Unit of competency details
SITHIND006 - Source and use information on the hospitality industry (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
10/Jun/2022 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Accredited courses that have this unit in the completion mapping
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 120505 | Work Practices Programmes | 10/Jun/2022 | |
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Unit of competency
Modification History
Not applicable.
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.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Competency Field
Working in Industry
Unit Sector
Hospitality
Elements and Performance Criteria
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ELEMENTS
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PERFORMANCE CRITERIA
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Elements describe the essential outcomes
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Source and use industry information.
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1.1. Identify sources of information on the structure and operation of the hospitality industry.
1.2. Access information of relevance to the hospitality industry to assist operational duties.
1.3. Obtain information on features of current and emerging hospitality products and services relevant to job role.
1.4. Apply information about the hospitality industry and its products and services to enhance the quality of work performance.
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2. Source and use compliance information.
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2.1. Obtain information on laws specifically relevant to the hospitality industry and work compliantly.
2.2. Seek information on industry quality assurance schemes and apply to benefit own organisation.
2.3. Access and apply information on career planning and equal employment opportunity (EEO) law.
2.4. Obtain information on ethical industry practices and conduct day to day hospitality activities according to those practices.
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3. Source and use information on hospitality technology.
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3.1. Source and access information on current and emerging technologies that impact on operational duties.
3.2. Use information on technology to suggest new and improved workplace practices.
3.3. Use current and emerging technology in day to day work activities.
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4. Update personal and organisational knowledge of the hospitality industry.
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4.1. Identify current issues and trends for the industry.
4.2. Identify and use a range of opportunities to update current and emerging knowledge of the hospitality industry.
4.3. Share updated information with colleagues.
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Foundation Skills
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Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
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SKILLS
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DESCRIPTION
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Reading skills to:
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- read the content of plain English information about laws and quality assurance processes
- research and sort hospitality industry information and determine information relevant to own work.
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Writing skills to:
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- write and summarise notes, and record information in basic documents, information sheets and files.
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Oral communication skills to:
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- use open and closed probe questioning to interact effectively and obtain information.
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Learning skills to:
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- update, review and maintain own knowledge of the hospitality industry.
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Technology skills to:
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- use a computer and keyboard
- use online information systems to search for information.
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Unit Mapping Information
Supersedes and is equivalent to SITHIND002 Source and use information on the hospitality industry.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
Assessment requirements
Modification History
Not applicable.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- source and document current and emerging industry information on the hospitality industry using at least three information sources listed in the knowledge evidence
- interpret information on the following and share with colleagues to improve knowledge of the hospitality industry:
- current and emerging products and services
- current issues
- career opportunities
- relationship between other related industries
- compliance issues and quality assurance
- new products, technology, techniques and services
- work ethic required to work in the industry
- identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work performance on at least one occasion.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- sources of information on the hospitality industry:
- developers of codes of conduct or ethics
- discussions with experienced industry personnel
- industry accreditation operators
- industry associations and organisations
- industry journals, reference books and seminars
- networking with colleagues and suppliers
- personal observations and experience
- plain English documents, issued by government regulators, that describe laws relevant to the hospitality industry
- training courses
- unions
- structure of the hospitality industry and its different sectors:
- key characteristics
- main functions
- features and services of businesses within the local and regional industry
- business relationships between different sectors
- information of relevance to the hospitality industry:
- economic and social significance of the hospitality industry
- career opportunities within the industry
- roles and general responsibilities for different jobs in the industry
- key ways that information is used to enhance the quality of work performance:
- improving skills and productivity
- producing products and services to meet current market trends and customer expectations
- providing quality hospitality service
- suggesting new and improved ways of doing things
- working effectively with:
- other sectors of the hospitality industry
- suppliers
- ethical industry practices
- legal requirements for self and the organisation
- key characteristics and main functions of allied and related industries
- primary functions of:
- major industry associations
- trade unions
- basic aspects of ethical issues specifically relevant to the hospitality industry
- basic aspects of hospitality industry quality assurance processes:
- industry accreditation schemes
- codes of conduct or ethics
- industry association membership
- occupational licensing
- basic aspects of state, territory and Commonwealth laws specifically relevant to the hospitality industry and actions that must be adhered to by hospitality businesses:
- food safety
- responsible service of alcohol
- responsible conduct of gambling
- local community protection that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents
- basic aspects of industrial relations:
- award provisions
- equal employment opportunity (EEO) law
- rights of employees and responsibilities of employers to make merit-based employment decisions
- current and emerging technology used in the hospitality industry:
- catering systems
- applications for electronic devices and computers
- computer-aided despatch systems
- food production systems
- industry online booking systems
- industry reservations, operations and financial and tracking systems
- project management systems
Assessment Conditions
Skills must be demonstrated in a hospitality industry service environment. This can be:
- an industry workplace; or
- a simulated industry environment or activity set up for the purposes of assessment.
Assessment must ensure access to:
- computers, printers, communication technology and information programs used to source industry information
- plain English documents issued by government regulators that describe laws specifically relevant to the hospitality industry:
- food safety
- responsible service of alcohol
- responsible conduct of gaming
- local community protection
- colleagues with whom the individual can interact. This can be:
- colleagues in an industry workplace who are assisted by the individual during the assessment process; or
- individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
