Erskine Park High School

ERSKINE PARK HIGH SCHOOL

Hospitality Assessment Package

Package Overview for Assessors

Package Number
Package Title / SITHIND001A
Develop and Update Hospitality Industry Knowledge
Training Package / Hospitality
Unit(s) /Elements to be assessed by this package: / SITHIND001A – DEVELOP AND UPDATE HOSPITALITY INDUSTRY KNOWLEDGE
·  Seek information on the hospitality industry
·  Source & apply information on legal & ethical issues for the hospitality industry
·  Update Hospitality industry knowledge
Package contents and information for assessors / Page 2 / The Assessment Notice includes the activity description and is provided to students. The assessor should include the date(s) of the assessment tasks.
Page 3 / PART 1. Research assignment
·  The students will be provided with a printed copy of the assessment task.
Students will be required to complete this task over 2 weeks during their own time and submit for marking.
Pages 4-12 / PART 2. Answers for Open Book Test
·  Students are given one period of 75 minutes during class time to complete quiz. 80% pass mark is required towards competency.
Page 13-15 / PART 3. Answers for Theoretical Quiz
·  Students are given 30 minutes during class time to complete this quiz. 80% pass mark is required towards competency.
Page 16 / The Assessment feedback sheet should be completed by the assessor and provided to the student when all aspects of the task has been completed and additional verbal feedback and opportunities for re- assessment if necessary discussed.
Page 17 / Assessment Marking Criteria for PART 1. Research assignment
Equipment and/or resources required
Other comments /

• It is expected that Parts 2 & 3 be conducted at the end of the unit of work e.g. Weeks 8 & 10. To enable the students to gain knowledge prior to testing competency.

VET Framework: Hospitality
Assessor / Teacher:
Unit of competency: SITHIND001A – Develop and Update Hospitality Industry Knowledge
Part 1 Due Date :
Part 2 Due Date :
Part 3 Due Date :
Part 1 Research Assignment
You are required to complete a project to research differing aspects of the hospitality industry and deliver the sourced information in a brief written presentation.
Part 2 Open Book Test
You will be provided with questions which must be completed during class time (approximately 75mins).
Part 3 Quiz
You are required to complete a quiz to test your knowledge of various aspects of the hospitality industry. You will be allocated 30 minutes to complete the quiz in class time.
If you have trouble understanding these tasks, please ask your teacher for assistance.

RESEARCH ASSIGNMENT

Candidate name:

Assessor name:

Unit of competency

/ SITHIND001A – Develop and Update Hospitality Industry Knowledge
Students that may have literacy or cultural issues, could give a verbal response or have the use of a scribe.
Instructions for the Student
Part 1 Assignment: Research finding a job in HOSPITALITY
Essential Presentation Criteria includes:
1.  The assignment must be typed
2.  Include a cover sheet- your name, subject name, teacher’s name.
3.  Assignment must be stapled together
You must:
·  Include the job advertisement (from internet or newspaper) then
·  Answer the following questions:
1.  What job have you chosen? (name of position)
2.  How can this job help you to reach your selected career goal?
3.  List the steps of promoting/promotion for the job you have chosen (ie. the positions from kitchen hand to head chef)
4.  What is your job description? (use Google ( type in “job descriptions” ) to find a website)
5.  What sector of the industry do you belong to?
6.  List the regulations/acts/laws that are associated with working in the job you have chosen.
7.  Summarise ‘ethical issues’ from the text book, this must be in your own words.
8.  List & describe 5 hospitality ethics in your own words.
Presentation of assignment- (Use headings, typed, layout as above)
Feedback to candidate
Strengths:
Improvements needed:
General comments:

Candidate signature:

/ /

Date:

/

Assessor signature:

/ /

Date:

/

OPEN BOOK TEST

to assess underpinning theoretical knowledge

Candidate name:
Assessor name:
Unit of competency / SITHIND001A – Develop and Update Hospitality Industry Knowledge
Students that may have literacy or cultural issues, could give a verbal response or have the use of a scribe.
Instructions for the Student
You must
·  Answer the following questions:

1.  What is tourism? [2 marks]

Tourism is where people travel away from home to Australia and overseas places for holidays, business trips, competitions and excursions.

OR

Travel to benefit from a particular service or activity that is unavailable at home.

