This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Successful completion of all units of competency will result in the award of a nationally recognised SIT30622 – Certificate III in Hospitality from the Tourism, Travel and Hospitality Training Package. Participants who do not successfully complete the full program will be issued with a nationally recognised Statement of Attainment for any of the unit/s of competency they have been deemed competent in. Recognition is available for this qualification – see the Participant Handbook or the Recognition Process page for more information.
This training is subsidised by the NSW Government under Smart & Skilled (NSW residents only). For more information and eligibility requirements see https://www.bsilearning.edu.au/funded-training/smart-and-skilled.
2. Provide service.
3. Complete operational tasks.
4. Complete end of shift duties.
2. Source and use compliance information.
3. Source and use information on hospitality technology.
4. Update personal and organisational knowledge of the hospitality industry.
2. Follow defined organisational standards when delivering service.
3. Provide service to customers.
4. Respond to customer complaints.
5. Provide internal feedback on customer service practices.
2. Address cross-cultural misunderstandings.
2. Coach colleagues on-the-job.
3. Follow-up coaching.
2. Follow procedures for emergency situations.
3. Participate in organisational health, safety and security practices.