Sithind 002 Source and use information on the hospitality industry Learner Assessment Pack V2.2 - 06 2019-converted PDF

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SITHIND002 Source and use information on the hospitality industry Learner Assessment Pack V2.2_June 2019

Evidence recorded

Evidence Type/ Method of assessment

Evidence Submitted

Unit Assessment 1

Unit Knowledge Assessment (UKA)

Yes / No

Unit Assessment 2

Unit Skills Assessment (USA)

Yes / No

CONTENTS UNIT OVERVIEW....................................................................................................................................................... 3 Unit Description...........................................................................................................................................................3 ASSESSMENT EVIDENCE........................................................................................................................................... 4 PERFORMANCE EVIDENCE .............................................................................................................................................................................................4 KNOWLEDGE EVIDENCE ................................................................................................................................................................................................4 ASSESSMENT CONDITIONS ............................................................................................................................................................................................6 AQF SPECIFICATIONS FOR ASSESSMENTS ....................................................................................................................................................................7 Knowledge...................................................................................................................................................................7 Skills.............................................................................................................................................................................7 Application.................................................................................................................................................................. 7 ACSF SPECIFICATIONS AND FOUNDATION SKILLS .......................................................................................................................................................7 ASSESSMENT REQUIREMENTS ......................................................................................................................................................................................8 SUBMITTING ASSESSMENTS ..........................................................................................................................................................................................8 PRIOR TO ASSESSMENT.......................................................................................................................................ERROR! BOOKMARK NOT DEFINED. ASSESSMENT OUTCOMES....................................................................................................................................ERROR! BOOKMARK NOT DEFINED. RE-ASSESSMENT...................................................................................................................................................ERROR! BOOKMARK NOT DEFINED. ASSESSMENT APPROACH.....................................................................................................................................ERROR! BOOKMARK NOT DEFINED. PLAGIARISM AND REFERENCING.........................................................................................................................ERROR! BOOKMARK NOT DEFINED. GROUP OR TEAM WORK.....................................................................................................................................ERROR! BOOKMARK NOT DEFINED. REASONABLE ADJUSTMENT.................................................................................................................................ERROR! BOOKMARK NOT DEFINED. COMPETENCY ASSESSMENT................................................................................................................................ERROR! BOOKMARK NOT DEFINED. ACCESS AND EQUITY............................................................................................................................................ERROR! BOOKMARK NOT DEFINED. RECOGNITION OF PRIOR LEARNING....................................................................................................................ERROR! BOOKMARK NOT DEFINED. ASSESSMENTS....................................................................................................... ERROR! BOOKMARK NOT DEFINED. 1. CASE STUDY AND SCENARIOS / ROLE PLAY............................................................................................ERROR! BOOKMARK NOT DEFINED. REQUIRED RESOURCES......................................................................................................................................... ERROR! BOOKMARK NOT DEFINED. 2. WRITTEN TEST..................................................................................................................ERROR! BOOKMARK NOT DEFINED. ASSESSMENT TASK 1: CASE STUDY........................................................................................................ 17 PART 1 TASK : SOURCE INFORMATION .........................................................................................................................................19 PART 2 TASK: MAKE RECOMMENDATIONS ...................................................................................................................................22 PART 3 TASK: ROLE PLAY – SHARE HOSPITALITY INFORMATION ...........................................................................................23 PART 4 TASK: ROLE PLAY – DEMONSTRATE TABLE RESERVATION SOFTWARE .................................................................25 PART 5 TASK: OPPORTUNITIES TO UPDATE KNOWLEDGE .......................................................................................................27 APPENDICES........................................................................................................................................................... 29

Apex Institute of Education | SITHIND002 – Learner Assessment Pack V2.2_Jun 2019 | CRICOS: 03156M

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UNIT OVERVIEW SITHIND002 Source and use information on the hospitality industry. UNIT DESCRIPTION This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry. The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency. This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance. ELEMENT Elements describe the essential outcomes.

PERFORMANCE CRITERIA Performance criteria describe the performance needed to demonstrate achievement of the element. 1.1. Identify sources of information on the structure and operation of the hospitality industry.

1.2. Access specific information of relevance to the hospitality industry to assist operational duties. 1. Source and use industry information. 1.3. Obtain information on features of current and emerging hospitality products and services relevant to job role. 1.4. Use knowledge of the hospitality industry and its products and services to enhance the quality of work performance. 2.1. Obtain information on laws specifically relevant to the hospitality industry, and work compliantly. 2. Source and use compliance information.

2.2. Seek information on industry quality assurance schemes and use it to benefit own organisation 2.3. Access information on career planning and equal employment opportunity (EEO) law. 2.4. Obtain information on ethical industry practices and conduct day to day hospitality activities according to those practices.

3. Source and use information on

3.1. Source and access information on current and emerging technologies that impact on operational duties.

hospitality technology.

3.2. Use information on technology to suggest new and improved workplace practices.

3.3. Use current and emerging technology in day to day work activities. 4. Update personal and organisational knowledge of the hospitality industry.

4.1. Identify and use a range of opportunities to update current and emerging knowledge of the hospitality industry. 4.2. Monitor current issues and trends for the industry. 4.3. Share updated information with colleagues.

ASSESSMENT EVIDENCE PERFORMANCE EVIDENCE Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  

source and document current and emerging industry information on the hospitality industry using at least three information sources listed in the knowledge evidence source and interpret information on the following from the above sources and share with colleagues to improve knowledge of the hospitality industry: o o o o o o o



current and emerging products and services current issues career opportunities relationship between other related industries compliance issues and quality assurance new products, technology, techniques and services work ethic required to work in the industry

identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work performance.

KNOWLEDGE EVIDENCE Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: 

sources of information on the hospitality industry: o o o o o o o o o

developers of codes of conduct or ethics discussions with experienced industry personnel industry accreditation operators industry associations and organisations industry journals, reference books and seminars libraries and media networking with colleagues and suppliers personal observations and experience plain English documents, issued by government regulators, that describe laws

o o 

structure of the hospitality industry and its different sectors: o o o o



key characteristics main functions features and services of businesses within the local and regional industry business relationships between different sectors

information of relevance to the hospitality industry: o o o



relevant to the hospitality industry training courses unions

economic and social significance of the hospitality industry career opportunities within the industry roles and general responsibilities for different jobs in the industry

key ways that information is used to enhance the quality of work performance: o o o o o

improving skills and productivity producing food items to meet current market trends and customer expectations providing quality hospitality service suggesting new and improved ways of doing things working effectively with:  

o

working according to:  

 

o 

major cross-industry and sector-specific industry associations especially those with which the business has a relationship trade unions in the industry

basic aspects of ethical issues specifically relevant to the hospitality industry basic aspects of hospitality industry quality assurance processes: o o o o o o



ethical industry practices legal requirements for self and the organisation

key characteristics and main functions of allied and related industries primary functions of: o



other sectors of the hospitality industry suppliers

industry accreditation schemes codes of conduct or ethics industry association membership occupational licensing reasons for participation and impacts of non-compliance roles and responsibilities of individual staff members when participating in schemes

basic aspects of state, territory and commonwealth laws specifically relevant to the hospitality industry and actions that must be adhered to by hospitality businesses:

o o o o



basic aspects of industrial relations: o o o



food safety responsible service of alcohol responsible conduct of gaming local community protection that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents

award provisions equal employment opportunity (EEO) law rights of employees and responsibilities of employers to make merit-based employment decisions

current and emerging technology used in the hospitality industry: o o o o o o o o

catering systems applications for electronic devices and computers computer-aided despatch systems food production systems industry online booking systems industry reservations, operations and financial and tracking systems project management systems social media sites.

ASSESSMENT CONDITIONS Skills must be demonstrated in a hospitality industry service environment. This can be:  

an industry workplace a simulated industry environment or activity for which information on the hospitality industry is sourced.

Assessment must ensure access to:  

computers, printers, communication technology and information programs used to source industry information plain English documents issued by government regulators that describe laws specifically relevant to the hospitality industry: o o o o

food safety responsible service of alcohol responsible conduct of gaming local community protection.

AQF SPECIFICATIONS FOR ASSESSMENTS This assessment is set in accordance with the criteria for AQF Level 5. As stated in the AQF specification for the Diploma qualifications must be designed and accredited to enable graduates to demonstrate the learning outcomes expressed as knowledge, skills and the application of knowledge and skills specified in the level 5 criteria and the Diploma descriptor. Students at this level will have specialised knowledge and skills for skilled/para-professional work and/or further learning. KNOWLEDGE Students at this level will have technical and theoretical knowledge in a specific area or a broad field of work and learning.

SKILLS Students at this level will have a broad range of cognitive, technical and communication skills to select and apply methods and technologies to: • analyse information to complete a range of activities • provide and transmit solutions to sometimes complex problems • transmit information and skills to others

APPLICATION Students at this level will apply knowledge and skills to demonstrate autonomy, judgement and defined knowledge responsibility in known or changing contexts and within broad but established parameters ACSF SPECIFICATIONS AND FOUNDATION SKILLS The term ‘Foundation Skills’ is currently used to include the core skills defined in the Australian Core Skills Framework (ACSF) as well as the employability skills identified by employers as critical for effective performance in the workplace. The core skills of the ACSF include reading, writing, oral communication, numeracy and learning. Foundation skills encompass the core skills of reading, writing, oral communication, numeracy and learning as described by the Australian Core Skills Framework (ACSF), and the Employability Skills/Core Skills for Work. They exist on a continuum from very basic skills to highly-developed and specialist skills. The foundation skills have been addressed in the assessment as part of the performance criteria for this unit.

ASSESSMENT REQUIREMENTS To demonstrate competence in this unit, students must undertake all tasks in this assessment booklet and complete them satisfactorily and in addition, also satisfactorily complete the role play assessment, including demonstrating communication skills during the practical activities. If the student does not answer some questions or perform some tasks satisfactorily and therefore is deemed to be ‘Not Competent’, they may be asked supplementary questions or given alternative activities to determine competence. After the student has demonstrated consistency in performance, the student is to be awarded this unit. Should the student still be deemed ‘Not Competent’, the student should be offered the opportunity to undertake a supplementary assessment or appeal the result. SUBMITTING ASSESSMENTS Students should submit assessment tasks with the provided cover sheet. Assessments should be submitted on or before their due date. Extensions for individual assessment tasks may be negotiated in specific circumstances. Consultation on this must occur prior to the due date and extensions due to illness will require a medical certificate. Extensions must be confirmed by the Academic Manager in writing. TRAINING RESOURCES The student will have access to the following:  AIE Student Workbook  PowerPoint presentation  Learner Assessment Pack (LAP)  Access to a computer, the Internet and word-processing system such as MS Word

UNIT ASSESSMENT PLAN To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment part. Evidence recorded

Evidence Type/ Method of assessment

Evidence Submitted

Unit Assessment 1

Unit Knowledge Assessment (UKA)

Yes / No

Unit Assessment 2

Unit Skills Assessment (USA)

Yes / No

UNIT ASSESSMENT 1 UNIT KNOWLEDGE ASSESSMENT (UKA) STUDENT TO COMPLETE AND SUBMIT

QUESTION 1 List 6 sources of information which could provide you with details on the Hospitality Industry and provide one example for the type of information you could obtain from each source. ANS- Sources of information which could provide details on the Hospitality Industry and some examples of them such as:1) Reference Book- Recipes and methods 2) Internet- Self-exploration 3) Colleagues- Instruction, advice 4) Trade shows- Food and wine tastings, meet with experts 5) Media- Local and interstate events and Ads 6) Courses- Short courses or Qualification pathways

QUESTION 2 List the relevant sources for legislation, regulations, guidelines and acts where you could obtain information relating to the following areas: A. Liquor (RSA)- Liquor Act B. Health and Safety- WHS in every state C. Food Safety- Health Act, Food Act D. Workplace relations- Fair work at federal level E. Consumer protection, duty of care- Australian Consumer Law and Fair Trading F. Worker’s compensation- Work Cover G. Privacy- Privacy Acts at federal and state levels H. Equal opportunity, anti-discrimination- EEO Human Rights commission at federal level

QUESTION 3 What is the purpose and the basic requirements which must be met by Hospitality businesses for the following legislation? (10 - 20 words each) A. Responsible service of alcohol (RSA) ANS- There should be RSA certificate if you want to sell alcohol. B. Food Safety ANS- Every business should ensure food safety as per the rule of FSANZ. C. Responsible conduct of gaming (RCG) Apex Institute of Education | SITHIND002 – Learner Assessment Pack V2.2_Jun 2019 | CRICOS: 03156M