Fillable_Assessment4-merged

College E S T D . 1 9 9 7 Assessment Coversheet & Feedback Form THIS FORM MUST BE ATTACHED TO ALL SUBMITTED WRITTEN WORK WITH ALL AREAS COMPLETED NB: PLEASE PRINT IN BLACK OR BLUE INK; NOT PENCIL : AN INCOMPLETE FORM MAY SEE WORK RETURNED OR MAY TAKE LONGER TO ASSESS FAMILY NAME: Sonia FIRST NAME: STUDENT ID: D C 6075 TO AVOID CONFUSION, PLEASE WRITE IN CLEAR HANDWRITTING UNIT CODE: SITXINV007 CONTACT PHONE NUMBER: 0435873485 UNIT NAME: Purchase goods EMAIL ID: s.malik992003@gmail.cOM COURSE NAME: Certificate IV in Kitchen Management DUE DATE: 02 July 2023 ASSESSMENT NUMBER: 5 GROUP PARTICIPANTS (IF REQUIRED): *(Please note that it is your responsibility to retain copies of your assessments.)* STUDENT’S DECLARATION (PLEASE SIGN AND DATE) • This submission is my own work and does not involve plagiarism or collusion.* • All sources used by me have been documented. • This piece of work has not previously been submitted for assessment in this or any other subject. • I give permission for my assessment to be scanned for electronic checking of plagiarism.* • I understand that plagiarism and collusion constitute cheating.* • I understand that disciplinary action will be taken against students who engage in plagiarism.* Student Signature: Sonia Date: 02 July 2023 ACADEMIC STAFF USE ONLY – Feedback Comments to Student Extension Granted Resubmission Other ____________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________ THE ASSESSMENT ATTACHED IS: 9 1 Satisfactory Not Satisfactory 0 2 y r a Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________ u r b e

F _ *COPY OF WORK - Please ensure that a copy of all work has been made prior to submission. On rare occasions, assessments may be lost in the system and in such cases you will be 0 . 3 required to provide a second copy. n *PLAGIARISM - Plagiarism is the presentation by the student of an assessment that has been copied in whole or in part from another student’s work, or from any other source (e.g. o i s r published books or periodicals or internet sites) without due acknowledgement in the text. e V *COLLUSION - Collusion is the presentation by the student of an assessment as his/her own work which is in fact the result in whole or part of unauthorised collaboration with another person or persons. © Elizabeth Bence Pty Ltd t/a Duke College |Assessment Coversheet & Feedback Form | Page 1of 1 CRICOS Provider Code: 02564C | RTO Code: 90681 | Level 1, 20-22 Macquarie St Parramatta NSW 2150 Tel (+61 2) 9687 3200

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: o specific industry sector and organization: o features of products sold and the expected level of quality o formats for and contents of workplace documents that describe supply requirements of forecasting methods for calculating required quantity of goods o formats for and inclusions of job castings that describe purchase price limitations o sources of product and supplier information o sources of information on negotiated cost of supply, contractual arrangements and preferred supplier arrangements o formats for and inclusions of supplier specifications for the purchase of goods o full content of stock ordering procedures and documents o individual stock ordering responsibilities o sources of information to determine purchase requirements: o buffet designs o catering orders o customer specifications: ▪ numbers ▪ special requests o event orders o event running sheets o function orders o menus o operational itineraries for crew o passenger itineraries o passenger lists o recipes o reservation profiles o rooming lists o standard yields o goods that need to be purchased by a business: o alcoholic or non-alcoholic beverages o cleaning agents and chemicals o customer travel products: • luggage labels • travel bags • travel wallets • tickets • vouchers o event supplies o food: • dairy products • dry goods • fresh goods • frozen goods • fruit or vegetables • meat, poultry or seafood • fuel: Duke College (DC) Assessment 1, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 2 of 10 SITXINV007 Purchase goods • aircraft • coaches

• hire cars • vessels • general stores • housekeeping supplies • linen • merchandise • uniforms • considerations in determining quality and suitability of stock on hand: o ability to meet customer requirements: • numbers • special dietary requirements • special requests o ability to meet requirements of: • event • menu • recipe • touring itinerary o for food: • currency of best by or use by dates • freshness • size • weight • numbers of goods on hand • organizational procedures for the supply of goods: o completing purchase orders o gaining authority to purchase o limitations on which suppliers can be used o who is authorized to negotiate and purchase • assessment of supplier capacity to meet price, quality and delivery expectations: o comparing price with previous supply costs o visual assessment o taste test for food o visual assessment o taste test for food o checking on others’ satisfaction with the supplier • determinants of the quality of goods: ▪ ability to meet: o customer specifications o organizational quality specifications • portion requirements o currency of best by or use by dates o freshness o size o weight Place/Location where assessment will be conducted/Timeframes DC Classroom and DC Training Kitchen Duke College (DC) Assessment 1, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 3 of 10 SITXINV007 Purchase goods Resource Requirements

