SITXMGT001 Monitor Work Operations
ASSESSMENT COVER SHEET
(Please ensure this cover sheet is completed and attached on top of each assessment)
QUALIFICATION CODE AND TITLE: SIT40516 Certificate IV in Commercial Cookery
UNIT CODE: SITXMGT XXXXXXXXXXTITLE: XXXXXXXXXXMonitor Work Operations____________
Student Numbe
VIBE
Student Name
Assessor Name
Medha
Assessment Name and Number
Final Assessment
Assessment Task Number and Name
123
Assessment Due Date
02/09/2021
Submission Date
Competency Date:
RESULT
SATISFACTORY UNSATISFACTORY
FINAL OVERALL RESULT
COMPETENT NOT YET COMPETENT
STUDENT DECLARATION
I declare that:
· This assessment is my own work, based on my own study and research and no part of it has been copied from and other source except where due acknowledgement
eference has been made.
· If this assessment was based on collaborative/teamwork, as authorized by the trainer, I have not submitted the same final version of any assessment material as another student.
· I have not previously submitted this assessment or any part of this assessment for this or any other course/unit.
· I have kept a copy of my assessment.
· I give permission for my assessment to be reproduced, communicated, compared and archived for the purposes of detecting plagiarism.
· I understand that plagiarism is the practice of taking someone else’s work or ideas and passing it off as one’s own work and that the attached assessment maybe checked for plagiarism.
· I understand that collusion is presenting another person’s assessment as one’s own and/or providing your own work to another person to allow them to pass it off as their own.
· Any assessment deemed unsatisfactory will require me to undergo reassessment which may be different to the one originally submitted.
· I am aware that in the event that I disagree with the assessment outcome I have the right to appeal that result. I will follow the complaints and appeals process.
· A late submission fee of $100 per assessment will apply if the assessment is submitted after the scheduled due date unless a formal extension has been granted by the Program Manager or Course Co-ordinator.
Student Signature: Date:
ASSESSMENT SUMMARY SHEET
To be deemed competent students must have a satisfactory result recorded for each assessment activity. If a result is not satisfactory for any assessment task, the traine
assessor will determine the training and assessment tasks to be completed.
The student has been assessed as competent in the elements and performance criteria, performance evidence and knowledge evidence and in line with the assessment conditions. The students work submitted for this assessment is: Valid Sufficient Cu
ent Authentic
ASSESSMENT TASK 1
SATISFACTORY
NOT SATISFACTORY
NOT APPLICABLE
ASSESSMENT TASK 2
SATISFACTORY
NOT SATISFACTORY
NOT APPLICABLE
ASSESSMENT TASK 3
SATISFACTORY
NOT SATISFACTORY
NOT APPLICABLE
Feedback to Student
The student has been given feedback and informed of the assessment result and the reasons for the decision.
Traine
Assessor Signature
Date
Othe
Resubmission Date
Is this assessment subject to an appeals process
Yes No
Outcome of appeal
ASSESSMENT 1
Answer the following questions in
ief.
1. Why work organization and planning methods appropriate to the industry sector are necessary? Give any two reasons.
1.
2.
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UNSATISFACTORY
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2. Conduct research and discuss about these in a
ief. (More than 25 words for each)
a. The leadership function
b. Management roles and responsibilities
c. Operations function
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Only:
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UNSATISFACTORY
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3. How do these procedures and system support work operation in hospitality sector? (One area for each)
a. Administration
. Health and Safety
c. Human Resources
d. Safety Standards
e. Technology
f. Work Practice
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Only:
SATISFACTORY
UNSATISFACTORY
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4. What do you understand by the term quality assurance? And how is it managed and implemented?
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UNSATISFACTORY
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5. What are the major three sustainability considerations for frontline operation management?
1.
2.
3.
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6. What is time management and how does it help leaders and managers to plan work?
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7. What are the major five principles of delegation and explain why you should refrain from interfering once you have delegated a task to a worker?
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8. List any eight issues that might require effective problem-solving in the hospitality industry.
1.
2.
3.
4.
5.
6.
7.
8.
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9. List all eight steps involved in problem solving process.
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10. In the hospitality industry it is necessary that managers and supervisors understand the industrial and legislative issues that affect the work organization and are appropriate to the industry sector.
Research and discuss about the two major issues listed below:
a. Relationship of relevant industrial awards to hours and conditions of work:
. Ensuring systems and procedures meet work health and safety requirements:
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UNSATISFACTORY
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ASSESSMENT 2
The following task must be completed in a simulative environment where you need to conduct a roleplay for situations given below. Also prepare a power point slides reflecting the key points discussed and demonstrated and attach below.
You can find additional supporting materials For Adore Hotel required for this task under Additional in V-Learn.
a. For this activity you need to plan and organize workflow for a team operation or activity. You need to include any six of the following contingencies in your workflow.
Delays and time difficulties
Difficult customer service situations
Equipment
eakdown or technical failure
Financial resources
Staffing levels and skill profiles
Rostering requirements
Staff performance
Procedural requirements
Product development and marketing
. Monitor and respond to team-based operational and service issues during the above operation or activity.
c. Provide feedback, coaching and support to team members, if required.
d. Prepare and attach these reports prepared for organizational records. (For only one staff)
i) Performance Reports
ii) Staff Records
Activity Checklist
Course: SIT40516 Certificate IV in Commercial Cookery
Presenter:
XXXXXXXXXXQUESTIONS
S
NYS
Plan and organize workflow for a team operation or activity. You need to include any six of the following contingencies in your workflow.
Delays and time difficulties
Difficult customer service situations
Equipment
eakdown or technical failure
Financial resources
Staffing levels and skill profiles
Rostering requirements
Staff performance
Procedural requirements
Product development and marketing
Monitor and respond to team-based operational and service issues during the above operation or activity.
Provide feedback, coaching and support to team members, if required.
Prepare and attach these reports prepared for organizational records. (For only one staff)
iii) Performance Reports
iv) Staff Records
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Only:
SATISFACTORY
UNSATISFACTORY
NOTES:
ASSESSMENT 3
Short Answer Questions.
1. How do monitoring efficiency and service levels through close contact to day-to-day operations help in achieving work goals?
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2. Ensuring workplace operations support overall organizational goals and quality assurance initiatives is good for organization. How?
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3. Who do you need to take approvals from while making appropriate adjustments to procedures and systems?
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4. What areas in technologies and innovations might be introduced in hospitality industry to make work more efficient? (Any two)
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5. What are the different mediums for providing feedback to colleagues and management?
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6. It is necessary to keep up to date with cu
ent and emerging industry trends to determine whether they can be used to maintain the organisation’s competitive edge, improve its operation and/or save time or money. How can be this supported? (Mention any 4)
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7. List any three opportunities to improve sustainability practices.
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