SITXINV401 Control stock
Assessment 1 - Questions
INSTRUCTIONS
Please complete the student details section.
This short answer assessment is one form of assessment that is used to collect evidence of competency for this unit.
To demonstrate competence you must correctly answer all questions. Any shortfalls or wrong responses may be followed up by your trainer in verbal, written or practical instance.
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You will be required to complete other relevant assessment tasks for this unit as instructed by your teacher or trainer.

Student Details
Name: _______________________________________________________
Student Number: _________________________ Date: ______________
Question 1: List 6 examples of forms that are used in a manual control system.
Question 2: Why is it important to constantly monitor your control system?
Question 3: List 6 examples of “stock items’ in the TH&E industry.

Question 4: What does collusion refer to?
Question 5: Why is it important that both the person responsible for placing orders and the ordering process must be very clear to staff?
Question 6: What is the name of the stock control method which is most commonly used in the TH&E industry and involves recording data continuously on both the amount of stock on hand and the cost price of items in the storeroom.
Question 7: Why is it necessary to identify and report on slow moving stock items?

Question 8: List 4 methods you can use to identify slow moving stock items.
Question 9: What is the consequence of placing stock orders too early?
Question 10: Give 2 examples of factors which affect the maintenance of stock levels.
Question 11: There are 6 stages to the receiving process. There are 4 listed below, name the other 2.
• Deliveries should be checked against the purchase order to determine if the order is correct and complete.
• The invoice or delivery note should be signed to accept financial liability.
• Received goods should be moved into appropriate storage areas.
• Receipt documentation should be completed.
Question 12: Match the following list of items with their ideal storage conditions.
Frozen items
Meat
Seafood
Fruit and Veg
Dairy products
Chemicals
Paper Must be packed on ice on perforated drip trays
Generally stored below -18°C
Has an ideal holding storage temperature of 6-8°C
Has an ideal holding storage temperature of 20-22°C.
Has an ideal holding storage temperature of 2-4°C
You must check the MSDS for storage requirements
Has an ideal holding storage temperature of 2-4°C
Question 13: Give 4 examples of things that can cause stock losses.
Question 14: Give 4 examples of ways to verify stock losses.
Question 15: Give 4 examples of ways to prevent stock losses.
Question 16: List 3 items a contract with a supplier may include?
Question 17: What steps should you take if you encounter a routine supply problem?
Question 18: List 3 procedures you can use for issuing stock?
Question 19: List 4 procedures of a manual stocktake.
Question 20: List 4 procedures of a computerised stocktake.
Question 21: Who usually performs the stocktake?
Question 22: List 5 pieces of information you might find on a stocktake report.
Question 23: If the cost of goods sold for Canadian Club Whiskey is $240,000 per year, and the average stock held is $10,000, what should be the re-order point for placing an order? (without considering the delivery time for this calculation)
Question 24: Give an example of a type of computerised stock control system.
END OF ASSESSMENT