Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB006, 'Provide room service'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Provide room service' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Take and process room service orders. | 1.1.Answer telephone promptly and courteously according to organisational customer service standards. 1.2.Check guest name and use throughout the interaction. 1.3.Provide information, record room service order and room number and check with guests for accuracy. 1.4.Use suggestive selling techniques to maximise sale. 1.5.Advise guests of approximate time for delivery. 1.6.Interpret room service orders received from doorknob dockets. 1.7.Transfer orders promptly to the appropriate location for preparation. |
2. Set up trays and trolleys. | 2.1.Select and prepare room service equipment and check for cleanliness and damage. 2.2.Set up trays and trolleys according to organisational standards and the type of meal, and check for balance and safety. 2.3.Collect all prepared meals and beverages promptly and in correct service order. 2.4.Check prepared meals against the order and meal items for correct temperature. |
3. Present room service meals and beverages to guests. | 3.1.Request entry to guest room according to organisational procedures. 3.2.Consult guests about their preferences for placement of meals. 3.3.Explain the meal and place according to organisational procedures and guest preferences. |
4. Present room service accounts. | 4.1.Check guest accounts for accuracy and present according to organisational procedures. 4.2.Obtain signature and charge meals to room account or accept cash payment. 4.3.Promptly present cash payments to the cashier for processing. |
5. Clear room service area. | 5.1.Check and clear floors promptly for used room service trolleys and trays. 5.2.Return trays and trolleys to room service area and dismantle and clean according to organisational procedures. 5.3.Restock station with equipment, food and beverage according to organisational procedures. |