SITXINV003 Purchase Goods :
Instructions to the student:
- Complete ALL questions of the written assessment as per instructed by your trainer/assessor.
- Ensure you read the question carefully.
- If you have difficulty answering the question, you must at least make an attempt to answer it.
Q1. Give three examples of information that would be appropriate to collect and use to determine the quantity of goods to be ordered. Also give two examples of goods that the information could be used to purchase?
Q2. What is the KISS principle of communication and how does it relate to purchasing?
Q3. Calculate the popularity Index for the following entrée items on an a la carte menu:
|Menu item||Portions sold||Popularity %|
The total should be 100%.
Q4. Use the moving average method to forecast the estimated demand for hotel rooms for periods 5 and 6 given the following information:
|Moving Average||Week||Rooms occupied||Forecast number of guests|
Q5. Give a brief explanation of the following purchasing terms:
Q6. When selecting a supplier for linen services of a hotel, what would be three appropriate selection criteria to choose the supplier?
Q7. Give three quality checks that would be appropriate when purchasing fresh food such as meat, fish or vegetables:
Q8. What are the two advantages of having a good relationship with your supplier?
Q9. The toilet paper normally ordered by your hotel is out of stock with your regular supplier. Give two options you could take to ensure a supply of toilet paper:
Q10. What is the purpose of a purchase order?
Q11. Give an example of how the Christmas season could affect purchasing requirements for a hospitality or tourism business:
|Written Assessment Record|
|Element 1||Determine purchasing requirements|
|Element 2||Source suppliers and discuss requirements|
|Element 3||Assess quality of goods and make purchase|
|Has the student satisfactorily completed all areas of this assessment?|
|Which areas of this assessment has the student NOT completed satisfactorily?|
|Assessor’s name and signature:|