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SIT Tourism, Hospitality and Events


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Showing 129–144 of 161 results

  • SITXCOM005 Manage conflict

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors.The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFIN001 Process financial transactions

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors.This unit mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFIN002 Interpret financial information

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors.It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFIN003 Manage finances within a budget

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. Who's it for? This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFIN004 Prepare and monitor budgets

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFIN005 Manage physical assets

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition. Who's it for? It applies to senior managers who operate with significant autonomy and who are responsible for making a range of strategic management decisions.The unit applies to all tourism, hospitality and event sectors.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXFSA001 Use hygienic practices for food safety– 2019 Release

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. Who's it for?

    The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

    This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

    It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

    Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

    In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

    Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

    Publisher: Australian Training Products

  • SITXFSA002 Participate in safe food handling practices – 2019 Release

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. Who's it for?

    The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

    Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

    It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

    Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

    In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

    Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

    Publisher: Australian Training Products

  • SITXFSA003 Transport and store food

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival. Who's it for? The unit applies to food service operations where food is transported from the preparation area to another location and stored on arrival. This includes restaurants and cafes, educational institutions, aged care facilities, hospitals, defence forces, cafeterias and kiosks, residential catering, in-flight and other transport catering, events catering and private catering. It applies to food handlers who directly handle food when transporting and storing food. People at many levels use this skill in the workplace including cooks, chefs, caterers and catering assistants.The person transporting the food may or may not be driving the vehicle.Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

    Publisher: Futura

  • SITXFSA004 Develop and implement a food safety program

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow. Who's it for? The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas.This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other transport catering.A food safety program would most commonly be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.It applies to senior personnel who work independently and who are responsible for making strategic decisions on establishing and monitoring risk control systems for food related hazards. This could include chefs, kitchen managers, catering managers, fast food store managers and owner-operators of small business catering operations or retail food outlets.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in SITXFSA001 Use hygienic practices for food safety and/or SITXFSA002 Participate in safe food handling practices through a registered training organisation.Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

    Publisher: Futura

  • SITXGLC001 Research and comply with regulatory requirements

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. Who's it for? The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events.It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXHRM001 Coach others in job skills

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. Who's it for? The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.It applies to all tourism, hospitality and event sectors.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXHRM001 Coach others in job skills – 2020 Version

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    What's it for? This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. Who's it for? The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.

    Publisher: ATP

  • SITXHRM002 Roster staff

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. Who's it about? This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.The unit applies to all tourism, travel, hospitality and event sectors.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXHRM003 Lead and manage people

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. Who's it for? The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.The unit applies to all tourism, travel, hospitality and event sectors.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXHRM004 Recruit, select and induct staff

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    What's it about? This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs. Who's it for? The unit applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational or senior managers.It applies to all tourism, travel, hospitality and event sectors.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura