31 January 2008 UNITS OF COMPETENCE MATCHED AGAINST LABOUR DIVISIONS

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1 1. x Access and retrieve computer-bas data 2. x Apply standard safety procures for handling foodstuffs 3. x Clean and maintain kitchen equipment and utensils 31 January 2008 UNITS OF COMPETENCE MATCHED AGAINST LABOUR DIVISIONS 4. x Communicate on the telephone 5. x Comply with workplace hygiene procures 6. x Develop and update local knowlge 7. x Implement occupational health and safety procures 8. x Maintain hospitality industry knowlge 9. x Manage and resolve conflict situations 10. x Organise and prepare food products and services 11. x Perform clerical procures 12. x Perform basic First Aid procures 13. x Read and interpret basic instructions, directions and/or diagrams 14. x Receive and resolve customer complaints 15. x Receive and store kitchen supplies and food stock 16. x Work effectively with colleagues and customers 17. x Work in a socially diverse environment 18. x Apply basic techniques of commercial

2 cookery 19. x Establish and maintain quality control in food production 20. x Identify and prepare various meats 21. x Maintain strategies for safe food storage 22. x Organise food service operations 23. x Plan and manage menu-bas catering 24. x Plan, prepare and display a buffet service 25. x Prepare a variety of sandwiches 26. x Prepare and cook poultry and game meats 27. x Prepare and cook seafood 28. x Prepare and store foods 29. x Prepare appetizers and salads 30. x Prepare hot, cold and frozen dessert dishes 31. x Prepare portion-controll meat cuts 32. x Prepare soups 33. x Prepare stock and sauces 34. x Prepare vegetables, eggs and farinaceous dishes 35. x Present and display food products 36. x Select, prepare and serve special cuisines 37. x Select, prepare and serve various cheeses 38. x Apply catering control principles and procures

3 39. x Design a concept for a major event or function 40. x Design meals to meet specific dietary or cultural nes 41. x Design meals to meet specific market requirements 42. x Operate a fast food outlet 43. x Prepare tenders for catering contracts 44. x Select catering systems 45. x Manage and operate a coffee shop 46. x Prepare and display petits fours 47. x Prepare and display sugar work 48. x Prepare and model marzipan 49. x Prepare chocolate and produce chocolate products 50. x Present desserts 51. x Prepare and present gateaux, torten and cakes 52. Prepare and produce cakes and pastries 53. x Prepare and produce yeast goods 54. x Prepare bakery products for patisserie 55. x Clean and tidy beverage and food service areas 56. x Develop and maintain food & beverage product knowlge 57. x Manage responsible service of alcohol 58. x Operate a bar facility 59. x Operate a cellar system

4 60. x Prepare and serve cocktails 61. x Prepare and serve non-alcoholic beverages 62. x Process liquor sales at a bar facility 63. x Provide a link between kitchen and service area 64. x Provide advice to patrons on food and beverage services 65. x Provide gueridon service 66. x Provide food and beverage services 67. x Provide room service 68. x Provide silver service 69. x Serve a range of wine products 70. x Take food orders and provide table service 71. x Develop a marketing strategy and coordinate sales activities 72. x Establish and maintain a business relationship 73. x Maintain quality customer/guest service 74. x Develop and implement a business plan 75. x Develop new products and services 76. x Produce documents, reports and worksheets on a computer 77. x Gather and present product information 78. x Maintain a paper-bas filing and retrieval system 79. x Manage and implement small projects 80. x Monitor and maintain a business computer system

5 81. x Plan and establish systems and procures 82. x Plan, manage and conduct meetings 83. x Prepare business documents 84. x Use common business tools and technology 85. x Work cooperatively in a general administration environment 86. x Develop and implement operational policies 87. x Audit financial procures 88. x Maintain financial standards and records 89. x Manage financial performance within a budget 90. x Manage payroll records 91. x Monitor catering revenue and costs 92. x Evaluate the effectiveness of an assessment system 93. x Manage an assessment system for training outcomes 94. x Monitor and evaluate the effectiveness of training outcomes 95. x Plan, conduct and evaluate a staff performance assessment 96. x Plan and implement a series of training events 97. x Prepare and deliver training sessions 98. x Develop and supervise operational approaches 99. x Lead and manage people

6 100. x Manage legal requirements for business compliance 101. x Manage physical assets and infrastructure 102. x Manage special events 103. x Manage stock purchases and inventory 104. x Manage the effective use of human resources 105. x Monitor staff performance 106. x Provide professional support to business colleagues 107. x Recruit and select staff 108. x Roster staff 109. x Converse in English at a basic operational level 110. x Respond to instructions given in English 111. x Start conversations and develop good relations with guests 112. x Communicate in English on a telephone 113. x Use oral English to convey a complex exchange of ideas 114. x Deliver a short oral presentation in English 115. x Read and write English at an advanc level 116. x Read general information texts or mia 117. x Write a short message in English 118. x Prepare a business letter in advanc English

7 119. x Develop and update tourism industry knowlge 120. x Promote products and services to customers 121. x Operate a computeris reservation system 122. x Provide accommodation reception services 123. x Maintain guests financial records 124. x Process a financial sale transaction 125. x Conduct a night audit 126. x Provide Bell Boy/Porter services 127. x Operate a (PAB) switchboard 128. x Receive and place in-coming phone calls 129. x Facilitate out-going phone calls 130. x Provide information about in-house services 131. x Provide international (IDD) service information 132. x Provide housekeeping services to guests 133. x Clean public areas, facilities and equipment 134. x Clean and prepare rooms for in-coming guests 135. x Maintain and operate an industrial laundry 136. Launder linen and guests clothes 137. x Provide valet services to guests

8 138. x Clean and maintain industrial work area and equipment 139. x Establish and maintain a safe and secure workplace 140. x Maintain the security of premises and property 141. x Operate basic security equipment 142. x Maintain the safety of premises and personnel 143. Observe and monitor people 144. x Provide for the safety of VIPs 145. x Manage intoxicat persons 146. x Escort, carry and store valuable items 147. x Provide a lost and found facility 148. x Plan and conduct an evacuation of premises 149. x Organise functions 150. x Prepare and deliver a presentation 151. x Follow safety and security procures 152. x Access and interpret product information 153. x Administer a billing and settlement plan 154. x Apply advance airfare rules and procures 155. x Book and co-ordinate supplier services 156. x Construct and ticket a non-air travel plan 157. x Construct and ticket domestic airfares 158. x Construct and ticket promotional international airfares

9 159. x Construct and ticket regular international airfares 160. x Create promotional display stand 161. x Maintain product information inventory 162. x Operate an automat information system 163. x Produce travel documentation on a computer 164. x Receive and process reservations 165. x Source and package tourism products and services 166. x Source and provide destination information and advice 167. x Work as a tour guide 168. x Allocate tour resources 169. x Conduct interpretive activities in the field 170. x Conduct pre-departure checks 171. x Co-ordinate and operate a day-tour (or short excursions) 172. x Demonstrate/observe respect for indigenous cultures 173. x Drive various types of service vehicles 174. x Establish and maintain safe touring conditions 175. x Lead tour groups in a responsible manner 176. x Maintain contacts with handling agents 177. x Manage and facilitate an extend tour experience

10 178. x Plan, develop and evaluate interpretive activities 179. x Plan, trial and implement minimal impact operations 180. x Prepare and present tour commentaries 181. x Provide arrival and departure assistance 182. x Research and share information on indigenous cultures 183. x Carry out vehicle maintenance or minor repairs 184. x Clean premises and equipment 185. x Demonstrate climbing skills at a basic level 186. x Develop and implement operational plans 187. x Develop interpretive content for ecotourism activities 188. x Drive large tour buses or coaches 189. x Manage and execute a detail tour itinerary 190. x Manage operational risk 191. x Monitor tourism operations 192. x Maintain tourism vehicles in safe and clean operational condition 193. x Operate and maintain a 4WD vehicle in safe working condition 194. x Operate tours in remote areas 195. x Set up and operate a camp site 196. x Provide camp site catering

11 197. x Apply point of sale handling techniques 198. x Assess and plan tourism opportunities for local communities 199. x Build and maintain a team approach to service delivery 200. x Construct and apply tourism product research 201. x Co-ordinate production of brochures and marketing materials 202. x Create, implement and evaluate strategic product initiatives 203. x Develop and monitor culturally appropriate tourism activity 204. x Develop conference programs 205. x Develop host community awareness programs 206. x Develop, implement and evaluate regional tourism plans 207. x Develop, implement and evaluate sponsorship plans 208. x Develop, manage and evaluate local marketing strategies 209. x Develop/monitor ecologically sustainable tourism operations 210. x Implement event management systems and procures 211. x Plan and implement sales activities 212. x Prepare and submit quotations 213. x Promote tourism products and services 214. x Create and update a tourism website 215. x Develop and manage business

12 strategies 216. x Manage and monitor innovative tourism programs and projects 217. x Minimize theft 218. x Receive and store stock 219. x Source and present information 220. x Interpret financial statements and reports 221. x Maintain a secure financial accounting system 222. x Manage contractual agreements/commitments 223. x Manage and control operational costs 224. x Prepare financial statements 225. x Analyse competency requirements 226. x Design and establish a training system 227. x Develop assessment tools and procures 228. x Implement, monitor and evaluate a training and development program 229. x Plan and promote training courses 230. x Apply industry standards to team supervision 231. x Lead and manage a development team 232. x Manage workplace diversity 233. x Manage and maintain workplace relations V 234. x Monitor workplace operations 235. x Prepare and monitor budgets 236. x Read and write English at a basic

13 operational level 237. x Use English at a supervisory level 238. x Read and write English at a supervisory level 239. x Coach others in job skills 240. x Design, prepare and present various types of reports 241. x Perform child protection duties relevant to the tourism industry 242. x Develop protective environments for children in tourism destinations

Reports Page 1 of 5 30/06/2014 REPORT 2 TIME 17:36:55 Jun Send directly t

Reports Page 1 of 5 30/06/2014 REPORT 2 TIME 17:36:55 Jun Send directly t Page 1 of 5 REPORT 2 TIME 17:36:55 Jun 30 2014 Send directly to your registering body VICTORIAN INSTITUTE OF TECHNOLOGY PTY LTD Enrolments and completions by Units of Competency Year 2013, Offshore flag: