Modification History
The version details of this endorsed qualification are in the table below. The latest information is at the top.
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Version |
Comments |
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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
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Employability Skill |
Industry/enterprise requirements for this qualification include: |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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
