usage.

+++ END OF PAPER +++

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