SITXMGT004 Monitor Work Operations :
Assessment Task 1: Knowledge Questions
| Course | SIT40521 Certificate IV in Kitchen Management |
| Unit Code & Name | SITXMGT004 Monitor Work Operations |
| 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 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 systems | Support |
| Administration | |
| Health and safety | |
| Human resources | |
| Service standards | |
| Technology | |
| 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 considerations | Description | How 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.
- 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.
- Complete the following table with how you would ensure that you comply with industrial and legislation requirements.
| Industrial and legislation requirements | Description | Ways to comply |
| Industrial awards to hours and conditions of work | ||
| Systems and procedures meet work health and safety requirements |
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