Unit of competency Outline

Date retreived
22/07/2026 8:11 AM AWST

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Monitor catering revenue and costs

Monitor catering revenue and costs

Unit of competency
National Code
SITHCCC025A
State Code
S6366
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
080101 - Accounting
Original Release Date
19/08/2009
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to establish and monitor the costs involved in operating a food service operation. For the purposes of training and assessment, this unit could be effectively linked with the unit SITXFIN004A Manage finances within a budget.Control systems may be computerised or manual and may cover stock control, online purchasing, income and expenditure, and summary reports of stock usage.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Establish and maintain a purchasing and ordering system.
  • 1.1 Establish and implement appropriate basic systems for purchasing and ordering efficiently to maximise profit and quality and to minimise costs and wastage.
  • 1.2 Establish and maintain systems for storing food items to avoid deterioration, wastage, theft and spoilage.
  • 1.3 Ensure that stock records are systematically and regularly updated.
2 Establish and maintain a financial control system.
  • 2.1 Prepare and record departmental and operational income and expense statements accurately and on time.
  • 2.2 Meet budget forecasts within defined fiscal periods and adequately explain any variations.
  • 2.3 Keep financial records updated and use them effectively.
3 Maintain a production control system.
  • 3.1 Develop food control and production schedules and maintain them in a manner that maximises efficiency and minimises waste.
  • 3.2 Design work flows and staff rostering to minimise unit labour cost.
  • 3.3 Monitor daily sales and make timely adjustments to menus to reflect customer preferences.
4 Select and use technology.
  • 4.1 Select appropriate computer systems and business machines and use them to increase ease and efficiency.
  • 4.2 Select appropriate software according to the needs of the establishment.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Appropriate computer systems and business machines may include:
point-of-sale systems, such as cash registers
integrated computer-based systems
calculators
fax machines.


Appropriate software may include:
spreadsheets
accounting
database
financial planning and tracking
stock control
rostering
scheduling and production.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
knowledge of financial systems relevant to kitchen operations
ability to set up a food production system linked to cost and revenue control systems and targets
ability to develop and maintain an efficient cost control and monitoring system within a commercial cookery environment.


Context of and specific resources for assessment


Assessment must ensure:
project or work activities conducted over a period of time to allow the candidate to establish and implement control systems within a real work environment
access to appropriate computer systems, business machines and software, as required.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of food production, cost and revenue control systems established and monitored by the candidate
oral or written questions about typical systems and their benefits
oral or written questions to test knowledge of food, and cost and revenue control systems and options
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate
case studies to assess ability to establish systems for different workplace needs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2077 THHS2CC1B Monitor catering revenue and costs Unit of competency