Assessment Tasks and Instructions

Student Name
Preferred Name
Unit(s) of Competency and Code(s) SITHIND002 Source and use information on the
Hospitality industry
Trainer/Assessor

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Theory Test

Attempt Number

Assessment Guidelines

What will be assessed – Knowledge and Performance evidence

The purpose of this assessment is to assess you underpinning knowledge and your ability to complete
the tasks outlined in the elements and performance criteria for this unit of competency and relating
to the following aspects:

 sources of information on the Hospitality industry:

o developers of codes of conduct or ethics
o discussions with experienced industry personnel
o industry accreditation operators
o industry associations and organisations
o industry journals, reference books and seminars
o libraries and media
o networking with colleagues and suppliers
o personal observations and experience
o plain English documents, issued by government regulators, that describe laws relevant to the
Hospitality industry
o training courses
o unions
 structure of the Hospitality industry and its different sectors:
o key characteristics
o main functions
o features and services of businesses within the local and regional industry
o business relationships between different sectors
 information of relevance to the Hospitality industry:
o economic and social significance of the Hospitality industry
o career opportunities within the industry
o roles and general responsibilities for different jobs in the industry

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 key ways that information is used to enhance the quality of work performance:
o improving skills and productivity
o producing food items to meet current market trends and customer expectations
o providing quality Hospitality service
o suggesting new and improved ways of doing things
o working effectively with:
 other sectors of the Hospitality industry
 suppliers
o working according to:
 ethical industry practices
 legal requirements for self and the organisation
 key characteristics and main functions of allied and related industries
 primary functions of:
o major cross-industry and sector-specific industry associations especially those with which the business
has a relationship
o 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 industry accreditation schemes
o codes of conduct or ethics
o industry association membership
o occupational licensing
o reasons for participation and impacts of non-compliance
o 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 food safety
o responsible service of alcohol
o responsible conduct of gaming
o local community protection that must be met by Hospitality industry operators when delivering
services and requirements to maintain the lifestyle of neighbouring residents
 basic aspects of industrial relations:
o award provisions
o equal employment opportunity (EEO) law
o rights of employees and responsibilities of employers to make merit-based employment decisions
 current and emerging technology used in the Hospitality industry:
o catering systems
o applications for electronic devices and computers
o computer-aided despatch systems
o food production systems
o industry online booking systems
o industry reservations, operations and financial and tracking systems
o project management systems
o social media sites.
Place/Location where assessment will be conducted

Resource Requirements

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Pen, Paper, Computer with internet

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your
trainer will provide you with feedback and the result you have achieved.

Assessment 1
Your Task:

Answer the following questions. Each question must be completed.

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.
Information Sources Information you could obtain
1 Mentor Past experiences
2 Magazines Products knowledge
3 Social media Recipe’s, reviews
4 Observation Feedback, processes
5 Internet All things related to hospitality
6 Facebook groups Tasting’s/ free learning

2. List the relevant sources for legislation, regulations and guidelines where you could obtain
information relating to the following areas:

Areas of interest Act, Regulation, Guideline

Liquor (RSA) Liquor licencing act 1997/ to promote standards for the sale
and supply of liquor/ to provide rules for the industry.
Health and Safety WHS safe workplace for everyone
Food Safety Food Standards Australia New Zealand/ food act to control
the safety off food.
Workplace relations Fair work act/ workplace relations act
Consumer protection, duty of care Consumer law
Worker’s compensation the person in charge of protecting the employer and the
employee from any unfortunate event or event
Privacy Privacy laws exist to protect the personal information of
guests and staff. A business is required to record and keep
personal details of staff members.
Equal opportunity, anti discrimination Seeks equality in people at work (EEO)act 1994

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3. What is the purpose of and the basic requirements which must be met by Hospitality businesses for
the following legislation?

Legislation What is required

Responsible service Staff need to have RSA certificate.
of alcohol (RSA) The venue has to the liquor license.
Food Safety Have the basic rules of hygiene and hazard prevention in a food device.
Responsible Depending on each state are the rules.
conduct of Basically, the regulation is that there is honesty and transparency in the
gaming (RCG) operation of the casinos.
Gaming legislation covers a wide scope, including:
Licensing-Regulation of betting machines-Betting competitions-Public lotteries-
Trade promotions-Keno games-Bingo centres-Offshore gaming on cruise liners
Community
Protection

4. Which services are typically provided by the following businesses in the Hospitality sector?

Business Services provided

Pub Party, fun, entertainment and lots of drinks. Quick fast pug meals. Gaming
room.
Hotel Nice rest, room services, valet, spa, gym, directions, information
Resort comfort, luxuries, library, airport transfers, baby-sitting, leisure activities
Coffee shop Wifi, table service, take away,
Restaurant Drive tru, delivery, variety food.
Bed & Breakfast Breakfast supplies, wifi, dvd’s, books
Hospital Get medicines, medical appointments, vaccines, care
Fast food restaurant Immediacy, take away, deliver

