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Hospitality Industry Considerations

There are a number of hospitality industry considerations that underpin all units of competence, and must be demonstrated where appropriate. These are as follows:

Hygiene: Hygienic practices and procedures that ensure a clean, sanitised environment.

Safety: Safe work practices that ensure you, your colleagues and customers are in a safe secure environment. Promptly identify potential hazards and problems rectified following the recommended organisational policies and procedures.

Customer courtesy: -Appropriate management of situations involving both internal and external customers. Work with others and in a team.

Managing workflow: Follow a logically sequenced workflow in a time-efficient manner to accomplish a variety of work tasks and maintain effective, positive interpersonal and communication skills. Plan and organise activities.

Problem solving: Anticipate, handle and plan for potentially challenging situations and circumstances, which may arise in the workplace i.e. “thinking-on-your-feet”. Implement the most appropriate contingency plan and action for the situation or circumstance. Collect, organise and analyse information.

Workplace ethics: abide by workplace policies and relevant Acts e.g. Food Act (1989) and Occupational Health & Safety Act (1983). Respect gender and cultural differences of internal and external customers. Accept and effectively handle responsibilities of the work environment and ‘culture’.

Use mathematical ideas and techniques

Use technology

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