Recruit, Select and Induct Staff

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
SITXHRM004: Recruit select and induct staff

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-1944

ISBN: 978-1-74282-331-7

TAFEshop Catalogue: PM15.1132

TAFE SA

Related Resources


Serve food and beverage

This course describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a casual dining setting. It covers fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage and to complete end of service tasks.

Higher order service techniques, required by senior food and beverage attendants, are covered by the course “Provide table service of food and beverage”.

This course applies to hospitality organisations which operate food and beverage outlets including hotels, clubs, cafes, and coffee shops. Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol. The course applies to operational food and beverage attendants who work with very little independence and under close supervision. This course should be taken in conjunction with the course “Use hospitality skills effectively”.

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