Unit of competency Outline
Date retreived
23/07/2026 6:10 AM AWST
23/07/2026 6:10 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Purchase goods
Purchase goods
Unit of competency
National Code
SITXINV301
SITXINV301
State Code
WF793
WF793
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
25/02/2014
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements and to assess the quality of goods before purchasing.It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by the units:SITXINV401 Control stockSITXINV601 Establish stock purchasing and control systems.
Notes
Elements and Performance Criteria
1. Determine purchasing requirements.
- 1.1 Access and interpret information and discuss the end product requirements with relevant personnel to ascertain goods to be purchased.
- 1.2 Check and assess quality and suitability of stock on hand before proceeding with new purchases.
- 1.3 Maximise use of suitable stock on hand to avoid wastage.
- 1.4 Use forecasting methods to calculate required quantity of goods.
- 1.5 Ascertain price limitations for the purchase of goods using job costings.
- 1.6 Develop purchase lists and prioritise purchasing requirements according to organisational deadlines.
2. Source suppliers and discuss requirements.
- 2.1 Source and review potential suppliers and comply with organisational procedures for the supply of goods.
- 2.2 Inform supplier of requirements and specifications.
- 2.3 Confirm availability of supply to meet the production requirements.
- 2.4 Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy.
- 2.5 Refer complex supply issues to a higher level staff member for action.
3. Assess quality of goods and make purchase.
- 3.1 Assess supplier capacity to meet price, quality and delivery expectations.
- 3.2 Complete an assessment of the quality of the goods.
- 3.3 Select supplier and purchase goods based on price, availability and quality and within scope of individual responsibility and organisational policy.
- 3.4 Keep accurate purchase records.
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 may include:
buffet designs
catering orders
customer specifications:
numbers
special requests
event orders
event running sheets
function orders
menus
operational itineraries for crew
passenger itineraries
passenger lists
recipes
reservation profiles
rooming lists
standard yields.
Relevant personnel may include:
chef
event coordinator
executive chef
manager:
event
operations
reservations
sous chef
supervisor.
Goods may include:
alcohol
cleaning agents and chemicals
customer travel products:
luggage labels
travel bags
travel wallets
tickets
vouchers
event supplies
food:
dairy products
dry goods
fresh goods
frozen goods
fruit
meat
poultry
seafood
vegetables
fuel:
aircraft
coaches
hire cars
vessels
general stores
housekeeping supplies
linen
merchandise
non-alcoholic beverages:
juice
mixers
soft drink
tea and coffee
uniforms.
Quality and suitability of stock on hand may involve:
ability to meet customer requirements:
numbers
special dietary requirements
special requests
ability to meet requirements of:
event
menu
recipe
touring itinerary
for food:
currency of best by or use by dates
freshness
size
weight
numbers of goods on hand.
Forecasting methods may include:
moving averages
popularity index
use of sales reports for future customer bookings
yield tests:
butcher’s test
standard measures
standard yield test.
Job costings may be specified in:
budgets
customer quotations
event costings
itineraries
menus
recipes
tour costings.
Suppliers may include:
any supplier who meets the production requirements of the end product
contracted suppliers
existing suppliers
food markets
new suppliers
preferred suppliers
retailers
suppliers who meet quality and price specifications
those located:
interstate
locally
overseas
wholesalers.
Organisational procedures for the supply of goods may involve:
completing purchase orders
gaining authority to purchase
limitations on which suppliers can be used
who is authorised to negotiate and purchase.
Specifications may include:
budget
colour
deadlines for supply
delivery or pick up requirements
detailed description
expected supply cost
fresh or frozen food
general description
grade
numbers to be purchased
product name
quality
required labelling
size
special instructions or requirements
storage procedures
upper purchase price barrier
use for product
weight.
Assessment may involve:
comparing price with previous supply costs
visual assessment
taste test
checking on other customers’ satisfaction with the supplier.
Quality of the goods may involve:
ability to meet:
customer specifications
organisational quality specifications
portion requirements
currency of best by or use by dates
freshness
size
weight.
Purchase goods may involve:
placing an order for future delivery
purchasing goods face-to-face and taking immediate delivery.
Information may include:
buffet designs
catering orders
customer specifications:
numbers
special requests
event orders
event running sheets
function orders
menus
operational itineraries for crew
passenger itineraries
passenger lists
recipes
reservation profiles
rooming lists
standard yields.
Relevant personnel may include:
chef
event coordinator
executive chef
manager:
event
operations
reservations
sous chef
supervisor.
