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local community protection including land ownership, management and access requirements that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents

26 / 01 / 2019 Certificate III In Patisserie

This paper circulates around the core theme of local community protection including land ownership, management and access requirements that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Source and use relevant industry information.

1.1 Identify sources of information  on the structure and operation of the hospitality industry .

1.2 Access specific information  of relevance to the hospitality industry to assist operational duties.

1.3 Obtain information on features of current and in trend hospitality products and services relevant to job role.

1.4 Use knowledge of the hospitality industry and its products and services to enhance the quality of work performance .

2. Source and use compliance information in daily activities.

2.1 Obtain information on laws  specifically relevant to the hospitality industry and work compliantly.

2.2 Seek information on industry quality assurance schemes .

2.3 Access information on career planning and equal employment opportunity law.

2.4 Conduct day to day hospitality activities according to ethical industry practices .

3. Source and use information on hospitality technology.

3.1 Source and access information on current and emerging technologies  that impact on operational duties.

3.2 Use information on technology to suggest new and improved workplace practices.

3.3 Use current and emerging technology in day to day work activities.

4. Update personal and organisational knowledge of the hospitality industry.

4.1 Identify and use a range of opportunities  to update knowledge of the hospitality industry.

4.2 Monitor current issues and trends  for the industry.

4.3 Share updated information with colleagues.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • communication skills including active listening and open and closed probe questioning to obtain information from:
  • experienced industry personnel
  • colleagues
  • suppliers
  • industry bodies
  • initiative and enterprise skills to suggest:
  • new and improved practices using emerging technology
  • business benefits of participating in industry quality assurance schemes
  • learning skills to continuously update knowledge of the hospitality industry
  • literacy skills to:
  • read and comprehend the content of plain English information about laws, industry accreditation schemes and codes of conduct
  • research, sort and use hospitality industry information
  • write notes, summarise and record information in basic documents such as information sheets, portfolios and files
  • planning and organising skills to complete daily operational activities while sourcing information required to support those
  • problem-solving skills to recognise knowledge deficiencies and take action to seek information
  • self-management skills to take responsibility for sourcing and updating current and emerging information
  • teamwork skills to share updated information with colleagues
  • technology skills to:
  • use a computer and keyboard
  • use online information systems to search for information.

Required knowledge 

  • sources of information on the hospitality industry
  • structure of the hospitality industry and its different sectors including their:
  • functions
  • key characteristics
  • business relationships between sectors
  • roles and general responsibilities for different jobs in the industry
  • general nature of allied and related industries including tourism, meetings, incentives, conferences and events
  • primary functions of:
  • major cross-industry and sector-specific industry associations especially those with which the business has a relationship
  • trade unions in the industry
  • basic aspects of hospitality industry quality assurance processes:
  • industry accreditation schemes
  • codes of conduct or ethics
  • occupational licensing
  • reasons for participation and impacts of non-compliance
  • roles and responsibilities of individual staff members when participating in schemes
  • basic aspects of state, territory and commonwealth laws specifically relevant to the hospitality industry and actions that must be adhered to by hospitality businesses:
  • food safety
  • responsible service of alcohol
  • responsible conduct of gaming
  • local community protection including land ownership, management and access requirements that must be met by hospitality industry operators when delivering services and requirements to maintain the lifestyle of neighbouring residents
  • basic aspects of Equal Employment Opportunity (EEO) law including rights of employees and responsibilities of employers to make merit based employment decisions
  • current and emerging technology used in the hospitality industry, including e-business and social media.



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