Assessor Resource

SITHIND001B
Develop and update hospitality industry knowledge

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes a key function for all people working in the hospitality industry who require an essential and broad knowledge of the hospitality industry to support all work activities. This unit applies to individuals working within any hospitality industry sector, in any location and for any hospitality organisation type.

It is relevant to those individuals working in any hospitality operational and management role.

This unit describes the performance outcomes, skills and knowledge required to develop and update current and emerging information on the hospitality industry, including industry structure, current technology and key environmental, community, legal and ethical issues that must be considered and applied by hospitality industry personnel in their day-to-day work. The unit focuses on the ability to source and comprehend general hospitality industry information and covers the initial and ongoing development of a person's required knowledge base. This information underpins effective performance in the hospitality industry. More specialised and advanced hospitality research and management knowledge is found in other units.

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)

Prerequisites

Nil

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to source initial and updated hospitality industry information and apply this to day-to-day activities to maximise effective performance in specific hospitality sector contexts

general knowledge of the hospitality industry, including main roles, functions and interrelationships of different sectors, with a more detailed knowledge of issues that relate to a specific sector or workplace

general knowledge of the key environmental, community, legal and ethical issues for the hospitality industry..

Context of and specific resources for assessment

Assessment must ensure:

access to a fully equipped office environment using appropriate computers, printers, communication technology, information programs and publications to facilitate the processes involved in sourcing industry information

access to information sources in order to conduct research and collect sufficient information

access to industry association membership information, codes of conduct and accreditation information

access to plain English documents that describe key hospitality and general workplace legislation.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

project to research differing aspects of the hospitality industry and deliver the sourced information in a brief written presentation

project activities that allow the candidate to demonstrate the application of knowledge to specific hospitality industry contexts and situations

case studies and problem-solving exercises to assess application of knowledge to different situations and contexts

written and oral questioning or interview to test knowledge of different sectors of the hospitality industry and their interrelationships, the key content of legislation and industry codes of conduct

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

research skills to identify, interpret and sort relevant information

communication skills including active listening and questioning to obtain information and to provide a verbal summary of information

literacy skills to read and comprehend the content of plain English information documents about legal issues, industry accreditation schemes and codes of conduct

writing skills to note take, summarise and record information in basic documents such as information sheets, portfolios and files..

The following knowledge must be assessed as part of this unit:

sources of general information on the hospitality industry

structure of the hospitality industry; the functions, key characteristics and business interrelationships of the different sectors of the hospitality industry including the distribution roles of the following sectors and functional areas:

accommodation

restaurants and cafes

hotels and motels

clubs

casinos

food and beverage

front office

housekeeping

food production and kitchen operations

the general nature of allied and crossover industries including tourism, meetings, incentives, conferences and events

the existence and primary functions of the major cross-industry and sector-specific industry associations especially those with which the business has a relationship

the existence and primary functions of trade unions in the industry

the existence and key characteristics of occupational licensing, codes of conduct or ethics and industry accreditation schemes in the hospitality industry, the impacts of compliance and non-compliance and the roles and responsibilities of individual staff members in these quality assurance processes

the existence and basic aspects of state, territory and local council laws that impact on hospitality operations and actions that must be adhered to by hospitality businesses, in particular laws that cover:

equal employment opportunity (EEO)

anti-discrimination

occupational health and safety and workers' compensation

workplace relations

legal liability and duty of care of customers

environmental protection (This would include requirements that must be met by hospitality operators when delivering services.)

local community protection (This would include land ownership, management and access requirements that must be met by hospitality operators when delivering services and requirements to maintain the lifestyle of neighbouring residents.)

consumer protection (This would include refund requirements that must be met by hospitality businesses, terms and conditions of quotations and cancellation fees.)

responsible service of alcohol

responsible conduct of gaming

food safety

current and emerging technology used in the hospitality industry, including e-business.

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 in the performance criteria is detailed below.

Sources of information on and opportunities to update knowledge may include:

formal and informal research

media

reference books

legislation or plain English publications describing the law and responsibilities to comply

libraries

unions

industry associations and organisations

industry journals

computer data, including internet

personal observations and experience

informal discussions and networking with colleagues

industry seminars

training courses

familiarisation visits to hospitality facilities

participation or membership in professional industry associations

participation in industry accreditation schemes

use of industry codes of conduct or ethics.

The hospitality involves a range of sectors and businesses including:

accommodation

restaurants and cafes

hotels and motels

clubs

casinos

industry associations, councils, taskforces, research bodies.

Information of relevance to the the hospitality industry must include:

economic and social significance of the hospitality industry, which may relate to:

employment

effect on local amenities and facilities

community role in hospitality

role of and impacts on local communities

different hospitality markets and their relevance to industry sectors

relationships between hospitality and other industries, including:

events

tourism

entertainment

food production

wine production

recreation

retail

different sectors and businesses within the industry, their interrelationships and the services available in each sector

major hospitality industry bodies and associations

environmental issues for hospitality, including:

protection of natural and cultural integrity

minimal impact operations

environmental sustainability

waste management

energy-efficient operations

land ownership

land access and usage

industrial relations

specific features of the local and regional industry

career opportunities within the industry

roles and responsibilities of individual staff members in a successful hospitality business, including ethical practices and quality assurance.

Enhancing the quality of work performance may involve:

making contacts with networks for obtaining key information to develop, deliver and improve improve hospitality operations

suggesting new and improved ways of doing things

performing work duties within legal, ethical and social guidelines to ensure smooth hospitality operations

improving skills, knowledge and productivity to improve hospitality operations by accessing and attending industry professional development courses or activities.

Legal issues may include:

consumer protection

EEO

anti-discrimination

workplace relations

public liability and duty of care

licensing

land ownership, management and access

environmental management

risk management

OHS.

Ethical industry practices may realate to:

maintaining the rights and lifestyle conditions of local community residents

agreed compliance with codes of conduct, practice or ethics

truth and honesty regarding all information given to customers

product recommendations

declaration of commissions, fees and other charges

subcontracting and provision of services as promoted

pricing

procedures for payment of commissions

bookings at venues

overbooking

confidentiality of customer information

tipping

familiarisations

gifts and services free of charge

preferred product arrangements.

Technologies that impact on tourism operations may relate to:

current and emerging industry technology, including e-business

internal and industry wide reservation, operations and financial and tracking systems

project management systems

computer-aided design (CAD) systems.

Issues of concern to the industry may relate to:

maintaining organisational and industry profitability by productuctivity and pricing flexibility

industry initiatives

government initiatives

emerging markets

environmental and social issues

labour issues

industry expansion or retraction.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify sources of information to understand the structure and operation of the hospitality industry. 
Access and comprehend specific information of relevance to the hospitality industry. 
Access and use knowledge of the hospitality industry to enhance the quality of work performance. 
Obtain information on legal issues to assist effective work performance. 
Conduct day-to-day hospitality activities according to legal obligations and ethical industry practices. 
Source and access information on current and emerging technologies that impact on hospitality operations. 
Identify the potential effects of different technologies on the hospitality operations. 
Apply knowledge of current and emerging technology in day-to-day work activities. 
Identify and use a range of opportunities to update knowledge of the hospitality industry. 
Monitor current issues of concern to the industry. 
Share updated information with colleagues, according to organisational procedures, and incorporate into day-to-day work activities. 

Forms

Assessment Cover Sheet

SITHIND001B - Develop and update hospitality industry knowledge
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHIND001B - Develop and update hospitality industry knowledge

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: