Elements and Performance Criteria

media

reference books

libraries

unions

industry associations

industry journals

internet

information services

personal observation and experience

colleagues, supervisors and managers

industry contacts, mentors and advisers.


different sectors and businesses of the hospitality industry, their interrelationships and the services available in each sector

relationships between tourism and hospitality

relationships between the hospitality industry and other industries, such as:

entertainment

food production

wine production

recreation

meetings and events

retail

industry working conditions

environmental issues and requirements

industrial relations issues and major organisations

career opportunities within the industry

work ethic required to work in the industry

industry expectations of staff

quality assurance.


consumer protection

duty of care

EEO

anti-discrimination

workplace relations.

child sex tourism.


confidentiality

commission procedures

overbooking

pricing

tipping

familiarisations

gifts and services free of charge

product recommendations.


government initiatives

emerging markets

environmental and social issues

labour issues

industry expansion or retraction.

Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to source initial and updated hospitality industry information and to apply this to day-to-day activities
general knowledge of the hospitality industry, including main roles, functions and interrelationships of different sectors, with a more detailed knowledge of issues relating to a specific sector or workplace
general knowledge of the key legal and ethical issues for the hospitality industry.

Context of and specific resources for assessment
Assessment must ensure:
that the candidate has accessed appropriate computers, printers, communication technology, information programs and publications to facilitate the processes involved in sourcing industry information
access to information sources in order to conduct research and collect sufficient information
access to industry association membership information and codes of conduct and accreditation information
access to plain English documents that describe key hospitality and general workplace legislation.

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:
project to research differing aspects of the hospitality industry and deliver the sourced information in a brief written presentation
project activities that allow the candidate to demonstrate the application of knowledge to specific hospitality industry contexts and situations
case studies and problem-solving exercises to assess application of knowledge to different situations and contexts
written and oral questioning or interview to test knowledge of different sectors of the hospitality industry and their interrelationships, the key content of legislation and industry codes of conduct
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
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.