Student Name: Unit: SITXHRM004 Recruit, select and induct staff Assessmen tSatisfactory (S) / Not Yet Satisfactory (NYS)Date CommentQuestionsProject Part AProject Part BPracticalFeedback from the...

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Unit: SITXHRM004 Recruit, select and induct staff
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Course Code SIT60316 Course Name Advanced Diploma of Hospitality Management
Unit Code SITXHRM004 Unit Name Recruit, select and induct staff
Due Date ________________ Assessment Name A1 – Questions
A2 – Project
A3 – Practical Observation
Student No. ________________ Student Name _____________________________
Student Phone ________________ Student Email _____________________________Student Declaration
I declare that this assessment is my own work and where my work is supported by documents from my workplace
placement/employer permission has been granted.Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed
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Date/s Assessed: ___/___/___ ___/___/___ ___/___/___
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Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITXHRM004
Unit Title: Recruit, select and induct staff
Assessment 1
Your task: Answer the following questions. Each question must be completed.
Question 1
List 5 business events that would require you to recruit new staff:
1.
2.
3.
4.
5.Question 2
What is the primary factor in determining staffing needs?Question 3
Why should you regularly discuss workload considerations with your staff?Question 4
List 3 pieces of information you may need to supply to management when making a written submission for
approval of a new position.
1.
2.
3.Imagine Education
QuestionsJ:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Question 5
List 6 pieces of information a job description should contain.
1.
2.
3.
4.
5.
6.Question 6
Why is customer service attitude and experience an important part of the selection criteria for TH&E
positions?Question 7
How do well written selection criteria help the selection process?Question 8
When advertising for staff, there are several legal matters that you must be aware of. List at least 5:
1.
2.
3.
4.
5.Question 9
How can an application form help you process applications more quickly?J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Question 10
Describe the process of ‘shortlisting’ or ‘culling’.Question 11
List 2 pieces of information you should include in a rejection letter:
1.
2.Question 12
List 3 examples of ‘special arrangements’ you may need to make when preparing for interviews:
1.
2.
3.Question 13
How can you comply with privacy laws when storing applications?Question 14
During interview, how does keeping a written record of the candidate’s suitability according to the selection
criteria assist you in complying with EEO legislation?Question 15
List 3 checks you may do as part of the selection process.
1.
2.
3.Question 16
List 3 testing methods you may use to determine if the applicant has the right attitude and aptitude for theJ:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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position.
1.
2.
3.Question 17
List 3 departments you may need to contact to help get everything set up for the new position.
1.
2.
3.Question 18
What is the purpose of a ‘letter of appointment’? What is it often accompanied with?Question 19
What should be created for a new employee to record the employment process? List 4 things it should
contain.
1.
2.
3.
4.Question 20
List the essential key aspects your induction program should cover.Question 21
Businesses are required to record proof that workplace health and safety information was communicated
clearly. What are some ways to achieve this?J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Question 22
How does designating a colleague to assist a new employee during the induction process help them?Question 23
Face-to-face interviews are one type of interview. Name 2 others.
1.
2.Question 24
Under what circumstances would it be necessary to readvertise the position and start the process again?Question 25
What do some employers (who require a close team environment) do to ensure the candidate will fit into
the team?Question 26
How could you adjust your interview technique to accommodate a candidate who speaks little English or
has speech difficulties?Question 27
What are your obligations under Anti-discrimination law in treatment of a candidate with special needs?J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Question 28
For your industry sector and/or department, list 3 effective ways of advertising positions.
1.
2.
3.Question 29
What is the advantage of using a recruitment agency instead of managing the recruitment process yourself?Question 30
Describe the conditions of the award the staff in your department area paid under for the following
terms of engagement:
Full-timePart-timeCasualQuestion 31
Name 3 advantages of a panel interview over a one-on-one interview.
1.
2.
3.J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITXHRM004
Unit Title: Recruit, select and induct staff
This section needs to be typed and all questions answered
Assessment 2
Your task:
PART A – Planning the recruitment and selection process
Following a restructure of the Food and Beverage services provided by the Imagine Hotel, an audit has identified
that there is a shortage of staff to deliver the quality of service expected from an operation at this level. As a
result, in your position as the Human Resources Manager, you are required to recruit, select and induct staff for
three additional new food and beverage positions, and a volunteer to support events and seminar. The
recruitment needs to include consultation with relevant colleagues like the Food and Beverage Manager, the
Head Chef, the Events manager and the Hotel Manager. You have already obtained approval for recruitment as
per your organisational recruitment policies from the head office in relation to these positions.
The 4 positions are as follows:
a. Chef de Partie Room Service Kitchen, 11.00pm – 7.30am night shift (full-time position)
b. Room Service Attendant, breakfast shift (casual position 2 days per weekend)
c. Restaurant Manager, breakfast shift (part-time position 20 hours per week)
d. Volunteer, event and seminar support (Thursday and Friday 10 hours per week)In order to get recruitment processes organised you are required to develop the following documentation and
processes:
1. Establish the job descriptions for each position based on feedback from colleagues in each department, and
develop a set of selection criteria for each position which must include expected levels of experience and the
customer service attitude required to work at Ocean Breeze. To assist you in creating job descriptions you
may use the following links as a reference for positions a-c :
http://www.thejobilove.com.au/category.php?id=15
and for position d:
http://www.thejobilove.com.au/category.php?id=14Imagine Education
ProjectJ:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Chef de Partie Room Service Kitchen
Main Duties
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
Additional Duties
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
Skill Requirements
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
Education and Permit
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Restaurant Manager, breakfast shift
Main Duties
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
______________________________________________________
Additional Duties
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
______________________________________________________
Skill Requirements
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
Education
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Room Service Attendant, breakfast shift
Main Duties
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
______________________________________________________
Additional Duties
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
______________________________________________________
Skill Requirements
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
Education
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________2. Design the advertisements to attract the appropriate candidates for each of the above jobs. Include selection
criteria in the advertisements in order to narrow the field of applicants. Provide 3 options you could use to
advertise these positions for maximum reach, and include a basic overview of approximate costs.J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________3. Write a detailed account of how you will process applications as per your organisational policy; review
applications against the criteria; and choose people to progress to an interview. Which types of background
checks might you undertake in general and what would these require?
_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________4. Outline the procedures you will put in place to inform successful candidates and arrange for their attendance
at interview, including accommodating potential special needs. Provide a sample letter you would send to
unsuccessful applicants.
_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________5. Develop a set of interview questions for each position (at least five questions) based on the selection criteria
and desired customer service expectations. Explain how these must be administered to ensure fairness, and
meet EEO requirements including the provisions for people with special needs.
_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________6. Outline the process of selecting and organising an interview panel. Include the instructions and basic
documentation you will provide for each panel member so they can evaluate candidate responses to each
question you have developed in Question 5 (do this for each position).J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________7. You and the panel have interviewed all selected candidates and narrowed the selection to 2 candidates per
position. Explain the process to make the final selection for each position. What needs to occur following the
interviews if neither candidate meets the criteria desired for the job? Which legal aspects must be
considered? What is the importance of merit in this process?
_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________8. You and the panel have agreed on the final candidate for each position and need to make an employment
offer to each candidate. What would this involve and which aspects must be considered in terms of budget
and awards? Design and attach a template for a letter of appointment, and use this to write one letter to any
of the applicants with all details for remuneration based on the current awards, conditions etc.
_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________9. Provide an overview of the legal obligations for all documents required as part of recruitment processes.
Which information needs to be filed?
_____________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_____________________________________________________________________________________J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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PART B – Planning and organising a induction program
Develop the induction program for the 4 new employees detailed in Part A. Please use all the relevant
information as necessary from PART A (planning document) as necessary. The following documentations needs to
be included:
1. The Induction program needs to include provisions to introduce the employees to the business, their
colleagues, their job. The induction needs to be structured logically, from general information covering
information about the business, its practices and its culture to specific information about the employees’
different jobs.ActionStaff member
sign and date
completionManager sign
and date
completion1. General information: participate in a general orientation to the
practice environment and procedures as per related checklist.
2. Organisational structure: be familiar with the relevant team members
and managers as per related checklist.
3. Policies, guidelines and procedures: be able to locate and have a good
working understanding of the relevant policies, guidelines and
procedures as per related checklist.
4. Health and safety: be familiar with the relevant policies, guidelines and
procedures.
5. Tour of the practice: introduce new staff member to all staff and
practitioners. Use the organisational chart for reference.
6. Specific training requirements: be familiar with the specific education
program and requirements for their role.
2. The orientation should be designed featuring a brief agenda which outlines the activities that will be
undertaken, who will be conducting these activities, where these will happen and timeframes for each
activity of the induction program. Additional information could include the provision for handouts relating
to industrial relations, unions, contacts, etc.J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITXHRM004
Unit Title: Recruit, select and induct staff
Assessment 3
Your task:
PART A – Planning the recruitment and selection process
This assessment consists of 1 interview with at least 2 job candidates for the position descriptions you
have developed in Assessment 2, Part A as instructed below. Your trainer will observe you during the
interviews.
of the following – 1 or 2 plus 3 and 4:
1. Chef de Partie Room Service Kitchen, 11.00pm – 7.30am night shift (full-time position)
Or
2. Restaurant Manager, breakfast shift (part-time position 20 hours per week)
And
3. Room Service Attendant, breakfast shift (casual position 2 days per weekend)
And
4. Volunteer, event and seminar support (Thursday and Friday 10 hours per week)Role Play - Administer recruitment process and select staffInterview (2x4 mins) + Revision and Final Decision (3 mins)
Chef de Partie Room Service Kitchen, 11.00pm – 7.30am night shift (full-time position)
Ask the relevant interview questions that you have prepared for this position based on your selection criteria
and job description that you have prepared in PART A
OR
Interview (2x4 mins) + Revision and Final Decision (3 mins)
Room Service Attendant, breakfast shift (casual position 2 days per weekend)
Ask the relevant interview questions that you have prepared for this position based on your selection criteria
and job description that you have prepared in PART A
AndImagine Education
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Interview (2x4 mins) + Revision and Final Decision (3 mins)
Restaurant Manager, breakfast shift (part-time position 20 hours per week)
Ask the relevant interview questions that you have prepared for this position based on your selection criteria
and job description that you have prepared in PART AAnd
Interview (2x4 mins) + Revision and Final Decision (3 mins)
Volunteer, event and seminar support (Thursday and Friday 10 hours per week)
Ask the relevant interview questions that you have prepared for this position based on your selection criteria
and job description that you have prepared in PART A1. For the purpose of this role play you need to select 2 students to join you on the interview panel.
2. Use the relevant set of interview questions you have developed for the specific position (Assessment
2, Question 4) to be interviewed and brief your panel members on the requirements for interview
processes, selection criteria and desired customer service attributes which are sought from
candidates.
3. Provide the criteria sheet for each set of interview questions (Assessment 2, Question 5) which allows
each panel member to evaluate the responses from candidates during the interview.
4. Clearly brief each panel member on the legal aspects of EEO legislation and the emphasis on making
decisions on merit.
5. Select 4 colleagues from your class or workplace as potential job candidates.
6. Provide each job candidate with the selection criteria and job description for each interview they
participate in.
7. Conduct the interviews using the developed questions for each applicant.
8. Review the interview process with the panel and summarise the results from each candidate.
9. Discuss the final decision and explain how this was agreed on.
10. Provide feedback to each candidate and make the employment offer to the successful candidate.J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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11. Record the outcome.
12. Attach all documentations from interviews to this assessment.J:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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Observation Criteria
SITXHRM004 Recruit, select and induct staff
Criteria Comment S NYS S NYS
Interview – Position 1
Selects a selection panel
Briefs panel members on relevant selection criteria for
position
Briefs panel members on desirable customer service
attributes
Briefs panel members on processes of interview
Clearly explains the EEO legislative requirements to panel
members
Explains the requirements of merit based decisions making
to panel members
Provides interview questions to panel members and
allocates questions
Provides an evaluation/criteria sheet to each panel member
Uses effective communication skills
Interview
Any additional needs/questions are identified and clarified
before the interview starts
Uses effective listening skills
Conducts interview in a friendly, encouraging manner
Adapts interview techniques according to cultural or special
needs where relevant
The interview process consistently follows the set-out
selection criteria during questioning and follow up
The interview process provides applicants with an
opportunity to draw on experienced based examples
The interview process is structured and organised
Post interview: Panel
The responses from candidates are evaluated using notes
for each criteria
The supporting responses from candidates are considered
in final decisions
There is no evidence of anti EEO practices
The final decision considers suitability of candidate based
on the desired attributes
The final decision is merit based and fair
Potential weak aspects for final recruitment are identified
Uses effective teamwork skills during evaluation and
feedback
The criteria feedback sheets are attached
Post interview: Applicants
Each applicant is provided with constructive feedback
The successful applicant is provided with an employment
offer
The employment offer outlines the key details of an
employment offer in industry.
The outcomes are documented and attachedJ:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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SITXHRM004 Recruit, select and induct staff
Criteria Comment S NYS S NYS
Interview – Position 2:
Selects a selection panel
Briefs panel members on relevant selection criteria for
position
Briefs panel members on desirable customer service
attributes
Briefs panel members on processes of interview
Clearly explains the EEO legislative requirements to panel
members
Explains the requirements of merit based decisions making
to panel members
Provides interview questions to panel members and
allocates questions
Provides an evaluation/criteria sheet to each panel member
Uses effective communication skills
Interview
Any additional needs/questions are identified and clarified
before the interview starts
Uses effective listening skills
Conducts interview in a friendly, encouraging manner
Adapts interview techniques according to cultural or special
needs where relevant
The interview process consistently follows the set-out
selection criteria during questioning and follow up
The interview process provides applicants with an
opportunity to draw on experienced based examples
The interview process is structured and organised
Post interview: Panel
The responses from candidates are evaluated using notes
for each criteria
The supporting responses from candidates are considered
in final decisions
There is no evidence of anti EEO practices
The final decision considers suitability of candidate based
on the desired attributes
The final decision is merit based and fair
Potential weak aspects for final recruitment are identified
Uses effective teamwork skills during evaluation and
feedback
The criteria feedback sheets are attached
Post interview: Applicants
Each applicant is provided with constructive feedback
The successful applicant is provided with an employment
offer
The employment offer outlines the key details of an
employment offer in industry.
The outcomes are documented and attached
FeedbackJ:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
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SITXHRM004 Recruit, select and induct staff
Criteria Comment S NYS S NYS
Interview – Position 3:
Selects a selection panel
Briefs panel members on relevant selection criteria for
position
Briefs panel members on desirable customer service
attributes
Briefs panel members on processes of interview
Clearly explains the EEO legislative requirements to panel
members
Explains the requirements of merit based decisions making
to panel members
Provides interview questions to panel members and
allocates questions
Provides an evaluation/criteria sheet to each panel member
Uses effective communication skills
Interview
Any additional needs/questions are identified and clarified
before the interview starts
Uses effective listening skills
Conducts interview in a friendly, encouraging manner
Adapts interview techniques according to cultural or special
needs where relevant
The interview process consistently follows the set-out
selection criteria during questioning and follow up
The interview process provides applicants with an
opportunity to draw on experienced based examples
The interview process is structured and organise
Post interview: Panel
The responses from candidates are evaluated using notes
for each criteria
The supporting responses from candidates are considered
in final decisions
There is no evidence of anti EEO practices
The final decision considers suitability of candidate based
on the desired attributes
The final decision is merit based and fair
Potential weak aspects for final recruitment are identified
Uses effective teamwork skills during evaluation and
feedback
The criteria feedback sheets are attached
Post interview: Applicants
Each applicant is provided with constructive feedback
The successful applicant is provided with an employment
offer
The employment offer outlines the key details of an
employment offer in industry.
The outcomes are documented and attached
FeedbackJ:\VET\Hospitality\2018 SIT Hospitality\SIT50416 - Diploma of Hospitality (Mgmt)\SITXHRM004\STUDENT ASSESSMENT
GUIDE\SITXHRM004_Student Assessment v2.0.docxResult: Satisfactory | Not Satisfactory | Not AssessedStudent Declaration: I declare that I have been
assessed in this unit, and I have been advised of my
result. I also am aware of my appeal rights.Name: ________________________
Signature: ________________________
Date: ____/_____/_____Assessor: I declare that I have conducted a fair, valid,
reliable and flexible assessment with this student, and I
have provided appropriate feedbackName: ________________________
Signature: ________________________
Date: ____/_____/_____