This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live service periods.
It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.
This unit applies to a range of hospitality industry settings including bars, hotels, cafes, restaurants, clubs, pubs and motels.
It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for action. They may work within any industry area including accommodation services, food and beverage, gaming operations and housekeeping.
| Mapping | Notes | Date |
|---|---|---|
| Is superseded by and equivalent to SITHIND003 - Use hospitality skills effectively | •Equivalent • Unit updated to meet the Standards for Training Packages. | 02/Mar/2016 |
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