5. What are the responsibilities of the following departments in a hotel?

Department Responsibilities
Housekeeping Big responsibility is clean room-Reporting any issues-Work within timeframes-
follow procedures.
Front Office Customer services- customer details- process in transactions, reporting-guest
enquiries.
Kitchen Prepared all meal in a day- ensure to follow all procedures

Food and Beverage Provide Customer Service- Take Orders- Serve Food and Beverages- Clean and
Prepare Tables- Process Payments
Functions Provide a great service- provide food and beverage- products knowledge-
setting up tables- follow instructions- carry tree plates-RSA if serving alcohol-

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6. Choose 2 of the following departments and list 5 career possibilities which can be pursued in that
area of Hospitality:
 Front Office
 Food and Beverage
 Kitchen
 Housekeeping
 Gaming
 Functions/Events

Department Careers – list 5

Copy and paste the two
you have chosen below.
1 Receptionist
2 Telephonist
1 Front office 3 Concierge
4 Porter
5 Customer services

1 Chef/cook
Kitchen 2 Kitchen hand
2 3 Head chef
4 Chef de partie
5 Executive chef

7. 1. Select a Hospitality department relevant to your career or training.

2. List 3 job roles and provide details for the duties they typically perform:

Department selected: Kitchen

Job role title Duties performed by each job role
1 Head chef Manage, recruit, menu design, training
2 Dishwasher washing dishes and cutlery
3 Executive Chef Planning and directing food preparation and culinary activities-
Modifying menus or create new ones that meet quality
standards- Estimating food requirements and food/labor costs

3. Provide 4 suggestions for good environmental practices in the Hospitality industry:

Environmental practice (what needs to be done)

1 Save Water
2 Recycle, and persuade guests to recycle too
3 save energy by implementing systems that improve electricity
4 Use rainwater tanks

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 4. List 6 attributes which are required for people who seek a career in the Hospitality industry:

Required Attributes
1 Customer Service Skills
2 Excellent communication skills
3 Multitasking Skills
4 Language skills
5 Professionalism
6 Team work

5. List 2 examples of modern technology used in the following Hospitality departments, and
describe its applications: slide 16

Examples for technology used x 2

Department Example 1 Example 2
Food and Beverage Point of sale (POS) App’s for ordering
Kitchen Combi oven Vacuum sealer
Front Office Express check in app’s Payment process
Housekeeping Computer report Equipment
Sales and Marketing Social media Online booking
Stock Management Tools for counting stock Software programmes
Project Management Software programmes App’s to assisting project reporting

6. Provide 3 examples of ethical conduct in the workplace:

Examples
1 Respect Coworkers and Clients
2 Be Honest, Have Integrity
3 Obey the Law

7. Provide 2 examples of current issues of concern to the Hospitality industry and how these
impact on the industry:

Current issues Impact on the industry

1 Penalty rates Business owners not be able to open their doors, may not be able to pay
wages
2 Profit Closure of venues, no jobs

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 8. Provide an example of how the following industries interrelate (are connected with each other)
in the Hospitality and Tourism industry.

Industry Relationship (how are these connected/important to each other)

Wineries The main connection they have is the client.
Tourism They offer entertainment services.
Hotels, Restaurants, Resorts Move the economy of a country.

9. Which information could you share with your colleagues after you have attended a major trade
show and how would this be beneficial for your customers?
List 4 examples
Information to share Benefits to customers
1 Flavours of the food Good description
2 Brand knowledge Variety of different products, suppliers and price
3 Variety of food Knowledge
4 Observations/taste Improved services

15. What is the purpose of Equal Employment Opportunity (EEO) and anti-discrimination legislation?
List 3 examples of unlawful discrimination practices in the workplace:

Purpose of EEO legislation

To promote equality of opportunity for all South Australians. It aims to prevent discrimination against
people and to give them a fair chance to take part in economic and community life.

Examples of unlawful discrimination practices

1 age
2 disability
3 sexual orientation

16. What is quality assurance? What is the purpose of quality assurance and how may this impact on a
business?

Is a process that is associated with the measures that are required to control and verify the service or
product quality that you offer to your customers.
This is an appropriate way of preventing defects or mistakes in manufactured products. It helps avoid
problems when it comes to delivering final products to customers. Quality Assurance is very important for
business as it is considered as part of quality management.

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17. What is a Hospitality award? What is covered under an award?

What is a Hospitality award?

The Hospitality Award covers hospitality employers and their employees who have jobs listed in the
classification definitions of the award.

What is covered by an award?

Hospitality
Commercial cookery
catering operations
waiting.

18. What is a union? What is the purpose of a union? What is the main union for Hospitality workers?

What is a union
Is an organisation of workers or employees who have joined together to achieve common goals.
Purpose of a union
Is to unite all the forces of workers to form a single voice and let their employers or the government know
their objectives and needs
Main union for Hospitality workers
The main union is United Voice. It is made up of over 120,000 members.

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