SITXHRM002 Roster Staff Assessment :
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| Assessment Details | |||||
| Qualification Code/Title | Diploma of Hospitality Management | ||||
| Assessment Type | Assessment – 2 | Time allowed | |||
| Due Date | Location | SCCM | Term / Year | T- | |
| Unit of Competency | |
| National Code/Title | SITXHRM002 Roster Staff |
| Student Details | ||||||
| Student Name | Student ID | |||||
| Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. | Signature: ____________________________ Date: _____/_/_________ | |||||
| Assessor Details | ||||||
| Assessor’s Name | ||||||
| RESULTS (Please Circle) | ☐SATISFACTORY | ☐NOT SATISFACTORY | ||||
| Feedback to student: | ||||||
| *If Student is Not Satisfactory Reassessment Required ☐ Yes ☐ No | Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature: ________________________ Date: ______/_______/___________ |
| Comment: | |
| Instructions to the Candidates This assessment is to be completed according to the instructions given below in this document.Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. Please refer to the College re-submission and re-sit policy for more information. If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.Please read the Tasks carefully then complete all Tasks.To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriatelySubmitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor.Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above. | |
Welcome to the Student SITXHRM002 Roster Staff AssessmentTasks for SITXHRM002 Roster staff. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing SITXHRM002 Roster Staff Assessment successfully.
SITXHRM002 Roster staff describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
For you to be assessed as competent, you must successfully complete two assessment tasks:
Please read through all of the SITXHRM002 Roster Staff Assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
| Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: (Assessment Task 2) (Assessment Task 2) (Assessment Task 2) (Assessment Task 2) (Assessment Task 2) |
Once you have read through theSITXHRM002 Roster Staff Assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
Assessment Task 2: Project
This project requires you to work collaboratively to build and foster business relationships and identify and develop opportunities by way of collaboration, negotiation and setting in place formal agreements.
You will need access to:
- Your learning resources and other information for reference
- Roster software
- Operational Policy
- Business case study template
- Staff profile template
- Staff record template
- Evaluation report template
- space for a meeting
Ensure that you:
- review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
- comply with the due date for SITXHRM002 Roster Staff Assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
| Assessment information | |
| Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedhow your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
Complete the following activities.
| You are required to prepare a three-week roster for kitchen staff using a business such as a restaurant or hotel of your choice. A Business case study template has been provided to guide you on the information required in order to complete the assessment as well as an Operational Policy to help identify operational requirements. Once you have completed the business case study, you will then need to meet with staff to discuss their availability over the next three weeks. The assessor will divide you into groups of 5. Each person in the group must select one of the staff positions that you identified in the business case study and complete the Staff profile template provided. They will do this providing their own details and skills and experience. As a staff member, make sure you are true to your own commitments and availability over the roster period. Also consider your own personal, social and cultural needs and ensure to communicate any requirements to the person preparing the roster. Please note that this is an individual task so each person must develop their own business case. When conducting discussions, take into consideration: During the meeting with your group, ensure that you use effective communication skills including: You are to base all wages on the pay guide for the Hospitality Industry (General) Award (you can download this from: https://www.fairwork.gov.au/pay/minimum-wages/pay-guides) Submit the completed Business case study to the assessor. | |
Business background
Include the name of the business, background information such as the main purpose of the business, type of cuisine and service, where it is located and any other relevant information.
| Name of business | Backstreet Cafe |
| Type of business | Café |
| Address: | 520 Sandgate rd., Blacktown 4011 |
Operational hours and shifts
What are the opening and closing times, days of the week and any SITXHRM002 Roster Staff Assessment restrictions. What are the current shifts used for the roster?
| Working days | Breakfast | Lunch | Dinner |
| Wednesday | 7AM-11AM | 12PM-3PM | 6PM-9PM |
| Thursday | 7AM-11AM | 12PM-3PM | 6PM-9PM |
| Friday | 7AM-11AM | 12PM-3PM | 6PM-9PM |
| Saturday | 7AM-11AM | 12PM-3PM | 6PM-9PM |
| Sunday | 7AM-11AM | 12PM-3PM | 6PM-9PM |
Staffing
Complete the following tables to provide an overview of staffing SITXHRM002 Roster Staff Assessment skills and availability.
