Assessor Resource
SITHCCC025A
Monitor catering revenue and costs
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations. The tasks related to this unit are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.
This unit describes the performance outcomes, skills and knowledge required to establish and monitor the costs involved in operating a food service operation. For the purposes of training and assessment, this unit could be effectively linked with the unit SITXFIN004A Manage finances within a budget.
Control systems may be computerised or manual and may cover stock control, online purchasing, income and expenditure, and summary reports of stock usage.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)