SITXMGT001 MONITOR WORK OPERATIONS :
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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Identify four areas of operation a Chef would need to monitor
Identify four areas of operation a Restaurant Manager would need to monitor
Identify four areas of operation a Housekeeping Manager would need to monitor
Identify four areas of operation a Storeman would need to monitor
Describe your workplace, the work that needs to be monitored and how it is monitored. (If you are not currently employed then use a job in your previous experience).
Briefly describe one industry trend that affects your workplace (if not employed then choose a previous workplace)
As a Department Manager such as a Housekeeping Manager, Chef de Cuisine, Front Desk Manager or Restaurant Manager what coaching role would you play in the development of the team?How would you go about implementing yourself in that coaching role?
What training have you received to be part of your workplace or team?
How are poor performance issues resolved in your team or workplace?