EQUIPMENT GUIDELINES

FOR THE DELIVERY

OF THE HOSPITALITY TRAINING PACKAGE (THH02)

• COMMON CORE

• HOSPITALITY CORE

• COMMERCIAL COOKERY

• FOOD & BEVERAGE

• FRONT OFFICE

• GAMING

• HOUSEKEEPING

• PATISSERIE

• COMMERCIAL CATERING

• GENERAL UNITS
INTRODUCTION

The Equipment Guidelines have been developed to support the delivery of Australian Hospitality Review Panel
training. They are not an exhaustive list of equipment requirements but do establish the minimum requirements
needed to effectively deliver hospitality units of competence.

The appropriate equipment is important when developing the assessment environment to allow for a valid, reliable,
flexible and fair assessment.

The equipment can be accessed either within a workplace or in a simulated work environment.

ASSESSMENT ENVIRONMENT

Wherever the assessment is done - in “training businesses”, on the job, or in situations where the workplace must
be simulated, it is absolutely vital that the assessment environment is an “industry realistic” workplace to the
greatest extent possible. Some training providers have practice firms set up within colleges to provide “virtual
workplaces”. The Equipment Guidelines are designed to provide additional support to assessment practitioners to
ensure that the environment, in which assessment is conducted, is a typical industry environment and maximises
the quality of assessment.

Creating the optimum environment for the holistic assessment of, for example, commercial cookery requires
access to a wide range of equipment, and the need for commercial cooks to undertake the actual running of a
kitchen whether the customers are other candidates or “real” ones. Skills need to be assessed in actual customer
environments. These will vary according to the type of commercial activity and local context. Any simulation should
reproduce all the elements of a commercial kitchen and involve all the team members. This type of activity will
provide the opportunity for the integrated assessment of practical commercial cookery skills and relevant
knowledge.

If the assessment cannot be undertaken on-the-job, then a close simulation must be achieved. Creating a
fully equipped environment would provide optimum conditions for assessment of multiple units of
competence. This would involve creating a practice environment where a range of typical industry
functions is undertaken under normal workplace conditions.

Equipment Guidelines Page 2 IssueMay 2003

 COMMON and HOSPITALITY CORE - Venue Requirements

THHCOR01B Work With Colleagues and Customers

THHCOR02B Work in a Socially Diverse Environment
THHHCO01B Develop and Update Hospitality Industry Knowledge

Suitable classroom environment Legislative requirements (disability, discrimination, EEO)

Sources / references - see below Illustrate appropriate presentation/grooming
Operating manuals - presentation/ Suitable resources - publications, texts, videos (i.e.
grooming special needs, body language, customer service,
presentation & grooming, customer complaints)

THHCOR03B - Follow Health, Safety and Security Procedures

Suitable classroom environment Suitable resources - publications, texts, videos

Sources / references -see below Illustrate appropriate presentation / clothing
Operating manuals - workplace safety Legislative requirements - OH&S, Food Act

Examples of evidence of sources / references: Office of Fair Trading and Business Affairs
Aboriginal & Torres Strait Islander Commission Workcover Authority
Equal Opportunity Commission Casino & Gaming Authority
Australian Tourist Commission Liquor Licensing Commission
State/Territory Tourism Authority Superannuation Board
Bureau of Tourism Research Workplace Relations
Australian Bureau of Statistics Australian Taxation Office
Department of Education and Training Appropriate union representative / agents

Examples of evidence of legislative requirements:

Federal Legislation:
• Industrial Relation Act 1974
• Bankruptcy Act 1966
• Insurance Act 1973
• Insurance Contracts Act 1984
• Human Rights and Equal Opportunity Act 1986
• Secret Commissions Act 1095
• Trade Practices Act 1974

State Legislation: (please note, examples only, must be specific for each State/Territory)
• Occupational, Health and Safety Act
• Health Act
• Carriers and Innkeepers Act
• Consumer Affairs Act
• Goods Act
• Lotteries, Gaming and Betting Act
• Gaming Machine Act
• Liquor Control Reform Act
• Food Act

Equipment Guidelines Page 3 IssueMay 2003

COMMERCIAL COOKERY - Venue Requirements

THHBKA01B Organise and prepare food

Access to a suitably equipped operational kitchen with a range of small and large fixed and moveable equipment
and supplies commonly found in an operational kitchen.

