Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC025A Mapping and Delivery Guide
Monitor catering revenue and costs

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC025A - Monitor catering revenue and costs
Description 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.
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.
Learning Outcomes and Application 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITXFIN004A Manage finances within a budget.
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Establish and maintain a purchasing and ordering system.
  • Establish and implement appropriate basic systems for purchasing and ordering efficiently to maximise profit and quality and to minimise costs and wastage.
  • Establish and maintain systems for storing food items to avoid deterioration, wastage, theft and spoilage.
  • Ensure that stock records are systematically and regularly updated.
       
Element: Establish and maintain a financial control system.
  • Prepare and record departmental and operational income and expense statements accurately and on time.
  • Meet budget forecasts within defined fiscal periods and adequately explain any variations.
  • Keep financial records updated and use them effectively.
       
Element: Maintain a production control system.
  • Develop food control and production schedules and maintain them in a manner that maximises efficiency and minimises waste.
  • Design work flows and staff rostering to minimise unit labour cost.
  • Monitor daily sales and make timely adjustments to menus to reflect customer preferences.
       
Element: Select and use technology.
  • Select appropriate computer systems and business machines and use them to increase ease and efficiency.
  • Select appropriate software according to the needs of the establishment.
       


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:

knowledge of financial systems relevant to kitchen operations

ability to set up a food production system linked to cost and revenue control systems and targets

ability to develop and maintain an efficient cost control and monitoring system within a commercial cookery environment.

Context of and specific resources for assessment

Assessment must ensure:

project or work activities conducted over a period of time to allow the candidate to establish and implement control systems within a real work environment

access to appropriate computer systems, business machines and software, as required.

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:

review of food production, cost and revenue control systems established and monitored by the candidate

oral or written questions about typical systems and their benefits

oral or written questions to test knowledge of food, and cost and revenue control systems and options

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

case studies to assess ability to establish systems for different workplace needs.

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, assignment, 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:

implementing purchasing, receiving, storing, holding and issuing procedures

organisational skills and teamwork

problem-solving skills to develop approaches to cost-control challenges

literacy skills to analyse information and trends

numeracy skills to calculate data related to cost and revenue controls.

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

costing, yield testing and portion control

role of the kitchen as a profit centre within an overall business

features and benefits of typical record keeping and accounting systems used in commercial kitchens

features and benefits of inventory and stock control systems used in commercial kitchens

labour costs for catering operations in general and for the organisation in particular.

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.

Appropriate computer systems and business machines may include:

point-of-sale systems, such as cash registers

integrated computer-based systems

calculators

fax machines.

Appropriate software may include:

spreadsheets

accounting

database

financial planning and tracking

stock control

rostering

scheduling and production.

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
Establish and implement appropriate basic systems for purchasing and ordering efficiently to maximise profit and quality and to minimise costs and wastage. 
Establish and maintain systems for storing food items to avoid deterioration, wastage, theft and spoilage. 
Ensure that stock records are systematically and regularly updated. 
Prepare and record departmental and operational income and expense statements accurately and on time. 
Meet budget forecasts within defined fiscal periods and adequately explain any variations. 
Keep financial records updated and use them effectively. 
Develop food control and production schedules and maintain them in a manner that maximises efficiency and minimises waste. 
Design work flows and staff rostering to minimise unit labour cost. 
Monitor daily sales and make timely adjustments to menus to reflect customer preferences. 
Select appropriate computer systems and business machines and use them to increase ease and efficiency. 
Select appropriate software according to the needs of the establishment. 

Forms

Assessment Cover Sheet

SITHCCC025A - Monitor catering revenue and costs
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

SITHCCC025A - Monitor catering revenue and costs

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: