Hospitality

Hospitality Units

The following is a list of Hospitality units available:

New Units (SIT07):

SITHACS004A - Provide Housekeeping Services to Guests

SITHACS006A - Clean Premises & Equipment

SITHACS007A - Launder Linen & Guest Clothes

SITHCCC001A - Organize and Prepare Food

SITHCCC002A - Present Food

SITHCCC003A - Receive & Store Kitchen

SITHCCC004A - Clean and Maintain Kitchen Premises

SITHCCC005A - Use Basic Methods of Cookery

SITHCCC006A - Prepare Appetisers & Salads

SITHCCC007A - Prepare Sandwiches

SITHCCC025A - Monitor Catering Revenue and Costs

SITHCCC029A - Prepare Foods According to Dietary and Cultural Needs

SITHFAB001A - Clean & Tidy Bars

SITHFAB002A - Operate a Bar

SITHFAB004A - Provide Food and Beverage Service

SITHFAB007A - Complete Retail Liquor Sales

SITHFAB009A - Provide Responsible Service of Alcohol

SITHFAB010A - Prepare and Serve Non-Alcoholic Beverage

SITHFAB011A - Develop and Update Food & Beverage Knowlege

SITHFAB015A - Prepare and Serve Cocktails

SITHGAM001A - Attend Gaming Machines

SITHIND001A - Develop and update hospitality industry knowledge

SITTTSL009A - Process travel-related documentation

SITTTSL013A/SITTTSL012A - Construct Normal International Airfares/Construct Domestic Airfares

SITTTSL014A - Construct Promotional International Airfares

SITXCCS002A - Provide quality customer service

SITXCOM001A - Work with colleagues and customers

SITXCOM002A - Work in a socially diverse environment

SITXCOM003A - Deal with Conflict Situations

SITXCOM004A - Communicate on the telephone

SITXFIN001A - Process Financial Transactions

SITXFIN002A - Maintain Financial Records

SITXHRM001A - Coach Others in Job Skills

SITXHRM002A - Recruit, select and induct staff

SITXOHS001A - Follow Health, Safety and Security Procedures

SITXOHS002A - Follow Workplace Hygiene Procedures

SITXINV001A - Receive and store stock

SITXINV002A - Control and Order Stock

SITXMGT003A - Manage Projects

Advanced Barista Essentials

Introduction to Barista Essentials

Old Units:

THHADFB03B - Prepare and Serve Cocktails

THHBCC00B - Prepare Sandwiches

THHBCC01B - Use Basic Methods of Cookery

THHBCC02B - Prepare & Serve Appetisers & Salads

THHBFB00B - Clean & Tidy Bars

THHBFB01B - Operate a Bar

THHBFB03B - Provide Food and Beverage Service

THHBFB06B - Complete Retail Liquor Sales

THHBFB10B - Prepare and Serve Non-Alcoholic Beverage

THHBFB11B - Develop and Update Food & Beverage Knowlege

THHBG01B - Attend Gaming Machines

THHBH01B - Provide Housekeeping Services to Guests

THHBHO5B - Laundry Linen & Guest Clothes

THHBKA01B - Organize and Prepare Food

THHBKA02B - Present Food

THHBKA03B - Receive & Store Kitchen Supplies

THHBKA04B - Clean and Maintain Kitchen Premises

THHCOR01B - Work with Colleagues and Customers

THHCOR02B - Work in a socially diverse Environment

THHCOR03B - Follow Health, Safety and Security Procedures

THHGCS01B - Develop & Update Hospitality Industry Knowledge

THHGCS02B - Promote products and Services to Customers

THHGCS03B - Deal with Conflict Situations

THHGFA01B - Process Financial Transactions

THHGFA02B - Maintain Financial Records

THHGGA01B - Communicate on the Telephone

THHGGA05B - Plan and manage Meetings

THHGGA06B - Receive and Store Stock

THHGGA07B - Control and Order Stock

THHGGA09B - Manage Projects

THHGHS02B - Clean Premises & Equipment

THHGTR01B - Coach Others in Job Skills

All units below have received the ANTA of approval.

More Cert I, II, and III Hospitality and Tourism Units:

Business Communication:

THHGGA02B - Perform Office Procedures

THHCOR01B - Work with Colleagues and Customers

THHCOR02B - Work in a Socially Diverse Environment

THHCOR03B - Follow Health, Safety and Security Procedures

THHGLE02B - Implement Work Place Health, Safety and Security Procedures

THHGGA01B - Communicate on the Telephone

THHGCS03B - Deal with Conflict Situations

Business Computing:

BSBCMN205A - Use Business Technology

BSBCMN213A - Produce Simple Word Processed Documents

THTSOP08B - Operate a Computerised Reservation System

THTSOP07B - Book and Co-ordinate Supplier Services

Commercial Mathematics and Accounting Fundamentals

BSBCMN308A - Maintain Financial Records

THHGFA01B - Process Financial Transactions

Introduction to Marketing:

THTSOP05B - Prepare Quotations

THTSOP03B - Access and Interpret Product Information

THTSOP02B - Source and Provide Destination Information Advice

THTSOP04B - Sell Tourism Products and Services

THTCO01B - Develop and Update Tourism Industry Knowledge

Certificate I, II & III Courses Tourism and Hospitality Management THT02 & THH02:

Tourism Business Operation:

THTSOP09B - Process Non-Air Documentation

THTSOP20A - Construct Normal International Airfares

THTSOP19A - Construct Domestic Airfares

THTSOP21A - Construct Promotional International Airfares

THTSOP18A - Process Air Documentation

Cert IV, Diploma and Advanced Diploma Units:

THHADCAT03B - Select Catering Systems

THHBCAT01B - Prepare Foods According to Dietary and Cultural Needs

THHBCAT03B - Transport and Store Food and Hygienic Manner

THHBKA03B - Receive and Store Kitchen Supplies

THHGCS08B - Establish And Conduct Business Relationships

THHGFA06A - Interpret Financial Information

THHGLE01B - Monitor Work Operations

THHGLE05B - Roster Staff

THHGLE09B - Manage Workplace Diversity

THHGLE11B - Manage Quality Customer Service

THHGLE13B - Manage Finance Within A Budget

THHGLE15B - Manage Financial Operations

THHGLE16B - Manage Physical Assets

THHGLE20B - Develop and update the legal knowledge required for business compliance

THHGTR01B - Coach Others in Job Skills

THHS2CC1B - Monitor Catering Revenue and Costs

THHS2CC3B - Develop A Food Safety Program

THHSCAT01B - Manage Facilities Associated With Commercial Catering Contracts

THHSCAT02B - Plan the Catering for an Event of Function

THHSCAT03B - Prepare Tenders for Catering Contracts