Stainless steel benches Commercial oven inc. combi ovens (1 per 2 students)
Cutting boards (colour coded) Sharpening Steel
Scales Assorted cooks knives
Burners (2 per 1 student) Boning knives
Bain Maries / hot box Utility knives
Deep fryer Bread knives
Hot plate /grill Vegetable peelers
Microwave Fruit corers
Salamander Melon ballers
Commercial Mixer Egg slicer
Slicing machine Wooden spoons
Refrigeration unit with shelving Scrapers and spatulas
Freezer unit with shelving Serving spoons and ladles
Cling film Whisks (fine & course wire s/s)
Aluminium foil Food processor i.e. robo coupe & accessories
First aid kit & manual Measuring spoons
Fire blanket & extinguishers Pastry /rubber scraper
Personal protective clothing Tongs and serving utensils
Food Handler gloves Can opener
Disinfectant Painting brush
Detergents Pastry brush
Baking trays Plastic gloves
Baking sheets Assorted pots and pans
Garbage bins and bags Assorted frypans (s/s, cast iron, iron)
Tea towels Assorted s/s strainers & colanders
Double sink Assorted s/s mixing bowls
Commercial dishwasher Storage containers (hot & cold storage)
Sponges, brushes, scourers Storage containers with airtight lids
Separate hand basin & soap dispenser Storage facilities
Hand towel dispenser Food handlers information

Secondary Equipment:
Sufficient ingredients for assessment Sufficient storage space for ingredients

THHBKA02B Present food

Equipment as listed in THHBKA01B and:

Appropriate crockery Food & beverage trays

Buffet unit & service utensils Buffet display items
Platters Display boards

THHBKA03B Receive and Store Kitchen Supplies

Access to suitably equipped and operational receiving and storage areas.

Cleaning materials & separate storage
Nominated delivery area
Meat, seafood, poultry, fruit & veg.
Temperature probe/thermometer
Storage trays & equipment
Freezer (commercial supplier)
Designated storage areas (dry & dairy)
Scales suitable to weigh large quantities
Suitable storage shelves
Appropriate recording systems (eg colour coded food
labels)

Equipment Guidelines Page 4 IssueMay 2003

THHBKA04B Clean and Maintain Kitchen Premises
Equipment as listed in THHBKA01B and:

Commercial dishwasher Designated storage area

Appropriate chemicals Various surfaces
Disinfectants, pesticides Mops, brooms and brushes
Wet and dry vacuum Garbage area
Cloths, swabs, plastic bucket Personal protective equipment eg gloves, goggles, and/or
Waste sink for mops face masks, rubber aprons

THHBCC01B Use Basic Methods of Cookery

Access to a suitably operational commercial kitchen with a range of small and large fixed and moveable equipment
and supplies commonly found in an operational commercial kitchen. Facilities will include equipment as for
THHBKA01B and:

Preparation area 1 sink per two students

Appropriate utensils Appropriate crockery
Appropriate cutlery Appropriate pots / pans
Storage facilities Salamander (1 per 4 students)
Deep fryer (1 per 4 students) Fine wire strainer (Chinois)

Equipment to achieve the following:

Poaching Boiling
Stewing Steaming - atmospheric, pressure (optional)
Braising Microwave
Roasting Grilling
Frying - deep and shallow Baking
Pot roasting

THHBCC02B Prepare Appetisers and Salads

Appropriate receptacles for presentation/display purposes

THHBCC00B Prepare Sandwiches

Packaging materials Sandwich cutting templates, guides

THHBCC03B Prepare Stocks, Sauces and Soups

Stock pots
Mouli / food processor

THHBCC04B Prepare Vegetables, Eggs and Farinaceous Dishes

Steaming baskets
Omelette pans

THHBCC05B Prepare and Cook Poultry and Game

Trussing string and tools (inc. trussing Boning and carving knives
and larding needles)

Equipment Guidelines Page 5 IssueMay 2003

THHBCC06B Prepare and Cook Seafood

Fish poacher Boning and filleting knives

Fish scaler Pair of pliers or tweezers

THHBCC07B Select, Prepare and Cook Meat

Boning and filleting knives Mesh gloves

Meat mallet or hammer

THHBCC08B Prepare Hot and Cold Desserts

Ice cream making machinery Templates, portion control markers, scoops, etc
Moulds, darioles, ramekins, etc Access to Ice-cream machine

THHBCC09B Prepare Pastry, Cakes and Yeast Goods

Templates and cutting guides Dough mixers, rolling pins

Cake tins, moulds, forms Piping bags, nozzles and decorating accessories
Prooving cabinet (or similar)

THHBCC10B Plan and Prepare Food for Buffets

Records / planning documentation Decoration items – food and/or non food

Suitable display crockery for buffets Buffet service equipment eg chaffing dishes, Bain Marie

THHBCC11B Implement Food Safety Procedures

Safety Procedures in the establishment Relevant documentation or records to effectively

implement Food Safety Procedures

THHBCC13BPlan and Control Menu Based Catering

Calculator Catering control systems (manual or computerised)

Production planning sheets Sales analysis forms
Daily kitchen reports Wastage sheets

THHBCC14B Organize Bulk Cooking Operations

Bulk cooking systems equipment

THHADCC01B Prepare Pates and Terrines

Moulds and forms Commercial – high speed food processor

Access to crushed ice Cooking thermometer

Equipment Guidelines Page 6 IssueMay 2003

THHADCC02B Plan, Prepare and Display a Buffet

Suitable display crockery for buffets Buffet service equipment eg chaffing dishes, Bain Marie

THHADCC04B Prepare Portion Controlled Meat Cuts

Knives Vacuum machine
Meat mallet or hammer Scales (1 gram denomination)
Packaging material

THHADCC05B Handle and Serve Cheese

Knives and slicing equipment Trolley or board for presentation where required
Protective packaging & equipment

THHADCC06B Prepare Chocolate and Chocolate Confectionary

Couverture Chocolate moulds

Pure alcohol Sponges, scourers, brushes, specialty scrapers
Marble slab Suitable dry storage facilities
Warming area (double bain marie)

THHADCC07A Select, Prepare and Serve Specialized Food Items

Where this unit is delivered / assessed in conjunction with operational / service units the resource
requirements for those units apply.

THHADCC08A Select, Prepare and Serve Specialist Cuisine’s

Where this unit is delivered / assessed in conjunction with operational / service units the resource
requirements for those units apply.

THHS2CC1B Monitor Catering Revenue and Costs

Budgets Purchasing system (manual or computerised)

Operational income statements Food control and production schedules
Financial records Computer with appropriate software, if appropriate
Labour costs

THHS2CC2B Establish and Maintain Quality Control

Observation sheets Documentation of enterprise procedures for quality

Tasting record forms control

THHS2CCB3 Develop a Food Safety Plan

Access to enterprise menus & recipes Reference material to establish relevant standards
Food Safe Thermo probes, thermometers
Disinfectant equipment – swabs etc Enterprise standard operating procedures (pest control,
cleaning/sanitation programs, equipment maintenance)

Equipment Guidelines Page 7 IssueMay 2003

THHCCH01A Prepare, Cook and Serve Food

Electric, gas or induction ranges Ovens inc. combi ovens

Microwaves Grills & griddles
Deep fryers Deep fryers
Salamanders Food processors
Blenders Mixers
Tilting frypan, brat pan Steamers
Bains Marie

THHCCH02A Prepare, Cook and Serve Food for menus

Electric, gas or induction ranges Ovens inc. combi ovens

Microwaves Grills & griddles
Deep fryers Deep fryers
Salamanders Food processors
Blenders Mixers
Tilting frypan, brat pan Steamers
Bains Marie Utensils
Slicers Pans

Equipment Guidelines Page 8 IssueMay 2003

BASIC FOOD & BEVERAGE - Venue Requirements

THHBFB00B - Clean and Tidy Bar Areas and/or

THHBFB01B - Operate a Bar
Equipment required to be available at the venue for the delivery of this competency:

Glassware:
Wine - Red Beer glasses (variety)
Wine - White Water glasses
Wine - Champagne Flute Liqueur Coffee Glasses
Port / Sherry Hiball
Brandy Balloon Old Fashioned
Liqueur Cocktail (3 types)

Additional Equipment:
Post mix system or bottled mixes ` Cutting Board to HACCAP specifications
Beer reticulation system Small Knives
Ice machine Service Trays & Liners
Range of Liqueurs Ice Bucket & ice
Range of Bottled & Canned Beers Tongs
Variety of Juices Glass Washer
Cocktail shaker (Boston, American) Garnish Containers
Blenders Straws, swizzle sticks, coasters - HACCP specific
Hawthorn strainer Wine lists
Order pads / dockets Mixing Glass
Cashiering facilities, cash register, Variety of Pourers (Speed, Optic, Inverted Optic, Nip
manual & electric Measures)
Full Range of basic spirits e.g. rum, gin, Coffee & Tea Making Facilities - cappuccino machine,
brandy, scotch, vodka cups, saucers, sugar bowls, milk jugs, etc
Credit card facilities/ EFTPOS Cleaning equipment - wet & dry cloths, disinfectants,
mops, bucket, etc.

THHBFB02B - Provide a Link Between Kitchen and Service Areas and/or

THHBFB03B - Provide Food and Beverage Service
Equipment required to be available at the venue for the delivery of this competency:

Main Equipment required -

5 Tables (small 2’s or 4’s) 2 Sideboards (or tables substitute)
15 Chairs (minimum)

Minor Equipment - Essential

Tablecloths Menus / wine list
Selected linen / serviettes Docket books
Cruets Reservations book
Ashtrays “Reserved” signs
Table no’s

Cutlery Crockery
Main knives Side plates
Main forks Main
Entree knives Fish
Entree forks Entrée
Dessert spoons Soup bowls
Soup spoons Dessert bowls
Side knives Coupes
Teaspoons Milk jugs
Saucers Sugar bowls
Coffee / tea cups
Glassware - standard sample of varieties
Wine - red Wine - sparkling wine
Equipment Guidelines Page 9 IssueMay 2003
 Wine - white

Equipment – Optional
Escargot tongs Nut crackers
Lobster picks Vases, candles
Fish knives Fish forks

Other equipment and items:

Butter dishes and curler Pepper mills - optional
Coffee pots Milk and sugar containers
Water jugs Tea pots
Bread baskets/plates Water glasses
Cleaning equipment Waiters station
Toasters Guest accounts
Credit card facilities / EFTPOS Various legal tender types (cash, vouchers, cheques)

For beverage service, facilities should include:

Beer taps Beer reticulation system - for observation
1 post mix system 1 glass washer
Ice making facilities 1 refrigeration unit
Wine spirit cellar / storage Small cocktail making equipment
Drink trays for table service Spirit dispensing system
Bar with washable work benches with Refrigeration - 1 display including short term wine
sink, hot/cold water storage

Necessary equipment and glassware for the service of:

White wine Red wine
Champagne/sparkling wine Spirits
Fortified wine Soft drinks
Cocktails, etc

THHBFB04B - Provide Table Service of Alcoholic Beverages

Equipment required to be available at the venue for the delivery of this competency:

Ice buckets or alternative Waiters friend

Wine stands or alternative Wine list
Waiters cloths or alternative Appropriate wines
Wine glasses – red Tables (4)
Wine glasses – white Chairs (8)
Wine glasses - champagne

THHBFB05B - Operate Cellar Systems

The Cellar area must be large enough to allow all participants to view and practice with the equipment being
demonstrated. Equipment required to be available at the venue for the delivery of this competency:

Kegs Room 2 Complete beer lines (from head lead up)

Manifolds Cool Room
Transfer leads Bar area (not in use) to show cleaning procedure
Gas Gauges Cleaning equipment
Post-mix system Packaged and paper products
Requisition forms Safety goggles
Cleaning procedure + 50 litre keg and Liquor Storage Area (sufficient working area to show
cleaning solution (Pre.Bractor) how to dismantle keg extractors)
Appropriate stock

THHBFB06B Complete Retail Liquor Sales

Liquor products Retail display area

Point of sale equipment Wrapping materials

Equipment Guidelines Page 10 IssueMay 2003

THHBFB08B Provide Room Service

Trolleys and trays Crockery

Cutlery Glassware
Order books/documentation Computer software (optional)

THHBFB09B Provide Responsible Service of Alcohol

Appropriate face-to-face training room

THHBFB10B Prepare and Serve Non Alcoholic Beverages

Tea & coffee making equipment Cold drink equipment eg juicers, blenders
Hot & cold drink crockery/glassware Drink garnishes/garnishes

THHBFB11B Develop and Update Food and Beverage Knowledge

Industry journals Internet

Library

THHBFB12A Prepare and Serve Espresso Coffee

Types and brands of coffee Serviceware including cups, saucers, mugs,

grinders/mills and coffee machines flatware
Weighing & measuring equipment Storage bins in appropriate materials
Cups of various sizes Blind or blank filters
thermometer

THHADFB01B Provide Specialist Advice on Food

Where this unit is assessed in conjunction with operational/service units the resource requirements
for those units apply.

THHADFB02B Provide Specialist Wine Service

Variety of wines Wine menus

Wine books Internet (optional)

THHADFB03B Prepare and Serve Cocktails

Shaker / blender Stirrers / swizzles

Typical cocktail ingredients Typical cocktail glassware
Strainers Garnishes
Ice / ice scoop

THHADFB05A Plan and Monitor Espresso Coffee Service

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply. This units builds on the unit THHBFB12A Prepare and Serve Espresso Coffee

THHADFB06B Provide Gueridon Service

Trolley Burner / lighter / fuel

Linen Food & beverage items for preparation & cooking
Cooking & serving utensils

THHADFB07B Provide Silver Service

Equipment Guidelines Page 11 IssueMay 2003

 Tables Crockery
Cutlery Glassware
Silver service equipment Food & beverage items for silver service

THHADFB08A Manage Wine for a Wine Outlet

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply. Refer to Range Statement in the unit descriptor.

Equipment Guidelines Page 12 IssueMay 2003

 FRONT OFFICE - Venue Requirements

THTSOP06B- Receive and Process Reservations

Access to an operational front office set up with a range of small and large, fixed and moveable equipment and
supplies commonly found in operational reservations areas. Facilities will include:

Telephone system Safety deposit facilities

Appropriate filing systems Appropriate reports
Reservation forms Facsimile machine
Office equipment Guest accounts
Front Office/Reservation Travellers cheques
Computer system Credit card facilities
Tariff sheets/brochures

THTSOP08B – Operate a Computerised reservation System

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply. Refer to Range Statement in the unit descriptor. This unit has strong linkages
to the range of Sales and Office Operations units.

THHBFO02B - Provide Accommodation Reception Services

Equipment listed in BFO 1 and: Message taking facilities

Room status records Room cards and lists
Guest arrival / departure lists Registration forms
Account payment facilities

THHBFO08B Conduct Night Audit

Appropriate Filing System Office Equipment

Appropriate Reports Sets of accounts to be audited

THHBFO09B Provide Club Reception Services

Brochures/information pack Membership application forms

Membership database/records Club membership cards/applications
Honorary membership cards Member register
Club reception areas

THHBFO10B - Provide Porter Services

Access to a suitable equipped theory space and an operational bell desk set up with a range of small and large,
fixed and moveable equipment and supplies commonly found in an operational bell desk area.

Luggage trolleys Baggage tags

Desk diary Paging system
Guest arrival/departure reports Log of movements
Luggage room log Car parking procedure
Equipment on loan log

Equipment Guidelines Page 13 IssueMay 2003

 HOUSEKEEPING - Venue Requirements

Housekeeping Competencies Ratio of Students: Trainers

The housekeeping area should be large enough to accommodate all students, if the facility is not appropriate,
describe how training is organised to ensure competencies are achieved. Students should have access to facilities
that have a fully functional or mock up hotel or motel room containing:

Sleeping area:
Double, single and fold away beds Telephone
Dressing tables Wall mirrors
Bed linen Tea and coffee making facilities
Stocked bar fridge TV receiver and VCR
Table lamps

Bathroom:
Toilet Shower or bath/shower
Hand wash basin Wall mirror
Linen

Equipment:
Room service trolley Vacuum cleaner
Hand equipment Cleaning materials and polishes
Promotional/guest material (letterhead, envelopes, brochures)

THHBH01AB - Provide Housekeeping Services to Guests

Television Refrigerator
Radio Iron and ironing board
Beverage making facilities Air conditioner (optional)
Hairdryer Ceiling fan
Lamps - light fittings Vanity unit
Mini bar Bath/shower/spa
Fire Extinguishers

Access to operational systems for general guest relations procedures. Systems will include:
Welcoming guests Complaints handling
Correct way to address guests Handling awkward situations
Advising guests of facilities Procedures for lost and found property

THHBH03B - Prepare Rooms for Guests

Access to various types of guest bedrooms eg:

Twin bedded Double bedded
King-size Queen-size
Suite Family room

Equipment required to be available at the venue for the delivery of this competency:
Vacuum cleaners x 6 Postcards (optional)
Pillowcases Envelopes
Sheets - king Writing paper
Sheets - queen Door knob breakfast menus
Sheets - double Laundry bags
Sheets - single Laundry lists
Blankets Information guide
Bedspreads Street directory (optional)
Mattress protectors Assorted brochures & promotional leaflets
Beds Company magazine (optional)
Tables Fax paper
Chairs DND/MU signs
Equipment Guidelines Page 14 IssueMay 2003
 Luggage racks Mini bar List
Directory of services Compendium cover
Room service menus Waste paper bin
Television guide Curtains
In-house movie guide Television
Note pads Radio
Pens Beverage making facilities
Lamps and light fittings Dusters
Mini bar Glass cleaner/telephone sanitiser
Iron and ironing board (optional) Air/carpet deodorisers
Door signage Furniture Polish
Air Conditioner (optional) Garbage Bags
Ceiling Fan (optional) Door Stoppers
Long handled duster Fire extinguisher - red
Cups Fire extinguishers - beige
Saucers Fire extinguishers - blue
Teaspoons Fire extinguishers - red with white band
Tea/coffee/hot chocolate Fire extinguishers - red with black band
Sugar Fire extinguishers - yellow (optional)
Milk Coat Hangers
Glasses Furniture dusting cloth
Bottle opener (optional) Tea towel
Electric blanket (optional) Biscuits (optional)
Key Cleaning equipment
Appropriate chemicals Telephone
Cots, roll-away bed Service trolley
Solvent cleaner Mirrors & glassware
Dry cloths Shower cap
Synthetic detergent Toothbrush (optional)
Lint-free cloth Toothpaste (optional)
Cream cleanser Tissues
Sanitiser Toilet rolls
Toilet brush Sanitary bags
Toilet cleaning cloth Rubbish bin
Acid cleaner Rubbish bin Liner
Bucket Razor (optional)
Mop After shave (optional)
Floor rag Shaving cream (optional)
Bath mats Bath salts (optional)
Hand towels Toilet
Face washers Shower/spa/bath
Bath sheets (optional) Vanity unit and basin
Bath robes (optional) Vacuums x 6
Soap Multi surface cleaner
Hand/body lotion (optional) Garbage Bags
Shampoo/conditioner (optional) Protective Gloves
Pest control systems Replacing & reporting damages reports

