Use hospitality skills effectively

Pricing

30.00AUDIn Stock
Online (eLearner) resource: $30.00 Add To Cart

Description

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”

Classifications

AQF - Australian Quality Framework
Certificate II

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHIND202: Use hospitality skills effectively

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-1966

TAFEshop Catalogue: 798

TAFE SA

Related Resources


Operate a Bar

This course describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other courses.

This course applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries. The course applies to bar attendants who operate with some level of independence and under limited supervision.

This course requires you to be working in hospitality venue with bar facilities of a suitable standard, Eg: Public Bar, Tavern, Nightclub or similar. 

online (eLearner) resource$30.00

Provide customer information and assistance

This unit course describes the performance outcomes, skills and knowledge required to provide customers with information and assistance on facilities and services.

Provide information and assistance applies to frontline service personnel working in a range of tourism, travel, hospitality, entertainment and cultural contexts.

Provision of information and assistance is often face to face but may be by telephone or other remote mechanism. Customer service personnel working under supervision undertake this function, but the unit is also relevant to those working in operational roles where customer service may not be the main focus of work, e.g. animal handlers in a zoo or technicians in a theatre.

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