SIT40416 CERTIFICATE IV IN HOSPITALITY

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1 SIT40416 CERTIFICATE IV IN HOSPITALITY 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. The job roles that this qualification is likely to address are: 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. ENTRY REQUIREMENTS There are no pre-requisites for entry into this qualification OCCUPATIONAL NAMES Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include: food and beverage supervisor front office supervisor concierge butler gaming supervisor. PATHWAY Not applicable SKILLS RECOGNITION If you already have some training, work or life experience in management, team leader role or coordinator, you may be eligible to have your existing skills and knowledge recognised and apply for advanced standing for one or more units. Processes for recognition include: Credit transfer Mutual recognition Recognition by assessment TARGET TRAINING Australia Wide P E. W. DELIVERY ARRANGEMENTS The Certificate IV programs are typically delivered over a minimum 12 month period using a blend of on and off the job approaches. We combine group learning sessions with self-directed reading, summative assessment projects and research activities that combined we have allowed up to 800 hours for Certificate IV level. The qualifications can be fast-tracked, depending on current competencies of learner as well as their available time in completing the requirements. For learners completing the qualification via traineeship arrangements, we have set a minimum of 24 hours of face-toface group training sessions for Certificate IV, except in the case of e- learning or distance arrangements. With face-to-face training the learners can learn from each other while being guided by the experienced facilitator.

2 COURSE OUTCOMES Gain the skills required to: Providing briefings to operational staff; seeking feedback from colleagues and customers on operational and service issues Knowing sources of new information on the hospitality industry Identifying and assessing operational and service issues, discussing and suggesting solutions with managers Motivating and leading teams; providing instructions, support and coaching 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 Initiating short term action to resolve immediate operational or service problems Proactively consulting with colleagues about ways to improve operational and service efficiency Monitoring operational efficiency and service levels through close contact with day to day work operations Understanding legal compliance issues and providing advice to team members Understanding the operating capability of, selecting and using equipment, computer systems, software and information systems that assist in hospitality sales and service activities Providing feedback to managers to inform future planning Being aware of opportunities to learn and participating in hospitality industry professional development activities Pathways This qualification can be completed via any of these pathways as follows. We offer flexibility with this qualification. RPL: If you have skills and experience to meet all the competencies of any unit/s, and can demonstrate/document that competency, then you may apply for RPL (recognise prior learning). Please contact our office for more details of this assessment-only process and an application form. Learners should allow 900 hours to complete the qualification in this format; however, this is assuming that they are able to provide sufficient and current evidence. Group sessions: There may be a number of people in your organisation that can come together for a series of training sessions in your workplace, or an agreed alternate location. We have a minimum 12 session ideal structure for Certificate IV however the amount of time face-to-face can be discussed and agreed depending on the current competencies of the participants and viability of them coming together. This involves a combination of summative and formative assessments that include research, written tasks and demonstration activities. Flexible: It may not be possible or preferential to co-ordinate face-to-face sessions so we can also assist you through the qualification via post, and phone support. Learners should allow up to 500 hours regardless. Blended Approach: You may prefer a combination of face-to-face sessions supported by support and telephone conferencing. We can structure a program by incorporating all of these options Course Structure To complete this qualification, there are 21 units that must be achieved; 9 core units and 12 elective units. 1 elective units must be selected from the Group A list below, 7 chosen from the Group B listing and the remaining 4 units may be selected from the Group B list or any other current qualification offered by Target Training. 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. Note: This course requires 36 shift hours to receive competency. Contact us today for more details and assistance with qualifying staff

3 Core Units BSBDIV501A SITHIND301 SITXCCS401 SITXCOM401 SITXFIN402 SITXHRM001A SITXHRM402 SITXMGT401 SITXWHS401 Manage diversity in the workplace Work effectively in hospitality Enhance the customer service experience Manage conflict Manage finances within a budget Coach others in job skills Lead and manage people Monitor work operations Implement and monitor work health and safety practices Elective Units Group A SITHIND101 SITXFSA101 Use hygienic practices for hospitality service Use hygienic practices for food safety Elective Units Group B BSBCMM401 BSBEBU401 BSBFIA301 BSBFIA401 BSBINN201 BSBINN301 BSBITA401 BSBITU201 BSBITU202 BSBITU301 BSBITU302 BSBITU306 BSBITU309 BSBITU402 BSBMGT405 BSBMKG401 BSBRES401 BSBSMB401 BSBSMB403 BSBSMB404 BSBSUS301 TARGET TRAINING Australia Wide P E. W. BSBWRT401 SITHFAB101 SITHFAB201 SITHFAB203 SITHFAB204 SITHFAB309 SITHGAM201 SITHIND201 SITXCCS201 SITXFSA201 SITXINV401 SIRXMER201 SIRXRSK201 SIRXSLS201 SIRXSLS002 TAEDEL404 Make a presentation Review and maintain a website Maintain financial records Prepare financial reports Contribute to workplace innovation Promote innovation in a team environment Design databases Produce simple word processed documents Create and use spreadsheets Create and use databases Create electronic presentations Design and produce business documents Produce desktop published documents Develop and use complex spreadsheets Provide personal leadership Profile the market Analyse and present research information Establish legal & risk management requirements of small business Market the small business Undertake small business planning Implement and monitor environmentally sustainable work practices Write complex documents Clean and tidy bar areas Provide responsible service of alcohol Prepare and serve non-alcoholic beverages * Prepare and serve espresso coffee * Provide advice on food Provide responsible gambling services Source and use information on the hospitality industry Provide visitor information Participate in safe food handling practices Control stock Merchandise product Minimise loss Sell products and services Advise on products and services Mentor in the workplace * Prerequisite for these units is SITXFSA101 Use hygienic practices for food safety

4 Learning Outcomes Here is a selection of units below. For more information on other units please contact us. Core Units: BSBDIV501 - Manage diversity in the workplace Implement diversity policy Foster respect for diversity in the work team Promote the benefits of diversity SITHIND301 - Work effectively in hospitality Prepare for service Provide service Complete operational tasks Complete end of shift duties. SITXCCS401 - Enhance the customer service experience Provide a quality service experience to customers Proactively respond to difficult service situations. Resolve customer complaints. Develop a customer relationship. SITXCOM401 - Manage conflict Identify conflict situations Resolve conflict Evaluate conflicts and resolutions SITXFIN402 - Manage finances within a budget Allocate budget resources. Monitor financial activities against budget. Identify and evaluate options for improved budget performance. Complete financial and statistical reports. SITXHRM001 - Coach others in job skills Prepare for on-the-job coaching Coach colleagues on the job Follow up coaching SITXHRM402 - Lead and manage people Model high standards of performance and behaviour Develop team commitment and cooperation Manage team performance SITXMGT401 - Monitor work operations Monitor and improve workplace operations Plan and organise workflow Monitor and support team members. Solve problems and make decisions SITXWHS401 - Implement and monitor workplace health and safety procedures Provide information on health, safety and security Monitor safe work practices Coordinate consultative arrangements for the management of health, safety and security issues Implement and monitor procedures for identifying hazards, and assessing and controlling risks 5. Implement and monitor health, safety and security training Maintain work health and safety records and reports. Elective Units Group A SITXFSA101 - Use hygienic practices for food safety Follow hygiene procedures and identify food hazards. Report any personal health issues. Prevent food contamination. Prevent cross contamination by washing hands Contact us today for more details and assistance with qualifying staff

5 SITHIND101 Use hygienic practices for hospitality service Maintain personal hygiene Prevent health hazards Elective Units Group B BSBCMM401 - Make a presentation Prepare a presentation Deliver a presentation Review the presentation BSBFIA301 - Maintain financial records Maintain daily financial records Maintain general ledger Monitor cash control BSBFIA401 - Prepare financial reports Maintain asset register Record general journal entries for balance day adjustments Prepare final general ledger accounts Prepare end of period financial reports BSBITA401 - Design databases Design database Develop database Develop queries, forms and reports Test and finalise database BSBITU201 - Produce simple word processed documents Prepare to produce documents Produce documents Finalise documents BSBITU202 - Create and use spreadsheets Select and prepare resources Create simple spreadsheets Produce simple charts Finalise spreadsheets BSBITU301 - Create and use databases Create a simple database Create reports and queries Use database BSBITU302B - Create electronic presentations Prepare to create presentation Create presentation Finalise presentation BSBITU306A - Design and produce business documents Select and prepare resources Design document Produce document Finalise document TARGET TRAINING Australia Wide P E. W. BSBITU309A - Produce desktop published documents Prepare to produce desktop published documents Set up desktop published document Create desktop published document Finalise desktop published document BSBITU402A - Develop and use complex spreadsheets 5. Prepare to develop spreadsheet Develop a linked spreadsheet solution Automate and standardise spreadsheet operation Use spreadsheets Represent numerical data in graphic form

6 BSBRES401 - Analyse and present research information Gather and organise information Research and analyse information Present information BSBSUS301 - Implement and monitor environmentally sustainable work practices Investigate current practices in relation to resource usage Set targets for improvements Implement performance improvement strategies Monitor performance SITHFAB201 - Provide responsible service of alcohol Sell or serve alcohol responsibly. Assist customers to drink within appropriate limits. Assess alcohol affected customers and identify customers to whom sale or service must be refused. Refuse to provide alcohol. SITHFAB203 - Prepare and serve non-alcoholic beverages 5. Select ingredients 6. Select, prepare and use equipment. 7. Prepare and serve non-alcoholic drinks. SITHFAB204 - Prepare and serve espresso coffee Organise coffee workstation. Select and grind coffee beans. Advise customers on espresso coffee beverages. Extract and monitor quality of espresso 5. Texture milk. 6. Serve espresso coffee beverages. 7. Clean espresso equipment. SITHFAB309 - Provide advice on food Research information on food Advise customers on menu items. Contribute to menu development. Extend and update food knowledge. SITXFSA201 - Participate in safe food handling practices Follow food safety program.. Store food safely. Prepare food safely. Provide safe single use items. 5. Maintain a clean environment. 6. Dispose of food safely. SITHGAM201 - Provide responsible gambling services Provide responsible service of gambling. Provide information and assistance to customers about problem gambling. SITXINV401 - Control stock Maintain stock levels and records Process stock orders Minimise stock losses Follow up orders 5. Organise and administer stocktakes TAEDEL404A - Mentor in the workplace Develop a mentoring program Facilitate mentoring relationship Monitor mentoring relationship Evaluate effectiveness of monitoring Target Training TOID Australia Wide P E. W. Contact us today for more details and assistance with qualifying staff

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