purchase orders or lookup a range of other sources such as magazines, the Internet or income representatives. The business enterprise will qualify the suppliers to determine the excellent product for the business. Step 4: Price and Terms The enterprise will investigate all relevant records to decide the first-rate price and terms for the product. This will rely on if the company needs commodities (readily handy products) or specialized materials. Usually the enterprise will seem into three suppliers earlier than it makes a last decision . Step 5: Purchase Order The buy order is used to purchase substances between a purchaser and seller. It mainly defines the price, specs and phrases and conditions of the product or carrier and any additional obligations . Step 6: Delivery The buy order must be delivered, normally via fax, mail, personally, e-mail or different electronic means. Sometimes the unique transport technique is in the purchasing documents. The recipient then acknowledges receipt of the purchase the established system for figuring out buying requirements is: :

2. List 6 types of goods you might need to purchase in your industry sector There are several types of goods and items that are delivered to the establishment on a daily, weekly or monthly basis. 1: Food items: The five meals companies are: • vegetables and legumes/beans • fruit • lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans • grain (cereal) foods, by and large wholegrain and/or excessive cereal fiber varieties • milk, yogurt, cheese and/or alternatives, in most cases reduced fat . 2: Beverages and Alcohol: soft drinks and alcoholic beverages. 3: Housekeeping resources Effective housekeeping can assist in manipulating or cast-off places of job hazards . ... Housekeeping is now not just cleanliness. It consists of maintaining work areas neat and orderly, retaining halls and flooring free of slip and time out hazards, and eliminating of waste materials (e.g., paper, cardboard) and different hearth dangers from work areas. 4: Packaging items : The Food Packaging Equipment Market Report offers a whole image of enterprise tendencies and elements along with quantitative information dependent on historical information and from more than a few sources . 5: Plates and Glassware Tableware are the dishes or dishware used for putting a table, serving meals and dining. It includes cutlery, glassware, serving dishes and other useful objects for realistic as well as decorative purposes . ... Table settings or location settings are the dishes, cutlery and glassware used for formal and casual dining . 6: Staff uniforms: Uniforms can help create a professional environment and can help personnel get in the right frame of thought to do an awesome job. Your meals and your provider would possibly be great, but for many customers, the appearance of servers makes a massive difference. Simply put, uniforms make your employees seem to be dependable and trustworthy. 3. List 5 examples of personnel across different departments in the Tourism, Hospitality and Events industry who may need to be involved in ordering processes or when

5. List 3 procedures which must be followed to identify stock on hand before ordering to avoid wastage: Below are five ways that lean manufacturing principles can help reduce waste in the warehouse. 1. Eliminate unnecessary inventory movement. The lean approach calls for demand-based flow so that inventory is only moving forward in response to customer orders. Evaluate where your inventory is and how it moves in response to orders. You should work to reduce the amount of time and steps required to take inventory out of storage and into the packing/shipping process, as well as reduce the amount of time inventory sits on the shelf. Lean requires accurate demand signals and real-time communication. Adjusting flows to make this possible can reduce your overall inventory investment and advance orders more quickly. 2. Reduce excess inventory. Right-sizing your inventory levels will free up space in your warehouse, reduce the cost of carrying that inventory, and reduce the risk of damage or obsolescence. Using a lean approach enabled by real-time inventory visibility, you can better match on-hand inventory to demand forecasts. Better demand management will make your warehouse more responsive to customer requests and reduce out of stocks — as well as reduce costs through reduced obsolescence and overstocking. 3 Eliminate manual processes. Automation can play an important role in a lean manufacturing initiative. Deploying automated picking systems and material handling equipment and utilizing automatic identification technology (including barcode scanners, RFID, and voice technologies) will make it easier for employees to locate stock, pick or put it away, and transport it through the warehouse. It also helps reduce potential picking and shipping errors and can increase the velocity of inventory through the warehouse. 6. List 4 examples of forecast tools which can be used to estimate the anticipated amounts of purchases: : There are different software for the forecasting of the goods some of them are as follows 1. Hand calculation which means small businesses who want to buy the stock for their weekly running use manual calculation. 2. Scanning the barcode while it's coming in the warehouse and going out of the warehouse these scanners give an accurate picture for the stock in hand. 3. There is need to be broken into the various menu offerings, e.g., staff meals, different classes and their menu offering, different menus e.g. Gala buffet, as well as various services periods and outlets thought each day. 4. Mob is also one of the tools, which need to be updated automatically and it also forecast in advance that when stock going low

