SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

ASSESSMENT 1

SITHIND002 Source and use information on

the hospitality industry
STUDENT
Student Name
Yodkaow Klinubol
Student Number
6224002
Due Date

Trainer Name:
asanka
STUDENT DECLARATION: My Trainer or Assessor has the right to not mark this assignment if the
below declaration has not been signed.
I hereby certify that no part of this assignment or product has been copied from any other
✔ student’s work or from any other source except where due acknowledgement is made in the
assignment.

I hereby certify that no part of this assignment or product has been submitted by me in another
✔ (previous or current) assessment, except where appropriately referenced, and with prior
permission from the Trainer for this unit.

✔ No part of the assignment/product has been written/produced for me by any other person
except where collaboration has been authorised by the Trainer concerned.

I am aware that this work will be reproduced and submitted to plagiarism detection software
✔ programs for the purpose of detecting possible plagiarism (which may retain a copy on its
database for future plagiarism checking).

Student Signature yodkaow

ASSESSOR
Assessor Name

Signature of Assessor:

Date assessment submitted:

Candidate submitted assessment after the due date - NOT YET SATISFACTORY

1 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Instructions to Learner
Assessment Task 1
The assessment activities in this workbook assess aspects of all the elements, performance criteria,
skills and knowledge and performance requirements of the unit of competency.

To demonstrate competence in this unit, you must undertake all activities in this workbook and have
them deemed satisfactory by the assessor. If you do not answer some questions or perform certain
tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you
supplementary questions to determine your competence. Once you have demonstrated the
required level of performance, you will be deemed competent in this unit.

Should you still be deemed Not Yet Competent, you will have the opportunity to resubmit your
assessments or appeal the result.

As part of the assessment process, all learners must abide by any relevant assessment policies as
provided during induction.

If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your
assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish
to do so, discuss this with your trainer/assessor.

Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and
the terms and conditions relating to the submission of your assessment task. Please consult with
your trainer/assessor if you are unsure of any questions. It is important that you understand and
adhere to the terms and conditions, and address fully each assessment task. If any assessment task
is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.

Assessment tasks
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of
the overall unit of competency. When undertaking any assessment tasks, please ensure that you
address the following criteria:

 Address each question including any sub-points

 Demonstrate that you have researched the topic thoroughly

 Cover the topic in a logical, structured manner

 Your assessment tasks are well presented, well referenced and word processed

Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them
as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When
you have any doubts about including the work of other authors in your assessment, please consult
your trainer/assessor. The following list outlines some of the activities for which a learner can be
accused of plagiarism:

2 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

 Presenting any work by another individual as one's own unintentionally

 Handing in assessments markedly similar to or copied from another learner

 Presenting the work of another individual or group as their own work

 Handing in assessments without the adequate acknowledgement of sources used, including

assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be organised
to discuss this with you, and further action may be taken accordingly.

Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in
whole or in part of unauthorised collaboration with another person or persons. Collusion involves
the cooperation of two or more learners in plagiarism or other forms of academic misconduct and,
as such, both parties are subject to disciplinary action. Collusion or copying from other learners is
not permitted and will result in a NYC.

Assessments must be typed using document software such as (or like) MS Office or Adobe.
Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the
trainer/assessor to confirm).

Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory (requires
more training and experience).

Once the learner has satisfactorily completed all the tasks for this module the learner will be
awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and
will be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet
Competent” you will be required to re-enrol in the unit of competency.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with
your assessment and/or the outcome because of that treatment, you have the right to lodge an
appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed
further with the request after discussions with your trainer/assessor, you need to lodge your appeal
to the course coordinator, in writing, outlining the reason(s) for the appeal.

Special needs
Candidates with special needs should notify their trainer/assessor to request any required
adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs
immediately.

3 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Instructions
Objective: To provide you with an opportunity to show you have the required knowledge for this
unit.

The answers to the following questions will enable you to demonstrate your knowledge of:

 Sources of information on the hospitality industry:

o developers of codes of conduct or ethics
o discussions with experienced industry personnel
o industry accreditation operators
o industry associations and organisations
o industry journals, reference books and seminars
o libraries and media
o networking with colleagues and suppliers
o personal observations and experience
o plain English documents, issued by government regulators, that describe laws relevant
to the hospitality industry
o training courses
o unions
 Structure of the hospitality industry and its different sectors:
o key characteristics
o main functions
o features and services of businesses within the local and regional industry
o business relationships between different sectors
 Information of relevance to the hospitality industry:
o economic and social significance of the hospitality industry
o career opportunities within the industry
o roles and general responsibilities for different jobs in the industry
 Key ways that information is used to enhance the quality of work performance:
o improving skills and productivity
o producing food items to meet current market trends and customer expectations
o providing quality hospitality service
o suggesting new and improved ways of doing things
o working effectively with:
 other sectors of the hospitality industry
 suppliers
o working according to:
 ethical industry practices
 legal requirements for self and the organisation
 Key characteristics and main functions of allied and related industries
 Primary functions of:
o major cross-industry and sector-specific industry associations especially those with
which the business has a relationship
o trade unions in the industry
 Basic aspects of ethical issues specifically relevant to the hospitality industry
 Basic aspects of hospitality industry quality assurance processes:
o industry accreditation schemes
o codes of conduct or ethics
o industry association membership
o occupational licensing
o reasons for participation and impacts of non-compliance
o roles and responsibilities of individual staff members when participating in schemes

4 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

 Basic aspects of state, territory and commonwealth laws specifically relevant to the
hospitality industry and actions that must be adhered to by hospitality businesses:
o food safety
o responsible service of alcohol
o responsible conduct of gaming
o local community protection that must be met by hospitality industry operators when
delivering services and requirements to maintain the lifestyle of neighbouring residents
 Basic aspects of industrial relations:
o award provisions
o equal employment opportunity (EEO) law
o rights of employees and responsibilities of employers to make merit-based employment
decisions
 Current and emerging technology used in 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.

Complete the following activities individually or in a group (as applicable to the specific activity
and the assessment environment).
 Do not start answering questions without understanding what is required. Read the
questions carefully and critically analyse them for a few seconds; this will help you to
identify what information is needed in the answer.
 Your answers must demonstrate an understanding and application of learning practices
Be concise, to the point and write answers within the word-limit given to each question. Do
not provide irrelevant information. Remember, quantity is not quality.
 You must write your responses in your own words.
 Use non-discriminatory language. The language used should not devalue, demean, or
exclude individuals or groups based on attributes such as gender, disability, culture, race,
religion, sexual preference or age. Gender-inclusive language should be used.
 When you quote, paraphrase, summarise or copy information from other sources to write
your answers or research your work, always acknowledge the source

5 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Activity 1A
To provide you with an opportunity to identify sources of information on the structure and operation
of the hospitality industry.
1. List five sources of information on the structure and operation of the hospitality industry.
Industry journals and reference books
1

Newspapers
2

Events such as lectures, seminars, workshops and conferences with experienced industry
3 personnel

Registered training organisations – to help furnish staff with new skills, knowledge and
4 experience

Developers of codes of conduct or ethics

5

2. List five characteristics of the hospitality industry.

Hourly wages
1

Long working hours

2

Gratuities
3

A high turnover of staff.

4

Regular opportunities for progression

5

Activity 1B
To provide you with an opportunity to access specific information of relevance to the hospitality
industry to assist operational duties.
1. List three ways of accessing specific information.
Using specific internet search terms
1

Subscribing to websites, magazines, newsletters

2

Attending specific lectures, seminars, workshops or conferences

3

6 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

2. List three types of information on the hospitality industry.

Roles and general responsibilities of different jobs in the industry.
1

Career opportunities within the industry

2

Reports on the social significance of the industry

3

Activity 1C
To provide you with an opportunity to obtain information on features of current and emerging
hospitality products and services relevant to job role.
1. List five helpful websites you would recommend for obtaining information on features of current
and emerging hospitality products and services.
The internet – e.g. news and job websites (such as Frontlinehospitality.com.au and
1 Seek.com.au)

Trade and B2B magazines such as Hospitality Magazine and Open House
2 Magazine

Newspapers
3

Events such as lectures, seminars, workshops and conferences

4

Registered training organisations – to help furnish staff with new skills, knowledge and
5 experience.

Activity 1D
To provide you with an opportunity to use knowledge of the hospitality industry and its products and
services to enhance the quality of work performance.
1. List five ways of using information to enhance the quality of work performance.
Improving skills and productivity
1

Producing food items to meet current market trends and customer expectations
2

Providing quality hospitality service

3

Suggesting new and improved ways of doing things

4

Working effectively with other sectors of the hospitality industry

5

7 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

2. List three tips you would give for using knowledge to enhance work performance.
Learning in real world contexts
1

Setting dates for assessing progress

2

Keeping a diary
3

Activity 2A
To provide you with an opportunity to obtain information on laws specifically relevant to the
hospitality industry, and work compliantly.
1. List three key pieces of legislation and guidelines relating to the hospitality industry in Australia.
Food Standards Australia New Zealand Act 1991
1

Imported Food Control Act 1992

2

Food Standards Australia New Zealand Regulations 1994.

3

2. Go to the Fairwork website and name the current Hospitality Industry Award
Food safety

3. When was the Award last amended?

Responsible service of alcohol

Activity 2B
To provide you with an opportunity to seek information on industry quality assurance schemes and
use it to benefit own organization.
1. What are quality assurance schemes?
Quality assurance (QA) schemes are a method of preventing mistakes or defects in
manufactured products and avoiding problems when providing services to customers.

2. List three aspects of hospitality industry quality assurance processes.

Industry accreditation schemes
1

Codes of conduct or ethics

2

8 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Roles and responsibilities of individual staff members when participating in

3 schemes.

Activity 2C
To provide you with an opportunity to access information on career planning and equal employment
opportunity (EEO) law.
1. List three questions an individual should seek to address when accessing information on career
planning and EEO.
How healthy is the industry?
1

How many jobs are there?

2

What is the average salary?

3

2. What is EEO and who is subject to it?

EEO stands for Equal Employment Opportunity. It covers and tackles discrimination
in the workplace
and associated topics such as harassment, bullying and victimisation.
Most employers are subject to both Federal and State EEO legislation. Each state
and territory has a separately administered tribunal and court system overseeing
these laws. In addition, employees in any state or territory may utilise the Federal
court and tribunal systems.

Activity 2D
To provide you with an opportunity to obtain information on ethical industry practices and conduct
day to day hospitality activities according to those practices.
1. What are ethics?
Ethics are the values an individual uses to govern activities and decisions. In an
organisation, a code of ethics is a set of principles that guide the organisation in its
programs, policies and decisions for the business.

2. List five ethical issues in the hospitality industry.

Overbooking
1

Mistreatment of others
2

Whistle blowing
3

9 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Theft
4

Racism
5

3. What are the benefits of promoting an ethical culture? Provide 5 examples

Loyalty
1

Honesty
2

Trustworthiness
3

Reputation and morale

4

Strong, fair leadership

5

Activity 3A
To provide you with an opportunity to source and access information on current and emerging
technologies that impact on operational duties.
1. List five current and emerging technologies used in the hospitality industry.
The internet – e.g. news and job websites (such as Frontlinehospitality.com.au and
1 Seek.com.au)

Industry journals and reference books

2

Newspapers
3

Libraries
4

Databases such as The ABS – Australian bureau of statistics

5

Activity 3B
To provide you with an opportunity to use information on technology to suggest new and improved
workplace practices.
1. List three aspects of working practice which could be influenced by information on technology.
Communication
1

10 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Efficiency
2

Marketing
3

2. List three ways new technology can improve efficiency in the hospitality industry.
Capture relevant information, such as customer details, in the most simple,
1 timeefficient way

Manage documents to ensure that information is dealt with logically and

2 securely

Address technological obstacles – e.g. simplifying a complex helpdesk process to make

3 it easier to resolve IT problems.

Activity 3C
To provide you with an opportunity to use current and emerging technology in day to day work
activities.
1. List three current and emerging technologies used in the hospitality industry.
Applications for electronic devices and computers
1

Computer-aided despatch systems

2

Food production systems

3

Activity 4A
To provide you with an opportunity to identify and use a range of opportunities to update current
and emerging knowledge of the hospitality industry.
1. List five ways of updating knowledge.
Mentoring schemes
1

Networking
2

Social media (Twitter, LinkedIn, Facebook, Forums)

3

Following blogs
4

Training courses, seminars and workshops

5

11 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

2. List three benefits of staying up-to-date with the latest industry developments.
Making better decisions
1

Being able to spot threats and opportunities early on

2

Becoming aware of any changes you need to think about.

3

Activity 4B
To provide you with an opportunity to monitor current issues and trends for the industry.

1. List three issues and trends in the hospitality industry.

Labour and skills shortages
1

Advances in technology
2

The liquor licence

3

Activity 4C
To provide you with an opportunity to share updated information with colleagues.
1. Why is it important to share industry news with colleagues?
Sharing industry news and trends with your team can help everyone grow potentially;
it can create a positive learning environment and ultimately boost sales and revenue.

2. List three ways of sharing information.

Emails
1

Newsletters
2

Posters
3

3. List three benefits of sharing information.

More robust decision making among professionals because decisions are made
1 based on sufficient, accurate and timely intelligence

The creation of a positive workplace atmosphere

2

12 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM
 SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1

Improved professional development

3

13 ANIBT Assessment Tool

Version 2.2
Date: SEPTEMBER 2022 TADM