Source and use information on the hospitality industry

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 SITHIND201, 'Source and use information on the hospitality industry'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Source and use information on the hospitality industry' 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 describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Source and use relevant industry information.

1.1 Identify sources of information on the structure and operation of the hospitality industry.

1.2 Access specific information of relevance to the hospitality industry to assist operational duties.

1.3 Obtain information on features of current and in trend hospitality products and services relevant to job role.

1.4 Use knowledge of the hospitality industry and its products and services to enhance the quality of work performance.

2. Source and use compliance information in daily activities.

2.1 Obtain information on laws specifically relevant to the hospitality industry and work compliantly.

2.2 Seek information on industry quality assurance schemes.

2.3 Access information on career planning and equal employment opportunity law.

2.4 Conduct day to day hospitality activities according to ethical industry practices.

3. Source and use information on hospitality technology.

3.1 Source and access information on current and emerging technologies that impact on operational duties.

3.2 Use information on technology to suggest new and improved workplace practices.

3.3 Use current and emerging technology in day to day work activities.

4. Update personal and organisational knowledge of the hospitality industry.

4.1 Identify and use a range of opportunities to update knowledge of the hospitality industry.

4.2 Monitor current issues and trends for the industry.

4.3 Share updated information with colleagues.


Qualifications and Skillsets

SITHIND201 appears in the following qualifications:

  • SIT30712 - Certificate III in Hospitality
  • SIT31012 - Certificate III in Catering Operations
  • SIT60312 - Advanced Diploma of Hospitality
  • SIT20212 - Certificate II in Hospitality
  • SIT40312 - Certificate IV in Hospitality
  • SIT50312 - Diploma of Hospitality
  • SIT40412 - Certificate IV in Commercial Cookery
  • SIT20312 - Certificate II in Kitchen Operations
  • SIT40512 - Certificate IV in Asian Cookery
  • SIT20412 - Certificate II in Asian Cookery
  • SIT30812 - Certificate III in Commercial Cookery
  • SIT30912 - Certificate III in Asian Cookery
  • SIT31112 - Certificate III in Patisserie
  • SIT40612 - Certificate IV in Catering Operations
  • SIT40712 - Certificate IV in Patisserie
  • SIT40613 - Certificate IV in Catering Operations
  • SIT60313 - Advanced Diploma of Hospitality
  • SIT40713 - Certificate IV in Patisserie
  • SIT20213 - Certificate II in Hospitality
  • SIT40413 - Certificate IV in Commercial Cookery
  • SIT30713 - Certificate III in Hospitality
  • SIT40313 - Certificate IV in Hospitality
  • SIT40513 - Certificate IV in Asian Cookery
  • SIT30813 - Certificate III in Commercial Cookery
  • SIT50313 - Diploma of Hospitality
  • SIT31113 - Certificate III in Patisserie
  • SIT31013 - Certificate III in Catering Operations
  • SIT30913 - Certificate III in Asian Cookery