reference. Futura book purchasing goods. Duke College (DC) Assessment 1, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 6 of 10 SITXINV007 Purchase goods 7. Provide a description of how each of the following forecasting methods is used to estimate anticipated amounts of purchases: 1: Moving Average: the moving range is the difference between two successive data points. For a data set the moving range is a list of values. The moving range shows the stability of the data and is often presented in a moving range chart to more clearly illustrate this. A common tool used is the moving average. This allows the manager to calculate an average of sales of items used over a given period based on historical data. The formula would be an average of usage over a certain time period to show the trend, such as the previous 3 months. This would be expressed as: Forecast = (month 1 + month 2 + month 3) divided by 3 2: Popularity index: Popularity index is a measurement of the promotion of total sales and expressed as a percentage. This process can be used for the entire product range, or it can be broken down into sections. You can also use it for different time periods, e.g. weekly, monthly, annually, etc. https://www.google.com/search?q=graphas&oq=graphas&aqs=chrome..69i57j0l5.4853j0j7&sourceid=chr ome&ie=UTF-8 3: Sales Forecast: Sales reports, occupancy reports and other indicators of past sales can be used as the basis for projecting future purchasing requirements. For example, we can use the previous year's sales data and apply the expected increase in total sales to 15%. Using the popularity index, you can calculate the total sales expected for the month, then distribute.

focusing on your product quality. Tips ahead! quality is what a product can do for a customer. Product quality is also how well the product does what it's supposed to do, and how well it holds up over time . Most expiration dates on foods in cans range from 1 to 4 years—but keep the food in a cool, dark place and the cans undented and in good condition, and you can likely safely double that shelf life from 3 to up to 6 years. Mar 16, 2014 3: Shelf life: Consider perishables and shelf life as well as spoilage fac. 4: Stock levels: Check on existing levels and minimum stock levels. Many businesses use integrated systems that can track stock level, purchase and sale stock records, having detailed records allows for checking and ongoing improvement within the system. 5: Suppliers: Check on availability of products and appropriate supply choices. Contracts must be considered. You must consider deadliness when purchasing. Daily, weekly and monthly. can be scheduled and a process must be put into place to avoid oversight. You want to avoid negative situations such as running out of certain food items or the bus not being big enough to cater for the group. Duke College (DC) Assessment 1, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 7 of 10 SITXINV007 Purchase goods 9. Which details need to be considered for the following factors before selecting a supplier? Answer: 1: Product range: The supplier is able to supply all the variety of goods, which we require, As well as the range is fine for us or we need more variety of goods. 2: Availability: The supplier always has enough stock which we need and if demand goes up the supplier will supply on the weekend also. 3: Services provision: The supplier needs to provide the best of the best services in order of delivery. The stock is always in demand. 4: Reliability: The goods are always up to the Australian standard and the service of the supplier is always reliable. 5: Price: The price needs to be firm and it will not change frequently. A supplier needs to complete their prices. 6: Specific requirements: Short dated stock always gives with acceptance of the purchasers. The quality of the stock should be always there if there is a quality issue it should be catered as soon as possible.

Duke College (DC) Assessment 1, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 8 of 10 SITXINV007 Purchase goods 10. What is the purpose of a preferred supplier? How is a preferred supplier selected? The Preferred Supplier List is the document, which your organization should use in the daily tactical supplier selections. The document contains a list of your approved suppliers, which you have assessed and continuously follow up with different KPIs. They play an important role in your commodity strategy and you have a plan for how you want to drive the business with those preferred suppliers. Having a communicated and implemented Preferred Suppliers List means that the rest of your organization, also outside sourcing, knows which suppliers they should send RFQs to in any tender process. You have signed a frame agreement with the preferred suppliers, and you have continuous business meetings in order to optimize business and minimize risks. 11. List 4 aspects which need to be considered to ensure sufficient supply provisions and stability of prices for goods: : "Price stability" is usually interpreted to mean a low and stable rate of inflation maintained over an extended period. 1. Inflation is a growth in the all-purpose price of properties and services in an economy over a longer period resulting in a decline in the value of cash and buying power. 2. Deflation is a reduction in the usual charge level of things and services over a longer stage of period. 3. Keep an adequate perimeter to statement the effects of increase distinctions in the euro area. It avoids

