SITXHRM008 Roster Staff :
Assessment Task 1: Knowledge Questions
| Course | SIT40521 Certificate IV in Kitchen Management |
| Unit Code & Name | SITXHRM008 Roster Staff |
| Assessor Name | |
| Student Name | |
| Student Signature |
- Assessment Task 1: Instructions
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:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- 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
- 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 completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. 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. | |
Assessment Task 1: Knowledge Questions
Provide answers to all of the questions below.
- List two sources of information that you could access to find information about the Hospitality Industry (General) Award.
- 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 three 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 |
- Complete the table and provide two examples of organisational initiatives 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.
- List two examples of the two different ways of communicating a new roster, or an update to a roster.
| Digital/electronic | |
| Paper based |
- Provide two advantages of rostering team members that have diverse social and cultural backgrounds, as well as skills.
- Identify four human resource policies and procedures that could be used to find out about leave provisions and managing socio-cultural workforce issues.
| . |
- 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.
- List three reasons that rosters may require adjustments or modifying.
- List two important factors that you need to consider when modifying a roster.
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