Qualification details

SIT50307 - Diploma of 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Superseded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Is superseded by and equivalent to SIT50313 - Diploma of HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 11/Oct/2013
Is superseded by and equivalent to SIT50312 - Diploma of HospitalityReplaces and is equivalent to SIT50307 Diploma of Hospitality.Intent of the qualification remains unchanged. Total number of units reduced by 11. Core units reduced from 23 to 14 units. Elective units reduced from 16 to 14 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

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
BSBFIA302A - Process payrollProcess payroll N/A
BSBFIA303A - Process accounts payable and receivableProcess accounts payable and receivable N/A
BSBFIA304A - Maintain a general ledgerMaintain a general ledger N/A
BSBFIA401A - Prepare financial reportsPrepare financial reports N/A
BSBFIM502A - Manage payrollManage payroll N/A
BSBFRA401B - Manage compliance with franchisee obligations and legislative requirementsManage compliance with franchisee obligations and legislative requirements N/A
BSBFRA403B - Manage relationship with franchisorManage relationship with franchisor N/A
BSBFRA502B - Manage a franchise operationManage a franchise operation N/A
BSBITA401A - Design databasesDesign databases N/A
BSBITU102A - Develop keyboard skillsDevelop keyboard skills N/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 141000 Accommodation And Hospitality Managers 
ASCO (occupation type) Identifier 332 Hospitality And Accommodation Managers 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 
Qualification/Course Level of Education Identifier 421 Diploma 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 141000 Accommodation And Hospitality Managers 14/Dec/2009 
ASCO (occupation type) Identifier 332 Hospitality And Accommodation Managers 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 14/Dec/2009 
Qualification/Course Level of Education Identifier 421 Diploma 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 as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

The qualification is not suitable for an Australian apprenticeship pathway.

Job roles 

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

  • managing a department in a large hospitality enterprise
  • managing a small hospitality enterprise.

Possible job titles include:

  • restaurant manager
  • kitchen manager
  • front office manager
  • housekeeper
  • chef
  • sous chef
  • gaming manager
  • motel manager
  • unit manager (catering operations).

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 

SIT50307 Diploma of 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 

Negotiating and liaising with a broad range of colleagues and customers on operational and service issues; consulting with others to elicit feedback and ideas; providing briefings to operational staff and other managers; consulting with team members about OHS issues; developing and maintaining workplace documentation such as operational procedures, staff-related documentation or reports.

Teamwork 

Motivating and leading diverse teams; providing support and coaching; planning work operations to take account of team member strengths; taking a lead role in agreeing and establishing work team goals.

Problem solving 

Developing and applying a range of strategies to address both typical and unpredictable workplace problems; responding effectively to a wide range of operational issues requiring immediate resolution; working with colleagues to develop practical solutions; monitoring and evaluating the effectiveness of solutions based on operational experience.

Initiative and enterprise 

Generating options and ideas to address different workplace challenges; developing ideas about ways to improve operations and services; encouraging team members to be innovative; using knowledge of current and emerging tourism industry and marketplace trends to inform work practices.

Planning and organising 

Understanding the roles and responsibilities of leaders and managers in the context of the overall enterprise; communicating goals, strategies and outcomes to team members; monitoring and evaluating plans, procedures and systems, including timelines and resources; actively participating in continuous improvement processes.

Self-management 

Understanding the legal and compliance framework that affects those working in the hospitality industry; maintaining general and technical knowledge to inform work practices.

Learning 

Proactively maintaining and updating knowledge of hospitality industry trends and practices; being aware of hospitality industry professional development opportunities; supporting team members to learn.

Technology 

Assessing, selecting and applying technologies used in the hospitality industry to support workplace operations and planning; understanding the operating capacity of different technologies, including emerging technologies used to support hospitality operations; supporting skill development required by new technologies.

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 Diploma of Hospitality, 39 units must be completed:

  • all 23 core units
  • 16 elective units:
  • a minimum of 13 elective units must be selected from the list below
  • the remaining 3 elective 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 

SITXCCS002A 

Provide quality customer service 

SITXCCS003A 

Manage 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 

SITXFIN004A 

Manage finances within a budget 

SITXFIN005A 

Prepare and monitor budgets 

SITXGLC001A 

Develop and update legal knowledge required for business compliance 

SITXHRM001A 

Coach others in job skills 

SITXHRM003A 

Roster staff 

SITXHRM005A 

Lead and manage people 

SITXHRM007A 

Manage workplace diversity 

SITXINV001A 

Receive and store stock 

SITXINV002A 

Control and order stock 

SITXMGT001A 

Monitor work operations 

SITXMGT002A 

Develop and implement operational plans 

SITXMGT006A 

Establish and conduct business relationships 

SITXOHS001B 

Follow health , safety and security procedures 

SITXOHS002A 

Follow workplace hygiene procedures 

SITXOHS004B 

Implement and monitor workplace health , safety and security practices 

SITXOHS005A 

Establish and maintain an OHS system 

Plus one of the following :

SITHIND003A 

Provide and coordinate hospitality service 

SITHCCC028A 

Prepare , cook and serve food for menus 

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 guest 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 

Asian Cookery 

SITHASC001A 

Use basic Asian methods of cookery 

SITHASC002A 

Produce appetisers and snacks for Asian cuisines 

SITHASC003A 

Prepare stocks and soups for Asian cuisines 

SITHASC004A 

Prepare sauces , dips and accompaniments for Asian cuisines 

SITHASC005A 

Prepare salads for Asian cuisines 

SITHASC006A 

Prepare rice and noodles for Asian cuisines 

SITHASC007A 

Prepare meat , poultry , seafood and vegetables for Asian cuisines 

SITHASC008B 

Prepare desserts for Asian cuisines 

SITHASC009A 

Prepare curry paste and powder for Asian cuisines 

SITHASC010A 

Prepare satay for Asian cuisines 

SITHASC011A 

Prepare vegetarian dishes for Asian cuisines 

SITHASC012A 

Select , prepare and serve specialised Asian cuisines 

SITHASC013B 

Plan menus for Asian cuisines 

SITHASC014A 

Design and operate an Asian kitchen 

SITHASC015A 

Prepare and produce Japanese raw fish  (sashimi )

SITHASC016A 

Prepare and produce Japanese simmered , grilled , deep-fried and steamed dishes 

SITHASC017A 

Prepare and produce Japanese one pot cookery 

SITHASC018A 

Prepare and produce Japanese rice cookery 

SITHASC019A 

Prepare and produce Japanese fruit-based desserts , cakes and sweetmeats 

SITHASC020A 

Prepare and produce Chinese dim sum 

SITHASC021A 

Prepare and produce Chinese roast meat cuts and poultry 

SITHASC022A 

Prepare and produce tandoori food items 

SITHASC023A 

Prepare and produce Indian breads 

SITHASC024A 

Prepare and produce Indian sweetmeats 

SITHASC025A 

Prepare and produce Indian chutney and pickles 

SITHASC026A 

Prepare and produce Indonesian crackers 

Client and Customer Service 

SITXCCS001B 

Provide visitor information 

SITXCCS004A 

Provide club reception services 

SIRXCCS001A 

Apply point-of-sale handling procedures 

Commercial Cookery and Catering 

SITHCCC001B 

Organise and prepare food 

SITHCCC002A 

Present food 

SITHCCC003B 

Receive and store kitchen supplies 

SITHCCC004B 

Clean and maintain kitchen premises 

SITHCCC005A 

Use basic methods of cookery 

SITHCCC006A 

Prepare appetisers and salads 

SITHCCC007A 

Prepare sandwiches 

SITHCCC008A 

Prepare stocks , sauces and soups 

SITHCCC009A 

Prepare vegetables , fruit , eggs and farinaceous dishes 

SITHCCC010A 

Select , prepare and cook poultry 

SITHCCC011A 

Select , prepare and cook seafood 

SITHCCC012A 

Select , prepare and cook meat 

SITHCCC013A 

Prepare hot and cold desserts 

SITHCCC014A 

Prepare pastries , cakes and yeast goods 

SITHCCC015A 

Plan and prepare food for buffets 

SITHCCC016A 

Develop cost-effective menus 

SITHCCC017A 

Organise bulk cooking operations 

SITHCCC018A 

Prepare pâtés and terrines 

SITHCCC019A 

Plan , prepare and display a buffet 

SITHCCC020B 

Prepare portion-controlled meat cuts 

SITHCCC021B 

Handle and serve cheese 

SITHCCC022A 

Prepare chocolate and chocolate confectionery 

SITHCCC023B 

Select , prepare and serve specialised food items 

SITHCCC024B 

Select , prepare and serve specialised cuisines 

SITHCCC025A 

Monitor catering revenue and costs 

SITHCCC026A 

Establish and maintain quality control of food 

SITHCCC027A 

Prepare cook and serve food for food service 

SITHCCC028A 

Prepare , cook and serve food for menus 

SITHCCC029A 

Prepare foods according to dietary and cultural needs 

SITHCCC030A 

Package prepared foodstuffs 

SITHCCC031A 

Operate a fast food outlet 

SITHCCC032A 

Apply cook-chill production processes 

SITHCCC033B 

Apply catering control principles 

SITHCCC034A 

Apply cook-freeze production processes 

SITHCCC035A 

Develop menus to meet special dietary and cultural needs 

SITHCCC036B 

Select catering systems 

SITHCCC037C 

Manage facilities associated with commercial catering contracts 

SITHCCC038B 

Plan catering for an event or function 

SITHCCC039B 

Prepare tenders for catering contracts 

SITHCCC040A 

Design menus to meet market needs 

Communication and Teamwork 

SITXCOM004A 

Communicate on the telephone 

SITXCOM005A 

Make presentations 

SITXCOM006A 

Address protocol requirements 

