GERALD WANIHA - 6 - Activity Workbook For SITHIND002 Source and Use Information On The Hospitality Industry

SITHIND002
Source and use information on the hospitality

industry
Activity workbook
RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College 45039,
CRICOS 03551M
Student Name: Gerald Richard Waniha Student mvc2000101

ID:
Assessor Name: taranjeet
Primary Unit to be assessed SITHIND002 Source and use information on the hospitality industry
Date 24/07/2022
AQF level under which the SIT

unit is being assessed
☐ Student Assessment Record

☐ Assessment
Related documentation
☐ Activity Workbook
☐ ODC included
Location of assessment Workplace ☐ Simulated workplace ☐
MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Page 1 of 27 Doc# 2995 Ver# 1.0 Next Review: 12-10-2022
Acknowledgments
This activity workbook was prepared by Golden Wattle Group Pty Ltd T/A Meridian
Vocational College RTO 45039
The work is copyright in terms of its intellectual property, presentation and structured
content, and entitles licensed training organisations to use, modify, extract or include any
information as required by a special interest group or theme specific retail business.
Apart from any use as described above and/or permitted under the Copyright Act 1968 (as
amended), no part may be reproduced without prior written permission.
The content of this work book was drawn from a range of commercially available resources
and, where appropriate, acknowledgement is provided.
Written by:
RTO 45039 CRICOS 03551M
Level 2 West
50 Grenfell Street, Adelaide 5000
Telephone 0432 421 482
daman@mvc.edu.au

Contents
SITHIND002 Source and use information on the hospitality industry 1
Assessment Requirements 5
Elements and Performance Criteria 5
Foundation Skills 5
Performance Evidence 6
Knowledge Evidence 6
Assessment Conditions 7
How to use this Activity workbook 8
References & Links 9
Industry Suppliers 10
Task 1: Source information on hospitality industry structure 11
Hospitality topic research summary 11
Task 2: Research legal, ethical or industry information 13
Hospitality legal and ethical research summary 13
Task 3: Research and collate information on a hospitality topic 16
Hospitality structure research summary 16
Task 4: Source information on a trade union and an industry association 18
Hospitality association / trade union research summary 18
Task 5: Share researched information 20
Hospitality knowledge summary – organisational systems / technology 20
Share the information with your colleagues 22
Observation 1: PowerPoint presentation to colleagues 24
Observation 2: Role play consultation with industry personnel / supplier / association 25

Assessment Requirements
Elements and Performance Criteria
1. Source and 1.1. Identify sources of information on the structure and operation of the hospitality
use industry industry.
information. 1.2. Access specific information of relevance to the hospitality industry to assist
operational duties.
1.3. Obtain information on features of current and emerging hospitality products and
services relevant to job role.
1.4. Use knowledge of the hospitality industry and its products and services to enhance
the quality of work performance.
2. Source and 2.1. Obtain information on laws specifically relevant to the hospitality industry, and work
use compliance compliantly.
information. 2.2. Seek information on industry quality assurance schemes and use it to benefit own
organisation.
2.3. Access information on career planning and equal employment opportunity (EEO) law.
2.4. Obtain information on ethical industry practices and conduct day to day hospitality
activities according to those practices.
3. Source and 3.1. Source and access information on current and emerging technologies that impact on
use information operational duties.
on hospitality 3.2. Use information on technology to suggest new and improved workplace practices.
technology. 3.3. Use current and emerging technology in day to day work activities.
4. Update 4.1. Identify and use a range of opportunities to update current and emerging knowledge
personal and of the hospitality industry.
organisational 4.2. Monitor current issues and trends for the industry.
knowledge of 4.3. Share updated information with colleagues.
the hospitality
industry.
Foundation Skills
SKILLS DESCRIPTION
Reading skills ▪ Read the content of plain English information about laws and quality assurance
to: processes
▪ Research and sort hospitality industry information and determine information
relevant to own work.
Writing skills ▪ Write and summarise notes, and record information in basic documents,
to: information sheets and files.
Oral ▪ Use open and closed probe questioning to interact effectively and obtain
communication information from:
skills to: ▪ Experienced industry personnel
▪ Colleagues
▪ Suppliers
▪ Industry bodies.
Learning skills ▪ Continuously update, review and maintain own knowledge of the hospitality
to: industry.
Technology ▪ Use a computer and keyboard
skills to: ▪ Use online information systems to search for information.

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job
role, and:
Source and document current and emerging industry information on the hospitality industry using at least three information
sources listed in the knowledge evidence
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
Identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work
performance.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
Sources of information on the hospitality industry:
● 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
Structure of the hospitality industry and its different sectors:

● key characteristics
● main functions
● features and services of businesses within the local and regional industry
● business relationships between different sectors
Information of relevance to the hospitality industry:

● economic and social significance of the hospitality industry
● career opportunities within the industry
● roles and general responsibilities for different jobs in the industry
Key ways that information is used to enhance the quality of work performance:
● improving skills and productivity
● producing food items to meet current market trends and customer expectations
● providing quality hospitality service
● suggesting new and improved ways of doing things
● working effectively with:
● other sectors of the hospitality industry
● suppliers
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:

● major cross-industry and sector-specific industry associations especially those with which the business has a
relationship
● trade unions in the industry
● basic aspects of ethical issues specifically relevant to the hospitality industry
● basic aspects of hospitality industry quality assurance processes:
● industry accreditation schemes
● codes of conduct or ethics
● industry association membership
● occupational licensing
● reasons for participation and impacts of non-compliance
● roles and responsibilities of individual staff members when participating in schemes
Basic aspects of state, territory and commonwealth laws specifically relevant to the hospitality industry and actions that
must be adhered to by hospitality businesses:
● food safety
● responsible service of alcohol
● responsible conduct of gaming
● 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:

● award provisions
● equal employment opportunity (EEO) law
● rights of employees and responsibilities of employers to make merit-based employment decisions
Current and emerging technology used in the hospitality industry:

● catering systems
● applications for electronic devices and computers
● computer-aided despatch systems
● food production systems
● industry online booking systems
● industry reservations, operations and financial and tracking systems
● project management systems
● Social media sites.
Assessment Conditions
Skills must be demonstrated in a hospitality industry service environment. This can be:
● an industry workplace
● A simulated industry environment or activity for which information on the hospitality industry is sourced.
Assessment must ensure access to:

● computers, printers, communication technology and information programs used to source industry
information
● plain English documents issued by government regulators that describe laws specifically relevant to the
hospitality industry:
● food safety
● responsible service of alcohol
● responsible conduct of gaming
● Local community protection.

How to use this Activity workbook
Throughout this workbook you will be lead through a number of tasks that relate to SITHIND002 Source and
use information on the hospitality industry. A number of activities will be introduced to you that will enable you
to confirm your learning or to reinforce a particular point that is critical to the topic being learned. Sufficient
space is provided for you to make notes and you are encouraged to do so. Make notes about things you need
to discuss with your facilitator or your colleagues. Write yourself reminders for topics to revisit or to try to find
some additional reading on a topic discussed.
Please keep this workbook clean and attach to your final assessment for submission to your trainer. Please
keep a copy of tasks for your own records.
Student Requirements / Instructions
Conduct independent research via internet, email and phone to gather a general understating of the hospitality
industry sector and the legislative practices / factors for consideration.
Answer all questions to the best of your ability.
Complete the practical tasks as instructed by your assessor.
Your assessor will do the following.
Observe you in a hospitality setting using a range of skills/tasks to source and use current and emerging
information on the hospitality industry.
Contextualise observations to suit your workplace or training environment.
Provide a range of equipment and resources required to research information
Use the checklist to observe you using a range of skills/tasks.
Observe you over a period of time while you learn and use various skills/tasks.
Record comments and feedback based on their observation of your performance.
Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once)
satisfactorily.
Decide when you are competent at all tasks.

To complete this assessment you are required to do the following.
Observe the learner in a hospitality setting using a range of skills/tasks to source and use current and
emerging information on the hospitality industry.
Contextualise observations to suit the learner’s workplace or training environment.
Provide a range of equipment/resources as specified in the assessment conditions.
Use the checklist to observe the learner using a range of skills/tasks.
Observe the learner over a period of time while they learn and use various skills/tasks.
Record comments and feedback based on your observation of the learner’s performance.
Summarise your overall feedback to practical assessment outcomes.
Ensure that the learner can consistently perform all tasks multiple times (or where not specified, at least once)
satisfactorily.
Decide when the learner is competent at all tasks.

References & Links
Career Planning
https://www.myskills.gov.au/industries/tourism-hospitality
EEO
https://business.gov.au/people/employees/equal-opportunity-and-diversity
Industry Unions
https://www.hospovoice.org.au/
Industry Associations
https://www.ahasa.com.au/
https://www.rca.asn.au/
Industry Legislative Practices
https://www.fairwork.gov.au/
https://www.fairwork.gov.au/about-us/news-and-media-releases/website-news/loaded-rates-added-to-hospitality-award
https://www.safework.sa.gov.au/industry/hospitality
https://www.foodsafety.com.au/laws-requirements/location/sa-nt-wa-tas
https://www.cbs.sa.gov.au/liquor-gambling-lotteries
Liquor License Overview
https://www.sa.gov.au/topics/business-and-trade/liquor
Gambling License Overview
https://www.sa.gov.au/topics/business-and-trade/gambling
Industry Superannuation
https://hostplus.com.au/
https://rest.com.au/
Tourism
https://tourism.sa.gov.au/
Technology / Trends
https://www.foodmag.com.au/top-5-hospitality-and-accommodation-industry-trends-2021/
https://www.lightspeedhq.com.au/pos/restaurant/
https://www.ordermate.com.au/
https://www.aurecongroup.com/thinking/insights/aurecons-successful-hotels/technology-in-the-hospitality-industry-
exploring-the-very-latest-trends

Industry Suppliers
AC Hospitality Suppliers
81 Ledger Rd Beverley SA 5009
+61 8 8347 7811 achospitality.com.au
Get hospitality items supplied to you when you need it the most. AC Hospitality Supplies provide a wide range
of items that can be outfitted to your homes, restaurants or café. A huge variety of kitchenware, glassware,
serving ware, disposables and even miscellaneous items can be found when you visit their store.
Brasco Stainless Steel Australia

u2/66 Ashwin Parade Torrensville SA 5031 +61 8 8120 2190 brayco.com.au
An important of the kitchen comes from the cabinets, shelves used to stored food and other equipment. Sinks,
benches, chairs, stools and tables complete the overall look and feel of a restaurant or a café. Have these
items supplied to you each with their own specifications and design.
Chemflo
St Agnes SA 5097 +61 1300 322 729 chemflo.com.au
Cleaning products play a very important role in hospitality supplies found today as this helps keep your
establishment of course, clean as well as safe. Get cleaners of very type of environment. Hand soaps,
disinfectant, air care, laundry and more are available at Chemflo.
Concept Collections
444 Pulteney St Adelaide SA 5000 +61 8 8232 4262 conceptcollections.com.au
Outfit and equip your establishment with right amount of furniture found at Concept Collections. Mix and match
different colours and give your restaurant the personality and setting that you are looking for. Free showroom
consultation is offered at Concept Collections to help you during your purchase.
The Hospitality Store

140 Days Road Ferryden Park SA 5010
1800 427 557 thehospitalitystore.com.au
The Hospitality Store is one of the leading providers of hospitality supplies in Australia. They have expanded
their services now reaching the Adelaide community. Get a diverse range of cookware, crockery, kitchenware
and more from a trusted supplier only at the Hospitality Store.
Bidfood
2 Comley Street Export Park Adelaide SA 5950 08 8154 5300 bidvest.com.au
Foodservice, hospitality supplies, fresh produce and more can be found Bidvest. Bidvest is your one stop
supply solution that can help fill your kitchen to the brim with the right amount of equipment’s and supplies it
need. Crockery, cutlery, glassware, barware, table service and more are available at their store.
Campbell’s wholesale
65 Deeds Rd North Plympton SA 5037 08 8294 8766 campbells.com.au
Purchase hospitality items in bulk orders and save a considerable amount of money in return at Campbell’s
wholesale. As the name of their store implies, Campbell’s provide super value for and deals to a wide range of
products your kitchen can make use of.
HOLCO
Fine Meat Suppliers Cavan, South Australia, 5094, Australia
Our Service: Wholesaler Distributors, Meat Suppliers Holco is one of Australia’s leading suppliers of quality
Australian meat and produce to the finest Restaurants, Venues, and Steakhouses. Ph.: 8162 8400
AMJ Produce Co
Fruit and vegetable supplier, delivery
13 Burma Road, Pooraka SA 5095 GPO Box 310 Adelaide SA 5000
Ph. (08) 8349 5222 Fax (08) 8349 4390 Email admin@amjproduce.com.au
AMJ Produce Co. aim to be South Australia’s wholesale distributor of choice for fresh fruits and vegetables.
Driven by the Guiding Principles: “Quality Products, Fast Service and Fair Pricing.”: and in all our business
relationships by the basic values of integrity, honesty, trustworthiness and excellence in customer service.

Task 1: Source information on hospitality industry structure
1. Source and use 1.1. Identify sources of information on the structure and operation of the hospitality industry.
industry information. 1.2. Access specific information of relevance to the hospitality industry to assist operational duties.
1.3. Obtain information on features of current and emerging hospitality products and services relevant to job
role.
1.4. Use knowledge of the hospitality industry and its products and services to enhance the quality of work
performance.
Research a hospitality-related topic Choose a hospitality-related topic from the following list
or another topic relevant to your workplace or chosen industry. You must obtain approval
from your assessor for any alternative topics prior to commencing your research.
Identify sources of information on the structure and operation of the hospitality industry.
Identify the structure of the hospitality industry and its different sectors.
Use appropriate communication skills to obtain information from others, such as open and closed questioning.
Use a computer, keyboard and online information systems to search for information.
Access specific information of relevance to assist operational duties.
Access information on career planning and EEO law.
● New beverage/s on the market

● New food trends influencing customer expectations or dishes offered on menus
● An Australian winery or hospitality-related business
● New trends in hospitality
Research the following information about your chosen topic.

● Include a detailed overview of the organisation or product/service
● Its relevance to the industry
● The part it plays in promoting the industry
● How/why it could enhance the quality of your work performance
Conduct your research using one or more of the following methods.

