Control Stock

Classifications

AQF - Australian Quality Framework
Certificate II

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITXINV004: Control stock

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-2001

TAFEshop Catalogue: 16.033.3240

ISBN: 978-1-74282-317-1

TAFE SA

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This course describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity and address cross-cultural misunderstandings.

One of the exciting aspects of working in the hospitality industry is that you will meet people from a great variety of cultural backgrounds. Some of them speak a foreign language, some have different eating customs and others follow a different religion. Dealing with people from diverse backgrounds can be daunting or enriching; it all depends on your knowledge of other cultures and your ability to keep an open mind, even when you are confronted with customs which are different from yours. This course has been designed to assist you with learning the basic skills and knowledge you will need to deal effectively with cultural differences and misunderstandings.

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This course applies to any hospitality organisation which serves espresso coffee beverages including cafes, restaurants, bars, clubs, function and event venues. It applies to espresso machine operators who operate with some level of independence and under limited supervision.

Preparation of coffee beverages using other methods is covered in “Prepare and serve non-alcoholic beverages”.

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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.

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