SITXINV007 Purchase Goods

Purpose of unit Assessment Pack This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor.

Copyright This document was developed by VET Resources © 2021. No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.

Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name

Course and Unit Details

Course code
Course name
Unit code	SITXINV007
Unit name	Purchase Goods

Assessment Submission Method

☐ By hand to trainer/assessor	☐ By email to trainer/assessor	☐ Online submission via Learning Management System (LMS)
☐ By Australia Post to RTO	☐ Any other method _________________________________________________ (Please mention here)

Student Declaration

I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to: Reproduce this assessment and provide a copy to another member of staff; and Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature Date

Assessment Plan

To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.

Evidence recorded	Evidence Type/ Method of assessment		Sufficient evidence recorded/Outcome
Unit Assessment Task 1	Unit Knowledge Test (UKT)		S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2	Practical demonstration		S / NS (First Attempt) S / NS (Second Attempt)
Final result	C ☐ NYC ☐	Date assessed
Final result	C ☐ NYC ☐	Trainer/Assessor Signature

Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.

UAT 1 – Unit Knowledge Test (UKT)

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments

If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

SITXINV007 Purchase Goods Assessment type:

Written Questions

Instructions provided to the student:

Purchase Goods Assessment task description:

This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
The Unit Knowledge Test is comprised of nine (9) written questions.
Student must respond to all the questions and submit them to the Trainer/Assessor.
Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

Applicable conditions:

This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
Student must read and respond to all questions.
Student may handwrite/use computers to answer the questions.
Student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts:

Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.

Location:

This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

Students must complete a written assessment consisting of a series of questions.
It is expected from students to correctly answer all the questions.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
Assessors must not accept responses/answers that have been copied directly from other sources materials.

Resources required to complete the assessment task:

Access to learner guide and other learning materials.
Computer
Internet
MS Word
Printer or e-printer
Unit Assessment Task

Question 1a: List any ten 10 sources of information to determine purchase requirements.	Satisfactory response
	Yes ☐	No ☐

Question 1b: i. What are the features and quality expectations of the purchased end products? (100-120 words) ii. Complete the table below by providing the features and quality expectations of any three ingredients for the recipe below. Recipe – Insalata Caprese Serves: 6 portions Preparation time: 20 Minutes Cooking Time: 20 Minutes INGREDIENTS UNIT WEIGHT PCS TOMATOES, SLICED 1/4 INCH THICK KG .8 4 BUFFALO MOZZARELLA CHEESE, SLICED 1/4 INCH THICK KG .450 BASIL LEAVES KG .03 1/3 CUP OLIVE OIL KG .04 3 TBSP SALT & PEPPER TO TASTE KG .001 METHOD: On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil and balsamic glaze. Season with sea salt and pepper.	Satisfactory response
	i. Yes ☐ ii . Yes ☐	No ☐ No ☐

Question 1c: While working in a restaurant, who are the different personnel kitchen staff may need to consult regarding end product requirements to purchase the goods? List (3) such individuals and outline why you may need to discuss the requirements with them in one to two sentences.	Satisfactory response
	Yes ☐	No ☐

Question 2a: List any eight (8) considerations in determining the quality and suitability of stock on hand for the food supplies in the restaurant.	Satisfactory response
	Yes ☐	No ☐

Question 2b: List 10 ways to maximise the use of suitable and available kitchen stock to avoid wastage.	Satisfactory response
	Yes ☐	No ☐

Question 2c: Match the following inventory terms with the appropriate descriptions.	Satisfactory response
	Yes ☐	No ☐

Column 1(inventory terms) Answer Column 2(descriptions) Raw materials a. products shipped to a business from a supplier or manufacturer and then immediately sold to customers. Unfinished products b. stored in a warehouse until sold or shipped. Finished products c. excess products are those in anticipation of a surge in sales In-transit goods d. is a crucial aspect of effective supply management Cycle inventory e. materials you use to make your products Anticipation inventory f. are products which serve as a cushion in case of an unexpected issue or need for more inventory. Decoupling inventory g. items that are no longer in the warehouse are being transported to their final destination. MRO goods h. is the process of keeping the appropriate quantity of stock in order to meet customer demand without delay while minimising the expense of storing stock. Safety stock i. materials you use to make your products Inventory Control j. pertains to parts, supplies, or products set aside in anticipation of a slowdown or stop in production. Inventory management k. maintenance, repair, and operating supply goods

Question 3a: What is forecasting? List four forecasting methods that are used by the purchase manager in a restaurant for calculating the required quantity of goods to be purchased. (Max 50-70 words)	Satisfactory response
	Yes ☐	No ☐

Question 3b: The demand for menu items in the last five months is shown below: Month 1 2 3 4 5 Demand (00s) 13 17 19 23 24 Based on this data set, utilise a two-month moving average to generate a forecast for demand in month six.	Satisfactory response
	Yes ☐	No ☐

