0

Browse by SIT50416

Showing 81–96 of 99 results

  • SITXFSA001 Use hygienic practices for food safety– 2019 Release

    Select options
    $21.95 inc. GST

    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

    Select options
    $21.95 inc. GST

    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

    Select options
    $21.95 inc. GST

    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

    Select options
    $21.95 inc. GST

    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

    Select options
    $21.95 inc. GST

    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

  • SITXHRM002 Roster staff

    Select options
    $21.95 inc. GST

    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

    Select options
    $21.95 inc. GST

    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

    Select options
    $21.95 inc. GST

    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

  • SITXHRM006 Monitor staff performance

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and conduct structured performance appraisals and formal counselling sessions. 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 supervisors and 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

  • SITXINV002 Maintain the quality of perishable items

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.It does not include general stock control processes which are covered by SITXINV001 Receive and store stock. Who's it for? The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: ATP

  • SITXINV003 Purchase goods

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by:SITXINV004 Control stock SITXINV005 Establish stock purchasing and control systems. Who's it for? The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXINV004 Control stock

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock. Who's it for? The unit applies to all tourism, travel, hospitality and event sectors. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are complex ordering and control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.The unit applies to stock control personnel who operate independently, have responsibility for others and make a range of decisions on the overall administration of stock.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

  • SITXMGT001 Monitor work operations

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. Who's it for? The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXMGT002 Establish and conduct business relationships

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. Who's it for? The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXMPR004 Coordinate marketing activities

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles. Who's it for? The unit applies to all industry sectors, and to individuals who are responsible for coordinating marketing activities within the parameters of an established marketing strategy. Individuals working independently with limited supervision undertake this role. This could include marketing coordinators or managers and owner-operators of small businesses.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

  • SITXMPR006 Obtain and manage sponsorship

    Select options
    $21.95 inc. GST

    What's it about? This unit describes the performance outcomes, skills and knowledge required to obtain and manage sponsorship for a business activity, product, service or event. It requires the ability to determine sponsorship requirements, source and negotiate with potential sponsors and manage sponsorship arrangements. Who's it for? The unit applies to any tourism, travel, hospitality or event sector where sponsorship is sought to support business or community activities. Sponsorship may relate to a one-off activity, such as an event, or to ongoing operations, such as sponsorship of a particular service.It applies to senior coordinators and managers who operate independently, have responsibility for others and are responsible for making a range of financial and operational decisions. They may work under the overall guidance of event organising committees.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

    Publisher: Futura

Store

Here you will find our extensive range of Vocational Education and Training (VET) student workbooks for the BSB Business Services, SIT Tourism Hospitality and Events, FNS Financial Services and TAE Training and Education Training Packages as well as IBSA Academy.

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Announcement
General
Insight
Learning
Product Updates
Professional Development