Free Sample Catering Contracts by itn88725

VIEWS: 2,342 PAGES: 36

Free Sample Catering Contracts document sample

More Info
									AUSTRALIAN HOSPITALITY REVIEW PANEL (AHRP)

          EQUIPMENT GUIDELINES
             FOR THE DELIVERY
OF THE HOSPITALITY TRAINING PACKAGE (THH97)



  COMMON CORE

  HOSPITALITY CORE

  COMMERCIAL COOKERY

  FOOD & BEVERAGE

  FRONT OFFICE

  GAMING

  HOUSEKEEPING

  PATISSERIE

  COMMERCIAL CATERING

  SECURITY

  GENERAL UNITS
INTRODUCTION

The Equipment Guidelines have been developed to support the delivery of Australian Hospitality Review Panel (AHRP)
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 al low for a valid, reliable,
flexible and fair assessment.

The equipment can be accessed either within a workplace or in a simulated work environment.

The Equipment Guidelines are used during AHRP Site Inspections.



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
AHRP Equipment Guidelines are designed to provide additional support to assessment practitioners to ensure that
the environment, in which assessment is conducted, is a t ypical 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 undert ake 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.




Australian Hospitality Review Panel                      Page 2                                           Issued July 2000
- Equipment Guidelines
AHRP Equipment Guidelines

Name of Training Program:

Registered Training Organisation (RTO) Details:

                             RTO Name:

                             Contact Person:

                             Street Address:



                             Postal Address:



                             Phone:                               Fax:

                             Email:

Site Details:                Name:

                             Street Address:



                             Postal Address:



AHRP Representative Details:

                             Name                                     Company:

                             Position:                                Phone:

                             Inspection Date:                         Signature:

Please record your findings and comments in the allocated spaces. Tick the box to indicate that the
facility/equipment is appropriate to ensure competencies are achievable - for all participants. Provide comments on
teaching strategy where facility cannot accommodate all students.

General Comments




Australian Hospitality Review Panel                    Page 3                                          Issued July 2000
- Equipment Guidelines
                                               Venue Requirements

General Facilities                                                          Ratio of Students: Trainers

         Toilets                                          Student area
         Size of classrooms                               Lighting
         Ventilation                                      Sufficient desks / chairs
         Library facilities                               Layout of room
         General presentation / cleanliness


Comments




Delivery of Theory Material                   Ratio of Students: Trainers

Room large enough to accommodate chairs and tables in a U shape, with a table and equipment at the open end for
the trainer.

         Tables and Chairs                                White board
         Overhead Projector                               Screen (optional)
         TV/VCR                                           Morning /Afternoon Teas, Lunch/Dinner


Comments




Australian Hospitality Review Panel                     Page 4                                            Issued July 2000
- Equipment Guidelines
                                COMMON and HOSPITALITY CORE - Venue Requirements

THHCOR01A - Work with Colleagues and Customers
THHCOR02A - Work in a Socially Diverse Environment
THHHCO01A - Develop and Update Hospitality Industry Knowledge

         Suitable classroom environment                    Legislative requirements (disability, discrimination, EEO)
         Sources / references - see below                  Illustrate appropriate presentation/grooming
         Operating manuals - presentation/                 Suitable resources - publications, texts, videos (i.e. special
         grooming                                          needs, body language, customer service, presentation &
                                                           grooming, customer complaints)

THHCOR03A - Follow Health, Safety and Security Procedures

         Suitable classroom environment                    Suitable resources - publications, texts, videos
         Sources / references -see below                   Illustrate appropriate presentation / clothing
         Operating manuals - workplace safety              Legislative requirements - OH&S, Food Act


Examples of evidence of sources / references:
Aboriginal & Torres Strait Islander Commission                   Office of Fair Trading and Business Affairs
Equal Opportunity Commission                                     Workcover Authority
Small Business Victoria                                          Casino & Gaming Authority
Australian Tourist Commission                                    Liquor Licensing Commission
State/Territory Tourism Authority                                Superannuation Board
Bureau of Tourism Research                                       Workplace Relations
Australian Bureau of Statistics                                  Australian Taxation Office
Department of Education, Training & Youth Affairs                Appropriate union representative / agents

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




Australian Hospitality Review Panel                     Page 5                                            Issued July 2000
- Equipment Guidelines
COMMERCIAL COOKERY - Venue Requirements

THHBKA01A - 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                         Commercial oven (1 per 2 students)
         Cutting boards (colour coded)                   Sharpening Steel
         Scales                                          Assorted cooks knives
         Burners (2 per 1 student)                       Boning knives
         Bain Maries / hot box                           Utility knives
         Deep fryer                                      Bread knives
         Hot plate /grill                                Vegetable peelers
         Microwave                                       Fruit corers
         Salamander                                      Melon ballers
         Commercial Mixer                                Egg slicer
         Slicing machine                                 Wooden spoons
         Refrigeration unit with shelving                Scrapers and spatulas
         Freezer unit with shelving                      Serving spoons and ladles
         Cling film                                      Whisks (fine & course wire s/s)
         Aluminium foil                                  Food processor i.e. robo coupe & accessories
         First aid kit & manual                          Measuring spoons
         Fire blanket & extinguishers                    Pastry /rubber scraper
         Personal protective clothing                    Tongs and serving utensils
         Food Handler gloves                             Can opener
         Disinfectant                                    Painting brush
         Detergents                                      Pastry brush
         Baking trays                                    Plastic gloves
         Baking sheets                                   Assorted pots and pans
         Garbage bins and bags                           Assorted frypans (s/s, cast iron, iron)
         Tea towels                                      Assorted s/s strainers & colanders
         Double sink                                     Assorted s/s mixing bowls
         Commercial dishwasher                           Storage containers (hot & cold storage)
         Sponges, brushes, scourers                      Storage containers with airtight lids
         Separate hand basin & soap dispenser            Storage facilities
         Hand towel dispenser                            Food handlers information

Secondary Equipment:
      Sufficient ingredients for assessment              Sufficient storage space for ingredients

THHBKA02A - Present Food
Equipment as listed in THHBKA01 and:

         Appropriate crockery                            Food & beverage trays
         Buffet unit & service utensils                  Buffet display items
         Platters                                        Display boards

THHBKA03A - Receive and Store Stock
Access to suitably equipped and operational receiving and storage areas.

         Cleaning materials & separate storage           Designated storage areas (dry & dairy)
         Nominated delivery area                         Scales suitable to weigh large quantities
         Meat, seafood, poultry, fruit & veg.            Suitable storage shelves
         Temperature probe/thermometer                   Appropriate recording systems (eg colour coded food
         Storage trays & equipment                       labels)



Australian Hospitality Review Panel                    Page 6                                        Issued July 2000
- Equipment Guidelines
THHBKA04A - Clean and Maintain Premises
Equipment as listed in THHBKA01 and:

         Commercial dishwasher                             Designated storage area
         Appropriate chemicals                             Various surfaces
         Disinfectants, pesticides                         Mops, brooms and brushes
         Wet and dry vacuum                                Garbage area
         Cloths, swabs, plastic bucket                     Personal protective equipment eg gloves, goggles, and/or
         Waste sink for mops                               face masks, rubber aprons

THHBCC01A - 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
THHBKA01 and:

         Preparation area                                  1 sink per two students
         Appropriate utensils                              Appropriate crockery
         Appropriate cutlery                               Appropriate pots / pans
         Storage facilities                                Salamander (1 per 4 students)
         Deep fryer (1 per 4 students)                     Fine wire strainer (Chinois)
         Straining cloth eg cheese cloth

Equipment to achieve the following:
      Poach                                                Boil
      Stewing                                              Steam - atmospheric, pressure (optional)
      Braise                                               Microwave
      Roast                                                Grill
      Fry - deep and shallow                               Baking
      Pot roasting

THHBCC02 Prepare Appetisers and Salads

         Appropriate receptacles for presentation/display purposes

THHBCC02a Prepare Sandwiches

         Packaging materials                                Sandwich cutting templates, guides

THHBCC03 Prepare Stocks and Sauces

         Stock pots

THHBCC03a Prepare Soups

         Mouli / food processor / robot

THHBCC04 Prepare Vegetables, Eggs and Farinaceous Dishes

         Steaming baskets                                   Mechanical cutting machines
         Omelette pans

THHBCC05 Prepare and Cook Poultry and Game

         Trussing string and tools (inc. trussing           Boning and carving knives
         and larding needles)



Australian Hospitality Review Panel                     Page 7                                         Issued July 2000
- Equipment Guidelines
THHBCC06 Prepare and Cook Seafood

         Fish poacher                                Boning and filleting knives
         Fish scaler                                 Pair of pliers or tweezers
         Fish identifier chart                       Cooking method chart

THHBCC07 Identify and Prepare Meat

         Boning and filleting knives                 Mesh gloves
         Meat mallet or hammer                       Meat chart

THHBCC08 Prepare Hot and Cold Sweets

         Ice cream making machinery                  Templates, portion control markers, scoops, etc
         Moulds, darioles, ramekins, etc

THHBCC09 Prepare Pastry, Cakes and Yeast Goods

         Templates and cutting guides                Dough mixers, pastry brake, rollers
         Cake tins, moulds, forms                    Piping bags, nozzles and decorating accessories
         Prooving cabinet (or similar)

THHBCC10 Plan and Prepare Food for Buffets

         Records / planning documentation            Decoration items – food and/or non food
         Suitable display crockery for buffets       Buffet service equipment eg chaffing dishes, Bain Marie


THHBCC11 Implement Food Safety Procedures

         Safety Procedures in the establishment      Relevant documentation or records to effectively implement
                                                     Food Safety Procedures

THHBCC12 Prepare Diet Based and Preserved Foods

         Drying racks                                Access to training aids eg videos

THHBCC13 Plan and Control Menu Based Catering

         Calculator                                  Catering control systems (manual or computerised)
         Production planning sheets                  Sales analysis forms
         Daily kitchen reports                       Wastage sheets

THHBCC14 Organize Bulk Cooking Operations

         Bulk cooking systems equipment

THHBCC15 Organize Food Service Operations

         Calculator                                  Job checklist
         Access to an operational kitchen

THHADCC01 Prepare Pates and Terrines

         Moulds and forms                            Commercial – high speed food processor
         Access to crushed ice                       Cooking thermometer


Australian Hospitality Review Panel               Page 8                                         Issued July 2000
- Equipment Guidelines
THHADCC02 Plan, Prepare and Display a Buffet

         Suitable display crockery for buffets              Buffet service equipment eg chaffing dishes, Bain Marie

THHADCC04 Prepare Portion Controlled Meat Cuts
     Knives                                                 Vacuum machine
     Meat mallet or hammer                                  Scales (1 gram denomination)
     Packaging material

THHADCC05 Handle and Serve Cheese

         Knives and slicing equipment                       Trolley or board for presentation where required
         Protective packaging & equipment

THHADCC06 Prepare Chocolate

         Couverture                                         Chocolate moulds
         Pure alcohol                                       Sponges, scourers, brushes, specialty scrapers
         Marble slab                                        Suitable dry storage facilities
         Warming area (double bain marie)

THHADSF 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.

THHADSC 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.

THHS2CC1 Monitor Catering Revenue and Costs

         Budgets                                            Purchasing system (manual or computerised)
         Operational income statements                      Food control and production schedules
         Financial records                                  Computer with appropriate software, if appropriate
         Labour costs

THHS2CC2 Establish and Maintain Quality Control

         Observation sheets                                 Documentation of enterprise procedures for quality control
         Tasting record forms

THHS2CC3 Develop a Food Safety Plan

         Access to enterprise menus & recipes               Reference material to establish relevant standards
         Food Safe                                          Thermo probes, thermometers
         Disinfectant equipment – swabs etc                 Enterprise standard operating procedures (pest control,
                                                            cleaning/sanitation programs, equipment maintenance)




Australian Hospitality Review Panel                     Page 9                                           Issued July 2000
- Equipment Guidelines
                                      BASIC FOOD & BEVERAGE - Venue Requirements

THHBFB01aA - Clean and Tidy Bar Areas and/or
THHBFB01A - Operate a Bar
Equipment required to be available at the venue for the delivery of this competency:

Glassware:
      Wine - Red                                            Beer glasses (variety)
      Wine - White                                          Water glasses
      Wine - Champagne Flute                                Liqueur Coffee Glasses
      Port / Sherry                                         Hiball
      Brandy Balloon                                        Old Fashioned
      Liqueur                                               Cocktail (3 types)

Additional Equipment:
        Post mix system or bottled mixes                    Cutting Board to HACCAP specifications
        Beer reticulation system                            Small Knives
        Ice machine                                         Service Trays & Liners
        Range of Liqueurs                                   Ice Bucket & ice
        Range of Bottled & Canned Beers                     Tongs
        Variety of Juices                                   Glass Washer
        Cocktail shaker (Boston, American)                  Garnish Containers
        Blenders                                            Straws, swizzle sticks, coasters - HACCP specific
        Hawthorn strainer                                   Wine lists
        Order pads / dockets                                Mixing Glass
        Cashiering facilities, cash register,               Variety of Pourers (Speed, Optic, Inverted Optic, Nip
        manual & electric                                   Measures)
        Full Range of basic spirits e.g. rum, gin,          Coffee & Tea Making Facilities - cappuccino machine,
        brandy, scotch, vodka                               cups, saucers, sugar bowls, milk jugs, etc
        Credit card facilities/ EFTPOS                      Cleaning equipment - wet & dry cloths, disinfectants,
                                                            mops, bucket, etc.

THHBFB02/3aA - Provide a Link Between Kitchen and Service Areas and/or
THHBFB02/3A - 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)                          2 Sideboards (or tables substitute)
       15 Chairs (minimum)

Minor Equipment - Essential
       Tablecloths                                          Menus / wine list
       Selected linen / serviettes                          Docket books
       Cruets                                               Reservations book
       Ashtrays                                             “Reserved” signs
       Table no’s

Cutlery                                                        Crockery
       Main knives                                          Side plates
       Main forks                                           Main
       Entree knives                                        Fish
       Entree forks                                         Entrée
       Dessert spoons                                       Soup bowls
       Soup spoons                                          Dessert bowls
       Side knives                                          Coupes
       Teaspoons                                            Milk jugs
       Saucers                                              Sugar bowls
Australian Hospitality Review Panel                     Page 10                                        Issued July 2000
- Equipment Guidelines
      Coffee / tea cups
Glassware - standard sample of varieties
      Wine - red                                            Wine - sparkling wine
      Wine - white

Equipment – Optional
      Escargot tongs                                        Nut crackers
      Lobster picks                                         Vases, candles
      Fish knives                                           Fish forks

Other equipment and items:
       Butter dishes and curler                              Pepper mills - optional
       Coffee pots                                           Milk and sugar containers
       Water jugs                                            Tea pots
       Bread baskets/plates                                  Water glasses
       Cleaning equipment                                    Waiters station
       Toasters                                              Guest accounts
       Credit card facilities / EFTPOS                       Various legal tender types (cash, vouchers, cheques)

For beverage service, facilities should include:
       Beer taps                                             Beer reticulation system - for observation
       1 post mix system                                     1 glass washer
       Ice making facilities                                 1 refrigeration unit
       Wine spirit cellar / storage                          Small cocktail making equipment
       Drink trays for table service                         Spirit dispensing system
       Bar with washable work benches with                   Refrigeration - 1 display including short term wine storage
       sink, hot/cold water

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

THHBFB04A - Provide Table Service of Alcoholic Be verages
Equipment required to be available at the venue for the delivery of this competency:

         Ice buckets or alternative                          Waiters friend
         Wine stands or alternative                          Wine list
         Waiters cloths or alternative                       Appropriate wines
         Wine glasses – red                                  Tables (4)
         Wine glasses – white                                Chairs (8)
         Wine glasses - champagne

THHBFB05A - 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                                           2 Complete beer lines (from head lead up)
         Manifolds                                           Cool Room
         Transfer leads                                      Bar area (not in use) to show cleaning procedure
         Gas Gauges                                          Cleaning equipment
         Post-mix system                                     Packaged and paper products
         Requisition forms                                   Safety goggles
         Cleaning procedure + 50 litre keg and               Liquor Storage Area (sufficient working area to show how
         cleaning solution (Pre.Bractor)                     to dismantle keg extractors)
         Appropriate stock
Australian Hospitality Review Panel                     Page 11                                          Issued July 2000
- Equipment Guidelines
Australian Hospitality Review Panel   Page 12   Issued July 2000
- Equipment Guidelines
THHBFB06 Complete Retail Liquor Sales

         Liquor products                                    Retail display area
         Point of sale equipment                            Wrapping materials

THHBFB07 Provide Silver Service

         Silver service dishes                              Servers
         Warming trays                                      Cloths

THHBFB08 Provide Room Service

         Trolleys and trays                                 Crockery
         Cutlery                                            Glassware
         Order books/documentation                          Computer software (optional)

THHBFB09 Provide Responsible Service of Alcohol
Appropriate face-to-face training room

THHBFB10 Prepare and Serve Non Alcoholic Beverages

         Tea & coffee making equipment                      Cold drink equipment eg juicers, blenders
         Hot & cold drink crockery/glassware                Drink garnishes/garnishes

THHBFB11 Develop and Update Food and Beverage Knowledge

         Industry journals                                  Internet
         Library

THHADFB01 Provide Specialist Advice on Food
Where this unit is assessed in conjunction with operational/service units the resource requirements for those units
apply.

THHADFB02 Provide Specialist Wine Service

         Variety of wines                                   Wine menus
         Wine books                                         Internet (optional)

THHADFB03 Prepare and Serve Cocktails

         Shaker / blender                                   Stirrers / swizzles
         Typical cocktail ingredients                       Typical cocktail glassware
         Strainers                                          Garnishes
         Ice / ice scoop

THHADFB6/9/10                Provide Gueridon Service

         Trolley                                            Burner / lighter / fuel
         Linen                                              Food & beverage items for preparation & cooking
         Cooking & serving utensils

THHADFB07 Provide Silver Service

         Tables                                             Crockery
         Cutlery                                            Glassware
         Silver service equipment                           Food & beverage items for silver service


Australian Hospitality Review Panel                     Page 13                                          Issued July 2000
- Equipment Guidelines
                                          FRONT OFFICE - Venue Requirements

THHBFO01A - 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                                   Safety deposit facilities
         Appropriate filing systems                         Appropriate reports
         Reservation forms                                  Facsimile machine
         Office equipment                                   Guest accounts
         Front Office/Reservation                           Travellers cheques
         Computer system                                    Credit card facilities
         Tariff sheets/brochures

THHBFO02/3A - Provide Accommodation Reception Services

         Equipment listed in BFO 1 and:                     Message taking facilities
         Room status records                                Room cards and lists
         Guest arrival / departure lists                    Registration forms
         Account payment facilities

THHBFO04A - Maintain Financial Records

         Fully equipped theory room                         Personal computer for each participant
         Appropriate software                               Supply of double entry & ledger/journal entry paper
         Printer                                            Summary / balance sheets
         Guest ledgers

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                                     Credit card facilities
         Office equipment                                   Guest accounts
         Travellers cheques                                 Exchange rates
         Charge back vouchers                               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                                          Franking
         Photocopying                                       Word processor, computer
         Assorted mail                                      Filing systems
         Printer                                            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                                 Recording calls
         Using paging system                                Message facilities
         Guest phone charges facilities                     Switchboard operation inc. connecting internal/external
         Wake-up call facilities                            lines




Australian Hospitality Review Panel                    Page 14                                          Issued July 2000
- Equipment Guidelines
THHBFO10 - 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                                   Baggage tags
         Desk diary                                         Paging system
         Guest arrival/departure reports                    Log of movements
         Luggage room log                                   Car parking procedure
         Equipment on loan log

THHBFO08 Conduct Night Audit

         Appropriate Filing System                          Office Equipment
         Appropriate Reports                                Sets of accounts to be audited

THHBFO09 Provide Club Reception Services

         Brochures/information pack                         Membership application forms
         Membership database/records                        Club membership cards/applications
         Honorary membership cards                          Member register
         Club reception areas




Australian Hospitality Review Panel                    Page 15                                          Issued July 2000
- Equipment Guidelines
                                          BASIC GAMING - Venue Requirements

THHBG01A - Operate a Gaming Location

Opening time for club premises

Makes of machine available on the premises:

                      Make                           Video                            Touch Screen
Aristocrat

IGT

Olympic

Vidco

The following machine types are also required:
         Multiliner                                          Multiplier
         Tokenisator                                         Note acceptor

Additional equipment required:
        Coin dispenser                                       Promotional material/equipment eg spinning wheel,
                                                             talkers on side of machines

THHBG02        Operate a TAB Outlet

         TAB Stationary (betting slips)                      Cleaning materials
         Replacement parts                                   Austext / teletext facilities and TV monitors
         Ticket bins                                         Form guides

THHBG03        Conduct a Keno Game

         Ticket paper rolls                                  On-line Keno terminal and display medium
         Keno betting stationary

THHADG01 Analyse and Report on Gaming Machine Data

         A data retrieval system(s)                          State/Territory legislative requirements
         Calculator                                          Gaming machine reporting software

THHADG03 Provide Responsible Gaming Services

         State legislation




Australian Hospitality Review Panel                    Page 16                                               Issued July 2000
- Equipment Guidelines
                                      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                     Telephone
       Dressing tables                                       Wall mirrors
       Bed linen                                             Tea and coffee making facilities
       Stocked bar fridge                                    TV receiver and VCR
       Table lamps

Bathroom:
       Toilet                                                Shower or bath/shower
       Hand wash basin                                       Wall mirror
       Linen

Equipment:
      Room service trolley                                 Vacuum cleaner
      Hand equipment                                       Cleaning materials and polishes
      Promotional/guest material (letterhead, envelopes, brochures)

THHBH01A - Provide Housekeeping Services to Guests

         Television                                          Refrigerator
         Radio                                               Iron and ironing board
         Beverage making facilities                          Air conditioner (optional)
         Hairdryer                                           Ceiling fan
         Lamps - light fittings                              Vanity unit
         Mini bar                                            Bath/shower/spa
         Fire Extinguishers

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

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 hazard charts/material safety data sheets
      Chemical dispenser                                     Access to areas that require cleaning
      Sluice Sink                                            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


Australian Hospitality Review Panel                     Page 17                                           Issued July 2000
- Equipment Guidelines
Cleaning Equipment and Chemicals:
       Toilet brushes                                       Range of mopping buckets
       Range of sweeping brooms                             Scissor mops
       Dustpan and brush                                    Wet floor signs / cleaning in progress signs
       Lobby pan / brush                                    Window squeegee / extension poles
       Rags                                                 Hand soap
       Feather dusters                                      Toilet rolls
       Floor pads                                           Tissues
       Abrasive pads                                        Range of cleaning chemicals inc. alkalis, acids, neutrals
       Rubber gloves                                        Solvents (optional)
       Syringe bin and tongs                                Access to sanitary disposal systems

THHBH03/4A - Prepare Rooms for Guests

Access to various types of guest bedrooms eg:
      Twin bedded                                           Double bedded
      King-size                                             Queen-size
      Suite                                                 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
      Luggage racks                                           Mini bar List
      Directory of services                                   Compendium cover
      Room service menus                                      Waste paper bin
      Television guide                                        Curtains
      In-house movie guide                                    Television
      Note pads                                               Radio
      Pens                                                    Beverage making facilities
      Lamps and light fittings                                Dusters
      Mini bar                                                Glass cleaner/telephone sanitiser
      Iron and ironing board (optional)                       Air/carpet deodorisers
      Door signage                                            Furniture Polish
      Air Conditioner (optional)                              Garbage Bags
      Ceiling Fan (optional)                                  Door Stoppers
      Long handled duster                                     Fire extinguisher - red
      Cups                                                    Fire extinguishers - beige
      Saucers                                                 Fire extinguishers - blue
      Teaspoons                                               Fire extinguishers - red with white band
      Tea/coffee/hot chocolate                                Fire extinguishers - red with black band
      Sugar                                                   Fire extinguishers - yellow (optional)
      Milk                                                    Coat Hangers
      Glasses                                                 Furniture dusting cloth
      Bottle opener (optional)                                Tea towel
      Electric blanket (optional)                             Biscuits (optional)

Australian Hospitality Review Panel                    Page 18                                            Issued July 2000
- Equipment Guidelines
         Key                                         Cleaning equipment
         Appropriate chemicals                       Telephone
         Cots, roll-away bed                         Service trolley
         Solvent cleaner                             Mirrors & glassware
         Dry cloths                                  Shower cap
         Synthetic detergent                         Toothbrush (optional)
         Lint-free cloth                             Toothpaste (optional)
         Cream cleanser                              Tissues
         Sanitiser                                   Toilet rolls
         Toilet brush                                Sanitary bags
         Toilet cleaning cloth                       Rubbish bin
         Acid cleaner                                Rubbish bin Liner
         Bucket                                      Razor (optional)
         Mop                                         After shave (optional)
         Floor rag                                   Shaving cream (optional)
         Bath mats                                   Bath salts (optional)
         Hand towels                                 Toilet
         Face washers                                Shower/spa/bath
         Bath sheets (optional)                      Vanity unit and basin
         Bath robes (optional)                       Vacuums x 6
         Soap                                        Multi surface cleaner
         Hand/body lotion (optional)                 Garbage Bags
         Shampoo/conditioner (optional)              Protective Gloves
         Pest control systems                        Replacing & reporting damages reports

THHBH05        Launder Linen and Guest Clothes

         Washer                                      Sorting blankets
         Dryers                                      Shelves
         Irons                                       Steam presses
         Coat hangers                                Polytube bags
         Shirt cards                                 Polymarker

THHBH06        Provide Valet Service

         Shoe cleaning equipment                     Coat hangers
         Clothes                                     Clothes crushes




Australian Hospitality Review Panel              Page 19                                     Issued July 2000
- Equipment Guidelines
                                       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                    Garbage bins & bags
   kitchen sufficient in size for the required number                Cleaning and sanitising equipment and products
   of students                                                       Brooms and mops /buckets /brush and shovel
  Access to power for electric machines                             Adequate lighting and ventilation
  Hand washing sink complete with sanitising liquid                 Fire extinguishes and fire blankets
   soap                                                              White board.
  Paper hand towel or warm air hand drier                           Adequate shelving
  Access to toilets                                                 Complete and easily assessable First Aid Kit
  Appropriate benches                                               Cling film, Aluminium foil, grease proof paper
  Sinks with hot and cold water

Fixed equipment must include:
       Deck or convection oven                              Adequate refrigeration
       Gas or electric stove tops                           Freezer
       Pastry / dough break                                 Commercial cake mixer eg Hobart, including attachments
                                                            – dough hook, bishops hat, whisk

Hand held equipment must include:
      Forms, moulds                                         Piping bags and nozzles
      Sugar thermometer                                     Pie weights for blind baking
      Pastry cutters and shapes                             Spatulas, scrapers, palette knife
      Cake tins, loose bottom eg fluted flan                Cake tins fixed base, shaped eg Bundt
      Adjustable frames and forms                           Baking paper, parchment paper
      Oven timer                                            Spray painting / decorating paintbrushes
      Comb scrapers                                         Cake bases stands, platforms
      Drum sieve                                            Rolling pin
      Marzipan modelling tools                              Wire cooling racks
      Sets of stainless steel bowls                         Range of pastry brushes, flour brushes
      Scales (1 gram increments)                            Silicon paper
      Flour sieves                                          Large serrated cake knives
      Oven trays                                            Large metal spoons (plain and slotted)
      Wooden spoons and spatulas                            Range of sauce pans & pots for small & large production
      Sets of plain and fluted cutters                      Metric calibrated measuring jugs
      Ladles, a variety of sizes                            Balloon whisks (firm and light)
      Graters                                               Plastic chopping boards
      Storage containers                                    Knives
      Flour sieves                                          Metal and bamboo cake skewers
      Icing and cocoa powder dusters                        Portion control scoops

THHBPT01 Prepare and Produce Pastries

         Pastry Sheeter                                     Deck oven

THHBPT02 Prepare and Produce Cakes

         Mixer




Australian Hospitality Review Panel                     Page 20                                         Issued July 2000
- Equipment Guidelines
THHBPT03 Prepare and Produce Yeast Goods

         Proofer                                       Marble Bench
         Spiral Mixer

THHADPT01 Prepare Bakery Products for Patisseries

         Speciality bread moulds

THHADPT02 Prepare and Present Gateaux, Tortes and Cakes

         Metal Scrapers, a range of shapes and         Large cake rings ranging from 20 cm to 30 cm diameter
         sizes
         Novelty cake tins/forms eg oval, heart,       Cake rings, for individual petit gateaux various shapes
         square, triangle etc                          (metal or plastic forms)
         D shape cake log forms                        Silicon Mats
         Marble slab/s                                 Variety of decorative Combs
         Cake wheels                                   Fine icing sugar sieves
         Chocolate thermometer                         Crimpers various sizes and designs
         Saccharometer                                 Croque em bouche mould
         Fine piping tubes size 3 to “000”             Stencils for cigarette paste decoration techniques (matfer
                                                       type)

Presentation equipment requirements
      Cake boxes various sizes                         Cake boards for individual gateaux/large gateaux
      Cake stands with clear cover                     Multi tier cake stands
      Platters / mirrors                               Refrigerated cake display cases or towers
      Disposable gloves                                Doyleys, a range of shapes and sizes
      Gateaux serving tongs and trowels

THHADPT03 Present Desserts

         Soufflé cups                                  Individual novelty mousse cake tins/forms, oval, heart,
                                                       square, triangle etc.
         Bombe moulds                                  Plastic strip for lining tins and forms for mousse cakes
                                                       and modern charlottes
         Omelette pans                                 Storage containers
         Crepe pans                                    Metal cake skewers, Bamboo skewers
         Blinis pans                                   Chocolate spray gun
         Gratin dishes                                 Large and small Charlotte moulds
         Industrial strength food processor (eg        Squeeze bottles for assorted coulis and cold sweet
         robot coupe)                                  sauces
         Stencils for cigarette paste decoration       Steamer (combi oven stand alone steamer or Chinese
         techniques (matfer type)                      steamer )
         Whisks fine and heavy gauge                   Dariole moulds, various sizes
         Acetate plastic sheets                        Blow torch, or salamander
         Icing and cocoa powder dusters                Deep fryer and associated small equipment
         Variety of templates                          Fluted and plain flan rings.
         Plastic storage trays                         Tartlet moulds
         Strainers                                     Silk screens (for cocoa mass screen techniques)

Presentation equipment requirements
  Sweets trolley, or dessert buffet table                      Cake stands with clear cover
  Dessert serving equipment, tongs, spoons,                    Multi tier cake stands
    dessert trowels, scoops etc                                 Refrigerated display cases or towers
  Cake boards for individual gateaux and large                 Variety of suitable dessert plates, dishes,
    gateaux                                                      glasses, bowls and coupes
Australian Hospitality Review Panel                Page 21                                            Issued July 2000
- Equipment Guidelines
  Doyleys, a range of shapes and sizes                              Disposable gloves for food handling
THHADPT04 Prepare and Display Petits Fours

         Special petite four dipping racks                   Metal Scrapers,a range of shapes and sizes
         Marble slab/s                                       Silk screens (for cocoa mass screen techniques)
         Dipping forks                                       Chocolate thermometer
         Petit four cutters                                  Saccharometer
         Silicon Mats                                        Variety of decorative Combs
         Fine piping tubes size 3 to “000“                   Fine icing sugar sieves
         Fine paint brushes size 3 to “000”                  Petite fours moulds for baking.
         Cocoa butter spray                                  Chocolate spray gun
         Nougat lacquer                                      Set of colours
         Plastic strip for lining moulds (mousse             Stencils for cigarette paste decoration techniques (matfer
         petite fours)                                       type )

Presentation equipment requirements
      Cake boards                                            Platters / mirrors
      Cake stands with clear cover                           Presentation containers or boxes of various sizes
      Multi tier cake stands                                 Doyleys, a range of shapes and sizes
      Petite four paper cases                                Disposable gloves
      Serving tongs and trowels                              Refrigerated cake display cases or towers

THHADPT05 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                                            Presentation boxes of various sizes
      Cake stands with clear cover                           Multi tier cake stands
      Ribbon                                                 Platters / mirrors
      Doyleys, a range of shapes & sizes                     Disposable gloves
      Serving tongs                                          Cellophane bags

THHADPT06 Prepare Desserts to Meet Special Dietary Requirements

         Saccharometer                                       Recipes

THHADPT07 Prepare and Display Sugar Work

         Air conditioned room                                Airtight sugar display cases
         Basket weave boards (round and oval                 Assorted rings, moulds, metal bars and similar equipment
         shaped) complete with metal rods                    usable for poured and moulded sugar work
         Blow torch                                          Cake wheels
         Silicon paper and mats                              Scissors
         Heat resistant plasticine                           Suitable presentation bases eg mirrors, tiles, platters etc
Australian Hospitality Review Panel                     Page 22                                             Issued July 2000
- Equipment Guidelines
         Saccharometer                             Hair drier with cold air setting or small cooling fan
         Marble slab                               Disposable gloves for pulling and shaping sugar
         Hand pump (for blowing sugar)             Heating lamp – red or white light
         Modelling tools (eg marzipan tools)




Australian Hospitality Review Panel            Page 23                                            Issued July 2000
- Equipment Guidelines
THHADPT08 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                                     Marble slab/s
         Marzipan modelling tools                             Fine icing sugar sieves
         Range of pastry brushes                              Fine piping tubes size 3 to “000 “
         Storage trays                                        Microwave oven
         Silicon paper and mats                               Large and small Air tight Storage containers
         Fine paint brushes size 3 to “000”                   Quick lime
         Nougat lacquer                                       Firm Wire and pliers
         Aluminium rolling pin                                Small very fine strainers
         Calcium Carbonate                                    Tartaric acid (stored in bottle with eye dropper lid)
         Large strong scissors                                Spirit burners with wicks and methylated spirits
         Small scissors                                       Variety of leaf moulds, metal or silicon
         Pure alcohol                                         Heat resistant plasticine
         Cake boards                                          Silicon rubber novelty moulds and shapes
         Multi tier cake stands                               Air brush Kit complete with alcohol based colours
         Platters / mirrors                                   Hair drier with cold air setting, or small cooling fan
         Cake stands with clear cover                         Polystyrene boxes and satay sticks, or tooth picks
         Doyleys (range of shapes and sizes)                  Socles and decorative cloths, eg silk, velvet, satin
         Basket weave boards (round and oval                  Sugar colours, water based, paste colours, powdered
         shaped) complete with metal rods)                    colours or alcohol colours
         Wide variety of plastic and metal egg                Perspex, plastic or glass air tight display cases, domes
         moulds and novelty shapes                            and containers

Additional equipment required for chocolate showpieces:
        Wide variety of plastic and metal egg                 Chocolate spray gun Kit (with powerful compressor)
        moulds and novelty shapes
        Chocolate thermometer                                 Chocolate carving tools (lino carving, wood carving etc )
        Chocolate dipping forks                               Pure alcohol & cotton wool for polishing moulds
        Nougat lacquer                                        Fine icing sugar sieves
        Plastic acetate sheets                                Textured rolling pins
        Gold leaf sheets                                      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

THHSPT01           Plan and Operate Coffee Shops

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

Australian Hospitality Review Panel                      Page 24                                            Issued July 2000
- Equipment Guidelines
General facilities for practical work
      White board                                      Real or simulated pastry kitchen, or unit type kitchen
                                                       sufficient in size for required number of students
         Adequate shelving                             Access to power for electric machines
         First Aid kit                                 Hand washing sink complete with sanitising liquid soap
         Paper hand towel or warm air hand drier       Cling film, aluminium foil, grease proof paper
         Access to toilets                             Brooms and mops/buckets/brush and shovel
         Appropriate benches                           Adequate lighting and ventilation
         Sinks, hot and cold water                     Fire extinguishes and fire blankets
         Garbage bins & bags                           Cleaning and sanitising equipment and products




Australian Hospitality Review Panel                Page 25                                       Issued July 2000
- Equipment Guidelines
                                      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.

THHBCAT01                Prepare Foods According to Specific Dietary and Cultural Needs

         Bulk cookery units as utilised within the           Relevant documentation or computer programs used
         industry sector                                     within the industry
         Relevant recipes                                    Specific ingredients to suit dietary and/or cultural
                                                             requirements
         Scales with 1 gram increments

THHBCAT02                Packaged Prepared Foodstuffs

         PH tester                                           Various packaging material
         Thermometer                                         Variety of sealing and filling machines
         Suitable storage shelves and areas                  Suitable labelling procedures and equipment

THHBCAT03                Transport and Store Food in a Safe and Hygienic Manner

         Relevant transport system                           Monitoring time and temperature equipment
         Established documentation/records/logs              Appropriate storage and transport facilities

THHBCAT04                Operate a Fast Food Outlet

         Access to a operating fast food outlet              Laser thermometer (optional)
         Tools & utensils (scrapers, tongs, ladles,          Cooking equipment (microwaves, deep fryers, hot plates,
         seasoning shakers, metal spoons, bowls)             rotisseries, pans, urns, bain marie, food warmers, etc)
         Food safety documentation                           Cash handling/storage equipment (manual or electronic
                                                             cash registers, strong boxes, cash bags)

THHBCAT05                Apply Cook-Chill Production Processes

         Pasteurising equipment                              Vacuum sealing equipment
         Packaging material                                  PH tester thermocouple chilling equipment
         Suitable refrigerated storage area                  Commercial rethermalisation equipment to assure food
                                                             safety compliance (eg combi steamer)
         Chilling equipment (blast chiller/ice slurry        Cooking equipment, fixed and hand held to achieve
         tumbler to achieve compliance with food             product outcomes (see THHBKA and THHBCC units for
         safety regulations)                                 requirements)

THHBCAT06                Apply Catering Control Principles

         Catering control documentation/ records/logs

THHADCAT01               Prepare Daily Meal Plans to Promote Good Health

         Client / target group profile                       Variety of menus
         Dietary guidelines for Australians                  Food analysis tables

THHADCAT02               Develop Menus to Meet Special Cultural and Dietary Needs

         Relevant documents required for evaluation and recording
Australian Hospitality Review Panel                     Page 26                                             Issued July 2000
- Equipment Guidelines
THHADCAT03               Select Catering Systems

         Client profile                                    Variety of menu
         System equipment information                      Budget

THHSCAT01                Manage Facilities Associated with Commercial Catering Contracts

         Client profile register                           Suitable receiving, storage and disposal areas for all
         Asset register                                    needs of facility

THHSCAT02                Plan The Total Concept for a Major Event or Function

         Strategic plans for function organisation         Feedback register and other relevant documents
                                                           associated with the event/function

THHSCAT03                Prepare Tenders for Catering Contracts

         Sample tender documents

THHSCAT04                Design Menus to Meet Market Needs

         Target market analysis                            Annual budget
         Variety of working menus

THHSCAT05                Select Cook-Chill Production Systems

         Food production analysis




Australian Hospitality Review Panel                    Page 27                                          Issued July 2000
- Equipment Guidelines
                                        SECURITY - Venue Requirements

THHBTHS01        Maintain the Security of Premises and Property
Access to an operational property set up with equipment commonly found in security operations. Facilities will
include:

         Doors                                             Fire & emergency doors
         Gates                                             Windows
         Shutters                                          Skylights
         Cellar Grills                                     Hatches
         Roof                                              Perimeter barriers
         Drains                                            Lifts

Security equipment:
        Locks                                              Bolts
        Door and window fastenings                         Lighting
        Security cabinets                                  Safes
        Desks                                              Beams
        Trip wires                                         Computers
        Screens                                            Electronic equipment

Security systems:
        Intruder alarms                                 Telephone system - mobile or public
        CCTV’s                                          Fire alarms
        Screening equipment                             Security video recorders
        Smoke detectors                                 Radio system – portable or car mounted
        Sprinkler systems                               Computerised or manual energy management program
        Computerised or manual building management program

Logs:
         Fire/intruder alarm logs                          CCTV logs
         Computer/manual for energy                        Management
         Lift alarm logs                                   Incident log book

Hotel security alarm calls:
        Fire alarms                                        Isolation to band smoke machines
        Pyrotechnic displays

THHBTHS02            Determine & Use Reasonable Security Forces to Control Access to and Exit From Premises

         Entry permits                                     Membership cards
         Visitor passes                                    Baggage/persons property
         Dress code notices                                Security turnstiles
         Airlock systems                                   Traffic barriers
         Remotely operated doors                           Keypads and card entry systems
         Computerised entry systems                        Key control systems
         Log book




Australian Hospitality Review Panel                    Page 28                                         Issued July 2000
- Equipment Guidelines
THHBTHS03            Maintain Safety of Premises and Personnel

         Fire and/or safety alarm procedures             Samples of emergency and evacuation procedures
         Samples/pictures of hazards                     Bomb threat evacuation procedures
         Fire fighting equipment                         Movement of persons plans and procedures
         Log books                                       Incident report forms
         Major incident planning procedures              Liquor legislation
         Communications equipment (portable/             Computerised systems - alarm systems, fire, mechanical
         mounted 2-way radio, mobile phones, fax,        services, lifts, emergency, energy management program
         pagers

THHBTHS04            Manage Intoxicated Persons

         Relevant Federal, State liquor laws             Relevant State driving laws

THHBTHS05            Operate Basic Security Equipment

         Communications equipment - portable             Computerised systems - alarm systems, fire, mechanical
         and mounted 2-way radio, mobile phones,         services, lifts, emergency, energy management program
         fax, pagers

THHBTHS06            Apprehend Offenders

         Relevant Federal, State laws                    Monitoring equipment - visual, cameras, electronic

THHBTHS07            Screen Baggage and People to Minimise Security Risk

         Screening equipment - hand held, walk           Samples of prohibited and / or hazardous items
         through, conveyer type, dogs

THHBTHS08            Escort and Carry Valuables

         Transport vehicles                              Receptacles
         Firearms and equipment

THHBTHS09            Control Crowds

         Sample of crowd exit procedures                 Plans of site / venue layouts
         Relevant Federal and State laws                 Distress alarm
         Access to a variety of venues - outdoor,        Communication equipment - 2-way radio, telephone,
         indoor, private, public, sporting               mobile telephone, megaphone, hand signals, PA system

THHBTHS10            Employ Batons and Handcuffs

         Batons                                          Handcuffs
         Federal and State legislation                   Federal and State police guidelines

THHBTHS11            Interpret Information from Advanced Security Equipment

         Incident reports - verbal, written              Advanced security systems and equipment

Information systems may include:
        Closed circuit television                        Infra-red sensors
        Movement detectors                               Wide angle cameras
        Intelligent building systems                     Electronic field detection systems
        Acoustic sensors                                 Automatic entrance & exit devices
        Other intruder alarm systems                     Other access control systems

Australian Hospitality Review Panel                  Page 29                                        Issued July 2000
- Equipment Guidelines
     Weighbridge operation                       Fire alarms
THHBTHS12     Operate Central Monitoring/Communication Station

Alarms may include:
       Security alarms                                     Fire alarms
       Building management alarms                          Medical alarms
       Duress alarms                                       Motor vehicle tracking (vehicles, asset, people)
       Closed circuit TV systems (CCTV)                    Communications status
       Industrial alarms

THHBTHS13            Monitor Field Staff Activity from Control Room

         Control room                                      Security alarms
         Building Management alarms                        Safe alarms
         Medical alarms                                    Fire alarms
         Duress / hold up alarms                           Access control alarms

THHBTHS14            Operate Security Vehicle

         Federal and State road traffic statutes and       Security vehicle - motor cars and vans, motor cycles, 4-
         regulations                                       wheel drive vehicles

THHBTHS15            Manage Dogs for Patrol

         Suitable security dog                             Federal and State laws
         Breeders guidebook

THHBTHS16            Provide Lost and Found Facility

         Lost and found register                           Identification tags
         Telephone and radios                              Filing system
         Lost and found procedures

THHBTHS17            Observe and Monitor People

         Recorder for video surveillance tapes             Federal and State laws
         Identification cards                              Monitoring / observation equipment - visual, camera,
                                                           electronic, other

THHADTHS01           Plan and Conduct Evacuation of Premises

         Telephone and mobile phone                        Evacuation policy and procedures - bomb, fire
         2-way radio - portable and installed              Log books
         Incident reports                                  Fire fighting equipment
         Sample hazards

THHADTHS02           Provide for Safety of VIP’s

         Property layout plans and search plans            Identification cards
         Mail, letters, faxes                              Communication equipment (2-way radio, telephone,
                                                           mobile phone (with restrictions), pager service, in house
                                                           camera systems)




Australian Hospitality Review Panel                    Page 30                                         Issued July 2000
- Equipment Guidelines
                                       GENERAL UNITS - 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

THHGCS01             Develop and Update Local Knowledge

         Internet                                               Access to information on the local area
         Library                                                Industry publications

THHGCS02             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.

THHGCS03             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.

THHGCS04             Make Presentations

         Flip charts                                            Presentation equipment ie overhead projector, slide
                                                                projector, microphone
         Handouts                                               Any equipment relevant to the presentation
         Computer data projector

THHGCS05             Organize Functions

         Access to a function venue                             Typical function equipment such as chairs, tables, stage,
                                                                AV equipment, F&B equipment
         Function organisation documentation

THHGCS06             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.

THHGCS07             Co-ordinate Marketing Activities

         Marketing planning documents                           Promotional material ie brochures, flyers
         Customer database & profiles                           Marketing performance records and reports
         Product information

THHGCS08             Establish and Conduct Business Relationships

         Customer/supplier database                             Company/enterprise policy and procedures
         Marketing agreements                                   Sales, service and agency contract documents




Australian Hospitality Review Panel                        Page 31                                             Issued July 2000
- Equipment Guidelines
THHGHS01             Follow Workplace Hygiene Procedures

         Cleaning and sanitising material lists           Procedures for hygiene control
         Stock control procedures                         Purchase and delivery specs, time / temp / quality
         Risk assessment forms                            Incident reporting forms
         Cleaning schedules                               Delivery documentation
         Temperature documentation                        Relevant legislation
         Material safety data sheets                      Procedures for cleaning and sanitising manual

THHGHS02             Clean Premises and Equipment

         Safety signage                                   Mops / buckets
         Scrapers                                         Mesh / neoprene gloves
         Personal protective equipment                    Appropriate storage for cleaning equipment
         Cleaning chemicals                               Storage areas
         Access to areas that require cleaning

