12 SITHIND002 Assessment Task 3 Simulated Practical Observation

Document Title: Task 3 Simulated Practical Observation
SITHIND002 – Source and use information on the hospitality

industry
Name of document: Assessment Task 3 Version 1 Page 1 of 28

Name of the RTO: American College RTO No: # 31897 CRICOS: #03149K Document uncontrolled when printed
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RTO NO: 31897 Version:
CRICOS NO: 03149K American College V1
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RTO suburb: Woolloongabba QLD 4102

Contents
COMPETENCY DEMONSTRATION...............................................................................................................4
STUDENT DETAILS.........................................................................................................................................5
STUDENT INSTRUCTIONS............................................................................................................................6
SIMULATED PRACTICAL OBSERVATION STUDENT INSTRUCTIONS/ AGREEMENT.........................7
ASSESSMENT TASK 3 SIMULATED PRACTICAL OBSERVATION BRIEF.............................................10
SUBMISSION INSTRUCTIONS....................................................................................................................15
APPENDIX 1 – Information Sheet...................................................................................................................16
APPENDIX 2 – Session Plan...........................................................................................................................18
APPENDIX 3 – Assessor Observation Checklist.............................................................................................21
Observation checklist.......................................................................................................................................24
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK....................29
RECORD OF ASSESSMENT TASK 3............................................................................................................30
Learner details..............................................................................................................................................30
Assessor details............................................................................................................................................30
Record of assessment results (please tick appropriate box)..........................................................................30
Appeals – refer to the complaints and appeals policy and procedure............................................................31
Assessor Feedback to learner: The assessor must write full feedback to the learner that is constructive and
not generic....................................................................................................................................................31
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and the tasks it
was applied to...............................................................................................................................................32
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so please
explain:.........................................................................................................................................................32
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:

Unit of competency: Unit Code SITHIND002 Unit Title Source and use information
on the hospitality industry
This unit describes the performance outcomes, skills and knowledge required to source and use current and
emerging information on the hospitality industry.
It is not about having in-depth knowledge but focuses on the ability to source and interpret information
relevant to day-to-day activities in order to maximise work performance.
The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal
research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic
management activities.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication
To demonstrate your competency in this unit you will need to provide evidence of your ability to:
 Source and use industry information
 Source and use compliance information.
 Source and use information on hospitality technology.
 Update personal and organisational knowledge of the hospitality industry.
Prerequisite units: Nil

https://training.gov.au/Training/Details/SITHIND002

STUDENT DETAILS
Please complete this declaration with the student
Unit of competency: Unit Code SITHIND002 Unit Title Source and use information
on the hospitality industry
Trainer/Assessor Name:
Student Name:
Student ID:
Time Allocation Refer to Training Plan
Due date: Refer to you student program guide (training plan). Please insert the due
date as confirmed by your assessor below:
Due Date: ……………/……………. /…………….
STUDENT INSTRUCTIONS
 Complete the readiness for assessment workbook before commencing this assessment
 You will be required to demonstrate all observations as specified in this task. Demonstrations will consist
of a number of tasks you would perform in your role on a daily basis
 This assessment may consist of a number of tasks based on a simulated or real environment
 ensure all tasks are performed in line with your organisation (simulated or real environment) relevant
policies and procedures
 Your assessor will observe you demonstrate the necessary skills. Your assessor will use the observation
checklist located in the appendices section when observing you demonstrating the task
 You may ask your assessor questions to clarify the requirements of the task/s if required. However, your
assessor will not be able to show you how to perform the task
 You may be asked questions by your assessor after each observation which you are required to answer
verbally. Your assessor will record your responses in the verbal checklist located in the appendices
section which you will be required to initial as acceptance of the responses
 You must receive a satisfactory result for each part of this assessment to be successful in this task
 You must not separate this document. Attachments must be as per the assessment submission instructions
 Ensure you sign the task record sheet at the end of this assessment
 Return your assessment by the date set by your assessor and your training plan
 Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this
assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and flexible
approach is undertaken for this assessment. Please note that the range or nature of the adjustment will
ensure that the outcomes of the unit are not compromised.
 Feedback: Your assessor will provide feedback to you after the completion of the assessment. The
trainer assessor will explain the appeals process if applicable or alternatively refer to your student
handbook for further details
 Re-assessment: If you do not achieve the required standard, you will be given 2 more opportunities to be
re-assessed by our Assessor. Please note after 3 attempts a cost will be incurred