| Name of staff | Position | Shifts | Hourly rate/ Award |
| 1. Harry Williams | Head chef- full time | Normal hours Evening rate Saturday Sunday | $25.24 $25.24+$2.31 $31.55 |
| Public holiday | $37.86 $56.79 | ||
| 2. Sam Billings | Sous chef- Full time | Normal hours Evening Saturday Sunday Public holiday | $25.20 $25.20+$2.31 $31.50 $37.80 $56.70 |
| 3. Marlen Samules | Casual chef | Normal hours Evening Saturday Sunday Public holiday | $28.86 $30.37 $34.64 $40.41 $57.37 |
| 4. Sarah Ford | Apprentice chef | Normal hours Evening Saturday Sunday Public holiday | $19.84 $19.84 $24.80 $29.76 $44.64 |
| 5. Henry Ted | Casual kitchen hand | Normal hours Evening Saturday Sunday Public holiday | $27.40 $27.40 $32.88 $38.36 $54.80 |
Availability and commitments
| Name of staff | Availability Week 1 | Availability Week 2 | Availability Week 2 |
| 1. Harry Wiliams | For all shifts | For all shifts | For all shifts |
| 2. Sam Billings | Available all shifts | Available all shifts | Available all shifts |
| 3. Marlen Samules | Available all shifts except Sunday 8am- 10am | Available all shifts except Sunday 8am- 10am | Available all shifts except Sunday 8am- 10am |
| 4. Sarah Ford | Available all shifts | Available all shifts | Available all shifts except breakfast shift on Thursday |
| 5. Henry Ted | Available all shifts | Available all shifts except Wednesday night | Available all shifts |
Skill set
| Name of staff | Skills | Duties |
| 1. Harry Williams | Manage and coordinate the operations of a relevant area or sections of the hotel under the supervision of senior management; and instruct personnel to carry out their responsibilities in the appropriate hotel location or regions; and implements the hotel’s rules, procedures, and opening systems. | |
| 2. Sam Billings | Someone who has finished an apprenticeship or who has passed the relevant trade exam in pastry cookery, butchery, baking, or any of the following: | |
| 3. Sarah Ford | A commi chef or equivalent who has finished an apprenticeship or who has passed the relevant trade exam and is doing cooking, baking, pastry cookery, or slaughtering responsibilities is referred to as a cook (tradesperson) grade 3. | |
| 4. Harry Botter | kitchen attendant grade 3 means an |
| employee who has the appropriate level of training including a supervisory course and has the responsibility for the supervision, training and co- ordination of kitchen attendants of a lower classification. | ||
| 5. Marlen Samules | who does cooking, baking, pastry, or slaughtering tasks and has completed an apprenticeship or passed the relevant trade exam. |
Social and or cultural SITXHRM002 Roster Staff Assessment considerations
Expected customer traffic
| Day | Time | Expected traffic | Staff required |
| Thursday | Breakfast Lunch Dinner | 15 25 30 | 2 3 3 |
| Friday | Breakfast Lunch Dinner | 15 25 40 | 2 3 4 |
| Saturday | Breakfast Lunch Dinner | 25 15 50 | 3 2 5 |
| Sunday | Breakfast Lunch Dinner | 25 30 30 | 3 3 3 |
| Wednesday | Breakfast Lunch Dinner | 15 25 30 | 2 3 3 |
| Using the software you have downloaded, create the staff roster according to the discussions held with staff (your group), information gathered for the Business case study and operational requirements outlined in the Operational policy. Your roster must meet the following criteria: The roster must be submitted in a suitable format to your supervisor for approval within the time allocated. This could be a PDF document, a printed report from the software, or a screenshot. |
| Name of staff | Sarah Ford | ||
| Position | Apprentice | ||
| Pay scale | Normal hourly rate: $19.84 Evening hourly rate: $19.84 Saturday hourly rate: $24.80 Sunday hourly rate: $29.76 Public holidays: $44.64 | ||
| Skills | Cook (tradesperson) grade 3 means a commi chef or equivalent who has completed an apprenticeship or who has passed the appropriate trade test, and who is engaged in cooking, baking, pastry cooking or butchering duties. | ||
| Availability over the next three weeks | Week1 Available to work all week. | Week 2 Available for every week | Week 3 On Thursday can start from the midday because of study |
| Personal commitments | None | ||
| Social and/or cultural needs | None | ||
| Any other information | None | ||
.
