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Elements and Performance Criteria

Required Skills

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

analytical and planning skills to evaluate existing operations and plan adjustments

problemsolving skills to develop approaches to a situation where quality of service is not up to standard

literacy skills to read and analyse or assess contracts

writing skills to write policies and procedures

numeracy skills to calculate the costs of operation

The following knowledge must be assessed as part of this unit

types of arrangements between venues and catering contractors including scope of typical contracts and services

stock control systems and procedures found in commercial catering facilities

procedures for developing and maintaining an assets register

financial control processes in the context of catering operations

safety considerations of particular relevance to commercial catering facilities including specific requirements for the safe operation of

cooking equipment

beverage dispensing equipment

contents of environmental sustainability policies and procedures

the environmental impacts of cleaning kitchen premises equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources water and energy use

correct and environmentally sound disposal methods for kitchen waste and hazardous substances

Evidence Required

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 TrainingPackage

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential

ability to manage the operation of a commercial catering facility according to contractual agreements including maintenance storage and client service

knowledge of key factors affecting the management of commercial catering facilities

project or work activities conducted over a period of time to allow the candidate to demonstrate the implementation and monitoring aspects of the unit

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial catering outlet including industrycurrent equipment

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

evaluation of projects undertaken by the candidate to establish and monitor a smallscale catering outlet eg for an event

evaluation of reports prepared by the candidate detailing processes and systems used to manage a catering facility

case studies to assess ability to establish systems for different styles of catering facilities

written or oral questions to test knowledge of advantages and limitations of facilities management systems

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

SITXFINA Manage finances within a budget

SITXFIN004A Manage finances within a budget

SITXFINA Manage physical assets

SITXFIN007A Manage physical assets

SITXINVA Manage and purchase stock

SITXINV003A Manage and purchase stock.

Range Statement


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.

Maintenance may include:	gardening cleaning building repairs laundry plumbing and electrical beverage dispensing equipment food preparation equipment safety signage.

Regulatory and legislative requirements may relate to:	food safety beverage system safety appropriate training of staff environmental local council fire safety.

Stock control procedures may include:	stocktaking and reconciliation stock rotation authorising access issuing and requisition systems receiving controls locks and other security systems.

Stakeholders may include:	venue owner staff customers.

Areas of operation to be monitored must include:	quality of service quality of catering adequacy of staffing levels costs of operation hours of operation appropriate integration of the facility within the overall venue and associated operational issues appropriateness of location.

Upgrades or modifications of existing services or new services may include:	additional capacity amended or expanded menus expansion of facility adjusted staffing arrangements.

Environmental sustainability policy and procedures may include:	parts of the organisation and staff members to they apply, including whether it is for the whole organisation, one or multiple sites benefits of having a policy and procedures such as a promotional benefit to existing of future clients how the organisation will manage resources: energy efficient operations water efficient operations management of other resource usage waste management and recycling practices minimising the use of printed materials and maximise electronic transmission of all documents to reduce waste purchasing from suppliers with environmental credentials ("green purchasing") compliance with international or Australian standards for environmental management systems subscribing to and complying with industry codes of practice, standards and accreditation scheme requirements how the organisation will comply with state, territory or local government environmental protection laws.

Reusable by-products may include:	meat and fish offcuts bones and trimmings fruit peelings and offcuts vegetable peelings and offcuts unused portions of: fruits vegetables seafood, meat and poultry flowers garnishes accompaniments batter dough pastry fillings sauces and dips eggs coconut cream and flesh. combined spices pastes.

Recyclable products may include:	glass bottles and jars plastics paper and cardboard tin or aluminium containers fuit and vegetable matter.

Kitchen waste and hazardous substances may include:	Any used or out of date ingredient or food item such as: cooking oils animal fat ghee dairy products, including milk, yoghurt, cheeses and. soy products dry goods, such as flours, sugars, pastas and rice fruit and vegetables general food items such as sauces, condiments and flavourings, garnishes, coatings and batters meat, seafood and poultry meat products such as standard cuts, sausages, hams and salami. Any cleaning agent or chemicals.