Assessment of WHS and Leadership for Hospitality Management Diploma

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Added on 2022/08/12

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This assessment task, designed for a Diploma of Hospitality Management, focuses on Work Health and Safety (WHS) practices and leadership principles. The assignment is divided into two parts: Part 1 addresses WHS, including identifying hazards, assessing risks, implementing control measures, monitoring compliance, and coordinating consultative processes. It emphasizes the importance of informing staff, maintaining a safe work environment, and addressing non-compliance. Part 2 focuses on leading and managing people, including motivating team members, identifying hazards in day-to-day operations, and responding to workplace incidents. It covers risk control methods and the strategies to monitor effectiveness of control measures. The student is expected to provide detailed answers to knowledge-based questions and demonstrate an understanding of WHS responsibilities and effective leadership within the hospitality industry.

Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
STUDENT’S PLEASE NOTE:
You must read the student assessment instructions prior to completing all assessment
tasks.
After you have completed all the tasks, you must declare that the completed assessment
tasks are authentic and completed by yourself by checking each point in the table below.
You will also be required make an electronic declaration of authenticity prior to
submitting your completed assessment tasks.
STUDENT DECLARATION
I declare that:
☐ I am submitting work in this assessment pack that is my own, except where
acknowledgement/s of sources are made.
☐ I have not copied in part, or in whole, or otherwise plagiarised the work of
others.
☐
I declare that the material does not infringe the intellectual property/copyright
of a third party and I understand that the evidence may undergo electronic
detection and used to make comparisons with other evidence submitted by
current or previous students.
☐
The Units of Competence, Elements and Performance Criteria which I studied
during the course were explained and I was provided with adequate resources
which enable me to complete this assessment.
☐ The assessment tasks, assessment criteria and assessment due date(s) for this
course were explained.
☐ I was advised and I am aware of The Academy’s Policies including the
Assessment Policy and the Assessment Appeals Process.
☐ I was given assistance from the trainer and/or other Academy staff during the
study of this course when it was requested.
☐ I understand that my feedback will be used for reporting purposes and
continuous improvement.
☐ I acknowledge that my personal and outcomes details shall remain confidential
and will only be used for official reporting purposes.
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

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Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
ASSESSMENT TASK 1 – KNOWLEDGE QUESTIONS
Assessment type:
Knowledge questions. Separated into Part 1 and Part 2, Part 1 covers all relevant
questions relating to WHS and Part 2 covers questions relating to leading and managing
people.
Location
Level 2, 401 Sussex Street, Sydney, NSW 2000
Applicable conditions:
 Student must read and respond to all questions in both Part 1 and Part 2.
 Student must complete the task independently.
 No marks or grades are allocated for this assessment task. The outcome of the
task will be Satisfactory or Not Satisfactory.
 The trainer/assessor may ask student relevant questions on this assessment
task to ensure that this is his/her own work.
Purpose of the assessment task:
The purpose of this assessment task is to assess your knowledge knowledge
 required to implement predetermined work health and safety practices
designed, at management level, to ensure a safe workplace. It requires the
ability to monitor safe work practices and coordinate consultative
arrangements, risk assessments, work health and safety training, and the
maintenance of records; and;
 required to lead and manage people including in teams and support and
encourage their commitment to the organisation. It requires the ability to lead
by example and manage performance through effective leadership.
Resources and equipment required to complete this task
You will have access to the following:
 Computer, MD Word, Internet and the Student Portal, Learner guide,
PowerPoint, assessment tool and templates and printers
Benchmark for Assessment
 You are expected to respond to all questions. Direction is provided on the
expected length of your response. These assessments will require
a Short, Medium or Long response.
 The following is a guide to the expected number of words for each of these
categories unless otherwise indicated.
Short 50+ words
Medium 150 + words
Long 300+ words
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
- Email
- Information packs/ frequently asked question (FAQs)/ fact sheets
- Internet or intranet sites
- Posters on noticeboards in common access areas such as hallways or lunchrooms
- Discussion with supervisors who can communicate the change to staff
- Newsletters
P1-1.2 Outline ten (10) WHS related responsibilities of an employer that is applicable
across all business types. (MEDIUM)
All businesses and PCBUs have legal obligations. Besides the primary
duty of care, businesses must take appropriate steps to manage risks
and hazards. They also need to review their health and safety
programs.
The WHS responsibilities of employers include a wide range of
requirements to help ensure a safe work site. Some of the core
responsibilities include: Providing necessary health and safety instruction, supervision &
training
 Ensuring all staff understands their roles and responsibilities
 Providing necessary protective gear and equipment
 Consulting with staff regarding decisions that impact workplace
safety
 Maintaining a register of all workplace injuries
 Offering return to work programs for injured workers
 A safe work environment
 Access to information related to potential hazards
 Request changes to avoid potential hazards
 Participate in workplace inspections
P1-1.3 Discuss the steps to monitor ongoing compliance with safe work practices in
workplace. (MEDIUM)
A safe and healthy workplace is only realisable when there is a planned and
systematic approach to managing risks. You first need to understand the
exposures and safety risks in your workplace and .
1. Identify Hazards: We should begin by identifying hazards in the workplace by
analysing situations that can be an immediate threat or cause harm over a
period of time. You can pick these out from: harmful consequences of each. You
can then take the necessary steps to eliminate or minimise the health and
safety risks following established control.
2. Assess Risks: Assessing risks is considering what would happen if someone is
exposed to a hazard. Risk assessment helps you evaluate potential risks in a
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

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Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
workplace.
3. Control Risks: Once you identify hazards and risks, control measures need to
be put in place. The WHS Act recommends eliminating the risk from the workplace
as the best control measure. If this is impossible, risks should be minimised in a
reasonably practicable manner.
P1-1.4 Discuss the action that you must consider to address the following non-
compliance procedures and safe work practices? (SHORT)
a. ‘At the end of the shift, staff often take shortcuts, ignore warning signs and
expose their skin to harsh cleaning chemicals.
b. ‘I recently observed an employee storing stock in the cool-room. He was
bending and lifting in all sorts of strained and uncomfortable positions.
a)
P1-1.5 Outline eight (8) work health and safety procedures that you need to monitor in
workplace. (SHORT) WHS consultation policies and procedures
 Emergency and evacuation procedures
 Handling, transportation and storage of chemicals and hazardous
substances
 Incident and accident reporting
 Hazard identification and reporting
 Risk assessment, risk control and reporting procedures
 Safe work practices and methods
 Security procedures relating to cash, documents, equipment, keys and
people
P1-1.6 Discuss the methods to monitor day-to-day effectiveness of WHS practices in
order to maintain health, safety and security of personnel. (SHORT)
P1-1.7 It is crucial to always monitor WHS in the workplace, coordinate staff to ensure
that they are able to contribute to WHS in the workplace and are also able to
participate in the consultation process in the workplace.
a. What are the appropriate methods to coordinate the operation of all
consultative processes? (SHORT)
b. Outline twelve (12) consultative processes that you need to coordinate in
workplace.
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
c. Discuss the strategy that you can use to motivate team members to
contribute their views on current and future WHS management practices.
(SHORT)
a)
Monitoring work practices is not a one-off event, it’s something that needs to occur on a
daily basis. Don’t sit in our office and expect health and safety issues to be brought to
your attention. Interact with staff as they perform their duties and maintain close
contact with day-to-day operations.
When observing staff, question whether or not existing practices are effective in
maintaining health, safety and security.
b)
 Sharing of relevant information about WHS matters with workers,
 Workers are given a reasonable opportunity to express their views, raise issues
and contribute to decision making processes on WHS matters,
 The views of workers are taken into account, and
 Workers are advised of the outcomes of consultation in a timely manner.
 Workers may be represented by their union
 If workers are represented by an HSR, consultation must involve that HSR
 Develops and re-evaluates policies, procedures and work practices.
 Ensures that these practices are put in place. Advises on health and safety
training in the workplace.
 Ensures employees are informed about rules, standards and work practices.
Monitors to see that these are carried out.
 Investigates the circumstances of work-related accidents, injuries and near
misses.
c)
P1-1.8 As an employee and a workplace supervisor you must what is hazard
identification. Read the following questions and provide answers.
a. What is hazard identification? (SHORT)
b. What are the methods to identify any hazards in day-to-day workplace
operations to avoid injuries and accidents? Write your answer in 100-150
words. (MEDIUM)
c. Outline two (2) time requirements that needs to be consider for hazard
identifications. (SHORT)
a)
The tools used for hazard identification can also be used for monitoring the
effectiveness of control measures. Put simply, if the hazard still exists then
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
the control measure has not eliminated or reduced the risk it poses.
Workplace inspection are regular detailed checks of a workplace to identify
potential hazards. They are generally conducted by a team leader/
supervisor and a HSR or an employee familiar with the work areas.
b)
Feedback will be a useful tool to improve team-member contribute WHS. This
will highlight your team’s successes and communicate any concerns or
issues raised in your consultation with staff. Your feedback is valuable for
reviewing existing health, safety and security management practices.
P1-1.9 You are the supervisor on a tour. . You receive a report that a junior staff
member has burnt his right hand. How would you react to the incident? What
measures would you take to ensure such type of incident do not happen in
future? (SHORT to MEDIUM)
P1-1.10 Based on the given scenario in question 1.9 answer following questions:
a) Outline six (6) risk control methods that you need to implement in the
workplace in order to reduce the chances of accident or injuries. What can
you do if the risk control is outside your authority? (MEDIUM)
b) Discuss the strategies to monitor effectiveness of control measure.
(MEDIUM)
a)
Step 1: Design or re-organise to eliminate hazards
It is often cheaper and more practical to eliminate hazards at the design or
planning stage of a product, process or place used for work.
Step 2: Substitute the hazard with something safer
it is not reasonably practical to eliminate the hazards and associated risks,
you should minimise the risk.
Step 3: Isolate the hazard from people
his involves physically separating the source of harm from people by
distance or using barriers.
Step 4: Use engineering controls
An engineering control is a control measure that is physical in nature,
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

