SITHIND002 Worksheets
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La Trobe University *
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Business
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Feb 20, 2024
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SITHIND002 Student Assessment Booklet
Page: 1 of 70 Version: 2.1
Responsibility: Course Coordinator
Last Reviewed: October 2018
SITHIND002 Source and use information on the hospitality industry Version 2.1 Student Assessment
SITHIND002 Student Assessment Booklet
Page: 2 of 70 Version: 2.1
Responsibility: Course Coordinator
Last Reviewed: October 2018
This page is intentionally left blank
SITHIND002 Student Assessment Booklet
Page: 25 of 70 Version: 2.1
Responsibility: Course Coordinator
Last Reviewed: October 2018
Assessment task 2: Worksheets Required documents and equipment: -
Computer with internet connection to refer to various resources. -
Student assessment booklet and a pen (organized by the student). -
RGIT Learners’ resources for the unit SITHIND002- Source and use information on the hospitality industry (organised by the trainer). -
Learner’s notes
Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment -
Recommended date for assessment: [
Trainer to provide] -
Access all resources mentioned in required resources either printed copies or access via the internet -
Time required for assessment: 3hours -
You must: o
You must answer all the questions satisfactorily to be deemed competent. o
Complete the and submit in due timelines o
Submit with a completed assessment cover sheet -
Your assessor will set a time to provide feedback
Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: -
You are required to submit short answers to all the question asked in worksheet -
Completed and signed cover sheet for assessment
Evidence submission: -
Documentation can be submitted electronically or paper-based. -
Your assessor will record the assessment outcome on the assessment cover sheet.
SITHIND002 Student Assessment Booklet
Page: 26 of 70 Version: 2.1
Responsibility: Course Coordinator
Last Reviewed: October 2018
SECTION 1: SOURCE AND USE RELEVANT INDUSTRY INFORMATION Q1: List six information sources you can use to gather information about the structure and operation of the hospitality industry. Provide an example for each one that you readily use.
Satisfactory
Not Satisfactory Q2: A big part of gathering information is asking the right questions from industry personnel, colleagues or suppliers and then actively listening to the responses. Is the following question open, closed or reflective?
You said that you wanted to change the style of your menu to suit current trends. What type of trends do you mean?
Open Closed Reflective
Satisfactory
Not Satisfactory
SITHIND002 Student Assessment Booklet
Page: 27 of 70 Version: 2.1
Responsibility: Course Coordinator
Last Reviewed: October 2018
To assist your operational duties, you need to access specific information that’s relevant to you and the industry you work in. Briefly explain your answers to the following questions. Q3: How does the hospitality industry impact our economic and social environment?
Satisfactory
Not Satisfactory Q4: How does the hospitality industry relate to the tourism industry?
Satisfactory
Not Satisfactory Q5: What is the principal role of your/a trade union?
Satisfactory
Not Satisfactory
SITHIND002 Student Assessment Booklet
Page: 28 of 70 Version: 2.1
Responsibility: Course Coordinator
Last Reviewed: October 2018
Q6: Depending on the size of an establishment, there can be many different departments or divisions. List five of them.
Satisfactory
Not Satisfactory Q7: Briefly explain the functions of the human resources department, the different roles within the department and how it relates to the other sectors of the establishment.
Function
Relationship with other sectors
Roles
Satisfactory
Not Satisfactory
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* 00
# 3
Question 31
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200-pound
trail mix-cashew
mixture that will sell for
$11
per pound. How many pounds of each should be used?
Question content area bottom
Part 1
A.
80
lb of trail mix
120
lb of cashews
B.
100
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RUFFA MAE C. DAGAMI
martija.ruffa0709@gmail.com
09267229472
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ACTIVITY 1
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