● Internet
● Library, reference books, journal articles, newspaper articles or other media
● Personal observation and experience
● Discussion with industry personnel, networking
● Display professional and personal standards when conducting research.
If interviewing clients or industry representatives face-to-face or over the phone, make an appointment with the client and
prepare appropriate questions prior to the meeting
Seek permission to take notes and explain the reason for your research
Ensure all information obtained from the internet is from a valid, reliable and current source, and cross-check all
researched information with other sources to ensure accuracy
Information should be obtained from three or more sources.
Prepare a brief summary of the results of your research.
Hospitality topic research summary

Q.1 Briefly explain the topic you have chosen and a summary including the research information and who you
consulted.
An australian winery
Wine and food generally go hand in hand. Wine producers in Australia have
a very good reputation for producing excellent quality wines that are not only
sold locally but also overseas. If your wines feature on hotel and restaurant
wine lists, then you have a good chance of increasing sales and profits for
your business.
Have done my research on the internet, articles and social media. But am
planning on visiting penfolds winery when i have time

Use your research to answer the below questions.
Q2: List the sources of information you used to research the topic. Provide the following information
relevant to the sources you accessed.
Website: https://www.penfolds.com/
Person: Gerald Richard
Book:
Q3: How could you use this research to improve your workplace or your team’s performance?
The research could help my workplace by improving team performance

in knowing the best wines in Australia and what they are made of, they
know their history and when they were first made, this could help them
answer any questions the customer might have concerning the particular
wine.
Q4: Explain how you can monitor the progression of the new trend or your researched topic.
This research will help waiters and cooks to understand which wine is
now trending and also to be aware of any future wine that will take over
the market.
Present the results of the research conducted in Task 1 with your colleagues or team.
The PowerPoint Presentation should include the following information, based on your
responses to Task 1 questions including your topic and the following:
Research techniques used and sources of information
A summary of the researched information or results obtained
Impact on the hospitality industry
Impact on the workplace
Changes or improvements to the workplace as a result of the trend or
information researched
Information can be shared in the following situations.
Presented in a formal or informal team meeting or a pre-service briefing
in the workplace or training environment

In a presentation to a class or group of hospitality students in your training environment
Presentation duration must be a minimum of 15 minutes.
You can use any appropriate tools to assist your presentation, such as a PowerPoint presentation, handouts,
samples of items researched, etc.
At the end of the presentation allow time for team members to ask questions.
Your assessor will assess you on the following skills and knowledge.
Ability to use appropriate communication skills to share information with colleagues to improve knowledge of
the hospitality industry
Deliver your presentation.

Task 2: Research legal, ethical or industry information
2. Source and use 2.1. Obtain information on laws specifically relevant to the hospitality industry, and work compliantly.
compliance 2.2. Seek information on industry quality assurance schemes and use it to benefit own organisation.
information. 2.3. Access information on career planning and equal employment opportunity (EEO) law.
2.4. Obtain information on ethical industry practices and conduct day to day hospitality activities according to
those practices.
Research two topics that have significant legal and ethical implications in your workplace.
Integrate knowledge of basic aspects of state, territory and commonwealth laws specific to their work
environment into their day-to-day activities. Identify basic aspects of ethical issues and industrial relations
relevant to the hospitality industry. Access information on career planning and equal employment opportunity
law and integrated knowledge into day-to-day activities. Conduct day-to-day hospitality activities ethically.
Category ONE: Choose one ethical or industry research topic from the following list.
● Workplace codes of conduct
● Industry accreditation schemes
● Ethical industry practices
Category TWO: Choose one legislative research topic from the following list.
● Workplace health and safety
● Responsible service of alcohol
● Responsible conduct of gaming
● Food safety standards and procedures
● Licensing requirements to protect local communities from alcohol-related anti-social behaviours
● Industrial relations, such as equal employment opportunity (EEO) award provisions, rights and
responsibilities of employees and employers
Ensure you research information on legislative requirements in your state or territory. Refer to page 8.
Focus on one aspect of your chosen topic that has a direct impact on your performance in the workplace or
training environment.
Display professional and personal standards when conducting research.
● If interviewing clients or industry representatives face-to-face or over the phone, make an appointment
with the client and prepare appropriate questions prior to the meeting
● Seek permission to take notes and explain the reason for your research
● Ensure all information obtained from the internet is from a valid, reliable and current source and cross-
check all researched information with other sources to ensure accuracy
Hospitality legal and ethical research summary

Q1: What is your two chosen topics, include a summary of the research information and who you consulted.
Category 1.Workplace codes of conduct

A code of conduct is the most common policy within an organization. This policy lays out
the company’s principles, standards, and the moral and ethical expectations that
employees and third parties are held to as they interact with the organization.
Category 2. Workplace health and safety
Workplace health and safety is everyone's responsibility.

Use your research to answer the below questions.
Q2: What are the general implications of this issue in your workplace?
Codes of conduct explain what managers need to do to comply with the law.
A code of conduct
might be that staff cannot wear their chef’s uniform when travelling to and from work
because it contravenes the health and hygiene regulations.
Q3: How does it impact your day-to-day tasks?
following codes of conduct keeps everyone in the workplace safe and secure to do
their work without any problems
Q4: What’s the title of the legislation and/or regulations that sets legislative requirements for your chosen
topic?
Australia has a system of national, state, territory and local legislation, regulations,
standards and codes of practice which enforce minimum food hygiene standards.
Everyone involved in the manufacturing, production, processing, sale and service of

food has a responsibility to comply with food safety legislation.
Q5: Research the link provided on page 8. What are its primary objectives of the EEO?
EEO primary objective –is the principle that every person, regardless of attributes such as
race, gender or sexual orientation, has an equal opportunity to find employment based on
merit
Q6: How does it impact your day-to-day operations? Does it help you improve your performance?
It helps me to be confident and comfortable at work.
Equal Employment Opportunity policy can help promote diversity and minimise
discrimination, harassment and bullying in the workplace
Q7: How can you use this information in your day-to-day activities to ensure you comply with the
legislation?
By following the correct procedure of food safety and how to handle food at the
workplace.

Q8: You operate a licensed hotel with bars, clubs, food outlets and gaming machines. What specific three
legislative practices must the organisation follow?
Hotel, Motel & Accommodation Association (HMAA)
Q9: What qualifications do the staff need to hold in to maintain compliance?
food handling certificate

Liquor licence
Q.10 List the methods that the hospitality industry operators can follow when delivering services to reduce
negative effects to local community and or neighbouring residents?
not harming local plans

Community residents have a right to quiet enjoyment in their homes.
Q11. Which award is your hotel under? What are the basic aspect /provisions of this award?
Hospitality Industry (General) Award 2010.

Minimum wages
Types of employment (e.g. full-time, part-time, casual)
Overtime and penalty rates
Work arrangements (e.g. rosters, variations to working hours)
Hours of work and rest breaks
Annual wage or salary arrangements

Task 3: Research and collate information on a hospitality topic
3. Source and use 3.1. Source and access information on current and emerging technologies that impact on operational duties.
information on 3.2. Use information on technology to suggest new and improved workplace practices.
hospitality technology. 3.3. Use current and emerging technology in day to day work activities.
Research information on one sector of the hospitality industry or another hospitality industry sector.
You must obtain approval from your assessor for an alternative sector prior to commencing your
research.
Source, access and document information on current and emerging technologies that impact on their
operational duties.
Use information on technology to suggest new and improved workplace practices.
Obtain information on features and current in-trend products and services relevant to job role.
Use their initiative and enterprise skills to seek information on industry quality assurance schemes and
emerging technologies.
Choose one sector from the following list.

● Hotel – food and beverage facilities only
● Hotel – food, beverage and accommodation facilities
● Restaurant/café
● Resort
● Entertainment venue
● Gaming venue
● Function or event venue

● Internet
● If interviewing clients or industry representatives face-to-face or over the phone, make an

appointment with the client and prepare appropriate questions prior to the meeting.
● Ensure all information obtained from the internet is from a valid, reliable and current source, and
cross-check all researched information with other sources to ensure accuracy
Hospitality structure research summary

Q1: What sector did you choose and include a summary of the research information and who you consulted.
● Hotel – food, beverage and accommodation facilities

an establishment that provide accommodation and other services
normally larger than a guest house, a has rooms in which people can
stay especially when they are traveling : a place that provides food,
lodging, and other services for paying guests.

Use your research results to answer all the questions.
Q2: Name four job roles commonly found in this sector.
a) General manager of the hotel

b) secretary
c) front office manager
d) housekeeping manager
Q3: List the responsibilities of one of the job roles listed in Q2.
a)General manager —Provide the vision, leadership, and strategy that inspires
your staff to deliver exceptional guest service
b)Secretary— distributing meeting agendas, scheduling meetings and recording
and transcribing meeting minutes.
c) Front office managers are responsible for ensuring that staff treat guests
courteously and that guest services and administrative duties are performed
speedily and efficiently
d)housekeeping manager— Hiring and training staff. Developing staff
schedules. Purchasing cleaning supplies and equipment. Working with hotel
guests who have specific housekeeping needs.
Q4: What is a potential career path for your chosen job role?
apprentices—chef/cook—sous chef—executive chef
Employees in the hospitality industry can take on a position at the lower end of
the seniority ladder and move up at a steady pace.
Q5: What are the key characteristics of your chosen industry sector? What products and services are
provided, where are businesses commonly located and what type of clientele do they appeal to?
The kitchen – is often the central hub of a hotel business. As a guest, it doesn’t
matter which area of the hotel you are in, you will generally be offered or able
to order something to eat or drink.
service provided are Planning menus, prepare and plate food, purchase
and store food.

Q6: What is the economic impact of this industry sector? If possible, provide details on how much revenue
the sector generates and how many people are employed.
a)Direct impact would be the employment that hospitality creates.

b)An indirect impact is the further employment that’s created as a result of
hospitality, for example, jobs created in the supply and delivery industry,
marketing, or in the farming industry.

Task 4: Source information on a trade union and an industry association
Research a trade union and an industry association body related to your industry sector and
job role selected in Task 3. If you work in the industry, answer the questions according to
your current job role and workplace’s industry sector.
Identify sources of information on the hospitality industry.

Understand the primary functions of major cross-industry and sector-specific industry associations and trade
unions in the industry.

● Internet

● If interviewing clients or industry representatives face-to-face or over the phone, make an appointment
with the client and prepare appropriate questions prior to the meeting
● Ensure all information obtained from the internet is from a valid, reliable and current source, and cross-
Hospitality association / trade union research summary

Q1: What sector/association/ accreditation scheme did you choose and include a summary of the research information
and who you consulted.
Union:an organized association of workers in a trade, group of trades, or

profession, formed to protect and further their rights and interests
Association:provide
a path with a forum to get together with other hospitality
staff, share knowledge and ideas and attend training and workshop sessions.
Accreditation scheme: –The

Work Health and Safety Accreditation Scheme (the
Scheme) is designed to improve health and safety in the workplace.
such as AAA Tourism’s STAR Rating Scheme, ACCOR and YHA Australia,
through which you may attain accreditation for your business.

Q2: What’s the main role of a union?
The union’s main role is to negotiate terms and conditions of employment in

the industry it represents. At work, unions give working people a voice in their
workplace. Unions may assist them to gain better pay, improved living
standards, safe working environments and employment security, through
collective bargaining and strength in the workplace.
Q3: What are the benefits of joining this union?
a) clarification and explanation of agreements and award conditions assistance

with grievance procedures
b)assistance and advice on unfair dismissal, redundancy and other termination
issues
c)legal advice relating to working conditions and non–work related issues
d) legal representation in the event of a work-related dispute
Q4:What’s the main role of this association?
Provide a forum to get together with other hospitality staff, share knowledge
and ideas and attend training and workshop sessions
Q5: What are the benefits of joining this association?
Associations work for the benefit of the industry as a whole or a sector of the
industry (not restricted to an employer or employee group).Also associations
provide information and knowledge particular to your sector of the industry.
Q6: What’s the main role of this accreditation scheme?
to provide customers with the knowledge of the organisation and how they
operate in terms of performance ,maintenance and cleanliness in accordance
with the Australian guidelines.
Q7: What are the benefits of becoming a member of this accreditation scheme?
It makes you more visible to travellers: the Stars are one of the most widely
recognised and trusted symbols of quality accommodation standards in the
world.

Task 5: Share researched information
Shared information with colleagues to improve knowledge of the hospitality industry.
Used appropriate communication skills to share information with others, such as open and closed questioning.
4. Update personal 4.1. Identify and use a range of opportunities to update current and emerging knowledge of the hospitality
and organisational industry.
knowledge of the 4.2. Monitor current issues and trends for the industry.
hospitality industry. 4.3. Share updated information with colleagues
ROLE PLAY: Conduct an interview with an industry personnel regarding the future of the
industry in relation to the below topics and what benefits / new approaches are being
implemented. This can be with a supplier, experienced industry personnel, Colleagues and
or Industry bodies.
Seek feedback and investigate current formats or new innovations, current or new capabilities and hospitality
environments they can be used in to help improve and update personal and organisational industry staff and
systems. Ask questions to the industry representative on their own experiences or knowledge from one or
more of the following topics:
Choose one topic from the list.

● catering systems
● computer-aided despatch systems
● food production systems
● industry online booking systems
● industry reservations, operations and financial and tracking systems
● project management systems
● Social media sites.

● If interviewing clients or industry representatives face-to-face or over the phone, make an appointment with
the client and prepare appropriate questions prior to the meeting
● Ensure all information obtained from the internet is from a valid, reliable and current source, and cross-
● Use open and closed probe questioning to interact effectively and obtain information
Hospitality knowledge summary – organisational systems / technology
Q1: What current or new system was mentioned and include a summary of the conversation / research information and
who you consulted.
a)snappii- beneficial app for hospitality companies which have such diverse requirements from
menu selection to customer satisfaction that can be strengthened with technological intervention.
b)chefs journal-This app allows people to share their recipes with followers and friends.
c)e menu pro- an interactive restaurant menu that allows users to browse an attractive and
graphic menu that shows pictures of the food on offer as well as the wine or alcohol list.
d)food ordering tracking app -These apps enable professionals and customers to order
quickly online from restaurants
delivery.com
Uber Eats
Seamless