| Name of staff | Harry Botter | ||
| Position | Causal Kitchen hand | ||
| Pay scale | Normal pay rate: $27.40 Evening hourly rate: $27.40 Saturday hourly rate: $32.88 Sunday hourly rate: $38.36 Public holiday: $54.80 | ||
| Skills | kitchen attendant grade 3 means an employee who has the appropriate level of training including a supervisory course and has the responsibility for the supervision, training and co- ordination of kitchen attendants of a lower classification. | ||
| Availability over the next three weeks | Week 1 Available for all week | Week 2 Available all shifts except Wednesday night | Week 3 Available for all week |
| Personal commitments | None | ||
| Social and/or cultural needs | None | ||
| Any other information | None | ||
| Name of staff | Sam Billings | ||
| Position | Sous chef | ||
| Pay scale | Normal hourly rate: $25.20 Evening hourly rate: $25.20+$2.31 Saturday hourly rate: $31.50 Sunday hourly rate: $37.80 Public holidays: $56.70 | ||
| Skills | Any of the following may be performed by a sous chef who has finished an apprenticeship or who has passed the relevant trade exam in cooking, butchering, baking, or pastry cookery: | ||
| Availability over the next three weeks | Week 1 Available all week | Week 2 Available all week | Week 3 Available all week |
| Personal commitments | None | ||
| Social and/or cultural needs | None | ||
| Any other information | None |
.
| Name of staff | Henry Ted | ||
| Position | Head chef | ||
| Pay scale | Normal hourly rate: $25.24 per hour Evening hourly Rate: $25.24+$2.31 per hour Saturday: $31.55 per hour Sunday: $37.86 per hour Public holiday: $56.79 per hour | ||
| Skills | under the direction of senior management is required to manage and co-ordinate the activities of kitchen area or areas of restaurant; and | ||
| Availability over the next three weeks | Week 1 Available for all shifts | Week 2 Available all the time | Week 3 Available for all shifts |
| Personal commitments | None | ||
| Social and/or cultural needs | |||
| Any other information | None |
| The supervisor (your assessor), will provide you with the following messages from three members of staff: The assessor will let you know which students in your group represent each staff member and provide you with further information on the messages received. Change the roster using the staff requesting extra hours to cover for the two members of staff unavailable. Ensure that it still meets the roster criteria and the requirements of the Operational policy Send an email to the supervisor explaining the changes and why they were made, include the amended roster and ask for final approval. The roster must be developed and submitted to your supervisor for approval within the time allocated. |
· Week 1
| Name | Wednesday | Thursday | Friday | Saturday | Sunday | Budget |
| Suman | 06:00- | 06:30- | 06:00- | 06:30- | 12:00- | |
| kadel | 14:30 | 14:00 | 14:30 | 15:00 | 20:30 | |
| Rochak | 13:30- | 16:00- | 13:30- | 13:30- | 07:00- | |
| Pokharel | 22:00 | 22:00 | 22:00 | 22:00 | 15:30 | |
| Aarati | 13:30- | 18:00- | 06:30- | 13:30- | 12:30- | |
| sedhai | 22:00 | 22:00 | 15:30 | 22:00 | 20:30 | |
| Bishnu | 07:00- | 07:00- | 18:30- | 19:00- | 17:30- | |
| Lamshal | 14:00 | 14:00 | 22:00 | 22:00 | 22:00 | |
| Dominique | 15:30- | 16:00- | 18:30- | 17:00- | 07:00- | |
| 22:00 | 22:00 | 22:00 | 22:00 | 11:00 | ||
| Casual | 10:30- | 11:00- | 11:30- | 06:00- | 06:00- | |
| chef de | 14:30 | 15:00 | 20:30 | 13:30 | 10:30 | |
| partie |
Week 2
| Name | Wednesday | Thursday | Friday | Saturday | Sunday |
| Suman kadel | 06:00- 14:30 | 06:30- 14:00 | 06:00- 14:30 | 06:30- 15:00 | 12:00- 20:30 |
| Rochak Pokharel | 13:30- 22:00 | 16:00- 22:00 | 13:30- 22:00 | 13:30- 22:00 | 07:00- 15:30 |
| Aarati sedhai | 13:30- 22:00 | 18:00- 22:00 | 06:30- 15:30 | 13:30- 22:00 | 12:30- 20:30 |
| Bishnu Lamshal | 07:00- 14:00 | 07:00- 14:00 | 18:30- 22:00 | 12:00- 12:00 | 17:30- 22:00 |
| Dominique | 15:30- 22:00 | 16:00- 22:00 | 18:30- 22:00 | 17:00- 22:00 | 07:00- 11:00 |
| Casual chef de partie | 10:30- 14:30 | 11:00- 15:00 | 11:30- 20:30 | 06:00- 13:30 19:00- 22:00 | 06:00- 10:30 |
Week 3
| Name | Wednesday | Thursday | Friday | Saturday | Sunday |
| Suman kadel | 06:00- 14:30 | 06:30- 14:00 | 06:00- 14:30 | 06:30- 15:00 | 12:00- 20:30 |
| Rochak Pokharel | 13:30- 22:00 | 16:00- 22:00 | 13:30- 22:00 | 13:30- 22:00 | 07:00- 15:30 |
| Aarati sedhai | 13:30- 22:00 | 18:00- 22:00 | 06:30- 15:30 | 13:30- 22:00 | 12:30- 20:30 |
| Bishnu Lamshal | 07:00- 14:00 | 07:00- 14:00 | 18:30- 22:00 | 19:00- 22:00 | 17:30- 22:00 |
| Dominique | 15:30- 22:00 | 12:00- 12:00 | 12:00- 12:00 | 12:00- 12:00 | 12:00- 12:00 |
| Casual chef de partie | 10:30- 14:30 | 11:00- 22:00 | 11:30- 22:00 | 06:00- 13:30 | 06:00- 10:30 |
| Write an email to the supervisor explaining the changes and why they were made. Inform that you attach the amended roster asking for approval. |
| From: Michelle (Manager) |
| To: Peter (supervisor) |
| Subject: Approval of the amended roster. |
| Body: Dear peter, For weeks two and three, I’ve changed a few things on the roster. In order to follow up with her doctor, Henry requested a day off on Saturday of week 2, and I gave Sarah those hours as she had requested more time. Due to her jury service, Marlen has been excused from work on Thursday, Friday, Saturday, and Sunday. Please review the roster and make any required adjustments. Kind regards Michelle (Manager) |
| The supervisor has approved the roster. Draft an email to the members of staff rostered and cc to your supervisor. In the email you must clearly point out the changes made. The roster must be communicated to staff within the timeframe allocated. Submit the email to the assessor, including the roster saved in an appropriate format. |
| Write an email to the members of staff rostered and cc to your supervisor. In the email you must clearly point out the changes made. |
| From: Michelle (Manager) |
| To: Staff Cc: Supervisor |
| Subject: Roster for week 2 and 3 |
| Body: Dear staff, The roster for weeks two and three has undergone a few adjustments. Please refer to the updated roster in the email attachment. Please come to be and chat with me if you need to vent about the changes and are upset about them.Kind regard Michelle (Manager) |
| As part of your role you are to record time sheets completed by staff. Provide two members of staff (2 students in your role play group) with a timesheet. They must complete the timesheet for the first week based on their actual shifts and submit this back to you. Once you have received the timesheet, check the information received against the roster. You are to then maintain the staff records by completing the Staff record template. Enter the required information indicated by the prompts. Ensure that you accurately record all the information to ensure that the member of staff is paid the right amount of money for the hours worked. Submit the completed Staff record and timesheet to the assessor. |
| Name | Wednesday | Thursday | Friday | Saturday | Sunday |
| Suman kadel | 06:00- 14:30 | 06:30- 14:00 | 06:00- 14:30 | 06:30- 15:00 | 12:00- 20:30 |
| Rochak Pokharel | 13:30- 22:00 | 16:00- 22:00 | 13:30- 22:00 | 13:30- 22:00 | 07:00- 15:30 |
STAFF RECORD TEMPLATE
Complete this SITXHRM002 Roster Staff Assessment template to record hours for members of staff, checked against the 2 recorded timesheets provided to the 2 team members
| Name of staff | Suman kadel | |||
| Position | Head chef | |||
| Date | Shift | Hours worked | Pay rate | Total |
| Wednesday | 06:00-13:30 | 7 Hours | $25.24 | $176.68 |
| Thursday | 06:30-14:00 | 7 Hours | $25.24 | $176.68 |
| Friday | 06:00-14:30 | 8 Hours | $25.24 | $201.92 |
| Saturday | 06:30-15:00 | 8 Hours | $31.55 | $252.4 |
| Sunday | 12:00-20:30 | 8 Hours | $37.86 | $302.88 |
| Overtime | ||||
| Leave entitlement | ||||
| Other | ||||
| Total amount owed | $1,110 | |||
| Name of staff | Rochak Pokharel | |||
| Position | Sous chef | |||
| Date | Shift | Hours worked | Pay rate | Total |
| Wednesday | 13:30-22:00 | 8 Hours | $25.20 | $201.6 |
| Thursday | 16:00-22:00 | 5.5 Hours | $25.20 | $138.6 |
| Friday | 13:30-22:00 | 8 Hours | $25.20 | $201.6 |
| Saturday | 13:30-22:00 | 8 Hours | $31.50 | $252 |
| Sunday | 07:00-15:30 | 8 Hours | $37.80 | $302.4 |
| Overtime | ||||
| Leave entitlement | ||||
| Other | ||||
| Total amount owed | $1,096.2 | |||
| Meet with your group and discuss the effectiveness of the roster development process. Discuss what worked and what didn’t work. Take notes during the discussion and use these to write an evaluation of the roster development process, including any recommendations or actions required to improve the roster process used. Use the Evaluation report template to guide your response. Submit the evaluation report to the assessor. |
Evaluation Report
You are to write an evaluation SITXHRM002 Roster Staff Assessment report, addressing all the points below.
| Roster Software | |
| How well did the software work for your requirements? | Microsoft Excel was the program I utilized, and it met all of my needs well. |
| What features or functions worked well and what could have been useful that was not available? | Block was excellent at allocating time, however I wish Gmail integration had been a feature. |
| How easy was it to use? | Because we were used to using it, it was quite simple to utilize. |
| Was it clear to staff? | The color that distinguished the period for various staff members made the roster visible to the staff.. |
| What were the main benefits of using the software, what were the limitations? | Once the formula is utilized in the table, the hourly and budget calculations are done automatically. |
| Roster development process Provide an evaluation of how successful the roster development process was undertaken. | |
| Include any feedback provided during discussions with staff (your role play group). | The input was useful in creating a roster since it helped determine the staff’s requirements and availability. |
| What could you do to improve the process? | To arrange the roster, find as as soon as possible about the staff’s availability and any events or festivities that may be taking place. |
| What action do you need to take? | To cut down on the time it takes to create rosters, use an efficient tool. |
| Staffing requirements | |
| How well did you consider the staffing requirements? | Staff requirement was meet as per their needs. |
| Were you able to roster the right amount of staff each shift? | Although it was difficult as some staff called in sick we were able to manage the right amount of staff. |
| Was there a good mix of skills and combination of staff? | Yes, there was a good mix of skills and combination of staff as there was always someone to supervise other staffs. |
| Did you take into consideration social and cultural factors that affect staff rostering? | Yes, we considered the social and cultural elements that influence staff rostering since some employees required to leave work early on Sundays to attend church.. |
| Was it easy to make the changes and incorporate the necessary skills whilst also meeting operational requirements? | Making the improvements and incorporating the essential abilities while still adhering to operating constraints was a bit difficult and time-consuming. |
| Operational requirements | |
| Were you able to met operational requirements such as staffing skills, costs, the amount of staff needed for each shift? | Yes, we were able to meet operational needs such staffing needs for each shift, prices, and workforce levels. |
| Did you meet the required budget? | Yes, we meet the required budget. |
| What improvements could you make? | We could use a software to make the rosters. |
| Conclusions | |
| What are your overall conclusions? | In conclusion, creating a roster is a time-consuming and challenging process since it must satisfy certain skill, legal, and ethical requirements. Having a week-long projection of the restaurant’s patronage |
| Do you have any recommendations or actions that you need to take in order to improve the roster development process? | To make the procedure quicker and simpler, we must employ software designed specifically for rosters. |
| Finalise the following documents and submit to your assessor for marking: |
Assessment Task 2: Checklist SITXHRM002 Roster Staff Assessment
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Prepare a three-week roster for kitchen staff? | |||||
| Include the operational requirements of the business when developing the roster? | |||||
| Prepare a roster with a sufficient amount of staff for effective service delivery? | |||||
| Prepare a roster that considered industrial agreements and provisions? | |||||
| Prepare a roster that maximised operational costs? | |||||
| Effectively utilise staff skills, duties, wages and requirements when preparing rosters? | |||||
| Consult with colleagues when preparing rosters? | |||||
| Consider social and cultural needs of staff when preparing rosters? | |||||
| Communicate with colleagues to confirm requirements by asking questions? | |||||
| Listen to and understand messages relating to staff requesting changes for their staff roster? | |||||
| Amend staff roster’s due to illness, staff requests and personal commitments? | |||||
| Prepare rosters according to time constraints? | |||||
| Prepare rosters using relevant software? | |||||
| Present rosters to staff in an appropriate format and allocated timeframe? | |||||
| Administer and maintain staff records? | |||||
| Monitor the effectiveness of rosters through consultation with staff? | |||||
| Identify improvements to the roster development process? | |||||
| Task outcome: | Satisfactory | Not satisfactory | |||
| Assessor signature: | |||||
| Assessor name: | |||||
| Date: | |||||
| Student Overall Assessment Record Sheet This form is to be completed by the assessor and used a final record of student competency. All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the students file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. |
| Qualification Code and Title | SIT50416 Diploma of Hospitality Management | ||
| Student Name: | |||
| Student ID No: | |||
| Final Completion Date: | |||
| Unit Code and Title | SITXHRM002 Roster Staff | ||
| Term Year | Date Assessed | ||
| Please attach the following documentation to this form | Result | ||
| Assessment 1 | Knowledge Questions | ☐S ☐NYS ☐DNS | |
| Assessment 2 | Project | ☐S ☐NYS ☐DNS | |
| Final Assessment Result for this unit | C / NYC | ||
| C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit | |||
| Feedback: | |||
| Any Adjustment Made to The Assessment: | |||
| Student Declaration: I declare that this work has been completed by me honestly and with integrity and that I have been assessed in a fair and flexible manner. I understand that the Institute’s Student Assessment, Reassessment and Repeating Units of Competency Guidelines apply to these assessment tasks. Name: ____________________________________________ Signature: _________________________________________ Date: ____/_____/_____ | Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Name: _________________________________ Signature: ______________________________ Date: ____/_____/_____ |
Administrative use only
| Entered onto Student Management Database | q ________________ Date | Initials |
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