Description

A set of skills to equip individuals to manage a restaurant.

 

Pathways Information

Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.

 

Licensing/Regulatory Information

Certification requirements apply at a state and territory level to individuals involved in the sale, service, and promotional service of alcohol in licenced premises. It also applies to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

Certification in some States relies on the achievement of SITHFAB002 Provide responsible service of alcohol.

Responsible service of alcohol (RSA) legislative and knowledge requirements differ across borders. Those developing training to support the RSA unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

Certification requirements also apply at a state and territory level to individuals involved in food handling. Certification in some States relies on the achievement of SITXFSA001 Use hygienic practices for food safety.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

 

Target Group

This skill set is for restaurant managers with operational and service skills who require management skills to operate a restaurant.

 

Suggested words for Statement of Attainment

These units of competency from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for restaurant management.

 

Mapping	Notes	Date
Supersedes SITSS00012 - Essential Business Skills for a Restaurant Manager	Updated to meet Standards for Training Packages	02/Mar/2016

Package Rules

BSBMGT517	Manage operational plan
SITHFAB002	Provide responsible service of alcohol
SITXCCS008	Develop and manage quality customer service practices
SITXFSA001	Use hygienic practices for food safety
SITXHRM003	Lead and manage people
SITXHRM004	Recruit, select and induct staff
SITXWHS003	Implement and monitor work health and safety practices