Question 4a: What is job costing? How can job costings be used to determine price limitations for purchasing goods for the food business? Write your answer in 100-150 words.	Satisfactory response
	Yes ☐	No ☐

Question 4b: How can you develop and use purchase lists to prioritise purchasing requirements according to organisational deadlines? (100-150 words)	Satisfactory response
	Yes ☐	No ☐

Question 4c: You have a birthday party coming up for 60 people on 15th Oct in your restaurant where you are the purchase manager. All ingredients are purchased, but at the last minute, the host requests an additional main course to cater to Vegans (Recipe below). Calculate the recipe’s ingredient requirements for 60 portions and make a purchase list using the template below. Recipe Ratatouille Vegetables Serves: 4 portions Preparation time: 15 Minutes Cooking Time: 20 Minutes INGREDIENTS UNIT WEIGHT OLIVE OIL L .015 RED CAPSICUMS, THINLY SLICED KG .2 GARLIC CLOVES, CRUSHED KG .01 EGGPLANT KG .1 ZUCCHINI KG .2 RED WINE VINEGAR L .015 MEDIUM TOMATOES, CHOPPED KG .4 SALT (TO TASTE) KG .001 Method: Heat oil in a large, heavy-based saucepan over medium-high heat. Add capsicum and garlic. Cook, stirring, for 2 minutes or until capsicum has softened. Meanwhile, chop eggplant and diagonally slice zucchini. Add eggplant and zucchini. Cook, stirring, for 2 minutes or until vegetables have just softened. Add vinegar and tomato. Cook, stirring, for 30 seconds or until the vinegar has evaporated. Add 1/4 cup cold water. Season with salt and pepper. Bring to a simmer. Simmer, covered, for 4 minutes or until vegetables are tender and sauce is thick. Serve.	Satisfactory response
	Yes ☐	No ☐

Purchase List Food items Category Product Description Unit cost $ Unit Quantity Cost (AUD) Olive Oil Oil Extra Virgin Olive Oil 10 L 0.9 9 Red Capsicums Vegetable Fresh Red Capsicums 3 KG 12 36 Garlic Cloves Herbs & Spices Fresh Garlic Cloves 2 KG 0.6 1.2 Eggplant Vegetable Fresh Eggplant 5 KG 6 30

Question 5a: While sourcing and reviewing potential suppliers and complying with organisational procedures for the supply of goods: i. What should you look for in a supplier? (List six traits) ii. What are the sources of product and supplier information? (List six)	Satisfactory response
	i. Yes ☐ ii. Yes ☐	No ☐ No ☐

Question 5b: How can a purchase manager assess supplier capacity to meet the price, quality, and delivery expectations for the food supplies? (100-150 words)	Satisfactory response
	Yes ☐	No ☐

Question 6a: Imagine that you are placing an order for Sirloin steak as a component in a steak sandwich dish. Ideally, the steaks should individually weigh around 170 grams, though a little variation in the weight is not a problem. As it needs to cook quickly, there should not be too much fat, preferably not more than 8 grams a serving. In order to keep it fresh, it needs to arrive at a temperature of below 5 degrees, and each serving should be sealed individually. As your establishment prides itself on quality produce, the meat must have been aged for a minimum of 21 days, and you require ten portions for each order. Write an email to the supplier detailing the product requirements/specifications and ask them to confirm the availability of supply, given the product requirements. Further, enquire as to the price per unit for the product. For outlining the product specifications, utilise the attached template and ensure your email is no more than 100-150 words. Dish Ingredient Weight Trim Packed Specific requirements Delivery temperature Order	Satisfactory response
	Yes ☐	No ☐

Question 6b: You are required to refer to the Feast of Flavours website (log in details can be retrieved from the task 2), retrieve the Stock Control and Purchasing policy and procedure manual, and answer the questions provided in the table.	Satisfactory response
	Yes ☐	No ☐

Questions Answer List the steps required to complete the purchase orders (50-100 words) Who is authorised to negotiate and make purchases in Feast of Flavours? In case the authorised purchase personnel are unavailable, how can the employees purchase the urgent supplies for the business? (25-50 words) List any five limitations placed on which suppliers can be used for the purchases. Who is responsible for purchasing stock and what is the stock ordering procedure? (List the 8 steps) Who is responsible for receiving the supplies from the supplier? What are the documents used to keep the record of the purchased stocks (list two) When receiving the goods, what are the quality indicators that Feast of Flavours employees should look before approving the supplies from the supplier? (List six)

Question 6c: You are required to refer to the Feast of Flavours website (log in details can be retrieved from the task 2), retrieve the Stock Control and Purchasing policy and procedure manual, and answer the questions provided in the table. 1) What document does Feast of Flavours use to retrieve the supplier information? Also provide the format for this document. 2) How does Feast of Flavours select their supplier for the purchases of food supplies? 3) When a supplier is approved for the purchase, what document is used to approve the food supplier and what are the key inclusions for the supplier to approve their goods? Provide the template for this document.	Satisfactory response
	Yes ☐	No ☐

Supplier No. Details of supplier (Name, address, contact details) Product Description Approved supplier Date approved S001 ABC Ltd. 123 Main St. 123-456-7890 Fresh Vegetables Yes 1/1/2023 S002 XYZ Inc. 456 Park Ave. 987-654-3210 Frozen Meat Yes 2/1/2023 S003 PQR Corp. 789 Ocean Blvd. 111-222-3333 Dairy Products No N/A S004 ABC Foods Inc. 123 Main St. Seattle, WA 98104 Phone: (123) 456-7890 Fresh Vegetables Yes 1/1/2023 S005 XYZ Meats Ltd.456 Park Ave. New York, NY 10001 Phone: (987) 654-3210 Meat Products Yes 1/2/2023 S006 DEF Seafoods Inc. 789 Ocean Blvd. Miami, FL 33139 Phone: (246) 813-5790 Seafood Products No – Corrective Action – Reject suppliers that do not supply food in the approved manner (see record 2)

Question 7a: What are the three key sources of cost information on the negotiated cost of supplies for the food industry?	Satisfactory response
	Yes ☐	No ☐

Question 7b: i. What should be avoided when discussing payment terms with suppliers? ii. What is a good agreement favourable for both parties and what does it include? (50-100 words each)	Satisfactory response
	i. Yes ☐ ii. Yes ☐	No ☐ No ☐

Question 8a: The ‘10 C’s’ are criteria for assessing supplier capacity to meet price, quality and delivery expectations. List the 10 C’s:	Satisfactory response
	Yes ☐	No ☐

Question 8b: What is the importance of assessing supplier capacity to meet price, quality, and delivery expectations? (50-100 words)	Satisfactory response
	Yes ☐	No ☐

Question 8c: Outline five (5) steps for completing an assessment of the quality of goods just purchased.	Satisfactory response
	Yes ☐	No ☐

Question 9a: What qualities will you consider in a supplier to purchase goods according to the cost, quality, and availability of the products or goods? Write your answer in 50-100 words.	Satisfactory response
	Yes ☐	No ☐

Question 9b: Discuss the methods used to document accurate purchase records. Write your answer in 50-100 words.	Satisfactory response
	Yes ☐	No ☐

Question 9c: List the five steps for selecting a supplier based on price, availability, quality, and organisational policy.	Satisfactory response
	Yes ☐	No ☐

Question 9d: Arrange the following steps of purchasing goods based on price, availability and quality, and within the scope of individual responsibility and organisational policy in the correct order:	Satisfactory response
	Yes ☐	No ☐

Steps Correct sequence of steps 1. Contract Discussion and Acceptance 2. Triangular Matching 3. Purchase Order to Purchase Requisition 4. Update Accounting Records 5. Requests for Proposal 6. Approval of Invoices and Payment 7. Needs Evaluation 8. Delivery and Receiving 9. Purchase Order Evaluation and Acceptance

	Unit Assessment Result Sheet (UARS)
Outcome of Unit Assessment Task (UAT)		First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student
Student Declaration		declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. have kept a copy of all relevant notes and reference material that I used as part of my submission. have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature
Date
Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

UAT 2 – Practical Demonstration

Pre-assessment checklist

Purpose

Information for students

Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments

If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

SITXINV007 Purchase Goods

Assessment task instructions

SITXINV007 Purchase Goods

Assessment type:

Practical Demonstration

Instructions provided to the student:

Assessment task description:

Applicable conditions:

Resubmissions and reattempts:

Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.

Location:

This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

SITXINV007 Purchase Goods

Purpose of the assessment:

Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Practical Demonstration:

Resources required to complete the assessment task:

SITXINV007 Purchase Goods

Computer
Internet
MS Word

Scenario:
Feast of Flavours story Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born. Objective A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world’s flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each slow slip. A complete list of the menu options can be located at the Feast of Flavours simulated website. Meetings & Events Feast of Flavours is acknowledged as an industry leader delivering the best food and service to its customers. The restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event. The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food and drinks within 15 minutes of the order. You will be assuming the role of a Purchase Manager who has been employed at the Feast of Flavours Restaurant for the last 6 months. You are responsible for determining the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements
	Simulated Business Website The assessment tasks provided below use a simulated business website named Feast of Flavours. To access the website, you need to log in by using the below-provided link: http://feastofflavours.vetadvisorygroup.com/ Step 1: Navigate to the website and click “Login”. Step 2: Enter the username and password provided by your trainer. Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website. You need to refer to the following policies and procedures to complete the provided activities:

SITXINV007 Purchase Goods

Activity 1: Determine purchasing requirements and source suppliers

SITXINV007 Purchase Goods

Additional scenario	Feast of Flavours is catering an anniversary party for 60 guests. For this party, the host has requested San Pellegrino sparkling natural mineral water, which is currently not stocked by the hotel. Also, they have requested a few dishes which are not on the menu: To cater to this event successfully, you need to quickly order some ingredients not in the restaurant’s stock, including San Pellegrino, kangaroo, and anchovies. To do this, you must identify and source potential suppliers and negotiate with them for the best prices per organisational policy (refer to the simulated website).
Your task	Purpose Determine the purchasing requirements for goods and source suppliers based on your knowledge. You will need to respond to the specific scenarios outlined above. You are also required to identify and confirm purchasing requirements, make arrangements for the supply of at least six different goods, and make sure that at least three different end product requirements or customer specifications are met across the supply of the above six goods by following the organisational policy and procedure (refer to the simulated website) Roles and responsibilities Purchase manager: You will act as the Purchase manager of Feast of Flavours restaurant and are responsible for all purchasing activities. For the upcoming event, you need to determine and forecast the required quantities of ingredients and source them from existing suppliers (refer to the appendix C). You must identify, source suppliers, and negotiate the best rates per organisational policy for a few new items (refer to the food safety program). Executive Chef: One of your classmates will play this role, and you need to discuss with them and note the product specifications of the new items. Furnish this information on the Purchase List. Food supplies Sales Representative and John Snow Sales representative Two of your classmates will act as the sales representatives, and you need to email them inquiring about your product availability and asking for supply confirmation. One of your classmates will act as the old supplier. You must request price quotes for your products and negotiate to get the best prices per organisational stock control and purchasing policy and procedure (refer to the simulated website). Tasks to be performed Determine purchasing requirements For this task, you must demonstrate sound purchasing knowledge and skills to determine purchasing requirements for goods and source suppliers. Once you have completed the price list and discussed it with the Executive Chef, you must email the sales representatives to source the required quantity of the recipes. You are required to write an email and request a price quote for the product in the Price Quote form below and request the supplier to furnish the best prices and confirms the availability of supply to meet your requirements.
You will be required to complete and/or attach.	You will be required to determine and source suppliers for the food supplies for an event. You will be required to complete and submit the completed documents to your trainer/assessor: Your trainer will observe your performance and complete the provided performance checklist.
Timeframe	Your trainer will give you 1 hour to complete this activity.

SITXINV007 Purchase Goods

DRAFT PURCHASE LIST
INGREDIENTS	UNIT	WEIGHT	Purchase Specifications

SITXINV007 Purchase Goods

PRICE LIMITATION TEMPLATE
Food items	Approx Unit Cost from Internet	Unit	Quantity	Cost (AUD)	Delivery Job Cost ($50/6)	Finalised Price Limitations

SITXINV007 Purchase Goods

Purchase List
Food items	Category	Product Description / Reason for purchase	Unit cost	Unit	Quantity	Cost (AUD)

SITXINV007 Purchase Goods

Email template

Email to Supplier(New)

To: [email protected]

Cc:

Bcc:

Subject: Request for Quotation for Party Event Ingredient Purchase

Date email is sent: 08th February 2022

Attachments:

SITXINV007 Purchase Goods

Email template

Email to Supplier (old)

To: [email protected]

Cc:

Bcc:

Subject: Purchasing food items

Date email is sent: 8^th February, 2022

Attachments:

SITXINV007 Purchase Goods

Your Company Name Your Company Slogan Address: City: ZIP Code: Phone: Fax: Bill To: Josh Company Name: ABC Restaurant Address: City: ZIP Code: Phone:	Quotation
	DATE: ##/##/#### Quotation # 100 Customer ID: ######### Quotation valid until: ####/####
	Prepared by: Name
Comments or special instructions: None
Description	UNIT	QUANTITY	PRICE
Kangaroo	Lb	10	15
Anchovy	Tin	6	3
An Pellegrino sparkling mineral water	bottle	24	2
Buffalo Mozzarella	lb	5	20
Fresh brasil leaves	bunch	4	5
Dijon mutard	jar	12	4
Delivery Cost, if any			50
		TOTAL	164
If you have any questions concerning this quotation, Contact Name, Phone Number, E-mail
THANK YOU FOR YOUR BUSINESS!

