SITXINV003: Determine Purchasing Requirements - Management Assignment Help

Assignment Task:

Task:

Task 1: Determine purchasing requirements
Question and answer
 Go to your Course files and open Assessment D Documentation.
 Read the information provided.
Answer all the questions.
DOCUMENTATION
Task 1: Determine purchasing requirements
Your workplace is participating in a local outdoor food and wine festival. The event will be held over two days on Saturday and Sunday in one month from now.
The business intends to hold cooking demonstrations, sell food and coffee, and promote the business’s facilities and services at the event. They have already booked the hire of a large marquee with flooring.
The owners want to promote the conference facilities and intend to set up display stands with pictures of various room arrangements and a short video showing a montage of events held at the venue.
The events manager is coordinating the planning and running of the event. You are a conference coordinator and have been asked to help source information and purchase goods required for the event.

Q1: Other than those items listed in the Purchase list for Task 1, what other items might need to be purchased for the event? List two items in each category.

Answer could include the following or other appropriate responses.
 Beverages

 Cleaning agents or chemicals, waste or housekeeping supplies

 Other general items, such as general stores, merchandise, linen or other event supplies

Q2: What internal sources of information can help you identify purchase requirements for this event?

Q3: Choose three items on the Purchase list from Task 1. Based on the organisational chart, who do you need to discuss product requirements with?

Q4: The business wants 70 plastic function chairs for the event. It already owns 30 chairs. They were bought three years ago and are used regularly for weddings and other events. The general manager has told you the chairs must all be clean, undamaged and look the same to create a standardised and stylish appearance.
How do you determine how many chairs must be purchased? Describe the steps you will follow.

Q5: When do you assess the quality of perishable stock on hand, such as chicken thighs and lettuce mix? Explain why you have chosen this timeframe.
Response should indicate an understanding of expiration dates, and how long perishable foods remain fresh and at premium quality.

Q6: How does using existing stock on hand (such as chairs or perishable foods) benefit the business? Briefly describe two benefits.

Q7: What are three forecasting methods you can use to calculate quantities of goods required for the event?

Q8: Based on the statistics from a previous, similar event, calculate the stock’s average value for chicken biryani.
Opening stock: $4,375
Closing stock: $143
Number of days: 2

Q9: Use your answer to question 8 and calculate the rate of stock turn for chicken biryani. Total sales: $6,336

Q10: Use the formula and information provided to calculate the number of items sold per day.
Total sales: $6,336
Selling price of item: $5.50
Number of days: 2
(Total sales ÷ selling price) ÷ number of days = number of items sold
Q11: Use your answer to question 10 and the formula provided to calculate the percentage of people attending the previous event who purchased chicken biryani.
Number of people who attended the previous event: 40,000
Number of portions sold ÷ 40,000 people × 100 = percentage of people who purchased chicken biryani

Q12: Use your answer to question 11 to forecast the number of portions of chicken biryani that could be sold at the upcoming event.
Number of people forecasted to attend the next event: 65,000
Anticipated number of people attending × percentage of people who purchased chicken biryani = forecasted number of portions

Q13: Calculate how many kilos of chicken you need to purchase to prepare the forecasted number of portions.
Yield for chicken thighs is 92%.
The recipe requires 1 kg of chicken thighs to yield 12 portions of sample-sized dishes at this type of event.
Formula: Forecasted portions sold ÷ recipe yield = number recipe ingredients must be multiplied by
Formula: Number recipe ingredients must be multiplied by x recipe requirement = quantity required
Formula: Quantity required ÷ yield percentage = purchase quantity

Q14: Before purchasing the chicken thighs you need to check the current stock on hand. What factors do you consider when assessing the quality and suitability of existing stock? List at least four things you will assess.

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