Manage conflict

Description

All activities are designed to provide a realistic and applied approach to learning the skills and knowledge specified in the unit/s listed above. They also include practice and assessment of Employability Skills in the context of the work based activity.

Classifications

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITXCOM005: Manage conflict

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1872

ISBN: 978-1-74282-312-6

TAFEshop Catalogue: PM15.1118

TAFE SA

Related Resources


Clean and tidy bar areas

This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses and to safely dispose of waste.

This unit applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries. It applies to people who work with very little independence and under close supervision including those commonly known as "bar useful". It can also apply to bar attendants. 

online (eLearner) resource$30.00

Interact with customers

This course applies to all tourism, travel, hospitality and event sectors. The unit applies to customer service personnel who operate under close supervision and with guidance from others. They provide routine customer service and would not be expected to respond to complex customer requests or complaints.

This includes volunteers in visitor information centres, housekeeping attendants, assistants in Indigenous cultural centres, assistant Indigenous guides, office assistants and receptionists for tour operators and retail travel agencies, retail sales assistants and ride attendants at attractions.

Online (eLearner) resource$30.00

Use hygienic practices for food safety

This course describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

This course applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.

It applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants and front office staff.

Online (eLearner) resource$30.00