Qualification details

SIT40313 - Certificate IV in Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 11/Oct/2013

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT40307 - 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SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 17/Jan/2013
Supersedes and is equivalent to SIT40312 - Certificate IV in HospitalityIntent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 10 to 9 units. Elective units increased from 11 to 12 units. 10/Oct/2013
Is superseded by and equivalent to SIT40416 - Certificate IV in Hospitality• Equivalent 02/Mar/2016

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
BSBCMM401A - Make a presentationMake a presentation Elective
BSBCRT301A - Develop and extend critical and creative thinking skillsDevelop and extend critical and creative thinking skills Elective
BSBDIV501A - Manage diversity in the workplaceManage diversity in the workplace Core
BSBEBU401A - Review and maintain a websiteReview and maintain a website Elective
BSBFIA301A - Maintain financial recordsMaintain financial records Elective
BSBFIA302A - Process payrollProcess payroll Elective
BSBFIA401A - Prepare financial reportsPrepare financial reports Elective
BSBHRM403B - Support performance-management processesSupport performance-management processes Elective
BSBINN201A - Contribute to workplace innovationContribute to workplace innovation Elective
BSBINN301A - Promote innovation in a team environmentPromote innovation in a team environment Elective
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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 05/Mar/2014 
ASCO (occupation type) Identifier 6321-11 Hotel Service Supervisor 05/Mar/2014 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 05/Mar/2014 
Qualification/Course Level of Education Identifier 511 Certificate IV 11/Oct/2013 
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Modification History

The version details of this endorsed qualification are in the table below. The latest information is at the top.

Version 

Comments 

1.0

Replaces and is equivalent to SIT40312 Certificate IV in Hospitality.

Intent of the qualification remains unchanged.

SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group.

SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group.

Core units reduced from 10 to 9 units. Elective units increased from 11 to 12 units.

Description

This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.

This qualification is suitable for an Australian Apprenticeship pathway.

Job roles 

This qualification provides a pathway to work as a team leader or supervisor in hospitality organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

Possible job titles include:

  • bar supervisor or team leader
  • concierge
  • duty manager
  • food and beverage supervisor or team leader
  • forecast analyst (accommodation services)
  • front office supervisor or team leader
  • housekeeping supervisor or team leader
  • gaming supervisor or team leader
  • reservation analyst
  • shift manager.

Pathways Information

Pathways into the qualification 

Individuals may enter SIT40313 Certificate IV in Hospitality with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

Pathways from the qualification 

After achieving SIT40313 Certificate IV in Hospitality, individuals could progress to SIT50313 Diploma of Hospitality, or to Diploma qualifications in any service industry field.

Licensing/Regulatory Information

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

Entry Requirements

There are no entry requirements for this qualification.

Employability Skills Summary

Employability Skill 

Industry/enterprise requirements for this qualification include: 

Communication

Providing briefings to operational staff; seeking feedback from colleagues and customers on operational and service issues; anticipating and determining customer preferences and expectations to provide professional and personalised customer service experiences, managing team member and customer conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member and customer problems and complaints.

Initiative and enterprise

Proactively consulting with colleagues about ways to improve operational and service efficiency; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of hospitality products and services; suggesting ideas for new or improved products and increased profitability.

Learning

Knowing sources of new information on the hospitality industry; being aware of opportunities to learn and participating in hospitality industry professional development activities; supporting team members to learn.

Planning and organising

Monitoring operational efficiency and service levels through close contact with day to day work operations; assessing current team member workloads and scheduling work to maximise operational efficiency and customer service quality; assessing operational and service workflow and assisting team members to prioritise workload to deliver a positive service outcome for hospitality customers.

Problem-solving

Identifying and assessing operational and service issues, discussing and suggesting solutions with managers; initiating short term action to resolve immediate operational or service problems; taking responsibility for resolving escalated customer complaints or requesting assistance from managers to resolve issues; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational and service problems.

Self-management

Understanding legal compliance issues and providing advice to team members; organising and self-directing own work priorities to deliver hospitality sales and service; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, customer service, workplace health and safety; leading and managing a team of individuals, monitoring workplace operations and service delivery; proactively seeking feedback and advice on improving team leader skills.

Teamwork

Motivating and leading teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with team members.

Technology

Understanding the operating capability of, selecting and using equipment, computer systems, software and information systems that assist in hospitality sales and service activities.

Packaging Rules

21 units must be completed:

  • 9 core units
  • 12 elective units, consisting of:
  • 1 unit from Group A
  • 7 units from Group B
  • 4 units from Group B, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

BSBDIV501A Manage diversity in the workplace

SITHIND301 Work effectively in hospitality service

SITXCCS401 Enhance the customer service experience

SITXCOM401 Manage conflict

SITXFIN402 Manage finances within a budget

SITXHRM301 Coach others in job skills

SITXHRM402 Lead and manage people

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

Elective units 

Group A 

SITHIND101 Use hygienic practices for hospitality service

SITXFSA101 Use hygienic practices for food safety

Group B 

Accommodation Services 

CPPCLO2001A Maintain hard floor surfaces

CPPCLO2004A Maintain carpeted floors

CPPCLO2009A Clean glass surfaces

CPPCLO2010A Clean ceiling surfaces and fittings

CPPCLO2017A Clean wet areas

CPPCLO2019A Sort and remove waste and recyclable materials

CPPCLO2035A Maintain cleaning storage areas

CPPCLO3013A Clean window coverings

CPPCLO3016A Wash furniture and fittings

SITHACS101 Clean premises and equipment

SITHACS201 Provide housekeeping services to guests

SITHACS202 Prepare rooms for guests

SITHACS203 Launder linen and guests clothes

SITHACS204 Provide porter services

SITHACS301 Provide valet service

SITHACS302 Conduct night audit

SITHACS303 Provide accommodation reception services

Administration 

BSBRES401A Analyse and present research information

BSBWRT401A Write complex documents

Client and Customer Service 

SITXCCS201 Provide visitor information

SITXCCS301 Provide lost and found services

SITXCCS302 Provide club reception services

Communication and Teamwork 

BSBCMM401A Make a presentation

SITXCOM301 Address protocol requirements

Computer Operations and ICT Management

BSBITA401A Design databases

BSBITU201A Produce simple word processed documents

BSBITU202A Create and use spreadsheets

BSBITU301A Create and use databases

BSBITU302B Create electronic presentations

BSBITU306A Design and produce business documents

BSBITU309A Produce desktop published documents

BSBITU402A Develop and use complex spreadsheets

SITXICT401 Build and launch a small business website

Crisis Management 

SITXCRI401 Respond to a customer in crisis

E-Business 

BSBEBU401A Review and maintain a website

BSBMKG412A Conduct e-marketing communications

Environmental Sustainability 

BSBSUS301A Implement and monitor environmentally sustainable work practices

Events 

SITXEVT301 Access information on event operations

SITXEVT302 Process and monitor event registrations

SITXEVT303 Coordinate on-site event registrations

SITXEVT304 Provide event staging support

SITXEVT401 Plan in-house events or functions

Finance 

BSBFIA301A Maintain financial records

BSBFIA302A Process payroll

BSBFIA401A Prepare financial reports

SITXFIN401 Interpret financial information

First Aid 

HLTAID003 Provide first aid

Food and Beverage 

SITHFAB101 Clean and tidy bar areas

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar*^

SITHFAB203 Prepare and serve non-alcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB205 Provide room service *

SITHFAB301 Operate and monitor cellar systems

SITHFAB302 Conduct a product tasting for alcoholic beverages ^

SITHFAB303 Prepare and serve cocktails *^

SITHFAB304 Provide advice on beers, spirits and liqueurs ^

SITHFAB305 Provide advice on Australian wines ^

SITHFAB306 Provide advice on imported wines ^

SITHFAB307 Provide table service of food and beverage *^

SITHFAB308 Provide silver service *

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching ^

SITHFAB311 Provide gueridon service *

SITHFAB401 Plan and monitor espresso coffee service

*Prerequisite for each unit is SITXFSA101 Use hygienic practices for food safety

^Prerequisite for each unit is SITHFAB201 Provide responsible service of alcohol

Food Safety 

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXFSA202 Transport and store food

Gaming 

SITHGAM201 Provide responsible gambling services

SITHGAM202 Attend gaming machines ›

SITHGAM203 Operate a TAB outlet ›

SITHGAM204 Conduct Keno games ›

SITHGAM301 Analyse and report on gaming machine data›

SITHGAM302 Operate table games ›

SITHGAM303 Deal Baccarat games ›

SITHGAM304 Conduct Big Wheel games ›

SITHGAM305 Deal Blackjack games ›

SITHGAM306 Deal Poker games ›

SITHGAM307 Deal Pontoon games ›

SITHGAM308 Conduct Rapid Roulette games ›

SITHGAM309 Conduct Roulette games ›

SITHGAM310 Conduct Sic Bo games ›

›Prerequisite is SITHGAM201 Provide responsible gambling services

Human Resource Management 

SITXHRM401 Roster staff

TAEDEL404A Mentor in the workplace

Inventory 

SITXINV301 Purchase goods

SITXINV401 Control stock

Kitchen Operations 

SITHKOP404 Plan catering for events or functions

Languages other than English 

SITXLAN31__ Conduct oral communication in a language other than English

SITXLAN32__ Conduct complex oral communication in a language other than English

SITXLAN33__ Read and write information in a language other than English

SITXLAN34__ Read and write documents in a language other than English

Management and Leadership 

BSBHRM403B Support performance management process

BSBMGT405A Provide personal leadership

Marketing and Public Relations 

BSBMKG401B Profile the market

SITXMPR401 Coordinate production of brochures and marketing materials

SITXMPR402 Create a promotional display or stand

SITXMPR403 Plan and implement sales activities

SITXMPR404 Coordinate marketing activities

SITXMPR405 Participate in cooperative online marketing initiatives

Merchandising 

SIRXMER201 Merchandise products

Quality and Innovation 

BSBCRT301A Develop and extend critical and creative thinking skills

BSBINN201A Contribute to workplace innovation

BSBINN301A Promote innovation in a team environment

Risk Management and Security 

CPPSEC2012A Monitor and control individual and crowd behaviour

CPPSEC3018A Provide for the safety of persons at risk

SIRXRSK201 Minimise loss

Sales 

SIRXSLS201 Sell products and services

SIRXSLS002A Advise on products and services

Small Business Management 

BSBSMB401A Establish legal and risk management requirements of small business

BSBSMB403A Market the small business

BSBSMB404A Undertake small business planning

Tourism Sales and Operations 

SITTTSL202 Access and interpret product information

SITTTSL303 Sell tourism products and services

SITTTSL304 Prepare quotations

SITTTSL305 Process reservations

SITTTSL306 Book supplier services

SITTTSL307 Process travel related documentation

SITTTSL308 Use a computerised reservations or operations system

SITTTSL401 Maintain a product inventory

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry 

SITHIND101 Use hygienic practices for hospitality service

SITHIND201 Source and use information on the hospitality industry

SITTIND201 Source and use information on the tourism and travel industry

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

Concierge 

BSBITU201A Process simple word processed documents

SITHACS204 Provide porter services

SITHACS301 Provide valet service

SITHIND101 Use hygienic practices for hospitality service

SITTIND201 Source and use information on the tourism and travel industry

SITTTSL202 Access and interpret product information

SITTTSL306 Book supplier services

SITTTSL307 Process travel related documentation

SITXCCS201 Provide visitor information

SITXCCS301 Provide lost and found services

SITXCRI401 Respond to a customer in crisis

SITXLAN31__ Conduct oral communication in a language other than English

Food and beverage supervisor 

SITHFAB201 Provide responsible service of alcohol

SITHFAB304 Provide advice on beers, spirits and liqueurs

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITHFAB307 Provide table service of food and beverage

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching

SITXCOM301 Address protocol requirements

SITXFSA101 Use hygienic practices for food safety

SITXHRM401 Roster staff

SITXINV301 Purchase goods

SITXWHS301 Identify hazards, assess and control safety risks

Front office supervisor 

BSBFIA301A Maintain financial records

BSBITU306A Design and produce business documents

SITHACS303 Provide accommodation reception services

SITHIND101 Use hygienic practices for hospitality service

SITTTSL305 Process reservations

SITTTSL308 Use a computerised reservations or operations system

SITXCCS201 Provide visitor information

SITXCOM301 Address protocol requirements

SITXCRI401 Respond to a customer in crisis

SITXFIN201 Process financial transactions

SITXHRM401 Roster staff

SITXLAN31__ Conduct oral communication in a language other than English

Gaming supervisor in a club, hotel or casino 

BSBITU306A Design and produce business documents

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar

SITHGAM201 Provide responsible gambling services

SITHGAM202 Attend gaming machines

SITHGAM203 Operate a TAB outlet

SITHGAM204 Conduct Keno games

SITHGAM301 Analyse and report on gaming machine data

SITXFSA101 Use hygienic practices for food safety

SITXHRM401 Roster staff

SITXINV301 Purchase goods

SITXWHS301 Identify hazards, assess and control safety risks

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