Unit of competency Outline
Date retreived
23/07/2026 1:32 AM AWST
23/07/2026 1:32 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Interact with customers
Interact with customers
Unit of competency
National Code
SITXCCS003
SITXCCS003
State Code
AWQ72
AWQ72
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
120301 - Social And Interpersonal Skills Programmes
Original Release Date
12/07/2016
Nominal Hours
5
Description
This unit describes the performance outcomes, skills and knowledge required to deliver fundamental customer service to both internal and external customers. It requires the ability to greet and serve customers, and respond to a range of basic customer service enquiries, including routine customer problems.The unit applies to frontline service personnel who operate under close supervision and with guidance from others. They provide routine customer service and would not be expected to respond to complex customer requests or complaints.The unit applies to individuals working in a range of tourism, travel, hospitality and events contexts.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Greet and serve customers.
- 1.1.Prioritise customers ahead of other workplace duties.
- 1.2.Greet customers according to organisational customer service standards.
- 1.3.Communicate with customers in a clear and professional manner.
- 1.4.Explain and match products and services to customer needs.
2. Work with others to deliver service.
- 2.1.Identify personal limitations in serving the needs of customers and seek assistance from others where appropriate.
- 2.2.Follow directions of supervisors and managers to deliver quality service.
- 2.3.Resolve routine customer problems according to own level of responsibility and organisational policy.
- 2.4.Escalate other service issues to a higher level staff member for action in line with organisational procedures.
3. Provide feedback on customer service.
- 3.1.Report service issues and customer problems as they arise.
- 3.2.Provide customer feedback to relevant supervisors or managers.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF741 | SITXCCS202 | Interact with customers | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OEA24 | SITXCCS011 | Interact with customers | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AD862 | FBPSS00024 | Cellar Door Sales Skill Set | Skill set |
| BDO7 | FBP10117 | Certificate I in Food Processing | Qualification |
| AZU2 | SIT20216 | Certificate II in Holiday Parks and Resorts | Qualification |
| AZW1 | SIT20316 | Certificate II in Hospitality | Qualification |
| AZW7 | SIT20416 | Certificate II in Kitchen Operations | Qualification |
| AZV4 | SIT20116 | Certificate II in Tourism | Qualification |
| BHA3 | FBP20521 | Certificate II in Wine Industry Operations | Qualification |
| BEE9 | FBP20518 | Certificate II in Wine Industry Operations | Qualification |