THHGHS03             Provide First Aid

         Emergency policy and procedures                  First aid facilities - room
         Complete First aid box                           Incident report book/forms

THHGGA01             Communicate on the Telephone

         Telephone handsets                               Switchboard
         Phone message pads                               Pens & paper
         Live telephone lines for call transfers          General/industry/enterprise telephone directories

THHGGA02             Perform Clerical Procedures

         Computer                                         Calculator
         Photocopier                                      Telephone answering machine
         Facsimile machine                                Audio - transcribing machine
         Printer                                          Documentation as appropriate to enterprise ie files,
         Scanner                                          correspondence, mail, customer records, menus,
                                                          itineraries, vouchers, reports, financial documents


THHGGA03             Source and Present Information

         Computer                                         TV & VCR
         Printer                                          Overhead projector
         Local library                                    Industry journals
         Publications                                     Access to industry organisations
         Database

THHGGA04             Prepare Business Documents

         Computer                                         Overhead projector
         Printer                                          Examples of documents

THHGGA05             Plan and Manage Meetings

         Computer                                         Overhead projector
         Printer                                          Access to industry realistic meeting environment
         Examples of agendas, minutes etc                 Equipment for preparation of meeting documentation


Australian Hospitality Review Panel                   Page 32                                          Issued July 2000
- Equipment Guidelines
THHGGA06              Receive and Store Stock

(Access to suitably equipped operational storage area)
       Computer and software                                 Appropriate recording system
       Printer                                               Storage trays and equipment
       Nominated delivery area                               Cleaning materials & storage
       Designated storage areas for: dry, dairy,             Trolleys
       meat, seafood, poultry, fruit, vegetables,
                                                             Scales
       beverages, linen etc
                                                             Copy Workplace Safety procedures
         Enterprise documentation eg requisition             Establishment records/computer files
         form

THHGGA07              Control and Order Stock

         Stock control systems (manual /                     Enterprise stock control procedures and policy manuals
         computerised)

THHGGA08              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                     Transaction documents ie cheques, credit card vouchers,
         Register/terminal                                   industry vouchers, travellers cheques
         Cash                                                Transaction recording documents

THHGFA02              Maintain Financial Records

         Calculator                                          Computer
         Bookkeeping documentation (for manual               Typical accounts / record keeping system (manual or
         system)                                             automated) including documentation

THHGFA03              Audit Financial Procedures

         Sets of accounts to be audited / checked            Typical industry system for conducting the audit process
         Calculator                                          Computer

THHGFA04              Prepare Financial Statements

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

THHGFA05              Manage Payroll Records

         Current ATO documentation/forms                     Recording mechanisms/systems (manual/automated)
         Award documentation                                 Timesheets
         Pay advice slips                                    Calculator
         Computer


Australian Hospitality Review Panel                      Page 33                                        Issued July 2000
- Equipment Guidelines
THHGCT01             Access and Retrieve Computer Data

         Computer                                           Keyboard and mouse
         Computer software / files

THHGCT02             Produce Documents on Computer

         Computer                                           Keyboard and mouse
         Computer disks                                     Printer
         Word processing software

THHGCT03             Design and Develop Computer Documents, Reports and Worksheets

         Computer                                           Printer
         Computer disks                                     Keyboard and mouse
         Word processing software - desktop publishing or spreadsheet applications

THHGTR01             Coach Others in Job Skills
THHGTR02             Train Colleagues in the Workplace
THHGTR03             Prepare for Training
THHGTR04             Deliver Training
THHGTR05             Conduct Assessment

Should consider:
       Time                                                 Location
       Personnel                                            OH&S and other workplace requirements
       Materials and equipment                              Enterprise/industry standard operating procedures
       Finances/costs

THHGTR06             Review and Promote Training

         Record and retrieval computer systems              Training delivery records
         Proforma for evaluation reports                    Indexed, annotated records of internal/external training
                                                            resources

THHGLE01             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 Proce dures

         OH&S documentation/records                         Copies of OH&S legislation
         Property/equipment checklists

THHGLE03             Develop and Implement Operational Plans

         External data required for planning                Operational/financial documents required for planning
         Operations logbook/reports/records

THHGLE04             Establish and Maintain a Safe and Secure Workplace

         OH&S recording mechanisms (manual or               OH&S documentation e.g. checklists, training
         automated)                                         documentation, procedures manuals
         Copies of OH&S legislation and other
         relevant Acts

Australian Hospitality Review Panel                    Page 34                                           Issued July 2000
- Equipment Guidelines
THHGLE20             Develop and Maintain the Legal Knowledge Required for Business                    Compliance

         Sources of legal information                         Legal documentation relevant to sector / enterprise

THHGLE05             Roster Staff

         Rosters from previous periods                        Awards, enterprise agreements specific to the operation
         Staff records                                        Business forecasts
         Computer software for roster design                  Staffing guide
         Payroll / wages budget


THHGLE06             Monitor Staff Performance

         Organisational policies and procedures               Relevant award or enterprise agreement
         Appraisal records                                    Staff employment contracts
         Job descriptions

THHGLE07             Recruit and Select Staff

         Organisational policies & procedures                 Enterprise documentation for recruitment/selection
         Job descriptions                                     Database of employment agencies and sources
         Enterprise documentation for induction               Relevant legislation relating to recruitment and selection
         program                                              of staff

THHGLE08             Lead and Manage People

         Organisational policy and procedures                 Relevant legislation
         Safety regulations

THHGLE09             Manage Workplace Diversity
THHGLE10             Manage Workplace Relations
THHGLE11             Manage Quality Customer Service

         Organisational policy and procedures                 Relevant legislation
         Safety regulations                                   Product information

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 market ing expenses

THHGLE13             Manage Finances Within a Budget

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

THHGLE14             Prepare and Monitor Budgets

         Annual reports from previous years                   Organisational policies and procedures
         Relevant legislation                                 Current, previous & future financial records/projections

THHGLE15             Manage Financial Operations

         Specific project proposals                           Departmental cost allocations
         Organisational policies & procedures                 Enterprise accounts, financial records/reports and

Australian Hospitality Review Panel                      Page 35                                           Issued July 2000
- Equipment Guidelines
                                                              supporting documentation

THHGLE16             Manage Physical Assets

         Legislation and safety regulations                   Physical assets records and documentation
         Asset management software                            Organisational policies and procedures
         Depreciation records                                 Maintenance records

THHGLE17             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                         Organisational policies and procedures
         Specifications, manufacturer’s                       Computer product lists/prices
         instructions and computer manuals

THHGLE19             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               Information/documentation relevant to mentoree’s areas of
                                                              responsibility




Australian Hospitality Review Panel                      Page 36                                           Issued July 2000
- Equipment Guidelines

								
To top