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 © 2018 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


Provide responsible service of alcohol

This course describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is served and sold, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is served and sold, including all types of hospitality venues, retail liquor outlets and wineries, breweries and distilleries.

This course applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licenced premises. Those selling and serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management. It is a requirement by TAFE SA that all persons completing on-line courses provide Proof of Identity. When you undertake this course you will be asked to read the requirements carefully. All requirements MUST be met.

Support for graduates of Provide Responsible Service of Alcohol Responsible Service of Alcohol is a skill that requires many years of participation in the Hospitality Industry to perfect. TAFESA provides an ongoing support person to assist. This person is available to you via Skype, Email or Telephone. Your support persons details will be made available on enrolment.

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

Process financial transactions

This course describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services and to reconcile takings at the end of the service period or day.

This course applies to all tourism, travel, hospitality and event sectors. This course mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.

Online (eLearner) resource$30.00