Service Skills Victoria

EQUIPMENT GUIDELINES FOR THE DELIVERY OF THE HOSPITALITY TRAINING PACKAGE (THH02)

• COMMON CORE • HOSPITALITY CORE • COMMERCIAL COOKERY • FOOD & BEVERAGE • FRONT OFFICE • GAMING • HOUSEKEEPING • PATISSERIE • COMMERCIAL CATERING • GENERAL UNITS

INTRODUCTION The Equipment Guidelines have been developed to support the delivery of Australian Hospitality Review Panel training. They are not an exhaustive list of equipment requirements but do establish the minimum requirements needed to effectively deliver hospitality units of competence. The appropriate equipment is important when developing the assessment environment to allow for a valid, reliable, flexible and fair assessment. The equipment can be accessed either within a workplace or in a simulated work environment.

ASSESSMENT ENVIRONMENT Wherever the assessment is done - in “training businesses”, on the job, or in situations where the workplace must be simulated, it is absolutely vital that the assessment environment is an “industry realistic” workplace to the greatest extent possible. Some training providers have practice firms set up within colleges to provide “virtual workplaces”. The Equipment Guidelines are designed to provide additional support to assessment practitioners to ensure that the environment, in which assessment is conducted, is a typical industry environment and maximises the quality of assessment. Creating the optimum environment for the holistic assessment of, for example, commercial cookery requires access to a wide range of equipment, and the need for commercial cooks to undertake the actual running of a kitchen whether the customers are other candidates or “real” ones. Skills need to be assessed in actual customer environments. These will vary according to the type of commercial activity and local context. Any simulation should reproduce all the elements of a commercial kitchen and involve all the team members. This type of activity will provide the opportunity for the integrated assessment of practical commercial cookery skills and relevant knowledge. If the assessment cannot be undertaken on-the-job, then a close simulation must be achieved. Creating a fully equipped environment would provide optimum conditions for assessment of multiple units of competence. This would involve creating a practice environment where a range of typical industry functions is undertaken under normal workplace conditions.

Equipment Guidelines

Page 2

IssueMay 2003

COMMON and HOSPITALITY CORE - Venue Requirements THHCOR01B THHCOR02B THHHCO01B

Work With Colleagues and Customers Work in a Socially Diverse Environment Develop and Update Hospitality Industry Knowledge

Suitable classroom environment Sources / references - see below Operating manuals - presentation/ grooming

Legislative requirements (disability, discrimination, EEO) Illustrate appropriate presentation/grooming Suitable resources - publications, texts, videos (i.e. special needs, body language, customer service, presentation & grooming, customer complaints)

THHCOR03B - Follow Health, Safety and Security Procedures Suitable classroom environment Sources / references -see below Operating manuals - workplace safety

Suitable resources - publications, texts, videos Illustrate appropriate presentation / clothing Legislative requirements - OH&S, Food Act

Office of Fair Trading and Business Affairs Workcover Authority Casino & Gaming Authority Liquor Licensing Commission Superannuation Board Workplace Relations Australian Taxation Office Appropriate union representative / agents

Examples of evidence of sources / references: Aboriginal & Torres Strait Islander Commission Equal Opportunity Commission Australian Tourist Commission State/Territory Tourism Authority Bureau of Tourism Research Australian Bureau of Statistics Department of Education and Training Examples of evidence of legislative requirements: Federal Legislation: • Industrial Relation Act 1974 • Bankruptcy Act 1966 • Insurance Act 1973 • Insurance Contracts Act 1984 • Human Rights and Equal Opportunity Act 1986 • Secret Commissions Act 1095 • Trade Practices Act 1974

State Legislation: (please note, examples only, must be specific for each State/Territory) • Occupational, Health and Safety Act • Health Act • Carriers and Innkeepers Act • Consumer Affairs Act • Goods Act • Lotteries, Gaming and Betting Act • Gaming Machine Act • Liquor Control Reform Act • Food Act

Equipment Guidelines

Page 3

IssueMay 2003

COMMERCIAL COOKERY - Venue Requirements THHBKA01B

Organise and prepare food

Access to a suitably equipped operational kitchen with a range of small and large fixed and moveable equipment and supplies commonly found in an operational kitchen. Stainless steel benches Cutting boards (colour coded) Scales Burners (2 per 1 student) Bain Maries / hot box Deep fryer Hot plate /grill Microwave Salamander Commercial Mixer Slicing machine Refrigeration unit with shelving Freezer unit with shelving Cling film Aluminium foil First aid kit & manual Fire blanket & extinguishers Personal protective clothing Food Handler gloves Disinfectant Detergents Baking trays Baking sheets Garbage bins and bags Tea towels Double sink Commercial dishwasher Sponges, brushes, scourers Separate hand basin & soap dispenser Hand towel dispenser Secondary Equipment: Sufficient ingredients for assessment

Commercial oven inc. combi ovens (1 per 2 students) Sharpening Steel Assorted cooks knives Boning knives Utility knives Bread knives Vegetable peelers Fruit corers Melon ballers Egg slicer Wooden spoons Scrapers and spatulas Serving spoons and ladles Whisks (fine & course wire s/s) Food processor i.e. robo coupe & accessories Measuring spoons Pastry /rubber scraper Tongs and serving utensils Can opener Painting brush Pastry brush Plastic gloves Assorted pots and pans Assorted frypans (s/s, cast iron, iron) Assorted s/s strainers & colanders Assorted s/s mixing bowls Storage containers (hot & cold storage) Storage containers with airtight lids Storage facilities Food handlers information Sufficient storage space for ingredients

THHBKA02B Present food Equipment as listed in THHBKA01B and: Appropriate crockery Buffet unit & service utensils Platters

Food & beverage trays Buffet display items Display boards

THHBKA03B Receive and Store Kitchen Supplies Access to suitably equipped and operational receiving and storage areas. Cleaning materials & separate storage Nominated delivery area Meat, seafood, poultry, fruit & veg. Temperature probe/thermometer Storage trays & equipment Freezer (commercial supplier)

Equipment Guidelines

Designated storage areas (dry & dairy) Scales suitable to weigh large quantities Suitable storage shelves Appropriate recording systems (eg colour coded food labels)

Page 4

IssueMay 2003

THHBKA04B Clean and Maintain Kitchen Premises Equipment as listed in THHBKA01B and: Commercial dishwasher Appropriate chemicals Disinfectants, pesticides Wet and dry vacuum Cloths, swabs, plastic bucket Waste sink for mops

