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Skill set details

SITSS00012 - Essential Business Skills for a Restaurant Manager (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by SITSS00047 - Essential Business Skills for a Restaurant ManagerUpdated to meet Standards for Training Packages 02/Mar/2016

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 18/Jan/2013

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Modification History

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

Version 

Comments 

1.0

Removed SITXMGT002A Develop and implement operational plans and replaced with BSBMGT515A Manage operational plan.

Description

Not applicable.

Pathways Information

Achievement of these units provides credit towards SIT50312 Diploma of Hospitality.

Licensing/Regulatory Information

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

Skill Set Requirements

Units 

Unit Code 

Unit Title 

BSBMGT515A

Manage operational plan

SITHFAB201

Provide responsible service of alcohol

SITXCCS501

Manage quality customer service

SITXFSA101

Use hygienic practices for food safety

SITXHRM402

Lead and manage people

SITXHRM501

Recruit, select and induct staff

SITXWHS401

Implement and monitor work health and safety practices

Target Group

Restaurant managers who have achieved operational and service skills and now require management skills to operate a restaurant.

Suggested words for Statement of Attainment

These units of competency from the SIT12 Tourism, Travel and Hospitality Training Package provide a set of skills for restaurant management and meet the requirements for the Restaurant and Catering Australia Certified Professional Restaurateur Program.

Disclaimer

Some responsible service of alcohol (RSA) legislative requirements and knowledge differ across borders. In some cases, after completion of the RSA unit in one state or territory, secondary state and territory liquor authorities require individuals to complete a bridging course to address these specific differences.

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