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.
Stock may include:
alcohol
cleaning agents and chemicals
customer travel products:
luggage labels
travel bags
travel wallets
tickets
vouchers
event supplies
food:
dairy products
canned products
dry goods
frozen goods
fruit
meat
oils
poultry
seafood
vacuumed sealed items
vegetables
fuel:
aircraft
coaches
hire cars
vessels
general stores
housekeeping supplies
linen
merchandise
non-alcoholic beverages:
mixers
juice
soft drink
tea coffee
uniforms.
Stock control systemsmay involve:
bin cards
imprest
integrated pointofsale systems
ledgers
stock control procedures and template documents and reports for:
ordering
levels
loss
performance
monitoring of quality
receipt
reorder cycles
rotation
security
stocktakes
valuation
wastage
storage requirements for different kinds of stock
use of :
electronic stock control equipment
stock control software systems.

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:
interpret and complete stock documentation and efficiently and safely receive, store and maintain diverse stock items on multiple occasions
integrate, into daily work activities, knowledge of:
stock recording procedures
security procedures
manual handling techniques
complete stock activities within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated tourism, hospitality or event industry stock control environment where stock is received, stored and recorded
computers, printers and stock control software systems currently used by the tourism, hospitality or event industry
electronic equipment used for stock control
a diverse and comprehensive range of tourism, hospitality or event industry stock items that are received and stored
current commercial stock recording procedures and documentation for the receipt and storage of stock.
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:
direct observation of the individual:
receiving and storing stock
using correct manual handling techniques
review of documents prepared by the individual:
records of incoming stock
discrepancy and deficiency reports
excess stock reports
use of problem-solving exercises to assess the individual’s ability to respond to stock deficiencies, order discrepancies and overstocked items
written and oral questioning to assess knowledge of stock recording and security procedures
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:
BSBCMM201A Communicate in the workplace
SITXINV202 Maintain the quality of perishable supplies
SITXWHS101 Participate in safe work practices.