Declaration: I confirm that I have read and understood the instructions, my responsibilities and requirements
for this assessment
Student signature: ………………………………………………. Date: ………………………………

SIMULATED PRACTICAL OBSERVATION STUDENT INSTRUCTIONS/
AGREEMENT
Observation evidence is a practical way of supporting someone’s claim for competence. Assessors observation
are designed to provide useful information on your knowledge and skills based on your knowledge and
experience of their actual work performance over a period of time. This assessment is conducted in a
simulated environment
There are two sections to the workplace observation

 Section 1 – Observation of the student’s performance in a simulated working environment
Section 1 – The observation

 Your assessor must complete the observation tool below whilst observing you perform the required
task
 Your assessor will use the observation tool during the demonstration and record accurately what they
have observed you do in accordance with the observation checklist and detail the observable
behaviours. All parts to this assessment must be completed
 The assessment tool describes the assessment tasks and criteria for assessment, and are used to record
your observations and outcomes of on the simulated job assessment tasks.
Why is it used?
 Competency based assessment is not a test, rather it is a process of collecting evidence about
someone’s knowledge and skills and assessing that against a set of agreed standards. The greater the
sources and types of evidence we collect, the more we can be sure about the quality and reliability of
the assessment decision.
 The information you provide is used to support, or validate other evidence obtained. It helps to ensure
that the final result is valid, reliable and fair.
The assessment day

 Your assessor will brief you on the task for approx. 30 minutes prior to commencement of this
assessment
 Your assessor will observe you performing the required tasks as noted in the instructions. Assessment
must take place in a safe environment.
At the end of the assessment your assessor will take 30 minutes to provide you with feedback regarding the
observation. You should use this opportunity to ask as many questions and discuss any opportunities for
improvement.
Your assessor will explain the following to you before commencement of the observation assessment
 You will be required to demonstrate all observations as specified in the task instructions below.
Demonstrations will consist of a number of tasks a worker would perform in their role on a daily basis
 This assessment may consist of a number of tasks based on the on the job environment
 Ensure all tasks performed are in line with the organisation (simulated workplace) relevant policies and
procedures
 You will be observed demonstrating the necessary skills. In accordance with the observation checklist
(appendix 11)
 You can ask questions to clarify the requirements of the task/s if required. However, your assessor is no
able to show you how to perform the task
 You must, receive a satisfactory result for each part of this assessment to be successful in this task
 This assessment will be finalized once all records are collated and revised. A debrief will be provided at
the closing meeting
 Feedback will be provided after the observation

Assessor declaration
The assessor is to complete this declaration with the student.
I have acknowledged the underpinning knowledge and skills may be assessed on or off ☐Yes ☐No
the job.
I confirm that I am a qualified workplace assessor and will be conducting the ☐Yes ☐No
assessment for this unit and student
Have all aspects of the student agreement been explained and understood? ☐Yes ☐No
Does the student understand they have three attempts to complete each task ☐Yes ☐No
satisfactorily? If after the third attempt the student is deemed ‘Not Yet Competent’, they
will be required to do further training before reattempting this unit.
I have explained the requirements for reasonable adjustment as a result of workplace ☐Yes ☐No
constraints
I confirm that I have explained and confirmed all of the above items with the student.
Assessor Signature Dat ____/____/____
e