Designated storage area Various surfaces Mops, brooms and brushes Garbage area Personal protective equipment eg gloves, goggles, and/or face masks, rubber aprons

THHBCC01B Use Basic Methods of Cookery Access to a suitably operational commercial kitchen with a range of small and large fixed and moveable equipment and supplies commonly found in an operational commercial kitchen. Facilities will include equipment as for THHBKA01B and: Preparation area Appropriate utensils Appropriate cutlery Storage facilities Deep fryer (1 per 4 students) Equipment to achieve the following: Poaching Stewing Braising Roasting Frying - deep and shallow Pot roasting THHBCC02B

1 sink per two students Appropriate crockery Appropriate pots / pans Salamander (1 per 4 students) Fine wire strainer (Chinois) Boiling Steaming - atmospheric, pressure (optional) Microwave Grilling Baking

Prepare Appetisers and Salads

Appropriate receptacles for presentation/display purposes THHBCC00B

Prepare Sandwiches

Packaging materials THHBCC03B

Sandwich cutting templates, guides

Prepare Stocks, Sauces and Soups

Stock pots Mouli / food processor THHBCC04B

Prepare Vegetables, Eggs and Farinaceous Dishes

Steaming baskets Omelette pans THHBCC05B Prepare and Cook Poultry and Game Trussing string and tools (inc. trussing and larding needles)

Equipment Guidelines

Boning and carving knives

Page 5

IssueMay 2003

THHBCC06B Prepare and Cook Seafood Fish poacher Fish scaler

Boning and filleting knives Pair of pliers or tweezers

THHBCC07B Select, Prepare and Cook Meat Boning and filleting knives Meat mallet or hammer

Mesh gloves

THHBCC08B Prepare Hot and Cold Desserts Ice cream making machinery Moulds, darioles, ramekins, etc

Templates, portion control markers, scoops, etc Access to Ice-cream machine

THHBCC09B Prepare Pastry, Cakes and Yeast Goods Templates and cutting guides Cake tins, moulds, forms Prooving cabinet (or similar)

Dough mixers, rolling pins Piping bags, nozzles and decorating accessories

THHBCC10B Plan and Prepare Food for Buffets Records / planning documentation Suitable display crockery for buffets

Decoration items – food and/or non food Buffet service equipment eg chaffing dishes, Bain Marie

THHBCC11B Implement Food Safety Procedures Safety Procedures in the establishment

Relevant documentation or records to effectively implement Food Safety Procedures

THHBCC13BPlan and Control Menu Based Catering Calculator Production planning sheets Daily kitchen reports

Catering control systems (manual or computerised) Sales analysis forms Wastage sheets

THHBCC14B Organize Bulk Cooking Operations Bulk cooking systems equipment THHADCC01B Prepare Pates and Terrines Moulds and forms Access to crushed ice

Equipment Guidelines

Commercial – high speed food processor Cooking thermometer

Page 6

IssueMay 2003

THHADCC02B Plan, Prepare and Display a Buffet Suitable display crockery for buffets

Buffet service equipment eg chaffing dishes, Bain Marie

THHADCC04B Prepare Portion Controlled Meat Cuts Knives Vacuum machine Meat mallet or hammer Scales (1 gram denomination) Packaging material THHADCC05B Handle and Serve Cheese Knives and slicing equipment Protective packaging & equipment

Trolley or board for presentation where required

THHADCC06B Prepare Chocolate and Chocolate Confectionary Couverture Pure alcohol Marble slab Warming area (double bain marie)

Chocolate moulds Sponges, scourers, brushes, specialty scrapers Suitable dry storage facilities

THHADCC07A Select, Prepare and Serve Specialized Food Items Where this unit is delivered / assessed in conjunction with operational / service units the resource requirements for those units apply. THHADCC08A Select, Prepare and Serve Specialist Cuisine’s Where this unit is delivered / assessed in conjunction with operational / service units the resource requirements for those units apply. THHS2CC1B Monitor Catering Revenue and Costs Budgets Operational income statements Financial records Labour costs

Purchasing system (manual or computerised) Food control and production schedules Computer with appropriate software, if appropriate

THHS2CC2B Establish and Maintain Quality Control Observation sheets Tasting record forms

Documentation of enterprise procedures for quality control

THHS2CCB3 Develop a Food Safety Plan Access to enterprise menus & recipes Food Safe Disinfectant equipment – swabs etc

Equipment Guidelines

Reference material to establish relevant standards Thermo probes, thermometers Enterprise standard operating procedures (pest control, cleaning/sanitation programs, equipment maintenance)

Page 7

IssueMay 2003

THHCCH01A Prepare, Cook and Serve Food Electric, gas or induction ranges Microwaves Deep fryers Salamanders Blenders Tilting frypan, brat pan Bains Marie THHCCH02A Electric, gas or induction ranges Microwaves Deep fryers Salamanders Blenders Tilting frypan, brat pan Bains Marie Slicers

Equipment Guidelines

Ovens inc. combi ovens Grills & griddles Deep fryers Food processors Mixers Steamers

Prepare, Cook and Serve Food for menus Ovens inc. combi ovens Grills & griddles Deep fryers Food processors Mixers Steamers Utensils Pans

Page 8

IssueMay 2003

BASIC FOOD & BEVERAGE - Venue Requirements THHBFB00B - Clean and Tidy Bar Areas and/or THHBFB01B - Operate a Bar Equipment required to be available at the venue for the delivery of this competency: Glassware: Wine - Red Wine - White Wine - Champagne Flute Port / Sherry Brandy Balloon Liqueur Additional Equipment: Post mix system or bottled mixes Beer reticulation system Ice machine Range of Liqueurs Range of Bottled & Canned Beers Variety of Juices Cocktail shaker (Boston, American) Blenders Hawthorn strainer Order pads / dockets Cashiering facilities, cash register, manual & electric Full Range of basic spirits e.g. rum, gin, brandy, scotch, vodka Credit card facilities/ EFTPOS

Beer glasses (variety) Water glasses Liqueur Coffee Glasses Hiball Old Fashioned Cocktail (3 types) `

Cutting Board to HACCAP specifications Small Knives Service Trays & Liners Ice Bucket & ice Tongs Glass Washer Garnish Containers Straws, swizzle sticks, coasters - HACCP specific Wine lists Mixing Glass Variety of Pourers (Speed, Optic, Inverted Optic, Nip Measures) Coffee & Tea Making Facilities - cappuccino machine, cups, saucers, sugar bowls, milk jugs, etc Cleaning equipment - wet & dry cloths, disinfectants, mops, bucket, etc.

