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

Competency Field
Hospitality

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

Copyright Description

Copyright © 2018 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


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

Work effectively with others

This course describes the performance outcomes, skills and knowledge required to work in a group environment promoting team commitment and cooperation, supporting team members and dealing effectively with issues, problems and conflict.

This course applies to individuals who perform a range of routine tasks using a limited range of practical skills and fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

Online (eLearner) resource$30.00

Use hospitality skills effectively

This course describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

This course applies to a range of hospitality industry settings including bars, hotels, cafes, restaurants, clubs, pubs and motels. It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for action. They may work within any industry area including accommodation services, food and beverage, gaming operations and housekeeping.

This course should be undertaken in conjunction with “Serve food and beverage”

Online (eLearner) resource$30.00