Manage diversity in the workplace

Description

The activities contained in this booklet have been developed to enable students to demonstrate competence against the following Units of Competence from the Australian nationally recognized Diploma Hospitality (Code SIT50307)

Classifications

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
BSBDIV501: Manage diversity in the workplace

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1795

ISBN: 978-1-74282-307-2

TAFEshop Catalogue: PM15.1114

TAFE SA

Related Resources


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This course describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other courses.

This course applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries. The course applies to bar attendants who operate with some level of independence and under limited supervision.

This course requires you to be working in hospitality venue with bar facilities of a suitable standard, Eg: Public Bar, Tavern, Nightclub or similar. 

online (eLearner) resource$30.00

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This course describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service tasks.

Fundamental technical skills for food and beverage service are covered by the course “Serve food and beverage”.

This course applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.

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