Hospitality ROLES

People are the ultimate resource - “An organisation’s most precious asset is its people”.Organisations within the hospitality and catering industry rely on their staff to portraythe right image so that customers get the products and services they require. This meansthat staff have to portray the right attitude and manner to customers as well as havingthe skills and abilities to allow them to work either individually or as part of a team.You may have a part-time job in hospitality and catering and will know first hand howimportant it is for an organisation to keep employees informed and motivated.You will learn about:· staff roles and responsibilities· the importance of working with others· how organisations go about recruiting and selecting staff· training and development.The unit links to the work in VCE Unit 1: The hospitality and catering industry andUnit 4: Customer service in hospitality and catering. This unit will also providebackground information and help support your learning in Unit 15: Small businessplanning and Unit 16: Planning and managing a hospitality event. It also has links withVCE Business Unit 4: Human resources. Whether you are going on into employmentor on to higher education you will find this unit useful if you are intending to follow acareer in the hospitality and catering industry.This unit links with NVQs in providing goods and services such as Restaurantmanagement/supervision, Multi-skilled hospitality management/supervision and Frontoffice management/supervision at levels 3 and 4.This unit is assessed by external assessment. The grade on that assessment will be yourgrade for the unit.