UNIT
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
1.0 | N Replaces but is not equivalent to SITHIND001B Develop and update hospitality industry knowledge. Title updated to better reflect the intent and content of the unit. Significant change to Elements, Performance Criteria and Required Knowledge. Coverage of laws and ethical issues limited to those specifically relevant to the hospitality industry. Other legal knowledge, e.g. work health and safety is found in relevant units. |
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.
This unit applies to all hospitality sectors and many people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge which supports product planning, marketing and strategic management activities. This is covered within other individual units.
This unit is not about having indepth knowledge but focuses on the ability to source and interpret information.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Not applicable.
This unit contains employability skills.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Evidence of the ability to: source current hospitality industry information and use this in daytoday activities to maximise effective performance demonstrate knowledge of the hospitality industry, including main roles, functions and interrelationships of different sectors integrate knowledge of the basic aspects of key laws and ethical issues specifically relevant to the hospitality industry. | |
Assessment must ensure use of: computers, printers, communication technology and information programs used to source industry information information on codes of conduct, membership and benefits distributed by: industry associations accreditation operators unions plain English documents issued by government regulators that describe laws specifically relevant to the hospitality industry: food safety responsible service of alcohol responsible conduct of gaming local community protection. | |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: exercises and project activities that allow assessment of the individual’s ability to: obtain current and accurate hospitality industry information research information to meet differing operational needs group projects that allow individuals to collectively source information on differing aspects of the hospitality industry and present it in a portfolio direct observation of the individual delivering an oral presentation on the sourced information problem-solving exercises so the individual can identify new knowledge required to complete operational activities and source information to resolve the deficiency written and oral questioning to assess knowledge of: different sectors of the hospitality industry and their interrelationships laws relevant to the hospitality industry industry codes of conduct review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual. | |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example: SITTTSL201 Operate an online information system SITXCOM101 Source and present information. | |
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
computer data, including the Internet discussions with experienced industry personnel industry: accreditation operators associations and organisations developers of codes of conduct or ethics journals seminars networking with: colleagues suppliers plain English documents, issued by government regulators, that describe laws relevant to the hospitality industry libraries media personal observations and experience reference books training courses unions. | |
The | accommodation casinos clubs restaurants and cafes. |
career opportunities within the industry different sectors and businesses within the industry, their relationships and the services available in each sector different hospitality markets and their relevance to industry sectors economic and social significance of the hospitality industry, which may relate to: community role in hospitality effect on local amenities and facilities employment industrial relations and award provisions major hospitality industry bodies and associations quality assurance schemes relationships between hospitality and other industries, including: entertainment events food production recreation tourism wine production role of and impacts on local communities roles and general responsibilities for different jobs in the industry specific features of the local and regional industry. | |
To | 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: other sectors of the hospitality industry suppliers working according to: ethical industry practices to ensure smooth hospitality operations the law to avoid problems for self and the organisation. |
business and occupational licensing EEO food safety land ownership, management and access responsible conduct of gaming responsible service of alcohol workplace relations – Fair Work Australia. | |
accreditation schemes codes of conduct or ethics industry association membership occupational licences. | |
agreed compliance with: accreditation schemes codes of conduct preferred product arrangements payment of commission terms of payment confidentiality of customer information consumer protection: provision of services as promoted reasonable consumer pricing truth and honesty in all information given to customers declaration of: commissions fees and other charges gifts and services provided free of charge tips maintaining the rights and lifestyle conditions of local community residents overbooking product recommendations professional behaviour when participating in familiarisations and industry events. | |
catering systems customer technologies: applications for electronic devices and computers online booking systems computer-aided despatch systems ebusiness food production systems industry: online booking systems reservations, operations and financial and tracking systems project management systems social media sites. | |
discussions with experienced industry personnel networking with: colleagues suppliers participating in: industry accreditation schemes industry seminars membership of professional industry associations union membership training courses. | |
emerging markets environmental, social and cultural impacts government initiatives industry expansion or retraction industry initiatives labour issues maintaining organisational and industry profitability by productivity and pricing flexibility shrinking markets. | |
Hospitality
Working in Industry
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