Student declaration
Agreement by the student: Please sign below to demonstrate that you understand what is required of
you in relation to this assessment.
Do you have any special needs or considerations to be made for this assessment? If yes, ☐Yes ☐No
what are they?
Do you understand your rights to appeal the decisions made in an assessment? ☐Yes ☐No
I understand I have three attempts to complete each task satisfactorily. If after the third ☐Yes ☐No
attempt I am deemed ‘Not Yet Competent’, I will be required to do further training
before reattempting this unit
Reasonable adjustment: If you require any adjustments to accommodate a need in order ☐Yes ☐No
to complete this assessment, please talk to your assessor. Arrangements will be put in
place to ensure a fair and flexible approach is undertaken for this assessment. Please
note that the range or nature of the adjustment will ensure that the outcomes of the unit
are not compromised.
I agree to comply with all rules, regulations, policies and procedures provided as part of ☐Yes ☐No
the simulated environment.
I give permission for the RTO to use my assignment at the workplace for assessment ☐Yes ☐No
moderation / validation purposes.
I confirm that I have read and understood my responsibilities and requirements for assessment.
Student Signature Date ____/____/____

ASSESSMENT TASK 3 SIMULATED PRACTICAL OBSERVATION BRIEF
Objective of the The purpose of this task is to source and use current and emerging information on the hospitality
task industry. This includes industry structure, technology, laws and ethical issues specifically
relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a
daily basis to work effectively in the industry.
Resources  Learner Guide

 PowerPoint Slides/Handouts
 Computers, printers, communication technology and information programs used to source
industry information
Fact sheets include:

 Food safety standards (Australia only) -
https://www.foodstandards.gov.au/industry/safetystandards/Pages/default.aspx
 Responsible service of alcohol –
https://www.vcglr.vic.gov.au/resources/education-and-training/responsible-service-alcohol/rsa-
faqs
 Responsible conduct of gaming – https://www.vcglr.vic.gov.au/gambling/gaming-venue-
operator/licensee-resources/responsible-gambling-codes-conduct-and-standards
 Local community protection – https://www.environment.gov.au/resource/local-government-
and-australian-environment-law
Appendices include:
 Session Plan Template
You will be Part 1 Source and use industry, compliance and hospitality technology information
required to Part 2 Update organisational knowledge of the hospitality industry – Presentation
complete
Time allocation Refer to Training Plan

Your task Source and document current and emerging industry information on the hospitality industry
Introduction using at least three information sources listed in the knowledge evidence, including:
 developers of codes of conduct or ethics
 discussions with experienced industry personnel
 industry accreditation operators
 industry associations and organisations
 industry journals, reference books and seminars
 libraries and media
 networking with colleagues and suppliers
 personal observations and experience
 plain English documents, issued by government regulators, that describe laws relevant to
the hospitality industry
 training courses
 unions
Source and interpret information on the following from the above sources and conduct an
information session for colleagues to improve knowledge of the hospitality industry:
 current and emerging products and services
 current issues
 career opportunities
 relationship between other related industries
 compliance issues and quality assurance
 new products, technology, techniques and services
 work ethic required to work in the industry
Identify ways to integrate current hospitality industry information into daily work activities
to enhance the quality of work performance.

Your task Part 1 Part 1 Source and use industry, compliance and hospitality technology information
1.1 You are the manager at your simulated restaurant establishment and have been requested to
source and provide information on the hospitality industry to a group of new team members.
You must identify, source, access and use current and emerging industry, compliance and
hospitality technology information relating to the structure and operation of a hospitality
business.
1.1.1 You must use and reference at least 3 different sources during your research, including:
1. plain English documents, issued by government regulators, that describe laws relevant to
the hospitality industry
2. experienced industry personnel / suppliers (Assessor)
3. colleagues (Classmates)
1.1.2 Conduct research and present information specific to the hospitality industry using,
Microsoft Office PowerPoint.
Role play a conversation with your assessor who will play the role of experienced industry
personnel / suppliers and your classmates who will play the role of colleagues.
1.1.2.1 Ensure you use open and closed investigative questioning to interact effectively and
obtain information.
1.1.2.2 Write and summarise notes, and record information in the information sheet provided
(Appendix 1)
The aim of your research for your PowerPoint Presentation is to provide an overview of the
restaurant / food services sector to the new staff beginning at your establishment and must
cover the following information. Discuss the following with experienced industry personnel /
suppliers (Assessor) and colleagues (Classmates)
The structure of the hospitality industry including:
o Key characteristics
o Main functions
o Features and services of business within your local / regional area
 Career opportunities (career paths within this industry including at least 5 job
pathways) ensuring you outline the roles and general responsibilities of each
role and EEO (equal employment opportunity)
 Work ethic required to work in the industry
 The economic and social significance of the hospitality industry
 Relationships between restaurants and 3 other related industries (for example,
entertainment, tourism, events, accommodation, distribution opportunities,
etc.) Be sure to explain the key characteristics and functions of each associated
industry
 1 new technique / service that is starting to appear within restaurants
 1 new product that is starting to appear within restaurants
 1 example of each of the following current / emerging technologies used
within the hospitality system, explain its features and how it is relevant to roles
within the hospitality industry
o catering systems

