Application

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Workplace Effectiveness

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during 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.

The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.

It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.

The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

This includes individuals working in a range of tourism, travel, hospitality and events contexts.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Marking Guide
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.

The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.

The unit applies to all tourism, travel, hospitality and event sectors.

This unit mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.

This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.

It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

It applies to all tourism, hospitality and event sectors.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

All personnel at all levels use this skill in the workplace during the course of their daily activities.

The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

It applies to individuals, working under supervision or guidance, who are required to follow workplace procedures and instructions, and work in an environmentally sustainable manner within scope of competency, authority and own level of responsibility.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Sustainability

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste.

The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries.

It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.

The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.

The unit applies to bar attendants who operate with some level of independence and under limited supervision.

The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.

This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB014 Provide table service of food and beverage.

This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes, and coffee shops.

Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol.

The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

The unit applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants and clubs.

The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs.

It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Pre-requisite Unit

SITHFAB002 Provide responsible service of alcohol

Competency Field

Food and Beverage

Unit Sector

Hospitality

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge.

The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines.

It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Pre-requisite Unit

SITHFAB002 Provide responsible service of alcohol

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage.

This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.

It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.

The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.

It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items.

The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.

It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action.

The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au