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1 . SITXHRM003 Assessment 3_v2 -Observations.docx - Course...

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Course code and name: SIT40516 - Certificate IV in Commercial CookerySIT40716 - Certificate IV in PatisserieUnit code and name:SITXHRM003 Lead and manage peopleASSESSMENT3Purpose:The purpose of this assessment is to assess your knowledge andperformance required to complete the tasks outlined in elements andperformance criteria of this unit. Find details of the assessment requirementsfromASSESSMENT 3LECTURER/ TRAINER:SIMON SAIDUZZAMAN/VANESSA COLLETSTUDENT NAME:ANDRE SILVA DE OLIVEIRASTUDENT NO:01411Assessment Tasks and InstructionsInstructions for assessment including WHS requirements1.You are required to wear a complete uniform applicable to your area of training or as instructed2.Your personal presentation must reflect the standards typically expected and acceptable in the tourism,hospitality and events industry.3.The observation consists of 3 parts:Part A Planning monitoringPart B The monitoring process/ObservationPart C Evaluating monitoring processes4.Part A – Prior to the observation. PlanningSelect 4 different activities relevant to your job role or workplace activities with your trainer from the listbelow. You will need to develop a plan for the situation(s) where you undertake monitoring as detailed inPart A of this assessment below.decision makingdelegation of tasksinformation provisionprovision of feedbackmotivation through recognition and rewardsplanning and organising5.Part B – Observation –You will be observed completing the 4 different monitoring activities you selectedin Part A.6.Part C – Post monitoring/observation. Evaluating the monitoring processesPart C requires you to evaluate the workplace practices, the effectiveness of communication, taskallocation and delegation, and the feedback provisions that were employed during the monitoringVersion 21of9
Course code and name: SIT40516 - Certificate IV in Commercial CookerySIT40716 - Certificate IV in PatisserieUnit code and name:SITXHRM003 Lead and manage peopleinstances. As part of continuous improvement and critical self reflection, for each deficiency identified, arealistic improvement needs to be provided which can be implemented for future service instances.The observation criteria in each Part of this assessment below provide a guideline for criteria relevant for eachtask.Version 22of9
Course code and name: SIT40516 - Certificate IV in Commercial CookerySIT40716 - Certificate IV in PatisserieUnit code and name:SITXHRM003 Lead and manage peopleAssessment 3Service Instances – DetailsYou will be observed monitoring individual or team performance demonstrating at least 4 of the followingleadership and management roles:(Select 4)decision makingdelegation of tasksinformation provisionprovision of feedbackmotivation through recognition and rewardsplanning and organisingThe selected roles may be observed individually on several occasions or during e.g. preparation and service for afunction, organising or holding an event or similar where a complete operational cycle can be observed.

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Term
One
Professor
david
Tags
Decision Making, Commercial Cookery

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