Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Information to be included in inventory may include:
allotments of any type of tourism, hospitality or event product, such as accommodation and seat in coach touring
commission
mark-up
product description
sales data
supplier nett rates
selling cost
special packages
terms and conditions of sale.
Inventory may control:
products purchased from other organisations (suppliers)
products developed and delivered by the organisation itself.
Reports may be:
cost comparisons for various product suppliers
paper-based or electronically transmitted materials
reservation reports
sales reports
usage rates for various product suppliers or agents
used to determine currency of information held in the inventory
used to negotiate rates.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
make and maintain accurate and multiple product inventory entries that cover a range of products relevant to the industry sector and organisation
monitor the currency and accuracy of inventory information and continuously update it over a period of time
produce and distribute accurate inventory reports
demonstrate knowledge of the role played by inventory systems within the organisation and the wider tourism, hospitality or event industry
complete inventory activities within commercial time constraints and deadlines determined by the organisation.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated tourism, hospitality or event business operation or activity which maintains a product inventory
a real or simulated office environment as defined in the Assessment Guidelines
computers, printers, information software or database programs currently used in the tourism, hospitality or events industry to control product inventory
current commercial product information and operational documentation and data, such as supplier contracts and rates.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
activities that allow assessment of the individual’s ability to:
make entries based on product information and negotiated cost of supply to which commissions or mark-ups are applied
prepare inventory reports
written or oral questioning to assess knowledge of the role of product inventories and the various functions they manage
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHACS303 Provide accommodation reception services
SITTTOP401 Allocate tour resources
SITTTSL201 Operate an online information system
SITTTSL306 Book supplier services
SITTTSL308 Use a computerised reservations or operations system
SITXEVT302 Process and monitor event registrations
SITXEVT503 Manage event staging components.