Unit of competency Outline
Date retreived
22/07/2026 11:09 PM AWST
22/07/2026 11:09 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare tenders for catering contracts
Prepare tenders for catering contracts
Unit of competency
National Code
SITHCCC039B
SITHCCC039B
State Code
WB947
WB947
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
080319 - Hospitality Management
Original Release Date
17/02/2011
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare tenders for catering contracts. Tenders may relate to contracts for one-off events or for the longer term provision of catering services.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Clarify requirements of catering tenders.
- 1.1 Interpret contents of the tender brief and assess in terms of the organisation's capacity to meet stated requirements.
- 1.2 Identify and plan action required for development of the tender submission.
- 1.3 Identify fixed and variable costs within the brief.
- 1.4 Undertake liaison with the customer to clarify requirements where appropriate.
2 Develop details for inclusion in tender.
- 2.1 Develop proposed products and outcomes to meet tender requirements, including menus, food and beverage specifications, style of service, theme and decor.
- 2.2 Develop proposed operational details to meet tender requirements.
- 2.3 Develop accurate costings for all proposed products and services.
- 2.4 Develop options to meet and where possible exceed the expectations of the customer.
- 2.5 Evaluate possible competitors and develop appropriate strategies to address competitive issues.
3 Prepare tender documents.
- 3.1 Prepare tender documents within the designated timelines according to requirements of the brief.
- 3.2 Present tender documents in a format that maximises the use of presentation and promotional techniques.
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.
Contents of the tender brief may include details of:
services required
style of service
customers or audience
budget requirements
legal responsibilities of the contractor
legal responsibilities of the principal
operational and financial management requirements.
Operational details must include:
staffing
transport
stock control
equipment and resources
security and emergency plan
plans for recycling and correct and environmentally sound disposal of kitchen waste and hazardous substances.
facilities management approaches.
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.
Contents of the tender brief may include details of:
services required
style of service
customers or audience
budget requirements
legal responsibilities of the contractor
legal responsibilities of the principal
operational and financial management requirements.
Operational details must include:
staffing
transport
stock control
equipment and resources
security and emergency plan
plans for recycling and correct and environmentally sound disposal of kitchen waste and hazardous substances.
facilities management approaches.
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:
ability to prepare a tender document for a specific commercial catering contract, including effective assessment of the brief, coordination of tender details, accurate and profitable costing and professional presentation
knowledge of typical requirements and formats for catering tender documents.
Context of and specific resources for assessment
Assessment must ensure:
project or work activities that allow the candidate to prepare a fully-costed tender for a specific catering contract in a competitive bidding environment.
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 tenders prepared by candidate for a particular event or catering contract
case studies to assess ability to develop options to meet differing tender briefs
review of reports prepared by the candidate detailing the major issues and factors to be considered when preparing tenders for catering contracts
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, for example:
SITHCCC038B Plan catering for an event or function.
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.
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:
ability to prepare a tender document for a specific commercial catering contract, including effective assessment of the brief, coordination of tender details, accurate and profitable costing and professional presentation
knowledge of typical requirements and formats for catering tender documents.
Context of and specific resources for assessment
Assessment must ensure:
project or work activities that allow the candidate to prepare a fully-costed tender for a specific catering contract in a competitive bidding environment.
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 tenders prepared by candidate for a particular event or catering contract
case studies to assess ability to develop options to meet differing tender briefs
review of reports prepared by the candidate detailing the major issues and factors to be considered when preparing tenders for catering contracts
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, for example:
SITHCCC038B Plan catering for an event or function.
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 |
|---|---|---|---|
| S6380 | SITHCCC039A | Prepare tenders for catering contracts | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF738 | SITXADM501 | Prepare and present proposals | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |