Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHIND202 Mapping and Delivery Guide
Use hospitality skills effectively
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHIND202 - Use hospitality skills effectively |
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Description | This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live service periods.It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to a range of hospitality industry settings including bars, hotels, cafes, restaurants, clubs, pubs and motels.It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for action. They may work within any industry area including accommodation services, food and beverage, gaming operations and housekeeping. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
Competency Field |
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: Prepare for service. |
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Element: Provide service. |
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Element: Complete operational tasks. |
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Element: Complete end of shift duties. |
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