The document lists various units of competency and the qualifications they correspond to in the hospitality industry, ranging from Certificate I to Advanced Diploma. Many basic units like work health and safety, customer service, and hygienic practices are included in the lower level certificates. More advanced units involving management, marketing, finances, and human resources are aligned with higher level qualifications like Diplomas.
The document lists various units of competency and the qualifications they correspond to in the hospitality industry, ranging from Certificate I to Advanced Diploma. Many basic units like work health and safety, customer service, and hygienic practices are included in the lower level certificates. More advanced units involving management, marketing, finances, and human resources are aligned with higher level qualifications like Diplomas.
The document lists various units of competency and the qualifications they correspond to in the hospitality industry, ranging from Certificate I to Advanced Diploma. Many basic units like work health and safety, customer service, and hygienic practices are included in the lower level certificates. More advanced units involving management, marketing, finances, and human resources are aligned with higher level qualifications like Diplomas.
The document lists various units of competency and the qualifications they correspond to in the hospitality industry, ranging from Certificate I to Advanced Diploma. Many basic units like work health and safety, customer service, and hygienic practices are included in the lower level certificates. More advanced units involving management, marketing, finances, and human resources are aligned with higher level qualifications like Diplomas.
SIT60316 UNITS OF COMPETENCY SIT1021 SIT2061 SIT30616 SIT50416 Cert I CERT II Advanced (Hospitality) CERT III Diploma Diploma
SITXCCS001 Provide customer information and assistance *
BSBWOR203 Work effectively with others * * * SITXWHS001 Participate in safe work practices * * * * SITXCOM002 Show social and cultural sensitivity * * * * * SITHIND001 Use hygienic practice for hospitality service * * * * * SITXFSA001 Use hygienic practices for food safety * * * * * CPPCLO2035A Maintain cleaning storage areas * * * * CPPCLO2009A Clean glass surfaces * * * * CPPCLO2001 Maintain hard floor surfaces * * * * CPPCLO2004A Maintain carpeted floors * * * * SITHACS003 Prepare rooms for guests * * * * SITXCCS003 Interact with customer * SITHIND003 Use hospitality skills effectively * SITHIND002 Source and use information on the hospitality industry * * * SITHIND004 Work effectively in hospitality service WORK PLACEMENT * * * SITHACS002 Provide housekeeping services to guests * * * SITXCCS006 Provide service to customers * * SITXHRM001 Coach others in job skills * SITXWHS002 Identify hazards, assess and control safety risks * * BSBITU203 Communicate electronically * * SITXHRM002 Roster staff * * SITXCOM005 Manage conflict * * SITXCCS007 Enhance customer service experiences * * SITXWHS003 Implement and monitor work health and safety practices * * SITXFIN003 Manage finances within a budget * * SITXFIN004 Prepare and monitor budget * * SITXGLC001 Research and comply with regulatory requirements * * BSBDIV501 Manage diversity in the workplace * * BSBMGT517 Manage operational plan * * SITXMGT001 Monitor work operations * * SITXHRM003 Lead and manage people * * SITXMGT002 Establish and conduct business relationships * * SITXCCS008 Develop and manage quality customer service practices * * SITXWHS004 Establish and maintain a work health and safety system * BSBMGT617 Develop and implement a business plan * SITXHRM004 Recruit, select and induct staff * SITXHRM006 Monitor staff performance * SITXMPR007 Develop and implement marketing strategies * BSBFIM601 Manage finances * SITXFIN005 Manage physical assets *
