Application
This unit applies to individuals working in any industry context and at many different levels of responsibility. Frontline, supervisory or management personnel may use the language skills described in this unit.
This unit may be customised for training delivery and assessment of proficiency in any language.
However, for reporting purposes, recognition is limited to those languages listed below which are of importance to the tourism industry.
A specific code has been allocated for each of these languages, as detailed below. In addition, each language must be indicated in brackets after the unit title.
For example: SITXLAN301A Conduct workplace oral communication in a language other than English (Arabic).
(Arabic) | |
(Indonesian) | |
(Cantonese) | |
(Dutch) | |
(Finnish) | |
(French) | |
(German) | |
(Greek) | |
(Hindi) | |
(Hungarian) | |
(Italian) | |
(Japanese) | |
(Korean) | |
(Malay) | |
(Mandarin) | |
(Polish) | |
(Portuguese) | |
(Russian) | |
(Serbian) | |
(Spanish) | |
(Swedish) | |
(Swiss German) | |
(Taiwanese) | |
(Thai) | |
(Turkish) | |
(Croatian) | |
(Bosnian) | |
(Australian Indigenous languages) | |
(AUSLAN) |
Prerequisites
Nil | |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Converse with customers and colleagues. | 1.1 | Use appropriate courtesy expressions to extend interactions by references to customers' and colleagues' wellbeing, comfort and satisfaction. |
1.2 | Use non-verbal communication to convey an acceptance of and sensitivity towards customers or colleagues. | ||
1.3 | Provide any required appropriate information about personal job roles and responsibilities. | ||
1.4 | Provide explanations of problems and their cause, and elaborate on detail and offer apologies when required. | ||
1.5 | Offer further assistance according to the business of the workplace to ensure full service is provided. | ||
1.6 | Courteously request further information from customers or colleagues in order to satisfy their needs. | ||
1.7 | Provide full and clear information to customers and colleagues. | ||
1.8 | Support communication with comments on topical familiar matters, workplace business and events. | ||
2 | Provide detailed information and advice. | 2.1 | Identify and understand the need for detailed information and advice. |
2.2 | Convey detailed information and advice using narrative and descriptive statements as necessary to communicate. | ||
2.3 | Repeat, paraphrase and clarify all communications to avoid misunderstanding and to explain difficult points. | ||
2.4 | Use workplace documents, materials and other references to support explanations if required. | ||
3 | Respond to unpredictable situations and problems. | 3.1 | Provide appropriate advice in response to requests, unpredictable situations and problems. |
3.2 | Identify need for and seek assistance from others in order to better respond to the situation or problem. | ||
3.3 | Accurately identify the nature and key facts of any problems and provide an appropriate solution by consulting and openly communicating with appropriate parties. | ||
3.4 | Respond to all conflicts and complaints with sensitivity and in keeping with the social and cultural conventions of the specific language speaker. | ||
3.5 | Convey appropriate apologies and expressions of regret for the situation and the specific language and culture. | ||
4 | Conduct negotiations at a functional level. | 4.1 | Facilitate exchange of negotiations at a functional level through key information and agreement on details, including personnel, dates, quantities, products and services. |
4.2 | Provide appropriate explanations about products and services. | ||
4.3 | Achieve mutual understanding and agreement. |
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: cross-cultural communication skills to participate in non-routine and varied communication situations communication and interpersonal skills to allow for positive and courteous interactions with customers positive and effective verbal and non-verbal communicative and interactive techniques to establish rapport, provide detailed information and advice, be responsive to customers and deal with the needs of a particular workplace relevant to the language being assessed problem solving and conflict resolution techniques. |
The following knowledge must be assessed as part of this unit: key information and information sources relating to the particular tourism or hospitality circumstance key information and standard procedures specific to negotiating in relation to operations and functions in a particular workplace social and cultural conventions specific to the language being assessed, including knowledge and some consistent use of forms of address and appropriate recognition and consideration of customs, protocols and taboos. |
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 Training | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | There are three critical considerations for the assessment of this unit. This unit can be used to assess basic oral proficiency in any language other than English. Assessment must be customised to the requirements of a particular language. Assessment should not only focus on the language being assessed but must also incorporate the practical customer service requirements of the tourism or hospitality industry, i.e. the assessment of language must be conducted while the candidate is carrying out typical tourism or hospitality vocational activities. This unit can apply to any tourism and hospitality sector, workplace and circumstance. Assessment activities must ensure that the use of a specific language is contextualised and linked to vocational activities which are relevant to the particular tourism or hospitality sector and workplace. For example, if assessment is linked to restaurant service, language usage should relate to a restaurant. |
Evidence of the following is essential: ability to use a range of extended non-verbal communication skills effectively, as well as verbal skills such as narrative and descriptive statements ability to use repetition, clarification and paraphrasing techniques to clarify requirements, solve problems and conflict, and reassure customers and colleagues ability to communicate constructively and sensitively in a language other than English to solve problems and conflict, and reassure customers and colleagues in a particular workplace. | |
Context of and specific resources for assessment | Assessment must ensure: operational conditions of a tourism or hospitality customer service environment that the person being assessed is undertaking typical tourism or hospitality workplace activities, such as providing first aid, selling tourism products and services, organising functions, providing site information and assistance, and processing reservations while using the language being assessed provision of services to customers within typical workplace time constraints use of relevant and current tourism and hospitality materials and equipment, such as timetables, brochures, menus, tour desks, reservations and restaurant equipment use of resources commonly used to assist workplace communication, including: dictionaries maps pamphlets menus tour brochures. |
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: oral testing of conversational language use (note: this should not be the sole method of assessment) direct observation of the candidate communicating in a language other than English in a customer service environment while undertaking typical workplace activities review of workplace documents prepared by the candidate to assist verbal communication written and oral questioning or interview to test knowledge of the requirements of the language; the culture, and social and cultural conventions; and cross-cultural communication requirements review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITHFAB013A Provide specialist advice on food SITTTSL005A Sell tourism products and services SITTTSL007B Receive and process reservations SITXCOM003A Deal with conflict situations. |
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. |
Range Statement
The 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. | |
Courtesy expressionsto extend interactions may relate to: | questioning about needs and preferences conversations about topical matters offers of additional assistance. |
Detailed information and advice may relate to: | workplace and local facilities, locations, guiding, activities and events roles and responsibilities of support personnel food and beverage products and services functions, meetings and event services tourism products and services workplace health and security shopping locations, including post office medical and emergency services timetables and itineraries. |
Communicate must include: | providing information about the workplace conducting product and service transactions answering queries about products and services providing specialised assistance within the scope of responsibility. |
Workplace documents, materials and other references may include: | brochures, magazines, newspapers and price lists signs, maps, diagrams, forms, labels and tickets pamphlets, timetables, charts, price tags and menus tour documentation and tickets booking conditions invoices. |
Unpredictable situations and problems may include: | lost luggage and stolen property lost people delays to vacation schedule, and changes and errors in itinerary service quality issues, such as special dietary needs and dissatisfaction with room, room service or food medical emergencies and minor injuries breaches in security and workplace health and safety rules non-functioning equipment lack of other guests' awareness and knowledge of social and cultural conventions. |
Negotiations at a functional level may relate to arrangements for: | conferences and functions tours, guiding, cruises and visits to theme parks accommodation restaurant services, including food and beverage entertainment and shopping. |
Sectors
Sector | Cross-Sector |
Competency Field
Languages other than English | |
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. | |
Licensing Information
Not applicable.