SITHIND006 - Source and use information on the hospitality industry

Unit code: SITHIND006 | Study level: TAFE
Nominal hours:
25
Location
Footscray Nicholson
Prerequisites
N/A
Overview
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Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • 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.

Students will also be expected to demonstrate the following knowledge:

  • 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
    • working according to:
  • 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
  • social media sites.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate II in Hospitality
SIT20322 | Certificate ii | Duration:
Certificate III in Hospitality
SIT30622 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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