Computer Operations and ICT Management 

BSBITU309A 

Produce desktop published documents 

BSBITU301A 

Create and use databases 

BSBITU302A 

Create electronic presentations 

BSBITA401A 

Design databases 

BSBITU402A 

Develop and use complex spreadsheets 

BSBITU102A 

Develop keyboard skills 

BSBWOR204A 

Use business technology 

BSBITU201A 

Produce simple word processed documents 

BSBITU306A 

Design and produce business documents 

BSBITU203A 

Communicate electronically 

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 

SITXENV003A 

Develop workplace policy and procedures for sustainability 

Events 

SITXEVT005B 

Organise in-house events or functions 

Finance 

SITXFIN001A 

Process financial transactions 

SITXFIN002A 

Maintain financial records 

SITXFIN006A 

Obtain and manage sponsorship 

SITXFIN007A 

Manage physical assets 

SITXFIN008A 

Manage financial operations 

BSBFIA302A 

Process payroll 

BSBFIA303A 

Process accounts payable and receivable 

BSBFIA304A 

Maintain a general ledger 

BSBFIA401A 

Prepare financial reports 

BSBFIM502A 

Manage payroll 

First Aid 

HLTFA301B 

Apply first aid 

HLTFA302A 

Provide first aid in remote situation 

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 

SITHFAB227A 

Operate and monitor cellar systems 

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 

Food Safety 

SITXFSA001A 

Implement food safety procedures 

SITXFSA002A 

Develop and implement a food safety program 

SITXFSA003A 

Transport and store food in a safe and hygienic manner 

Franchising 

BSBFRA401B 

Manage compliance with franchisee obligations and legislative requirements 

BSBFRA403B 

Manage relationship with franchisor 

BSBFRA502B 

Manage a franchise operation 

Gaming 

SITHGAM001A 

Attend gaming machines 

SITHGAM002A 

Operate a TAB outlet 

SITHGAM003A 

Conduct a Keno game 

SITHGAM004B 

Analyse and report on gaming machine data 

SITHGAM005A 

Develop and manage gaming activities 

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 

Human Resource Management 

SITXHRM002A 

Recruit , select and induct staff 

SITXHRM004A 

Manage volunteers 

SITXHRM006A 

Monitor staff performance 

SITXHRM008A 

Manage workplace relations 

SITXHRM009A 

Provide mentoring support to business colleagues 

Inventory 

SITXINV003A 

Manage and purchase stock 

Languages other than English 

SITXLAN1 __

Conduct basic workplace oral communication in a language other than English 

SITXLAN2 __

Conduct routine workplace oral communication in a language other than English 

SITXLAN3 __

Conduct workplace oral communication in a language other than English 

SITXLAN4 __

Conduct complex workplace oral communication in a language other than English 

SITXLAN5 __

Read and write workplace information in a language other than English 

SITXLAN6 __

Read and write workplace documents in a language other than English 

Management and Leadership 

SITXMGT003A 

Manage projects 

SITXMGT004A 

Develop and implement a business plan 

SITXMGT005A 

Manage business risk 

BSBMKG401B 

Profile the market 

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 

SITXMPR005A 

Develop and manage marketing strategies 

SITXMPR006A 

Participate in cooperative online marketing initiatives for the tourism industry 

Merchandising 

SIRXMER001A 

Merchandise products 

Occupational Health and Safety 

SITXOHS003B 

Identify hazards , and assess and control safety risks 

Patisserie 

SITHPAT001A 

Prepare and produce pastries 

SITHPAT002A 

Prepare and produce cakes 

SITHPAT003A 

Prepare and produce yeast goods 

SITHPAT004A 

Prepare bakery products for patisseries 

SITHPAT005A 

Prepare and present gateaux , torten and cakes 

SITHPAT006A 

Present desserts 

SITHPAT007A 

Prepare and display petits fours 

SITHPAT008A 

Prepare and model marzipan 

SITHPAT009A 

Prepare desserts to meet special dietary requirements 

SITHPAT010A 

Prepare and display sugar work 

SITHPAT011A 

Plan , prepare and display sweet buffet showpieces 

SITHPAT012A 

Plan patisserie operations 

Quality and Innovation 

SITXQUA001A 

Contribute to workplace improvements 

SITXQUA002A 

Originate and develop a concept 

SIRXQUA001A 

Develop innovative ideas at work 

SIRXQUA002A 

Lead a team to foster innovation 

SIRXQUA003A 

Create an innovative work environment 

SIRXQUA004A 

Set up systems that support innovation 

Risk Management and Security 

CPPSEC2012A 

Monitor and control individual and crowd behaviour 

CPPSEC3017A 

Plan and conduct evacuation of premises 

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 

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

Restaurant manager in a fine dining restaurant 

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

SITHFAB013A Provide specialist advice on food

SITHFAB018A Provide silver service

SITHFAB324A Provide specialised advice on food and beverage matching

SITHFAB325A Provide specialised advice on Australian wines

SITHFAB326A Provide specialised advice on imported wines

SITXEVT005B Organise in-house events or functions

SITXHRM002A Recruit, select and induct staff

SITXHRM006A Monitor staff performance

SITXINV003A Manage and purchase stock

Kitchen manager or chef 

BSBWOR204A Use business technology

BSBITU201A Produce simple word processed documents

HLTFA301B Apply first aid

SITHCCC015A Plan and prepare food for buffets

SITHCCC016A Develop cost-effective menus

SITHCCC025A Monitor catering revenue and costs

SITHCCC026A Establish and maintain quality control of food

SITHCCC027A Prepare, cook and serve food for food service

SITHCCC028A Prepare, cook and serve food for menus

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHCCC036B Select catering systems

SITXENV002A Implement and monitor environmentally sustainable work practices

SITXFSA002A Develop and implement a food safety program

SITXHRM002A Recruit, select and induct staff

SITXHRM006A Monitor staff performance

SITXINV003A Manage and purchase stock

Gaming manager in a club , hotel or casino 

BSBWOR204A Use business technology

BSBITU306A Design and produce business documents

SITHFAB001C Clean and tidy bar areas

SITHFAB002C Operate a bar

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

SITHGAM005A Develop and manage gaming activities

SITHGAM006A Provide responsible gambling services

SITXHRM002A Recruit, select and induct staff

SITXHRM006A Monitor staff performance

SITXHRM008A Manage workplace relations

SITXINV003A Manage and purchase stock

SITXMPR005A Develop and manage marketing strategies

Manager of a cafe or small restaurant 

BSBWOR204A Use business technology

BSBITU201A Produce simple word processed documents

SITHCCC040A Design menus to meet market needs

SITHCCC038B Plan catering for an event or function

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

SITHFAB016A Plan and monitor espresso coffee service

SITXHRM002A Recruit, select and induct staff

SITXHRM006A Monitor staff performance

SITXINV003A Manage and purchase stock

Motel manager 

BSBWOR204A Use business technology

SITHACS001B Provide accommodation reception services

SITHACS005B Prepare rooms for guests

SITHACS006B Clean premises and equipment

SITHFAB004A Provide food and beverage service

SITTTSL007B Receive and process reservations

SITTTSL010B Control reservations or operations using a computerised system

SITXADM001A Perform office procedures

SITXADM003A Write business documents

SITXCCS001B Provide visitor information

SITXFIN001A Process financial transactions

SITXFIN002A Maintain financial records

SITXHRM002A Recruit, select and induct staff

SITXHRM008A Manage workplace relations

SITXMGT004A Develop and implement a business plan

SITXMPR004A Coordinate marketing activities

Catering or unit manager 

BSBWOR204A Use business technology

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHCCC033B Apply catering control principles

SITHCCC035A Develop menus to meet special dietary and cultural needs

SITHCCC036B Select catering systems

SITHCCC037C Manage facilities associated with commercial catering contracts

SITHCCC038B Plan catering for an event or function

SITHCCC039B Prepare tenders for catering contracts

SITHCCC040A Design menus to meet market needs

SITXADM003A Write business documents

SITXENV002A Implement and monitor environmentally sustainable work practices

SITXFIN002A Maintain financial records

SITXHRM002A Recruit, select and induct staff

SITXHRM003A Roster staff

SITXHRM006A Monitor staff performance

SITXHRM008A Manage workplace relations

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