01 / 10 / 2021
1 Identify potential conflict situations 1.1 Signs and stages of conflict or grievance are recognised
01 / 10 / 2021
1 Plan for quality assurance activities 1.1 Products and services to be quality assured and required resources, are identified
01 / 10 / 2021
3.6 Records, reports and recommendations are managed in accordance with organisational systems and processes
01 / 10 / 2021
1.1 Access, interpret and apply site documentation and ensure the work activity is compliant
01 / 10 / 2021
1 Prepare a presentation 1.1 Plan and document presentation approach and intended outcomes
01 / 10 / 2021
2.1.Identify and analyse information on expected market growth or decline, and associated risk factors.
01 / 10 / 2021
4.1.Review activities according to agreed evaluation methods and incorporate results into future sales planning.
01 / 10 / 2021
3.2.Obtain quotations with details of potential variations to cost and conditions that may apply.
01 / 10 / 2021
2.5.Assess terms of purchase, and negotiate with suppliers to achieve optimum supply arrangements.
01 / 10 / 2021
1.3.Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
01 / 10 / 2021
1.5.Take account of social and cultural considerations and broader organisational policies that affect staff rosters.
01 / 10 / 2021
1. Analyse and forecast business activity1.Analyse existing performance data and budget targets.
01 / 10 / 2021
Prepare budget information. 1.1.Determine and confirm scope and nature of required budgets.
01 / 10 / 2021
1.5.Maintain detailed records of resource allocation according to organisational control systems.
01 / 10 / 2021
1.2.Identify situations where personal safety of customers or colleagues may be threatened and organise appropriate assistance.
01 / 10 / 2021
2. Coordinate the use of protocol. 2.1.Identify specific work activities requiring a particular protocol to be observed.
01 / 10 / 2021
1.4.Provide opportunities for staff to participate in development of customer service practices.
01 / 10 / 2021
1. Access and update visitor information. 1.1.Identify and access sources of visitor information.
01 / 10 / 2021
1. Receive reservation request. 1.1.Determine availability of requested reservation and advise customer.
01 / 10 / 2021
1.2.Determine customer needs and preferences, including cultural preferences and expectations.
01 / 10 / 2021
1. Plan for environmental sustainability.Make environmental sustainability an integral part of product planning processes.
01 / 10 / 2021
4.3.Where appropriate, test new products and services in marketplace prior to full implementation.
01 / 10 / 2021
2.3.Identify and use appropriate information sources and technology to assist in the research process.
01 / 10 / 2021
1. Design sweet buffet showpieces. 1.1.Design showpieces appropriate for the occasion.
01 / 10 / 2021
3. Boil sugar. 3.1.Select, sort and assemble ingredients according to the sequencing of food production.
01 / 10 / 2021
3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.
01 / 10 / 2021
1. Determine catering system requirements..Consult with key personnel and identify catering system requirements for the organisation.
01 / 10 / 2021
2.4.Verify operational and service practicality of the catering proposal through consultation and analysis.
01 / 10 / 2021
4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.
01 / 10 / 2021
2. Develop menus and meal plans for special diets. 2.1.Select a variety of suitable foods and meals for specific requirements.
01 / 10 / 2021
4.2.Deal cards according to Mississippi Stud rules, organisational procedures and variations.
01 / 10 / 2021
5. Accept wagers and pay winnings. 5.1.Accept or refuse permitted wagers according to organisational procedures and variations.
01 / 10 / 2021
3. Monitor gaming activities. 3.1.Summarise and analyse gaming data and prepare recommendations.
01 / 10 / 2021
Check approved equipment is on the table and in working order and positioned according to organisational rules and procedures.
01 / 10 / 2021
6.1.Identify and respond to irregularities or non-compliance according to organisational procedures and approved game rules.
01 / 10 / 2021
Handle chips efficiently and effectively..1.Handle chips according to chip work procedure
01 / 10 / 2021
1.Check approved equipment is on the table and in working order and positioned according to organisational rules and procedures.
01 / 10 / 2021
1. Set up a TAB outlet1.Carry out opening procedures according to TAB guidelines and organisational procedures
01 / 10 / 2021
1.1.Advise customers on gaming activities and features of games according to relevant rules and regulations.
01 / 10 / 2021
3. Monitor quality of coffee beverages. 3.1.Identify desirable characteristics of superior espresso coffee beverages.
01 / 10 / 2021
2. Advise customers on menu items. 2.1.Provide accurate information on different menu options.
01 / 10 / 2021
2. Provide food and beverage advice to customers. 2.1.Welcome customers on arrival and offer available pre-meal services.
01 / 10 / 2021
4.4.Provide informed input about beers, spirits and liqueurs to support organisational activities.
01 / 10 / 2021
1. Prepare for food and beverage service. 1.1.Discuss and clarify table and room set-up, menu and style of service where required.
01 / 10 / 2021
1. Select ingredients. 1.1.Check and identify specific customer preferences for beverages on order.
01 / 10 / 2021
4.5.Refer difficult situations beyond the scope of own responsibility to the appropriate person.
01 / 10 / 2021
5.2.Add dips, sauces and garnishes according to specialised recipes and regional variations.
01 / 10 / 2021
1. Confirm special dietary requirements and select ingredients. 1.1.Confirm dietary and cultural food requirements of the customer.
01 / 10 / 2021
1. Prepare cheese for service. 1.1.Confirm cheese requirements from food preparation list or work order.
01 / 10 / 2021
Serve, replenish and store buffet foods. 3.1.Serve food according to organisational standards.
01 / 10 / 2021
5. Present fish and shellfish. 5.1.Portion and serve fish and shellfish according to recipe requirements.
01 / 10 / 2021
2.Select, prepare and use equipment.2.2.Safely assemble and ensure cleanliness of equipment before use.
01 / 10 / 2021
1. Select frozen and chilled foods. 1.1.Confirm food production requirements from food preparation list.
01 / 10 / 2021
6. Package, freeze and store cooked food. 6.1.Select appropriate containers for freezer storage and label and code clearly.
01 / 10 / 2021
1. Select food and packaging materials. 1.1.Check and select food that meets quality requirements for packaging.
01 / 10 / 2021
1. Select ingredients. 1.1.Confirm sandwich requirements, based on standard recipes and customer requests.
01 / 10 / 2021
3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
01 / 10 / 2021
3.Portion and prepare ingredients.3.3.Minimise waste to maximise profitability of food items prepared.
01 / 10 / 2021
2. Select, prepare and use equipment. 2.3.Use equipment safely and hygienically according to manufacturer instructions.
01 / 10 / 2021
2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.
01 / 10 / 2021
1.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
3. Prepare fish and accompaniments. 3.1.Maintain and kill live seafood in a humane manner and according to regulations.
01 / 10 / 2021
3. Portion and prepare ingredients. 3.1.Sort and assemble ingredients according to food production sequencing.
01 / 10 / 2021
1.Select ingredients. 1.4.Check perishable supplies for spoilage or contamination prior to preparation.
01 / 10 / 2021
1.3.Identify and select salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
01 / 10 / 2021
2. Select, prepare and use equipment. 2.1.Select type and size of equipment suitable to requirements.
01 / 10 / 2021
1. Select ingredients 1.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
1. Review financial transactions. 1.1.Check that transactions comply with organisational procedures.
01 / 10 / 2021
1. Display professional valet standards. 1.1.Build rapport with clients through effective interpersonal communication.
01 / 10 / 2021
1. Handle guest arrivals and departures. 1.1.Review and plan for expected daily arrivals, special requests or major guest movements.
01 / 10 / 2021
Prepare for room servicing1.Identify rooms requiring service from information supplied.
01 / 10 / 2021
1. Select and set up equipment and materials. 1.1.Select appropriate equipment for cleaning task.
01 / 10 / 2021
1. Finalise event preparations. 1.1.Check final arrangements for event and address any discrepancies or outstanding matters.
01 / 10 / 2021
1. Analyse staging requirements. 1.1.Analyse event staging requirements based on detailed review of proposed event.
01 / 10 / 2021
1.3 Waste and recyclable types to be collected are identified by observation according to work order and company requirements.
01 / 10 / 2021
1. Segment market 1.1 Identify criteria for use in segmenting market in accordance with marketing plan
01 / 10 / 2021
1. Prepare to develop spreadsheet 1.1 Organise personal work environment in accordance with ergonomic requirements
01 / 10 / 2021
1. Prepare to create presentation 1.1 Organise personal work environment in accordance with ergonomic requirements
01 / 10 / 2021
1 Establish procedures for managing a franchise operation 1.1 Determine obligations of both parties under franchising agreement
01 / 10 / 2021
1 Plan for financial management 1.1 Review and analyse previous financial data to establish areas which have generated a profit or loss
01 / 10 / 2021
1 Maintain financial journal systems 1.1 Check source documents for accuracy and appropriate authorisation
01 / 10 / 2021
1 Record payroll data 1.1 Check payroll data and clarify discrepancies with designated persons
01 / 10 / 2021
1 Implement diversity policy 1.2 Determine its application to the specific work context
01 / 10 / 2021
1. Identify hazards. 1.1.Access and use hazard identification and risk assessment tools and template documents.
01 / 10 / 2021
1. Determine sponsorship requirements and opportunities. 1.1.Identify sponsorship requirements in consultation with colleagues.
01 / 10 / 2021
Plan and organise marketing activities.1.Plan marketing activities according to marketing plan or other organisational systems.
01 / 10 / 2021
1. Make preparations for display or stand. 1.1.Determine display or stand objectives in consultation with appropriate colleagues.
01 / 10 / 2021
1. Build business relationships. 1.1.Establish relationships in line with organisational requirements and protocols.
01 / 10 / 2021
1. Determine stock requirements. 1.1.Use business data, forecasting methods and standard measures to calculate required stock levels.
01 / 10 / 2021
1. Identify recruitment needs. 1.1.Identify recruitment needs based on monitoring of service and efficiency levels in the organisation.
01 / 10 / 2021
Model high standards of performance and behaviour. 1.1.Act as a positive role model through individual performance.
01 / 10 / 2021
1. Develop staff rosters. 1.1.Develop rosters according to relevant industrial agreements and other considerations and wage budgets.
01 / 10 / 2021
Evaluate organisational requirements for food safety program. 1.1.Evaluate organisational characteristics that impact on food safety.
01 / 10 / 2021
1. Follow food safety program. 1.1.Access and use relevant information from organisational food safety program.
01 / 10 / 2021
1. Follow hygiene procedures and identify food hazards. 1.1.Follow organisational hygiene procedures.
01 / 10 / 2021
1. Analyse and forecast business activity. 1.1.Analyse existing performance data and budget targets.
01 / 10 / 2021
1. Prepare budget information. 1.1.Determine and confirm scope and nature of required budgets.
01 / 10 / 2021
1. Allocate budget resources. 1.1.Allocate funds according to budget and agreed priorities.
01 / 10 / 2021
1. Identify conflict situations. 1.1.Identify potential for conflict and take swift and tactful action to prevent escalation
01 / 10 / 2021
1. Determine and record details of lost or found item. 1.1.Obtain and verify descriptions and relevant details of lost or found item.
01 / 10 / 2021
Access and update visitor information. 1.1.Identify and access sources of visitor information.
01 / 10 / 2021
1. Access and manipulate system information. 1.1.Access and interpret system displays.
01 / 10 / 2021
Receive reservation request. 1.1.Determine availability of requested reservation and advise customer.
01 / 10 / 2021
1. Calculate costs of products and services. 1.1.Create records to administer customer details and requirements.
01 / 10 / 2021
1. Identify customer product needs. 1.1.Establish rapport with customer to promote goodwill and trust.
01 / 10 / 2021
1. Access product information. 1.1.Identify sales or operational need for product information.
01 / 10 / 2021
Plan for culturally appropriate tourism operations. 1.1.Identify cultural issues for consideration at commencement of planning process.
01 / 10 / 2021
1. Plan for environmental sustainability. 1.1.Make environmental sustainability an integral part of product planning processes.
01 / 10 / 2021
Research the market. 1.1.Focus product research according to organisational objectives.
01 / 10 / 2021
1. Identify research needs. 1.1.Identify research needs based on organisational or situational analysis.
01 / 10 / 2021
1. Design sweet buffet showpieces.1.2.Select materials for individual decorative pieces.
01 / 10 / 2021
1. Design decorative sugar work. 1.1.Design sugar-based decorations for cakes and desserts
01 / 10 / 2021
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
01 / 10 / 2021
Portion and prepare ingredients. 3.1.Sort and assemble ingredients according to food production sequencing.
01 / 10 / 2021
2. Select, prepare and use equipment.2.3.Use equipment safely and hygienically according to manufacturer instructions.
01 / 10 / 2021
1. Select ingredients.1.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
1. Identify purpose and scope of the event. 1.1.Discuss and clarify purpose of event or function with stakeholders.
01 / 10 / 2021
1. Identify menu requirements. 1.1.Identify dietary and cultural or religious menu requirements of different customer groups.
01 / 10 / 2021
1. Design and plan a buffet. 1.1.Consult with others to determine requirements and design of total buffet concept.
01 / 10 / 2021
1. Source and use industry information. 1.1.Identify sources of information on the structure and operation of the hospitality industry
01 / 10 / 2021
1.1.Check approved equipment is on the table and in working order and positioned according to organisational rules and procedures.
01 / 10 / 2021
1.3.Open and balance chip float according to approved documentation and organisational procedures.
01 / 10 / 2021
2. Handle chips efficiently and effectively.2.2.Use correct chip and stack values when accepting wagers and paying winnings.
01 / 10 / 2021
2. Handle chips efficiently and effectively. 2.1.Handle chips according to chip work procedures.
01 / 10 / 2021
1. Open table.1.3.Open and balance chip float according to approved documentation and organisational procedures.
01 / 10 / 2021
2. Handle chips efficiently and effectively.2.1.Handle chips according to chip work procedures.
01 / 10 / 2021
1. Advise customers on features of Keno.1.2.Advise customers on Keno promotions as required.
01 / 10 / 2021
1. Set up a TAB outlet. 1.1.Carry out opening procedures according to TAB guidelines and organisational procedures.
01 / 10 / 2021
1. Evaluate foods and beverages.1.2.Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
01 / 10 / 2021
Research information on food. 1.2.Develop current knowledge of food to provide informed customer advice.
01 / 10 / 2021
1. Prepare restaurant for service. 1.1.Access organisational information and prioritise and sequence tasks for the service period.
01 / 10 / 2021
1. Promote cocktails to customers and take orders. 1.1.Use display materials to promote cocktails.
01 / 10 / 2021
Operate and maintain beverage dispensing systems. 1.2.Tap kegs according to safety requirements and manufacturer instructions.
01 / 10 / 2021
1. Take and process room service orders.1.4.Use suggestive selling techniques to maximise sale.
01 / 10 / 2021
2. Select and grind coffee beans.1.3.Prepare espresso machine and grinder for service according to manufacturer instructions.
01 / 10 / 2021
Select ingredients. 1.2.Identify and obtain correct ingredients for non-alcoholic drinks.
01 / 10 / 2021
Prepare bar for service. 1.2.Check and restock bar products and materials and complete documentation.
01 / 10 / 2021
1.Confirm special dietary requirements and select ingredients.1.2.Liaise with others to clarify requirements.
01 / 10 / 2021
Prepare cheese for service.Confirm cheese requirements from food preparation list or work order.
01 / 10 / 2021
2.Select, prepare and use equipment.Select type and size of knives and other equipment suitable to requirements
01 / 10 / 2021
2. Select, prepare and use equipment. 2.1.Select type and size of knives and other equipment suitable to requirements.
01 / 10 / 2021
Maintain, portion, present and serve reheated food. 4.1.Transfer reheated food safely to heated bain marie or service-ware.
01 / 10 / 2021
1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
01 / 10 / 2021
Select food and packaging materials.Check and select food that meets quality requirements for packaging.
01 / 10 / 2021
1. Select food preparation equipment. 1.1 Confirm food preparation requirements from recipes, lists and other workplace information.
01 / 10 / 2021
2. Select, prepare and use equipment. 2.1.Select type and size of knives and equipment suitable to requirements.
01 / 10 / 2021
1. Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.
01 / 10 / 2021
1.1.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
1.1.Review and plan for expected daily arrivals, special requests or major guest movements.
01 / 10 / 2021
Handle guest requests in a manner consistent with organisational customer service standards and security procedures.
01 / 10 / 2021
Select and set up equipment and materials.Select appropriate equipment for cleaning task.
01 / 10 / 2021
Research event ideas and management practice.Assess and select research strategies for exploration of event ideas and concepts.
01 / 10 / 2021
Prepare and confirm event proposal. 2.1.Analyse and document event staging requirements based on detailed review of brief.
01 / 10 / 2021
Implement selected plans 6.1 Liaise with relevant people to implement energy efficiency plans
01 / 10 / 2021
3.4 Security operations are reviewed and written findings and recommendations are provided to inform future practice.
01 / 10 / 2021
Pre-existing damage is identified and reported to appropriate persons according to company requirements.
01 / 10 / 2021
Work is performed according to work order, manufacturer specifications, and legislative, OHS and company requirements.
01 / 10 / 2021
Soil types on ceiling surfaces and fittings are identified by observation according to work order and company requirements.
01 / 10 / 2021
Work site access requirements are identified according to the work order and company requirements.
01 / 10 / 2021
Equipment and PPE are cleaned according to manufacturer specifications and environmental, OHS and company requirements.
01 / 10 / 2021
Segment market 1.1 Identify criteria for use in segmenting market in accordance with marketing plan
01 / 10 / 2021
Develop business plan 1.1 Review and evaluate pre-existing strategic, business and operational plan, if available
01 / 10 / 2021
Prepare to develop spreadsheet 1.1 Organise personal work environment in accordance with ergonomic requirements
01 / 10 / 2021
Select and prepare resources 1.1 Select and use appropriate technology and software applications to produce required business documents
01 / 10 / 2021
Prepare to create presentation 1.1 Organise personal work environment in accordance with ergonomic requirements
01 / 10 / 2021
Implement procedures for franchises to ensure compliance with franchising obligations and legislative requirements
01 / 10 / 2021
Record payroll data 1.1 Check payroll data and clarify discrepancies with designated persons
01 / 10 / 2021
Prepare a presentation 1.1 Plan and document presentation approach and intended outcomes
01 / 10 / 2021
Identify hazards. 1.1.Access and use hazard identification and risk assessment tools and template documents.
01 / 10 / 2021
Determine sponsorship requirements and opportunities. 1.1.Identify sponsorship requirements in consultation with colleagues.
01 / 10 / 2021
Plan and organise marketing activities. 1.1.Plan marketing activities according to marketing plan or other organisational systems.
01 / 10 / 2021
Make preparations for display or stand. 1.1.Determine display or stand objectives in consultation with appropriate colleagues.
01 / 10 / 2021
Produce information for inclusion. 2.1.Produce or obtain accurate and complete information for inclusion.
01 / 10 / 2021
Establish optimum supply arrangements. 2.1.Evaluate quality of supply, based on feedback from colleagues and customers.
01 / 10 / 2021
Maintain stock levels and records. 1.1.Use stock control systems and equipment to administer all stock control and ordering processes.
01 / 10 / 2021
Recognise and resolve performance problems. 2.1.Identify and investigate performance problems.
01 / 10 / 2021
Administer recruitment. 2.1.Choose and organise selection processes taking into account job skill requirements.
01 / 10 / 2021
Evaluate rosters. 4.1.Monitor effectiveness of rosters in consultation with colleagues.
01 / 10 / 2021
Develop food safety program to control hazards. 2.1.Consult with stakeholders in program development.
01 / 10 / 2021
Store food safely and hygienically. 2.1.Select food storage conditions for specific food types.
01 / 10 / 2021
Report any personal health issues. 2.1.Report personal health issues likely to cause a hygiene risk.
01 / 10 / 2021
Analyse and forecast business activity. 1.1.Analyse existing performance data and budget targets.
01 / 10 / 2021
Evaluate social media effectiveness. 5.1.Measure success of social media activities against social media plan targets.
01 / 10 / 2021
Adapt business operations to manage the crisis. 3.1.Develop and implement emergency operational plan to manage the crisis.
01 / 10 / 2021
Resolve conflict. 2.1.Establish and agree on the nature and details of conflict with all parties and assess impact.
01 / 10 / 2021
Source information on appropriate protocol requirements. 1.1.Assess the need for protocol to be followed for the particular situation.
01 / 10 / 2021
Determine and record details of lost or found item. 1.1.Obtain and verify descriptions and relevant details of lost or found item.
01 / 10 / 2021
Seek feedback on information provision. 3.1.Proactively seek visitor feedback to ensure required information has been provided.
01 / 10 / 2021
Send and receive communications. 3.1.Create and process accurate communications to industry colleagues using system functions.
01 / 10 / 2021
Provide quotations to customer. 2.1.Prepare quotation to reflect required customer inclusions.
01 / 10 / 2021
Suggest products that meet customer needs. 2.1.Use product knowledge to tailor product options to specific customer needs.
01 / 10 / 2021
Plan for environmental sustainability. 1.1.Make environmental sustainability an integral part of product planning processes
01 / 10 / 2021
Identify research needs. 1.1.Identify research needs based on organisational or situational analysis.
01 / 10 / 2021
Liaise with stakeholders. 3.1.Seek stakeholder views and opinions about tourism activities on an ongoing basis.
01 / 10 / 2021
Assemble sweet buffet showpieces. 4.1.Assemble showpiece to achieve balance, proportion and optimum strength.
01 / 10 / 2021
Temper couverture.Use tempering methods and appropriate temperatures to melt and temper couverture.
01 / 10 / 2021
repare modelling marzipan. 3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.
01 / 10 / 2021
Portion, present and store desserts. 5.1.Portion desserts to maximise yield and profitability of food production.
01 / 10 / 2021
Portion and prepare ingredients.Sort and assemble ingredients according to food production sequencing.
01 / 10 / 2021
Evaluate catering systems. 2.1.Evaluate food production characteristics of different systems.
01 / 10 / 2021
Evaluate market trends and identify target markets. 1.1.Identify current customer market based on past and current sales performance.
01 / 10 / 2021
Prepare catering proposal .Collect and collate operational information for the event and venue.
01 / 10 / 2021
Identify menu requirements.Identify dietary and cultural or religious menu requirements of different customer groups.
01 / 10 / 2021
Design and plan a buffet. 1.1.Consult with others to determine requirements and design of total buffet concept.
01 / 10 / 2021
Source and use industry information.Identify sources of information on the structure and operation of the hospitality industry.
01 / 10 / 2021
Handle chips efficiently and effectively.Handle chips according to chip work procedure
01 / 10 / 2021
Work safely at the table. 8.1.Maintain correct posture and stance at the gaming table during game operation.
01 / 10 / 2021
Open table.Check approved equipment is on the table and in working order and positioned according to organisational rules and procedure
01 / 10 / 2021
Handle chips efficiently and effectively.Handle chips according to chip work procedures.
01 / 10 / 2021
Close games. 8.1.Notify table closure according to approved organisational rules and procedures.
01 / 10 / 2021
Handle chips efficiently and effectively. 2.1.Handle chips according to chip work procedures.
01 / 10 / 2021
Advise customers on features of Keno. 1.1.Provide information to customers about Keno games.
01 / 10 / 2021
Set up a TAB outlet. 1.1.Carry out opening procedures according to TAB guidelines and organisational procedures.
01 / 10 / 2021
Research and select wines to meet business objectives. 1.1.Develop or identify business objectives for the sale or service of wine.
01 / 10 / 2021
Evaluate foods and beverages. 1.1.Assess the compatibility of both Australian and imported wines with various food items and cuisines.
01 / 10 / 2021
Prepare restaurant for service. 1.1.Access organisational information and prioritise and sequence tasks for the service period.
01 / 10 / 2021
Promote cocktails to customers and take orders. 1.1.Use display materials to promote cocktails.
01 / 10 / 2021
Taste and evaluate alcoholic beverages. 1.1.Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
01 / 10 / 2021
Prepare for food and beverage service. 1.1.Discuss and clarify table and room set-up, menu and style of service where required.
01 / 10 / 2021
Select and grind coffee beans. 2.1.Select coffee beans and grind to appropriate particle size according to relevant factors.
01 / 10 / 2021
Select ingredients. 1.1.Check and identify specific customer preferences for beverages on order.
01 / 10 / 2021
Select ingredients. 1.1.Confirm food production requirements from food preparation list and specialised recipes.
01 / 10 / 2021
Select, prepare and use equipment.Select type and size of equipment suitable to requirements.
01 / 10 / 2021
Confirm special dietary requirements and select ingredients. 1.1.Confirm dietary and cultural food requirements of the customer.
01 / 10 / 2021
Prepare cheese for service. 1.1.Confirm cheese requirements from food preparation list or work order.
01 / 10 / 2021
Portion and prepare ingredients. 3.1.Thaw frozen meats according to food safety guidelines where required.
01 / 10 / 2021
Select ingredients.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
Reheat pre-cooked food items. 3.1.Prepare kitchen equipment for reheating food items.
01 / 10 / 2021
Select ingredients. 1.1.Confirm food production requirements from food preparation list.
01 / 10 / 2021
Present and store vegetable, fruit, egg and farinaceous dishes. 5.1.Present dishes attractively on appropriate service-ware.
01 / 10 / 2021
Prepare stocks, sauces and soups. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.
01 / 10 / 2021
Cook dishes. 4.1.Select and use cookery methods for dishes following standard recipes.
01 / 10 / 2021
Select food and packaging materials. 1.1.Check and select food that meets quality requirements for packaging.
01 / 10 / 2021
Make sandwiches. 2.1.Use safe food-handling practices to hygienically prepare sandwiches based on requirements.
01 / 10 / 2021
Clean and maintain food preparation equipment. 3.1.Maintain equipment cleanliness using appropriate cleaning agents.
01 / 10 / 2021
Prepare pickles and chutneys. 4.1.Select and use cooking methods according to recipe requirements.
01 / 10 / 2021
Prepare fish and accompaniments. 3.1.Maintain and kill live seafood in a humane manner and according to regulations.
01 / 10 / 2021
Prepare desserts. 4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe.
01 / 10 / 2021
Prepare and use curry pastes and powders. 4.1.Prepare, roast and grind herbs and spices for curry pastes or powders.
01 / 10 / 2021
Cook rice and noodle dishes. 4.1.Select and use cookery methods for rice and noodle dishes according to recipe.
01 / 10 / 2021
Portion and prepare ingredients. 3.1.Sort and assemble ingredients according to food production sequencing.
01 / 10 / 2021
Select, prepare and use equipment. 2.1.Select type and size of equipment suitable to requirements.
01 / 10 / 2021
Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes.
01 / 10 / 2021
Review financial transactions. 1.1.Check that transactions comply with organisational procedures.
01 / 10 / 2021
Display professional valet standards. 1.1.Build rapport with clients through effective interpersonal communication.
01 / 10 / 2021
Handle guest arrivals and departures. 1.1.Review and plan for expected daily arrivals, special requests or major guest movements.
01 / 10 / 2021
Prepare for room servicing. 1.1.Identify rooms requiring service from information supplied.
01 / 10 / 2021
Select and set up equipment and materials. 1.1.Select appropriate equipment for cleaning task.
01 / 10 / 2021
Research event ideas and management practice. 1.1.Assess and select research strategies for exploration of event ideas and concepts.
01 / 10 / 2021
Finalise event preparations. 1.1.Check final arrangements for event and address any discrepancies or outstanding matters.
01 / 10 / 2021
Analyse staging requirements. 1.1.Analyse event staging requirements based on detailed review of proposed event.
01 / 10 / 2021
Segment market Identify criteria for use in segmenting market in accordance with marketing plan
01 / 10 / 2021
Develop business plan Review and evaluate pre-existing strategic, business and operational plan, if available
01 / 10 / 2021
Prepare to develop spreadsheet Organise personal work environment in accordance with ergonomic requirements
01 / 10 / 2021
Select and prepare resources Select and use appropriate technology and software applications to produce required business documents
01 / 10 / 2021
Prepare to create presentation Organise personal work environment in accordance with ergonomic requirements
01 / 10 / 2021
Establish procedures for managing a franchise operation Determine obligations of both parties under franchising agreement
01 / 10 / 2021
Plan for financial management Review and analyse previous financial data to establish areas which have generated a profit or loss
01 / 10 / 2021
Establish procedures for management of payroll Establish procedures that ensure the confidentiality and security of payroll information
01 / 10 / 2021
Maintain financial journal systems Check source documents for accuracy and appropriate authorisation
01 / 10 / 2021
Record payroll data Check payroll data and clarify discrepancies with designated persons
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