SITXMGT004 Monitor Work Operations

25 April 2024 11:01 AM | UPDATED 4 weeks ago

SITXMGT004 Monitor Work Operations :

SITXMGT004 Monitor Work Operations

Assessment Task 1: Knowledge Questions

CourseSIT40521 Certificate IV in Kitchen Management
Unit Code & NameSITXMGT004 Monitor Work Operations
Assessor Name 
Student Name 
Student Signature 
  1. 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.
Speech Bubble: Rectangle: iAssessment 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.

  1. List three methods that are used to organise and plan work operations.
  • Briefly describe two leadership and management roles and responsibilities.
  • Why is it important to monitor workplace operations?
  • Briefly describe how the following procedures and systems to support work operations.
Procedures and systemsSupport
Health and safety 
Human resources 
Service standards 
Work practices 
  • Briefly describe quality assurance.
  • List three ways quality assurance can be managed and implemented in the workplace.
  • Complete the following table in regard to sustainability considerations.
Sustainability considerationsDescriptionHow it can be achieved/examples
Relationship between operational efficiency and financial sustainability  
Minimising waste  
Social responsibilities  
  • Explain a time management system and describe how it can assist in planning and organising work operations.
  • List the five principles of effective delegation for frontline management.
  1. How would you resolve the following situation?

The lunch service has just commenced, it is 12:30pm and there has been a large group of corporate customers from the office tower across the street that has come in without a booking. They are a group of 10 and the manager of the group has said they have a meeting with clients at 1pm so they need their meals quickly, but you have had a staff member call in sick at the last minute so you are short staffed.

Outline the steps you would take including communication techniques you would use and steps for a resolution.

  1. Complete the following table with how you would ensure that you comply with industrial and legislation requirements.
Industrial and legislation requirementsDescriptionWays to comply
Industrial awards to hours and conditions of work  
Systems and procedures meet work health and safety requirements  


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