SITHIND002 ASSESSMENT 1_6224067_Sirusthon

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Australian National Institute Of Business And Technology *

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SITHIND002

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Business

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Jan 9, 2024

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SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1 1 ANIBT Assessment Tool Version 2.2 Date: SEPTEMBER 2022 TADM ASSESSMENT 1 SITHIND002 Source and use information on the hospitality industry STUDENT Student Name Student Number Due Date Trainer Name : STUDENT DECLARATION: My Trainer or Assessor has the right to not mark this assignment if the below declaration has not been signed. I hereby certify that no part of this assignment or product has been copied from any other student’s work or from any other source except where due acknowledgement is made in the assignment. I hereby certify that no part of this assignment or product has been submitted by me in another (previous or current) assessment, except where appropriately referenced, and with prior permission from the Trainer for this unit. No part of the assignment/product has been written/produced for me by any other person except where collaboration has been authorised by the Trainer concerned. I am aware that this work will be reproduced and submitted to plagiarism detection software programs for the purpose of detecting possible plagiarism (which may retain a copy on its database for future plagiarism checking). Student Signature ASSESSOR Assessor Name Signature of Assessor: Date assessment submitted: Candidate submitted assessment after the due date - NOT YET SATISFACTORY

SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1 2 ANIBT Assessment Tool Version 2.2 Date: SEPTEMBER 2022 TADM Instructions to Learner Assessment Task 1 The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency. To demonstrate competence in this unit, you must undertake all activities in this workbook and have them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you supplementary questions to determine your competence. Once you have demonstrated the required level of performance, you will be deemed competent in this unit. Should you still be deemed Not Yet Competent, you will have the opportunity to resubmit your assessments or appeal the result. As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction. If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your trainer/assessor. Overview Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process. Assessment tasks Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any assessment tasks, please ensure that you address the following criteria:  Address each question including any sub-points  Demonstrate that you have researched the topic thoroughly  Cover the topic in a logical, structured manner  Your assessment tasks are well presented, well referenced and word processed Plagiarism Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:

SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1 3 ANIBT Assessment Tool Version 2.2 Date: SEPTEMBER 2022 TADM  Presenting any work by another individual as one's own unintentionally  Handing in assessments markedly similar to or copied from another learner  Presenting the work of another individual or group as their own work  Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the internet. If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly. Collusion Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a NYC. Assessments must be typed using document software such as (or like) MS Office or Adobe. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm). Competency outcome There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory (requires more training and experience). Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency. If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency. Assessment appeals process If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome because of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. Special needs Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately .

SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1 4 ANIBT Assessment Tool Version 2.2 Date: SEPTEMBER 2022 TADM Instructions Objective: To provide you with an opportunity to show you have the required knowledge for this unit. The answers to the following questions will enable you to demonstrate your knowledge of:  Sources of information on the hospitality industry: o developers of codes of conduct or ethics o discussions with experienced industry personnel o industry accreditation operators o industry associations and organisations o industry journals, reference books and seminars o libraries and media o networking with colleagues and suppliers o personal observations and experience o plain English documents, issued by government regulators, that describe laws relevant to the hospitality industry o training courses o unions  Structure of the hospitality industry and its different sectors: o key characteristics o main functions o features and services of businesses within the local and regional industry o business relationships between different sectors  Information of relevance to the hospitality industry: o economic and social significance of the hospitality industry o career opportunities within the industry o roles and general responsibilities for different jobs in the industry  Key ways that information is used to enhance the quality of work performance: o improving skills and productivity o producing food items to meet current market trends and customer expectations o providing quality hospitality service o suggesting new and improved ways of doing things o working effectively with:  other sectors of the hospitality industry  suppliers o working according to:  ethical industry practices  legal requirements for self and the organisation  Key characteristics and main functions of allied and related industries  Primary functions of: o major cross-industry and sector-specific industry associations especially those with which the business has a relationship o trade unions in the industry  Basic aspects of ethical issues specifically relevant to the hospitality industry  Basic aspects of hospitality industry quality assurance processes: o industry accreditation schemes o codes of conduct or ethics o industry association membership o occupational licensing o reasons for participation and impacts of non-compliance o roles and responsibilities of individual staff members when participating in schemes

SITHIND002 Source and use information on the hospitality industry ASSESSMENT 1 5 ANIBT Assessment Tool Version 2.2 Date: SEPTEMBER 2022 TADM  Basic aspects of state, territory and commonwealth laws specifically relevant to the hospitality industry and actions that must be adhered to by hospitality businesses: o food safety o responsible service of alcohol o responsible conduct of gaming o local community protection that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents  Basic aspects of industrial relations: o award provisions o equal employment opportunity (EEO) law o rights of employees and responsibilities of employers to make merit-based employment decisions  Current and emerging technology used in the hospitality industry: o catering systems o applications for electronic devices and computers o computer-aided despatch systems o food production systems o industry online booking systems o industry reservations, operations and financial and tracking systems o project management systems o social media sites. Complete the following activities individually or in a group (as applicable to the specific activity and the assessment environment).  Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds; this will help you to identify what information is needed in the answer.  Your answers must demonstrate an understanding and application of learning practices Be concise, to the point and write answers within the word-limit given to each question. Do not provide irrelevant information. Remember, quantity is not quality.  You must write your responses in your own words.  Use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender-inclusive language should be used.  When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source

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