Qualification details

SIT40307 - Certificate IV in Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SIT40312 - Certificate IV in HospitalityReplaces and is equivalent to SIT40307 Certificate IV in Hospitality. Intent of the qualification remains unchanged. Total number of units reduced by 5. Core units reduced from 14 to 10 units. Elective units reduced from 12 to 11 units. Less complex cross-sector units (AQF indicator 1 to 3) removed from core because those skills are subsumed by other core units. 18/Jan/2013
Is superseded by and equivalent to SIT40313 - Certificate IV in HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 11/Oct/2013

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the 'Code' columnTitleSort Table listing Units of Competency by the 'Title' columnEssential
BSBCMN107A - Operate a personal computerOperate a personal computer N/A
BSBFIA302A - Process payrollProcess payroll N/A
BSBFIA303A - Process accounts payable and receivableProcess accounts payable and receivable N/A
BSBFIA401A - Prepare financial reportsPrepare financial reports N/A
BSBITA401A - Design databasesDesign databases N/A
BSBITU102A - Develop keyboard skillsDevelop keyboard skills N/A
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents N/A
BSBITU203A - Communicate electronicallyCommunicate electronically N/A
BSBITU301A - Create and use databasesCreate and use databases N/A
BSBITU302A - Create electronic presentationsCreate electronic presentations N/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 431400 Hotel Service Managers 
ASCO (occupation type) Identifier 6321-11 Hotel Service Supervisor 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 431400 Hotel Service Managers 14/Dec/2009 
ASCO (occupation type) Identifier 6321-11 Hotel Service Supervisor 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 511 Certificate IV 14/Dec/2009 
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Modification History

Not applicable.

Description

This qualification provides the skills and knowledge for an individual to be competent in skilled operations and team leading or supervision. Work would be undertaken in various hospitality settings such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles 

Individuals with this qualification are able to perform roles such as:

  • supervising the operation of a bar or restaurant
  • supervising activities of a front desk or reception
  • supervising concierge services
  • providing butler services
  • supervising gaming operations.

Possible job titles include:

  • food and beverage supervisor
  • front office supervisor
  • concierge
  • butler
  • gaming supervisor.

Prerequisite requirements 

There are no prerequisites for entry to this qualification.

Pathways Information

Not applicable.

Licensing/Regulatory Information

Not applicable.

Entry Requirements

Not applicable.

Employability Skills Summary

EMPLOYABILITY SKILLS SUMMARY 

SIT40307 Certificate IV in Hospitality 

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill 

Industry /enterprise requirements for this qualification include :

Communication 

Communicating with colleagues and customers to determine their specific needs; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to customer problems and complaints; interpreting and providing clear and accurate information to customers to ensure a positive hospitality experience.

Teamwork 

Leading team members, providing instructions and building group cohesion; working with enterprise managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving 

Anticipating problems that may arise with operational activities; mitigating problems by making acceptable adjustments that adhere to the predetermined requirements and customer requests; identifying and clarifying the extent of problems that may arise; taking responsibility for or requesting assistance from enterprise managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to operational problems.

Initiative and enterprise 

Showing independence and initiative required to take a lead role in delivering the hospitality experience; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient delivery; identifying and discussing a range of hospitality product and service concepts to improve existing product and service options for the enterprise and its customers.

Planning and organising 

Collecting, analysing and organising customer, product and supplier information to allow for efficient delivery of the hospitality experience; collecting, analysing and selecting appropriate generalist and specialist information to meet the needs of the specific customer group, pacing the delivery of information and service to meet operational and service requirements; participating in continuous improvement by reporting success or deficiencies of the hospitality experience being delivered.

Self-management 

Understanding and complying with the legal responsibilities that apply to own role in hospitality sales and service; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and delivering hospitality sales and service; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.

Learning 

Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialist hospitality knowledge required; sharing information with colleagues.

Technology 

Understanding the operating capability of, selecting and using the appropriate technology to prepare for and deliver quality customer service.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Packaging Rules

QUALIFICATION RULES 

To achieve a Certificate IV in Hospitality, 26 units must be completed:

  • all 14 core units
  • 12 elective units:
  • a minimum of 8 elective units must be selected from the electives listed below
  • the remaining 4 units may be selected from this or another endorsed Training Package or accredited course
  • a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS 

SITHIND003A

Provide and coordinate hospitality service

SITXCCS002A

Provide quality customer service

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXCOM003A

Deal with conflict situations

SITXFIN003A

Interpret financial information

SITXHRM001A

Coach others in job skills

SITXHRM005A

Lead and manage people

SITXINV001A

Receive and store stock

SITXINV002A

Control and order stock

SITXMGT001A

Monitor work operations

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

SITXOHS004B

Implement and monitor workplace health, safety and security practices

ELECTIVE UNITS 

Accommodation Services 

SITHACS001B

Provide accommodation reception services

SITHACS002B

Conduct night audit

SITHACS003A

Provide porter services

SITHACS004B

Provide housekeeping services to guests

SITHACS005B

Prepare rooms for guests

SITHACS006B

Clean premises and equipment

SITHACS007B

Launder linen and guests clothes

SITHACS008B

Provide valet service

Administration 

SITXADM001A

Perform office procedures

SITXADM002A

Source and present information

SITXADM003A

Write business documents

SITXADM004A

Plan and manage meetings

BSBRES401A

Analyse and present research information

Client and Customer Service 

SIRXCCS001A

Apply point-of-sale handling procedures

SITXCCS001B

Provide visitor information

SITXCCS004A

Provide club reception services

Commercial Cookery and Catering 

SITHCCC001B

Organise and prepare food

SITHCCC002A

Present food

SITHCCC003B

Receive and store kitchen supplies

SITHCCC004B

Clean and maintain kitchen premises

SITHCCC006A

Prepare appetisers and salads

SITHCCC007A

Prepare sandwiches

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

SITHCCC038B

Plan catering for an event or function

Communication and Teamwork 

SITXCOM004A

Communicate on the telephone

SITXCOM005A

Make presentations

SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management 

BSBITU102A

Develop keyboard skills

BSBITU201A

Produce simple word processed documents

BSBITU203A

Communicate electronically

BSBITU301A

Create and use databases

BSBITU302A

Create electronic presentations

BSBITU306A

Design and produce business documents

BSBITU309A

Produce desktop published documents

BSBITA401A

Design databases

BSBITU402A

Develop and use complex spreadsheets

BSBWOR204A

Use business technology

CUFIMA01A

Produce and manipulate digital images

ICAS1193B

Connect a workstation to the internet

ICAS2017B

Maintain system integrity

Environmental Sustainability 

SITXENV001A

Participate in environmentally sustainable work practices

SITXENV002A

Implement and monitor environmentally sustainable work practices

Events 

SITXEVT005B

Organise in-house events or functions

Finance 

SITXFIN001A

Process financial transactions

SITXFIN002A

Maintain financial records

SITXFIN004A

Manage finances within a budget

SITXFIN005A

Prepare and monitor budgets

BSBFIA302A

Process payroll

BSBFIA303A

Process accounts payable and receivable

BSBFIA401A

Prepare financial reports

First Aid 

HLTFA301B

Apply first aid

Food and Beverage 

SITHFAB001C

Clean and tidy bar areas

SITHFAB002C

Operate a bar

SITHFAB003A

Serve food and beverage to customers

SITHFAB004A

Provide food and beverage service

SITHFAB005A

Provide table service of alcoholic beverages

SITHFAB007A

Complete retail liquor sales

SITHFAB008A

Provide room service

SITHFAB009A

Provide responsible service of alcohol

SITHFAB010C

Prepare and serve non-alcoholic beverages

SITHFAB011A

Develop and update food and beverage knowledge

SITHFAB012B

Prepare and serve espresso coffee

SITHFAB013A

Provide specialist advice on food

SITHFAB015A

Prepare and serve cocktails

SITHFAB016A

Plan and monitor espresso coffee service

SITHFAB017A

Provide gueridon service

SITHFAB018A

Provide silver service

SITHFAB222A

Conduct a product tasting for alcoholic beverages

SITHFAB428A

Manage the sale or service of wine

SITHFAB323A

Provide advice on beers, spirits and liqueurs

SITHFAB324A

Provide specialised advice on food and beverage matching

SITHFAB325A

Provide specialised advice on Australian wines

SITHFAB326A

Provide specialised advice on imported wines

SITHFAB227A

Operate and monitor cellar systems

Food Safety 

SITXFSA001A

Implement food safety procedures

SITXFSA003A

Transport and store food in a safe and hygienic manner

Gaming 

SITHGAM001A

Attend gaming machines

SITHGAM002A

Operate a TAB outlet

SITHGAM003A

Conduct a Keno game

SITHGAM004B

Analyse and report on gaming machine data

SITHGAM006A

Provide responsible gambling services

SITHGAM007A

Operate table games

SITHGAM008A

Deal a Baccarat game

SITHGAM009A

Conduct a Big Wheel game

SITHGAM010A

Deal a Blackjack game

SITHGAM011A

Deal a Poker game

SITHGAM012A

Deal a Pontoon game

SITHGAM013A

Conduct a Rapid Roulette game

SITHGAM014A

Conduct a Roulette game

SITHGAM015A

Conduct a Sic Bo game

SITHGAM016A

Spruik at a games location

Governance and Legal Compliance 

SITXGLC001A

Develop and update legal knowledge required for business compliance

Human Resource Management 

SITXHRM002A

Recruit, select and induct staff

SITXHRM003A

Roster staff

SITXHRM004A

Manage volunteers

SITXHRM006A

Monitor staff performance

SITXHRM009A

Provide mentoring support to business colleagues

Languages other than English 

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

SITXLAN3__A

Conduct workplace oral communication in a language other than English

SITXLAN4__A

Conduct complex workplace oral communication in a language other than English

SITXLAN5__A

Read and write workplace information in a language other than English

SITXLAN6__A

Read and write workplace documents in a language other than English

Management and Leadership 

SITXMGT002A

Develop and implement operational plans

SITXMGT004A

Develop and implement a business plan

SITXMGT006A

Establish and conduct business relationships

Marketing and Public Relations 

SITXMPR001A

Coordinate production of brochures and marketing materials

SITXMPR002A

Create a promotional display or stand

SITXMPR003A

Plan and implement sales activities

SITXMPR004A

Coordinate marketing activities

SITXMPR006A

Participate in cooperative online marketing initiatives for the tourism industry

BSBMKG401B

Profile the market

Merchandising 

SIRXMER001A

Merchandise products

Occupational Health and Safety 

SITXOHS003B

Identify hazards, and assess and control safety risks

Quality and Innovation 

SITXQUA001A

Contribute to workplace improvements

SITXQUA002A

Originate and develop a concept

SIRXQUA001A

Develop innovative ideas at work

Risk Management and Security 

CPPSEC2012A

Monitor and control individual and crowd behaviour

CPPSEC3018A

Provide for the safety of persons at risk

SIRXRSK001A

Minimise theft

SITXCCS305A

Provide lost and found facility

Sales 

SIRXSLS001A

Sell products and services

SIRXSLS002A

Advise on products and services

Tourism Sales and Operations 

SITTTSL001A

Operate an online information system

SITTTSL002A

Access and interpret product information

SITTTSL005A

Sell tourism products and services

SITTTSL006B

Prepare quotations

SITTTSL007B

Receive and process reservations

SITTTSL008B

Book and coordinate supplier services

SITTTSL009B

Process travel-related documentation

SITTTSL010B

Control reservations or operations using a computerised system

SITTTSL011A

Maintain a product inventory

Working in Industry  - Hospitality 

SITHIND001B

Develop and update hospitality industry knowledge

Working in Industry  - Tourism 

SITTIND001B

Develop and update tourism industry knowledge

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Food and beverage supervisor 

BSBCMN107A Operate a personal computer

BSBITU201A Produce simple word processed documents

SITHFAB001C Clean and tidy bar areas

SITHFAB002C Operate a bar

SITHFAB004A Provide food and beverage service

SITHFAB005A Provide table service of alcoholic beverages

SITHFAB009A Provide responsible service of alcohol

SITHFAB010C Prepare and serve non-alcoholic beverages

SITHFAB011A Develop and update food and beverage knowledge

SITHFAB012B Prepare and serve espresso coffee

SITXFIN004A Manage finances within a budget

SITXHRM003A Roster staff

Concierge or butler 

BSBCMN107A Operate a personal computer

SITHACS003A Provide porter services

SITHACS008B Provide valet service

SITTIND001B Develop and update tourism industry knowledge

SITTTSL002A Access and interpret product information

SITTTSL008B Book and coordinate supplier services

SITTTSL009B Process travel-related documentation

SITXADM001A Perform office procedures

SITXCCS001B Provide visitor information

SITXFIN001A Process financial transactions

SITXFIN004A Manage finances within a budget

SITXLAN1__A Conduct basic workplace oral communication in a language other than English

Gaming supervisor in a club , hotel or casino 

BSBCMN107A Operate a personal computer

SITHFAB004A Provide food and beverage service

SITHFAB009A Provide responsible service of alcohol

SITHGAM001A Attend gaming machines

SITHGAM002A Operate a TAB outlet

SITHGAM003A Conduct a Keno game

SITHGAM004B Analyse and report on gaming machine data

SITHGAM006A Provide responsible gambling services

SITXADM001A Perform office procedures

SITXFIN004A Manage finances within a budget

SITXGLC001A Develop and update legal knowledge required for business compliance

SITXHRM003A Roster staff

Front office supervisor 

BSBCMN107A Operate a personal computer

BSBITU306A Design and produce business documents

SITHACS001B Provide accommodation reception services

SITTTSL007B Receive and process reservations

SITTTSL010B Control reservations or operations using a computerised system

SITXADM001A Perform office procedures

SITXCCS001B Provide visitor information

SITXFIN001A Process financial transactions

SITXFIN002A Maintain financial records

SITXFIN004A Manage finances within a budget

SITXHRM003A Roster staff

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