ASSESSMENT TASKS

Qualification: SIT50416 Diploma of Hospitality Management

Cluster number and name: CCHD 1.2 Roster staff
Units of competency: SITXHRM002 Roster staff
Student’s ID and name:
Assessor’s name:

ASSESSMENT TASK 1 - KNOWLEDGE QUESTIONS

Assessment type:
 Written questions and answers
Assessment task description:
 This is the first (1) unit assessment task you have to successfully complete to be deemed competent in this
unit of competency.
 The Unit Knowledge Test is comprised of eighteen (18) written questions.
 You must respond to all questions and submit them to your Trainer/Assessor.
 You must answer all questions to the required level, e.g. provide the number of points, to be deemed
satisfactory in this task.
 You will receive your feedback within two weeks - you will be notified by your Trainer/Assessor when
results are available.
Applicable conditions:
 This knowledge test is untimed and are conducted as open book tests (this means you are able to refer to
your textbook during the test).
 You must read and respond to all questions.
 You must use computers to answer the questions.
 You must complete the task independently
 No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
 As you complete this assessment task you are predominately demonstrating your written skills and
knowledge to your trainer/assessor.
 The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own
work.
Location:
 Classrooms on level 2 or level 6 / 401 Sussex Street Haymarket, Sydney NSW 2000
 Please access your student portal which displays your classroom number.
Instructions for answering written questions:
 Complete a written assessment consisting of a series of questions.
 You will be required to correctly answer all the questions.
 Do not start answering questions without understanding what is required from you. Read the questions
carefully and critically analyse them for a few seconds, this will help you to identify what is really needed.
 Your answers must demonstrate an understanding and application of relevant concepts, critical thinking,
and good writing skills.

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

 Be concise to the point and write answers according to the given word-limit to each question and do not
provide irrelevant information. Be careful, quantity is not quality.
 Be careful to use non-discriminatory language. The language used should not devalue, demean, or exclude
individuals or groups on the basis of attributes such as gender, disability, culture, race, religion, sexual
preference or age. Gender inclusive language should be used.
 When you quote, paraphrase, summarise or copy information from the sources you are using to write your
answers/research your work, you must always acknowledge the source.
How your trainer/assessor will assess your work?
 This assessment task requires the student to answer all the questions.
 Answers must demonstrate the student’s understanding and knowledge of the unit.
 If all assessment tasks are deemed Satisfactory (S), then the unit outcome is Competent (C).
 If at least one of the assessment task is deemed Not Satisfactory (NS), then the unit outcome is Not Yet
Competent (NYC).
Purpose of the assessment task:
This assessment task is designed to evaluate your Knowledge for the following:
 Knowledge to develop roster based on relevant industrial agreements, other considerations and wage
budgets to maximize operational and customer service efficiency while keeping the wage costs to
minimum.
 Knowledge to combine duties where appropriate and roster teams with complementary skills mix to meet
operational requirements.
 Knowledge to take account of social and cultural considerations and broader organizational policies
affecting staff rosters.
 Knowledge to consult with colleagues for input on roster and use roster systems and equipment to
administer them.
 Knowledge to present and communicate roster in required formats with clarity of information based on
organizational standards to the appropriate colleagues with in designated timeframes.
 Knowledge to administer records of shift time of staff and maintain rostering records according to
organizational procedures.
 Knowledge to monitor effectiveness of rosters in consultation with colleagues and identify and implement
improvement areas for the roster and roster development processes.
 Reading skills to interpret documents outlining opening and closing times, operational hours, and expected
customer traffic.
 Written skills to write potentially complex roster documentation.
 Oral/speech communication skills to get input from colleagues on the requirements, listen, understand and
interpret message from them.
 Numeracy/numbers- mathematical skills to interpret/understand mathematical data when reviewing and
analysing scenario/setting-situation business information.
 Problem solving knowledge to rework rosters in case of staff illness.

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

 Knowledge to work collaboratively/together to consider staff requests and personal commitments when
planning rosters.
 Knowledge to sequence/in order and schedule/plan activities and manage communication.
Resources required to complete the assessment task:
 Computer
 Internet
 MS Word
 Printer or e-printer
 Adobe acrobat/reader
 Learning management system
 Virtual organisations and scenarios
Benchmark for Assessment

 You are expected to respond to all aspects of each question and case study. In some cases, direction is
provided on the expected length of your response. These assessments will require a Short, Medium or Long
response.
 The following is a guide to the expected number of words for each of these categories unless otherwise
indicated.

Short 30+ words

Medium 150+ words

Long 300+ words

Questions:
1.1. Explain the importance of industrial agreements and other considerations, as well as, wage budgets
when developing rosters. Answer MEDIUM.

1.2. How can a roster help organisation to maximise operational and customer service efficiently while
minimising wage costs? Answer MEDIUM

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

1.3. During preparation of a roster, how can combining duties of staff members increase effective use of
staff? Answer SHORT to MEDIUM

1.4. Team rosters should comprise of staff with complementary mix of skills, to meet operational
requirements. Detail the rationale and truth of this statement, in 100 – 150 words.

1.5. Write briefly in 50 – 100 words each, the impact of following in staff rosters:
 Social and cultural considerations
 Broader organisational policies

1.6. Explain any three (3) ways to consult and or gain input of, colleagues regarding rosters. Answer
SHORT

1.7. Explain roster systems and equipment that can be used by an organisation to administer roster
management. Answer in 75 to 100 words
List any three (3) roster systems and three (3) types of equipment available in the market.
List any six (6) system capabilities and functions required in rostering software.

1.8. Mention any four (4) ways to present and communicate rosters in required, clear formats, to appropriate
staff within designated timeframes. Your answer should include both electronic and paper based
methods. Answer in 3-5 lines for each.

1.9. Explain paper based and electronic formats that organisations use to maintain staff rostering records, to
administer shift times of employees and/or contractors. Answer LONG.

1.10. Explain any six (6) steps to monitor effectiveness of rosters and identify areas of improvement, in
roster development, with consultation from colleagues. Answer in 3-5 lines for each.

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

1.11. List any three (3) sources of information on awards and other industrial provisions.

1.12. Assume you are working in a restaurant as a casual employee. Access the applicable award and record
the details surrounding based on Restaurant Industry Award 2010 for following:
a. Leave provisions
b. Mandated breaks between shifts
c. Maximum allowed shift hours
d. Standard, overtime and penalty rates
Answer LONG

1.13. Based on the Restaurant Industry Award 2010, specify the maximum number of hours that can be
allocated to staff members. Answer should include information on ordinary hours, Make-up time and
Spread of hours. Answer LONG

1.14. Identify impacts on preparation of staffing rosters based on:

a. Contractors and considerations of fees
b. Permanent or casual staff
Answer SHORT to MEDIUM

1.15. Explain the following organisational policies and their impacts on the preparation of staffing rosters.
Answer in 50 – 100 words for each.
 Socio-cultural-friendly organisational initiatives
 Family-friendly workplace initiatives
 Recreation

1.16. Explain organisational leave policies which impact on the preparation of staffing rosters for the
following leave types. Answer in 2 – 3 lines for each.
 Illness or injury and Carers
 Compassionate reasons

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

 Jury service
 Long service
 Maternity or paternity
 Rehabilitation of injured workers
 Study

1.17. Explain the role of rosters and their importance in controlling staff costs in the hospitality industry.
Answer in 100 – 150 words.

1.18. For a large five-star hotel, while developing a roster, explain the following consideration areas in 50 –
100 words for each.
 Social, cultural and skills mix of the team to be roster
 Full details of human resource policies and procedures that cover leave provisions and socio-
cultural issues.
 Operational requirements of the business activity, department or event subject to roster.
 Wage budget for the business activity, department or event subject to rostering.

ASSESSMENT TASK 2: PREPARE A ROSTER FOR STAFF PROJECT

Assessment type:
 Project - Prepare a roster for staff
Assessment task description:
 This is the second (2) unit assessment task you have to successfully complete to be deemed competent in
this unit of competency.
 This assessment task is comprised of a Unit project with discussion session with the staff and staff roster
preparation.
 You are required to prepare staff roster for a restaurant and get input from staff during preparation.
 You must attempt all criteria to the required level, e.g. Assessment criteria mentioned in the performance
checklist to be deemed satisfactory in this task.
 You must prepare a roster for staff by following all given instructions, for your trainer/assessor to assess
your competency in this assessment task.
 You will receive your feedback within two weeks - you will be notified by your Trainer/Assessor when
results are available.

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

Applicable conditions:
 This skill test is untimed and conducted as an open book test (this means you are able to refer to your
textbook or other learner materials during the test).
 You will be assessed independently on this assessment task.
 No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
 As you complete this assessment task you are predominately demonstrating your practical skills,
techniques and knowledge to your trainer/assessor.
 Trainer/Assessor may ask you relevant questions during this assessment task.
Location
Level 2, 401 Sussex Street, Sydney, NSW 2000
How your trainer/assessor will assess your work?

 This assessment task requires the student to answer all the questions.
 Answers must demonstrate the student’s understanding and knowledge of the unit.
 If all assessment tasks are deemed Satisfactory (S), then the unit outcome is Competent (C).
 If at least one of the assessment task is deemed Not Satisfactory (NS), then the unit outcome is Not Yet
Competent (NYC).

General Instructions for attempting the skills test:

 You will be required to correctly attempt all activities of this assessment task.
 You will prepare a roster, discuss with the staff on any input and update the roster in this assessment
task.
 You will prepare a staff budget based on the roster.
 Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and
good writing skills.
 You must concise to the point and write answers according to the given word-limit to each question
and do not provide irrelevant information.
 You must not use non-discriminatory language. The language used should not devalue, demean, or
exclude individuals or groups based on attributes such as gender, disability, culture, race, religion,
sexual preference or age. Gender inclusive language should be used.
Purpose of the assessment task:
This assessment task is designed to evaluate your following skills and abilities:
• Skill to develop roster based on relevant industrial agreements, other considerations and wage budgets
to maximize operational and customer service efficiency while keeping the wage costs to minimum.
• Skill to combine duties where appropriate and roster teams with complementary skills mix to meet
operational requirements.

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

• Skill to take account of social and cultural considerations and broader organizational policies affecting
staff rosters.
• Skill to consult with colleagues for input on roster and use roster systems and equipment to administer
them.
• Skill to present and communicate roster in required formats with clarity of information based on
organizational standards to the appropriate colleagues with in designated timeframes.
• Skill to administer records of shift time of staff and maintain rostering records according to
organizational procedures.
• Skill to monitor effectiveness of rosters in consultation with colleagues and identify and implement
improvement areas for the roster and roster development processes.
• Reading skills to interpret documents outlining opening and closing times, operational hours, and
expected customer traffic.
• Written skills to write potentially complex roster documentation.
• Oral/speech communication skills to get input from colleagues on the requirements, listen, understand
and interpret message from them.
• Numeracy/numbers- mathematical skills to interpret/understand mathematical data when reviewing and
analyzing scenario/setting-situation business information.
• Problem solving skill to rework rosters in case of staff illness.
• Skill to work collaboratively/together to consider staff requests and personal commitments when
planning rosters.
• Skill to sequence/in order and schedule/plan activities and manage communication.
• Skill to use familiar/known digital technology to use system capabilities and functions of rostering
software programs.
Task Instructions to students
 You are required to develop roster and staff budget based on the scenario provided.
 Your assessor will assess your work according to the given performance criteria/ performance
checklist.
Resources required to complete the assessment task:
 Computer
 Internet
 MS Word
 Printer or e-printer
 Adobe acrobat/reader
 Rostering software or prepared spreadsheet.
Benchmark for Assessment

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

 You are expected to respond to all aspects of each question and case study. In some cases, direction is
provided on the expected length of your response. These assessments will require a Short, Medium or
Long response.
 The following is a guide to the expected number of words for each of these categories unless otherwise
indicated.

Short 30+ words

Medium 150+ words

Long 300+ words

Information to students:

 This assessment task requires student to assume/ take on the role of a Manager at the restaurant.
 Student must develop roster and staff budget based on the scenario provided.
 Student must conduct consultation meeting with colleagues and staff to get input for the roster and later to
monitor effectiveness of roster and identify improvement on roster and roster development.
 Instructor and two (2) students will act as the staff (Head chef, Manager and Head) for the discussion
session.
 For this discussion, student will pair up with two (2) students and Instructor, assigning designated roles to
each person. At the conclusion of the scenario, each student will switch with the other students to ensure
everyone experiences each role fully. If there is an insufficient number of a student, the trainer will assume
multiple roles for the scenario, rotating roles at the conclusion of each exercise. If the student is required to
participate in multiple roles for the exercise, they will also switch after each round, of the role play
scenario.
 Student must administer records of shift time of staff and maintain rostering records and monitor
effectiveness of rosters in consultation with colleagues and identify and implement improvement areas for
the roster and roster development processes.
 Student must use MS Excel while preparing roster and staff budget.
 Trainer must assess the performance as per the performance criteria and checklist provided.
Project Tasks:
Read the scenario and complete as indicated by guides provided.

Scenario:
Assume that you are working as a manager in Marlin Du Restaurant & Bar, Melbourne that serves different
Italian cuisines and drinks. It is your job to manage the restaurant staff, prepare roster for the work, and
resolve any conflicts with the customers and within staff members.

# Role Number of Country of origin Name of Gender diversity

employees employee

1 Manager 2 Italy, Australia John, You 2-Male

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

3 Chef 3 Italy , China, Russian Dimitra, Su, Alex 2-Male, 1-Female

4 Sous 2 Nepal, Malaysia Ram, Joe 2-Male

5 Waiters 7 China, Italy, England Xia, Sarsi, Rim, 5-Female, 2-Male

Sally, Fey, Harry,
Charles

6 Bartender 3 China, Australia, Italy Roman, Josh, 3-Male

James

The restaurant is determined to cater any customer within 2 minutes of their arrival and serve delicious food
and drinks within 15 minutes of order
There are total of 18 staff, including you. John (another manager) and you are both permanent employees,
while the rest are in casual. The permanent staff each has two days off per week and the casual staff work as
required, in the shifts provided.
With the arrival of Footy season, the customer inflow has increased, creating a busy environment in the
restaurant. Being located in the heart of Melbourne CBD, the restaurant is busy during lunch time from
12:30pm to 2:00pm, Thursday nights from 10pm to 11:30pm and on Friday nights from 10pm to 1:30am.
Your gross pay is $1125.00 per week, with John getting $1050.00.
Casuals are paid as below:

Staff # Role Hourly rate

1 Monday to Friday $18.00

2 Saturday $21.00

3 Sunday $22.50

As the workplace is under an enterprise agreement there are no anti-social payments to be made. Currently,
revenue of restaurant is approximately $26,500.00 per week.
For rules and regulations, restaurant follows the general rules provided by Fair work ombudsman, Fair Work
commission and Restaurant Industry Award 2010.
The restaurant opening times for customers is as below:

Day Open Close

Saturday 10:00 AM 9:30 PM

Sunday 12:00 PM 8:30 PM

Monday 10:00 AM 8:30PM

Tuesday 10:00 AM 8:30PM

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

Wednesday 10:00 AM 8:30PM

Thursday 10:00 AM 11:30 AM

Friday 10:00 AM 1:30 AM

For the preparation of the day, following staff are required for 1 hour before start of the day:
 One of the managers to open the restaurant and help with the material supplies.
 1 chef and 1 helper for pre-food preparation
 2 waiters to clean up the area and set up tables and bar.

For closing the day, following staff are required for 30 minutes at the end of day:
 One of the managers to close the restaurant. If manager is not available, chef or head waiter should
handle the process.
 2 waiters to clean up the kitchen and restaurant area
General information on day to day operation:
 The restaurant requires that John or you are on for closing; if not possible higher rate (20 % extra)
must be paid to the casual staff member in charge.
 1 Bartender is required from restaurant opening till 6pm, after which point 2 bartenders are needed
in the bar.
 Bar on Thursday and Friday nights should run at full capacity, with 3 bar tenders.
 Manager can share the duties of waiter, bartender or chef when required.
 Waiters and bartenders are able to perform the same duties when required, however both need to be
present in a shift to ensure complimentary mix of skills. For example: when a bartender helps as
waiter, another waiter should be present to fulfil waiting duties, as the other waiter is now acting as a
bartender.
 Maximum each employee can work is 10 hrs a day for full time permanent and 7 hrs a day for
casual.
 With socio-cultural-friendly and family-friendly initiatives, married staff can request to set their
working hours till 9:00 PM.
 There are 16 tables in the restaurant with 4 customers each. Bar can handle 15 customers at a time.
 For staff ratio: At a peak time, one waiter can cater 4 tables at a time. For normal day, one waiter
can look after 8 tables.
 The restaurant has two roster periods for Saturday to Wednesday:
o Morning to afternoon (till 3:00 PM) focusing on food items – breakfast and lunch.
o 3:00 PM onwards with focus on food and bar items – dinner and drinks.
 For Thursday and Friday, restaurant has three roster periods:

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

o Morning to afternoon (till 3:00 PM) focusing on food items – breakfast and lunch.
o 3:00 PM to 10:00 PM focusing on food and bar items – dinner and drinks.
o 10:00 PM onwards focusing on bar items with snacks – drinks.

Activities:
Part A
Read each activity below and complete as indicated.
The restaurant is focused on providing mouth-watering and lavish Italian food during the day time and
entertaining lively bar for the evening and late nights. Based on the information provided in the scenario and
assumptions provided below, develop staff roster.
Key information:
 John does not work on Saturday due to personal commitment.
 You are on compassionate leave on Sunday.
 Sally and Fey have informed that they won’t be able to come to work on Thursday and Friday respectively.
2.1. Today is Thursday morning. Based on above information, prepare roster for upcoming week from
Saturday to Friday based on relevant industrial agreements and other considerations and wage budgets.
Only 60% of total income is allowed as labour cost.
Prepare wage budget for the roster period. Use templates provided or use one you understand well.
2.2. While preparing roster, ensure efficiency in operational and customer service with minimum wage cost.
You can combine duties where appropriate with roster team with complementary skills mix.
2.3. Xia and Ram both married have requested not to set their roster time after 9:00 PM for this week.
Based on the organisational policies and socio-cultural consideration, adjust the roster accordingly.
Use the template provided below for roster preparation across three different roster periods such as
“When I Work” or ABC Roster. Your assessor will direct you as well to the most appropriate software
application.
While preparing the roster:
 Use MS Excel as rostering software program or a rostering software program to develop your
roster.
 Ensure award provision for leave, mandated breaks between shifts, maximum allowed shift hours.
 Check for standard, overtime and penalty pay rates while rostering staffs.

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 ASSESSMENT TASKS
Qualification: SIT50416 Diploma of Hospitality Management
Cluster number and name: CCHD 1.2 Roster staff
Units of competency: SITXHRM002 Roster staff
Student’s ID and name:
Assessor’s name:

Roster template:
Week beginning: ……./……./……..

Award title: Minimum shift length (full-time): 00 hours Maximum hours of work without a meal break: Other break entitlements: <insert details, e.g.
10 minutes paid rest break before and after lunch>
<insert Award title> Minimum shift length (casual): 00 hours 00 hours

ALL STAFF NOTE: You must take your break as rostered below. Ensure you have at least <insert> minutes off if working more than <insert> hours.

Saturday: .…./…./….. Sunday: …./…./….. Monday: …./…./….. Tuesday: …./…./….. Wednesday: …./…./….. Thursday: …./…./….. Friday: …./…./…..

Staff's Meal Meal Meal Meal Meal Meal Meal Finis

Shift Name Start Finish Start Finish Start Finish Start Finish Start Finish Start Finish Start
break break break break break break break h

1st

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

2nd

3rd

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
CCHD_3.2_SITXHRM002 Assessment tasks
Page 15 of 20
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff
Version 2 Issued 4 March 2019

Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

Wage budget template: Week beginning: ……./……./……..

Id Staff’s Name Saturday Sunday Monday Tuesday Wednesday Thursday Friday Total budget ($)

10

11

12

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Qualification:
Cluster number and name:
Units of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD 1.2 Roster staff
SITXHRM002 Roster staff

13

14

15

16

17

Total

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Qualification:
Cluster number and name:
Unit of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD – 3.2 Roster staff
SITXHRM002 Roster staff

Part B: Discussion
With the prepared roster, conduct a consultation meeting with colleagues and staff to ensure input in the roster.
2.4. Conduct a discussion session with three (3) staffs (Chef – Dimitra, Manager- John and Head waiter -
Xia) to get input on roster planned for next week. Instructor will act as Chef, and two (2) students will
act as John and Xia for the meeting.
Get input on need of any change in the roster. Use following template to gather the input:
Guide: LONG

Input by Input

Example: Su informed to him that she needs to take her two cats to the pet clinic on
Tuesday afternoon. She can work from 3 PM till 9 PM that day.
Chef – Dimitra

2.5. Based on the input during the discussion session on roster, update the roster and wage budget to
incorporate any changes encountered in required format to ensure clarity of information based on
organisational standards.
2.6. To administer roster, prepare a register book to log the in and out time along with lunch time of each
staff. This will record shift time of the staff.
2.7. Print out the final roster and share them with the staff members in clear format by Thursday evening.
Also, prepare email with the roster copy and information that they need to log their time in the register
book to record shift time of each staff.
Part C: Roster changes
On Wednesday afternoon, James had minor injury on his hand. Doctor suggested him to give rest to his hand for
2 days. He informed you that he won’t be able to work on Friday night shift as bar tender.
On the same afternoon, Joe called you saying that he has to go to his friend’s program so won’t be able to come
to work for tomorrow.
2.8. Based on the new information, re-work roster due to injury of James and unavailability of Joe. Replace
them with appropriate casual staff. Note: keep in mind the replacement guidelines outlined earlier for
staff working in different areas.
Use the space below to take notes about what changes you will be making.

Notes about the changes – to demonstrate what will be amended

2.9. Print the updated roster and email it to the staff members (highlight the changes on the roster) Use the
space below to insert the roster.

New roster pasted in this space and highlighting the changes made in the roster.

Part D: Meeting

Scenario:

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Qualification:
Cluster number and name:
Unit of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD – 3.2 Roster staff
SITXHRM002 Roster staff

On Wednesday evening, while checking the register, you found that even though staff are logging their times,
some missed entering their break times while others failed to log in correctly. Also, due to unavailability of
Joe, you had to arrange someone to help in kitchen on Thursday and had to make changes to wage schedule as
a result.

2.10. On Wednesday evening, conduct a meeting with the staff members to monitor effectiveness of roster.
Meting should include three (3) staffs (Chef – Dimitra, Manager- John and Head waiter - Xia).
Instructor will act as Chef, and two (2) students will act as John and Xia for the meeting. Get input on
need of any change in the roster.
2.11. During meeting, use the table below and take notes to identify the ways in which rosters and roster
development processes can be improved and decide on action items. Guide: MEDIUM to LONG

Meeting Minutes Date:

Attendees: List your colleagues’ student IDs and names

Suggestions Action item Owner Due date

2.12. One of the suggestions that came out of the meeting was to link log in and out times in the register,
with wages provided.
This way if somebody fails to adequately log their times, the will not be paid. If someone has genuinely
made a mistake, they must email one of the managers with an explanation and details of what occurred.
Based on this suggestion, take appropriate action by writing an email to send to all staff, regarding the
new clock in/out process and what steps should be taken if they fail to adhere to the new system.
You must use your SBTA email address to email to your assessor (or your assessor will appoint your
colleagues as the manager so that you can receive a response). Use the space below to copy and paste
your email and also the response from your manager about your recommendations.
This email should be no longer than 150-250 words. Guide MEDIUM to LONG

Students will be using this space to copy and paste their own email and the response email from the
manager.

Assessor Final Checklist:

Your practical activities such as your meetings, discussions and any presentations will be observed by your
assessor. Students MUST organise this form to be completed by the trainer and uploaded with their assessment
tasks so that the assessor is able to complete marking of this unit of competency.

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Qualification:
Cluster number and name:
Unit of competency:
Student’s ID and name:
Assessor’s name:
ASSESSMENT TASKS
SIT50416 Diploma of Hospitality Management
CCHD – 3.2 Roster staff
SITXHRM002 Roster staff

To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate S N/S
competency in the following critical aspects of evidence

Developed roster based on the scenario provided in consultation with relevant industrial
agreements and wage budgets.  

Combined duties where appropriate and rostered teams with complementary skills mix to meet  
operational requirements.

Considered social and cultural aspect along with organizational policies while preparing staff  
rosters.

Consulted with colleagues for input on roster and used roster systems and equipment to  
administer them.

Presented and communicated roster in required formats with clarity of information based on  
organisational standards to the appropriate colleagues with in designated timeframes.

Administered records of shift time of staff and maintained rostering records according to  
organizational procedures.

Monitored effectiveness of rosters in consultation with colleagues and identified and  

implemented improvement areas for the roster and roster development processes.

Task 1 – Satisfactory or Not Satisfactory  

Task 2 – Satisfactory or Not Satisfactory  

Assessor comments (for improvement)

Assessor signature: Date:

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