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SIT20316 CERTIFICATE II IN HOSPITALITY
This qualification reflects the role of individuals who use a defined and limited range of hospitality operational skills. They are involved in mainly routine and repetitive tasks using practical skills and basic industry knowledge. They work under direct supervision.
There are no pre-requisites for this qualification. Individuals may enter SIT20216 Certificate II in Hospitality with limited or no vocational experience and without a relevant lower level qualification.
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
- bar attendant.
- café attendant.
- food and beverage attendant.
- gaming attendant.
- bottle shop attendant.
- catering assistant.
- front office assistant.
- room attendant.
Individuals with this qualification are able to perform roles, such as:
- Entry level communication in the workplace
- Handling and redirecting incoming and outgoing mail
- Working in a team situation
- Producing simple processed documents
- Create and use spreadsheets
- Establish contact with customers, identify their needs and deliver a service
- Implement daily WHS requirements in the workplace
- Explore business ideas and contribute to workplace innovation.
After achieving SIT20216 Certificate II in Hospitality, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries
If you already have some training, work or life experience in management, team leader role or coordinator, you may be eligible to have your existing skills and knowledge recognised and apply for advanced standing for one or more units. Processes for recognition include:
- Credit transfer.
- Mutual recognition.
- Recognition by assessment.
COURSE OUTCOMES INTEGRATED WITH FOUNDATION SKILLS
Gain the skills required to:
- Interacting with customers in a polite and friendly manner
- Ask questions and actively listening to customers
- Provide clear and accurate information to customers
- Participating in activities to learn new things
- Seek and share information with colleagues
- Think about problems that relate to your role
- Avoid deadline problems by planning your activities
- Identify and resolve routine customer or operational problems
- Clarify the extent of problems and request assistance from team members and supervisors to solve operational and service issues
- Working as a team member
- Taking instructions from others
- Understanding your role in servicing needs of customers
- Identify & discuss better ways to organise operations
- Seek information on new technologies
- Provide suggestions for better customer service provision
- Interpret verbal and written information
- Collect & organise customer, product and procedural information
- Plan both operational and daily activities to ensure a smooth workflow
- Follow policies and procedures for legal compliance
- Take responsibility for servicing the hospitality customer and knowing when to refer difficulties to supervisors
- Seek feedback and guidance from supervisors
- Supporting other team members to coordinate hospitality operational and service activities
- Respecting the cultural diversity of team members