SITXHRM006 TASK 2 Part A

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Task 2 Part A Ques 1. Examples for different positions and job roles in these sectors can be accessed under following links: http://www.thejobilove.com.au/category.php?id=15 (hospitality) http://www.thejobilove.com.au/category.php?id=13 (travel and tourism) http://www.thejobilove.com.au/category.php?id=14 (events) Examples of different positions and job roles in these sectors can be accessed under the following links: http://www.thejobilove.com.au/category.php?id=15 (hospitality) http://www.thejobilove.com.au/category.php?id=13 (travel and tourism) http://www.thejobilove.com.au/category.php?id=14 (events) 3 Diferent that I chose in terms of Hospitality Industry are the following: 1. Cook or Chef 2. Tour Guide 3. Event Coordinator 3 Different that I chose in terms of the Hospitality Industry are the following: 1. Cook or Chef 2. Tour Guide 3. Event Coordinator Task and Responsibilities: Cook or Chefs 1. They are the one who prepare and produce different kind of dishes from soups, and appetizers, to main courses down to desserts depending on the section or line where they assign. 2. Plan menus and estimate the cost of the course they need per serving or based on the menu. 3. They are the ones who directly cook food whether at the back of the house or front of the house depending on how they present their food to the consumer. 4. Ensuring presentation and garnishing are in standard form. 5. They are responsible for deliveries and stock rotations at their designated station 6. A commis chef has to be able to communicate with their colleagues and not be afraid to ask questions or clarify doubts with senior chefs. 7. Being the junior chef a commis is at the beck and call of the seniors and must have the ability to maintain calm and multitask when under pressure. 8. They maintain cleanliness and hygiene both personally as well as at their workstation Tour Guide 1. They have the knowledge in searching for historical materials with their subsequent study. Tour guides often spend their free time in city archives.
2. A person must constantly improve his oratorical abilities, and learn new techniques for his narratives. To be able to answer questions and most importantly - not to be afraid of public speaking. 3. The guide must know detailed information about the group of tourists, and the time of their arrival at the place. He is obliged to meet them, to make sure that no one is behind the group. The guide must keep documentation, and fill out the minutes of events. 4. His duty is to develop the most convenient route for the tour 5. The guide must enthusiastically talk about expositions in the museum or architectural structures in order to interest tourists. 6. He should inform tourists about safety precautions and precautions when getting acquainted with the exhibits. 7. The guide must give tourists the answer to any question, except personal. 8. The duties of the guide include filling out relevant documents. Event Coordinator 1. Try as much as possible to understand the client's needs for the event at hand 2. Hire capable staf to provide assistance in the course of the event 3. Monitor the entire event proceedings 4. Plan and execute the event based on the budget and financial ability of the host of the event 5. Negotiate with appropriate vendors before the event 6. Book venues for the event if needed. 7. Carry out checks and re-checks before the event commences. Question 2. The following links can help you to define these: http://www.profitablehospitality.com/public/88.cfm Chef 1. Job Role: a) To Prepare nutritious and delicious food b) To ensure safety standards be met c) To organize the cooking operations in Kitchen 2. Job Tasks a) They are the ones who prepare and produce different kinds of dishes from soups, and appetizers, to main courses down to desserts depending on the section or line where they assign. b) Plan menus and estimate the cost of the course they need per serving or based on the menu.
c) They are the ones who directly cook food whether at the back of the house or front of the house depending on how they present their food to the consumer. d) Ensuring presentation and garnishing are in standard form. e) They are responsible for deliveries and stock rotations at their designated station f) A commis chef has to be able to communicate with their colleagues and not be afraid to ask questions or clarify doubts with senior chefs g) Being the junior chef a commis is at the beck and call of the seniors and must have the ability to maintain calm and multitask when under pressure. h) They maintain cleanliness and hygiene both personally as well as at their workstation Tour Guide 1) Job Role (a) To ensure the safety and security of the guest. (b) To arrange all the promised facilities. (c) To ensure factual information is given. (d) To plan and organize activities. 2) Job Tasks a) They have the knowledge in searching for historical materials with their subsequent study. Tour guides often spend their free time in city archives. b) A person must constantly improve his oratorical abilities, learn new techniques for his narratives. To be able to answer questions and most importantly - not to be afraid of public speaking. c) The guide must know detailed information about the group of tourists, the time of their arrival at the place. He is obliged to meet them, to make sure that no one is behind the group. The guide must keep documentation, fill out the minutes of events. d) His duty is to develop the most convenient route for the tour. e) The guide must enthusiastically talk about expositions in the museum or architectural structures in order to interest tourists. f) He should inform tourists about safety precautions and precautions when getting acquainted with the exhibits. g) The guide must give tourists the answer to any question, except personal. h) The duties of the guide include filling out relevant documents Event Manager 1. Job Role: a) To smoothly and successfully conduct the event.
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