Co-ordinate career development strategies and
Describes the advantages to the organisation of helping staff to develop their skills and careers. Outlines how to develop career development plans, strategies and implementation processes.
Provide Responsible Service of Alcohol
This unit deals with the skills and knowledge required to satisfy the requirements for responsible service of alcohol under State/Territory legislation. All persons undertaking training as part of a National Certificate in the service of alcohol must complete this unit. All elements are undertaken in accordance with legal provisions of the relevant liquor legislation. Evidence of competence must include demonstrated knowledge of legislation as detailed throughout the unit and in the Evidence Gui
Prepare and serve non-alcoholic beverages
This unit deals with the skills and knowledge required to prepare and serve a range of teas, coffees and other non-alcoholic beverages in a range of industry contexts. This unit does not deal with the skills and knowledge required to extract and serve espresso coffee, including storage of coffee and care of machinery referred which is covered by the Unit THHBFFB12A Prepare and serve espresso coffee. In workplaces where espresso coffees are offered, a holistic approach to the delivery and assessm
Provide Table Service of Alcoholic Beverages
This unit deals with the skills and knowledge required to advise on and serve a range of bottled and pre-poured alcoholic beverages within a hospitality setting. It covers general knowledge of and service of all alcoholic beverages, including wines.
Communicate on the Telephone
This resource covers the skills needed to answer telephone calls promptly and efficiently and to assist the caller with their enquiry, relay messages or report suspicious phone calls appropriately. It contains activities and resources to facilitate self-paced learning. Topics include: apply organisation guidelines and procedures, present a professional image when responding to phone calls, ask appropriate questions, record messages accurately, promote enterprise products and services.
Deal with conflict situations
This resource covers the skills and knowledge required to resolve conflict situations with customers and colleagues and deals with the resolution of escalated complaints. It contains activities and resources to facilitate self-paced learning. Topics covered include: identify causes and situations that could result in conflict at personal and organisational levels, develop tactful action to prevent escalation of conflict, apply strategies to resolve conflict situations aimed at minimum disruption
Produce Documents on a Computer
This resource covers the skills and knowledge that will assist the learner to produce business documents such as business letters or flyers. It contains activities and resources to facilitate self-paced learning. Topics covered include: how to access a computer, recognise appropriate hardware and software required to carry out tasks, create and manipulate files and folders, produce draft copies and final documents as an accurate reflection of the original text within given timelines, use formatt
Conduct night audit
This resource deals with the skills and knowledge required to audit financial procedures in a front office context including checking and balancing transactions and completing reports. It contains activities and resources to facilitate self-paced learning. Topics covered include: Work to policies and procedures within a variety of organisations, Work with night management in carrying out security precautions, Balance financial systems, Identify discrepancies and take corrective action, and Com
Prepare rooms for guests
This resource covers the skills and knowledge that will assist the learner to prepare rooms for guests as part of housekeeping for a hotel. It contains activities and resources to facilitate self-paced learning. Topics include: set up equipment and trolleys, the room attendants trolley, access rooms for servicing, make up beds, clean and clear rooms and occupied rooms.
Promote products and services to guests
This resource covers the skills and knowledge that will assist the learner to promote products and services to guest to meet the customers’ needs and wants. It contains activities and resources to facilitate self-paced learning. Topics covered include: develop product, service and market knowledge, conduct formal and informal research, share knowledge within and organisation, identify customer needs and preferences, use selling techniques, make customers aware of extras and provide accurate in
Provide accomodation and reception services
This resource covers the skills and knowledge that will assist the learner to provide accommodation and reception services in any commercial establishment where guests can stay one night or longer. It contains activities and resources to facilitate self-paced learning. Topics include: prepare for guest arrival, checking and reviewing daily arrivals, room allocation, providing information within the organisation, uncertain arrivals and reservations, organising guest departures, and preparing, upd
Receive and Process Reservations
This resource covers the skills and knowledge that will assist the learner to receive and process reservations in any size establishment. It will also assist the learner with how to provide information to prospective clients that will induce them to make a reservation. It contains activities and resources to facilitate self-paced learning. Topics covered include: responding to enquiries about types of rooms available, costs, facilities and services, promote products and services within the organ
Receive and store kitchen supplies
This unit teaches the skills and knowledge involved in receiving and storing kitchen supplies. In activity 1 students will learn about storing and rotating kitchen supplies. Students will learn to classify commodities and store, organise and label stock. Activity 2 looks at ordering and receiving kitchen supplies. Students will learn how to place and order and how to check the order is received correctly. This activity also looks at the paperwork involved in ordering and
Use basic methods of cookery
This unit covers the skills for basic cookery. Activity 1 looks at cookery and how and why different methods are applied. The activity also looks at some of the large scale equipment that you find in commercial kitchens such as ovens, grills, steamers and microwaves. Activity 2 looks at some of the basic methods of cookery using water including boiling, simmering, blanching and poaching. Students are shown how to apply these methods of cookery, what equipment to use and a
Prepare and cook poultry and game
This unit covers the skills and knowledge to prepare and cook poultry and game. Activity 1 looks at some of the common principles we need to apply to poultry and game. Students will learn some techniques including handling and storing, defrosting, carving and presenting poultry and game. In Activity 2 we look at poultry. This activity should teach students about types of poultry, selecting poultry, preparations techniques. Activity 3 looks at preparing and selecting game.
Develop and update hospitality industry knowledge
This unit helps students to develop and update their knowledge of the Hospitality industry. Activity 1 covers the hospitality industry, what it is, the key departments and how to research the industry, sharing knowledge with colleagues and customers. This activity should also give students the ability to keep their knowledge of the industry up to date throughout their career. Activity 2 looks at the tourism industry and its relationship with the hospitality industry. Acti
Organise and prepare food
This unit covers the skills and knowledge to organise and present food to customers. Activity 1 teaches students to organise themselves so that they learn to work both safely and hygienically. They will learn how to work cleanly and safely, how to select kitchen tools, how to select and prepare vegetables and how to use basic cutting techniques. In Activity 2 students will learn about reading and interpreting recipes. They will learn about selecting and preparing fruit, b
Apply principles of visual design and communication to the development of a multimedia product
This unit describes the skills and knowledge required to incorporate the principles of visual design and communication into the development of multimedia products for use within the cultural industries. It contains activities and resources to facilitate self-paced learning. Topics include: understanding testing, exploring techniques, focus groups, determining testing stages, scoping the test, selecting test techniques, conducting an expert test, conducting a user test, making recommendations an
Design a multimedia product
This resource covers the skills and knowledge required to integrate and use scripting language in authoring a multimedia product . It contains activities and resources to facilitate self-paced learning. Topics include: framing a training plan, considering multimedia, designing for an organisation, proposing a synopsis, considering architecture, conducting research, breaking down content, drafting specifications, evaluating the design and finalising all specifications.
Apply principles of game design to a media product
This learning object encompasses the competency involved in developing and implementing skills and knowledge required to design games and document the process for developing them. It involves identifying project requirements, researching and generating ideas, selecting a game genre, drafting and finalising design documents.