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Control and order stock

Unit Descriptor This unit deals with the skills and knowledge required to control and order stock in a range of tourism and hospitality enterprises. This role is generally carried out by supervisors and team leaders. This unit builds on the unit THHGGA06B Receive and store stock.

1 . Maintain stock levels and records
  1. Monitor and maintain stock levels to enterprise requirements.

  2. Monitor stock security and adjust systems as required.

  3. Monitor and adjust stock re-order cycles as required.

  4. Inform colleagues of their individual responsibilities in regard to the reordering of stock.

  5. Maintain records of stock storage and movement in accordance with enterprise procedures.

  6. Monitor stock performance, and identify and report fast/slow-selling items in accordance with enterprise procedures.

2 . Process stock orders
  1. Process orders for stock accurately and in accordance with enterprise procedures.

  2. Maintain and record stock levels ensuring information is complete, correct and current.

  3. Check incoming stock against purchase and supply agreements and record all necessary details.

3 . Minimise stock losses
  1. Identify and record stock losses according to enterprise procedures.

  2. Report losses in accordance with enterprise procedures.

  3. Identify avoidable losses and establish reasons behind these losses.

  4. Recommend solutions to loss situations, and implement related procedures to prevent future avoidable losses.

4 . Follow up orders
  1. Monitor the delivery process to ensure agreed deadlines are met.

  2. Liaise with colleagues and suppliers to ensure continuity of supply.

  3. Follow up on routine supply problems, or refer problems to the appropriate person in accordance with enterprise policy.

  4. Distribute stock to agreed allocations.

5 . Organise and administer stocktakes
  1. Organise stocktakes at appropriate intervals according to enterprise policy and procedures.

  2. Allocate stocktaking responsibilities to staff.

  3. Produce accurate stocktake reports within designated timelines.

Key CompetencyExamples of ApplicationPerformance
How can information be collected, analysed and organised?Ordering stock from suppliers Explaining to others about storage, systems etc Completing stock records, requisitions and orders1
How are ideas and information communicated within this competency?Carrying out stocktaking Determining stock levels2
How are activities planned and organised?Maintaining stock levels, controlling stock Organising stocktakes2
How are problem solving skills applied?Ensuring that stock levels are sufficient for the requirements of a particular team or section Liaising to determine stock requirements1
How are mathematical ideas and techniques used?Calculating amounts required for ordering, counting quantities during stocktakes1
How is use of technology applied?Dealing with discrepancies in stock levels, differences between orders and deliveries Handling the situation where there are problems with quality of goods on delivery or in storage2
How is team work used within this competency?Using computerised stock control systems1

Range Statement

Stock control systems may be

Stock may include

Reasons for loss of stock may include

Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

Linkages to Other Units

This unit must be assessed with or after the following unit, which describes skills and knowledge essential to this unit of competence:

This unit also has strong linkages to a range of other operational units. Receipt and storage of stock is undertaken by people working in all sectors of the tourism and hospitality industry. As such, combined assessment/training with other relevant units may be appropriate. These units should be selected to suit the specific industry sector and workplace.

In some industry sectors this unit is carried out by team leaders or supervisors, and in these instances combined training and assessment with the following may be appropriate:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

Assessment Methods

Assessment methods must be chosen to ensure that the skills and processes involved in receiving and storing stock can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit: