SITHIND201 Source and use information on the hospitality industry BSBSUS201A Participate in environmentally sustainable work practices BSBSUS201A Participate in environmentally sustainable work practices SITHKOP302 Plan and cost basic menus SITXHRM301 Coach others on job skills SITHCCC307 Prepare food to meet special dietary requirements SITHIND201 Source and use information on the hospitality industry ASSESSMENT 1 – STUDENT INFORMATION You are to research and prepare a report (minimum of 700 words) to your assessor that discusses the hospitality industry. You must be sure to discuss the following: • The employment opportunities and career path that awaits you on completion of this qualification. • Describe the hospitality industry, including: o Main roles and functions o Inter-relationships of the different hospitality sectors (how they connect and work together) o The relationship between tourism and hospitality o The relationships between hospitality and other industries o Detail of the Hospitality Commercial Sector. • Legal issues that impact on the hospitality industry including: o Consumer protection o Duty of care o Equal employment opportunity o Anti-discrimination • Ethical issues that impact on the hospitality industry (and a basic explanation on how you would deal with them) including: o confidentiality o commission procedures o overbooking o pricing o tipping o gifts and services free of charge o product recommendations. ASSESSMENT 3 – STUDENT INFORMATION You are to research and prepare a report to your assessor that outlines the role of a Maitre 'D or Commercial cook in detail: PART 1 (minimum of one and a half (1 ½) pages, single spaced, 12 font) You must be sure to discuss the following: • The role of a Maitre 'D or Commercial cook • Employment opportunities of a Maitre 'D or Commercial cook • Products a Commercial cook is responsible to make / or areas where a Maitre 'D can work • Details of the potential clients of a Commercial cook or Maitre 'D PART 2A You are to research and suggest ideas for a hospitality solution for a birthday party. Your suggestions should be in the form of a written proposal Details: The birthday party you will be catering for will • Include 50 people – all adults between the ages of 25 and 60 • Will be held in a private residence • Has no dietary restraints • Will be held at 6.00pm – 10.00pm PART 2B You will be required to "sell" your birthday party catering concept to your class in a short presentation. You should ensure you are prepared for this, and can explain your reasoning's for choosing the food items you have. Your assessor will be looking at both your technical knowledge, and your sales ability. BSBSUS201A Participate in environmentally sustainable work practices Page 7 of 20 Training & Assessment: BSBSUS201A -Student Version: 3 Implemented: June 2016 Responsibility: Compliance Manager Sher-E- Punjab Pty Ltd ACN 123 195 273 ABN 42 123 195 273 Trading as South Pacific Institute TOID 21967, CRICOS 02857A ASSESSMENT 1 – STUDENT INFORMATION PART A Wastage both affects the bottom line of any business, as well as having a negative impact on the environment in which we live. For this task, you are to look at the environmental impact that is occurring in your classroom or your place of employment. You are to identify and detail: • The environmental impact caused by your classroom / workplace • Ways in which you could improve the environmental impact identified Your report should contain the following information: • realistic measurements of current resources used • details of any environmental hazards • details of all environmental impact identified • suggestions on improvements that should be implemented to reduce impact Be sure to prepare yourself for your inspection by developing a checklist to follow that is suitable to your working environment PART B Now that you have conducted an environmental analysis on your work area / classroom, you are to participate in a group discussion that brainstorms additional ways to improve the environmental impact. This session will be lead by your assessor, however it is important that you contribute. BSBWOR203B – Work effectively with others Page 7 of 17 Training & Assessment: BSBWOR203B -Student Version: 2 Implemented: June 2016 Responsibility: Program Manager Sher-E- Punjab Pty Ltd ACN 123 195 273 ABN 42 123 195 273 Trading as South Pacific Institute TOID 21967, CRICOS 02857A ASSESSMENT 1 – STUDENT INFORMATION This assessment involves students working in small groups to undertake a research assignment. Assessors will allocate students into groups and observe group teamwork for this assessment. The focus on this assessment is for students to work together to achieve a team goal. Once groups have been allocated, students are to use effective group communication and teamwork skills to undertake the following: • Groups must select a project topic from a list provided by their assessor • Once project topic has been selected, groups must work together to brainstorm appropriate aspects of the topic to cover • Once topics have been disseminated, groups are to decide which students will cover the areas chosen • Each student within the group is to contribute 400 words to the project • Two students from each group are to be ASSESSMENT 2 – STUDENT INFORMATION Students will be provided with workplace procedures relating to WH&S, anti-discrimination and privacy in which to read and effectively interpret. Students are then to prepare a 500 word written project answering the following: • Outline the responsibilities of staff members in maintaining workplace WH&S standards • What are the procedures for raising concerns regarding WH&S in the workplace? • List 5 examples of discrimination in the workplace • What procedures are in place to ensure that customer privacy is maintained? • List and briefly describe 2 examples of legislation relating to the following: - Privacy (E.g. customer privacy) - WH&S - Anti-discrimination • What are codes of practice? What code of practice would apply to your individual work role? • What does it mean to be ethical in the workplace? What steps can you undertake as an individual to ensure that you maintain an ethical approach to your work and responsibilities? • List and briefly discuss 4 examples of conflict resolution techniques that can be used in the workplace Finally, consider the members of your group during Assessment 1 research / work-based team work. List your team members, and briefly state what their roles were in contributing towards the group goal (e.g. what area of research did they assist with / undertake?) https://www.weforum.org/agenda/2016/08/2016-might-seem-like-the-year-of-ai-but-we-could-be-getting-ahead-of-ourselves SITHKOP302 Plan and cost basic menus Page 7 of 36 Training & Assessment: SITHKOP302 Student Version: 3 Implemented: June 2016 Responsibility: Compliance Manager Sher-E- Punjab Pty Ltd ACN 123 195 273 ABN 42 123 195 273 Trading as South Pacific Institute TOID 21967, CRICOS 02857A ASSESSMENT 1 – STUDENT INFORMATION For this assessment, you are to prepare the following written documents for a range of menu types as detailed below. For each part, you are to submit the following documents relating to the given menu type: • Menu with descriptions of each dish • Production schedule • Dish costings • Portion control and yield testing procedures for each menu You are to undertake these written documents for the following menu types: • Part 1: à la carte dinner menu with classical sequencing of items. Must include a minimum of 6 starters, 10 main courses, 6 desserts and a range of extras and drinks. The following information to be provided by the instructor and varied for each student: o Menu speciality: Student to prepare one of the following: Seafood, Vegetarian, Asian (specify), Indian, café-style, or Steak-house. o Approximate prices of menu items o Food production budgets o Profit margin objectives o Business running costs, excluding labour o Available equipment • Part 2: table d'hôte dinner menu with contemporary sequencing of items. Must include 4 starters, 5 main courses and 3 desserts. The following information to be provided by the instructor and varied for each student: o Menu speciality: To be different from Part 2 o Approximate price for 2 or 3 course meals o Food production budgets o Profit margin objectives o Business running costs, excluding labour o Available equipment SITXHRM301 Coach others on job skills Page 7 of 23 Training & Assessment: SITXHRM301- Student Version: 3 Implemented: June 2016 Responsibility: Compliance Manager Sher-E- Punjab Pty Ltd ACN 123 195 273 ABN 42 123 195 273 Trading as South Pacific Institute TOID 21967, CRICOS 02857A ASSESSMENT 1 – STUDENT INFORMATION On two separate occasions, you are to prepare for and be observed coaching an individual within a real or simulated work environment. This may include coaching in • Telephone techniques • Customer service skills • Technical or practical skills such as operating equipment, making something, or completing documentation • Selling or promoting products and services • Any other work based task You may decide on any topic you would like to coach someone in, but it must reflect a workplace practice, and it must be approved by your assessor. When preparing for your coaching session, you should: • Decide on your topic in conjunction with your allocated trainee • Discuss your topic with your assessor • Prepare, so you know your subject • Prepare a coaching plan (to be provided to your assessor) • Think about your student, and what they know When conducting your coaching session, you should: • Explain the purpose of the session with your student • Communicate clearly • Run your coaching session in a structured way • Provide opportunities for practice • Allow opportunities for question • Provide feedback Finally, you are to review / evaluate the progress of your mentoring / coaching in order to: • identify any performance problems or difficulties encountered (and how to rectify them). • Identify the success or the project Whilst reviewing the process, be sure to involve the participants in the feedback (through meetings or discussions) as well as supervisor comments. Your report is to be submitted in the form of a written report of at least 1 page. SITHCCC307 Prepare food to meet special dietary requirements Page 7 of 49 Training & Assessment: SITHCCC307-Student Version: 3 Implemented: June 2016 Responsibility: Compliance Manager Sher-E- Punjab Pty Ltd ACN 123 195 273 ABN 42 123 195 273 Trading as South Pacific Institute TOID 21967, CRICOS 02857A ASSESSMENT 1 – STUDENT INFORMATION For this task, you are to identify and present 5 different recipes' that cater for each of the following cultural groups • Kosher (x 5 recipes) • Halal (x 5 recipes) • Vegetarian (x 5 recipes) • Hindu (x 5 recipes) This is a total of 20 recipes. In presenting your recipes, you are to outline the standards you followed to ensure each recipe met the cultural requirement This is to be provided in writing to your assessor •