o applications for electronic devices and computers
o computer-aided despatch systems
o food production systems
o industry online booking systems
o industry reservations, operations and financial and tracking systems
o project management systems
o social media sites
 2 current issues that impact the industry
 An overview of the following quality assurance processes and how they can be used to
benefit a restaurant establishment
o 2 x laws specifically relevant to the hospitality industry
o 2 x industry accreditation schemes
o 2 x codes of conduct or ethics
o 1 x industry association membership
o 2 x occupational licensing requirement
o reasons for participation and impacts of non-compliance
o roles and responsibilities of individual staff members when participating in
schemes
 Identify 3 ethical issues that often arise when working in a restaurant, and discuss how
to respond to these issues.
 Explain why it is important to stay abreast of current hospitality industry information
and products and services.
 Discuss 3 ways current hospitality industry information and products and services
could be used to enhance the quality of work performed every day.
 Use information on technology and suggest new and improved workplace practices
Note: Use your notes recorded in the information sheet (appendix 1) to create your PowerPoint
presentation.
1.3 Now, prepare for your presentation to the work team (classmates/assessor), you must:
 Prepare a session plan / run sheet to ensure you stay on track and cover all points
(Appendix 2)
 Prepare hand-outs or visual aids to assist in your presentation (Save your PowerPoint
as handouts and print)

Task Part 2 Part 2 Update organisational knowledge of the hospitality industry – Presentation
2.1 Conduct a short information session using your Microsoft Office PowerPoint Presentation
(up to 15 minutes) for new employees (classmates/assessor) within your simulated restaurant
establishment.
2.1.1 The aim of the session is to provide an overview of the restaurant / food services sector to
the new staff and must cover:
 How you would continuously update, review and maintain own knowledge of the
hospitality industry
 The identification and use of a range of opportunities to update current and emerging
knowledge of the hospitality industry
 Monitoring current issues and trends for the industry
 Sharing updated information with colleagues
2.2.2 When presenting the information, it is important that you speak clearly and concisely.
Make sure the information you provide is correct, and presented in a logical and easily
understood format.

SUBMISSION INSTRUCTIONS
Appendices include 1 Information Sheet
2 Session Plan
3 Assessor Observation Checklist
Notes to the assessor You are required to observe the student conduct research and an information
session outlined above. Record your observation in the Assessor Observation
Checklist provided (Appendix 2)
Evidence ☐ Part 1 Source and use industry, compliance and hospitality technology
summary/Submission information (Appendix 1 – 3)
instruction
☐ Part 2 Update organisational knowledge of the hospitality industry
Presentation (Appendix 3)
Assessor submissions ☐ Assessor observation checklist
Due date to be recorded by

assessor

APPENDIX 1 – Information Sheet
Date Time Contact name Notes
Welcome to the business, history of the
16th July2020 10:00am Mathew
company, what our values are
16th July2020 10:30am Sara Introduction on health and safety
Explanation of their work area and related
16th July2020 10:55am Emma
tasks
16th July2020 11:15am Lucy Fire Evacuation procedures
16th July2020 11:35am Mary Location of exit signs
16th July2020 11:55am Elizabeth Location of Fire extinguishers
16th July2020 12:20am Sherry Workplace walk around
Housekeeping, meal
16th July2020 12:45am Ethan
breaks/toilets/Introductions. Ground rules.

APPENDIX 2 – Session Plan
Program Title Health and Safety Induction
Session Duration 10:00 am to 1:00 pm (Total 3-hours session)
Objective To conduct induction training for employees on Work Health and Safety
WHS Handbooks & guides
Aids / Resources
Company’s Policies and procedures to conduct training on WHS
Sequence Topics/Content Methods of delivery Time
Intro, body, conclusion What you are going to How you are going to Timeframe
cover? cover it?
INTRO Welcome to the business,
history of the company, Presentation 30 minutes
what our values are
Introduction on health and
Presentation 25 minutes
safety
Explanation of their work
Presentation 20 minutes
area and related tasks
cover? cover it?
BODY Fire Evacuation
Mock Drills 10 minutes
procedures
Location of exit signs Walk around the premises 15 minutes
Location of Fire
Specific locations tour 10 minutes
extinguishers
Walk around work areas
and introduce them to
Workplace walk around 20 minutes
supervisors and other
workers
Housekeeping, meal
breaks/toilets/Introduction Walk around work areas 20 Minutes
s. Ground rules.
First Aid Kit and Delivery Show a sample Kit 10 minutes
Simulation of emergency Role play 20 Minutes

cover? cover it?
CONCLUSION First Aid Kit and Delivery Show a sample Kit 10 minutes
Simulation of emergency Role play 20 Minutes

Session Outline
This WHS induction program offers to the organization the opportunity to ensure that all employees receive
relevant training.
Attendee Name / Signature Rachel
APPENDIX 3 – Assessor Observation Checklist

To be completed by the assessor whist observing the student perform the task as outlined in this document
Student Name
Record the task in detail the student

performed whilst observing this task
Site description including materials
and equipment on site at the time of
the assessment
Who was present for the observation
task
Note to the assessor Assessors note: You must record in detail under the explain below how the
student demonstrated their ability to satisfactorily lead team effectiveness
when participating in the role play. Record your observations in detail under
the section labelled “Explain How”. You need to ensure that you take
detailed notes on the performance of the learner in the explanation section
provided
Is reasonable adjustment required to ☐Yes ☐ No If yes please explain:
complete this task. If yes please
explain

Assessor Observation Record Sheet
Criterion 1: Describe in detail how the student sourced and documented current and emerging S NS
industry information on the hospitality industry using the following 3 information sources:
1. plain English documents, issued by government regulators, that describe laws relevant to the
hospitality industry (Provided in this document)
2. experienced industry personnel / suppliers (Assessor)
3. colleagues (Classmates)
Please detail how you observed this student demonstrate this criterion ☐ ☐
Criterion 2: Describe in detail how the student sourced and interpreted information on the S NS
following from the above sources and shared with colleagues to improve knowledge of the
hospitality industry:
 current and emerging products and services
 current issues
 career opportunities
 relationship between other related industries
 compliance issues and quality assurance
 new products, technology, techniques and services
 work ethic required to work in the industry
 identify ways to integrate current hospitality industry information into daily work activities to
enhance the quality of work performance.
Please detail how you observed this student demonstrate this criterion ☐ ☐

Observation checklist
Observable checklist Observation Date 1 Observation as Observation as Observation as S NS
required required required
Note: Record dates as applicable
Did the student effectively prepare for the presentation?
☐ Develop a presentation plan / schedule Date: Date: Date: Date: ☐S ☐NS
☐ Identify the intended outcomes of the …./…./…. …./…./…. …./…./…. …./…./….
presentation
☐ Prepare appropriate presentation aids
☐ Prepare hand-outs for participants
Did the student conduct an effective information session for the duration of 15 minutes?
☐ Present self in professional attire (clean and Date: Date: Date: Date: ☐S ☐NS
neat) …./…./…. …./…./…. …./…./…. …./…./….
☐ Speak clearly
☐ Maintain open body language (not folded
arms, eye contact, smile, etc)
☐ Ensure information provided is accurate
☐ Ensure information provided is up to date
(current)
☐ Provide opportunities for participants to
seek clarifications or ask questions
☐ Adjust the presentation to suit the audience
participation and response (or lack of)
☐ Continually summarise key concepts / ideas
as identified strategic points to help
facilitate participant understanding
☐ Demonstrate sophisticated control over own
oral, visual and written formats
☐ Use all technology safely and appropriately

