SITXHRM008 Roster staff:
Assessment Task 1: Written questions
| Qualification | SIT40521- Certificate IV in Kitchen Management |
| Unit Code/Name | SITXHRM008 – Roster staff |
| Re-Assessment | ☐ Yes ☐ No |
| Student ID | |
| Student Name | |
| Student Email Address | @brighton.edu.au |
| Trainer/Assessor Name |
Student Declaration
- I declare that this is my own original work and I have not cheated or plagiarised the work or colluded with any other student(s).
- I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
- I have correctly referenced all resources and reference texts throughout these assessment tasks as required.
- I hold a copy of this assignment and can produce a copy if requested
- I permit a copy of this marked assignment to be retained or reproduced by the College for benchmarking, course review and accreditation purposes.
- I am aware of the re-assessment policy and any assessment deemed unsatisfactory will require me to do a re-assessment.
- I am aware I have the right to appeal an assessment outcome if I disagree with the outcome. I am aware that I have to follow the complaint and appeal process to request a review of the assessment outcome.
| Student signature: | __________________________ | Date | _____/_____/_________ |
Signature is required for the paper-based submission only
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- comply with the due date for 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
- Do not share your answers with other students.
| Assessment information | |
| Information about how you should complete this assessment can be found in your Assessment Instruction in Moodle: Check your submission and cut-off in Moodle Assessment task page Write your answer in the text belowThis task is open book. |
- List two further sources of information that you could access, to find out information on work agreements for the hospitality industry.
- Why is it important to check the relevant award conditions when preparing a roster?
- How is an enterprise agreement different from a modern award?.
- Explain how industrial agreements can affect the preparation of rosters.
- Identify at least two factors of how each of the following award provisions will impact the rostering process.
| Leave | |
| Mandated breaks between shifts | |
| Maximum allowed shift hours | |
| Standard pay rates | |
| Overtime pay rates | |
| Penalty pay rates |
- List four impacts of contractor fees, if you had to include them in a staff roster.
- Outline two considerations when rostering permanent or casual staff.
- Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be found at the Fair work Australia government website www.fwc.gov.au), identify the key elements of the award.
| Leave entitlement | |
| Mandated breaks between shifts | |
| Maximum allowed shift hours |
- Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be found at the Fair work Australia government website www.fwc.gov.au), provide the overtime payable.
| Period of overtime | Overtime payable (as a percentage) |
| Monday to Friday: First two hours | |
| Monday to Friday: After first two hours | |
| Midnight Friday to midnight Sunday | |
| A rostered day off |
- Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be found at the Fair work Australia government website www.fwc.gov.au), provide the appropriate penalty rate for each period.
| Penalty rate for full-time and part-time employees | Penalty rate for casual employees (incl 25% loading) | |
| Monday to Friday | ||
| Saturday | ||
| Sunday | ||
| Public holidays |
- Dixon Hospitality has an enterprise agreement with its staff, rather than following the Hospitality Award. Complete the table below for full time staff: https://www.fwc.gov.au/documents/documents/agreements/fwa/ae419117.pdf.
| Name of Agreement | |
| Leave entitlement | |
| Hours required to work | |
| Mandated breaks between shifts | |
| Maximum allowed shift hours | |
| Overtime payable |
- Using the National Employment Standards (NES), provide the maximum weekly hours for the following:
| Maximum weekly hours | |
| Full-time | |
| Part-time | |
| Casual |
- Provide two examples of organisational initiatives for each of the following, that could have an impact on the preparation of staff rosters.
| Sociocultural-friendly | |
| Family-friendly |
- Using the table below, identify three issues that you may come across for each leave provision listed when preparing a staff roster.
| Carers | |
| Compassionate reasons | |
| Illness or injury | |
| Jury service | |
| Long service | |
| Maternity or paternity | |
| Rehabilitation of injured workers | |
| Study | |
| Recreation (holiday) |
- Why are rosters used and why are they important for controlling staff costs?
- Provide four functions of a software program that can support the development of a roster.
- What are two different formats used for staff rosters?
- Identify four items that you would need to include on a roster.
- Using the table below, summarise two different methods used to communicate a roster.
| Digital/electronic | |
| Paper based |
- Provide two advantages of rostering team members that have diverse social and cultural backgrounds, as well as skills.
- Referring to the hospitality industry specifically, provide three examples of operational requirements that can have an impact on roster development.
- Explain how a wage budget can impact rostering
- Explain the process when the organisation or department need to modify the roster.
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