SITHIND002 Worksheets

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School

La Trobe University *

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Course

103001

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Business

Date

Feb 20, 2024

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pdf

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Uploaded by Sargent_Science_Crow8

SITHIND002 Student Assessment Booklet Page: 1 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SITHIND002 Source and use information on the hospitality industry Version 2.1 Student Assessment

SITHIND002 Student Assessment Booklet Page: 2 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 This page is intentionally left blank

SITHIND002 Student Assessment Booklet Page: 25 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Assessment task 2: Worksheets Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT Learners’ resources for the unit SITHIND002- Source and use information on the hospitality industry (organised by the trainer). - Learner’s notes Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet - Time required for assessment: 3hours - You must: o You must answer all the questions satisfactorily to be deemed competent. o Complete the and submit in due timelines o Submit with a completed assessment cover sheet - Your assessor will set a time to provide feedback Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit short answers to all the question asked in worksheet - Completed and signed cover sheet for assessment Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.

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SITHIND002 Student Assessment Booklet Page: 26 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 1: SOURCE AND USE RELEVANT INDUSTRY INFORMATION Q1: List six information sources you can use to gather information about the structure and operation of the hospitality industry. Provide an example for each one that you readily use.  Satisfactory  Not Satisfactory Q2: A big part of gathering information is asking the right questions from industry personnel, colleagues or suppliers and then actively listening to the responses. Is the following question open, closed or reflective?  You said that you wanted to change the style of your menu to suit current trends. What type of trends do you mean? Open Closed Reflective  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 27 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 To assist your operational duties, you need to access specific information that’s relevant to you and the industry you work in. Briefly explain your answers to the following questions. Q3: How does the hospitality industry impact our economic and social environment?  Satisfactory  Not Satisfactory Q4: How does the hospitality industry relate to the tourism industry?  Satisfactory  Not Satisfactory Q5: What is the principal role of your/a trade union?  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 28 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q6: Depending on the size of an establishment, there can be many different departments or divisions. List five of them.  Satisfactory  Not Satisfactory Q7: Briefly explain the functions of the human resources department, the different roles within the department and how it relates to the other sectors of the establishment.  Function  Relationship with other sectors  Roles  Satisfactory  Not Satisfactory

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SITHIND002 Student Assessment Booklet Page: 29 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q8: To continually update knowledge of the hospitality industry, it’s important to improve your learning skills. What skills, attributes and responsibilities do you need to have in the hospitality industry? List five.  Satisfactory  Not Satisfactory Q9: List five current in-trend hospitality products and services relevant to your job role.  Satisfactory  Not Satisfactory Q10: List three ways in which you can use gained knowledge to enhance the quality of your work performance.  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 30 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q11: List three skills which will help you successfully complete your daily operational activities and share updated information.  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 31 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 2: SOURCE AND USE COMPLIANCE INFORMATION IN DAILY ACTIVITIES Q12: There are many laws – federal, state and territory, and local – that are specifically relevant to the hospitality industry and help ensure that we all work compliantly. List six types of legislation that directly affect how you operate in your workplace or training environment.  Satisfactory  Not Satisfactory Q13: What area of law enforces minimum food hygiene standards?  Satisfactory  Not Satisfactory Q14: What area of law is concerned with the way an organisation conducts its business?  Satisfactory  Not Satisfactory

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SITHIND002 Student Assessment Booklet Page: 32 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q15: Is this statement true or false? Quality assurance schemes exist to ensure establishment and industry standards are met.  Satisfactory  Not Satisfactory Q16: Having occupational licences is one process that helps a business maintain quality assurance. What are occupational licences and how do they help my business?  Satisfactory  Not Satisfactory Q17: Where do I access information on equal employment opportunity at the commonwealth level? Briefly explain what this organisation aims to achieve.  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 33 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q18: How does the legislation help ensure equal employment opportunities for all employees?  Satisfactory  Not Satisfactory Q19: What are ethics?  Satisfactory  Not Satisfactory Where do you stand ethically on the following issues? Q20: A customer asks you if the fish is fresh from the market today. You know that it has been frozen but you tell the customer it is fresh.  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 34 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q21: The policy in your restaurant is that you pool and share tips equally. One evening you went out of your way to help a customer and as thanks he handed you $20 and said, ‘Here, this is for you. Thanks for all your help.’ Do you share this tip with your colleagues?  Satisfactory  Not Satisfactory

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SITHIND002 Student Assessment Booklet Page: 35 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 3: SOURCE AND USE INFORMATION ON COMPLIANCE TECHNOLOGY Explain the purpose of the following technology that is currently available. Q22: Purchasing and inventory systems  Satisfactory  Not Satisfactory Q23: Security  Satisfactory  Not Satisfactory Q24: What emerging technologies would you like to see implemented in your workplace or training environment, or like to see as the user (customer)?  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 36 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q25: Apps for iTouch, iPad, iPhone, smartphones and tablets are being released every day. How can an app be utilised in the following environments?  Guests dining in a restaurant  Regular guests checking into a hotel  Satisfactory  Not Satisfactory Q26: List three ways that current and emerging technology can benefit a business.  Satisfactory  Not Satisfactory Q27: Using one of your responses from Q26, explain how the technology benefits a business.  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 37 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 4: UPDATE PERSONAL ORGANISATIONAL KNOWLEDGE OF THE HOSPITALITY INDUSTRY Q28: List five different opportunities to update your knowledge of the hospitality industry. Provide examples that you’ve personally used for each.  Satisfactory  Not Satisfactory Q29: How do these current issues have a direct impact on the hospitality industry?  Government initiatives  Environmental and social issues  Major events  Satisfactory  Not Satisfactory

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SITHIND002 Student Assessment Booklet Page: 38 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q30: Once you have gathered new information you can share it with your colleagues. What are some ways to share information formally?  Satisfactory  Not Satisfactory Q31: You should use your problem-solving skills to recognise knowledge deficiencies and take action to seek information. True or false?  Satisfactory  Not Satisfactory Q32: It is better to share updated information with colleagues by using your computer skills and writing emails to your colleagues than using your teamwork skills to verbally communicate the information. True or false?  Satisfactory  Not Satisfactory

SITHIND002 Student Assessment Booklet Page: 39 of 70 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q33: You want to join and research the benefits of joining a hospitality association related to the motel industry. What would you type into your online search system to access this information?  Satisfactory  Not Satisfactory Q34: You have just learned about a new hospitality app that can keep track of customer orders and bills. It allows all waiters, the kitchen and the register system to be synced and helps to keep track of orders and bills via everyone’s smartphone. How would you integrate this new information in your workplace?  Satisfactory  Not Satisfactory AT2 Worksheets Overall Result Satisfactory □ Not Satisfactory □

SITHIND002 Worksheets

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