Unit of competency Outline

Date retreived
24/07/2026 4:49 AM AWST

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Manage facilities associated with commercial catering contracts

Manage facilities associated with commercial catering contracts

Unit of competency
National Code
SITHCCC037C
State Code
WB945
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
080319 - Hospitality Management
Original Release Date
17/02/2011
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to manage commercial catering facilities. It requires the ability to manage facility maintenance, stores, client services and environmental sustainability.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Co-ordinate facility maintenance.
  • 1.1 Identify the scope of maintenance requirements according to contract or scope of operations.
  • 1.2 Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors.
  • 1.3 Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets.
  • 1.4 Comply with relevant regulatory and legislative requirements.
2 Manage catering stores and storage areas.
  • 2.1 Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements.
  • 2.2 Organise storage, stockcontrol and distribution systems for the facility according to contracted requirements, OHS and health department regulations.
  • 2.3 Maintain accurate records and reports according to enterprise policies and procedures.
3 Maintain a facilities assets register.
  • 3.1 Identify and register all assets clearly.
  • 3.2 Conduct routine audits of assets.
  • 3.3 Issue asset and inventory reports according to enterprise practices.
4 Manage client services associated with the facility.
  • 4.1 Liaise with stakeholders to determine general and specific requirements for client services.
  • 4.2 Monitor existing client services across all areas of operation to identify areas for improvement.
  • 4.3 Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations.
  • 4.4 Organise additional human, physical or financial resources according to customer requirements.
  • 4.5 Arrange for the provision of new services or facilities where required.
  • 4.6 Maintain budgetary targets in the management of client services.
  • 4.7 Review feedback on catering services and modify provision of client services accordingly.
5 Plan for and manage environmental sustainability.
  • 5.1 Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts
  • 5.2 Communicate procedures to all relevant staff members.
  • 5.3 Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts.
  • 5.4 Ensure staff save reusable by-products of food preparation for future cooking activities.
  • 5.5 Monitor staff usage of recyclable products during food preparation
  • 5.6 Manage recycling and the safe disposal of all kitchen waste and hazardous substances.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Maintenance may include:
gardening
cleaning
building repairs
laundry
plumbing and electrical
beverage dispensing equipment
food preparation equipment
safety signage.


Regulatory and legislative requirements may relate to:
food safety
beverage system safety
appropriate training of staff
environmental
local council
fire safety.


Stock control procedures may include:
stocktaking and reconciliation
stock rotation
authorising access
issuing and requisition systems
receiving controls
locks and other security systems.


Stakeholders may include:
venue owner
staff
customers.


Areas of operation to be monitored must include:
quality of service
quality of catering
adequacy of staffing levels
costs of operation
hours of operation
appropriate integration of the facility within the overall venue and associated operational issues
appropriateness of location.


Upgrades or modifications of existing services or new services may include:
additional capacity
amended or expanded menus
expansion of facility
adjusted staffing arrangements.


Environmental sustainability policy and procedures may include:
parts of the organisation and staff members to they apply, including whether it is for the whole organisation, one or multiple sites
benefits of having a policy and procedures such as a promotional benefit to existing of future clients
how the organisation will manage resources:
energy efficient operations
water efficient operations
management of other resource usage
waste management and recycling practices
minimising the use of printed materials and maximise electronic transmission of all documents to reduce waste
purchasing from suppliers with environmental credentials ("green purchasing")
compliance with international or Australian standards for environmental management systems
subscribing to and complying with industry codes of practice, standards and accreditation scheme requirements
how the organisation will comply with state, territory or local government environmental protection laws.



Reusable by-products may include:
meat and fish offcuts
bones and trimmings
fruit peelings and offcuts
vegetable peelings and offcuts
unused portions of:
fruits
vegetables
seafood, meat and poultry
flowers
garnishes
accompaniments
batter
dough
pastry
fillings
sauces and dips
eggs
coconut cream and flesh.
combined spices
pastes.


Recyclable products may include:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
fuit and vegetable matter.


Kitchen waste and hazardous substances may include:
Any used or out of date ingredient or food item such as:
cooking oils
animal fat
ghee
dairy products, including milk, yoghurt, cheeses and. soy products
dry goods, such as flours, sugars, pastas and rice
fruit and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and batters
meat, seafood and poultry
meat products such as standard cuts, sausages, hams and salami.
Any cleaning agent or chemicals.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to manage the operation of a commercial catering facility according to contractual agreements, including maintenance, storage and client service
knowledge of key factors affecting the management of commercial catering facilities
project or work activities conducted over a period of time to allow the candidate to demonstrate the implementation and monitoring aspects of the unit.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial catering outlet, including industry-current equipment.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
evaluation of projects undertaken by the candidate to establish and monitor a small-scale catering outlet (e.g. for an event)
evaluation of reports prepared by the candidate detailing processes and systems used to manage a catering facility
case studies to assess ability to establish systems for different styles of catering facilities
written or oral questions to test knowledge of advantages and limitations of facilities management systems
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITXFIN004A Manage finances within a budget
SITXFIN007A Manage physical assets
SITXINV003A Manage and purchase stock.
No information