Assessment Tasks: SIT50116 Diploma of Hospitality Management

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
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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.
PART A (P1)
Implement and monitor work health and safety practices questions
The following questions are all related to the WHS. Please review all links provided and
WHS policies and procedures examples provided to assist you with the completion of all
WHS questions.
P1-1.1 It is important that all workplace staff members understand WHS in the
workplace and their responsibilities. review the following 2 points and answer as
indicated. (MEDIUM to LONG)
a) List ten (10) relevant work health and safety information that you need to
explain to personnel?
b) Discuss methods to make information easily accessible to staff at
workplace. Write your answer in 100-150 words.
a)
I am currently working in hospitality industry, WHS information in the
industry includes:
 Burns
 Unguarded machinery
 Slippery floors
 Cuts
 Biohazard (Used needles or cleaning)
 Chemical exposures
 Falls from ladders
 Machinery not locked
 Lifting or pushing
 hot surfaces and substances
b)
There are a variety of communication channels employers can use to explain
information to employees.
Regular channels used to explain health and safety information to personnel include:
- Induction programs
- Training
- Coaching or mentoring sessions
- Discussions at workplace meeting or information sessions
- Minutes of meetings
- Reports
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.
- 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.
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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.
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
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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.
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:
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