SITXHRM002 ROSTER STAFF IN HOSPITALITY

SITXHRM002 ROSTER STAFF IN HOSPITALITY :

Notes to Lecturer

Because of the nature of these activities and assignments and the large variances of circumstances within the hospitality industry answers to the assignments and activities for this unit of competence may vary widely depending on the experience and perspective of the student.

Some answers will have an exact answer particularly those requiring mathematical calculations, while for other activities or assignment activities there may be many possible correct answers depending on the choice or scenario the student has chosen.

We have tried to get as many of the possible answers you will receive but it should be understood that these answers only form a guide to competence and it is up to the lecturer to make the judgement of student competence.

What is competency?
(Source SIT training package)

The broad concept of industry competency concerns the ability to perform particular tasks and duties to the standard of performance expected in the workplace. Competency requires the application of specified skills, knowledge and attitudes relevant to effective participation in an industry, industry sector or enterprise.

Competency covers all aspects of workplace performance and involves performing individual tasks; managing a range of different tasks; responding to contingencies or breakdowns; and dealing with the responsibilities of the workplace, including working with others. Workplace competency requires the ability to apply relevant skills, knowledge and attitudes consistently over time and in the required workplace situations and environments. In line with this concept of competency, Training Packages focus on what is expected of a competent individual in the workplace as an outcome of learning, rather than focussing on the learning process itself.

Competency standards in Training Packages are determined by industry to meet identified industry skill needs. Competency standards are made up of a number of units of competency each of which describes a key function or role in a particular job function or occupation. Each unit of competency within a Training Package is linked to one or more AQF qualifications.

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Assignment Activity 1

You are required to research your job description for your workplace and answer the following questions. If you are not currently employed, then choose a job position and an employer and base your answer on this scenario:

1. Are you a full-time, part-time or casual employee?

Full-time permanent staff

Part-time employees

Casual staff

• Are you employed under an Award, Workplace Agreement, or Enterprise Bargaining Agreement?

• What Grade of employment are you paid for?

• What is your hourly rate of pay?

• What breaks are you entitled to under your workplace agreement?

• What Penalty rates, if any, are you entitled to?

• How much holiday leave are you entitled to per year?

• How much sick leave are you entitled to per year?

If you are not currently employed choose from one of the following job descriptions to answer the above questions:

• Restaurant waiter working in an RSL Club
• Commis Chef working in a 5 Star Hotel
• Bar Manager or Supervisor in a Hotel Resort
• Housekeeper working for a Serviced Apartment chain

Assignment Activity 2

You are required to prepare three rosters for diverse areas of the business such as bar, front of the house, reception, office, kitchen, housekeeping, stores or tourism service. Each roster must contain at least 8 staff members and you must outline the type of department and the work they do. Such as an A la carte kitchen serving 120 covers for lunch and dinner or a housekeeping team servicing 150 rooms.

• A roster period of at least one week.
• The roster must reflect the amount of work there is there to do, such as the number of guests a waiter can reasonably serve or the number of rooms a housekeeping person can reasonably clean. 
• Include some notes and explanations about the department, the work they do and the reasoning behind some rostering decisions.
• All full-time staff have two Rostered Days off (RDO) which should be taken consecutively where possible, if not possible then indicate a rotating roster is in place
• The minimum number of hours a casual can work on any one shift is two hours.
• Full-time and part-time employees must have at least 10 hours between shifts.
• Take peak periods and non-peak periods into account.
• The roster must include a balance of full-time, part-time and casual staff.
• Do not include or calculate breaks as time off.
• Have a balance of senior supervising staff members on hand to manage and supervise work as well as junior staff to carry out workplace tasks.
• Have an appropriate mix of skills
• Take labour costs into account
• Comply with an industry Award such as the Restaurant Industry Award 2010 or Hospitality Industry (General) Award 2010
• Be presented in a professional manner.

Student is to prepare three different rosters the meets the critical aspects of assessment listed above. A sample roster may look similar to the following:

	Trading hours	Kitchen Lunch Hours	Kitchen Dinner Hours	Lunch covers	Dinner covers
MON
TUE
WED
THURS
FRI
SAT
SUN

Back of House (Kitchen)

Name	Mon	Tues	Wed	Thru	Fri	Sat	Sun
Exec Chef
Sous Chef
2nd Year App
Back-up chef
Trainee
KH and Day cleaner
KH1
KH2

The reality is that this roster is very tight considering the opening hours and the maximum hours available for each staff.

If a student was to put in extra hours to make it work, we would not consider this unreasonable. These conditions might work in the short term, but in the long term more staff would be needed.

Front of House (Restaurant)

Name	Mon	Tues	Wed	Thru	Fri	Sat	Sun
	12/2/20XX	13/2/20XX	14/2/20XX	15/2/20XX	16/2/20XX	17/2/20XX	18/2/20XX
Rest Manager
Supervisor
FB Grade 3
FB Grade 3
Trainee FB Grade 1
FB Assistant Grade 2
FB Assistant Grade 2
Bar Attendant Grade 3
Bar Attendant Grade 2
Bar Useful Grade 1

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