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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Source and use relevant industry information.
  2. Source and use compliance information in daily activities.
  3. Source and use information on hospitality technology.
  4. Update personal and organisational knowledge of the hospitality industry.

Required Skills

Required skills

communication skills including active listening and open and closed probe questioning to obtain information from

experienced industry personnel

colleagues

suppliers

industry bodies

initiative and enterprise skills to suggest

new and improved practices using emerging technology

business benefits of participating in industry quality assurance schemes

learning skills to continuously update knowledge of the hospitality industry

literacy skills to

read and comprehend the content of plain English information about laws industry accreditation schemes and codes of conduct

research sort and use hospitality industry information

write notes summarise and record information in basic documents such as information sheets portfolios and files

planning and organising skills to complete daily operational activities while sourcing information required to support those

problemsolving skills to recognise knowledge deficiencies and take action to seek information

selfmanagement skills to take responsibility for sourcing and updating current and emerging information

teamwork skills to share updated information with colleagues

technology skills to

use a computer and keyboard

use online information systems to search for information

Required knowledge

sources of information on the hospitality industry

structure of the hospitality industry and its different sectors including their

functions

key characteristics

business relationships between sectors

roles and general responsibilities for different jobs in the industry

general nature of allied and related industries including tourism meetings incentives conferences and events

primary functions of

major crossindustry and sectorspecific industry associations especially those with which the business has a relationship

major crossindustry and sectorspecific industry associations especially those with which the business has a relationship

trade unions in the industry

basic aspects of hospitality industry quality assurance processes

industry accreditation schemes

codes of conduct or ethics

occupational licensing

reasons for participation and impacts of noncompliance

reasons for participation and impacts of noncompliance

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 including land ownership management and access requirements that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents

basic aspects of Equal Employment Opportunity EEO law including rights of employees and responsibilities of employers to make merit based employment decisions

current and emerging technology used in the hospitality industry including ebusiness and social media

current and emerging technology used in the hospitality industry, including ebusiness and social media.

Evidence Required

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

Overview of assessment

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

Evidence of the ability to

source current hospitality industry information and use this in daytoday activities to maximise effective performance

source current hospitality industry information and use this in daytoday activities to maximise effective performance

demonstrate knowledge of the hospitality industry including main roles functions and interrelationships of different sectors

integrate knowledge of the basic aspects of key laws and ethical issues specifically relevant to the hospitality industry

Context of and specific resources for assessment

Assessment must ensure use of

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

information on codes of conduct membership and benefits distributed by

industry associations

accreditation operators

unions

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

Method of assessment

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

exercises and project activities that allow assessment of the individuals ability to

obtain current and accurate hospitality industry information

research information to meet differing operational needs

group projects that allow individuals to collectively source information on differing aspects of the hospitality industry and present it in a portfolio

direct observation of the individual delivering an oral presentation on the sourced information

problemsolving exercises so the individual can identify new knowledge required to complete operational activities and source information to resolve the deficiency

written and oral questioning to assess knowledge of

different sectors of the hospitality industry and their interrelationships

laws relevant to the hospitality industry

industry codes of conduct

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITTTSL Operate an online information system

SITXCOM Source and present information


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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Sources of information may include:

computer data, including the Internet

discussions with experienced industry personnel

industry:

accreditation operators

associations and organisations

developers of codes of conduct or ethics

journals

seminars

networking with:

colleagues

suppliers

plain English documents, issued by government regulators, that describe laws relevant to the hospitality industry

libraries

media

personal observations and experience

reference books

training courses

unions.

The hospitality industry involves a range of sectors and businesses including:

accommodation

casinos

clubs

restaurants and cafes.

Information of relevance to the hospitality industry may include:

career opportunities within the industry

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

different hospitality markets and their relevance to industry sectors

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

community role in hospitality

effect on local amenities and facilities

employment

industrial relations and award provisions

major hospitality industry bodies and associations

quality assurance schemes

relationships between hospitality and other industries, including:

entertainment

events

food production

recreation

tourism

wine production

role of and impacts on local communities

roles and general responsibilities for different jobs in the industry

specific features of the local and regional industry.

To enhance the quality of work performance may involve:

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 to ensure smooth hospitality operations

the law to avoid problems for self and the organisation.

Laws may cover:

business and occupational licensing

EEO

food safety

land ownership, management and access

responsible conduct of gaming

responsible service of alcohol

workplace relations – Fair Work Australia.

Quality assurance schemes may include:

accreditation schemes

codes of conduct or ethics

industry association membership

occupational licences.

Ethical industry practices may relate to:

agreed compliance with:

accreditation schemes

codes of conduct

preferred product arrangements

payment of commission

terms of payment

confidentiality of customer information

consumer protection:

provision of services as promoted

reasonable consumer pricing

truth and honesty in all information given to customers

declaration of:

commissions

fees and other charges

gifts and services provided free of charge

tips

maintaining the rights and lifestyle conditions of local community residents

overbooking

product recommendations

professional behaviour when participating in familiarisations and industry events.

Technologies may involve:

catering systems

customer technologies:

applications for electronic devices and computers

online booking systems

computer-aided despatch systems

ebusiness

food production systems

industry:

online booking systems

reservations, operations and financial and tracking systems

project management systems

social media sites.

Opportunities may include:

discussions with experienced industry personnel

networking with:

colleagues

suppliers

participating in:

industry accreditation schemes

industry seminars

membership of professional industry associations

union membership

training courses.

Current issues and trendsfor the industry may relate to:

emerging markets

environmental, social and cultural impacts

government initiatives

industry expansion or retraction

industry initiatives

labour issues

maintaining organisational and industry profitability by productivity and pricing flexibility

shrinking markets.