Unit code and unit title the print out

Enhance College of Technology
Enhance College Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: info@enhance.edu.au

Assessment Tasks and Instructions




Unit(s) of Competency and Code(s)	SITXINV004 Control Stock

Assessment for this Unit of Competency/Cluster
	Short Answer Questions
Assessment 2

Reasonable Adjustment

stock items

• use stock control procedures to monitor and maintain stock levels for the above items over a stock life

• principles of stock control:

o rotation and replenishment

o bin card system

o imprest system

o levels

o loss

o rotation

o security

• use of stock control equipment and software where appropriate

• specific industry sector:

o methods to monitor and maintain stock levels

Diploma of Hospitality Management
Unit: SITXINV004
Document Version: 1.1 Updated: 24July19 Source: S.L.S.8.8

Unit: SITXINV004

Document Version: 1.1 Updated: 24July19 Source: S.L.S.8.8



			The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
			I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment

Complete the following assessment tasks following the instructions provided for each task.

Enhance College of Technology
Enhance College Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: info@enhance.edu.au

You are provided with the following figures (highlighted in red) for the stock on hand for items. You need to enter these figures into your stocktake sheet (refer and use the above excel spread sheet) to perform calculations so that you can establish the value of the individual stock items as well as provide a total value of all stock items on hand.

Dairy
Cream	0.600 L		2
	1.000 L	$ 1.18	5
Butter	0.500 kg		0
	0.500 kg	$ 2.23	1
Cheese	1.000 kg		4


	Rack - 6 rib	1.000 each	$ 4.80	2
				5
Pork	Cutlet - 250g	1.000 each		0
			$ 14.00	3

Diploma of Hospitality Management
Unit: SITXINV004
Document Version: 1.1 Updated: 24July19 Source: S.L.S.8.8

Butter	1.000 each	$ 1.60	2
Roma			4
Desiree	1.000 kg	$ 1.25	5
Granny Smith			2
Fresh	1.000 each	$ 1.80	3

1. Open the spreadsheet and identify all missing values in the opening stock column in each tab (Fridge, Freezer and Dry Store).

2. Complete the opening stock values based on any movements (Invoice = delivered, Out = used) or based on the closing stock values, i.e. if the closing value shows 5 and there were no movements, then enter 5 in the opening stock column where the value was missing. If there was a stock movement this needs to be calculated before entering the missing value in the opening stock column, i.e. if closing shows 6 and invoice shows 5, then the opening stock would have been 1. You will now notice that most entries you made have corrected the values in the discrepancy columns to 0

Key points to consider are:

Error in data entry (wrong numbers, decimals in wrong place, opening balance not entered, stock issued but it was actually invoice)

For example an error could relate to the fact that the original opening stock was not entered as highlighted [in yellow]. No stock was received (invoice) or issued (out), therefore you would enter the value of the closing stock in the opening stock column.

	Unit	Unit $	Supplier	Opening	Invoice	Out	Sub- Total	Closing	Closing $	Discrepancy
	100G						0	1		1

Example 2

An item shows in the opening balance 0.5 boxes and 0.5 boxes in the sub-total, but 1.5 boxes in the closing balance. This would require you to check whether there was an invoice. If not then you could check on the last stocktake and if that shows that the value there showed 0.5 boxes, then the value 1.5 likely is to be 0.5 boxes. As you have no prior documentation you would highlight this but make no changes.

Any items which show a negative discrepancy need to be investigated whether a theft has occurred (consider chocolates, alcohol, prime cuts etc.), the opening balance was incorrect or an item was actually invoice rather than out or vice versa.

Item Description	Unit	Unit $	Suppli er	Opening	Invoice	Out	Sub-Totl	Closing	Closing $	Discrepancy
	BOX		EWH	0.5			0.5	0.2	$ 13.80	-0.3

	Specification	Weight	/kg/l/unit					Order required
Dry Goods					SOH
Salt		1.000		$ 0.80	2	3	6	3
		0.375	Packet	$ 1.10	3	10	24	20
Tomatoes		0.375		$ 0.78	16	24	48	20
		0.500	L	$ 2.80	20	2	6	0
Dairy
		0.600		$ 1.52	20	10	40	10
	Full cream	1.000	L	$ 1.18	4	6	20	10
		0.500		$ 1.82	6	10	40	10
	Unsalted	0.500	kg	$ 2.23	10	6	12	0
		1.000		$ 8.55	8	1	4	0

Trout	Whole - 300g	1.000		$ 3.20	16	15	30	10
		1.000		$ 18.50	12	3	8	0
Oysters		1.000		$ 6.80	24	24	48	10

Diploma of Hospitality Management
Unit: SITXINV004
Document Version: 1.1 Updated: 24July19 Source: S.L.S.8.8