Establish and Conduct Business Relationships

Description

The activities contained in this booklet have been developed to enable students to demonstrate competence against the following Units of Competence.

Classifications

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITXMGT002: Establish and conduct business relationships

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-1885

ISBN: 978-1-74282-333-1

TAFEshop Catalogue: PM15.1134

TAFE SA

Related Resources


Source and use information on the hospitality industry

This course will provide you with the skills, knowledge and attitudes required to develop and update knowledge of the hospitality industry, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality industry personnel in their day-to-day work.

This knowledge underpins effective performance in the hospitality industry. The information in this course supports a key function for all people working in the hospitality industry. It focusses on the ability to collect and interpret general industry information. It covers the initial and ongoing development of a person's required knowledge base.

Online (eLearner) resource$30.00

Prepare and Present Sandwiches

This resource, either printed or Online (eLearner) option, describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.

Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread. Sandwiches may be pre-prepared or made on demand according to customer requests. Preparation, presentation and storage potential of sandwiches will depend on bread types and fillings.

Applies to those working in hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, cafes, cafeterias and other catering operations.

This title is available as both a printed Learner Guide or as a Online-based (eLearner) option.

Online (eLearner) resource$30.00

Provide table service of food and beverage

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.

It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members. This course should be undertaken with the course “Work effectively in hospitality service”. 

online (eLearner) resource$30.00