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: May 2024
Qualification | - |
Unit of Competency | SITHCCC025A - Monitor catering revenue and costs |
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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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Establish and maintain a purchasing and ordering system. |
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Element: Establish and maintain a financial control system. |
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Element: Maintain a production control system. |
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Element: Select and use technology. |
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