This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and to appropriately store, rotate and maintain the quality of stock items.
It does not include specialist stock control processes for perishable foodstuffs which are covered by the unit SITXINV202 Maintain the quality of perishable supplies.
This unit applies to the tourism, travel, hospitality and event industry sectors and to any type of stock.
The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.
It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action.
| Mapping | Notes | Date |
|---|---|---|
| Is superseded by and equivalent to SITXINV001 - Receive and store stock | • Equivalent • Unit updated to meet the Standards for Training Packages. | 02/Mar/2016 |
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