SITXGLC001 - Research and comply with

regulatory requirements
Assessment 3 & 4 – Written Assessment

Trainee Name

Trainee ID Number

Trainer/ Assessor Name

Submission Attempt Attempt 1 - ☐ Attempt 2 - ☐ Attempt 3 - ☐

Trainee Declaration:
"I hereby certify that:
 This assessment is my own work based on my personal study/research, in my own words.
 I have cited all sources and material used to assist my research for this assessment.
 I have not copied or plagiarized any part of this assessment from another student.
 I or any other student has not submitted this assessment previously.
 I have kept a copy for my own records.
 I am aware of the availability of reassessment consistent with the Institute’s Reassessment
Policy.
 I understand my right to appeal the assessment or reassessment outcome, as per the
Institute’s Complaints and Appeals Policy.

Trainee Initials Date

 Questions

1 What is ‘consideration’ in relation to a Hospitality business contract?

This is the value—typically money—that is offered in exchange for the services and goods
that must be rendered or gained. Industry business visionaries and directors should be aware
of these rules in order to develop worker government aid, ensure visitors have good service,
manage business exposure to danger, and maintain strict compliance with state and
bureaucratic rules.

2 Describe six (6) essential elements of a Hospitality business contact.

 Transportation Sector
 Convenience Sector
 Food and Beverage Sector
 Experience and Recreation Sector
 Travel Trade Sector
 The travel industry Service Sector

3 List six (6) things to be aware of when entering or negotiating a Hospitality business contract.

 Research, research, research.

 Decide the outright arrangement
 Focus on what's generally significant and what able to surrender.
 Ought to do best to decide the partner's requirements.
 Ought to find the normal associations which is offering to the partner.
 Ought to identify who the partners are.

4 What are the obligations of a Hospitality workplace in relation to EEO and Harassment?
 Equivalent Employment Opportunity (EEO) gives that everybody ought to have equivalent
admittance to business and work benefits no matter what their age, orientation, race and so
on. It additionally specifies that everybody ought to be liberated from segregation and
provocation. Moreover, businesses are expected under regulation to make a work
environment that consents to EEO standards. This article will examine a few parts of EEO,
including:

what it is;
it's advantages;
it's execution; and
the outcomes of non-compliance

EEO standards emerge under various government and state hostile to separation regulations.
Under these regulations, you, as a business, should not segregate in view of various grounds,
including:

age;
orientation;
sexual direction;
race;
variety;
identity;
religion;
physical or mental inability;
conjugal status;
pregnancy; and
Family or carer's liabilities.
This applies to all work processes including:

employing;
making due; and
Excusing a representative.
Under Australian Consumer Laws, what are a Hospitality organisations responsibility? in
relation to:
 Refunds
5  Exchanges
 Cancellations
 Imposing and enforcing terms and conditions of quotations
6 What is the main objective of the Food Safety Act? What does this cover?

 To instil confidence in each partner that the organization is a friendly, approachable,

and helpful (public help) body or authority.

 To ensure the basis of Standards and practices that fully ensure consumers' interests
and adhere to the highest level of credibility imaginable

 Increasing the number of participants is necessary for a functional participatory work in

food handling.

 The creation of efficient means for disseminating data enables consumers to make
educated decisions about the food they consume.

 Create a method or design for handling food that reflects the positive responsibility of
each food business administrator.

7 How do the Food Safety Standards affect the Hospitality Trade?

Maintaining excellent sanitary standards in the hospitality industry is a serious problem that, if
left unchecked, can cost businesses a lot of money in fines. Even putting monetary
compensations aside, the damage done to a company's reputation and brand dependability
may take a long time to repair.
As a food handler, what are your personal hygiene requirements as set out in the Food Safety
8
Standard 3.2.2, Division 4.15?
 Clothes, covers, or attire should be immaculate before a work shift begins.
 Ought to keep fingernails short and tidy.
 Ought to wear a hair limitation (cap or hairnet).
 During food preparation, should be keep hands away from nose, mouth, hair, and
skin.
 Shouldn't smoke at a restaurant.
What are your legal requirements in regard to the reporting of health and illnesses whilst
9
working with food and beverages?

10 How does a general liquor licence differ from a packaged liquor licence?

A bundled alcohol permit empowers to offer liquor to the general population, to be polished off
away from the authorized premises. Grocery stores or corner shops with a retail space of
north of 240 square meters, selling bundled alcohol. On the web and mail request
organizations where clients don't go to the authorized premises. Home conveyance.
11 List two (2) conditions of an On-Premises Liquor licence?

1.

Special licence
condition – 6-hour
closure period for
licensed premises

2.

Hotel licence –
general provision
What are the penalties for supplying liquor to an intoxicated person, or allowing drunk or
12 disorderly persons on your Hospitality premises? What defence may you put forward?
Under the Liquor Act 1992, it is an offense to sell or supply alcohol to an unduly inebriated
individual. It is additionally an offense to permit unduly inebriated people to consume alcohol
on authorized premises.

Assuming that you notice a client is purchasing drinks for an unduly inebriated companion,
prompt them it is illegal for them to supply that companion with liquor. Companions who
supply alcohol to an unduly inebriated individual can confront weighty fines, alongside the
licensee or staff for permitting it to work out.

13 What is the current Taxation Ruling relating to the retention of Hospitality business records?

14 Provide an explanation and an example of each of the following terms;

 GST free purchases

GST-Free stock is one that exists in the GST framework; nonetheless, the offer of the
item is GST free. This implies that the business can guarantee GST credits on the
thing. Certain provisions are without gst including staple food varieties like eggs.

Example l: An enrolled greengrocers business comprises completely of selling new

food. The offer of that food is sans gst. The greengrocer hence won't charge GST on
the food it sells, and guarantee input tax breaks for the GST it pays on labour and
products it secures in continuing its business, for example lease and gear.

 Capital purchase

The term "capital purchases" refers to the purchase of material and immaterial
resources (whether through ownership, a leasehold interest, or a permit) that are used
 for beneficial purposes, have a useful existence of at least one year, and are not
acquired as part of a construction project or an IT project. Examples of such
purchases include: Samples 1 through 3 are given.

Example:

Capital buys are 'capital' things people buy, including: business resources buy, for
example, apparatus, sales registers, computers and vehicles (these things are
additionally alluded to as plant and hardware)

 Input taxed supplies

Not all of the labour and goods sold by businesses include the 10% GST in the price.
Input-Taxed offers are one type of offer that corresponds to this representation.
Financial supplies, such as credits, ledger expenses, additional security,
superannuation, offers, and bonds, are one of the most well-known types of input-
taxed transactions.

Examples of Input taxed supplies include: x Financial supplies (which includes the
majority of transactions involving money) x Supplies of private rents x Sales of private
properties (yet not new homes) Food served by school canteens and containers,
precious metal supplies, fundraising events for charitable causes Coin-operated
devices.

 Non GST

Non-GST supply denotes unavailable inventory, such as management provided by a

representative to a manager without a contract or an offer of land, among other
examples. These are independent of your models. This section's purpose is to
determine whether the exclusion from GST has been correctly benefited.

Supplies which don't go under the extent of the GST are named as Non-GST supplies.
Be that as it may, these provisions can draw in charges other than the GST according
to the locale of the state or the country. A few instances of such supplies incorporate
petroleum, liquor, and so forth.
 Provide an explanation of the following terms:
 Taxable sales

The exchanges where deals charges were made are those that have deals
available in retail. The majority of the time, businesses are required to
collect deal fees from customers, but there are a few exceptions. Some
subpar grocery store food isn't subject to the same obligations as planned
restaurant meals and is unlikely to be fined in any way.

 GST input tax credits

15
'Input Tax Credit' is the inversion of the duty to, a paid such citizen charge on any labour and
products that he used in his business. All in all, a citizen can guarantee the credit discount for
the GST that he paid while purchasing any labour and products in the immediate interest of
their business.

 Net GST payable

Net measure of GST implies the aggregate sum of such GST payable by the buyer, less the
discounts, credits, refunds or the like to which the buyer is entitled under the GST regulation,
which discounts, and so forth, might be sensibly assessed by the seller, if important.

Some items included in the G1 label at the GST section of a BAS statement are gross sales,
16 interest earned and gross fees for services. List four (4) items that SHOULD NOT be
included?

17 What does the Superannuation Guarantee (Administration) Act 1992 regulate?

On July 1, 1992, the Government introduced the Superannuation Guarantee

(Administration) Act 1992 (SGAA) to ensure that most employees get
superannuation support from their employer. According to the law, companies are
required to offer their representatives a minimum amount of superannuation
support.
Under the Superannuation Guarantee (Administration) Act 1992, what are Hospitality
18
employers required to do in terms of superannuation?
 Describe the following business structures in terms of tax and ownership;
 Sole trader
19
 Partnership
 Company

20 Describe how the PAYG system works in the Hospitality industry.

21 What is the main objective of the Fair Work System?

Describe the five (5) minimum employment conditions as set out by the Australian Fair Pay
22
and National Employment Standards?

In what is the name of the Act that employees and employers must adhere to regarding
23
workplace safety in each state of Australia?

24 What is the purpose of OHS / WHS legislation?

25 Describe the employer’s responsibility in relation to workplace health and safety.

26 What is ‘duty of care’, and how does it apply to managers within the Hospitality industry?

27 What a Hospitality business do to reduce your risk of public liability?

28 What are your obligations as an employer in relation to workers compensation?

 Describe the steps an employee should take if they are injured at work (in terms of workers
29
compensation)

30 Describe Australia's workplace relation system.

List seven (7) different ways you can maintain your knowledge of regulatory requirements
31
within the hospitality sector.

Identify and describe the basic requirements for two licenses and what might cause theses
32
licenses to be deemed non- compliant and therefore cancelled as a result?

Briefly explain the basic requirements of the Federal Government’s Superannuation

33
Guarantee Levy.

Briefly describe the key responsibilities of an employer under the Commonwealth “Racial
34
Discrimination Act 1975”.

Briefly explain the key responsibilities of an employee under the Commonwealth “Racial
35
Discrimination Act 1975”.

To ensure that chefs and cooks in a Hospitality business comply with the Food Act, what
36 might be three (3) procedures that you could establish and put into place in your Hospitality
business?

Describe the main objective of the Copyright Act 1968 in relation to the operation of a
37
Hospitality business and provide two (2) examples.

Explain the main purpose of the Privacy Act 1988 and three (3) types of customer information
38
that a Hospitality business must keep private.
 Where might you source documentation that explains the operational and legislative
39
requirements of a Hospitality business?

40 List six (6) ways that you can update your knowledge on Hospitality compliance?

41 It is excellent business practice to network with …….

Apart from updating your knowledge on Hospitality compliance, list four (4) other ways you
42
could source opportunities to maintain your knowledge of regulatory Hospitality requirements.

List three (3) legal responsibilities of managers and directors of a Hospitality

43
business.

Why must a Hospitality business maintain occupational licensing and certification

44
requirements?

List three (3) statutory record keeping requirements that a Hospitality business
45
needs to maintain compliance.