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Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
including a mechanical device or process.
Step 5: Use administrative controls
Administrative controls are work methods or procedures that are designed
to minimise exposure to a hazard.
Step 6: Use Personal Protective Equipment (PPE)
Provide suitable and properly maintained PPE and ensure employees are
trained in its proper use.
b)
The centre of safety management systems' risk management process is risk
control measures. Control measures are meant to mitigate the potential for
hazard expression (dangerous conditions) or the likelihood and severity of
potential consequences (risks).
Of course, before you can monitor you need to develop your control
measures through the use of corrective-preventative actions by:
 Identifying hazards;
 Assessing risk; and
 Reviewing and documenting existing control measures.
Control measures need to actually work in the operational environment, and
not simply exist “on paper.” This seems like a rather obvious point, but
many programs fail to actually ensure that their risk controls are real.
P1-1.11 Discuss the importance on providing you own and your staff’s feedback on WHS
management practices to an authorised person. (MEDIUM)
Feedback is equally important. The health and safety representative or
manager responsible for the WHS management systems will want to know
which systems are working effectively and which can be improved. Highlight
our team’s successes and communicate any concerns or issues raised in your
consultation with staff. Your feedback is valuable for reviewing existing
health, safety and security management practices
P1-1.12 You are new recruit by Hansal tourism company, as a WHS manager. The
management is facing issues with WHS practices. The management has asked
you to implement and monitor health, safety and security training for employees
in order to maintain a safe workplace.
You are required to answer the following questions:
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020

Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
P1-1.14 You have conducted a meeting with your team members and management on
WHS practices. Some of the staff members have raised some issues in WHS
practices in workplace.
Discuss the methods that you will adopt to resolve and refer these WHS issues to
the appropriate person. (MEDIUM)
Your establishment’s policies and procedures should document the methods
used to resolve and report on WHS issues. You may have several different
reporting mechanisms depending on the type of incident.
Reporting methods include completion of First Aid incident/injury reports in
the event of a workplace accident, or completion of a hazard identification
checklist prior to commencing work.
All staff should know how and when to report safety issues, what action to
take in the event of an emergency, who to advise, how to do this, and what
paperwork to complete.
Research the reporting requirements of your establishment or training
environment. What forms are used? Who is on the WHS committee and how
often do they meet? How do they communicate meeting outcomes with
employees?
P1-1.15 Discuss the importance and methods to analyse health, safety and security
reports in order to provide reliable and timely input into the management of
workplace, health, safety and security. (MEDIUM)
The advantage of maintaining health, safety and security reports is that
management can use them to identify hazards, trends in accidents,
injuries and security breaches and the effectiveness of control measures.
Health and safety committees typically have a health and safety data
review as a permanent meeting agenda item. They should share the
results of those meetings with other staff where relevant to their duties.
Review the health, safety and security reports for your area of
responsibility regularly. Take a continuous improvement approach, as
this helps you fulfil your legal obligation to maintain a safe, secure and
healthy workplace for staff and customers.
Where possible, involve your staff in WHS and security matters. When
you identify and respond to hazards and risks, act within your level of
authority and, if necessary, report matters to higher management to take
the appropriate action.
P1-1.16 What is ‘carbon footprint’?
Discuss the strategies to reduce carbon footprint by minimizing printing and
maximizing electronic transmission? (MEDIUM)
A carbon footprint is a measurement of how much greenhouse gas you’re responsible
for in your business or domestic lifestyle. Activities that contribute to your carbon
footprint can be both direct and indirect (glossary). Just about everything you do, use
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020 Page

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Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
or buy results in the emission of greenhouse gases.
Reducing your carbon footprint is all about making responsible choices to reduce the
amount of carbon you are responsible for.
Basically, the more you buy, what you buy, where you buy it from, and how much you
use all makes a difference to environmental sustainability.
P1-1.17 Outline ten (10) primary components of relevant state or territory OHS or WHS
legislation. (SHORT to MEDIUM)
 Duty of care: A person conducting a business or undertaking (PCBU) must
ensure the health and safety of all persons at its business, including visitors, are
not put at risk by the activities of the business.
 Meaning of workers: Because so much work is now done in businesses by
people who are not direct employees, WHS defines worker very broadly to
include employees; contractors; sub-contractors; employees of contractors or
sub-contractors; outworkers; employees of labour hire companies; and
volunteers.
 Obligations to consult, cooperate and coordinate with other duty holders: WHS
laws clearly identifies that more than one person can have the same duty.
 Obligations to consult with workers: The overarching worker consultation
obligation is outlined in section 47 of the WHS Act.
 Upstream duty holders: The WHS Act and regulations establish obligations on
businesses who design plant or structures (section 22), manufacture plant,
substances or structure.
 Right of entry: Legislation in most states and territories has, for many years,
included a right for union officials who hold appropriate permits to enter a
workplace to inquire into a suspected breach of safety law.
 Due diligence: WHS makes it clear that where duties are held by an
organisation (such as a company), there is an obligation on the officers of the
organisation to exercise due diligence to ensure that the organisation complies
with those duties (section 27).
 Evaluation: Review and effectiveness of the arrangements put into place/
 Action for improvement: Any shortcoming identified by the review process must
be corrected as soon as possible my making whatever adjustments are
necessary to the policy.
 Planning and implement: Detailed arrangements must be made for the
management of health and safety.
P1-1.18 Briefly discuss following aspects of WHS policies and procedures according to
organisational policies and procedures. (MEDIUM)
a) Risk assessment and control
b) WHS policy and procedure induction
HD_1.1_Assessment Tool - Marking Guide V.4 Issued 20 January 2020 Page

Assessment Tasks
Qualification: SIT50116 Diploma of Hospitality Management
Cluster number and
name:
HD 1.1 Lead and manage people and implement WHS in the workplace
Units of competency: `
SITXHRM003 Lead and manage people
Student’s ID: Please advise all students to insert their ID this column and on all pages, they
submit.
Assessor’s name: Please ensure your name or assessor name is inserted.
c) WHS representative or committee
a) Risk assessment and control: Reviewing WHS records and reports
gives you insight into injury trends and recurring incidents. They can
help you identify training needs, areas where greater supervision is
required, or the need for equipment repairs or upgrades.
b) WHS Policies and procedure induction: As an employer, you have a
duty of care to your staff and you must make sure your workplace is
safe. A key aspect of keeping your workplace safe is making sure staff
understand your work health and safety policies. Organisation must
also make sure they undertake any necessary training before using
potentially dangerous equipment or materials. New staff are at
greater risk of injuring themselves at work than existing staff. For this
reason, work health and safety training should have a high priority in
your staff induction program.
c) WHS representative and committee: A HSR represents the health and
safety interests of a work group. There can be as many HSRs and
deputy HSRs as needed, after consultation, negotiation and
agreement between workers and the persons conducting a business or
undertaking (PCBU).
P1-1.19 WHS records are part of legal requirement for all organisations in Australia. Read
the following 2 questions and provide answers. (SHORT)
a) Outline nine (9) WHS records and reports use by organisations.
b) Outline eight (8) aspects that can be change by monitoring reports and
recommendations. (SHORT)
PART 2 (P2)
Lead and manage people questions
The following questions are related to the unit Lead and manage people. All questions
must be addressed.
P2-1.1. Why it is important to act as a positive role model through individual
performance in Hospitality Industry? (SHORT)
At its core, positive modelling in the workplace means that businesses mentor
workers to success by demonstrating proper behaviour. Organizations that use
positive modelling consistently do so throughout all levels of the organization,
exhibiting what positive behaviours are allowed and encouraged by the business.
P2-1.2. Why it is necessary to demonstrate support and commitment to organisational
goals in everyday work performance? (SHORT)
The nature of the job is playing a vital role in organizational commitment. Though
several studies are conducted relating organisational commitment and Job design
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Assessment of WHS and Leadership for Hospitality Management Diploma

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