SITXINV004 Control Stock Activity A

Course Code:

SIT30816 Certificate III in Commercial Cookery

Course Title

SITXINV004 Control Stock

SITXINV004 - Control stock

Activity A

Learner assessment guide and evidence

This assessment requires you toidentify and respond to a variety of stock control situations.

You are required to do the following.

  • This is an open book assessment.
  • Complete Scenarios 1, 2, 3 and 4
  • Read the scenarios and answer the questions.
  • You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. Your document should be professionally formatted with question retyped and answered.
  • You must answer all questions satisfactorily to achieve competency in the unit. The extent of responses required will vary by question.
  • Your answers should be in your own words, not copied or plagiarised from any person or source except where appropriate such as a definition, in which cases you should reference the source.
  • On completion, you are required to submit all your work to your assessor.
  • Re-assessment: If you do not achieve the required standard, you will be given the opportunity to be re-assessed by our Assessor. Arrangements will be made on an individual basis. If you are deemed to be NS (Not Satisfactory), your assessor will either ask specific questions orally, and record them with you using the supplementary evidence sheet or you will be asked to resubmit your responses in full.

Scenario 1

Your work area is running out of essential stock items on a regular basis. There is a reorder cycle in place for most of the stock items, but the stock is being used more rapidly than usual.Staff are constantly telling customers that certain items are temporarily unavailable. This has led to an increase in customer complaints.

Q1: What do you do to address the problem?

  • Manual or electronic methods of monitoring stock levels Employing a par stock or JIT ordering system.
  • Changing the timing of the reorder cycle.
  • Changing responsibilities of staff members relating to stock ordering and control procedures.

Scenario 2

The gaming lounge has recently introduced free snack food for patrons between 7 to 8 pm. You notice kitchen and waiting staff are helping themselves to food on the platters of finger food before taking them into the gaming room for the patrons.

Q1: What is the problem?

  • Theft of stock.
  • Loss of profits.
  • Breach of stock security procedures

Q2: You are the gaming room manager. What options are available to you to address the problem?

  • Informing staff of the issue.
  • Changing responsibilities.
  • Changing procedures to maintain stock security

Q3: Describe how you implement one or more of the solutions you described in question 2.

staff coaching or training, reissuing of details of terms of employment to employee, changing procedures and work practices for the preparation and service of food, informing staff of changes.

Scenario 3

It’s 10am and the kitchen staff adviseyouthey are short 10 kg of fresh prawns for tonight’s dinner service. They were ordered yesterday from the regular supplier but the prawns were rejected on delivery due to poor quality and insufficient quantity.

Q1: What documentation or agreements influence how you resolve this issue?

  • Supplier agreements
  • Preferred supplier agreements
  • Product specifications

Q2: The supplier is a preferred supplier. What does this mean?

A supplier who has an agreement with the business to provide products and services in a timely manner to the quality standards required by the business.

Q3: The preferred supplier agreement contains clauses that require the business to obtain their seafood from the supplier unless they clearly state they are unable to fulfilan order. The preferred supplier is required to use all possible measures to fulfil the business’s orders to the agreed product specification standards.

How do you resolve this supply problem? Describe the steps you take, and who you communicate with and why.

liaising with suppliers, ensuring continuity of supply and resolving supply issues. Since you receive goods from different suppliers, there are no doubt some supply problems. For example, delivery does not occur, or the wrong delivery occurs, or the wrong department or store is delivered.

When these problems arise, you may be able to deal with some of them yourself and some of them need to be referred to management. Regardless of how you handle these problems, you must comply with the problem handling policy of the store.

Many of these problems arise from a communication breakdown somewhere in the ordering and supply process. If a problem arises, you must communicate with the supplier to ensure that the goods are still delivered and that the needs of your supplier are also addressed. Negotiating skills and diplomacy are needed to prevent a valued supplier relationship from being lost.

Q4: During discussions, the supplier states they have fresh prawns but they do not meet the business’s product specifications. Does this change the method of resolution outlined in question 3? Explain why/why not.

No this does not change the method of resolution. If a problem arises, we must communicate with the supplier to ensure that the goods are still delivered and that the needs of the supplier are also addressed. Negotiating skills and diplomacy are needed to prevent a valued supplier relationship from being lost.

Scenario 4

You have been monitoring stock levels and obtained the following results.

Ticket sales – day trips

Sales – June

% of capacity

Sales – July

% of capacity

Sales – August

% of capacity

Maximum capacity per month

















City sights








Historic buildings








Q1: Based on this information, what are your fastest and slowest selling items?

Fastest selling item is the mountain day trip.

Slowest selling item is the historic buildings day trip.

Assessor checklist

To be completed by the assessor.

Did the learner successfully demonstrate evidence of their ability to do the following?




Maintained records of stock levels and created reports according to organisational procedures.

Have technology skills to use a computer, keyboard and stock control software and electronic stock control equipment.

Monitored and analysed stock performance to identify and report fast- or slow-selling items.

Monitored and adjusted stock reorder cycles.

Identified, recorded and reportedstock losses.

Identifiedavoidable losses and established reasons for them.

Recommended solutions and implemented procedures to prevent future losses.

Monitored the delivery of stock to ensure agreed deadlines are met.

Liaised with suppliers about deliveries and discrepancies to ensure continuity of supply.

Resolved routine supply problems or referred to appropriate person for action.