SITXINV003 Purchase Goods Project: Food and Beverage Operations

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Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXINV003Purchase goods
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1 Project
Assessment 2
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signatur
e Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
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Signature Date
Assessment Guidelines
What will be assessed
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:
Performance Evidence
 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:
o end product requirements
o 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.
Knowledge Evidence
 specific industry sector and organisation:
o features of products sold and the expected level of quality
o formats for and contents of workplace documents that describe supply requirements
o forecasting methods for calculating required quantity of goods
o formats for and inclusions of job costings 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
 sources of information to determine purchase requirements:
o buffet designs
o catering orders
o customer specifications:
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 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
 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
o fuel:
 aircraft
 coaches
 hire cars
 vessels
o general stores
o housekeeping supplies
o linen
o merchandise
o uniforms
 considerations in determining quality and suitability of stock on hand:
o ability to meet customer requirements:
 numbers
 special dietary requirements
 special requests
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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
 organisational 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 authorised 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:
o ability to meet:
 customer specifications
 organisational 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
RTO to complete
Resource Requirements
Computer, calculator, telephone, internet connection, Stock supplies for quality and suitability
assessment, job costings, existing supplier contracts as these exist in the organisation or RTO,
stock control procedures used in the organisation or RTO.
Instructions for assessment including WHS requirements
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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 on the
following date and
time: _______________________________________________________ .
You will be provided with feedback on your project following the submission of your work.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: /
/201
This assessment: First Attempt 2nd Attempt Extension – Date: /
/
RESULT OF
ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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Assessment 1
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: Food and Beverage Job role: Chef
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2. Provide a brief overview of the operational area, the hierarchy of command and the basic
procedures in place for sourcing new supplies and suppliers. If you are not working in
industry, explain how this applies in your training environment/department.
A restaurant is just not a place wherein customers come, eat and at last pay the bill for, instead it is a
place where all the things are managed properly and delivery of the outcome is made properly and
timely. Below is the hierarchy chart which explains the procedure and hierarchy of commands.
(Figure: Map of hierarchy of a staff in a restautrant)
(Source: Telstar, 2015)
According to the above image, it explains the hierarchy in the restaurant Red Rooster. The hierarchy
explain about the flow of the things and instructions from one place to another. This flow is also
maintained in order to communicate with each of the relevant department and transferring the itemsfrom
one section to another one.
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Here, all the instructions are directed directly from the restaurant manager. All the major and crucial
decisions are taken by the restaurant manager which are directed to the assistant manger which is lower
than one position from restaurant manager. Below the assistant manager, responsibility for handling the
activities done on floor and kitchen is managed.
Kitchen is placed at back of the visiting place which is known as the back of the house. It is controlled
by the head chef wherein all the instructions related to preparing of food are commanded. Under the
Sous chef all other sorts of chefs works, which handles different activity under one roof.
On the other hand, for managing the floor, which is known as front of house, is also managed by
assistant manager. This hierarchy is further followed by head waiter where all the waiters report for
handing different responsibilities and this flows on further handling customers and bussers etc.
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3. 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:
The restaurant Red Rooster in Perth, Western Australia is for food and beverages which is quite famous
for serving good quality of coffee in order to enhance the taste within the place Perth. The following
types of goods which are relevant with my job role are selected as:
 Alcoholic or non-alcoholic beverages
 leaning agents and chemicals
 Food:
 Dairy products
 Dry goods
 Fresh goods
 Frozen goods
 Fruit or vegetables
 Meat, poultry or sea food
 General stores
 Housekeeping supplies
 Uniforms
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4. List the specific requirements which require the purchase of these goods based on e.g. an
upcoming function, banquet sheet, special customer requirements, an event, low stock,
reservations or as applicable including the order of urgency for ordering these supplies.
Provide details for how you have identified these requirements including consideration of any
existing stock you have in storage.
In order to make any event successful, a lot of requirements needs to be fulfilled. As for an event to
be organized and to make it successful, a lot of things are being required.
The requirement for an upcoming function in kitchen, fresh vegetables and fruits must be needed.
Along with this, some of the herbs and spices which adds taste in the cuisines, fresh dairy products,
supply of water, containers and utensils in order to store food, various types of drinks, uniforms etc.
are needed. In order to decorate the banquet hall, coloured sheets, flowers, colourful lights which
makes the place beautiful are required. In case the customer needs the ambience to be decorated
according to the theme, must be made accordingly.
A list of all the requirements must be made which are needed for conducting the event. All the
requirement must be matched whether they are in stock with Red Rooster or not. If any of the items
are less must be arranged within the time limit and to fulfil the requirement also. In case of low
stock, a list is prepared for the required items to be used for an event. Some of the items are brought
more in quantity in order to use them in case of emergency. In order to make the place more
attractive and beautiful, need for other stuff such as balloons, candles, tables, chairs, music system
etc. are needed which are the essential requirements of an event.
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5. Contact the relevant department heads/ supervisor or persons relevant for these product needs
and clarify concise specifications and quantities required. Detail with whom you have
communicated and what was determined.
As with regards with the food and beverages , the correct person to be communicated with Head
chef. Kitchen is the only place for which Red Rooster is known for. The Head chef is the only
person who handles the responsibility of Kitchen with proper specifications.
All the requirements are being fulfilled related to food is supervised by Head chef. A list of food
items required for an event is managed by the chef and further process is also managed by the same
person. The product which is needed for the restaurant Red Rooster are various spices. The
specification for spices is that it enhances the taste of the food along with smells the food better. This
also used in various other kinds of food items and are experimented too by making various sort of
cuisines.
Whereas, for beverages, head waiter will be the correct person to contact with and to communicate
with. As for both the things are handled by two different persons, so communication is done with
both of them to ask for specification. The specification for beverages as coffee and Tea is that
various different types of drinks can be prepared from tea and coffee.
The quantity is different for both food and beverages items.
Food and beverages Quantity Time slot
Spices 20 Kg 4 months
Tea and coffee 10 Kg 2 months
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