Q2: Write three open and three closed questions you asked colleagues, industry professionals or others to
obtain information relevant to your topic.
Open:
1.How does the new trending apps help the industry?
2.In which way did the new app help the customer make the right choice?
3.What is your opinion when it comes to new trending app?
Closed:
1.Would it have been easier if the app where introduced sooner?
2.Can you recommend the app to organizations that are not aware of the new trends?
3.Do you think the new trending app might take away some jobs in the hospitality industry?
Q3:Explain how this technology works. What does it actually do?
Snappii allows personnel to improve customer satisfaction by allowing

employees to save the time that is spent on the entry of important data.
Chefs journal It offers different ways to capture a recipe, either by taking a
picture, sharing an audio recording or through text.
e menu pro This amazing app for the hotel industry allows touch screen
browsing of the menu with awesome images of the dishes.
a food ordering tracking app helps us bring our food to reach us in minutes
at the best possible price.
Q4:Which department(s) of your business does it affect?
it affect service department
Q5: How does this technology benefit your business operations from an employee’s and employer’s
perspective?
Employer perspective Hotel operators are seeking ways to reduce staffing

requirements, cross-train staff and reduce overall general and administrative
expenses.
Employee perspective Improving guest services can be demonstrated through faster

check-in and check-out, more timely response to service requests, advanced in-room
technology, providing access
to information in a fast, highly visual and appealing format, enhancing or speeding up
the ordering process for diners or take-away sales, and a myriad of other
opportunities to enhance services.

Q6: How does it make your job easier or more difficult? Suggest ways it can help improve work practices.
Better inventory control helps reduce costs of production, allowing a business

to accurately determine its expenses and competitively price its products.

Share the information with your colleagues
Following the feedback from the industry representative you can assess your current day to day practices.
What can you implement and use to enhance your organisation work performance?
Complete the written staff notification request form so that information is used to enhance the quality of work
performance to:
● improving skills and productivity

● producing food items to meet current market trends and customer expectations
● providing quality hospitality service
● suggesting new and improved ways of doing things
Working effectively with:

● other sectors of the hospitality industry
● suppliers
Write and summarise notes, and record information in basic documents, information sheets and files of the
topic you wish to share with the organisations staff and or management.
It could be new equipment, methods for communication, advertising, online ordering systems for customers,
online ordering systems for suppliers.
STAFF NOTIFICATION REQUEST FORM
IDEA Using food ordering apps
Current practice currently we only serve food to the customer who come to the restaurant
New practice we will give opportunity for our customer to order food from home incase they
cant make it to the restaurant due to weather and other reasons.
Benefit selling more food to customers and to be able to reach them at any place
anytime.
Technology or We need restaurant phone numbers ,websites, laptops, computers or tablets
equipment needed so our customers can reach us through calling or ordering through the
internet.
List any training staffs needs to be trained on how to talk to customers on the phone as they
needed for staff would talk to them when they come to the restaurant and also trained to use
the technology of websites and internet.

RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS
03551M
Student Name: GERALD WANIHA Student ID: MVC2000101
Assessor Name:
Primary Unit to be assessed SITHIND002 –Source and use information on the Hospitality industry
Pre-requisite Nil
____/____/____ (evidence of competency recorded on file)

Date Pre-requisite assessed
Assessors to initiate credit transfer application if required. Competency in the
pre-requisite unit must be evident prior to assessing this unit.
Evidence from the following tasks is included in this assessment. The evidence
supplied and reviewed has been assessed as meeting all requirements for the
unit of competency and Assessment requirements.
Note: All evidence must be supplied and have had a judgement decision of’(S)
satisfactory applied, for a final unit outcome of ‘competent’ to also apply.
Related documentation
● Short answer questions
● Activity Workbook
● SAR (Student assessment record)
● AML-C (Assessment marking list- Class)
Location of assessment MVC Training facility- Simulated workplace
Assessor instructions
Essential throughout the observation/demonstration is the attainment of verifiable aspects of the components of
competency. In the gathering of performance evidence the requirements associated with the Principles of
Assessment and the Rules of Evidence must be applied
Questions mandatory to the assessment – Knowledge Evidence are contained within the written assessment tasks
in the written assessment
In recording responses to observation/demonstration. Remember, the quality of the information you provide will
assist in making the assessment decision
Explain students scenarios which may be applicable to the recipes
Give BEFORE THE ASSESSMENT

● Work based Assessments-Confirm the assessment appointment with the employer and candidate at least two
working days in advance.
● Explain student that assessor will complete all observations during practicals and will ask learner questions to
record details in this observation document
● Give students recipes at least a week before to read and understand
● Reasonable adjustments - Whilst the student has been provided with information regarding how to contact you
or the coordinator regarding any issues or concerns; always brief the candidate adequately to ensure they are
comfortable with the assessment and any necessary reasonable adjustment is made. If so, record the
adjustment in the space provided.

OBSERVATIONS- Observation points mapped against the unit of competency being assessed and referenced.
PC- Performance criteria
Observation 1: PowerPoint presentation to colleagues
Did the student, shared current and accurate hospitality information with classmates/colleagues?
1.1. Identify sources of information on the structure and
1. Source and use industry information. operation of the hospitality industry.
1.2. Access specific information of relevance to the
hospitality industry to assist operational duties.
1.3. Obtain information on features of current and
emerging hospitality products and services relevant to
job role.
1.4. Use knowledge of the hospitality industry and its
products and services to enhance the quality of work
performance.
Observable tasks: Observe if student has done following PC Task Observation notes
completed
correctly
Student used Computer, internet and keyboard to search South 1.1 4.1
Australia related information on Hospitality
Student summarised and recorded information in a report or PPT 1.4
slides to share with colleagues / simulated colleagues
Information provided in report or presentation is accurate and 1.2 1.3
complete on chosen topic
Sourced information is current and relevant to hospitality Industry 1.4
which included the references and sources of information
Information is professionally presented 1.4 1.1
Facts not personal opinion 1.2 ☐ Yes ☐ No
Relevant to the topic and industry
Respected peers and audience
Open and closed Questions asked during and after the presentation 1.4
Answers provide to questions asked about the topic
The student has Sufficient

● Communicated correct information with colleagues/ classmates ☐ Yes ☐ No
☐ Sufficient ☐ Not Sufficient
Assessor signature:
Date: ____/____/_____

Observation 2: Role play consultation with industry personnel / supplier / association
Did the student, consult, interview and seek information in an appropriate professional manner?
4.1. Identify and use a range of opportunities to update
4.Update personal and organisational knowledge of the current and emerging knowledge of the hospitality
hospitality industry industry.
4.2. Monitor current issues and trends for the industry.
4.3. Shared updated information with colleagues.
Observable tasks: Observe if student has done following PC Task Observation notes
completed
correctly
Student used Computer, internet and keyboard to search South 1.1
Australia related information on Hospitality 3.1
Is able to integrate knowledge of basic aspects of state, territory 2.1
and commonwealth laws specific to their work environment into 3.2
their day-to-day activities.
Can write and summarise notes, and record information in basic 4.3
documents, information sheets and files.
Sourced information is current and relevant to hospitality Industry 4.1
Open and closed Questions asked during the interview and 3.1 ☐ Yes ☐ No
displayed sound communication skills appropriate to the audience
and topic
Can obtain information on features and current in-trend products 4.2

and services relevant to job role. 3.2
3.3
used the information gathered to make informed decisions to 4.3
enhance day to day operations and shared to colleagues
The student has Sufficient

● Communicated professionally with industry representative ☐ ☐ No
Yes
☐ Sufficient ☐ Not Sufficient
Assessor signature:
Date: ____/____/_____


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SITHIND002

Source and use information on the hospitality

Student Name: Gerald Richard Waniha Student mvc2000101

Assessor Name: taranjeet

AQF level under which the SIT

☐ Student Assessment Record

Location of assessment Workplace ☐ Simulated workplace ☐

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

RTO 45039 CRICOS 03551M

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Elements and Performance Criteria 5

How to use this Activity workbook 8

References & Links 9

Task 1: Source information on hospitality industry structure 11

Hospitality topic research summary 11

Task 2: Research legal, ethical or industry information 13

Hospitality legal and ethical research summary 13

Task 3: Research and collate information on a hospitality topic 16

Hospitality structure research summary 16

Task 4: Source information on a trade union and an industry association 18

Hospitality association / trade union research summary 18

Task 5: Share researched information 20

Hospitality knowledge summary – organisational systems / technology 20

Share the information with your colleagues 22

Observation 1: PowerPoint presentation to colleagues 24

Observation 2: Role play consultation with industry personnel / supplier / association 25

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Elements and Performance Criteria

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Structure of the hospitality industry and its different sectors:

Information of relevance to the hospitality industry:

Working according to:

Primary functions of:

Basic aspects of industrial relations:

Current and emerging technology used in the hospitality industry:

Assessment must ensure access to:

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Student Requirements / Instructions

Your assessor will do the following.

To complete this assessment you are required to do the following.

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Industry Legislative Practices

Liquor License Overview

Gambling License Overview

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Brasco Stainless Steel Australia

The Hospitality Store

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

● New beverage/s on the market

Research the following information about your chosen topic.

Conduct your research using one or more of the following methods.

Prepare a brief summary of the results of your research.

Hospitality topic research summary

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Person: Gerald Richard

The research could help my workplace by improving team performance

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Deliver your presentation.

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

Prepare a brief summary of the results of your research.

Hospitality legal and ethical research summary

Category 1.Workplace codes of conduct

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 12-10-2021

// (evidence of competency recorded on file)