SITHIND002 Source and use information on the hospitality industry

Assessment Details
Qualification Code/Title Certificate IV in Commercial Cookery
Assessment Type Assessment Task 1 Time allowed
Due Date Location SCCM Term / Year

Unit of Competency
National Code/Title SITHIND002 Source and use information on the hospitality industry

Student Details
Student Name Bigyan Dangol Student ID mcs00001eg
Student Declaration: I declare that the work submitted is my own Signature:
and has not been copied or plagiarised from any person or source. Bigyan
Date: 15/03/2021

Assessor Details
Assessor’s Name
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ fair, valid, reliable and flexible assessment with this
No student, and I have provided appropriate feedback.
Comment:
Signature:
Date: / /

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version

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File Name: SITHIND002 Student Assessment Task
Oct 2020 Oct 2021 1.0
 SITHIND002 Source and use information on the hospitality industry
Instructions to the Candidates

❖ This assessment is to be completed according to the instructions given below in this document.
❖ Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will
be entitled to one (1) resubmit in showing your competence with this unit.
❖ If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
❖ Please refer to the College re-submission and re-sit policy for more information.
❖ If you have questions and other concerns that may affect your performance in the Assessment, please inform the
assessor immediately.
❖ Please read the Tasks carefully then complete all Tasks.
❖ To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along
with a satisfactory result for another Assessment.
❖ This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
❖ Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line
spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page
Number. Document must be printed double sided.
❖ This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
❖ Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student
must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work,
except where indicated by referencing, and that student have followed the good academic practices noted above.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version

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File Name: SITHIND002 Student Assessment Task
Oct 2020 Oct 2021 1.0
 SITHIND002 Source and use information on the hospitality industry

Introduction
Welcome to the Student Assessment Tasks for SITHIND002 Source and use information on the
hospitality industry. These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow
the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides
important information for you relating to completing assessment successfully.

Assessment for this unit

SITHIND002 Source and use information on the hospitality industry 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.
For you to be assessed as competent, you must successfully complete one assessment task:
• Assessment Task 1: Research project – You must complete a research project and develop a report.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure
that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor
if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios
whichyou
Once canhave
be used
read to supportthe
through you in providing
assessment evidence
tasks and are of your competence.
satisfied that you areYour
clear assessor will
on the requirements and
provide youdates,
submission withcomplete
these documents
and signbefore you Assessment
a Student begin your assessment
Agreement.tasks.
YourFor this unit,
assessor will the supporting
countersign the
resources and
comprise:
agreement keep it on file.
• Industry Report Template (Assessment Task 1)
Remember to check your Hospitality Works Student User Guide for information about:
• submitting assessments
• assessment appeals
• re-assessment guidelines
• responding to written questions.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version

Page 3 of 19
File Name: SITHIND002 Student Assessment Task
Oct 2020 Oct 2021 1.0
•
• Assessment Task 1: Industry Report

• Information for students

• In this task, you are required to research current and emerging information on the hospitality industry and to apply that information in the context of their own
organisation and role.
• You will need access to:
• your learning resources and other information for reference
• your Industry Report Template.
• Ensure that you:
• review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.
•

Assessment information
• Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:
i
where this task should be completed
how your assessment should be submitted.

• Activities
• Complete the following activities.

1. Carefully read the following information

Successful completion of this unit requires that you demonstrate your skills and knowledge by sourcing, using and sharing current and emerging information on the hospitality ind
• the hospitality industry structure
technology
legislation
ethics.
You are also required to apply this information to your work in the industry which you will do when completing your Industry Report.
It is important that you provide evidence that you have done this and we have provided you with a template to use so you can provide the right evidence.
For this assessment you are required to base it on your role in the training kitchen or at your workplace or work placement as it involves gathering evidence about how you apply
If you are basing this assessment on your work in the RTO training kitchen then your trainer/assessor will be acting as your supervisor for the purposes of this assessment.
You will also obtain information from the following people:
experienced industry personnel
colleagues
suppliers
industry bodies.
 SITHIND002 Source and use information on the hospitality industry
• Information on how to do this is included in the template provided.

• What do I need to demonstrate?

• During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
• Sourcing and using industry information by:
o identifying sources of information

o accessing specific information which can assist you in your day-to-day role

o obtaining information regarding current and emerging products and

technologies
o using your industry knowledge to enhance the quality of your work.

• Sourcing and using compliance information by:

o obtaining information on the laws that relate specifically to the hospitality
industry
o working compliantly

o obtaining information on quality assurance schemes and how they can

benefit your organisation
o accessing information regarding career planning and EEO

o accessing and applying information regarding ethical practice.

• Sourcing and using technology information by:

o obtaining information on current and emerging technologies

o using technology information to suggest new and improved work practices

o using technology in day to day work.

• Staying up to date by:

o identifying and using emerging knowledge of the hospitality industry

o monitoring industry issues and trends

o sharing information with colleagues.

• To complete this task, you must rely on information from at least three of the
following sources:
• 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
relevant to the hospitality industry
• training courses
• unions.
•
 SITHIND002 Source and use information on the hospitality industry

1. Complete research and develop a report

• • Use a range of information sources to research and report on:

• The hospitality industry and how your organisation fits within it
• Legislation relevant to the hospitality industry and how it applies to your organisation and
role
• The role of technology in the hospitality industry
• Staying up to date with current issues and trends.
• An Industry Report Template has been provided to help you. You will share the
information developed in the Industry Report with your assessor in an email in Step 3 of
this assessment.
• Complete the Industry Report using a computer and keyboard and MS Word or a similar
word processing package.
•

• Industry Report

a. Information sources
• Complete the following table by summarising the type of industry information
which you could get from each information source and listing at least two links or
sources of information. Note that the sources of information that you list should be
relevant to your organisation and role.
• Note: You are required to use at least three of the following information sources
in this assessment. Use this checklist to keep track.
•
• • Informat • Summar • Links to information
ion y of
source informati
on type

• Develop • Code of • 1. https://www.tourism.australia.com/content/dam/assets/document/1/6/x/6/o/200256

ers of ethics 0.pdf
codes of • Code of • 2. http://globalhospitality.com/code-of-ethics/
conduct
conduct
or ethics
• Professi
•
onal
☐
guidanc
e
• Policy
and
procedur
e
• • • •
☐
• • Industry • Accredit
☐ accredit • 1.https://www.qualitytourismaustralia.com/australian-tourism-accreditation-program/
ation
ation • 2.https://www.meetingsevents.com.au/accreditation
operator
s
• • Industry • The
☐ associat • 1.https://www.harbourrocks.com.au/
Rocks
ions and hotel • 2.https://www.meritonsuites.com.au/our-hotels/nsw/
organis and
ations Meriton
hotel.
• • Librarie • 1. https://mvcc.libguides.com/food_service_hospitality
• •
☐ s and
Nutrition • 2. https://www.bu.edu/library/research/collections/collection-development/cdhospitality/
media
• • Food •
allergies
and
poisonin
g
• •
Chemica
l technolo
gy and
biotechn
ology
• • Food
processi
 SITHIND002 Source and use information on the hospitality industry
• • Informat
ion • Summar • Links to information
source y of
informati
on type
ng and
manufac
ture
• • • •
☒
•

b. Obtaining information
• This unit requires that you use open and closed probe questioning to
interact effectively to obtain information from:
• experienced industry personnel
• colleagues
• suppliers
• industry bodies.
• You must therefore interview one person from each of these categories in the
course of gathering information for this industry report. At least one of the interviews
must be an oral interview and your assessor must have the opportunity to observe
the interview. You can conduct the interviews by phone, by video conferencing, in
person or in writing (except, of course for the oral interview). Record the evidence
of the interviews in the table below. Don’t forget to work with your assessor to set
up a formal observation of at least one of the interviews.
•
• Information source • Name of contact • Organisation and • Questions asked
contact details (indicate whether
questions are open or
closed)
• Experienced
industry person • Joe Mooney • 0492865972 • How do you feel about
the Merriton hotel?
• Are there enough
rooms in the hotel?

• Colleague • Sangam Khanal • 0450170591 • Are you happy with

your pay?
• How long does it take
to cook chicken
sizzler?
•

•
• Supplier • Oceania food • 0470809020 • If we order for more than
suppliers 5000$ a week, will we
have 30% discount?
How long you have
• been supplying to our
industry?

•
How is industry body
• Industry body • Salman • 0450111332 • helping business to
handle properly?
•

•
What kind of trends are
• going on in hospitality
industry?

c. The hospitality industry

• Provide a brief answer to each of the following questions (two or three
sentences) and provide two sources of information that you used to research
your answer or which could be used to find additional information.
•
 SITHIND002 Source and use information on the hospitality industry
• Information source • Response •
• Describe the structure of the • Pubs, bars and taverns are for •
hospitality industry in Australia, drinks and good dinner, for
including its main sectors and the accommodation B&B, hotels and •
functions of each. What is the motels, resorts and serviced
economic and social significance of apartment are very impressive.
the industry? Licensed clubs and Casinos are also •
very significant in this industry.

• Describe the hospitality industry within • I work at Kebab Manufacturing •

the local government area that you work industry. I make kebab and we
•
in. sell it to the local Turkish kebab
restaurant. •

• Describe how your organisation sits • An organisation within the •

within the hospitality industry. hospitality industry is Oceania •
Kebab Manufacturing. Everything it
does are bounded by the policies and •
procedure of hospitality industry. •

• Describe your role within the • I am a Kebab maker. My main •

hospitality industry. role is to make Kebab and •
provide high quality meat to
consumers.
•

•
•
•

• Describe career opportunities within • There are a lot of opportunities from •

your sector of the hospitality industry. being a manager to owing a Kebab
Manufacturing Industry and I have
seen people doing it. •
•

• Access the position description of your • My dream position is to be a CEO •

dream hospitality job. How does it differ of MERRITON hotel group, I have
to your current role? What additional a very limited role but if I become •
skills and training do you need? CEO my role and responsibility
•
will be very wide and different.
•

• Describe the allied industries to your • Fresh Meat industry, frozen food •
sector of the hospitality industry. How supplier and dry suppliers all rely •
does each sector rely on the other? upon our company, they buy sell
•
to us and we make kebab and sell
it to restaurant like a chain.
• Describe the industry associations • Clubs Australia- Industrial •
and unions relevant to your • Australian Hotel Association
organisation or industry sector. •
Describe their function. •
•

• Provide two examples of how you use • Industry information is used in •

industry information to stay up to date following ways to stay up to date.
with issues and trends. How do you share • • Enlist a mentor or industry
this information with colleagues? •
buddy
•
• • Industry publications
•

d. Legislation
• Provide a brief summary of how the following legislation/standards relates to
your sector of the hospitality sector. Include at least two links to information
about the legislation relevant to your state or territory. Include two examples of
how you ensure that you work in a way which is compliant with the legislation.
Ask your supervisor to endorse this section of your report to confirm that the
information which you have provided is consistent with your workplace practices.
•
 SITHIND002 Source and use information on the hospitality industry
• L • Relati
e onshi • Information sources
g p to
i your
s sector
l
a
t
i
v
e

a
r
e
a
• Age
E Discri • 1. https://www.business.gov.au/planning/industry-information/accommodation-and-food-services-industry
q minati • 2. https://www.ato.gov.au/Business/Small-business-benchmarks/In-detail/Benchmarks-A-Z/L-Q/Pubs,- taverns-
u on Act and-bars/
a 2004
l • Disabi
lity
o Discri
p minati
p on Act
o 1992
r • Racial
t
Discri
u
minati
n on Act
i 1975
t • Sex
y Discri
minati
l on Act
a 1984
w • New
South
Wales

• Anti-
Discri
minati
on Act
1977
•
• • Liquor
O • 1. https://www.liquorandgaming.nsw.gov.au/operating-a-business/liquor-licences
c licensi
ng
c • 2. https://onemusic.com.au/licences/government/
Gamb
u •
ling •
p
• Playin
at
g
copyri
i
ghted
o
music
n
Local
a •
govt
l
licensi
ng –
l waste
i dispos
c al
e
n •
s
i • 1. https://lawpath.com.au/blog/what-is-the-food-act-2003-nsw
n
g • 2.https://www.legislation.qld.gov.au/view/html/inforce/current/act-2000-045
•
F • NSW:
• Food •
o
Act
o
2003,
d
Food
Regs
s 2015
a • 000,
f Food
e Produ
t ction
y (Safet
y)
Regs
 SITHIND002 Source and use information on the hospitality industry
• L • Relati
e onshi • Information sources
g p to
i your
s sector
l
a
t
i
v
e

a
r
e
a
2014
• Vic:
Food
Act
1984
• Tas:
Food
Act
2003,
Food
Regs
2012
•
• • New
R • 1. https://www.legislation.qld.gov.au/view/html/inforce/2020-12-04/act-1992-021
e South
Wales •
s
: NSW
p
Liquor •
o
Act
n
2007
s
Victori
i •
a:
b
Liquor
l
Contr
e
ol
Refor
s m Act
e 1998
r • Quee
v nslan
i d:
c Liquor
e
Act
1992
of
•

a
l
c
o
h
o
l
• •
R
N • 1. https://www.legislation.nsw.gov.au/view/html/inforce/current/act-2007-091
e
ew South
s
Wales: Ga
p
• 2. https://forsterbowlingclub.com.au/responsible-conduct-of-gaming-activities/
ming and •
Liquor
n Administra
o
•
tion Act
s
2007
i
•

Vic
b
toria: Gam
l
bling
e
Regulation
Act 2003
c
• Qu
o
eensland:
n Gaming
d
Machine
u Act 1991
c •

AC
t T: Gaming
Machine
o
Act 2004
f
•
g
 SITHIND002 Source and use information on the hospitality industry
• L • Relati
e onshi • Information sources
g p to
i your
s sector
l
a
t
i
v
e

a
r
e
a
a
m
i
n
g
• Food
L Safety • 1. https://www.foodauthority.nsw.gov.au/industry/audits-and-compliance/food-safety-programs-haccp
o Progr
c am • 2. https://www.rch.org.au/policy/public/Food_Safety_-
a and _Food_brought_into_RCH_from_external_sources_for_consumption_by_patients/
l confor
m to
c Hazar
o
d Anal
m ysis
m Critica
u l
n Contr
i ol
t Points
y HACC
P.
p
ro • Waste
mana
t geme
e nt
c
local
t
io counci
l
n regula
tions/r
( ules
o
b
l
i
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a
t
i
o
n
s

f
o
r

p
r
o
t
e
c
t
i
n
g

a
m
e
n
i
t
y
 SITHIND002 Source and use information on the hospitality industry
• L • Relati • Information sources
e onshi
g p to
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s sector
l
a
t
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e

a
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a
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 SITHIND002 Source and use information on the hospitality industry
• L • Relati
e onshi • Information sources
g p to
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s sector
l
a
t
i
v
e

a
r
e
a
s
e
r
v
i
c
e
s
)
• Nation •
•I
al
n
Emplo • 1. https://www.fairwork.gov.au/employee-entitlements/national-employment-standards
yment d
Stand u • 2. https://fairworkhelp.com.au/industrial-relations/?keyword_k=%2Bindustrial
ards s %20%2Brelations&campaignid=2068895431&adgroupid=73771573422&adid=367813503805&gclid=EAIaI
• t Ma QobChMI642qh4e07wIVsNxMAh2nwAzkEAAYASAAEgJ0yPD_BwE&gclid=EAIaIQobChMI642qh4e07wIVsNx
ximum r
weekly i MAh2nwAzkEAAYASAAEgJ0yPD_BwE
hours a •
• l Re
quests for •
r flexible
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l arrangeme a
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t • Pa
i rental
o leave and n
related
s entitlement
s
(
i •
n
c
l
u
d
i
n
g
a
w
a
r
d
s
) Supervisor name: Samadi Gunawardena
• Supervisor •
endorsement:
•

e. Quality assurance
• Provide a brief answer to each of the following questions (two or three sentences)
and provide two sources of information that you used to research your answer or
which could be used to find additional information. Ask your supervisor to endorse
this section of your report to confirm that the information which you have provided
is consistent with your workplace practices.
•
• Quality • Response • Information sources
assurance
question
• Describe the • The Quality Tourism Framework • 1. https://www.qtic.com.au/industry-
industry development/accreditation/
accreditation • 2.
 SITHIND002 Source and use information on the hospitality industry
• Quality • Response • Informatio n sources
assurance
question
•
schemes
relevant to your • 2.
industry •
sector/organisat •
ion.
• Australian Institute of Food Safety • 1.
• Describe the • Restaurant and Catering Accreditation • 2.
industry • Australian Good Food and Travel •
associations Guide •
relevant to your • Benefits •
industry • Professional development •
sector/organisat • Industry events/networking
ion. What are the • Occupational licensing •
benefits of
•
industry
association
membership?
• 1. http://ho telstaff.com.au/
• Describe why it • It is very important to have your industry
• 2.
is important that quality assurance. If an organisation does not
•
your organisation take part in this assurance, then it does not
participates in qualify for the good quality of product. So, it is •
industry quality by law necessary to qualify industry quality
assurance assurance to be in the hospitality industry.
processes.
Provide one
potential impact
of non-
participation or
non- compliance.

• My role is to follow policies and procedures • 1.

• Describe your
and adhere to legislative/ethical
role in quality • 2.
requirements. It is also important to work
assurance. sustainably and commit to continuous
Provide two improvement
examples of how
you uphold your •
responsibilities
to quality
assurance in your
day to day work.

• Adherence to policies and • 1.

• Describe your
procedures, adhering to legislative/ethical
supervisor’s • 2.
requirements keeping licences and permits
role in quality are to date and maintain the general
assurance. hygiene
• Check employees/kitchen workers
personal hygiene
• Describe the role • The purpose of an industry code is to • 1.
of an industry ensure industry compliance with an agreed
upon set of objectives that benefit workers, • 2.
code of conduct
or code of ethics. employers, and consumers. These •
Provide two objectives usually concern the promotion of
examples of how best industry practice, improving safety
you comply with standards and enhancing consumer
the code of confidence.
conduct in your • Eg. We got safety standards and we have
day to day got food safty standards.
work.

• Describe the • A strong work ethic is an important part of • 1.

work ethic being successful in your career. Work
• 2.
required to work ethic is a set of values based on the ideals
in the hospitality of discipline and hard work. Forming good •
industry and, in habits such as focusing, staying motivated,
particular, in finishing tasks immediately, and more
your sector of the helps to create a good work ethic that will
industry. Provide impress employers.
two examples of • Example, when we are super busy nobody
how you goes for a break and when we have
exemplify this meeting everyone is there to attend.
work ethic in
your day to day
work.

• Describe two • We have issues on the past. • 1.

ethical issues
• Example, one of our staff went for an hour • 2.
which are
 SITHIND002 Source and use information on the hospitality industry
• Quality
assurance • Response • Information sources
question
particularly
and half break without telling the manager
relevant to your
and one time a person did not come to work
organisation’s
for no reason and did not even call.
sector of the
hospitality
industry.
• Supervisor endorsement:
• Supervisor name: Samadi Gunawardena
•

f. Technology
• Provide a brief answer to each of the following questions (two or three sentences)
and provide two sources of information that you used to research your answer or
which could be used to find additional information. Ask your supervisor to endorse
this section of your report to confirm that the information which you have provided
is consistent with your workplace practices.
• Information source • Response
• Describe one current technology and one
• We have money or eftpos for cashier but
emerging technology that increases the
not AmEx. I assume the cash will vanish
efficiency of the way that you perform your
as the technology progresses and
role. What are the efficiency gains and how
EFTPOS and AmEx will only benefit us a
does the technology help you to complete your
lot because we don't have to deal with the
role?
cash.
• Describe two techniques which you use to keep
• Internet research discussion with the
up to date with technologies that can improve supplier.
your efficiency and effectiveness at work.

• Describe one current and one emerging catering • Energy consumption on current catering
system technology relevant to your organisation system are a lot which can be minimized
or role. in future as everything is being electronic
these days.
• Describe one current and one emerging • We use our own app called our kebab
application (app) technology relevant to your which was hacked a month ago but we are
organisation or role. preparing a new, more secure and
advanced one.
• Describe one current and one emerging • We have been doing surveys through
computer-aided despatch system technology computer these days but in the near
relevant to your organisation or role. future voting can be done online for
election in an organisation.

• Describe one current and one emerging food • We have powerful mincer to mince the
production system technology relevant to your meat but soon we are planning to get the
organisation or role. mincer plus mixer to get things done
quickly.
• Describe one current and one emerging • I have been using yarrows online
industry online booking system technology booking technology but timify booking
relevant to your organisation or role. system is more efficient, quicker and
better.
• Describe one current and one emerging industry • We use checkfront reservation software
reservations, operations and financial and tracking which is very efficient but there are apps
systems technology relevant to your organisation like Yelp are far better than the
or role. checkfront.
• Describe one current and one emerging • .
project management system technology
relevant to your organisation or role.

• Describe one current and one emerging social • We use facebook and Instagram for our
media site technology relevant to your promotion but ticktok is very famous
organisation or role. social media site which is emerging day
by day and I think more famous.
• I may buy from vendors from their
• Describe two new techniques relevant to your website and pay them online.
role.

• Supervisor endorsement: • Supervisor name: Samadi Gunawardena

•

g. You and your work

• Provide a brief answer to each of the following questions (two or three sentences)
 SITHIND002 Source and use information on the hospitality industry
and provide two sources of information that you used to research your answer or
which could be used to find additional information. Ask your supervisor to endorse
this section of your report to confirm that the information which you have provided is
consistent with your workplace practices.
•
• Question • Response • Information so urces

• Provide two examples of how • I go through books, • 1.

you access and use information internet papers and even
• 2.
about the hospitality industry in chat to the manufacturer.
your day to day work.

• Provide two examples of how • We speak to the retailer, • 1.

you access and use information perform searches and seek
• 2.
about hospitality the customer input
products and services in your to find the product
day to day work. hospitality information.
• Provide two examples of how • We exchange up-to-date • 1.
you share updated information insights on hospitality,
• 2.
about the hospitality industry, products, programmes and
its products, services and technologies through
technologies with your coaching, mentoring and
colleagues. training.

• Describe two examples of • Industry knowledge is • 1.

how industry information very useful because it
• 2.
enhances your work helps us appreciate new
performance. things, every day we learn
new things and
progress to better
efficiency
• Provide two examples of how • For instance, the new •
information about current market is taking away
market trends and customer because of the corona, so
expectations have influenced we have tried to make food
the dishes which you have that can be quickly
produced. prepared, and the region I
work in is a rich
environment. As a result,
because people like
ordering out, we have been
serving high-quality kebab.

• Provide two examples of how • I have used a lot of • 1.

you have used industry business knowledge to
• 2.
information to improve the enhance the consistency of
quality of your hospitality my accommodation
service. service. First of all, I
learned to speak
respectfully with my
customers which is my
experience with my job.
• Secondly, I have also
heard about the business
rules and practises that
help me receive a
certificate for food
protection.
•

2. Submit your report via email

The text of the email should be in grammatically correct English, written in an appropriate (polite, business-like) style.
• It should summarise the contents of your report and you should also include the following:
Make one recommendation for a new and improved way of doing something as a result of the research that you conducted. It must be relevant to your role. Explain how the impro
One strategy that you will use to stay up to date with industry information and how you will apply that information to improving your day to day work.
•

Attach your completed Industry Report and any other supporting documentation to the email. Make sure that your supervisor has endorsed all relevant sections of the report.
•
 SITHIND002 Source and use information on the hospitality industry
Dear Samadi,
I think you are good and doing well,
I wrote the Business Report and I have provided all the reports I have got, the report's source of information, regulations, quality assurance, technologies, and my work. I want t
Bigyan Dangol

•
 SITHIND002 Source and use information on the hospitality industry

• Assessment Task 1: Checklist

• Student’s name:

• Completed
successfully
? • Comments

• Did the student: • Ye • N •

s o

• Source and use industry information • • •

including:
• identifying sources of information on the
structure and operation of the hospitality
industry
• accessing specific information of relevance to
the hospitality industry to assist operational
duties
• obtaining information on features of current
and emerging hospitality products and services
relevant to their role
• using their knowledge of the hospitality
industry to enhance the quality of their work
performance?

• Use open and closed probe questioning to • • •

interact effectively and obtain information
from:
• experienced industry personnel
• colleagues
• suppliers
• industry bodies?

• Source and document current and emerging • • •

industry information on the hospitality industry
using at least three of the following information
sources:
• 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
relevant to the hospitality industry
• training courses
• unions?

• Source, interpret and share information on the • • •

following:
• current and emerging products and services
• current issues
• career opportunities
• relationship between other related
industries
 SITHIND002 Source and use information on the hospitality industry
• compliance issues and quality assurance
• new products, technology, techniques and
services
• work ethic required to work in the industry?

• Source and use compliance information by: • • •

• obtaining information on laws specifically
relevant to the hospitality industry
• working compliantly
• seeking information on industry quality
assurance schemes and using it to benefit their
own organisation
• accessing information on career planning
• accessing information on EEO law
• obtaining information on ethical industry
practices
• conducting day to day hospitality practices
according to ethical principles?

• Source and use information on hospitality • • •

technology by:
• sourcing and accessing information on
current and emerging technologies that
impact on operational duties
• using information on technology to suggest
new and improved workplace practices
• using current and emerging technologies in day
to day working activities?

• Update personal and organisational • • •

knowledge of the hospitality industry by:
• identifying and using a range of
opportunities to update current and
emerging knowledge of the hospitality
industry
• monitoring current issues and trends for the
industry
• sharing updated information with
colleagues.

• Use the computer and keyboard to develop • • •

their industry report?

• Task outcome: □ Satisfactory □ Not satisfactory

• Assessor signature: •

• Assessor name: •

• Date: •