Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Unit description:
ASSESSMENT
Unit Code SITHIND002 (This is given for Term-03/2020)
Unit Name Source and use information on the hospitality industry
Qualification Name Certificate IV in Commercial Cookery
Assessment Tool Written Exam/knowledge test(This is given for Term-03/2020)

Student must fill this section:

Candidate Name:
Candidate ID:
“I give my permission for my assessment material to be used in the auditing,
Privacy Release Clause: assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:

Student signature: _________________ Date: _____________

Feedback to student:
This is the original file that I have provided you for term-3 (Hospitality 2) on 17 August 2020. If you.

have not worked on this mean you have copied from other’s file and in that case this part of my

writing will not appear on your worked out file

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Initial attempt

2nd attempt/Re-assessment

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Information for Candidate:

● All work is to be entirely of the candidate.

General Information for this assessment:

● Read the instructions for each question very carefully.

● Be sure to PRINT your FULL name & LAST name in every place that is provided.
● Short questions must be answered in the spaces provided.
● For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work
formatted in double space, Arial 12 pts.
● All activities must be addressed correctly in order to obtain a competence for the unit of competency.
● If the candidate doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.

Re-assessment of Result & Academic Appeal procedures:

If a student at Canterbury Business College is not happy with his/ her results, the student may appeal against their result via a written letter, clearly
stating the grounds of appeal to the MSS / DSS. This should be submitted after completion of the subject and within 14 days of commencement of the
new term.
 
Re-assessment Process:
● An appeal in writing is made to the ACC / MSS providing reasons for re-assessment /appeal.
● ACC / MSS will delegate another faculty member of CBC to review the assessment.
● The student will be advised of the review result done by another assessor.
● If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge,
the ACC, the MSS and the DSS OR if need be an external assessor.
● The Institute will advise the student of the appeal decision within 14 days from the submission date of the appeal. The decision of the panel will
be deemed to be final.
● If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with
CBC’s nominated mediation agency.
● Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
 
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These
principles require assessment to be reliable, fair, practical and valid.
 
Academic Appeals:
● If the student is dissatisfied with the outcome of the assessment marking process, he/she has a right to appeal the assessment results.
● The notice of appeal should be in writing addressed to the MSS / ACC and submitted within seven days of notification of the assessment results.
● If the appeal is not lodged in the specified time, the result will stand as marked.
● In emergency circumstances, such as in cases of serious illness or injury, the student must forward a medical certificate in support of a deferred
appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
● The decision of MSS / ACC will be discussed with the DSS and will be final.

For further information please refer to Student Handbook.

“I acknowledge that I have understood all the above rules and guidelines for the assessment

Full Name Signature Date (dd/mm/yyyy)

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CRICOS Code – 01899K RTO Code - 6554
Submission Details

The Assessment Task is due on the 28 August 2020. Any variations to this arrangement must be approved
in writing by your assessor.

Elements Performance Criteria

Elements describe the essential outcome Performance criteria describe the

performance needed to demonstrate
achievement of the element.

1. Source and use industry information. 1..1, 1.2, 1.3,1.4

2. Source and use compliance information. 2.1,2.2,2.3,2.4,

3. Source and use information on hospitality 3.1,3.2,3.3

technology.

4. Update personal and organisational 4.1,4.2,4.3

knowledge of the hospitality industry.

Assessment Guidelines
What will be assessed – Knowledge and Performance evidence
The purpose of this assessment is to assess you underpinning knowledge and your ability to
complete the tasks outlined in the elements and performance criteria for this unit of competency
and relating to the following aspects:

● sources of information on the Hospitality industry:

o developers of codes of conduct or ethics
o discussions with experienced industry personnel
o industry accreditation operators
o industry associations and organisations
o industry journals, reference books and seminars
o libraries and media
o networking with colleagues and suppliers
o personal observations and experience
o plain English documents, issued by government regulators, that describe laws relevant to the
Hospitality industry
o training courses
o unions

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● structure of the Hospitality industry and its different sectors:
o key characteristics
o main functions
o features and services of businesses within the local and regional industry
o business relationships between different sectors
● information of relevance to the Hospitality industry:
o economic and social significance of the Hospitality industry
o career opportunities within the industry
o roles and general responsibilities for different jobs in the industry
● key ways that information is used to enhance the quality of work performance:
o improving skills and productivity
o producing food items to meet current market trends and customer expectations
o providing quality Hospitality service
o suggesting new and improved ways of doing things
o working effectively with:
▪ other sectors of the Hospitality industry
▪ suppliers
o working according to:
▪ ethical industry practices
▪ legal requirements for self and the organisation
● key characteristics and main functions of allied and related industries
● primary functions of:
o major cross-industry and sector-specific industry associations especially those with which the
business has a relationship
o trade unions in the industry
● basic aspects of ethical issues specifically relevant to the Hospitality industry
● basic aspects of Hospitality industry quality assurance processes:
o industry accreditation schemes
o codes of conduct or ethics
o industry association membership
o occupational licensing
o reasons for participation and impacts of non-compliance
o roles and responsibilities of individual staff members when participating in schemes
● basic aspects of state, territory and commonwealth laws specifically relevant to the Hospitality
industry and actions that must be adhered to by Hospitality businesses:
o food safety
o responsible service of alcohol
o responsible conduct of gaming
o local community protection that must be met by Hospitality industry operators when delivering
services and requirements to maintain the lifestyle of neighbouring residents
● basic aspects of industrial relations:
o award provisions
o equal employment opportunity (EEO) law
o rights of employees and responsibilities of employers to make merit-based employment
decisions
● current and emerging technology used in the Hospitality industry:
o catering systems

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o applications for electronic devices and computers
o computer-aided despatch systems
o food production systems
o industry online booking systems
o industry reservations, operations and financial and tracking systems
o project management systems
o social media sites.

Assessment
Your Task:

Answer the following questions. Each question must be completed.

1. List and explain six (6) sources of information which could provide you with details on the Hospitality
industry and provide one example for the type of information you could obtain from each source.

Information Sources Information you could obtain

1. 1.

2. 2.

3. 3.

4. 4.

5. 5.

6. 6

2. List and explain the relevant sources for legislation, regulations and guidelines where you could obtain
information relating to the following areas:

Areas of interest Act, Regulation, Guideline

1. Liquor (RSA) 1.
2. Health and Safety 2.
3. Food Safety 3.
4. Workplace relations 4.
5. Consumer protection, duty of care 5.
6. Worker’s compensation Privacy 6.

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7. Equal opportunity, anti-discrimination 7.

3. What is the purpose and basic requirements of hospitality business for the following legislations?

Legislation What is required

Responsible
service of alcohol
(RSA)

Food Safety

Responsible
conduct of
gaming (RCG)

Community
Protection

4. Which services are typically provided by the following businesses in the Hospitality sector?

Business Services provided

Pub
Hotel
Resort
Coffee shop
Restaurant
Bed & Breakfast
Hospital
Fast food restaurant

5. What are the responsibilities of the following departments in a hotel?

Department Responsibilities
Housekeeping

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CRICOS Code – 01899K RTO Code - 6554

Front Office

Kitchen

Food and Beverage

Functions

6. Choose two (2) of the following departments and list five (5) career possibilities which can be pursued
in that area of Hospitality:

Department Careers
Front Office

Food and Beverage

Kitchen

Housekeeping

Gaming

Functions/Events

7. Select a Hospitality department relevant to your career or training. List three (3) job roles and provide
their duties and responsibilities in detail:

Department selected: _______________________________________

Job role Duties performed by each job role

Job role 1:

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Job role 2:

Job role 3:

8. Provide four (4) suggestions for good environmental practices in the Hospitality industry:

Environmental practice (what needs to be done)

1.

2.

3.

4.

9. List sid (6) attributes which are required for people who seek a career in the Hospitality industry:

Required Attributes
1.

2.

3.

4.

5.

6.

10. List two (2) examples from each category and briefly explain of which modern technologies are being
used in the Hospitality departments, and describe its applications:

Department Examples of technology used

Food and Beverage

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Kitchen

Front Office

Housekeeping

Sales and Marketing

Stock Management

Project Management

11. Provide three (3) examples of ethical conduct in the workplace:

Examples
1.

2.

3.

12. Provide 2 examples of current issues of concern to the Hospitality industry and how these impact on
the industry:

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CRICOS Code – 01899K RTO Code - 6554
Current issues Impact on the industry
1.

2.

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13. Provide an example of how the following industries interrelate (relate to each other) in the Hospitality
and Tourism industry.

Industry Relationship (how are these connected/important to each other)

1. Wineries

2. Tourism

3. Hotels, Restaurants,
Resorts

14. Which information could you share with your colleagues after you have attended a major trade show
and how would this be beneficial for your customers? List 4 examples

Information to share Benefits to customers

1.

2.

3.

4.

15. What is the purpose of Equal Employment Opportunity (EEO) and anti-discrimination legislation?
List 3 examples of unlawful discrimination practices in the workplace:

Purpose of EEO legislation

Examples of unlawful discrimination practices

1.

2.

3.

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16. What is quality assurance? What is the purpose of quality assurance and how may this impact on a
business?

17. What is a Hospitality award? What is covered under an award?

What is a Hospitality award?

What is covered by an award?

18. What is a union? What is the purpose of a union? What is the main union for Hospitality workers?

What is a union

Purpose of a union

Main union for Hospitality workers

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