SITXINV007 Purchase Goods

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?		Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Determine purchasing requirements.	1.1 Determine the end product requirements by accessing the relevant documents and consulting with the relevant personnel: 1.1.1 Student successfully accessed and interpreted information from recipes and collated a list of items for purchase for 60 people. 1.1.2 Student successfully calculated and forecast the ingredient requirement for 60 portions. 1.1.3 Student successfully created the Draft Purchase List. 1.1.4 Student successfully conducted a meeting with the Executive Chef to discuss end product requirements and wrote the purchase specifications for the new items. 1.1.5 Student demonstrated sound oral communication skills while discussing product and purchase requirements with Chef. 1.1.5.1 Student used active listening skills to understand the Chef’s point of view 1.1.5.2 Student used respectful verbal and non-verbal expressions 1.1.5.3 Student’s tone of voice was clear and easy to understand 1.1.5.4 Student paid attention to Chef 1.1.5.5 Student allowed the Chef to ask questions 1.1.5.6 Student presented information in a simple manner 1.1.5.6.1 Avoided slang 1.1.5.6.2 Spoke at a slow pace 1.1.5.6.3 Avoided use of closed questions such as yes or no answer questions 1.1.5.6.4 Avoided use of humour in the conversation 1.1.5.6.5 Maintained culture-specific etiquette 1.1.6 Student demonstrated good teamwork skills while discussing product and purchase requirements with Chef. 1.1.6.1 Worked successfully with the Chef to determine the product specifications. 1.1.7 Student successfully read and understood operational documents that describe purchasing requirements for goods. 1.1.7.1 details of supplier contracts 1.1.7.2 job costings 1.1.7.3 current commercial stock control procedures 1.1.7.4 documentation for the ordering of goods. 1.1.8 Student successfully decided on the product specifications to purchase and the expected quality level. 1.1.8 Student successfully used the calculator to calculate the supply numbers and the cost
		1.2. Before making additional purchases, evaluate the quality and suitability of the merchandise already on hand. 1.2.1 Student successfully checked the draft purchase list against the stock on hand document and determined the ingredients and their exact quantities to be purchased. 1.2.2 Student checked and assessed the quality and suitability of stock in hand and selected the appropriate ingredients in required quantities.
		1.3. Maximise the use of available, suitable stock to reduce waste. 1.3.1 Student checked the stock quality and tried to maximise the use of stock in hand before deciding on new purchases. 1.3.2 Student checked and rejected baby potatoes as they started to sprout and turn blue. 1.3.3 Student checked and rejected carrots as they were old, dry and shrivelled. 1.3.7 Student checked and rejected Balsamic glaze as it was past the best-before date. 1.3.8 Student successfully checked the stock-in-hand document and only created a purchase order for ingredients that were not enough in stock or unacceptable due to food safety standards.
		1.4. Use forecasting techniques to determine the necessary quantities of ingredients. 1.4.1 Student successfully calculated and forecast the ingredient requirement for 60 portions from the recipes. 1.4.2 Student successfully filled in this information in the attached Purchase list and furnished reasons for ordering ingredients.
		1.5. Use job costings and establish price caps when purchasing products. 1.5.1 For new items, student determined price limitations for purchasing goods by researching the internet and finding the best prices. 1.5.2 Student successfully furnished the price limitations on the purchase List by adding the cost of the delivery job as stated in the assessment.
		1.6. Create shopping lists and prioritise purchasing requirements based on organisational deadlines. 1.6.1 Student successfully prioritised purchasing requirements according to organisational deadlines. 1.6.2 Student successfully created a purchase list for ingredients required for the event with descriptive purchase specifications for suppliers. 1.6.3 Student understood and correctly filled workplace documents that describe supply requirements. 1.6.4 Student made sure at least six different goods were determined to purchase for the event 1.6.5 Student ensured that at least three different end product requirements or customer specifications were met across the supply of the above six goods
	2. Source suppliers and discuss requirements	2.1 Identify and review prospective suppliers while adhering to organisational guidelines for providing commodities. 2.1.1 Student sourced and reviewed potential suppliers for required products. 2.1.2 Student understood and adhered to organisational procedures for the supply of goods.
		2.2 Advise supplier of requirements and specifications related to the products: 2.2.1 Student successfully emailed supplier to communicate product requirements and specifications. 2.2.2 Student mentioned the number of products and the quantity required 2.2.3 Student clearly wrote down the product quality and price expectations 2.2.4 Student identified and provided at least ten different goods required for the order
		2.3 Verify supply availability with the supplier 2.3.1 Student verified supply availability with the supplier through email for the upcoming event. 2.3.2 Student informed the supplier about the date when the products are required.
		2.4 Seek prices from the supplier as per the organisational policy and within the scope of responsibility 2.4.1 Student requested price quote for the new products in the Price Quote form 2.4.2 Student requested the supplier to furnish the best prices.

SITXINV007 Purchase Goods

Activity 2: Negotiate with the supplier
	Additional scenario	The Food Supplies Sales Representative has replied to your email and quoted the price 20 % above the requested price for the items. The John Snow sales representative has provided the quote with 10 % above the price you requested. The Executive Chef has personally asked for Food Supplies as a supplier due to their outstanding sales services. You can only approve the Food Supplies quote if they lower their prices by 8%; otherwise, you must seek the Executive Chef’s approval.
	Your task	Purpose You are required to negotiate the supplies’ costs according to your responsibility’s scope. Roles and responsibilities Purchase manager: You will act as the Purchase manager of the Feast of Flavours restaurant and are responsible for all purchasing activities. For the upcoming event, you need to identify and source suppliers, and negotiate the best rates per organisational policy for a few new items (refer to the food safety program and stock control and purchasing policy and procedure-refer to the simulated website). You are required to call the sales representative and negotiate the price for the cost and try to bring it down to 10%. You must explain to the sales representative what you have to offer as a buyer and why they should sell you less than the quoted price. You must also email the Executive Chef and obtain their final approval for the supplier if the price is not within your scope of responsibility. Food supplies sales representative: One of your classmates will act as the Food Supplies sales representative and participate in the discussion. The sales representative will explain the reasons for the higher cost than other suppliers and try to convince you to purchase from them at the offered price. At the end of the discussion, the sales representative will lower the price of the supplies by 8%. Executive Chef One of your classmates will act as the Executive Chef, receive the email you sent, and approve the price quote for the food supplies. You are required to perform the following tasks:
	You will be required to complete and/or attach.	You will be required to conduct a phone call with the supplier and negotiate the cost for the supply of the goods. You are also required to send an email to the Executive Chef and obtain approval for the high price of the goods. You are required to complete and submit the email template to your trainer/assessor. Your trainer will observe your performance and complete the provided performance checklist.
	Timeframe	Your trainer will give you 1 hour to complete this activity.

SITXINV007 Purchase Goods

Email template

Email to Supplier

To:

Cc:

Bcc:

Subject:

Date email is sent:

Attachments:

SITXINV007 Purchase Goods

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?		Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Source suppliers and discuss requirements.	1.1 Negotiate costs and supplier prices while staying within personal accountability and organisational policy parameters. 1.1.1 Student requested the supplier to furnish the best prices. 1.1.2 Student successfully negotiated the costs according to the scope of individual responsibility and organisational policy. 1.1.3 Student demonstrated effective negotiation skills 1.1.3.1 Student communicated clearly with the other party involved 1.1.3.2 Student was clear about what they were expecting from the other party 1.1.3.3 Student was consistent with their goals, objectives and expectations 1.1.3.4 Student used effective communication skills and maintained positive body language 1.1.3.5 Student used effective listing skills 1.1.3.6 Student strived to achieve mutually beneficial solutions for both the parties 1.1.3.7 Student asked questions that were relevant to the objective of the negotiation 1.1.3.8 Student closed the negotiation with the confirmation of the final option selected by both the parties
		1.2 Send complicated supply problems to a higher-level team member for resolution. 1.2.1 Student referred supply price issues to the Executive Chef via email 1.2.2 Student clearly explained the issue in the email and sought approval from the Executive Chef
	2. Effective oral communication skills	2.1 Student demonstrated effective oral communication skills 2.1.1 Student asked open- and closed-ended questions appropriately 2.1.2 Student checked back with the client to ensure understanding 2.1.3 Student provided clear and organised information to the client 2.1.4 Student avoided the use of inappropriate humour 2.1.5 Student made sure to remain calm and not display anger

SITXINV007 Purchase Goods

Activity 3: Assess the quality of goods and make the purchase
	Additional scenario	You have sent an email to your Executive Chef about the price issue with the Food Supplies supplier (the issue being that they have only reduced the price by 8%). In response to your email, the Executive Chef has approved the price and said they would consider Food Supplies for making the delivery to the event due to their good customer service and reputation for good quality in the market. You have requested the samples for the goods from both the suppliers (Food Supplies and John Snow) to make the final decision. The suppliers have delivered you their supplies samples. You are required to assess the quality of goods from both suppliers with the help of your Executive Chef.
	Your task	Purpose: Based on your skills and knowledge of effective purchasing, you need to discuss requirements and assess the quality of goods before purchase. You must also make the purchase based on price, availability and quality, and by keeping accurate records. Roles and participants Purchase manager: You will act as the purchase manager, and you are required to assess the quality of Food Supplies’ quality with the Executive Chef’s consultation. Once the supplier is selected, you are also required to place an order with the supplier by writing an email and sending them the purchase order and the supplier agreement. Executive Chef One of your classmates will act as the Executive Chef and assist you in selecting the supplier for the restaurant and approve one supplier in consultation with the purchase manager. Supplier: One of your classmates will act as the supplier to whom you must place the purchase order and send the supplier contract. The supplier will sign the agreement and complete the purchase order. Tasks to be performed Now that you have the quotes from the different suppliers, you are required to get help from the Executive Chef to select an appropriate supplier to purchase the goods according to the organisational procedures. To do this activity, you need to do the following tasks:
	You will be required to complete and/or attach.	You will be required to complete and/or attach the following: Your trainer will observe your performance and complete the provided checklist
	Timeframe	Your trainer will give you 1.5 hours to complete this activity.

SITXINV007 Purchase Goods

Email template

Email to Supplier

To:

Cc:

Bcc:

Subject:

Date email is sent:

Attachments:

SITXINV007 Purchase Goods

[Company Name] [Street Address] [City, ST ZIP] Phone: (000) 000-0000 Fax: (000) 000-0000 Website:				PURCHASE ORDER
				DATE 0/0/0000 PO # [123456]
VENDOR				SHIP TO
[Company Name] [Contact or Department] [Street Address] [City, ST ZIP] Phone: (000) 000-0000 Fax: (000) 000-0000				[Name] [Company Name] [Street Address] [City, ST ZIP] [Phone]
REQUISITIONER	SHIP VIA	F.O.B.		SHIPPING TERMS

ITEM #	DESCRIPTION		QTY	UNIT PRICE	TOTAL






					–
					–
					–
Comments or Special Instructions				SUBTOTAL
				GST 10%
				SHIPPING
				OTHER
				TOTAL
If you have any questions about this purchase order, please contact [Name, Phone #, E-mail]

SITXINV007 Purchase Goods

Template: Approved food supplier agreement form

Supplier: Address: Phone: Goods supplied: Frequency of delivery: Daily Weekly Fortnightly Monthly Irregularly General requirements for the products: All food products are to be supplied in good, fresh condition, free from any odour, discolouration or signs of spoilage or contamination and under temperature control (i.e. below 5°C or above 60°C). Package and labelling requirements: All food products must be delivered in food-grade containers free from chemical or physical contaminants. Labelling shall comply with the requirements of the Food Standards Code. Transport requirements: All food products are to be transported in clean food transport vehicles. The foods are not to be transported directly with meat, animals, plants, pests or chemicals or exposed to sunlight. All potentially hazardous foods (dairy foods, meat, fish and smallgoods) must be transported under refrigeration at or below 5°C for cold food and at or above 60°C for hot food. Frozen food is to be delivered frozen solid (not partially thawed). When food is transported between 5°C and 60°C it must be demonstrated that the food’s temperature, regarding the time taken to transport the food, will not adversely affect the microbiological safety of the food. Conditions for supply: It is required that all foods supplied comply with the Food Standards Code at all times. Failure to do so will result in the refusal of the goods. Suppliers’ acceptance: Name: Position: Date: Signature: Business acceptance: Name: Position: Date: Signature:

SITXINV007 Purchase Goods

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?		Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	Assess the quality of goods and make the purchase.	1. Evaluate the supplier’s ability to satisfy your pricing, quality, and delivery expectations. 1.1. Student successfully assessed supplier capacity to meet price, quality and delivery expectations. 1.2. Student used the 10 C’s to assess potential supplier capacity including the following: 1.2.1. Competency. 1.2.2. Capacity. 1.2.3. Commitment. 1.2.4. Control. 1.2.5. Supplier with cash-positive firms 1.2.6. Cost. 1.2.7. Consistency. 1.2.8. Supplier workplace culture matched the business culture 1.2.9. Supplier’s commitment to sustainability 1.2.10. Communication methods used effectively
		2.1 Complete evaluation of the products’ quality. 2.1. Student successfully assessed the quality of the received goods and matched them with product specifications furnished earlier. 2.1.1. Student checked all the packaged goods to be untampered 2.1.2. Student checked all packaged products to have six months till the use-by date. 2.1.3. Student checked the San Pellegrino bottles were 750ml screw-top glass bottles as specified. 2.1.4. Student checked the Buffalo Mozzarella cheese in brine, balls of 125gm each as specified. 2.1.5. Student checked the cheese to be white with a soft texture. 2.1.6. Student checked the canned anchovy fillets boneless, pink to brown colour preserved in oil as specified. 2.1.7. Student checked the Kangaroo Fillet to be manually diced 1” dice as specified. 2.1.8. Student checked the meat to be free of connective tissue fat and sinews. 2.1.9. Student checked the Dijon mustard is Maille Brand and in 215 gm bottle. 2.1.10. Student checked the basil for freshness and in 50gm bunches. 2.2. Student consulted the Executive Chef to determine the quality of goods.
		3. Choose a supplier and make purchases based on cost, availability, and quality while staying within the bounds of personal accountability and organisational policy. 3.1. Student successfully selected supplier based on their: 3.1.1. Quality and reliability 3.1.2. Speed and flexibility 3.1.3. Customer service and communication 3.1.4. Best offered price 3.2. Student sent an email to the supplier to confirm the purchase and attached the purchase order and the supplier agreement or contract 3.3. Student successfully purchased goods based on price, quality and availability.
		4. Maintain thorough purchase records. 4.1. Student completed the purchasing activities following organisational requirements for stock ordering, including procedures and documentation. 4.2. Student successfully created a Supplier Contract or Agreement, to give an order to the supplier to purchase goods. 4.3. Student maintained and recorded the accurate purchase records in the organisation’s appropriate system or software.

SITXINV007 Purchase Goods

Appendix A

Recipe 1 – Bush Kangaroo Stew Serves: 4 portions Preparation time: 15 Minutes Cooking Time: 70 Minutes INGREDIENTS UNIT WEIGHT PCS BEER L .330 KANGAROO FILLET, CUT INTO CUBES KG .5 BABY POTATOES, HALVED KG .3 BABY CARROTS, TRIMMED KG .1 CHICKEN STOCK L .3 GARLIC CLOVES, FINELY CHOPPED KG .01 BROWN ONIONS, QUARTERED L .2 WHOLE PEELED TOMATOES KG .4 MUSHROOM CAN KG .410 CAN TOMATO PASTE KG .016 1 TBSP CORNFLOUR SLURRY KG .016 2 TBSP SALT AND PEPPER TO TASTE PARSLEY KG .005 Special Requirement: Method:

Recipe 2 – Caesar Salad with Poached Egg Serves: 2 portions Preparation time: 30 minutes Cooking Time: 5 Minutes INGREDIENTS UNIT WEIGHT PCS CAESAR SALAD DRESSING MAYONNAISE KG 0.1 GARLIC KG 0.001 ANCHOVY KG 0.01 1 LEMON JUICE LTR 0.015 1 TBSP DIJON MUSTARD KG 0.002 1/2 TSP WORCESTERSHIRE SAUCE KG 0.002 1/2 TSP PARMESAN CHEESE KG 0.025 1/4 CUP SALAD ROMAINE LETTUCE KG 0.1 1/2 HEAD BACON KG 0.1 GARLIC CROUTONS BREAD SLICE PC 2 OLIVE OIL KG 0.03 GARLIC CHOPPED KG 0.001 1 GARNISH PARMESAN CHEESE KG 0.02 POACHED EGG PC 2 ANCHOVY KG 0.01 1 Method: To make the dressing: To make the garlic croutons: To make the Salad:

Recipe 3 – Insalata Caprese Serves: 6 portions Preparation time: 20 Minutes Cooking Time: 20 Minutes INGREDIENTS UNIT WEIGHT PCS LARGE RIPE TOMATOES, SLICED 1/4 INCH THICK KG .8 4 BUFFALO MOZZARELLA CHEESE, SLICED 1/4 INCH THICK KG .450 ⅓ CUP FRESH BASIL LEAVES KG .03 1/3 CUP 3 TABLESPOONS OLIVE OIL KG .04 3 TBSP SALT TO TASTE KG .001 PEPPER TO TASTE KG .001 BALSAMIC GLAZE KG .010 Method: On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil and balsamic glaze. Season with sea salt and pepper.

SITXINV007 Purchase Goods

Appendix B
STOCK IN HAND
Food items	Category	Description	Unit	Quantity
	Beverage	1 CASE (CA) = 24 CANS X 330 ML EA	CA	4
	Vegetable	Potatoes have started to sprout and turning blue	KG	2
	Vegetable	Carrots are old dry, and shrivelled	KG	.2
	Dry Store		L	7
	Vegetable		KG	2
	Vegetable		KG	7
	Vegetable		KG	7.5
	Dry Store		KG	4.5
	Dry Store		KG	2.5
	Dry Store		KG	5
	Vegetable		KG	1
	Dry Store		KG	6
	Dry Store		L	2
	Dry Store		KG	.5
	Dairy		KG	2
	Vegetable		KG	3.75
	Meat		KG	1.2
	Bakery	1 BREAD = 24 SLICES	PC	6
	Poultry		PC	110
	Dry Store		L	7.5
	Dry Store		KG	5
	Dry Store		KG	2
	Dry Store	Passed Best before date	KG	.05

SITXINV007 Purchase Goods

Appendix C- Approved suppliers list
Supplier No.	Details of supplier (Name, address, contact details)	Product Description	Approved supplier	Date approved
1.	MorCo Fresh Melbourne 49 Market Road, Sunshine, Victoria Australia 3020 P: +61 3 9362 0000 F: +61 3 9362 0199 http://www.morcofresh.com.au [email protected]	Vegetable and Fruits	YES	10/11/2022
2.	G & T Chickens 24 Industry Park Drive, Brooklyn, 3012 VIC P: +61 3 9315 3383 F: +61 3 9315 3387 [email protected]	Poultry and Eggs	YES	06/09/2022
3.	The Milk Guys 26 Tuscan Court Thomastown VIC 3074 Australia TEL: 1300MILKGUYS	Dairy (Milk, cream, cheese etc)	YES	15/08/2022
4.	P J Meats 3 High St, Thomastown VIC 3074 P: (03) 9308 7288 F: (03) 9308 7266 [email protected]	Meats (Beef, pork, lamb)	YES	10/10/2022
5.	ECOLAB Products Melbourne Cleaning Supplies 59-61 Ricketts Road, Mount Waverley, Victoria, Australia, 3149 P: (03) 9880 733 [email protected]	ECOLAB Cleaning Materials	YES	01/11/2022






Corrective Action – Reject suppliers that do not supply food in the approved manner (see record 2)

SITXINV007 Purchase Goods

	Unit Assessment Result Sheet (UARS)
Outcome of Unit Assessment Task (UAT)		First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student		First attempt: Second attempt:
Student Declaration		I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature
Date
Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

SITXINV007 Purchase Goods

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