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Develop and update hospitality industry knowledge
|Unit Descriptor||This unit deals with the skills and knowledge required to access, increase and update knowledge of the hospitality industry including different industry sectors and relevant industry legislation. This knowledge underpins effective performance in all sectors and applies to all people working in the hospitality industry. In-depth knowledge is therefore not required.|
|1 . Seek information on the hospitality industry||
|2 . Source and apply information on legal and ethical issues for the hospitality industry||
|3 . Update hospitality industry knowledge||
|Key Competency||Examples of Application||Performance|
|How can information be collected, analysed and organised?||Liaising with colleagues from other industry sectors to meet a particular customer request||1|
|How are ideas and information communicated within this competency?||Deciding whether to join an industry association based on promotional materials||2|
|How are activities planned and organised?||Organising a personal program of professional development activities for the upcoming year||1|
|How are problem solving skills applied?||Discussing industry events with colleagues||1|
|How are mathematical ideas and techniques used?||-||0|
|How is use of technology applied?||Responding to a situation which involves dealing with a sector of the industry of which you have limited knowledge||1|
|How is team work used within this competency?||Using the Internet to source information on the hospitality industry||1|
Information sources may include
personal observation and experience
colleagues, supervisors and managers
industry contacts, mentors and advisors.
Other industries may include
meetings and events
Legal issues which impact on the industry include
duty of care
equal employment opportunity
child sex tourism.
Ethical issues impacting on the industry may relate to
gifts and services free of charge
Issues of concern to the industry may be related to
environmental and social issues
industry expansion or retraction.
Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
different sectors of the hospitality industry and their inter-relationships, including a general knowledge of the role and function of the following:
food and beverage
food production/kitchen operations
overview of quality assurance, quality activities and continuous improvement in the hospitality industry and the role of individual staff members within the total quality process
industry information sources
basic research skills:
identification of relevant information
questioning techniques to obtain information
sorting, summarising and presenting information
the role of trade unions and employer groups in the industry
environmental responsibilities of the industry including waste minimisation and recycling
legislation, regulations and guidelines (both State and Federal) that apply to the industry in the following areas (main objectives, requirements and impact on individual staff):
liquor (including responsible service of alcohol)
health and safety
consumer protection and trade practices
duty of care
equal employment opportunity (EEO)
overview of current and emerging technology used across the hospitality industry.
Linkages to Other Units
This is a core unit which underpins effective performance in all other units and combined training and assessment may be appropriate.
Critical Aspects of Assessment
Evidence of the following is critical:
ability to source industry information
general knowledge of the hospitality industry, including main roles, functions and inter-relationships of different sectors, with a more detailed knowledge of issues which relate to a specific sector or workplace.
Context of Assessment and Resource Implications
Assessment must ensure:
project or work activities that allow the candidate to demonstrate the application of knowledge to specific hospitality industry contexts and situations.
Assessment methods must be chosen to ensure that ability to develop and update knowledge can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
The following examples are appropriate for this unit:
case studies and problem-solving exercises to assess application of knowledge to different situations and contexts
questions to assess knowledge of different aspects of the hospitality industry
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.