Hygiene of the goods are needed to check like long dates should be there, barcodes for scanning should be there, expiry date and date manufacturing should be there. Proper form of invoice should be made so if there is any short date received it will be credited to the customer, things which are not going well should be returned. 14. List 6 details which need to be checked when purchasing goods directly from a supplier: : Need Recognition The business must know it needs a new product, whether from internal or external sources. The product may be one that needs to be reordered, or it may be a new item for the company. : Specific Need The right product is critical for the company. Some industries have standards to help determine specifications. Part numbers help identify these for some businesses. Other industries have no point of reference. The company may have ordered the product in the past. If not, then the business must specify the necessary product by using identifiers such as color or weight. Source Options The business needs to determine where to obtain the product. The company might have an approved vendor list. If not, the business will need to search for a supplier using purchase orders or research a variety of other sources such as magazines, the Internet or sales representatives. The company will qualify the suppliers to determine the best product for the business. Price and Terms The business will investigate all relevant information to determine the best price and terms for the product. This will depend on if the company needs commodities (readily available products) or specialized materials. Usually the business will investigate three suppliers before it makes a final decision. Purchase Order The purchase order is used to buy materials between a buyer and seller. It specifically defines the price, specifications and terms and conditions of the product or service and any additional obligations. 1: Expiry date, manufacturing date 2: Product ingredient 3: Barcode

4: Returned policy 5: How to store that good after opening the ceiling 6: Credit method, payment module for the invoice, after sale service. Delivery The purchase order must be delivered, usually by fax, mail, personally, email or other electronic means. Sometimes the specific delivery method is specified in the purchasing documents. The recipient then acknowledges receipt of the purchase order. Both parties keep a copy on file. Duke College (DC) Assessment 1, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 10 of 10

The purpose of this assessment is to assess you underpinning knowledge and skills to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: • 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 Place/Location where assessment will be conducted/Timeframes DC Classroom and DC Training Kitchen Resource Requirements Computer, calculator, telephone, internet connection, Stock supplies for quality and suitability assessment, job costing, existing supplier contracts as these exist in the organisation or Duke College, stock control procedures used in the organization or Duke College 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 to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. You will be provided with feedback on your project following the submission of your work. If more space is required for any answer you may attach a separate page containing your ID number, your name, unit title, unit code and the assessment task number and attach this page with the current assessment task before submission or alternatively use the back of each paper with a clear reference to the relevant question(s). Ensure you check your work and keep a copy before submitting. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer. Duke College (DC) Assessment 2, Oct 2022 CRICOS ID: 02564C Version 2.1 RTO ID: 90681 Page 2 of 9 SITXINV007 Purchase goods Assessment 2 : Project Your tasks: 1. Choose an area of operations relevant to your job role which may include:

Food operations Food and Beverage Housekeeping Reception Tourism outlet Travel services Event management Operation/Department: ________________________________ Job role: _____________________________ Operation/Department: Head Chef and manager Job role. Because this job has a lot of benefits. These are: 1 Firstly, Career Options Aplenty: Chefs can hone their skills in restaurants and resorts, country clubs and private homes. Those who enjoy travel can pack their bags and find work on cruise lines, convention centers, casinos and many other exciting destinations. 2 While there are routines in every kitchen, each day creates plenty of possibilities for breaking the mold and trying something new. Whether it's a special event or a special's menu, chefs can shape the day to their liking. 3 Chefs are responsible for training those in the kitchen to properly prepare the meals in accordance with the chef's wishes. From knife control to quality control, chefs have an opportunity to teach others every day. At the same time, chefs have an opportunity to learn from the line cooks, sous chefs, and others in the kitchen who each bring their own unique skills and techniques into the kitchen. 4Many chefs hone their skills in someone else's kitchen for years, even decades before hanging their own shingle. This experience and time in the kitchen teach everything from inventory management to reliable HR practices. As your skills grow and you learn all the aspects of operating a restaurant, catering operation, private chef service, etc., you can use these skills to open your own operations and achieve personal success. 5 The main thing is Chefs are held in high regard for their knowledge and ability to perform miracles in the kitchen. Chefs command respect and often find themselves being asked advice on this recipe, that technique, and anything related to the culinary arts. Sharing this knowledge is a great way to make new friends, impress your neighbors, and create opportunities for socializing away from the office. A lifetime title never goes away and doesn't require renewal of a license to maintain _ 2. Identify and list 6 different types of goods relevant for your area of operations which need to be purchased in the near future. The products must be selected from the following categories: • alcoholic or non-alcoholic beverages • cleaning agents and chemicals • customer travel products: