Log Book

Student logbook
Work Placement
SITHIND004 - Work effectively in hospitality service
Diploma of Hospitality Management

(SIT50416)
Table of Contents
1. Introduction 3
2. Arranging the Work Experience 3
3. Assessment 4
4. Recording your Work Experience 5
5. Work Experience Requirements 5
6. Support 6
7. Overview of Unit of Competency to be completed 6
8. Contact Details 8
Appendix 1: Assessor Observation Checklist

Appendix 2: Host Supervisor Checklist
Appendix 3: Student Logbook
Appendix 4: Summary Assessment Form
Appendix 5: Practical Placement & Work-Based Training
Policy / Procedure
Appendix 6: Work Placement Agreement
Appendix 7: SIT07 Training Package Extract
Appendix 8: Host Employer Site Assessment Form
Appendix 9: Host Employer Site Monitoring Form
Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 2 of 53

Work Experience
Assessor Guide
1. Introduction
As part of Diploma of Hospitality Management, students are required to undertake a period of
work experience (Work Based Training). There is one compulsory unit of competency which
require work experience, and which are to be assessed in the workplace. They are:
SITHIND004 Work effectively in hospitality service
All students enrolled in the following certificates are required do this work experience prior to
completion:
Diploma of Hospitality Management (SIT60316).
This is a mandatory requirement and is designed to expand students’ knowledge of the

hospitality industry, to improve their skills and to ensure that when they leave, they will be ready
to work in a commercial environment.
Details of this unit is in a later section of this Guide. (See Section 7 and Appendix 7)
The unit is called a ‘holistic’ unit because it is about the integration and application of all service
skills in an operating restaurant (REACH’s Training Restaurant). The unit requires students to
complete a total of 36 service periods or shifts. In the case of hospitality, it is a meal period
such as breakfast, lunch, dinner or function or similar service period. However, since an
average shift in hospitality is about 6 hours, this equates to about 216 hours of work-based
training.
As an assessor for this unit you will be required to visit several workplaces to assess students
as they complete the holistic units of the course.
This guide provides you with an explanation of the units being assessed and sample forms and
checklists you are required to complete at each visit.
Make sure you seek clarification or further information from your trainer prior to visiting a
workplace.
2. Arranging the Work Experience

To assist students to find suitable work experience, SSH will allocate you to a workplace which
has been approved of by REACH. To provide the necessary range of experience there may be
more than one workplace allocation during the work placement period. Students can expect that
some work experience will be paid, and others will not.

If students are employed in a suitable workplace, then that employment may form part or all of
the workplace component of the course. The host employer will need to be:
 Approved by the REACH workplace assessor

 Enter into an agreement with REACH
 Meet all WHS requirements
Compulsory induction sessions:

Prior to the commencement of the Work Placement students will be required to attend the pre-
placement induction sessions held in class.
Inspection of Workplace:
The workplace will be inspected by the REACH Assessor prior to signing the MOU between
REACH and the Host employer. The REACH Assessor will use the REACH assessor site
assessment form as a guide to check if the workplace meets the requirements of an operating
commercial kitchen for work-based training. Appendix 8
Monitoring of Workplace:
The workplace will be monitored on a regular basis during the period of the contract using the
Host Employer Site Monitoring Form. Appendix 9
Signed agreement:
Prior to the commencement of the Practical Placement the student will enter into an agreement
with the host employer and the REACH. The agreement outlines the responsibilities of all three
parties. See Appendix 6 of this document.
Selected host employers will sign a Memorandum of Understanding (MOU) with REACH. The
MOU outlines the obligations of both parties. When students are allocated to a workplace,
REACH, the host employer and the student will sign this agreement outlining the responsibilities
of each party and detailing the tasks to be completed by the student. See Appendix 6
3. Assessment
Students are required to be assessed in the workplace but will not be assessed on every
occasion. During their placement, they will be visited by the REACH Assessor between 2 -3
occasions, depending upon the activities they are undertaking and their progress. Assessors
must assess students against the Performance Criteria in the unit of competency, using the
SSH Assessor Observation Checklist. See Appendix 1.
Students must maintain a detailed logbook recording all their experience and the tasks
completed while in the work placement. This logbook must show sufficient entries to meet the
requirements for the 36 occasions and a range of menu styles and service periods. The logbook
will be signed by the host employer and must be verified by you or the REACH Workplace
Assessor during the assessment phase. See Appendix 3
The supervisor or employer at your workplace will need to supervise students’ work and will also
be asked to complete the Host Supervisor’s Checklist. See Appendix 2

4. Recording the Work Experience
Students’ work experience will be recorded through completion of three documents:
1) Assessor Observation Checklist

This form is to be completed by the REACH assessor on each assessment visit to the workplace
where you will be directly observed as you work. See Appendix 1
2) Host Supervisor Checklist

This form is to be completed by the host employer/supervisor and presented to the REACH
Assessor during each of the assessment visits. See Appendix 2
3) Student Logbook
All hours worked, and tasks completed in the workplace will be recorded here. This log will be
signed by the student and the employer and be monitored by REACH assessor.
You will need to ensure that students complete the logbook during each service period with the
detailed description of duties performed, equipment used, number of customers served and
number of kitchen staff. The logbook needs to be signed by the supervisor at the end of each
service period. The Logbook is attached. The REACH assessor will initial the logbook during the
site visit.
5. Work Experience Requirements

A service period (occasion) or food service period is deemed to be a shift (typically 4 – 8 hours).
A student’s work experience may be in several locations or job roles. Over the 36 occasions
they are required to complete, they must include working during the following service periods:
 Preparing for Service

 During Service
 Closing After Service
Work experience will only be valid if completed in suitable Restaurant/ Cafe inspected and
agreed upon by REACH.
If students wish to complete their work experience through external employment whilst
undertaking training, the work experience can only count after the first 20 weeks of the course
has been completed. If students do not wish to do this, or fail to achieve the full 36 occasions, it
will take place during a block of 8 weeks on completion of the tuition.
Important Information
Remember to remind students that when they are doing work experience, they are representing
themselves and REACH, as well as successfully completing their course. You need to monitor
that they follow the student rules:
 Always be on time for work

 Dress appropriately:
 Ensure you always carry your Logbook

 If you are sick you must contact the college and the employer.
All documents, policies, checklists and other relevant information are available on Campus.
6. Support
Students will have access to the SSH staff and trainers throughout the work-based training
period. They will be provided with a REACH Assessor as a contact.
REACH Academic and English language support staff are also available to assist the student
with any issues relating directly to the workplace.
7. Overview of unit of competence to be completed in the workplace
Description:
This unit describes the performance outcomes, skills and knowledge required to
provide and coordinate hospitality service to customers. The unit integrates a range
of well-developed key operational and organisational skills required by service staff
in hospitality organisations providing a range of organisation products and services
to multiple and diverse customers.
The unit brings together the skills and knowledge covered in individual units and
focuses on the way these must be applied in a hospitality setting to ensure a
smooth workflow and quality customer service. It incorporates preparation, service
and close-down of the work area, using a range of techniques, equipment and
materials.
It involves taking responsibility for own outputs, working as part of a team and
taking limited responsibility for the work of others.
This unit requires the student to complete 36 service periods. Food service periods may be
breakfast, lunch, dinner, supper or special functions and events.
Elements of Competency:
1.Organise and prepare for service.
 Access appropriate workplace information to plan and organise tasks to be

completed.
 Liaise with team members and other relevant people to confirm and inform others of
service requirements.
 Develop and follow a work plan or schedule to maximise efficiency, taking into
consideration roles and responsibilities of other team members.

 Prepare work area, equipment and supplies to meet service requirements according
to established systems and procedures.
2. Provide service.
 Greet customers courteously and appropriately and determine their requirements for
products and services.
 Offer information to customers on available products and services and assist them
to make choices that meet individual needs, special requests or dietary or cultural
requirements.
 Proactively promote, up-sell and cross-sell products and services where appropriate
according to organisation policy and procedures.
 Use the organisation system and technology for reservations, ordering or stock
control as appropriate.
 Provide service, using appropriate methods and techniques to meet customer
expectations of quality, presentation and timeliness of delivery.
 Communicate effectively and work cooperatively as part of the team and according
to established work plan.
 Follow workplace safety and hygiene procedures according to organisation and
legislative requirements.
 Provide quality customer service, deal appropriately with complaints and use
appropriate communication techniques to deal with conflict.
 Identify problems, determine possible solutions and take appropriate action to
resolve the situation according to organisation procedures.
 Complete end of service procedures and farewell customers according to job role
and organisation procedures in a manner that will encourage them to return.
3. Close down after service.
 Clear, clean or dismantle work area according to organisation procedures, WHS

requirements and environmental considerations.
 Complete administration and reporting requirements.
 Review and evaluate products and services with colleagues, where appropriate,
identifying possible improvements.
Please refer to Appendix 7 for complete unit of competence.

8. Contact Details
Students with questions about any aspect of this program can contact the staff at the campus.
Sydney Campus
Moriss Aziz
Lead Hospitality Trainer - Sydney
m.aziz@reachcollege.edu.au
Hobart Campus
h.kong@reachcollege.edu.au

APPENDIX 1
Workplace Experience: Assessor Observation Checklist
This Assessment is to be carried out by the REACH Assessor during his/her visit to the
workplace. The checklist is to be completed during every visit to the workplace and is part of
assessing the students. A minimum of two (2) visits is carried out for each student.
Observation Checklist
Unit of Competence
Student Name
Student ID
Assessor Name
Date of Assessment
No of visit __ of 3
 Breakfast
 Lunch
Meal service
 Dinner
 Function
 A la carte
Menu type  Set menu
 Buffet
Did the student: Yes No Comments
Determine and accurately calculate

commodity quantities for menu according to
recipes and specifications?
Complete mise-en-place including:
 Liaising with other team members about
menu requirements and job roles?
 Organising and preparing for service
according to requirements?
 Setting up table appropriately in
readiness for service?

Identify and use appropriate equipment
correctly?
Serve menu items according to menu and
service style, using appropriate methods?
Greeting customers courteously
Offer information to customers on available

products and services
Assist customers to make choices that meet
individual needs
Proactively promote, up-sell and cross-sell
products
Use organisation system and technology for
reservations
Provide service using appropriate methods
and techniques to meet the organisations
requirements
Communicate effectively and work
cooperatively as part of a team.
Follow workplace safety and hygiene

procedures
Numeracy skills to calculate and or estimate

bills
Demonstrate safe work practices and follow
WHS procedures?
Plan and organise work including
prioritising, sequencing and monitoring
tasks and processes?
Work cooperatively as part of a team and
communicated in a positive and courteous
manner?
Solve problems as they arose?
Demonstrate ability to read menus, recipes,

task sheets and orders?
Details of menu
items produced:
(Assessor to
complete)

Feedback to student:
The student’s overall  Satisfactory  Not Satisfactory

workplace performance is:
Is re-assessment necessary?  Yes  No
Employment Details:
Name of Telephone
Organisation: number:
Address:
Assessor Date
signature
Date
Student signature

APPENDIX 2
Host Supervisor Checklist

This Checklist is to be completed by the Supervisor at the workplace for each student and handed
to the REACH Assessor during each site visit. The checklist is based on the duties to be completed
by the student during work placement. Please tick the box that best suits the student’s performance
during your direct observation in the workplace.
Student Name:
Your Name:
Date:
Location / Venue:
Contact Details of Venue:
Section:
Service Period / Time:
 Breakfast
 Lunch
 Dinner
 Function
Job role undertaken by

student:
Number of Staff on duty:
Number of Customers
served (approximately):
Summary of Tasks
Completed:
Equipment Used:
Student’s performance:
Please tick the column and comment briefly on the student’s performance on the job on each

of the following as applicable:
Satisfactory Performance? Yes No Comments

Mise-en-place
Undertook a range of tasks eg.
 Access workplace information
to plan and organise tasks to
be completed
 Liaise and inform team
members of service
requirements
 Develop and follow a work
plan or schedule to maximise
efficiency
 Set up tables according to
organisation requirements
 Prepare work area and

equipment to meet service
requirements.
Provide service
 Greeting customers
courteously
 Offer information to customers
on available products and
services
 Assist customers to make
choices that meet individual
needs
 Proactively promote, up-sell
and cross-sell products
 Use organisation system and

technology for reservations

 Provide service using
appropriate methods and
techniques to meet the
organisations requirements
 Communicate effectively and
work cooperatively as part of
a team.
 Follow workplace safety and
hygiene procedures
 Numeracy skills to calculate
and or estimate bills
Dietary Requirements
Indicate the special requirement
of customer
 Cultural needs and
restrictions
 Vegetarian
Use of equipment
Used equipment safely?
Hygiene and food safety
Demonstrated personal hygiene and
followed food safety procedures?
Time management
Met required timelines?
Teamwork and Communication
skills
Communicated with other kitchen and
service staff appropriately?
Problem solving skills
Solve problems as they arose e.g.
Shortage of food items?
Communication & Calculations
Read and understood menus and
orders?
Prepared a job checklist/Workflow

plan before the start of the shift?
General Feedback:
The student’s overall  Satisfactory  Not Satisfactory

workplace performance
is:
Date:
Student Signature:
Date:
Supervisor Signature:

APPENDIX 3
Work Based Training Logbook
Name:
Student Number:

Diploma of Hospitality Management SIT60316
Work Based Logbook Instructions
1. You are to make an entry in this logbook for each shift you complete in a fully equipped, operational hospitality venue.
2. Your completed logbook forms an essential part of your assessment for the Diploma of Hospitality Management.
3. You should use a separate page for each establishment in which you gain experience.
4. For each shift, you must record the date of the shift, the number of hours you worked, description of your duties (a brief
of the equipment used, task performed), the number of meals served, the number of service staff, and the name of your
supervisor.
5. Each entry in the logbook must be signed by your supervisor.
The completed logbook can be used to provide evidence which shows that skills have been developed in a fully equipped, operational hospitality
venue over a period and on at least 36 occasions.
Employer (Name of establishment):_____________________________________________________________________________

Address: _________________________________________________________________________________________________
_________________________________________________________________________________________________
Preparing for Service

Description of Duties
Task performed
No. of
No. of Mise-en-place No. of
Date Equipment used Service Supervisor Signature
Hours Set up table, workstation covers
Staff
Check bookings, coordinate with the kitchen Chef)
Attend briefing with staff/ Manager
For Office use only

Date:
No of Occasions:
Checked by (Trainer name):
Comments:

Address: ________________________________________________________________________________________
During Service
Date No. of Equipment used Description of Duties No. of No. of Supervisor Signature
Hours Task performed covers Service Staff
Meet and greet customers
Lead customers to the allocated table

Looking after customers’ needs

Address:
During Service
Task performed
No. of No. of No. of
Date Equipment used Meet and greet customers Supervisor Signature
Hours covers Service Staff
Lead customers to the allocated table
Looking after customers’ needs

Address:
Closing after service
Task performed
No. of No. of No. of
Date Equipment used Clean up Supervisor Signature
Hours covers Service Staff
Set – up for next day/ service
Attend debriefing session

For Office use only
Date:
No of Occasions:
Checked by (Trainer name):
Comments:

Student Log
Employer Name:
Employer Address:
Type of Food outlet: Hotel café Bistro Reception centre Aged care others: Please specify: __
__________________
Task Performed
Date Date Date Date Date Comments
Dealt with various situations at
work

Late arrivals
No- shows
walk-in customer
Greet customers
Communicate with service staff
Communicate with Kitchen staff
Demonstrate health and safety
practices
Ability to explain the Menu and
suggest dishes to meet
Customer’s special needs
1. Dietary needs
2. Religious needs
Clearing tables after service
Involved in deep-briefing
session after service
Setting up tables for next service

Summary of Logbook:
Student Name:
Name of Organisation:
Contact Person:
Contact Phone Number
Contact Person:

Contact Person:
Number of periods “setting up for service:”
Number of periods “during service:”
Number of periods “closing down after service:” Total number of service periods worked:
Verified by REACH Assessor: Date:

APPENDIX 4
For office use only
Summary Assessment Form
Student name
Student ID
Assessor name
Date
Employers Visited:
1. Name of Organisation:
Contact Person:
Contact Phone number:
Assessor’s Name:
Assessor’s signature
Contact Person:
Assessor’s Name:
Contact Person:
Assessor’s Name:
Evidence collected: Work based training logbook Yes No
Supervisor’s checklist Yes No
REACH Assessor checklist Yes No
Student result based on SITHIND004 Work effectively in hospitality service (36

the evidence collected: service periods)
Tick the appropriate box C NYC
 
Has the student completed Total number of
the required number of Yes No Occasions:
Occasions and Menu
styles?
Trainers Name: Signature:
APPENDIX 5

Practical Placement & Work Based Training Policy/Procedure
1. Policy
This policy/procedure ensures any courses requiring practical placement are developed to
ensure that the practical placements are managed in a manner which benefits the student and
minimises risk to the student, host employer and REACH.
The following procedure also ensures compliance with the requirements of the Guidelines for
Applications for Approval of Work-Based Training in Courses for Overseas Students and the
Guidelines for Delivery and Assessment of the “Holistic Units” in the SIT07 Tourism,
Hospitality & Events Training Package.
.
This policy and procedure will ensure practical placements should only be implemented
where:
 It must be undertaken to gain the qualification
 REACH has appropriate arrangements for the supervision and assessment of overseas
students in place
Definitions
Practical Placement Any structured workplace learning that is part of a written agreement
between REACH and an employer/organisation. It includes work
observation, work experience and other forms of workplace learning.
Host Employer Workplace providing practical placement activity
Workplace Supervisor Employee or owner of host organisation identified as contact person

for student and REACH.
Practical Placement Written agreement signed by student, host employer and REACH to
Agreement specify the hours of placement and activate insurance cover.
Please Note:
 REACH will have no involvement with any business employing students
 This includes financial or incidental interests or relationships
 Students will complete these work placement hours as part of the course duration
requirements.
2. Procedure
Informing Staff and Students of Practical Placement Requirements

 Work placement will be required as part of a course where:
 The Training Package specifically states Work Placement hours are to be completed as
part of the training;
 The most appropriate method of training or assessment is through work placement in an

appropriate industry workplace.
 Where a course has been identified as requiring a practical placement component REACH will
identify the specific units and the reasons that work based training is most appropriate form of
delivery and assessment.
 The specific number of work placement hours and the specific workplace requirements will be
determined and included in the course structure.
 REACH will identify practical placement requirement on course marketing materials. The
information will include the required hours of work placement and any industry specific
requirements, for example police checks.
 All staff involved in the delivery of the course shall also be informed about the work placement
requirements and their roles and responsibilities involved with practical placements. This
information shall be covered through the staff induction process and through on-going staff
meetings.
Sourcing Practical Placements
 The process for sourcing a work placement position for students shall be undertaken as
indicated below:
 Student is placed with a (screened & compliant) willing host employer;

OR
 Existing employer or nominated employer of the student is screened for compliance
following REACH policy and procedure and on successful screening the student is
registered against this employer.
 To generate placements REACH will liaise with industry to identify potential host employers.
REACH will determine suitability of potential host employer, including supervision and
occupational health and safety requirements.
 A site visit will be conducted by REACH for all host employer workplaces. The site visit shall
ensure the workplace is appropriate for the student’s placement and there is access to
appropriate equipment while maintaining WHS standards.
 All host employers shall be given information relating to the work placement requirements and
course information and will be required to enter into an MOU with REACH. The MOU will
outline the responsibilities of both parties.
 A ‘Work Placement Agreement’ shall be signed by REACH, the host employer, and the
student. The agreement will specify the roles and responsibilities of all parties, hours the work
placement will take place and the total hours required to complete the outcomes of the
specified units of competency requiring the work placement.

 The ‘Work Placement Agreement’ shall include the requirement for the Host Employer to
provide an induction session with all students prior to any placement hours being completed.
Prior to Practical Placements
 Students will undertake training within the college environment in all pre-requisite units and the
theory components of units to be assessed in the work placement. This includes any
Occupational Health and Safety training that is to be included within the course. This training
shall take place within REACH
 -I classrooms and simulated work environments and shall occur prior to any work placements
undertaken.
 Students will undertake a workplace induction which will allow for the student to become
familiar with the workplace and meet host employers and colleagues. The induction will be
conducted by the host employer as indicated within the ‘Work Placement Agreement’
Undertaking Practical Placements
 Students will be required to complete the work placement as specified in the ‘Work Placement
Agreement’. Any variations to the hours worked and conditions of the work placement must be
amended in the agreement by REACH and re-issued to all parties for authorisation.
 Student’s attendance through the work placement shall be recorded by the host employer and
the student via the ‘Work Placement Log’. This will record all times and dates the student
completes work placement hours for the host employer.
 The student shall be provided support and guidance from the host employer in the completion
of required workplace tasks. These tasks will ensure the student further develops their skills
and knowledge in the required areas as specified in the Work Placement Agreement.
 REACH will monitor the work placement through trainers and assessors completing:
 Regular contact with the student through normal classes where feedback on the work
placement will be sought;
 Site visits to conduct assessments in the workplace where trainers will ensure the
workplace is providing adequate support and guidance to the student. The Trainers will
also ensure the workplace is WHS compliant;
 The employer and student will be required to sign a logbook indicating the hours
completed which will be monitored by trainers / assessors.
 Assessment of required practical skills will be undertaken by qualified trainers and assessors
where appropriate. On some occasions the trainer may require the host employer to
participate in the assessment process through observing students in the workplace. All
assessments shall be signed off by a qualified assessor from REACH
Recording of Practical Placements
 Each student undertaking a Practical placement shall have a copy of their ‘Work Placement
Agreement’ kept on their file.

 All hours completed within the workplace shall be recorded in the student’s ‘Work Placement
Log’. This log shall be signed by the student and the employer and be monitored by the
REACH trainer / assessor.
 The ‘Work Placement Log’ will be kept on the student’s file as evidence for the specified unit(s)
and be included as an assessment requirement for the specified unit(s).

APPENDIX 6
Work Placement Agreement

Student Name:
Host Name:
Date of Work Placement:
RTO Contact Person:

Introduction:
This Agreement is required for any Work Placement undertaken as part of a course within
REACH. All parties (REACH, Student, and Host Organisation) must sign this agreement to
initiate this approved work placement agreement. This agreement is required where the work
placement:
 Is directly related to the course of study being undertaken by the student;
 managed and organised by REACH;
 undertaken under the supervision of a host organisation.
Purpose of the Agreement:

This work placement agreement sets out the responsibilities of REACH staff, host
organisations and students for programs delivered by REACH. This agreement must be
completed and signed by all parties prior to the commencement of any work placement
arrangement.
Definitions of terms within this Agreement:
Practical Placement Any structured workplace learning that is part of a

written agreement between a training organisation
(REACH) and an employing or host organisation. It
includes work observation, work experience and
other forms of workplace learning.
Host Site/Organisation Workplace providing practical placement activity
Workplace Supervisor Employee or owner of host organisation identified

as contact person for student and REACH.
Practical Placement Written agreement signed by student, host

Agreement organisation and REACH to specify hours of
placement and activate insurance cover.

STUDENT RESPONSIBILITIES
BEFORE THE PLACEMENT

1. Be aware of the information in this agreement.
2. Participate in the work placement selection process used by REACH and the host
organisation.
3. If student is under 18 years of age obtain a parent’s or guardian’s approval to enter into the
agreement.
4. Provide accurate and timely information where requested to satisfy any host organisation or
legislation requirements prior to commencing a work placement.
5. Advise REACH of any medical or other factors that may adversely affect personal health and
safety or the health and safety of others while on placement.
6. Ensure all learning requirements while on placement are understood.
7. Understand all conditions of employment while on placement (inc. payment, hours, and
uniforms etc.)
DURING THE PLACEMENT

1. Participate in an induction on the first day of the placement or as required.
2. Follow the host organisation rules and follow all reasonable instructions of the organisation
and their staff.
3. Be punctual, courteous and act in a manner appropriate to a workplace. For example,
telephone the host organisation if you are going to be absent, preferably in advance,
otherwise as early as possible.
4. Complete any assessment requirements set by REACH trainers/assessors, including
gathering evidence of competence.
5. Comply with all legislative requirements of the host organisation. Such requirements may
include occupational health and safety matters, maintaining commercial confidentiality or
privacy of personal information.
6. Comply with all occupational health and safety policies and legislation, including wearing
protective clothing and using safety equipment as directed by the host organisation or their
staff.
7. Take reasonable care to protect your own health and safety and the health and safety of
others in the workplace. This includes not consuming alcohol or drugs, which may constitute
a risk to personal safety or the safety of others.
8. Report all incidents and accidents to the host organisation and to REACH as soon as
possible after the event. A REACH incident form must be completed to document this, as
well as any other reporting requirements of the host organisation.
9. Obtain all medical treatment deemed necessary by a medical practitioner if you are injured
while on placement. (Note that you are responsible for the cost of all medical expenses
covered by Medicare / OSHC, or a combination of Medicare and private health funds, in
respect of injuries, including the gap between the cost of medical treatment and
Medicare/private health fund payments).
10. If you receive payment from the host organisation while on placement, you may not be

covered by your WHS POLICY or the REACH personal accident insurance policy. You will
need to make sure that you are adequately covered through your employment contract.
AFTER THE PLACEMENT

1. Complete an evaluation form for the placement if requested to do so by REACH or host
organisation.
2. Write a letter of thanks to the host organisation for hosting the placement.
REACH RESPONSIBILITIES

1. Provide equal opportunity to all students in accessing placements and provide for
reasonable adjustment where necessary. If a student is under 18 years of age, make sure
that parent or guardian approval is obtained to enter into a work placement agreement.
2. Contact host organisations and negotiate the work placement program, including the student
selection process and the type of training placed students will undertake.
3. Discuss student safety with the host organisation and ensure that a student is not placed in a
work situation where there are:
a. General unacceptable workplace risks or working conditions.
b. Identified WHH&S risks or issues
c. Specific unacceptable risks or hazards due to the student’s age, maturity, ability,
disability or medical condition.
4. Advise the host organisation in writing of any relevant medical or other factors that may
affect the student’s health and safety or the health and safety of others while on placement.
5. Ensure that both the host organisation and student (and if applicable, parent/guardian) have
a copy of, and fully understand, the work placement support materials and the approved
work placement agreement.
6. Ensure a work placement agreement is completed, signed and held at REACH prior to the
student starting their placement. The host organisation and student should also be given
copies.
7. Make sure the student has fulfilled any industry specific requirements, for example police
checks.
8. Ensure that the host organisation certifies in the work placement agreement that they have
their own public liability insurance and lists the insurance company responsible for the cover
in the agreement.
9. Assist the student to prepare for the placement, ensuring a full understanding of the work
placement requirements is understood.
10. Provide the host organisation and student with the contact details of a suitable contact
person at REACH.
11. Provide all required documentation to students and host organisations such as Agreements,
Work Placement logs, and any other required documentation to support the work placement.

1. Ensure that the student undergoes an appropriate induction at the workplace
2. Make regular contact with the host organisation and student during the placement to monitor
progress and provide support as required. This may include developing the host
organisation’s capacity to coach and train the student.
3. Visit the workplace to monitor the student’s progression (at least once every two weeks) and
working conditions. Assessments will also be conducted to confirm student progress.
4. If the REACH’s contact person is made aware of any accident or incident they are required
to ensure that the student and host organisation complete an incident form for the accident
or incident that occurs within the workplace during the Work Placement.
5. Terminate the program immediately if there is any concern that the student’s physical or
emotional health and safety is placed at risk.
AFTER THE PLACEMENT

1. Provide the host organisation with an evaluation form or other method of giving feedback on
the work placement program and send a letter or call the host organisation to thank them for
hosting the student.
2. Keep an accurate record of the work placements and make sure that this is kept in student
file as evidence.
HOST SITE RESPONSIBILITIES

1. In consultation with the REACH contact person, participate in an appropriate process for
selecting students for placement.
2. Plan for the student’s time in the workplace, including discussing the learning needs of the
student with the REACH contact person.
3. Notify the REACH contact person of any significant risks, restrictions or legislative
requirements imposed in the workplace so that REACH can determine the appropriateness
of the workplace for Work Placement purposes.
4. Complete and return to REACH a signed Work Placement Agreement for each student that
will be conducting Work Placement within the host organisation’s workplace.
5. Certify on the agreement that the workplace holds its own relevant public liability insurance
cover. Please also list the company with which cover is maintained.
DURING THE PLACEMENT

1. Ensure that the student receives an appropriate induction into the workplace, including tour
of premises, introduction to work colleagues, identification and explanation of all WHS
requirements, confirmation of hours, duties, and reporting procedures
2. Provide supervised training and relevant learning experiences as discussed with the REACH
trainer and as contained in the student’s learning plan.
3. Provide a safe working environment where the student is:
a. Adequately supervised by the host organisation and their staff;

b. Fully informed of the risks associated with the work environment;
c. Provided with protective clothing and safety equipment as needed;
d. Safeguarded from injury or risks to health as employees are under relevant
Occupational Health and Safety legislation.
4. Participate in the training and assessment processes as required and directed by the
REACH trainers and assessors. This will involve providing support and guidance in the
development of specific skills and knowledge and providing support in the assessment
process.
5. Ensure that students can contact their parent/guardian or REACH representative if
necessary.
6. Provide the student with ongoing feedback and complete any assessments of the student
where these have been negotiated with REACH staff.
7. Understand that if the student is paid while on placement the student may be deemed to be
an employee of the host organisation and may be covered by the host organisation’s
workers compensation scheme.
8. Ensure that students participating in work placements are not subjected to any form of
sexual harassment, victimisation or discrimination, in accordance with equal opportunity and
anti-discrimination acts and other similar legislation, and at common law.
9. Report all incidents/accidents immediately to the REACH contact person. Complete an
incident report for each incident/accident on the form provided by REACH.
10. Verify all hours the student completes as part of the Work Placement via a student’s Work
Placement Log.
AFTER THE PLACEMENT

1. Complete an evaluation of the work placement program to provide REACH with feedback on
the Work Placement program and the student’s outcomes.
GENERAL INFORMATION
TERMINATION
1. This agreement may be terminated immediately where any party (student, host organisation
or REACH staff) feels any party is being placed in a position of unreasonable risk or danger.
2. Where the host organisation or student believe the placement has become untenable for
any reason, they should contact the REACH contact person and seek further advice.
3. Termination must be communicated verbally to each party immediately upon its occurrence,
followed up by notice in writing to each party giving the reasons for the termination.
4. Where appropriate options such as replacing students or workplaces may be possible and
shall be determined by REACH on a case by case basis.

REACH WORK PLACEMENT AGREEMENT
COURSE INFORMATION
Course/Qualification:
Units/Modules requiring Work

Placement:
STUDENT INFORMATION
Student’s Name:
Student’s Phone No.:
Student Email:
If under 18, name of

parent/legal guardian:
HOST SITE INFORMATION

Name:
Address:
Email:
Contact Person at Workplace:
Contact Phone No. at

Workplace:
REACH INFORMATION
Contact Person at REACH
Contact Phone No.:

Contact Email:
Proposed Start Date
Proposed Completion Date
Commencement Time Each Day
Finish time Each Day
Payment Arrangements
Tasks to be Completed in the Workplace This section needs to list the activities that the
student needs to undertake in the workplace, e.g.
Prepare and serve 6 different breakfast menus

PLACEMENT STRUCTURE
Length / Dates of Placement:
Hours of Work:
Location of Placement:
Description of Placement:
Special Conditions (e.g. safety):
DECLARATION
REACH Representative:
I have read and understand my responsibilities under this Work Placement Agreement and REACH
approves the work placement outlined above.
Authorised REACH representative Signature:
Name and Title: Date:
Student:
I have read and understand my responsibilities under this Work Placement Agreement.
Student Signature: Date:
Parent/Legal Guardian (if under 18): Date:
Host Organisation:
I certify that this organisation holds a current public liability insurance policy with:
I have read and understand the host organisation’s responsibilities under this agreement.
Host Organisation Signature:
Name and Title: Date:

APPENDIX 7 Training Package Extract
SITHIND003A Provide and coordinate hospitality service
Unit descriptor This unit describes the performance outcomes, skills and knowledge
required to provide and coordinate hospitality service to customers.
The unit integrates a range of well-developed key operational and
organisational skills required by service staff in hospitality
organisations providing a range of organisation products and
services to multiple and diverse customers.
The unit brings together the skills and knowledge covered in
individual units and focuses on the way these must be applied in a
hospitality setting to ensure a smooth work flow and quality customer
service. It incorporates preparation, service and close-down of the
work area, using a range of techniques, equipment and materials.
It involves taking responsibility for own outputs, working as part of a
team and taking limited responsibility for the work of others.
State and territory licensing requirements may apply.
Employability skills The required outcomes described in this unit of competency contain
applicable facets of employability skills. The Employability Skills
Summary of the qualification in which this unit is packaged will assist
in identifying employability skills requirements.
Prerequisite units Nil
Application of the unit This unit applies to a range of accommodation, catering and food
and beverage services in various hospitality venues and settings
such as hotels, restaurants, clubs, pubs, motels, gaming operations
and catering outlets.
Competency field Working in Industry
Sector Hospitality
ELEMENT PERFORMANCE CRITERIA

Elements describe the Performance criteria describe the required performance needed to
essential outcomes of a unit demonstrate achievement of the element. Where bold italicised text
of competency. is used, further information is detailed in the required skills and
knowledge and/or the range statement. Assessment of performance
is to be consistent with the evidence guide.
1 Organise and prepare 1.1 Access appropriate workplace information in order to
for service. plan and organise tasks to be completed.
1.2 Liaise with team members and other relevant people to
confirm and inform others of service requirements.
1.3 Develop and follow a work plan or schedule to maximise
efficiency, taking into consideration roles and responsibilities
of other team members.

ELEMENT PERFORMANCE CRITERIA
1.4 Prepare work area, equipment and supplies to meet service
requirements according to established systems and
procedures.
2 Provide service. 2.1 Greet customers courteously and appropriately and determine
their requirements for products and services.
2.2 Offer information to customers on available products and
services and assist them to make choices that meet individual
needs, special requests or dietary or cultural requirements.
2.3 Proactively promote, up-sell and cross-sell products and
services where appropriate according to organisation policy
and procedures.
2.4 Use the organisation system and technology for reservations,
ordering or stock control as appropriate.
2.5 Provide service, using appropriate methods and techniques to
meet customer expectations of quality, presentation and
timeliness of delivery.
2.6 Communicate effectively and work cooperatively as part of the
team and according to established work plan.
2.7 Follow workplace safety and hygiene procedures according to
organisation and legislative requirements.
2.8 Provide quality customer service, deal appropriately with
complaints and use appropriate communication techniques to
deal with conflict.
2.9 Identify problems, determine possible solutions and take
appropriate action to resolve the situation according to
organisation procedures.
2.10 Complete end of service procedures and farewell
customers according to job role and organisation procedures
in a manner that will encourage them to return.
3 Close after service. 3.1 Clear, clean or dismantle work area according to organisation
procedures, WHS requirements and environmental
considerations.
3.2 Complete administration and reporting requirements.
3.3 Review and evaluate products and services with colleagues,
where appropriate, identifying possible improvements.

REQUIRED SKILLS AND KNOWLEDGE
This section describes the essential skills and knowledge and their level, required for this
unit.
The following skills must be assessed as part of this unit:
 planning and organising work, including prioritising, sequencing and monitoring tasks
and processes
 integration and application of service skills, including preparation, service procedures,
close and customer relations
 working cooperatively as part of a team and providing advice and support as required
 using safe and hygienic work practices in relation to provision of hospitality products and
services according to organisation and legislative requirements
 communication skills to liaise with other team members, clarify requirements, provide
information and listen to and interpret information and non-verbal communication
 numeracy skills to calculate and/or estimate bills, stock requirements and required
ingredients, materials or equipment.
The following knowledge must be assessed as part of this unit:

 organisation administrative and reporting procedures
 relevant legislative and regulatory requirements related to hygiene, health, safety,
security and provision of hospitality products and services.
 current knowledge of all main products and services offered by the organisation.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different
work environments and situations that may affect performance. Bold italicised wording in
the performance criteria is detailed below.
Workplace information  job role and tasks to be performed
includes:
 verbal or written advice affecting job performance and
service requirements
 details of expected business, including customer
requirements and scheduling
 knowledge and availability of products, services and
specials
 local area knowledge and venue facilities.
End of service procedures  safe storage of products, equipment and supplies

include:
 cleaning procedures related to work areas and
equipment
 debriefing sessions, including quality service reviews
 restocking
 preparation for the next service period.

RANGE STATEMENT
Environmental  recycling and minimising waste
considerations include:
 responsible disposal of waste
 efficient energy use
 efficient water use.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with
the performance criteria, required skills and knowledge, the range statement and the
Assessment Guidelines for this Training Package.
Critical aspects for Evidence of the following is essential:

assessment and evidence  collection of direct, indirect and supplementary
required to demonstrate evidence showing provision of integrated service for a
competency minimum of 36 complete service periods (shifts) to
ensure integration of skills and consistency of
performance in different circumstances
 ability to multi-task and respond to multiple demands
and requests of a number of customers with varying
requirements
 ability to deal with typical issues such as workplace
time constraints, late arrivals, no-shows, walk-ins and
other problems or contingencies
 ability to meet, greet and interact positively with
multiple and diverse customers throughout the
hospitality experience
 ability to maintain the cleanliness and tidiness of work
areas, including dealing with disposables and
recyclables
 ability to monitor the service process and workflow,
take some responsibility for others and provide
technical advice and support to a team
 compliance with relevant legislative and regulatory
requirements, WHS requirements
 demonstrated health and safety practices.
Context of and specific Assessment must ensure:

resources for assessment  demonstration of skills within a fully-operational
hospitality environment, including industry-current
equipment and actual products and services
 presence of industry-realistic conditions such as
commercial ratios of customers to staff.
Methods of assessment A range of assessment methods should be used to

assess practical skills and knowledge. The following
examples are appropriate for this unit:
 training record book

EVIDENCE GUIDE
 direct observation of the candidate providing
integrated service according to established systems
and procedures within a commercial hospitality
setting
 evaluation of customer feedback about service,
including speed and timing
 written or oral questions to test knowledge about
service techniques, equipment and WHS
requirements
 review of portfolios of evidence and third-party
workplace reports of on-the-job performance by the
candidate.
Holistic assessment with other units relevant to the
industry sector, workplace and job role is recommended.
Assessing employability Employability skills are integral to effective performance

skills in the workplace and are broadly consistent across
industry sectors. How these skills are applied varies
between occupations and qualifications due to the
different work functions and contexts.
Employability skills embedded in this unit should be
assessed holistically with other relevant units that make
up the skill set or qualification and in the context of the
job role.

Appendix 8
Host Employer Site Assessment Form
The site Assessment/inspection is to be carried out by a REACH assessor prior to signing the MOU with the
host employer
Host Employer Details

Address:
Contact person:
Designation of the Contact person:
Date the Site was visited/Inspected:
Please tick the box wherever appropriate and make comments on any findings.
1 Does the host organisation have a written health and safety policy?
Yes No
REACH Assessor’s Comments

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
2. Will appropriate health and safety induction, training and supervision be provided to the student(s)?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
3.Are there instructions for local emergency procedures readily available?

Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
4. Are safe working procedures documented and available?

Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
5. Risk assessment

a) Has the organisation carried out risk assessments of its work practices to identify possible risks to employees
and to others within the organisation?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
b) Are risk assessments kept under regular review?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________________________________________________
c) Are controls for the assessed risks implemented?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
6. Will personal protective equipment be provided by the organisation for the Student(s)?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
7. Is there a formal procedure for reporting and recording accidents and incidents?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________

8. Insurance
a) Is Public liability insurance held? Please give details of the insurance policy:
PL Insurer…………………………………………………………………Policy No.
Indemnity Limit…………………………………………………………..Expiry Date.
Yes No
REACH Assessor’s Comments)

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
b) Does the insurance cover any liability incurred by a placement student/staff member as result of his/her duties?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Assessment of the workplace
An essential part of the initial visit to the organisation should be a brief walk around the workplace. This provides an
opportunity to look at general conditions in the areas where students will be working.
1. General overview
Useful indicators of appropriate attention to WHS are:
 Acceptable standard of housekeeping

 Are there clear passageways?
 Is the workplace clean?
 Are stairways or doorways clear of stored materials?
 Is the workplace brightly lit?

 Where work is done sitting down, are suitable seats provided?
2 Fire precautions
 Are there any fire extinguishers?

 Is there a system for checking them?
 Are fire exits clearly marked and not obviously obstructed?
 Are clear fire instructions displayed?
3 Electrical safety

 Is electric wiring in good condition?
(Loose, bare, dusty and disorganised wires or broken plugs or switches indicate an unsafe electrical system).
4 Welfare facilities
 Are toilets and washing facilities adequate and kept clean?

 Are change rooms and dining facilities provided?
 Are any health and safety information posters displayed?
REACH Assessors Report

The Work place was inspected as part of the initial assessment process and was approved for work-based
training.
Yes No
Work place assessed by: ____________________

Date the site was approved: __________________

Appendix 9
Host Employer Site Monitoring Form
The site monitoring inspection is to be carried out by the REACH assessor on a regular basis and report the
findings/discrepancies to REACH and the Host organisation.
Host Employer Details

Address:
Contact person:
Designation of the Contact person:
Date the Site was visited/Inspected:
Please tick the box wherever appropriate and make comments on any findings.
1 Does the host organisation have a written health and safety policy?
Yes No
REACH Assessor’s Comments (Indicate any changes to the initial inspection)

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
2. Will appropriate health and safety induction, training and supervision be provided to the student(s)?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
3.Are there instructions for local emergency procedures readily available?

Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
4. Are safe working procedures documented and available?

Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
5. Risk assessment

a) Has the organisation carried out risk assessments of its work practices to identify possible risks to employees
and to others within the organisation?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
b) Are risk assessments kept under regular review?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
c) Are controls for the assessed risks implemented?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
6. Will personal protective equipment be provided by the organisation for the Student(s)?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
7. Is there a formal procedure for reporting and recording accidents and incidents?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
8. Insurance
a) Is Public liability insurance held? Please give details of the insurance policy:
PL Insurer…………………………………………………………………Policy No.
Indemnity Limit…………………………………………………………..Expiry Date.
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________________________________________________
b) Does the insurance cover any liability incurred by a placement student/staff member as result of his/her duties?
Yes No

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Monitoring of the workplace

An essential part of the monitoring visit to the organisation should be a brief walk around the workplace. This provides an
opportunity to look at general conditions in the areas where students will be working.
2. General overview
Useful indicators of appropriate attention to WHS are:
 Acceptable standard of housekeeping

 Are there clear passageways?
 Is the workplace clean?
 Are stairways or doorways clear of stored materials?
 Is the workplace brightly lit?

 Where work is done sitting down, are suitable seats provided?
2 Fire precautions
 Are there any fire extinguishers?

 Is there a system for checking them?
 Are fire exits clearly marked and not obviously obstructed?
 Are clear fire instructions displayed?
3 Electrical safety
 Is electric wiring in good condition?
(Loose, bare, dusty and disorganised wires or broken plugs or switches indicate an unsafe electrical system).
4 Welfare facilities
 Are toilets and washing facilities adequate and kept clean?

 Are change rooms and dining facilities provided?
 Are any health and safety information posters displayed?
REACH Assessors Monitoring Report

The Work place was inspected as part of the continuous monitoring process to ensure a safe work
environment for the students. The work place was found to be in a (Please tick the appropriate box)
Satisfactory condition
Good condition
Excellent condition
Work place monitored by: ____________________

Date the site was monitored: __________________

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Student logbook

Diploma of Hospitality Management

2. Arranging the Work Experience 3

4. Recording your Work Experience 5

5. Work Experience Requirements 5

7. Overview of Unit of Competency to be completed 6

Appendix 1: Assessor Observation Checklist

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 2 of 53

SITHIND004 Work effectively in hospitality service

Diploma of Hospitality Management (SIT60316).

This is a mandatory requirement and is designed to expand students’ knowledge of the

2. Arranging the Work Experience

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 3 of 53

 Approved by the REACH workplace assessor

Compulsory induction sessions:

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 4 of 53

1) Assessor Observation Checklist

2) Host Supervisor Checklist

5. Work Experience Requirements

 Preparing for Service

 Always be on time for work

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 5 of 53

7. Overview of unit of competence to be completed in the workplace

SITHIND004 Work effectively in hospitality service

1.Organise and prepare for service.

 Access appropriate workplace information to plan and organise tasks to be

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 6 of 53

3. Close down after service.

 Clear, clean or dismantle work area according to organisation procedures, WHS

Please refer to Appendix 7 for complete unit of competence.

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 7 of 53

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 8 of 53

Menu type  Set menu

Did the student: Yes No Comments

Determine and accurately calculate

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 9 of 53

Offer information to customers on available

Follow workplace safety and hygiene

Numeracy skills to calculate and or estimate

Demonstrate ability to read menus, recipes,

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 10 of 53

The student’s overall  Satisfactory  Not Satisfactory

Is re-assessment necessary?  Yes  No

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 11 of 53

Host Supervisor Checklist

Job role undertaken by

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 12 of 53

Satisfactory Performance? Yes No Comments

 Prepare work area and

 Use organisation system and

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 13 of 53

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 14 of 53

The student’s overall  Satisfactory  Not Satisfactory

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 15 of 53

Work Based Training Logbook

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 16 of 53

Employer (Name of establishment):_____________________________________________________________________________

Preparing for Service

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 17 of 53

For Office use only

Employer (Name of establishment):_____________________________________________________________________________

Student logbook Work Placement - Diploma of Hospitality Management (SIT60316) Page 18 of 53