Reference no: EM133048093

SITXINV003 Purchase goods - Duke College

Assessment 1: Written Test

Q1. List the steps for the general process for determining purchasing requirements:

Q2. List 6 types of goods you might need to purchase in your industry sector

Q3. List 5 examples of personnel across different departments in the Tourism, Hospitality and Events industry who may need to be involved in ordering processes or when seeking approval for purchases:

Q4. Provide 3 examples of documentation which can be used to identify purchasing requirements in a hotel:

Q5. List 3 procedures which must be followed to identify stock on hand before ordering to avoid wastage:

Q6. List 4 examples of forecast tools which can be used to estimate the anticipated amounts of purchases:

Q7. Provide a description of how each of the following forecasting methods is used to estimate anticipated amounts of purchases:

• Moving Average -

• Popularity index -

• Sales Forecast

• Yield Test

Q8. Which details must be considered for the following key factors when developing purchase lists?

• Date required -

• Quality required -

• Shelf life
• Stock levels -

• Suppliers -

Q9. Which details need to be considered for the following factors before selecting a supplier?

• Product range -

• Availability -

• Service provision -

• Reliability -

• Price -

• Specific requirements -

Q10. What is the purpose of a preferred supplier? How is a preferred supplier selected?

Q11. List 4 aspects which need to be considered to ensure sufficient supply provisions and stability of prices for goods:

Q12. How should you deal with price changes at short notice and requirements for negotiating prices?

Q13. Provide 3 examples of procedures which could be used to check on the quality standard of goods from a potential supplier:

Q14. List 6 details which need to be checked when purchasing goods directly from a supplier:

Assessment 2

Your tasks:
Question 1. Choose an area of operations relevant to your job role which may include:

Food operations Food and Beverage Housekeeping Reception
Tourism outlet Travel services Event management
Operation/Department: Job role:

2. Identify and list 6 different types of goods relevant for your area of operations which need to be purchased in the near future. The products must be selected from the following categories:

• alcoholic or non-alcoholic beverages
• cleaning agents and chemicals
• customer travel products:
» luggage labels
» travel bags
» travel wallets
» tickets
» vouchers
• event supplies
• food:
» dairy products
» dry goods
» fresh goods
» frozen goods
» fruit or vegetables
» meat, poultry or seafood
• fuel:
» aircraft
» coaches
» hire cars
» vessels
• general stores
• housekeeping supplies
• linen
• merchandise
• uniforms

Question 3. List the specific requirements which require the purchase of these goods based on e.g. an upcoming function, banquet sheet, special customer requirements, an event, low stock, reservations or as applicable including the order of urgency for ordering these supplies. Provide details for how you have identified these requirements including consideration of any existing stock you have in storage.

Question 4. Contact the relevant department heads/ supervisor or persons relevant for these product needs and clarify concise specifications and quantities required. Detail with whom you have communicated and what was determined.

Question 5. Which forecasting methods form the basis for calculating the quantities required? How is the choice of forecasting method established?

Question 6. Identify the stock on hand, list the quantities available and indicate whether these need to be considered in your purchasing order.

Question 7. Determine the price limitations for 3 products you have listed on your purchase list using job costings from your organisation. How does this affect the maximum price you can pay for the purchase of the product? Why? Are there any processes for this in your workplace or in the DC? What are these?

Question 8. Write the purchasing list based on your requirements and the stock on hand.

Question 9. List the suppliers who are used by your establishment to source these products from.

Question 10. Identify the organisational purchasing procedures which form the basis for purchasing goods and sourcing suppliers in your establishment and provide the details for these.

Question 11. Analyse and compare the prices and conditions and provide an overview of your findings (given that you would have to make a decision based on the best deal and conditions for supply).

Prices based on quantities you would require overall (within the total order based on quantities required)

Conditions like payment terms and conditions and requirements for purchasing e.g. cash sale or establishing an account etc.

Question 12. Conduct an assessment of the quality of goods for the suppliers of goods identified in Question 10. List the methods you will employ to do this to ensure you will get quality supplies. Your responses need to include reliable processes to ensure quality will be ensured.
Student responses will vary based on type of goods and operational area in the TH&E industry.
Examples include: Prices

Question 13. Take your findings to your trainer or Supervisor and discuss the options for further price negotiations. What has been discussed and determined, and how does this fit in with the requirements established in Question 11?

Question 14. Write the purchase order(s) following the analysis and discussion with your trainer and specify the order of priority according to the needs identified in pervious question.

Question 15. Draft emails for each supplier you have determined for sourcing your supplies and inform each supplier of the requirements and specifications you have determined. Ensure the details of your organisation and the supplier clearly feature in the email including contact details, salutation, dates/timelines, etc.

Note: Need to do Assignment 1 all Questions AND in Assignment 2 Q 14 and 15

Attachment:- Purchase goods.rar