This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.

It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by:

- SITXINV004 Control stock
- SITXINV005 Establish stock purchasing and control systems.

The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.

The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each competency unit's learning outcomes and performance criteria requirements, including the setting of project and work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - determine and confirm purchasing requirements for at least six of the goods listed in the knowledge evidence; - make purchase arrangements for the goods to meet different: end product requirements; customer specifications: - assess supplier capacity to meet price, quality and delivery expectations for each of the above goods, and; - complete above purchasing activities following organisational requirements for stock ordering, including procedures and documentation. Students will also be expected to demonstrate the following knowledge: - specific industry sector and organisation: - sources of information to determine purchase requirements; - goods that need to be purchased by a business; - considerations in determining quality and suitability of stock on hand; - organisational procedures for the supply of goods; - assessment of supplier capacity to meet price, quality and delivery expectations, and; - determinants of the quality of goods.

Where to next?

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