Part a - General Knowledge

1.Outline specific industry sector and organisation:

a.features of products sold and the expected level of quality

b.formats for and contents of workplace documents that describe supply requirements

c.forecasting methods for calculating required quantity of goods

d.formats for and inclusions of job costings that describe purchase price limitations

e.sources of product and supplier information

f.sources of information on negotiated cost of supply, contractual arrangements and preferred supplier arrangements

g.formats for and inclusions of supplier specifications for the purchase of goods

h.full content of stock ordering procedures and documents

i.individual stock ordering responsibilities

2.Identify sources of information to determine purchase requirements:

a.buffet designs

b.catering orders

c.customer specifications:

i.numbers

ii.special requests

d.event orders

e.event running sheets

f.function orders

g.menus

h.operational itineraries for crew

i.passenger itineraries

j.passenger lists

k.recipes

l.reservation profiles

m.rooming lists

n.standard yields

3.List and describe goods that need to be purchased by a business:

a.alcoholic or non-alcoholic beverages

b.cleaning agents and chemicals

c.customer travel products:

i.luggage labels

ii.travel bags

iii.travel wallets

iv.tickets

v.vouchers

d.event supplies

e.food:

i.dairy products

ii.dry goods

iii.fresh goods

iv.frozen goods

v.fruit or vegetables

vi.meat, poultry or seafood

f.fuel:

i.aircraft

ii.coaches

iii.hire cars

iv.vessels

g.general stores

h.housekeeping supplies

i.linen

j.merchandise

k.uniforms

4.Provide considerations in determining quality and suitability of stock on hand:

a.ability to meet customer requirements:

i.numbers

ii.special dietary requirements

iii.special requests

b.ability to meet requirements of:

i.event

ii.menu

iii.recipe

iv.touring itinerary

c.for food:

i.currency of best by or use by dates

ii.freshness

iii.size

iv.weight

v.numbers of goods on hand

5.Illustrate organisational procedures for the supply of goods:

a.completing purchase orders

b.gaining authority to purchase

c.limitations on which suppliers can be used

d.who is authorised to negotiate and purchase

6.Describe assessment of supplier capacity to meet price, quality and delivery expectations:

a.comparing price with previous supply costs

b.visual assessment

c.taste test for food

d.visual assessment

e.taste test for food

f.checking on others satisfaction with the supplier

7.Outline determinants of the quality of goods:

a.ability to meet:

i.customer specifications

ii.organisational quality specifications

iii.portion requirements

b.currency of best by or use by dates

c.freshness

d.size

e.weight

Part b - Determine purchasing requirements

Describe how you can:

1.Access and interpret information and discuss end product requirements with relevant personnel to determine goods to be purchased

2.Check and assess quality and suitability of stock on hand before proceeding with new purchases

3.Maximise use of suitable stock on hand to avoid wastage

4.Use forecasting methods to calculate required quantity of goods

5.Determine price limitations for the purchase of goods using job costings

6.Develop purchase lists and prioritise purchasing requirements according to organisational deadlines

Part c - Source suppliers and discuss requirements

Describe how you can:

1.Source and review potential suppliers and comply with organisational procedures for the supply of goods

2.Inform supplier of requirements and specifications

3.Confirm availability of supply to meet production requirements

4.Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy

5.Refer complex supply issues to a higher level staff member for action

Part d - Assess quality of goods and make purchase

Describe how you can:

1.Assess supplier capacity to meet price, quality and delivery expectations

3.Select supplier and purchase goods based on price, availability and quality, and within scope of individual responsibility and organisational policy

4.Keep accurate purchase records