The hospitality and tourism are rapidly growing industries all over the world. Hotels, dining, entertainment, leisure and many other sectors fall under this category. The restrictions to travel that has gripped the world in current times has created a growing need for more Australians to take advantage of the hospitality and tourism within Victoria and Australia. This is one of the most notable reasons to why Proactive see a greater employment potential for those wishing to enter the hospitality industry or are looking to further their existing career into higher leadership roles.
This qualification provides a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, food and beverage, and gaming.
Key Hospitality occupations include:
- Cafe and Restaurant Managers
- Retail Managers
- Bar Attendants and Baristas
- Cafe Supervisors
- Senior Waiters
- Senior Sales Assistants
- Hotel and Motel Managers
- Hotel Service Managers.
There are no pre-requisites to this qualification, provided the student can demonstrate the academic capacity to undertake training.
STANDARD UNIT OUTLINE
- BSBDIV501 - Manage diversity in the workplace
- SITHIND004 - Work effectively in hospitality service
- SITXCCS007 - Enhance customer service experiences
- SITXCOM005 - Manage conflict
- SITXFIN003 - Manage finances within a budget
- SITXHRM001 - Coach others in job skills
- SITXHRM003 - Lead and manage people
- SITXMGT001 - Monitor work operations
- SITXWHS003 - Implement and monitor work health and safety practices
Group A ELECTIVE UNITS
- SITXFSA001 - Use hygienic practices for food safety
Group B ELECTIVE UNITS
- BSBFIA401 - Prepare financial reports
- SITHFAB002 - Provide responsible service of alcohol
- SITHFAB003 - Operate a bar
- SITHFAB014 - Provide table service of food and beverage
- SITXFIN002 - Interpret financial information
- SITXFSA002 - Participate in safe food handling practices
- SITXHRM002 - Roster staff
- SITXINV004 - Control stock
- SITHFAB007 - Serve food and beverage
- SITXHRM004 - Recruit, select and induct staff
- SITXHRM006 - Monitor staff performance
Please note: Unit versions are representative of current training package requirements and may be updated as required.
The following sets out how the units of competency making up this qualification are clustered for delivery and assessment. The 21 units of competency in the qualification have been organised into clusters under 7 module areas.
- Workplace Health and Safety
- Serving Food and Beverages to Customers
- Lead and Manage Team Members
- Operate a Bar
- Dealing with Budgets and Finance
- Managing Stock and Operations
- Recruit Coach and Mentor Staff
Includes Workplace Placement of a minimum on 36 shifts required for assessment
DELIVERY AND ASSESSMENT
Proactive programs are designed to be flexible, interactive and engaging. Face to face classroom training is complimented with relevant and current theory and practical hands on experience at the workplace or simulated environments.
The program combines face-to-face trainer led theory classes, practical sessions involving small groups, individual activities and ‘on the job’ delivery and assessment.
This program may be provided under Skills First and/or Commonwealth funding to eligible students.
To achieve this qualification students are required to:
- Attend 25 days of face to face supervised training over 10 -12 months that includes observable learning activities including:
- Group and 1 on 1 sessions
- Trainer led Staff Catchups
- New Product Training
- Trainer Observation of workplace practice
- General discussion and
- Complete10-12 months of self-paced unsupervised learning that includes:
- Group Project Work
- Knowledge checks and