Goods may include:
alcohol
cleaning agents and chemicals
customer travel products:
luggage labels
travel bags
travel wallets
tickets
vouchers
event supplies
food:
dairy products
dry goods
fresh goods
frozen goods
fruit
meat
poultry
seafood
vegetables
fuel:
aircraft
coaches
hire cars
vessels
general stores
housekeeping supplies
linen
merchandise
non-alcoholic beverages:
juice
mixers
soft drink
tea and coffee
uniforms.
Quality and suitability of stock on hand may involve:
ability to meet customer requirements:
numbers
special dietary requirements
special requests
ability to meet requirements of:
event
menu
recipe
touring itinerary
for food:
currency of best by or use by dates
freshness
size
weight
numbers of goods on hand.
Forecasting methods may include:
moving averages
popularity index
use of sales reports for future customer bookings
yield tests:
butcher’s test
standard measures
standard yield test.
Job costings may be specified in:
budgets
customer quotations
event costings
itineraries
menus
recipes
tour costings.
Suppliers may include:
any supplier who meets the production requirements of the end product
contracted suppliers
existing suppliers
food markets
new suppliers
preferred suppliers
retailers
suppliers who meet quality and price specifications
those located:
interstate
locally
overseas
wholesalers.
Organisational procedures for the supply of goods may involve:
completing purchase orders
gaining authority to purchase
limitations on which suppliers can be used
who is authorised to negotiate and purchase.
Specifications may include:
budget
colour
deadlines for supply
delivery or pick up requirements
detailed description
expected supply cost
fresh or frozen food
general description
grade
numbers to be purchased
product name
quality
required labelling
size
special instructions or requirements
storage procedures
upper purchase price barrier
use for product
weight.
Assessment may involve:
comparing price with previous supply costs
visual assessment
taste test
checking on other customers’ satisfaction with the supplier.
Quality of the goods may involve:
ability to meet:
customer specifications
organisational quality specifications
portion requirements
currency of best by or use by dates
freshness
size
weight.
Purchase goods may involve:
placing an order for future delivery
purchasing goods face-to-face and taking immediate delivery.
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 confirm purchasing requirements and purchase a diverse range of goods to meet different end product requirements
assesses supplier capacity to meet price, quality and delivery expectations
integrate into purchasing activities, knowledge of stock ordering procedures and documents
complete purchasing activities according to organisational deadlines.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated tourism, hospitality or event business activity for which goods are purchased; for example:
a function
a kitchen operation
a tour
an event
a diverse and comprehensive range of tourism, hospitality or event industry supply items that can be assessed for quality and suitability
operational documentation, e.g. details of supplier contracts and job costings
current commercial stock control procedures and documentation for the ordering of goods.
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, using role plays, of the individual:
discussing purchase requirements with supervisors and managers
negotiating the quality and cost of items with suppliers
projects and activities that allow assessment of the individual’s ability to:
assess the quality of goods on offer
determine purchase requirements for particular business operation
purchase goods to meet deadlines
review of documents prepared by the individual:
product specifications
purchase lists
use of problem-solving activities so the individual can suggest methods for resolving costly or substandard quality of supply
written or oral questioning to assess knowledge of contractual arrangements, preferred supplier arrangements and stock ordering 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:
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC304 Produce and serve food for buffets
SITTTSL201 Operate an online information system
SITXFIN402 Manage finances within a budget.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
interpret and confirm purchasing requirements and purchase a diverse range of goods to meet different end product requirements
assesses supplier capacity to meet price, quality and delivery expectations
integrate into purchasing activities, knowledge of stock ordering procedures and documents
complete purchasing activities according to organisational deadlines.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated tourism, hospitality or event business activity for which goods are purchased; for example:
a function
a kitchen operation
a tour
an event
a diverse and comprehensive range of tourism, hospitality or event industry supply items that can be assessed for quality and suitability
operational documentation, e.g. details of supplier contracts and job costings
current commercial stock control procedures and documentation for the ordering of goods.
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, using role plays, of the individual:
discussing purchase requirements with supervisors and managers
negotiating the quality and cost of items with suppliers
projects and activities that allow assessment of the individual’s ability to:
assess the quality of goods on offer
determine purchase requirements for particular business operation
purchase goods to meet deadlines
review of documents prepared by the individual:
product specifications
purchase lists
use of problem-solving activities so the individual can suggest methods for resolving costly or substandard quality of supply
written or oral questioning to assess knowledge of contractual arrangements, preferred supplier arrangements and stock ordering 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:
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC304 Produce and serve food for buffets
SITTTSL201 Operate an online information system
SITXFIN402 Manage finances within a budget.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWQ36 | SITXINV003 | Purchase goods | Unit of competency |