THHBFB02B - Provide a Link Between Kitchen and Service Areas and/or THHBFB03B - Provide Food and Beverage Service Equipment required to be available at the venue for the delivery of this competency: Main Equipment required 5 Tables (small 2’s or 4’s) 15 Chairs (minimum)

2 Sideboards (or tables substitute)

Minor Equipment - Essential Tablecloths Selected linen / serviettes Cruets Ashtrays Table no’s

Menus / wine list Docket books Reservations book “Reserved” signs

Cutlery Main knives Main forks Entree knives Entree forks Dessert spoons Soup spoons Side knives Teaspoons Saucers Coffee / tea cups Glassware - standard sample of varieties Wine - red Equipment Guidelines

Crockery Side plates Main Fish Entrée Soup bowls Dessert bowls Coupes Milk jugs Sugar bowls

Wine - sparkling wine Page 9

IssueMay 2003

Wine - white Equipment – Optional Escargot tongs Lobster picks Fish knives

Nut crackers Vases, candles Fish forks

Other equipment and items: Butter dishes and curler Coffee pots Water jugs Bread baskets/plates Cleaning equipment Toasters Credit card facilities / EFTPOS

Pepper mills - optional Milk and sugar containers Tea pots Water glasses Waiters station Guest accounts Various legal tender types (cash, vouchers, cheques)

For beverage service, facilities should include: Beer taps 1 post mix system Ice making facilities Wine spirit cellar / storage Drink trays for table service Bar with washable work benches with sink, hot/cold water

Beer reticulation system - for observation 1 glass washer 1 refrigeration unit Small cocktail making equipment Spirit dispensing system Refrigeration - 1 display including short term wine storage

Necessary equipment and glassware for the service of: White wine Champagne/sparkling wine Fortified wine Cocktails, etc

Red wine Spirits Soft drinks

THHBFB04B - Provide Table Service of Alcoholic Beverages Equipment required to be available at the venue for the delivery of this competency: Ice buckets or alternative Wine stands or alternative Waiters cloths or alternative Wine glasses – red Wine glasses – white Wine glasses - champagne

Waiters friend Wine list Appropriate wines Tables (4) Chairs (8)

THHBFB05B - Operate Cellar Systems The Cellar area must be large enough to allow all participants to view and practice with the equipment being demonstrated. Equipment required to be available at the venue for the delivery of this competency: Kegs Room Manifolds Transfer leads Gas Gauges Post-mix system Requisition forms Cleaning procedure + 50 litre keg and cleaning solution (Pre.Bractor) Appropriate stock

2 Complete beer lines (from head lead up) Cool Room Bar area (not in use) to show cleaning procedure Cleaning equipment Packaged and paper products Safety goggles Liquor Storage Area (sufficient working area to show how to dismantle keg extractors)

THHBFB06B Complete Retail Liquor Sales Liquor products Point of sale equipment Equipment Guidelines

Retail display area Wrapping materials Page 10

IssueMay 2003

THHBFB08B Provide Room Service Trolleys and trays Cutlery Order books/documentation

Crockery Glassware Computer software (optional)

THHBFB09B Provide Responsible Service of Alcohol Appropriate face-to-face training room THHBFB10B Prepare and Serve Non Alcoholic Beverages Tea & coffee making equipment Hot & cold drink crockery/glassware

Cold drink equipment eg juicers, blenders Drink garnishes/garnishes

THHBFB11B Develop and Update Food and Beverage Knowledge Industry journals Library

Internet

THHBFB12A Prepare and Serve Espresso Coffee Types and brands of coffee grinders/mills and coffee machines Weighing & measuring equipment Cups of various sizes thermometer

Serviceware including cups, saucers, mugs, flatware Storage bins in appropriate materials Blind or blank filters

THHADFB01B Provide Specialist Advice on Food Where this unit is assessed in conjunction with operational/service units the resource requirements for those units apply. THHADFB02B Provide Specialist Wine Service Variety of wines Wine books

Wine menus Internet (optional)

THHADFB03B Prepare and Serve Cocktails Shaker / blender Typical cocktail ingredients Strainers Ice / ice scoop

Stirrers / swizzles Typical cocktail glassware Garnishes

THHADFB05A Plan and Monitor Espresso Coffee Service Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. This units builds on the unit THHBFB12A Prepare and Serve Espresso Coffee

THHADFB06B Provide Gueridon Service Trolley Linen Cooking & serving utensils

Burner / lighter / fuel Food & beverage items for preparation & cooking

THHADFB07B Provide Silver Service Equipment Guidelines

Page 11

IssueMay 2003

Tables Cutlery Silver service equipment

Crockery Glassware Food & beverage items for silver service

THHADFB08A Manage Wine for a Wine Outlet Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. Refer to Range Statement in the unit descriptor.

Equipment Guidelines

Page 12

IssueMay 2003

FRONT OFFICE - Venue Requirements THTSOP06B- Receive and Process Reservations Access to an operational front office set up with a range of small and large, fixed and moveable equipment and supplies commonly found in operational reservations areas. Facilities will include: Telephone system Appropriate filing systems Reservation forms Office equipment Front Office/Reservation Computer system Tariff sheets/brochures

Safety deposit facilities Appropriate reports Facsimile machine Guest accounts Travellers cheques Credit card facilities

THTSOP08B – Operate a Computerised reservation System Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. Refer to Range Statement in the unit descriptor. This unit has strong linkages to the range of Sales and Office Operations units. THHBFO02B - Provide Accommodation Reception Services Equipment listed in BFO 1 and: Room status records Guest arrival / departure lists Account payment facilities

Message taking facilities Room cards and lists Registration forms

THHBFO08B Conduct Night Audit Appropriate Filing System Appropriate Reports

Office Equipment Sets of accounts to be audited

THHBFO09B Provide Club Reception Services Brochures/information pack Membership database/records Honorary membership cards Club reception areas

Membership application forms Club membership cards/applications Member register

THHBFO10B - Provide Porter Services Access to a suitable equipped theory space and an operational bell desk set up with a range of small and large, fixed and moveable equipment and supplies commonly found in an operational bell desk area. Luggage trolleys Desk diary Guest arrival/departure reports Luggage room log Equipment on loan log

Equipment Guidelines

Baggage tags Paging system Log of movements Car parking procedure

Page 13

IssueMay 2003

HOUSEKEEPING - Venue Requirements Housekeeping Competencies Ratio of Students: Trainers The housekeeping area should be large enough to accommodate all students, if the facility is not appropriate, describe how training is organised to ensure competencies are achieved. Students should have access to facilities that have a fully functional or mock up hotel or motel room containing: Sleeping area: Double, single and fold away beds Dressing tables Bed linen Stocked bar fridge Table lamps

Telephone Wall mirrors Tea and coffee making facilities TV receiver and VCR

Bathroom: Toilet Hand wash basin Linen

Shower or bath/shower Wall mirror

Equipment: Room service trolley Vacuum cleaner Hand equipment Cleaning materials and polishes Promotional/guest material (letterhead, envelopes, brochures) THHBH01AB - Provide Housekeeping Services to Guests Television Radio Beverage making facilities Hairdryer Lamps - light fittings Mini bar Fire Extinguishers

Refrigerator Iron and ironing board Air conditioner (optional) Ceiling fan Vanity unit Bath/shower/spa

Access to operational systems for general guest relations procedures. Systems will include: Welcoming guests Complaints handling Correct way to address guests Handling awkward situations Advising guests of facilities Procedures for lost and found property THHBH03B - Prepare Rooms for Guests Access to various types of guest bedrooms eg: Twin bedded King-size Suite

Double bedded Queen-size Family room

Equipment required to be available at the venue for the delivery of this competency: Vacuum cleaners x 6 Postcards (optional) Pillowcases Envelopes Sheets - king Writing paper Sheets - queen Door knob breakfast menus Sheets - double Laundry bags Sheets - single Laundry lists Blankets Information guide Bedspreads Street directory (optional) Mattress protectors Assorted brochures & promotional leaflets Beds Company magazine (optional) Tables Fax paper Chairs DND/MU signs Equipment Guidelines

Page 14

IssueMay 2003

Luggage racks Directory of services Room service menus Television guide In-house movie guide Note pads Pens Lamps and light fittings Mini bar Iron and ironing board (optional) Door signage Air Conditioner (optional) Ceiling Fan (optional) Long handled duster Cups Saucers Teaspoons Tea/coffee/hot chocolate Sugar Milk Glasses Bottle opener (optional) Electric blanket (optional) Key Appropriate chemicals Cots, roll-away bed Solvent cleaner Dry cloths Synthetic detergent Lint-free cloth Cream cleanser Sanitiser Toilet brush Toilet cleaning cloth Acid cleaner Bucket Mop Floor rag Bath mats Hand towels Face washers Bath sheets (optional) Bath robes (optional) Soap Hand/body lotion (optional) Shampoo/conditioner (optional) Pest control systems

Equipment Guidelines

Mini bar List Compendium cover Waste paper bin Curtains Television Radio Beverage making facilities Dusters Glass cleaner/telephone sanitiser Air/carpet deodorisers Furniture Polish Garbage Bags Door Stoppers Fire extinguisher - red Fire extinguishers - beige Fire extinguishers - blue Fire extinguishers - red with white band Fire extinguishers - red with black band Fire extinguishers - yellow (optional) Coat Hangers Furniture dusting cloth Tea towel Biscuits (optional) Cleaning equipment Telephone Service trolley Mirrors & glassware Shower cap Toothbrush (optional) Toothpaste (optional) Tissues Toilet rolls Sanitary bags Rubbish bin Rubbish bin Liner Razor (optional) After shave (optional) Shaving cream (optional) Bath salts (optional) Toilet Shower/spa/bath Vanity unit and basin Vacuums x 6 Multi surface cleaner Garbage Bags Protective Gloves Replacing & reporting damages reports

Page 15

IssueMay 2003

THHBH05B Launder Linen and Guest Clothes Washer Dryers Irons Coat hangers Shirt cards

Sorting blankets Shelves Steam presses Polytube bags Polymarker

THHBH06B Provide Valet Service Shoe cleaning equipment Clothes

Coat hangers Clothes crushes

THHBH02A - Clean Premises and Equipment Access to: • Cleaning equipment storage room • Public toilets • Restaurant / coffee shop • Range of different surfaces including but not limited to carpet, marble, ceramic, wood, clay, rubber, vinyl, leather, woodwork, painted surfaces, crystal, mirror/glass, terrazzo, slate, granite Equipment: Cleaners trolley Chemical dispenser Sluice Sink

Chemical hazard charts/material safety data sheets Access to areas that require cleaning Storage areas

Range of electrical cleaning equipment including but not limited to: Selection of vacuum cleaners Wet and dry extraction machine Polishing machine Carpet drier Automatic scrubber Cleaning Equipment and Chemicals: Toilet brushes Range of sweeping brooms Dustpan and brush Lobby pan / brush Rags Feather dusters Floor pads Abrasive pads Rubber gloves Syringe bin and tongs

Equipment Guidelines

Range of mopping buckets Scissor mops Wet floor signs / cleaning in progress signs Window squeegee / extension poles Hand soap Toilet rolls Tissues Range of cleaning chemicals inc. alkalis, acids, neutrals Solvents (optional) Access to sanitary disposal systems

Page 16

IssueMay 2003

THHBFO04A - Maintain Financial Records Fully equipped theory room Appropriate software Printer Guest ledgers

Personal computer for each participant Supply of double entry & ledger/journal entry paper Summary / balance sheets

THHBFO05A - Process Financial Transactions An operational cashiering set up with a range of small and large, fixed and moveable equipment and supplies commonly found in operational cashiering areas. Preferably a computer simulation system. Facilities will include: EFTPOS machine Office equipment Travellers cheques Charge back vouchers

Credit card facilities Guest accounts Exchange rates Various legal tenders eg, cash, vouchers, cheques

THHBFO06A - Perform Clerical Procedures Access to an operational office space set up with a range of small and large, fixed and moveable equipment and supplies commonly found in operational office areas. Facilities will include: Facsimile Photocopying Assorted mail Printer

Franking Word processor, computer Filing systems Office supplies

THHBFO07A - Communicate on the Telephone Access to an operational office space set up with an appropriate telephone communication system capable of: Transferring calls Using paging system Guest phone charges facilities Wake-up call facilities

Equipment Guidelines

Recording calls Message facilities Switchboard operation inc. connecting internal/external lines

Page 17

IssueMay 2003

GAMING - Venue Requirements THHBG01B – Attend Gaming Machines This unit deals with the skills and knowledge required to conduct day-to-day operations in a gaming location. It covers the operation and maintenance of gaming machines, pay outs and security of gaming areas, and the provision of advice on all games offered by the enterprise. The operation of Keno and TAB are found in the Units THHBG02B Operate a TAB outlet and THHBG03B Conduct a Keno game. Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. Gaming Machines (may include: poker machines, approved amusement devices, slot machines, multi terminal gaming machines, progressive/stand alone machines, stand-alone games, linked machines, linked progressive jackpot systems

This unit may apply to all header systems including Tabaret, Tattersall’s, EDT, data retrieval and promotional systems including computer games, Dacom, Turbo-Bonus, EDT and Player Tracking, Gov’t monitoring systems

Replacement parts Ticket bins TAB Stationary (betting slips) Replacement parts Ticket bins

Austext / teletext facilities and TV monitors Form guides Cleaning materials Austext / teletext facilities and TV monitors Form guides

Please note that in some State/Territories, Responsible Conduct of Gambling/Gaming is a requirement of State/Territory legislation and therefore the unit THHADG03B Provide responsible gambling services is a prerequisite or co-requisite to this unit. THHBG02B Operate a TAB Outlet This unit deals with the skills and knowledge required to conduct day-to-day operations within a TAB outlet within a hospitality enterprise. This unit applies to all sectors of the hospitality industry which operate a TAB outlet including clubs, hotels, pubs. The following explanations identify how this unit may be applied in different workplaces and circumstances. TAB refers to Totalisator Agency Board operations and may cover horse racing and betting on other sports according to State/Territory practices. TAB Stationary (betting slips) Replacement parts Ticket bins

Cleaning materials Austext / teletext facilities and TV monitors Form guides

THHBG03B Conduct a Keno Game Ticket paper rolls Keno betting stationary

On-line Keno terminal and display medium

THHADG01B Analyse and Report on Gaming Machine Data A data retrieval system(s) Calculator

State/Territory legislative requirements Gaming machine reporting software

THHADG03B Provide Responsible Gambling Services Equipment Guidelines

Page 18

IssueMay 2003

State legislative requirements

Equipment Guidelines

Page 19

IssueMay 2003

PATISSERIE - Venue Requirements To deliver the following patisserie units of competence, one must have access to a suitably operational pastry kitchen with a range of small and large fixed and moveable equipment and supplies commonly found in an operational kitchen. General facilities for practical work • Real or simulated pastry kitchen, or unit type kitchen sufficient in size for the required number of students • Access to power for electric machines • Hand washing sink complete with sanitising liquid soap • Paper hand towel or warm air hand drier • Access to toilets • Appropriate benches • Sinks with hot and cold water Fixed equipment must include: Deck or convection oven Gas or electric stove tops Pastry / dough break

Hand held equipment must include: Forms, moulds Sugar thermometer Pastry cutters and shapes Cake tins, loose bottom eg fluted flan Adjustable frames and forms Oven timer Comb scrapers Drum sieve Marzipan modelling tools Sets of stainless steel bowls Scales (1 gram increments) Flour sieves Oven trays Wooden spoons and spatulas Sets of plain and fluted cutters Ladles, a variety of sizes Graters Storage containers Flour sieves Icing and cocoa powder dusters

• • • • • • • • •

Garbage bins & bags Cleaning and sanitising equipment and products Brooms and mops /buckets /brush and shovel Adequate lighting and ventilation Fire extinguishes and fire blankets White board. Adequate shelving Complete and easily assessable First Aid Kit Cling film, Aluminium foil, grease proof paper

Adequate refrigeration Freezer Commercial cake mixer eg Hobart, including attachments – dough hook, bishops hat, whisk

Piping bags and nozzles Pie weights for blind baking Spatulas, scrapers, palette knife Cake tins fixed base, shaped eg Bundt Baking paper, parchment paper Spray painting / decorating paintbrushes Cake bases stands, platforms Rolling pin Wire cooling racks Range of pastry brushes, flour brushes Silicon paper Large serrated cake knives Large metal spoons (plain and slotted) Range of sauce pans & pots for small & large production Metric calibrated measuring jugs Balloon whisks (firm and light) Plastic chopping boards Knives Metal and bamboo cake skewers Portion control scoops

THHBPT01B Prepare and Produce Pastries Pastry Sheeter

Deck oven

THHBPT02B Prepare and Produce Cakes Commercial Mixer

Equipment Guidelines

Page 20

IssueMay 2003

THHBPT03B Prepare and Produce Yeast Goods Proofer Spiral Mixer

Marble Bench

THHADPT01B Prepare Bakery Products for Patissiers Speciality bread moulds THHADPT02B Prepare and Present Gateaux, Tortes and Cakes Metal Scrapers, a range of shapes and sizes Novelty cake tins/forms eg oval, heart, square, triangle etc D shape cake log forms Marble slab/s Cake wheels Chocolate thermometer Saccharometer Fine piping tubes size 3 to “000”

Presentation equipment requirements Cake boxes various sizes Cake stands with clear cover Platters / mirrors Disposable gloves Gateaux serving tongs and trowels

Large cake rings ranging from 20 cm to 30 cm diameter Cake rings, for individual petit gateaux various shapes (metal or plastic forms) Silicon Mats Variety of decorative Combs Fine icing sugar sieves Crimpers various sizes and designs Croque em bouche mould Stencils for cigarette paste decoration techniques (matfer type)

Cake boards for individual gateaux/large gateaux Multi tier cake stands Refrigerated cake display cases or towers Doyleys, a range of shapes and sizes

THHADPT03B Present Desserts Soufflé cups Bombe moulds Omelette pans Crepe pans Blinis pans Gratin dishes Industrial strength food processor (eg robot coupe) Stencils for cigarette paste decoration techniques (matfer type) Whisks fine and heavy gauge Acetate plastic sheets Icing and cocoa powder dusters Variety of templates Plastic storage trays Strainers

Individual novelty mousse cake tins/forms, oval, heart, square, triangle etc. Plastic strip for lining tins and forms for mousse cakes and modern charlottes Storage containers Metal cake skewers, Bamboo skewers Chocolate spray gun Large and small Charlotte moulds Squeeze bottles for assorted coulis and cold sweet sauces Steamer (combi oven stand alone steamer or Chinese steamer ) Dariole moulds, various sizes Blow torch, or salamander Deep fryer and associated small equipment Fluted and plain flan rings. Tartlet moulds Silk screens (for cocoa mass screen techniques)

Presentation equipment requirements • Sweets trolley, or dessert buffet table • Dessert serving equipment, tongs, spoons, dessert trowels, scoops etc • Cake boards for individual gateaux and large gateaux • Cake stands with clear cover • Multi tier cake stands THHADPT04B Prepare and Display Petits Fours Equipment Guidelines

• • • •

Page 21

Refrigerated display cases or towers Variety of suitable dessert plates, dishes, glasses, bowls and coupes Doyleys, a range of shapes and sizes Disposable gloves for food handling

IssueMay 2003

Special petite four dipping racks Marble slab/s Dipping forks Petit four cutters Silicon Mats Fine piping tubes size 3 to “000“ Fine paint brushes size 3 to “000” Cocoa butter spray Nougat lacquer Plastic strip for lining moulds (mousse petite fours) Presentation equipment requirements Cake boards Cake stands with clear cover Multi tier cake stands Petite four paper cases Serving tongs and trowels

Metal Scrapers,a range of shapes and sizes Silk screens (for cocoa mass screen techniques) Chocolate thermometer Saccharometer Variety of decorative Combs Fine icing sugar sieves Petite fours moulds for baking. Chocolate spray gun Set of colours Stencils for cigarette paste decoration techniques (matfer type )

Platters / mirrors Presentation containers or boxes of various sizes Doyleys, a range of shapes and sizes Disposable gloves Refrigerated cake display cases or towers

THHADPT05B Prepare Model Marzipan Marzipan modelling tools Airbrush Standard recipes Hand sterilising liquid or pure alcohol Marzipan refiner, or high powered food Textured boards (mustard seed, rice, plastic) for citrus processor (robot coupe) rind effect Chocolate thermometer Novelty moulds Saccharometer Dipping forks Storage trays Marble slab/s Silicon Mats Variety of flower petal cutters Storage containers Crimpers various sizes and designs Nougat lacquer Textured rolling pins Leaf moulds Fine piping tubes size 3 to “000“ Marzipan colours Fine icing sugar sieves Chocolate spray gun kit, or brown cocoa butter aerosol Presentation equipment requirements Cake boards Cake stands with clear cover Ribbon Doyleys, a range of shapes & sizes Serving tongs

Presentation boxes of various sizes Multi tier cake stands Platters / mirrors Disposable gloves Cellophane bags

THHADPT06B Prepare Desserts to Meet Special Dietary Requirements Saccharometer

Recipes

THHADPT07B Prepare and Display Sugar Work Air conditioned room Basket weave boards (round and oval shaped) complete with metal rods Blow torch Silicon paper and mats Heat resistant plasticine Saccharometer Marble slab Hand pump (for blowing sugar) Modelling tools (eg marzipan tools) Equipment Guidelines

Airtight sugar display cases Assorted rings, moulds, metal bars and similar equipment usable for poured and moulded sugar work Cake wheels Scissors Suitable presentation bases eg mirrors, tiles, platters etc Hair drier with cold air setting or small cooling fan Disposable gloves for pulling and shaping sugar Heating lamp – red or white light

Page 22

IssueMay 2003

THHADPT08B Plan, Prepare and Display Sweet Buffet Show Pieces This unit includes sweet buffet showpieces prepared from the following mediums: 1. SUGAR 2. CHOCOLATE 3. MARZIPAN 4. PASTILLAGE Standard recipes Marzipan modelling tools Range of pastry brushes Storage trays Silicon paper and mats Fine paint brushes size 3 to “000” Nougat lacquer Aluminium rolling pin Calcium Carbonate Large strong scissors Small scissors Pure alcohol Cake boards Multi tier cake stands Platters / mirrors Cake stands with clear cover Doyleys (range of shapes and sizes) Basket weave boards (round and oval shaped) complete with metal rods) Wide variety of plastic and metal egg moulds and novelty shapes

Marble slab/s Fine icing sugar sieves Fine piping tubes size 3 to “000 “ Microwave oven Large and small Air tight Storage containers Quick lime Firm Wire and pliers Small very fine strainers Tartaric acid (stored in bottle with eye dropper lid) Spirit burners with wicks and methylated spirits Variety of leaf moulds, metal or silicon Heat resistant plasticine Silicon rubber novelty moulds and shapes Air brush Kit complete with alcohol based colours Hair drier with cold air setting, or small cooling fan Polystyrene boxes and satay sticks, or tooth picks Socles and decorative cloths, eg silk, velvet, satin Sugar colours, water based, paste colours, powdered colours or alcohol colours Perspex, plastic or glass air tight display cases, domes and containers

Additional equipment required for chocolate showpieces: Wide variety of plastic and metal egg moulds and novelty shapes Chocolate thermometer Chocolate dipping forks Nougat lacquer Plastic acetate sheets Gold leaf sheets

Chocolate spray gun Kit (with powerful compressor) Chocolate carving tools (lino carving, wood carving etc ) Pure alcohol & cotton wool for polishing moulds Fine icing sugar sieves Textured rolling pins Pasta machine (for modelling chocolate)

Additional equipment requirements for Pastillage Sweet Buffet Show pieces Textured rolling pins Course sand paper Fine sand paper Unsealed 5 ply wooden boards (for drying) Stencils A wide variety of cutters and moulds Dried starch (for drying) Scalpels or similar sharp knife Balsa or fine toothed wood saw THHSPT01B

Plan Coffee Shop Layout, Menu and Storage

Real or simulated dining room facility comprising:Tables and chairs Drink trays Cutely and crockery Dessert trolley Linen or napkins Refrigerated cake display cabinets Table decorations Cash register Table numbers Access to toilets Menu’s and menu boards Food service counter, fixed or portable Facilities, machines, & small equipment required for the production of a range of different, hot beverages, filter coffee, cappuccino, café latte, hot chocolate, tea etc General facilities for practical work White board Equipment Guidelines

Real or simulated pastry kitchen, or unit type kitchen Page 23

IssueMay 2003

Adequate shelving First Aid kit Paper hand towel or warm air hand drier Access to toilets Appropriate benches Sinks, hot and cold water Garbage bins & bags

Equipment Guidelines

sufficient in size for required number of students Access to power for electric machines Hand washing sink complete with sanitising liquid soap Cling film, aluminium foil, grease proof paper Brooms and mops/buckets/brush and shovel Adequate lighting and ventilation Fire extinguishes and fire blankets Cleaning and sanitising equipment and products

Page 24

IssueMay 2003

COMMERCIAL CATERING - Venue Requirements To deliver the following commercial catering units of competence, one must have access to a suitably operational catering kitchen with a range of small and large fixed and moveable equipment and supplies commonly found in an operational kitchen. Minimum equipment required as per THHBKA01A plus specific equipment as per recipe requirements to achieve product outcomes. THHBCAT01B

Prepare Foods According to Dietary and Cultural Needs

Bulk cookery units as utilised within the industry sector Relevant recipes

Relevant documentation or computer programs used within the industry Specific ingredients to suit dietary and/or cultural requirements

Scales with 1 gram increments THHBCAT02B

Packaged Prepared Foodstuffs

PH tester Thermometer Suitable storage shelves and areas THHBCAT03B

Various packaging material Variety of sealing and filling machines Suitable labelling procedures and equipment

Transport and Store Food in a Safe and Hygienic Manner

Relevant transport system Established documentation/records/logs THHBCAT04B

Monitoring time and temperature equipment Appropriate storage and transport facilities

Operate a Fast Food Outlet

Access to a operating fast food outlet Tools & utensils (scrapers, tongs, ladles, seasoning shakers, metal spoons, bowls) Food safety documentation

THHBCAT05B

Laser thermometer (optional) Cooking equipment (microwaves, deep fryers, hot plates, rotisseries, pans, urns, bain marie, food warmers, etc) Cash handling/storage equipment (manual or electronic cash registers, strong boxes, cash bags)

Apply Cook-Chill Production Processes

Pasteurising equipment Packaging material Suitable refrigerated storage area

Vacuum sealing equipment PH tester thermocouple chilling equipment Commercial rethermalisation equipment to assure food safety compliance (eg combi steamer) Cooking equipment, fixed and hand held to achieve product outcomes (see THHBKA and THHBCC units for requirements)

Chilling equipment (blast chiller/ice slurry tumbler to achieve compliance with food safety regulations) THHBCAT06B

Apply Catering Control Principles

Catering control documentation/ records/logs

Equipment Guidelines

Page 25

IssueMay 2003

THHBCAT07A

Apply Cook-Freeze Production Processes

Suitable refrigerated storage area Chilling equipment (blast chiller/ice slurry tumbler to achieve compliance with food safety regulations) Food production analysis THHADCAT01B

Develop Menus to Meet Special Dietary and Cultural Needs

Client / target group profile Dietary guidelines for Australians THHADCAT02

Commercial rethermalisation equipment to assure food safety compliance Microwave

Variety of menus Food analysis tables

Develop Menus to Meet Special Cultural and Dietary Needs

Relevant documents required for evaluation and recording THHADCAT03B

Select Catering Systems

Client profile System equipment information THHSCAT01B

Manage Facilities Associated with Commercial Catering Contracts

Client profile register Asset register THHSCAT02B

Suitable receiving, storage and disposal areas for all needs of facility

Plan the Catering for an Event or Function

Strategic plans for event/function organisation THHSCAT03B

Variety of menu Budget

Feedback register and other relevant documents associated with the event/function

Prepare Tenders for Catering Contracts

Sample tender documents THHSCAT04B

Design Menus to Meet Market Needs

Target market analysis Variety of working menus

Equipment Guidelines

Annual budget

Page 26

IssueMay 2003

CUSTOMER SERVICE, SALES AND MARKETING - Venue Requirements The training area should be large enough to accommodate all students and have the equipment required to be available at the venue for the delivery of these units. If the facility is not appropriate describe how training can be organised to ensure competencies are achieved. The training area should contain: Room large enough to accommodate 15-20 chairs and tables in a u shape, with a table and equipment at the open end for the trainer. Whiteboard Overhead projector Screen TV & VCR Break areas Flip chart, butchers paper, pens etc Data-show THHGCS01B

Develop and Update Local Knowledge

Internet Library THHGCS02B

Access to information on the local area Industry publications Promote Products and Services to Customers

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. THHGCS03B

Deal with Conflict Situations

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. THHGCS04B

Make Presentations

Flip charts

Presentation equipment ie data-show, overhead projector, slide projector, microphone Any equipment relevant to the presentation

Handouts Computer data projector THHGCS06B

Plan and Implement Sales Activities

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. THHGCS07B

Co-ordinate Marketing Activities

Marketing planning documents Customer database & profiles Product information THHGCS08B

Promotional material ie website, brochures, flyers Marketing performance records and reports

Establish and Conduct Business Relationships

Customer/supplier database Marketing agreements

Company/enterprise policy and procedures Sales, service and agency contract documents

THTSMA01B Co-ordinate the Production of Brochures and Marketing Materials Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. Refer to Range Statement in unit descriptor. THTSMA02B Create a Promotional Display/Stand Where this unit is assessed in conjunction with other operational / service units as recommended, the resource requirements for those units apply. Refer to Range Statement in unit descriptor for full outline of equipment.

Equipment Guidelines

Page 27

IssueMay 2003

HYGIENE, HEALTH, SAFETY AND SECURITY - Venue Requirements The training area should be large enough to accommodate all students and have the equipment required to be available at the venue for the delivery of these units. If the facility is not appropriate describe how training can be organised to ensure competencies are achieved. The training area should contain: THHGHS01B

Follow Workplace Hygiene Procedures

Cleaning and sanitising material lists Stock control procedures Risk assessment forms Cleaning schedules Temperature documentation Material safety data sheets THHGHS02B

Clean Premises and Equipment

Safety signage Scrapers Personal protective equipment Cleaning chemicals Access to areas that require cleaning THHGHS03B

Procedures for hygiene control Purchase and delivery specs, time / temp / quality Incident reporting forms Delivery documentation Relevant legislation Procedures for cleaning and sanitising manual

Mops / buckets Mesh / neoprene gloves Appropriate storage for cleaning equipment Storage areas

Provide First Aid

Emergency policy and procedures Complete First aid box

First aid facilities - room Incident report book/forms

THHGHS11A Manage Casualty in a remote and/or Isolated Area This unit aligns to the National Guidelines Standards for First Aid Unit B. Blood pressure cuff Defibrillation units Thermometers Improvised equipment Silicon paper and mats Stretchers First aid kit Thermal blankets Rubber gloves Spacer device Communication systems (mobile/satellite phone, Hf/VHF radio, flags, flares, two way radio etc THHGGA01

Communicate on the Telephone

Telephone handsets Phone message pads Live telephone lines for call transfers THHGGA02

Oxygen resuscitation/cylinders Pressure bandages Injections (diabetes) Back boards Large and small Air tight Storage containers Soft bag resuscitator Eyewash Pocket face masks Dressing Cervical collars

Switchboard Pens & paper General/industry/enterprise telephone directories

Perform Clerical Procedures

Computer Photocopier Facsimile machine Printer Scanner Equipment Guidelines

Calculator Telephone answering machine Audio - transcribing machine Documentation as appropriate to enterprise ie files, correspondence, mail, customer records, menus, itineraries, vouchers, reports, financial documents Page 28

IssueMay 2003

THHGGA03

Source and Present Information

Computer Printer Local library Publications Database THHGGA04

TV & VCR Overhead projector Industry journals Access to industry organisations

Prepare Business Documents

Computer Printer THHGGA05

Overhead projector Examples of documents Plan and Manage Meetings

Computer Printer Examples of agendas, minutes etc THHGGA06

Overhead projector Access to industry realistic meeting environment Equipment for preparation of meeting documentation

Receive and Store Stock

(Access to suitably equipped operational storage area) Computer and software Printer Nominated delivery area Designated storage areas for: dry, dairy, meat, seafood, poultry, fruit, vegetables, beverages, linen etc Enterprise documentation eg requisition form THHGGA07

Scales Copy Workplace Safety procedures Establishment records/computer files

Control and Order Stock

Stock control systems (manual / computerised) THHGGA08

Appropriate recording system Storage trays and equipment Cleaning materials & storage Trolleys

Enterprise stock control procedures and policy manuals

Plan and Establish Systems and Procedures

Access to one of the following suitably equipped operational areas: Customer service procedures Office administration systems Bar & restaurant procedures Reservation procedures Kitchen systems Housekeeping systems THHGGA09 Manage Projects Access to business operations to obtain project data THHGFA01

Process Financial Transactions

Credit card machine / processor Register/terminal Cash THHGFA02

Transaction documents ie cheques, credit card vouchers, industry vouchers, travellers cheques Transaction recording documents

Maintain Financial Records

Calculator Bookkeeping documentation (for manual system) Equipment Guidelines

Computer Typical accounts / record keeping system (manual or automated) including documentation Page 29

IssueMay 2003

THHGFA03

Audit Financial Procedures

Sets of accounts to be audited / checked Calculator THHGFA04

Typical industry system for conducting the audit process Computer

Prepare Financial Statements

Computer Calculator THHGFA05

Sample sets of accounts (manual/automated) Recording mechanisms/systems (manual/automated)

Manage Payroll Records

Current ATO documentation/forms Award documentation Pay advice slips Computer THHGCT01

Recording mechanisms/systems (manual/automated) Timesheets Calculator

Access and Retrieve Computer Data

Computer Computer software / files THHGCT02

Keyboard and mouse

Produce Documents on Computer

Computer Computer disks Word processing software THHGCT03

Keyboard and mouse Printer

Design and Develop Computer Documents, Reports and Worksheets

Computer Printer Computer disks Keyboard and mouse Word processing software - desktop publishing or spreadsheet applications THHGTR01 THHGTR02 THHGTR03 THHGTR04 THHGTR05

Coach Others in Job Skills Train Colleagues in the Workplace Prepare for Training Deliver Training Conduct Assessment

Should consider: Time Personnel Materials and equipment Finances/costs THHGTR06

Review and Promote Training

Record and retrieval computer systems Proforma for evaluation reports

THHGLE01

Location OH&S and other workplace requirements Enterprise/industry standard operating procedures

Training delivery records Indexed, annotated records of internal/external training resources

Monitor Work Operations

Staff records – time sheets etc Customer records Operational data e.g. booking records, short term planning documents, rosters THHGLE02

Implement Workplace Health, Safety and Security Procedures

Equipment Guidelines

Page 30

IssueMay 2003

OH&S documentation/records Property/equipment checklists THHGLE03

Develop and Implement Operational Plans

External data required for planning Operations logbook/reports/records THHGLE04

Relevant award or enterprise agreement Staff employment contracts

Enterprise documentation for recruitment/selection Database of employment agencies and sources Relevant legislation relating to recruitment and selection of staff

Lead and Manage People

Organisational policy and procedures Safety regulations THHGLE09 THHGLE10 THHGLE11

Awards, enterprise agreements specific to the operation Business forecasts Staffing guide

Recruit and Select Staff

Organisational policies & procedures Job descriptions Enterprise documentation for induction program THHGLE08

Legal documentation relevant to sector / enterprise

Monitor Staff Performance

Organisational policies and procedures Appraisal records Job descriptions THHGLE07

Compliance

Roster Staff

Rosters from previous periods Staff records Computer software for roster design Payroll / wages budget THHGLE06

OH&S documentation e.g. checklists, training documentation, procedures manuals

Develop and Maintain the Legal Knowledge Required for Business

Sources of legal information THHGLE05

Operational/financial documents required for planning

Establish and Maintain a Safe and Secure Workplace

OH&S recording mechanisms (manual or automated) Copies of OH&S legislation and other relevant Acts

THHGLE20

Copies of OH&S legislation

Relevant legislation

Manage Workplace Diversity Manage Workplace Relations Manage Quality Customer Service

Organisational policy and procedures Safety regulations

Equipment Guidelines

Relevant legislation Product information

Page 31

IssueMay 2003

THHGLE12

Develop and Manage Marketing Strategies

Primary/secondary market research data Current and previous marketing plans for the enterprise Current and previous financial records relating to revenues and marketing expenses THHGLE13

Manage Finances Within a Budget

Organisational policies and procedures Relevant legislation THHGLE14

Prepare and Monitor Budgets

Annual reports from previous years Relevant legislation THHGLE15

Departmental cost allocations Enterprise accounts, financial records/reports and supporting documentation

Manage Physical Assets

Legislation and safety regulations Asset management software Depreciation records THHGLE17

Organisational policies and procedures Current, previous & future financial records/projections

Manage Financial Operations

Specific project proposals Organisational policies & procedures

THHGLE16

Current, previous & future financial records/projections

Physical assets records and documentation Organisational policies and procedures Maintenance records

Manage and Purchase Stock

Documentation related to the purchasing and control of stock e.g. bin cards, yield tests, inventory reports, stocktaking records, purchase specifications / orders / requisitions, and documentation of relevant State legislation in relation to food safety plans and legislation, etc. THHGLE18

Monitor and Maintain Computer Systems

Computer hardware / software Specifications, manufacturer’s instructions and computer manuals THHGLE19

Organisational policies and procedures Computer product lists/prices

Develop and Implement a Business Plan

Current / previous business plans and relevant documentation used to support their preparation THHGLE21

Provide Mentoring Support to Business Colleagues

Organisational policies and procedures

Equipment Guidelines

Information/documentation relevant to mentoree’s areas of responsibility

Page 32

IssueMay 2003