©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission
throughout this task
Did the student conduct research on and explain each of the following in their presentation?
☐ The structure of the hospitality industry Date: Date: Date: Date: ☐S ☐NS
including Key characteristics, Main …./…./…. …./…./…. …./…./…. …./…./….
functions and Features and services of
business within your local / regional area
☐ Career opportunities (career paths within
this industry including at least 5 job
pathways) ensuring you outline the roles
and general responsibilities of each role
and EEO (equal employment opportunity)
☐ Work ethic required to work in the industry
☐ The economic and social significance of the
☐ Relationships between restaurants and 3
other related industries (for example,
entertainment, tourism, events,
accommodation, distribution
opportunities, etc.) Be sure to explain the
key characteristics and functions of each
associated industry
☐ 1 new technique / service that is starting to
appear within restaurants
☐ 1 new product that is starting to appear
within restaurants
☐ 1 example of each of the following current /
emerging technologies used within the
hospitality system, explain its features and
how it is relevant to roles within the
o catering systems
o applications for electronic devices and

computers
o computer-aided despatch systems
o food production systems
o industry online booking systems
o industry reservations, operations and
financial and tracking systems
o project management systems
o social media sites
☐ 2 current issues that impact the industry
☐ An overview of the following quality
assurance processes and how they can be
used to benefit a restaurant establishment
o 2 x laws specifically relevant to the
o 2 x industry accreditation schemes
o 2 x codes of conduct or ethics
o 1 x industry association membership
o 2 x occupational licensing requirement
o reasons for participation and impacts of
non-compliance
o roles and responsibilities of individual
staff members when participating in
schemes
☐ Identify 3 ethical issues that often arise
when working in a restaurant, and discuss
how to respond to these issues.
☐ Explain why it is important to stay abreast of
current hospitality industry information and
products and services.
☐ Discuss 3 ways current hospitality industry
information and products and services
could be used to enhance the quality of

work performed every day.
☐ Use information on technology and suggest
new and improved workplace practices
Did the student source and use industry, compliance and hospitality technology information?
☐ Read and interpret plain English Date: Date: Date: Date: ☐S ☐NS
documents, issued by government …./…./…. …./…./…. …./…./…. …./…./….
regulators, that describe laws relevant to the
☐ Conduct a role play to seek information
from the following sources:
☐ experienced industry personnel /
suppliers (Assessor)
☐ colleagues (Classmates)
☐ Ensure the use of open and closed
investigative questioning to interact
effectively and obtain information.
☐ Use and reference at least 3 different
sources during your research

☐ Clearly list references and notes in
information sheet
☐ Prepare a session plan / run sheet to ensure
they stay on track and cover all points
☐ Prepare hand-outs or visual aids to assist in
your presentation

ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR
THIS TASK
Assessor to complete
ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if the student
is able to satisfactorily apply and perform the following criteria. This checklist is a guide to satisfactory
performance of this task. The criteria below are directly linked to the performance measures required throughout
the task and therefore there are no model answers required as the criterion below is underpinned by this assessment
task. All criterion listed must be satisfactory to achieve a satisfactory outcome for this task. If a NS is provided for
any of the criterion below then the task outcome should be treated as NS and the reassessment process should be
applied.
IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this outcome
was provided. Record your reasons in the section labelled “NS outcomes”
Task requirements - In your professional opinion has the student demonstrated the required skills when performing
the routine task above related to this unit of competency. Is the student able to?
Item Performance Evidence - Task requirements S NS
In your professional opinion has the student applied the required knowledge
when explaining routine tasks related to this unit of competency?
Is the student able to:

1 source and document current and emerging industry information on the ☐ ☐
hospitality industry using at least three information sources listed in the
knowledge evidence
2 source and interpret information on the following from the above sources and ☐ ☐
share with colleagues to improve knowledge of the hospitality industry:
current and emerging products and services
current issues
career opportunities
relationship between other related industries
compliance issues and quality assurance
new products, technology, techniques and services
work ethic required to work in the industry
3 identify ways to integrate current hospitality industry information into daily ☐ ☐

work activities to enhance the quality of work performance.

RECORD OF ASSESSMENT TASK 3
To be completed by the trainer/assessor
Learner details Assessor details
Name Name
Unit SITHIND002 Unit Title Source and use information on Date

Code the hospitality industry
Record of assessment results (please tick appropriate box)
Assessment activity Satisfactory Date More evidence Date
Task 3 – Simulated Practical Observation – Part 1 ☐ ☐

Source and use industry, compliance and
hospitality technology information (Appendix 1 –
3)
Task 3 – Simulated Practical Observation – ☐ ☐

Part 2 Update organisational knowledge of the
hospitality industry – Presentation (Appendix 3) –
Located in this document
Outcome - The learner has completed all the Satisfactory ☐ Not ☐

assessments requirements for this unit of Satisfactory
competency and has been deemed
Context Detail (Assessor to record)

Attempts
Attempt 1 ……../………/…….. Attempt 2 ……../………/…….. Attempt 3 ……../………/……..
Appeals – refer to the complaints and appeals policy and procedure
If you receive a Not Satisfactory assessment result you have the right to appeal. You have three assessment attempts.
After the third attempt arrangements for payment will be made for reassessment purposes. Refer to your student
hand book for more details on the complaints and appeals process.
Assessor Feedback to learner: The assessor must write full feedback to the learner that is constructive and not
generic
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and the tasks it was
applied to
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so please explain:
Assessor Name Assessor Date

Signature
Student declaration - I hereby certify that this assessment is my own work, based on my personal study and/or
research. I have acknowledged all material and resources used in the presentation of this assessment whether they
are books, articles, reports, internet searched or any other document or personal communication. I also certify that
the assessment has not previously been submitted for assessment in any other subject or any other time in the same
subject and that I have not copied in part or whole or otherwise plagiarised the work of other learning and/or other
persons. I confirm that I understand that I must complete this assessment on my own. I confirm that I will not cheat
or plagiarise, or copy from another student during the completion of this assessment.
Student name Student Date

signature


12 SITHIND002 Assessment Task 3 Simulated Practical Observation

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12 SITHIND002 Assessment Task 3 Simulated Practical Observation

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Document Title: Task 3 Simulated Practical Observation

SITHIND002 – Source and use information on the hospitality

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Prerequisite units: Nil

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Time Allocation Refer to Training Plan

Due Date: ……………/……………. /…………….

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Student signature: ………………………………………………. Date: ………………………………

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There are two sections to the workplace observation

Section 1 – The observation

The assessment day

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Resources  Learner Guide

Fact sheets include:

Time allocation Refer to Training Plan

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3 Assessor Observation Checklist

Assessor submissions ☐ Assessor observation checklist

Due date to be recorded by

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Sequence Topics/Content Methods of delivery Time

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APPENDIX 3 – Assessor Observation Checklist

Record the task in detail the student

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Is the student able to:

3 identify ways to integrate current hospitality industry information into daily ☐ ☐

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Unit SITHIND002 Unit Title Source and use information on Date

Assessment activity Satisfactory Date More evidence Date

Task 3 – Simulated Practical Observation – Part 1 ☐ ☐

Task 3 – Simulated Practical Observation – ☐ ☐

Outcome - The learner has completed all the Satisfactory ☐ Not ☐

Context Detail (Assessor to record)

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Assessor Name Assessor Date

Student name Student Date

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