Cook grade and two casual kitchen hands grade foh staffing

Assignment Coversheet

a. The evidence I have submitted for assessment is my own work, and
b. The evidence I have submitted for assessment has not been shared with other students, and I have taken all reasonable precautions to ensure that my work cannot be accessed by other students that may seek to submit my work as their own, and c. All of the sources of information used to prepare my work have been, or may be accurately cited, and
d. I retain a copy of all my original for my own records, or for resubmission if required by Academia Australia, and
e. I have read and understood Academia Australia’s policy regarding plagiarism, and I accept the right of Academia Australia to investigate suspected plagiarism, and to act in accordance with the policy and procedure I have read.

Student Signature: __________________________________________

SITXHRM002 Roster staff RTO No: 21595 | CRICOS Code: 02634E

Assessment Information

Where students have highlighted Language, Literacy and Numeracy issues reasonable adjustment to the assessment can be made. Should you receive a ‘Not Yet Competent’ or ‘Resubmit’ result for the assessment you will be given the opportunity to re-submit your assessment work with any
amendments requested by your trainer.

The adjustment may include actions such as:

The location of the assessment will depend upon the nature of the assessment. Direct observation of student’s skills will be assessed in the class room at Academia, the timeframes for these assessments

will be related to the scheduled times of the classes. Other assessments such as; role plays, in class activities, presentations and written tests will be conducting in the classroom. The timeframes and due dates for these assessments, as well as any reports, projects or research assignments, are

Assessment 1 – Roster and Report

The stage 5 outlines specify the week this assessment is due. The specific dates and time for assessment submission are advised on Moodle announcement for the unit.

service. The description of the function and its requirements are provided below. Use the

requirements provided in preparing your roster.

roster. You are to explain how the roster produced meets legal and award requirements and

high-quality customer service. In addition to this you must explain the importance of

The Kitchen staffing for the entire function is five which includes three full time chefs (1 Head, 1 Sous, 1 Cook Grade 2) and two casual kitchen hands Grade 1.

FOH Staffing - 2 F/T. Managers 2 F/T. F&B Supervisors, 2 F/T Grade 3 Food and Beverage Attendants All other FOH Staff are both casual grade 1 or 2 Food and Beverage Attendants
From the link provided follow the award information at - 15.1 b (ii) for Full Time Staff and for Casuals - 11.3 a. b. and 11.4)

SITXHRM002 Roster staff RTO No: 21595 | CRICOS Code: 02634E

Refer to marking criteria for assessment requirements in the next page.

SITXHRM002 Roster staff RTO No: 21595 | CRICOS Code: 02634E