Assessor Resource

SITHIND002
Source and use information on the hospitality industry

Assessment tool

Version 1.0
Issue Date: April 2024


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.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Source and use industry information.

1.1.Identify sources of information on the structure and operation of the hospitality industry.

1.2.Access specific information of relevance to the hospitality industry to assist operational duties.

1.3.Obtain information on features of current and emerging hospitality products and services relevant to job role.

1.4.Use knowledge of the hospitality industry and its products and services to enhance the quality of work performance.

2. Source and use compliance information.

2.1.Obtain information on laws specifically relevant to the hospitality industry, and work compliantly.

2.2.Seek information on industry quality assurance schemes and use it to benefit own organisation.

2.3.Access information on career planning and equal employment opportunity (EEO) law.

2.4.Obtain information on ethical industry practices and conduct day to day hospitality activities according to those practices.

3. Source and use information on hospitality technology.

3.1.Source and access information on current and emerging technologies that impact on operational duties.

3.2.Use information on technology to suggest new and improved workplace practices.

3.3.Use current and emerging technology in day to day work activities.

4. Update personal and organisational knowledge of the hospitality industry.

4.1.Identify and use a range of opportunities to update current and emerging knowledge of the hospitality industry.

4.2.Monitor current issues and trends for the industry.

4.3.Share updated information with colleagues.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

source and document current and emerging industry information on the hospitality industry using at least three information sources listed in the knowledge evidence

source and interpret information on the following from the above sources and share with colleagues to improve knowledge of the hospitality industry:

current and emerging products and services

current issues

career opportunities

relationship between other related industries

compliance issues and quality assurance

new products, technology, techniques and services

work ethic required to work in the industry

identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work performance.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

sources of information on the hospitality industry:

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

structure of the hospitality industry and its different sectors:

key characteristics

main functions

features and services of businesses within the local and regional industry

business relationships between different sectors

information of relevance to the hospitality industry:

economic and social significance of the hospitality industry

career opportunities within the industry

roles and general responsibilities for different jobs in the industry

key ways that information is used to enhance the quality of work performance:

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

legal requirements for self and the organisation

key characteristics and main functions of allied and related industries

primary functions of:

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

trade unions in the industry

basic aspects of ethical issues specifically relevant to the hospitality industry

basic aspects of hospitality industry quality assurance processes:

industry accreditation schemes

codes of conduct or ethics

industry association membership

occupational licensing

reasons for participation and impacts of non-compliance

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:

food safety

responsible service of alcohol

responsible conduct of gaming

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:

award provisions

equal employment opportunity (EEO) law

rights of employees and responsibilities of employers to make merit-based employment decisions

current and emerging technology used in the hospitality industry:

catering systems

applications for electronic devices and computers

computer-aided despatch systems

food production systems

industry online booking systems

industry reservations, operations and financial and tracking systems

project management systems

social media sites.

Skills must be demonstrated in a hospitality industry service environment. This can be:

an industry workplace

a simulated industry environment or activity for which information on the hospitality industry is sourced.

Assessment must ensure access to:

computers, printers, communication technology and information programs used to source industry information

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.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Source and use industry information.

1.1.Identify sources of information on the structure and operation of the hospitality industry.

1.2.Access specific information of relevance to the hospitality industry to assist operational duties.

1.3.Obtain information on features of current and emerging hospitality products and services relevant to job role.

1.4.Use knowledge of the hospitality industry and its products and services to enhance the quality of work performance.

2. Source and use compliance information.

2.1.Obtain information on laws specifically relevant to the hospitality industry, and work compliantly.

2.2.Seek information on industry quality assurance schemes and use it to benefit own organisation.

2.3.Access information on career planning and equal employment opportunity (EEO) law.

2.4.Obtain information on ethical industry practices and conduct day to day hospitality activities according to those practices.

3. Source and use information on hospitality technology.

3.1.Source and access information on current and emerging technologies that impact on operational duties.

3.2.Use information on technology to suggest new and improved workplace practices.

3.3.Use current and emerging technology in day to day work activities.

4. Update personal and organisational knowledge of the hospitality industry.

4.1.Identify and use a range of opportunities to update current and emerging knowledge of the hospitality industry.

4.2.Monitor current issues and trends for the industry.

4.3.Share updated information with colleagues.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

source and document current and emerging industry information on the hospitality industry using at least three information sources listed in the knowledge evidence

source and interpret information on the following from the above sources and share with colleagues to improve knowledge of the hospitality industry:

current and emerging products and services

current issues

career opportunities

relationship between other related industries

compliance issues and quality assurance

new products, technology, techniques and services

work ethic required to work in the industry

identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work performance.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

sources of information on the hospitality industry:

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

structure of the hospitality industry and its different sectors:

key characteristics

main functions

features and services of businesses within the local and regional industry

business relationships between different sectors

information of relevance to the hospitality industry:

economic and social significance of the hospitality industry

career opportunities within the industry

roles and general responsibilities for different jobs in the industry

key ways that information is used to enhance the quality of work performance:

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

legal requirements for self and the organisation

key characteristics and main functions of allied and related industries

primary functions of:

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

trade unions in the industry

basic aspects of ethical issues specifically relevant to the hospitality industry

basic aspects of hospitality industry quality assurance processes:

industry accreditation schemes

codes of conduct or ethics

industry association membership

occupational licensing

reasons for participation and impacts of non-compliance

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:

food safety

responsible service of alcohol

responsible conduct of gaming

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:

award provisions

equal employment opportunity (EEO) law

rights of employees and responsibilities of employers to make merit-based employment decisions

current and emerging technology used in the hospitality industry:

catering systems

applications for electronic devices and computers

computer-aided despatch systems

food production systems

industry online booking systems

industry reservations, operations and financial and tracking systems

project management systems

social media sites.

Skills must be demonstrated in a hospitality industry service environment. This can be:

an industry workplace

a simulated industry environment or activity for which information on the hospitality industry is sourced.

Assessment must ensure access to:

computers, printers, communication technology and information programs used to source industry information

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.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
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 on the structure and operation of the hospitality industry. 
Access specific information of relevance to the hospitality industry to assist operational duties. 
Obtain information on features of current and emerging hospitality products and services relevant to job role. 
Use knowledge of the hospitality industry and its products and services to enhance the quality of work performance. 
Obtain information on laws specifically relevant to the hospitality industry, and work compliantly. 
Seek information on industry quality assurance schemes and use it to benefit own organisation. 
Access information on career planning and equal employment opportunity (EEO) law. 
Obtain information on ethical industry practices and conduct day to day hospitality activities according to those practices. 
Source and access information on current and emerging technologies that impact on operational duties. 
Use information on technology to suggest new and improved workplace practices. 
Use current and emerging technology in day to day work activities. 
Identify and use a range of opportunities to update current and emerging knowledge of the hospitality industry. 
Monitor current issues and trends for the industry. 
Share updated information with colleagues. 

Forms

Assessment Cover Sheet

SITHIND002 - Source and use information on the hospitality industry
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

SITHIND002 - Source and use information on the hospitality industry

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: