SITXINV004 - Control stock - CORRECRTOK - Carlos D

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SI TXINV004
C
 
 ontrol stock 
STUDENT NAME : 
_________________________________________________________ 
STUDENT ID : 
_________________________________________________________ 
St udent Assessment Guide 
SIT30816 : Certificate III in Commercial Cookery
SIT30816 | SITXINV004 – Control stock 
Student Assessment Guide | Version 1.1 
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ASSESSMENT RECEIPT FORM 
STUDENT NAME: 
STUDENT ID: 
COURSE CODE: 
COURSE TITLE: 
TRAINER’S/ASSESSOR’S NAME: 
DUE DATE 
UNIT CODE AND DESCRIPTION SITXINV004 - Control Stock 
NOTE: 
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION 
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date: 
ASSESSMENT RECEIVED BY Altec College Staff 
Name: 
Date: 
Signature: 
================================= Tear Here =========================== 
Students must retain this as a Record of Submission. 
Assessment Handed On: 
Unit Code & Description: SITXINV004 - Control Stock 
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student 
Assessment Received by: 
Altec College 
Staff Name: 
_____________________________________ 
Signature: 
_______________________________________ 
Student ID: 
______________________________________ 
Student Signature: 
______________________________________ 
SIT30816 | SITXINV004 – Control stock 
Student Assessment Guide | Version 1.1 
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D 
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ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of 
study to provide information before students take assessments and contains assessment tools to 
assess the skills and knowledge required from students to be deemed competent in this unit. 
 This booklet might not be suitable for students taking other modes of study e.g., online or work based. 
Please read all the information given to you when you receive this assessment booklet. If you do not 
understand any part of this booklet, please inform your assessor/trainer. 
The assessment booklet contains two (2) parts: 
PART 1: Assessment Information: This part contains information on assessments for this unit of 
competency and how assessment will be conducted throughout unit to achieve the competency. It 
includes: 
• Application of the unit of competency
• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment Tasks: This part contains the information to successfully undertake the 
assessment task. In each assessment task, students will find the following information: 
• Task instructions.
• Role play / Case study /Practical Demonstration/ Scenario information.
• Information on resources required, where applicable.
• Appendix 1- Resources required for the unit.
• Appendix 2- Stock Ordering Responsibility template
• Appendix 3- Stocktake sheet
• Appendix 4- Fast/ Slow stock moving template
• Appendix 5- weekly food inventory workbook
• Appendix 6- Shrinkage report
• Appendix 7- Supplier information
• Appendix 8- Policy and Procedure
• Appendix 9- Supply agreement
SIT30816 | SITXINV004 – Control stock 
Student Assessment Guide | Version 1.1 
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PART 1 
Assessment Information 
SIT30816 | SITXINV004 – Control stock 
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Application of the unit of competency: 
This unit describes the performance outcomes, skills and knowledge required to process stock 
orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents 
that relate to the administration of any type of stock. 
The unit applies to all tourism, travel, hospitality and event sectors. The unit is relevant to 
organisations where stock control is an integral and essential part of business operations, and where 
there are complex ordering and control issues to be considered. The unit is not appropriate for 
situations where stock management is very simple, such as controlling stationery supplies in a small 
office. 
The unit applies to stock control personnel who operate independently, have responsibility for 
others and make a range of decisions on the overall administration of stock. 
It applies to all tourism, travel, hospitality and event sectors. 
No occupational licensing, certification or specific legislative requirements apply to this unit at the 
time of publication. 
Purpose of assessment: 
The purpose of assessment is to determine competency in the unit SITXINV004 - Control Stock. 
Elements 
1. Maintain stock levels and records.
2. Process stock orders.
3. Minimise stock losses.
4. Follow-up orders.
5. Organise and administer stocktakes.
Performance evidence: 
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit 
in the context of the job role, and: 
• order, control and administer continuous and efficient supply relating to at least six
different types of stock items
• use stock control procedures to monitor and maintain stock levels for the above items
over a stock life cycle period that includes a stocktake
• produce and distribute stock control reports
• complete above stock order and reporting activities within commercial time constraint
SIT30816 | SITXINV004 – Control stock 
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Knowledge Evidence 
Demonstrated knowledge required to complete the tasks outlined in elements and performance 
criteria of this unit: 
• principles of stock control:
 rotation and replenishment
 product life cycle and maximising the use of all stock
 checking for slow moving items
 segregation of non-food items from food items that have potential to cross-
contaminate
• stock control systems:
 bin card system
 imprest system
 integrated point-of-sale system
 ledger system
• stock control procedures, 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 stock control equipment and software where appropriate
• specific industry sector:
 types of computer stock control systems used, their functions and features
 electronic equipment used for stock control; their functions and features
 stock security systems
 types of storage and their suitability for different kinds of stock
 methods to monitor and maintain stock levels
• specific organisation:
 relevant stock and product life and storage requirements for specific goods
 departmental or individual stock ordering responsibilities
 full content of stock control and security procedures
 sources of information on negotiated cost of supply, contractual arrangements
and preferred supplier arrangements
 full content of stock orderingprocedures and documents
 stock reorder cycles
 stock level reports
 stock performance reports
 stock loss reports
 full content of stocktake procedures, documents and reports
 reasons for stock loss and damage and methods to control these
• considerations in the protection of stock:
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 avoiding cross contamination
 correctly applying humidity and temperature controls
 correct ventilation
 securing stock
 storing stock in correct location and conditions to avoid damage
 treating pest and vermin infestations.
Context and conditions for assessments: 
To comply with the assessment condition of this unit: 
• You must demonstrate adequate skills and knowledge evidence by providing a satisfactory 
outcome for each assessment task.
• You will have access to suitable facilities, equipment and resources, including computers, 
stock control software systems, current commercial stock control procedures and 
documentation for the ordering, monitoring and maintenance of stock to undertake the 
assessment tasks for this unit of competency.
• Altec College will conduct practical assessment for this unit in its simulated industry 
environment in class room located at Level 8, 620 Bourke Street Melbourne VIC 3000,
where student will roster staff.
• Please refer Appendix1 at the end of this assessment tool for detailed list of assessment 
resources.
• Knowledge assessment for this unit will be conducted at Altec College Classrooms for the 
theory component of the course are delivered at Level 8, 620 Bourke Street Melbourne VIC 
3000.
• All Altec College assessor those are assessing this unit will satisfy the requirements specified 
in Standards for Registered Training Organisations’ requirements for assessors.
Resources Required: 
The assessor will ensure that assessment is conducted in a safe environment and you have access to 
the following resources for the unit. 
• Computers with access to internet and printers.
• DIDASKO learner guide for unit SITXINV004.
• Access to Altec College simulated environment with access to equipment and documents
defined in conditions of assessment above and in Appendix at the end of the guide.
Clustering/holistic assessment: 
There is no provision for clustering of assessments in this unit. 
Competency Requirements: 
To be judged competent in this unit, you will be required to demonstrate all indicators which are 
shown in the Marking Guide (assessor’s document). 
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with 
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). 
SIT30816 | SITXINV004 – Control stock 
Student Assessment Guide | Version 1.1 
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Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence 
(authentic, current, sufficient and valid) prior to entering results into the competency record sheet. 
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be 
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) 
after two reassessments in a unit of competency student will be required to repeat the unit as per 
the scheduled delivery of the course. For further details, refer to Altec College Re-Assessment Policy 
and Altec College Course Progress Policy. 
Assessment Task: 
To achieve competency in this unit, you must satisfactorily complete all the following assessment 
tasks within the date and time specified in the session plan. This will demonstrate that you have all 
the required skills and knowledge for this unit. 
Assessment 
Tasks 
Assessment Description Due Date Location of 
Assessment 
Assessment 
Task 1 (AT1) – 
Knowledge Test 
You are required to choose the correct 
option(s) from the choices given for the 
questions. You must present their assignment 
in a clear and professional manner. 
You will be given 60 mins to complete this task. 
Needs to be 
completed in 
the Altec 
College 
classroom 
Assessment 
Task 2 (AT2) – 
Worksheets 
This assessment task is short answer question 
which demonstrates that you have the required 
knowledge to control stock. 
You will be given 3 Hours to complete this task 
Needs to be 
completed in 
the Altec 
College 
classroom 
Assessment 
Task 3 (AT3) – 
Practical 
Demonstration 
This is a practical demonstration where you 
must complete the following: 
• analyse current commercial stock
control procedures and documentation
for the ordering, monitoring using
control procedures and maintenance
relating to 6 different stock items
• produce and distribute stock control
reports
This should be completed within commercial 
time constraints. 
Needs to be 
completed in 
class room 
with simulated 
industry 
environment 
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Outline of evidence to be collected: 
You must submit the following evidence to be marked competent for this unit. Your assessor will 
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current 
and authentic. 
Assessment Task 1 
(AT1) – Knowledge 
Test 
• Completed knowledge test with questions answered and submit to
your assessor electronically or paper-based.
• Complete and sign the cover sheet for assessment task.
Assessment Task 2 
(AT2) – Worksheets 
• Answer all questions correctly in the Written Knowledge Questions
and submit to your assessor electronically or paper-based.
• Complete and sign the cover sheet for assessment task.
Assessment Task 3 
(AT3) – Practical 
Demonstration 
• Complete all tasks satisfactorily. Completed stock ordering
responsibility template.
• Completed stock take sheet.
• Completed fast/slow stock moving template
• Completed Shrinkage report
• Completed email evidences relating to liaising with supplier.
• Completed and sign the cover sheet for assessment task.
Administration, recording and reporting requirements: 
You must read and follow this information carefully while completing assessments for this unit of 
competency and if you are unsure of any instruction, please contact your assessor to clarify. 
The assessments are intended to be equitable, fair and flexible. 
Submission of assessment: 
You must ensure that the completed assessment tasks are submitted along with the assessment 
cover sheet: 
• Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per
the training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances with
your assessor/trainer. However, you need to provide genuine evidence documents when
seeking an extension to due date (e.g. extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due date.
Extensions must be confirmed by the trainer in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work orgroup activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
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• You can submit your assessment tasks through the hand in hard copies in the classroom.
Recording an assessment result: 
Once the assessments have been completed, the assessor will record the assessment results on the 
student assessment record sheets and all results will be approved by the course coordinator. 
Assessors will check that you have completed the student declaration prior to filling out the 
assessment sheet. 
Retaining assessment records: 
Altec College will securely retain all completed student assessment items for each student for a 
period of 18 months from the date on which the judgement of competence for the student was 
made. Altec College will also retain sufficient data to be able to reissue AQF certification 
documentation for a period of 30 years. 
All assessment records submitted to the assessor for marking will be stored and retained properly. 
And a hard copy submitted to student administration for filing along with the evidence. 
The assessor will ensure that the student records are securely retained in accordance with the Altec 
College record control policy accessible by the Student Administration Officer. 
Assessment outcomes: 
For unit of competency: 
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires 
more training and experience). 
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you 
have completed all assessments and have provided the appropriate evidence required to meet all 
criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the 
result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the Altec 
College Re-Assessment Policy and Altec College Course Progress Policy. 
For assessment task: 
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory. 
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if you 
have completed the task successfully, submitted all evidence and satisfied the assessment criteria and 
Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet 
the requirements of the assessment criteria. 
Re-assessment: 
If you are unsuccessful at achieving competency at the first attempt, you will be given two further 
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the 
Altec College Re-Assessment Policy and Altec College Course Progress Policy. As this is a competency-
based program, the assessment continues throughout the program until you either achieve 
Competency in the assessment tasks or a further training need is identified and addressed. 
SIT30816 | SITXINV004 – Control stock 
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Student access to records: 
You have the right to access current and accurate records of your participation and results at any 
time. You can see your results or attendance progress by requesting a copy of your records by 
contacting the student administration and the assessor. 
Support: 
You may seek clarification about the assessment information and the instructions and tasks at any 
time from the assessor. 
Reasonable adjustments and special learning needs: 
Altec College works to ensure that students with recognized disadvantages can access and 
participate in education and training on the same basis as other students. Disadvantages may be 
based, for example, upon age, cultural background, physical disability, limited or non-current 
industry experience, language, numeracy or digital literacy issues. 
Where pre-training interviews and assessments reveal that a student may require special support or 
where, after enrolment, it is made apparent that the student requires special support, reasonable 
adjustments will be made to the learning environment, training delivery, learning resources and/or 
assessment tasks to accommodate the particular needs of the student. An adjustment is reasonable 
if it can accommodate the student’s particular needs, while also taking into account factors such as 
the student’s views, the potential effect of the adjustment on the student and others and the costs 
and benefits of making the adjustment. 
Any adjustments made must: 
a. Be discussed, agreed and documented in the assessment record
b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in
the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of: 
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals: 
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the 
first instance, you are encouraged to appeal informally by contacting the assessor and discussing 
the matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal 
further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you 
may appeal formally and in writing to have the result reviewed. For more information, refer to the 
Assessment Policy and the Complaints and Appeals Policy and Procedures. 
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Assessor intervention: 
Assessors will check if you are ready for the assessment, and defer the assessment if you are not. 
Feedback will be given to you at the completion of the assessment. During role play, the assessor 
may act as a client or employer, where required, but the assessor will not interfere with the 
assessment. If the assessment activities might impact on your safety or that of others, the assessor 
will stop the assessment immediately. 
Plagiarism, cheating and assessment dishonesty: 
Altec College considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism 
and cheating is treated on a case-by-case basis and the consequences for students engaging in such 
practices may include failure of the assessment or unit or exclusion from the course. For more 
information, refer to Altec College’s Assessment Policy. 
Assessor feedback: 
Assessors will provide feedback on the assessment that you have submitted. This can identify your 
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback 
along with your submission will be given to you and you must keep a copy of it throughout the 
completion of the course. 
Student Declaration: 
I __________________________________________________________ (Student Name) have read 
and understand the information provided above and also understand and accept that any act of 
plagiarism and academic dishonesty may have penalties including cancellation or suspension of my 
enrolment with ALTEC College. I further declare that: 
• All assessment work submitted for this unit competency is my own original work and plagiarismand collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student Signature: _____________________________ Date: _____/______/______ 
SIT30816 | SITXINV004 – Control stock 
Student Assessment Guide | Version 1.1 
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D 
Approved by: CEO | Next Review: January 2023
KAREN ORTIZ
22 01 2023
P a g e 14 | 64
PART 2 
Assessment Tasks 
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Assessment Cover Sheet: Assessment Task 1 (AT1) 
Student Detail 
Student Name 
Student Id: 
Group No (If Applicable): 
Assessment Details 
Unit of Competency SITXINV004 - Control Stock. 
Assessment Task Knowledge Test 
Due Date 
Date of Submission 
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □ 
Date 
Assessor name 
Assessor Signature and Date 
Comments/Feedback 
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this 
assessment task is original and has not been copied or taken from another source except where 
this work has been correctly acknowledged. I have made a photocopy or electronic copy or 
photograph of my assessment task, which I can produce if the original is lost. 
Assessor Student 
I declare that I have conducted a fair, valid, reliable 
and flexible assessment with this student, and I 
have provided appropriate feedback. I also declare 
that I have undertaken the indicated assessment 
integrity checks 
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: 
______________________________________ 
Date: 
_________________________________________ 
I have received, discussed and accepted my 
result as above for this task and I am aware 
of my appeal rights. 
Signature: 
_________________________________ 
Date: 
____________________________________ 
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Assessment task 1: Knowledge Test 
Required documents and equipment: 
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the SITXINV004 - Control stock. (Organised by the trainer).
• Learners’ notes.
Instructions for students: 
This assessment will be conducted in the Altec College classroom with access to the resources listed 
above. 
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. 
Planning the assessment 
• Recommended date for assessment: [Trainer to provide]
• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 60 mins
• You must:
 Answer all the questions satisfactorily to be deemed competent
 Complete the assessment and submit in due timelines
 Submit with a completed assessment cover sheet
• Your assessor will set a time to provide feedback
Evidence specifications: 
At the end of the assessment, you will be required to submit the following evidence before the due 
date specified by the assessor: 
• You are required to submit a completed (ticked) multiple choice question listed in
Knowledge test.
• Completed and signed cover sheet for assessment
Evidence submission: 
• Documentation can be submitted electronically or paper-based.
• Your assessor will record the assessment outcome on the assessment cover sheet.
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Q1. Why are stock control systems used in a business? 
(a) It allows a business to accurately record and monitor stock movement, and manage stock
levels.
(b) They allow a business to manage costs for all aspects of the business’s production processes.
(c) It ensures correct stock rotation and JIT ordering processes are used effectively so stock
movement is reliable and efficient.
(d) They produce accurate, reliable reports on stock purchases, wastage and sales, and aid
management when developing budgets.
Q2. Why should you monitor/maintain stock levels and record current, accurate details? 
(a) To ensure stock is not damaged or lost and to prevent theft.
(b) To ensure agreed deadlines are met and prevent miscommunication with suppliers.
(c) To meet customer and organisational requirements, and to prevent over- or under-supply.
(d) To distribute stock to all areas of the business based on projected requirements and prevent
inaccurate stocktakes.
Q3. As part of your monitoring process, you have become concerned about the security of stock 
held in a particular storage area. The storage room is secured with a locked door. The key 
that accesses the area where the storage room is located also opens the stock room door. 
What do you do? 
(a) Change security procedures immediately to tighten security and restrict access to the storage
room.
(b) Inform management of your concerns, and evaluate and adjust security procedures if
required.
(c) Conduct a staff meeting to inform staff of your concerns and warn them of the consequences
if discrepancies are found.
(d) Conduct daily stocktakes to monitor stock levels and identify any discrepancies. Action can be
taken once security issues are confirmed and documented.
Q4. What information about stock ordering responsibilities should you communicate with your 
colleagues? 
(a) Inform them of any issues or conflicts you’re having with suppliers. Discuss how these should
be handled when deliveries are made.
(b) Describe how you calculate supplier costs and complex order costs, and how you produce
complex numerical reports for management.
(c) Remind staff of individual job roles and responsibilities and their impact on stock ordering and
control processes.
(d) Discuss individual stocktaking and stock ordering responsibilities, and reasons for stock losses
and how to prevent them.
Q5. What records and reports do you maintain to keep track of stock levels? 
(a) Bin cards, stock usage reports, issuing records, inventories, stocktakes.
(b) FIFO, JIT, PAR and POS.
(c) Credit notes, invoices, orders, delivery notes, internal requisitions.
(d) Standard purchase specifications and purchase/supply agreements.
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Q6. How do you identify fast and slow-moving stock items? 
(a) Monitoring the results of physical stocktakes.
(b) Setting par stock levels.
(c) Calculating stock turn.
(d) Preparing minimum order levels.
Q7. Why must you monitor and adjust reorder cycles based on stock usage and performance? 
(a) You shouldn’t need to adjust reorder cycles if you’ve calculated stock levels correctly in the
first place.
(b) To ensure that an ‘ideal quantity’ of stock is on hand between orders.
(c) To make sure stocktakes are carried out correctly.
(d) To maintain good relationships with suppliers, manufacturersand delivery companies.
Q8. How do purchase specifications and supplier agreements affect how you order stock? 
(a) Specifications set minimum standards for the items you order, and agreements control who
you order stock from.
(b) Purchase specifications determine who you order stock from and supplier agreements set
pricing structures and delivery schedules.
(c) Supplier agreements set specifications for the quality of items and lead times for delivery to
the business.
(d) They establish procedures for the ordering, delivery and documenting of stock from each
supplier the business deals with regularly.
Q9. What documents can be used when checking and recording incoming stock? 
(a) Bin cards, stock usage reports, issuing records, inventories, stocktakes.
(b) Orders, delivery documentation, internal requisitions and standard purchase specifications, as
well as purchase and supply agreements.
(c) Temperature control charts, stock performance analysis and delivery documentation.
(d) Delivery documentation as well as stock level, stock loss and stock performance reports.
Q10. How can you best prevent stock losses from happening? 
(a) Regularly check the storage of stock, rotate it and ensure it is secured.
(b) Liaise closely with delivery drivers and make sure delivery documentation is checked correctly.
(c) Ensure that all staff understand their ordering and stocktaking responsibilities.
(d) Train all staff in relevant stock control procedures and monitor their application.
Q11. What action should you take if you identify a stock loss? 
(a) Record it. Report it. Contact your supplier about it. Tell them not to let it happen again.
(b) Record it. Report it. Investigate reasons for it. Find solutions for it. Implement procedures to
prevent it from happening again.
(c) Report it formally to management in a report. Establish the person responsible for it. Take
disciplinary action according to organisational procedures.
(d) Determine the value of the stock loss. Record and report the value of the loss to management.
Change security and monitoring procedures immediately.
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Q12. What type of loss could have been avoided? 
(a) A customer has lost their key entry card to your hotel after a swim at the beach.
(b) Your restaurant’s frozen seafood must be disposed of because a storm disrupted electricity
supply for three days.
(c) A whole shipment of glasses for your bar was broken because the delivery truck had an
accident on the highway.
(d) Cameras from your gift shop were stolen because a staff member forgot to set the alarm at
closing time.
Q13. You notice that stock is often written off as a loss because it has passed its use-by date. 
Which solution would you recommend and how would you best implement it? 
(a) Improve physical inventory reports through implementing more stringent stocktaking
procedures.
(b) Improve storage of perishables by using PAR levels to manage ordering processes.
(c) Improve stock rotation by training staff to use FIFO procedures correctly.
(d) Improve hygiene and housekeeping standards according to WHS and organisational
procedures.
Q14. What’s the primary reason for following up on orders and monitoring the delivery of stock? 
(a) To identify irresponsible suppliers and delivery companies so you can discontinue
relationships with them.
(b) To ensure that deadlines are met and supply of stock is continuous so you can deliver quality
customer service.
(c) To make sure that dishonest delivery drivers don’t steal the stock.
(d) To ensure quality supplies that meet customer and legislative standards are delivered in a
timely manner.
Q15. Who should you liaise with to ensure continuity of supply? 
(a) You should liaise with suppliers and all other relevant people in the supply chain as required.
(b) You should liaise primarily with inward goods staff and administrative staff such as the
financial controller.
(c) You should only liaise with representatives from freight or delivery companies.
(d) If you’ve processed stock orders correctly, you shouldn’t need to liaise with anyone to ensure
continuity of supply.
Q16. What do you do if you can’t resolve a supply problem yourself? 
(a) Delegate it to a lower-level staff member.
(b) Call a meeting and conduct a team brainstorm.
(c) Refer it to the appropriate senior level person for action.
(d) Leave it for a few days until a solution comes to you.
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Q17. What determines when and where stock is distributed within an organisation? 
(a) Location of area requesting stock, internal transportation methods and staffing levels.
(b) Organisational stock control procedures and supplier agreements.
(c) Internal ordering processes and when external deliveries are received.
(d) Internal requisitions, stock requirements and production or service periods.
Q18. How often should you organise and conduct stocktakes? 
(a) You should do full stocktakes once a year in addition to spot-checks throughout the year.
(b) You should conduct cyclical stocktakes to progressively count stock throughout the year, as
well as do a full end-of-year stocktake.
(c) At appropriate intervals for stocktakes according to your type of business, type of stock and
financial reporting requirements.
(d) You should conduct a daily count of perishables, weekly stocktakes on spirits and monthly
stocktakes on glassware, in addition to your yearly stocktake.
Q19. How do you administer an efficient stocktake? 
(a) You should allocate stocktaking responsibilities to junior staff and allow more experienced
staff members to continue the day-to-day running of the establishment.
(b) You should allow upper management to administer stocktakes to ensure accuracy and
thoroughness.
(c) You should conduct most of the stocktake yourself and get a trusted staff member to double-
check your figures for accuracy.
(d) You should allocate stocktaking responsibilities to staff and supervise the operation of the
stocktake.
Q20. What is the ultimate goal of a stocktake? 
(a) To get a general idea of how much stock your organisation has in storage.
(b) To reveal losses due to negligence.
(c) To produce accurate stocktake reports within designated timelines.
(d) To encourage staff to be more detailed in recording stock levels.
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Assessment Cover Sheet: Assessment Task 2 (AT2) 
Student Detail 
Student Name 
Student Id: 
Group No (If Applicable): 
Assessment Details 
Unit of Competency SITXINV004 - Control Stock 
Assessment Task Worksheets 
Due Date 
Date of Submission 
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date 
Assessor name 
Assessor Signature and Date 
Comments/Feedback 
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this 
assessment task is original and has not been copied or taken from another source except where 
this work has been correctly acknowledged. I have made a photocopy or electronic copy or 
photograph of my assessment task, which I can produce if the original is lost. 
Assessor Student 
I declare that I have conducted a fair, valid, 
reliable and flexible assessment with this student, 
and I have provided appropriate feedback. I also 
declare that I have undertaken the indicated 
assessment integrity checks 
Google check for plagiarism  Yes No 
Check for Copying/Collusion Yes No 
Check for Authenticity (own work)  Yes No 
Cheating or use of model answers  Yes No 
Signature: 
_____________________________________ 
Date: 
_________________________________________ 
I have received, discussed and accepted my 
result as above for this task and I am aware 
of my appeal rights. 
Signature: 
_________________________________ 
Date: 
___________________________________ 
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Assessment task 2: Worksheets 
Required documents and equipment: 
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITXINV004 - Control stock. (Organised by the
trainer)
• Learners’ notes.
Instructions for Students 
This assessment will be conducted in Altec College classroom with access to the resources listed 
above. 
 You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this 
assessment. 
Planning the assessment: 
• Recommended date for assessment - [Set a date as per timetable]
• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 3 hours
• You must:
 Answer all the questions satisfactorily to be deemed competent.
 Complete the assessment and submit in due timelines.
 Submit with a completed assessment cover sheet.
• Assessor will set a time to provide feedback.
Evidence specifications: 
At the end of the assessment, student will be required to submit the following evidence before the 
due date specified by the assessor: 
• Completed answer sheet with all questions answered.
• Completed and signed cover sheet for the assessment.
Evidence submission: 
• Documentation can be submitted electronically or paper-based.
• Assessor will record the assessment outcome on the assessment cover sheet.
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SECTION 1: Maintain stock levels and records. 
Q1: List four general capabilities, features and functions of computerised stock control 
systems. 
1. 
2. 
3. 
4. 
Q2: What is an imprest system and when is it commonly used? 
Q3: Describe how manual or electronic bin card systems are used to record and track stock 
levels. 
Q4: Identify three ways you can monitor and maintain stock levels to prevent over- or under-
supply. 
1. 
2. 
3.
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Q5: A new staff member has just joined the team. Provide six tips on what stock information 
they can use to monitor and order stock. 
1. 
2. 
3. 
4. 
5. 
6. 
Q6: You also need to coach the new staff member on how to maintain records and reports on 
stock levels. List six actions they’re required to take. 
1. 
2. 
3. 
4. 
5. 
6.
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Q7: Monitoring stock performance helps you identify and report fast- and slow-moving items. 
Look at the data below. Identify which stock is selling fast and which is selling slowly. 
Total sales of beer X over a six-month period was $24,000. 
The value of opening stock was $33,000. 
The value of closing stock was $3,000. 
Total sales of beer Y over a six-month period was $24,000. 
The value of opening stock was $40,000. 
The value of closing stock was $26,000. 
Q8: What is a stock reorder cycle and how do you know when to adjust them? 
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SECTION 2: Process stock orders. 
Q9: Describe the difference between an order form and an internal requisition form. 
Q10: Describe three features and functions of computerised ordering systems. 
1. 
2. 
3. 
Q11: Which ordering method would you use in the following situations? Write/select PAR or JIT 
or BOTH 
You’re ordering seafood, but have very little storage space for it. 
You’re ordering bars of soap and have plenty of storage space. 
You’re ordering a special cheese which has a long lead time. 
You have a minimum stock level you want to keep on hand. 
You only have refrigerated storage space for a day’s worth of stock. 
Q12: What are the names of two documents that contain information on negotiated cost of 
supply and other contractual arrangements between your organisation and preferred suppliers? 
1. 
2.
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Q13: You work at a resort. The lead time for a special biodynamic organic yoghurt is an average 
of two days. Daily usage rate is 5 kg. To be safe, you’d like to always have 15 kg on hand (three 
days’ worth). For budgetary and storage reasons, the maximum you’re allowed to have on hand is 
30 kg. 
What is your reorder point? 
How much do you order? 
Q14: List the steps you take to process a delivery and identify discrepancies between your order 
and the stock that’s been delivered. 
Q15: Explain how you would record details of incoming stock and any discrepancies you 
identify. 
Q16: Which areas of your establishment should you monitor to ensure stock is secure? 
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SECTION 3: Minimise stock losses. 
Q17: Identify eight security systems or equipment used to protect stock. 
1. 
2. 
3. 
4. 
5. 
6. 
7. 
8. 
Q18: Identify two procedures you can use to render electronic article surveillance (EAS) tags 
inactive at point of sale. 
1. 
2. 
Q19: List four things you should check for when monitoring the quality of stock in storage areas. 
1. 
2. 
3. 
4. 
Q20: Provide five examples of avoidable stock losses 
1. 
2.
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3. 
4. 
5. 
Q21: List ways you can record and report on stock losses. 
Q22: State the reasons for the following stock losses. 
 Frozen seafood defrosts and spoils.
 Yoghurt is held past its use-by date.
 Mice have chewed through bags of sunflower seeds.
 Meat drippings contaminate a cheesecake.
 Gourmet cheese is stolen from the delivery dock.
 Stored bread has gone mouldy
Q23: What is the main purpose behind rotating, maintaining and replenishing stock? 
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Look at the losses in Q24 to Q27. Describe solutions you would recommend or procedures you 
would implement to protect stock and prevent these losses from happening again. 
Q24: Contents of the freezer have defrosted and melted 
Q25: Milk has passed itsuse-by date and gone sour. 
Q26: Breakfast cereals are infested with moths and larvae. 
Q27: Food has been contaminated from cleaning chemicals stored above it. 
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SECTION 4: Follow-up orders. 
Q28: How often and when should you check the quality of stock and look for slow-moving 
items? 
Q29: Staff members are stealing stock by placing it in their personal bags before they leave the 
premises. Describe two security procedures you could implement to reduce staff theft of this kind. 
Q30: Identify five routine supply problems that might occur 
1. 
2. 
3. 
4. 
5. 
Q31: Describe the steps you follow to resolve internal procedural problems that are causing 
disruptions to supply. 
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Q32: You must know the product life of the stock you’re responsible for to store it appropriately. 
Number these items from 1 to 4 (shortest shelf life to longest). 
Whole mango 
Seafood 
Tinned tomatoes 
Cooking oil 
Q33: State at least one appropriate storage area for these specific goods. 
Fresh, whole eggs 
Canned products 
Cleaning chemicals 
Linen 
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SECTION 5: Organise and administer stocktakes. 
Q34: What is the difference between a full stocktake, cyclical stocktake and spot check? 
 Full Stocktake
 Cyclical Stocktake
 Spot-Check
Q35: At what intervals does your organisation conduct stocktakes? 
Q36: State the procedures involved in a computerised stocktake. 
In Q37 to Q41, explain how you would use the documentation to help you create accurate 
stocktake reports. 
Q37: Stock or count sheets 
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Q38: Count ticket 
Q39: Stock-taken stickers 
Q40: Shrinkage Sheets 
Q41: Physical Inventory Form 
Q42: List four examples of stock maintenance records used in your workplace or training 
environment. 
1. 
2. 
3. 
4. 
Q43: What is an integrated point of sale system and how does it improve the efficiency of a 
stock management system? 
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Q44: A hotel wants to identify the sales performance of their signature bathrobes. 
Total sales of the robes over a six-month period were $900. 
The value of opening stock was $2,300. 
The value of closing stock was $1,000. 
Calculate the stock’s average value 
Calculate the rate of stock turn 
What do these results mean? 
Q45: Organisations use several different documents and reports to order, control and administer 
supply of stock items. List five documents or reports you are required to maintain in your 
workplace or training environment. 
1. 
2. 
3. 
4. 
5. 
Q46: Briefly outline your designated stock-ordering responsibilities. 
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Q47: What information are you likely to find in an organisation’s security procedures? 
Q48: List three key procedures your organisation or training environment has implemented to 
control and maintain stock. 
1. 
2. 
3.
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Assessment Cover Sheet: Assessment Task 3 (AT3) 
Student Detail 
Student Name 
Student Id: 
Group No (If Applicable): 
Assessment Details 
Unit of Competency SITXINV004 - Control Stock 
Assessment Task Practical Demonstration 
Due Date 
Date of Submission 
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □ 
Date 
Assessor name 
Assessor Signature and Date 
Comments/Feedback 
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this 
assessment task is original and has not been copied or taken from another source except where 
this work has been correctly acknowledged. I have made a photocopy or electronic copy or 
photograph of my assessment task, which I can produce if the original is lost. 
Assessor Student 
I declare that I have conducted a fair, valid, reliable and 
flexible assessment with this student, and I have 
provided appropriate feedback. I also declare that I 
have undertaken the indicated assessment integrity 
checks 
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: 
_____________________________________ 
Date: 
_________________________________________ 
I have received, discussed and accepted my result 
as above for this task and I am aware of my 
appeal rights. 
Signature: 
_________________________________ 
Date: 
_____________________________________ 
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Assessment Task 3: Practical Demonstration 
Required documents and equipment: 
• Altec College simulated environment.
• Stock Control Software (provided by Altec College)
• Electronic equipment used for stock control (provided by Altec College)
• Range of stock items and documentation (provided by Altec College)
• Student guide for SITXINV004 - Control Stock.
Instructions for Student: 
This assessment requires you in a simulated environment to order and control stock items, monitor 
and maintain stock levels and produce and distribute stock reports within deadlines provided by 
your assessor. 
Planning the assessment 
• Recommended date for assessment: [Trainer to provide]
• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: X hours
• You must:
 Produce all evidence as required.
 Complete the assessment and submit in due timelines
 Submit with a completed assessment cover sheet
• Your assessor will set a time to provide feedback
Evidence specifications: 
At the end of the assessment, you will be required to submit the following evidence before the due 
date specified by the assessor: 
• Completed stock ordering responsibility template.
• Completed stock take sheet.
• Completed fast/slow stock moving template
• Completed Shrinkage report
• Completed email evidences relating to liaising with supplier.
• Completed and signed Assessment cover sheet.
Evidence submission: 
• Documentation can be submitted electronically or paper-based.
• Your assessor will record the assessment outcome on the assessment cover sheet.
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AT3 – Practical Demonstration 
This practical demonstrationwill be conducted in a simulated environment where you are required 
to do the following: 
• order, control and administer continuous and efficient supply relating to at least six different
types of stock items
• use stock control procedures to monitor and maintain stock levels for the above items over a
stock life cycle period that includes a stocktake
• produce and distribute stock control reports
• complete above stock order and reporting activities within commercial time constraints.
Part A: Maintain stock levels and records 
Task 1: You are required to control stock in the Altec College simulated industry environment. You 
are to analyse current commercial stock control procedures and documentation. You must use the 
stock ordering system while considering the following stock items to control the inventory: 
• Alcohol
• Cleaning agents and chemicals
• Food:
 Dairy products
 Dry goods
 Frozen goods
 Fruit
 Meat
 Poultry
 Seafood
 Vegetables
• Housekeeping supplies
• Linen
• Non-alcoholic beverages:
 Mixers
 Juice
 Soft drink
 Tea coffee
• Use stock control systems and equipment to administer all stock control and ordering
processes e.g., bin card system, imprest system, ledger system etc.
• Monitor and maintain stock levels to meet organisational requirement. e.g., you must keep
the track of the stock on hand by regularly counting it and as place stock orders as soon as
it reaches its minimum level.
Part 1.1: Conduct a brief meeting with 2 colleagues (chosen by the assessor) where you must inform 
colleagues of their individual stock ordering responsibilities by monitoring current stock levels in 
Task 1 and use Stock ordering responsibilities template (Appendix 2) to note down the 
responsibilities discussed during the meeting. Use the meeting scenario/ objective below to conduct 
the meeting role play. 
Meeting Scenario/ objective: 
You are the head chef at Altec restaurant and you have to assign stock ordering responsibilities to 
your colleagues, sou chef and Commis Chef and ensure they are well aware of their responsibilities. 
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Student Instructions: 
While conducting the meeting the you need to ensure the following: 
• The order requirement of the business is discussed with the sou chef and commis chef
(Junior Chef). e.g., delegating task to staff and ensuring they are well informed about their
individual stock ordering responsibilities.
• Inform that any missing items have to be taken care by the sou chef and/or the Commis
Chef.
• Inform the sou chef and the Commis Chef that Commis Chef need to perform the stock take
along with him/ her and then determine how many items are needed as per business needs.
• Use the stock take sheet (Appendix 3)
• Inform to check the delivery before and items needs to be stored appropriately. For e.g.,
cold meat products should be kept in the fridge or freezer at optimum temperature as per
organisational standard.
• Use the Stock Ordering responsibilities template (Appendix 2).
• Submit completed Stock Ordering responsibilities template (appendix 2).
Part 1.2: Write a detailed report on the following according to organisational procedures and submit 
the completed report to your assessor: 
• Monitor stock security and adjust procedures as required. e.g., Students must regularly
check stock in storage and protect stock from theft.
• Maintain records of stock levels and create reports according to organisational procedures.
• Monitor stock performance, and identify and report fast or slow-selling items.
• Use the provided Fast/ Slow moving template (appendix 4) to monitor identify and monitor
fast or slow – selling items.
• Use the weekly food inventory workbook for (2 weeks) provided in Appendix 5 to
determine the fast or slow moving items by calculating the rate of stock turn.
• Monitor and adjust stock reorder cycles. to determine daily, weekly, monthly cycles for
reordering stocks depending on stock usage and performance to ensure that an ideal
quantity of stock is on hand between orders.
Part B: Process stock orders 
Task 2: Refer to organisations procedure (refer to Appendix 8) and process stock orders using email 
as method of ordering and record current accurate details in accordance with commercial time 
constraints (Refer to Policy and Procedure – Appendix 8). You submit the copy of the email to your 
assessor. 
• Process orders for stock according to organisational procedures. e.g., You must determine
the preferred suppliers (Refer to Appendix 7 for suppliers’ details) and set up accounts
with these suppliers, negotiate the purchase and supply agreement, order the right type of
stock considering factors like name and variety of product, brand, maintenance (in case of
product and services), age, sex, breed, fat cover tolerance, packaging requirement, etc. (in
case of commodities)
• Maintain stock levels and record current accurate details.
• Check and record incoming stock against purchase and supply agreements. (Refer to supply
agreement Appendix- 9) e.g., Students must record the duration of supply agreement,
product description (barcode/ APN), price information, warranty/guarantee on products,
after sales support, etc.
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Part C: Minimise stock losses 
Task 3: Identify stock losses by referring to the weekly food inventory workbook provided 
Appendix 5 and (use appendix 6 - Shrinkage report) and prepare a detailed report on losses and 
recommended solutions and submit it to your assessor. 
• Regularly check storage of stock and ensure its protection.
• Identify, record and report stock losses. e.g., You can use manual shrinkage recording
systems such as shrinkage sheets to record unsaleable stock or electronic scanners,
barcodes, APNs (Australian Product Numbers) to update the records.
• Identify avoidable losses and establish reasons for them.
• Recommend solutions and implement procedures to prevent future losses. e.g., You can
avoid shrinkage losses by following correct stock rotation procedures.
Part D: Follow-up orders. 
Task 4: Send an email to two different suppliers (Refer to Suppliers details in Appendix 7) on the 
following and share the email copies with your assessor. 
• Monitor delivery of stock to ensure agreed deadlines are met. e.g., You can keep a
computer reporting system that shows delivery due dates to closely monitor orders from
suppliers.
• Liaise with suppliers to ensure continuity of supply.
• Resolve routine supply problems or refer to appropriate person for action.
• Distribute stock within the organisation according to required allocations. e.g., storing food
in its original packaging or place them in sealed containers.
To 
From 
Subject 
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Part E: Organise and administer stocktakes 
Task 5: Organise a full stocktake at appropriate intervals on the following according to the simulated 
industry procedures (Refer to Stock take Template in Task 1.2) and submit the completed stocktake 
template to your assessor. 
• Organise stocktakes at appropriate intervals. (Refer to Policy and Procedure – Appendix 8).
• Allocate stocktaking responsibilities to staff and supervise the operation of the stocktake.
• Produce accurate stocktake reports within designated timelines. (Refer to Policy and
Procedure – Appendix 8).
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Appendix 1- Assessment resource in Altec College classroom
Altec College will conduct practical assessment for this unit in its classroom/simulated industry 
environment located Level 5, 601 Burke Street Melbourne VIC 3000 / Level 1, 232-242 Liverpool Street 
Hobart TAS 7000, and during assessment student will have access to following resources: 
• computers, printers and stock control software systems
• electronic equipment used for stock control
• diverse and comprehensive range of tourism, travel, hospitality or event industry stock items that
are monitored and maintained
• current commercial stock control procedures and documentation for the ordering, monitoring
and maintenance of stock.
Appendix 2: Stock Ordering Responsibilities Template 
Person/job role Responsibility When and how 
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Appendix 3: Stock take sheet 
Stocktake sheet 
Product/ Product 
reference 
Quantity Price Total Quantity Total Value 
Stock take Done by: 
1. Name: ______________________________
Signature: ___________________________ 
2. Name: ______________________________
Signature: ___________________________ 
3. Name: ______________________________
Signature:___________________________ 
Date Next Stocktake 
date 
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Appendix 4- Fast/ Slow stock moving template 
Fast Moving Items Slow moving Items 
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Appendix 5: Weekly Food Inventory Workbook 
Week 1 
AS PURCHASED UNITS INVENTORY COUNT 
UNITS 
Items Checked out Per day Weekly 
balance 
Discrepancy 
MEAT & POULTRY Unit Unit Price 
$ 
Count No. at 
the start of 
the week. 
Total Price 
$ of stock 
on hand 
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 
Beef Patty, 250 Grams Angus Chuck Gram 2.59 80.0 207.2 13 14 9 9 11 10 12 
2 
0 
Bacon, Sliced Kg 1.99 75.0 149.25 15 16 8 8 9 9 10 
0 
0 
Beef, eye round Kg 1.79 80.0 143.2 10 11 11 12 15 10 6 
5 
0 
Beef, flap meat Kg 5.99 22.0 131.78 3 5 0 2 5 3 4 
0 
0 
Beef, ground Kg 1.69 95.0 160.55 12 10 15 18 12 9 11 
3 
-5
Beef, inside angus Kg 1.69 52.0 87.88 8 8 6 5 8 7 7 
3 
0 
Beef, Liver Kg 3.20 20.0 64 2 5 3 2 1 2 3 
1 
-1
Beef, Red Brisket Kg 2.10 29.0 60.9 2 5 4 5 3 3 3 
4 
0 
Beef, Ribeye Kg 2.02 29.0 58.58 2 4 4 1 1 0 3 
12 
-2
Chicken, breast boneless Kg 1.29 98.0 126.42 10 11 11 12 15 15 17 
7 
0 
Chicken, Breasts fillet breaded Kg 1.89 49.0 92.61 11 11 14 14 13 9 8 
6 
0 
chicken, tenderlion Kg 1.55 85.0 131.75 15 19 12 13 17 12 10 
6 
0 
Chicken, tenders Kg 2.50 66.0 165 9 8 7 5 7 7 9 
14 
0 
Ham, boneless Kg 2.39 58.0 138.62 11 9 8 7 7 9 8 
2 
0 
Lamb, leg Kg 1.85 19.0 35.15 4 0 2 1 3 4 2 
3 
0 
Pork, Butt Kg 0.89 24.0 21.36 2 5 4 1 5 0 2 
5 
0 
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Pork, Rib Kg 1.89 44.0 83.16 3 3 8 7 5 9 8 
0 
-1
Sausage, breakfast link Kg 1.79 69.0 123.51 12 11 10 9 12 10 10 
1 
0 
Turkey, breast Kg 1.15 51.0 58.65 6 8 7 5 8 0 4 
6 
-3
FISH & SEAFOOD 
Cod Kg 8.00 27.0 216 3 5 5 6 4 1 2 
1 
0 
Halibut Kg 14.00 33.0 462 4 5 8 1 2 0 3 
5 
0 
Lobster Whole Kg 7.00 45.0 315 4 5 1 2 7 6 4 
7 
-4
Salmon Kg 6.00 38.0 228 2 2 5 4 3 2 7 
4 
0 
Shrimp 16-20 Kg 7.00 29.0 203 3 1 4 4 5 2 5 
5 
0 
Scallops Kg 12.00 63.0 504 3 3 5 4 8 7 6 
6 
0 
PRODUCE 
Apples case 25.00 3 75 0 0 0 1 0 0 1 
1 
0 
Artichokes each 1.50 34.0 51 5 4 3 5 6 4 3 
4 
0 
Avocado bag 5.00 18.0 90 4 2 2 3 1 1 0 
5 
0 
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Week 2 
AS PURCHASED UNITS INVENTORY COUNT 
UNITS 
Items Checked out Per day Weekly 
balance 
Discrepancy 
MEAT & POULTRY Unit Unit Price 
$ 
Count No. 
at the start 
of the week 
Total Price 
$ of stock 
on hand 
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 
Beef Patty, 250 Grams Angus Chuck Gram 2.59 70.0 181.3 10 9 8 8 8 7 12 6 
-2
Bacon, Sliced Kg 1.99 65.0 129.35 12 13 5 6 7 9 10 3 
0 
Beef, eye round Kg 1.79 90.0 161.1 12 12 14 12 16 12 6 6 
0 
Beef, flap meat Kg 5.99 42.0 251.58 7 6 2 0 7 6 6 8 
0 
Beef, ground Kg 1.69 88.0 148.72 12 10 15 18 12 9 11 1 
0 
Beef, inside angus Kg 1.69 52.0 87.88 7 8 8 5 8 7 7 2 
0 
Beef, Liver Kg 3.20 25.0 80 1 5 3 3 3 2 3 5 
0 
Beef, Red Brisket Kg 2.10 33.0 69.3 3 6 4 8 3 3 3 3 
0 
Beef, Ribeye Kg 2.02 39.0 78.78 5 6 4 0 4 6 6 4 
-4
Chicken, breast boneless Kg 1.29 77.0 99.33 12 7 11 11 9 8 13 5 
-1
Chicken, Breasts fillet breaded Kg 1.89 55.0 103.95 7 8 6 9 11 7 6 1 
0 
chicken, tenderlion Kg 1.55 85.0 131.75 11 12 13 9 12 11 14 3 
0 
Chicken, tenders Kg 2.50 86.0 215 12 11 11 14 8 13 11 6 
0 
Ham, boneless Kg 2.39 68.0 162.52 10 10 8 8 8 11 8 5 
0 
Lamb, leg Kg 1.85 15.0 27.75 3 0 2 0 3 4 2 1 
0 
Pork, Butt Kg 0.89 19.0 16.91 2 5 4 1 5 0 2 0 
0 
Pork, Rib Kg 1.89 55.0 103.95 4 6 8 7 5 9 8 8 
0 
Sausage, breakfast link Kg 1.79 82.0 146.78 10 11 10 14 12 10 11 4 
0 
Turkey, breast Kg 1.15 41.0 47.15 5 8 9 5 8 1 4 1 
0 
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FISH & SEAFOOD 
Cod Kg 8.00 30.0 240 4 5 5 6 4 1 2 1 -2
Halibut Kg 14.00 35.0 490 4 5 8 6 2 0 3 7 0 
Lobster Whole Kg 7.00 50.0 350 4 6 6 9 7 6 9 3 0 
Salmon Kg 6.00 34.0 204 2 6 5 4 3 2 7 5 0 
Shrimp 16-20 Kg 7.00 25.0 175 4 1 4 4 5 2 5 0 0 
Scallops Kg 12.00 52.0 624 4 4 6 6 8 7 6 11 0 
PRODUCE 
Apples case 25.00 3 75 0 0 0 1 0 0 1 1 0 
Artichokes each 1.50 30.0 45 5 4 3 5 6 4 3 0 0 
Avocado bag 5.00 20.0 100 4 4 2 3 2 2 0 3 0 
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Appendix 6: Shrinkage Report Template 
Description Unit Price Quantity 
Remaining 
Discrepancy Reason Total value of loss 
Name of Staff Member: 
Supervisor: 
Date: 
Recommendation to Avoid Losses 
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Appendix 7: Supplier Information 
Supplier 1: 
About Us: 
The Irish Meat Company is a premium meat supplier offering only the best Australian meats direct to 
consumers in Melbourne at exclusive wholesale rates. Since 2009 we have been supplying five star hotels, 
restaurants, retailers and caterers and are committed to distributing the fresh, flavoursome, free range, 
grass fed beef, without additives – that our customers have come to trust. 
Through livestock procurement, production, quality assurance, sales and marketing, shipping and 
logistics,our team is 100% dedicated to supplying the global premium meat market with unrivalled 
customer care and the best Australian produce money can buy…...year round. 
The Irish Meat Company is 100% committed to keeping our food systems on a sustainable path. 
Therefore, new technologies and scientific discoveries, combined with increasing public awareness and 
demand for sustainable food, will benefit all involved. 
Customer Service: 

�������Call us :046258744 

�������Timings: Mon-Fri: 9:00 am - 6:00 pm 
Sat: 9:00 am - 4:00 pm 
Sun: 9:00 am - 2:00 pm 
✉Email: info@irishmeatcompany.com
Address: 3, Bent Grove, Cremorne, Victoria 3028 
Delivery Information: 
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Our delivery lead-time is minimum of 48 hours from order with a cut-off time at 14:00. Due to the 
increase in demand related to COVID-19 certain days might be closed due to high number of deliveries. 
It is important to keep in mind that our products are sensitive and need to be manipulated cautiously 
therefore we limit to the maximum the manipulations of our products. Shorter delivery slot will be 
confirmed to you by email on the day of delivery. 
If a 2nd delivery attempt is required a new delivery charge is applicable. 
Delivery Schedule: 
We deliver across Melbourne using a 3rd party delivery company. 
Please note that in an effort to be ECO-friendly, we might contact you to reschedule the delivery in order 
to optimize deliveries per geographical location. 
Supplier 2: 
About Us: 
We provide the highest quality fish, seafood and culinary delights to Melbourne’s ever-growing 
hospitality industry. Balancing fine ingredients and price, Fresh Catch Seafood works shoulder-to-shoulder 
with chefs, cooks and caterers from local cafes through to five-star restaurants. 
With a strong legacy in quality seafood, we deliver fresh fish and seafood – becoming a one-stop-shop for 
your seafood wholesale needs. 
Taking orders round-the-clock, we ensure Melbourne’s finest city and metro establishments are stocked 
with the freshest ingredients every time. Order with us on our contact details and avail exciting offers and 
discounts. 
Based in Toorak, Fresh Catch Seafood services the Melbourne CBD and metropolitan areas – including the 
Yarra Valley, Bellarine and Mornington Peninsulas. 
Customer Service: 
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📱📱Call us :0322941500

������Timings: Mon-Fri: 7:00 am - 7:00 pm 
Sat: 7:00 am -4:00 pm 
Sun: 7:00 am - 1:00 pm 
✉Email: sales@freshcatchseafood.au
Address: 28, Elm street, Toorak, Victoria 3066. 
Delivery Information: 
For online orders, we are business as usual and will update you on the progress of your order via email. 
Metro delivery: Next day if you place your order before 12 noon the previous day. We usually deliver 
between 10 am - 3 pm time frame. 
Regional Victoria delivery: We deliver on Wednesdays and Fridays. Please ensure that you place your 
order by Monday for Wednesday delivery and place your order on Wednesday for Friday delivery. There 
is a flat $22.50 delivery fee for all of Regional on line orders. 
We will text you on the mobile number you provided some 30 minutes prior to delivery. 
We always strive to ensure on-time delivery, but there may be instances when packages may be delivered 
past the estimated time allocated. 
Please note that fresh and frozen seafood need to be placed in refrigeration as soon as possible in order 
to avoid spoiling so its imperative someone is home to place items in fridge. This is the responsibility of 
you, our valued customer. 
Returns 
Once an order has been delivered and accepted, we will not accept returns or refunds. 
Refund of items out of stock 
Due to high demand, sometimes we may sell out of the item you have requested in your order. If this is 
the case, you will be notified via an email confirmation in the morning of your delivery day and on the 
delivery docket of any items we were not able to fulfill. We will refund this item from your order and send 
you an email to notify you that the refund has been processed. Or alternatively, we will contact you and 
discuss a different product that might suit your needs. 
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Appendix 8: Policy and Procedure 
Altec Restaurant 
Stock control policy and procedures 
Inventory control 
The restaurant has clearly defined policies and procedures in place and it is the Supervisor’s responsibility 
to ensure inventory control is efficient, as loss of stock and damages result in a loss of profit. 
The buyer’s role 
• Forecast sales and budget orders
• Keep up-to-date with everyday use of stock
• Monitor stock levels
• Use emails to order stock and record accurate details
Supervisor’s role 
It is the Supervisor’s responsibility to train staff members in the correct procedures for receiving stock. 
• Minimise shrinkage (theft and waste)
• Monitor stock levels
• Monitor fast and slow sellers to avoid sell-outs
• Coordinate stocktake and prepare reports for Management
• Ensure all items are correctly stored.
• Monitor re-order levels for fast selling items.
Staff member’s role 
• Check the load
• Check delivery records and procedures
• Check the quantity and quality at delivery
• Check the quantity and quality after delivery
• Store the stock securely
• Deal with damaged and missing stock after delivery
• Inform Supervisor of any damaged or missing stock
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Stock handling 
Stock handling and storage of goods 
Care must be taken in the storage of goods to ensure against damage and theft. 
• Organize Stock by Category: All stocks must be stored and organized according to their category
(perishables, Semi and nonperishables) due to the risk of cross contamination. Dry goods, non-perishable
items and canned goods can be placed together away from heat and direct sunlight. Meat should be
placed on lower shelves so any potential spill hit the floor instead of contaminating it. Also, produce
should be stored away from any fans to maintain freshness and prevent over-chilling or freezer burn.
• Label everything: Use the labels available depending on the kitchen needs, there are a variety of
food rotation labels to choose from including different shapes, sizes and information included on the
label.
• Follow FIFO rule: Use the items received first by organizing your areas (cooler, dry storage,
freezer, and shelves) according to FIFO to minimize food spoilage
Stock safety 
Stock needs to be placed in security areas and put away as soon as possible. Procedures are to handle 
stock in the following manner: 
• Perishable items must be stored at the specified temperature to keep them fresh e.g. milk and
frozen foods
• Flammable items should be kept clear of heat or combustible materials
• Storage for hazardous items must follow manufacturer’s storage and handling instructions
Stock re-orders 
Our policy is to always try and avoid the situation of stock out by frequently communicating with the 
supervisor. By doing this, all staff members can be aware of stock available on hand. 
• Re-stock shelves depending on stock usage and performance to
ensure that an ideal quantity of stock is on