2.  List the 8 sectors of the Tourism Industry [8 marks]

– Hospitality Competency Task: Develop and Update Hospitality Industry Knowledge Page 11

Accommodation

Food and Beverage Services

Entertainment

Gaming

Recreation, Relaxation

Functions and events

Commercial Services

Security

– Hospitality Competency Task: Develop and Update Hospitality Industry Knowledge Page 11

3.  Describe the relationships between the Tourism and the Hospitality Industry? [3 marks]

The tourism and hospitality industries are inter-related, as a person who visits a holiday or business destination may purchase tickets for transport, accommodation, food and beverages, entertainment from attractions and gaming and then, perhaps, attend a festival or convention.

4.  Define the term Commercial and Non Commercial operations (give 2 examples of each) [2 marks each]

Commercial

Commercial is a profitable business for example hotels, bars, restaurants, function centres. All of these businesses provide a service for customers in return for money.

Non Commercial

A non-Commercial business is run not to profit form its services provided, examples include hospitals, prisons, armed services, or canteens.

5.  Provide one example of a type of business that is part of each of the following sectors: [4 marks]

a.  Accommodation

INTERNATIONAL HOTELS
Judged on a 5-star rating system, international hotels are usually at the upper level of the accommodation price range, with high standard fixtures and fittings, a broad range of facilities and a level of guest service.
CASINO HOTELS
Connected to a casino, these hotels are usually 5-star establishments, conveying a sense of opulence with luxurious fixtures and fittings, a very high standard of guest services and facilities. They often provide special complimentary suites and services for ‘high-rollers’.
LOCAL HOTELS / PUBS
These hotels are pitched in the medium to low price range, usually 3-star or lower, often catering for medium or long-term patrons. The facilities are often poor or poorly maintained, fixtures and fittings are basic and the service level is fairly low.
MOTELS
Often owned by large chain operations, motels cater for travelling or short-term guests. Quality and price range varies enormously, as do the facilities and services offered.
PRIVATE CLUBS
Only available to members, not to the general public, this accommodation may be less expensive than comparable equivalents. There is great variation in the level of facilities but usually offer a high level of service.
RESORTS
Aimed at the holiday market, resorts provide food and beverage services, accommodation and entertainment. Facilities are usually very opulent e.g. tennis courts, golf courses, pools etc. Resorts aim to provide a complete ‘one-stop’ service for guests.
GUEST HOUSES / BED ‘N’ BREAKFAST
This older style of holiday accommodation has a lesser focus on facilities and a much greater emphasis on personal, friendly, hospitable service. This type of accommodation might be located in architecturally significant or historical buildings and is usually pitched at a medium price level.
HOSTELS / ROOMING HOUSES
Hostels and rooming houses offer low-cost accommodation with very few facilities or services. For example, bathroom facilities may be shared and, in the case of backpacker hostels, bedrooms may also be shared. Services may be limited to airport pick-up / drop off and knowledge of local holiday destinations or public transport.
Rooming houses tend to provide very low-cost long-term accommodation to otherwise homeless people and may cater to a specific sector of the community, such as people with intellectual disabilities etc.

b.  Gaming

Many establishments are now able to offer gaming services which are usually offered alongside services such as accommodation, food, beverage and other forms of entertainment. So gaming has become a part of the hospitality industry. Examples include: Crown Casino, RSL, Pubs, Clubs,

c.  Transportation

Buses, Taxis, Trains, Airplanes, or Hire cars

d.  Food and Beverage

RESTAURANTS
Restaurants can be either licensed or BYO or both. Licensed restaurants usually present a thoughtfully selected, comprehensive wine list and a high standard of food, décor and service. BYO restaurants tend to be cheaper although a high level of service is still required. Their focus is specifically food service. The location and style of the restaurant will determine the type of clientele.
FAST FOOD OUTLETS
Fast food establishments provide pre-packaged food of a consistent quality, although the quality is accepted as being is accepted as being lower than restaurant quality. These can range from world-wide food chains to the local fish-and-chip shop. The clientele will vary considerably but will usually expect low prices and quick service of food. Some will have dine-in facilities, take-away facilities, drive-through pick up or home delivery options.
FUNCTION CENTRES
Function centres cater for the specific needs of a particular group of people. These groups may be attending a conference, wedding etc. The clientele and their particular needs will vary, depending upon the nature of the function being catered for but may extend far beyond merely providing food and beverage. For example, conference guests may have needs ranging from the organising of name tags to the provision of audio / visual facilities.
CAFES AND ROAD HOUSES
Cafés are usually unlicensed and offer a simple or limited range of foods, often focussing on high quality coffee and non-alcoholic beverages. Road houses are usually located on main roads or highways and cater to the needs of road travellers. They offer simple foods and beverages, bathroom and toilet facilities, fuel and other travel necessities, catering for a wide variety of clientele.
BARS
Bars are often found in conjunction with big hotels and other accommodation facilities but may also be stand alone wine bars or ‘bar-and-bistro’ premises. In a bar, the primary focus is on the beverages, particularly alcoholic beverages and food may be a secondary consideration.
CAFETERIAS
A cafeteria is located within another organisation, such as a factory, hospital, office building, university etc. Cafeterias usually provide affordable food and sometimes beverages for the people who work for, or have access to the organisation. Cafeterias tend to see the same customers every day and so need to vary their menu constantly

6.  Why is it important that the sectors of the industry work together? [2 marks] Select a piece of legislation applicable to Tourism and Hospitality Industry and complete the following (not anti discrimination):

a.  Name the relevant State and/or Federal Act [1 mark]

b.  Detail the main focus of the Act [2 marks]

c.  Discuss or give examples of how the Act impacts on the industry or individuals within the industry [2 marks]

ANSWERS CAN INCLUDE THE FOLLOWING INFORMATION:

– Hospitality Competency Task: Develop and Update Hospitality Industry Knowledge Page 11

Food Act 2003 (NSW) (as amended)

Key points of the Act include:

·  it is an offence to sell contaminated or adulterated food

·  food premises and handlers must conform to minimum standards of hygiene or risk prosecution, fines and possibly jail

·  the roles and responsibility of the Environmental Health Officer (EHO) include right of entry, power to inspect, right to collect food and beverage samples for testing, the right to close down a restaurant, the power to give warnings with set time limits for changes of improvements to be made and the power to fine an

·  owner for breaches of the legislation.

Liquor Act 1982 (NSW) Liquor Amendment Act

2000

Key points of this act include:

·  the location of the site where alcohol may be served in an establishment

·  the opening times when alcohol may be bought and sold

·  the legal drinking age (18 years of age)

·  responsible service of alcohol.

Smoke-Free Environment Act 2000 (NSW)

Anti Smoking Legislation

Smoke- Free Environment Act 2000 [NSW]

·  It is now illegal to smoke in many public places.

·  This has had an effect on many hospitality establishments that now provide non smoking areas or have become totally smoke free

Occupational Health and Safety Regulations

2001 (NSW)

Key points of this legislation and regulations

include:

·  an employer owes an employee a duty of care, as do fellow employees

·  the provision of goals for improving occupational health and safety in Australia

·  workplaces are required to put in place systems to identify, assess, control and/or eliminate health or safety risks.

·  WorkCover Authority NSW is the NSW authority responsible for ensuring employers meet their legislative requirements under the Occupational Health and Safety Act. The Authority manages workplace safety, injury management and workers’ compensation.

Fair Trading Act 1987 (NSW) (as amended)

Trade Practices Act 1974 (Cth) (as amended)

Key points of the Fair Trading Act are:

·  providing consumer protection for customers

·  governing product safety of equipment for

·  employees

·  product information regulations – no misleading information on products or services.

·  Key activities covered by the Trade Practices Act are:

·  merging of companies to form monopolies and restrict trade

·  agreements on pricing and restriction of competition

·  false and misleading advertising

·  misleading or deceptive selling.

Workplace Relations Act 1996 (Cth)

(as amended)

Equal Employment Opportunity (Commonwealth

Authorities) Act 1987 (Cth)

Equal Opportunity for Women in the Workplace

Act 1999 (Cth)

Key points of these Acts are:

·  identification and elimination of discriminatory barriers that cause inequality in the employment of any person or group of persons

·  businesses with over 100 staff are required to submit to the Federal Government a copy of their EEO plan for addressing inequities and inequalities in the workplace.