Equipment Guidelines Page 15 IssueMay 2003

THHBH05B Launder Linen and Guest Clothes

Washer Sorting blankets

Dryers Shelves
Irons Steam presses
Coat hangers Polytube bags
Shirt cards Polymarker

THHBH06B Provide Valet Service

Shoe cleaning equipment Coat hangers

Clothes Clothes crushes

THHBH02A - Clean Premises and Equipment

Access to:
• Cleaning equipment storage room
• Public toilets
• Restaurant / coffee shop
• Range of different surfaces including but not limited to carpet, marble, ceramic, wood, clay, rubber, vinyl,
leather, woodwork, painted surfaces, crystal, mirror/glass, terrazzo, slate, granite

Equipment:
Cleaners trolley Chemical hazard charts/material safety data sheets
Chemical dispenser Access to areas that require cleaning
Sluice Sink Storage areas

Range of electrical cleaning equipment including but not limited to:

Selection of vacuum cleaners Wet and dry extraction machine
Polishing machine Carpet drier
Automatic scrubber

Cleaning Equipment and Chemicals:

Toilet brushes Range of mopping buckets
Range of sweeping brooms Scissor mops
Dustpan and brush Wet floor signs / cleaning in progress signs
Lobby pan / brush Window squeegee / extension poles
Rags Hand soap
Feather dusters Toilet rolls
Floor pads Tissues
Abrasive pads Range of cleaning chemicals inc. alkalis, acids, neutrals
Rubber gloves Solvents (optional)
Syringe bin and tongs Access to sanitary disposal systems

Equipment Guidelines Page 16 IssueMay 2003

THHBFO04A - Maintain Financial Records

Fully equipped theory room Personal computer for each participant

Appropriate software Supply of double entry & ledger/journal entry paper
Printer Summary / balance sheets
Guest ledgers

THHBFO05A - Process Financial Transactions

An operational cashiering set up with a range of small and large, fixed and moveable equipment and supplies
commonly found in operational cashiering areas. Preferably a computer simulation system. Facilities will include:

EFTPOS machine Credit card facilities

Office equipment Guest accounts
Travellers cheques Exchange rates
Charge back vouchers Various legal tenders eg, cash, vouchers, cheques

THHBFO06A - Perform Clerical Procedures

Access to an operational office space set up with a range of small and large, fixed and moveable equipment and
supplies commonly found in operational office areas.
Facilities will include:

Facsimile Franking
Photocopying Word processor, computer
Assorted mail Filing systems
Printer Office supplies

THHBFO07A - Communicate on the Telephone

Access to an operational office space set up with an appropriate telephone communication system capable of:

Transferring calls Recording calls

Using paging system Message facilities
Guest phone charges facilities Switchboard operation inc. connecting internal/external
Wake-up call facilities lines

Equipment Guidelines Page 17 IssueMay 2003

 GAMING - Venue Requirements

THHBG01B – Attend Gaming Machines

This unit deals with the skills and knowledge required to conduct day-to-day operations in a gaming location. It
covers the operation and maintenance of gaming machines, pay outs and security of gaming areas, and the
provision of advice on all games offered by the enterprise. The operation of Keno and TAB are found in the Units
THHBG02B Operate a TAB outlet and THHBG03B Conduct a Keno game. Where this unit is assessed in
conjunction with other operational / service units as recommended, the resource requirements for those units
apply.

Gaming Machines (may include: poker
machines, approved amusement
devices, slot machines, multi terminal
gaming machines, progressive/stand
alone machines, stand-alone games,
linked machines, linked progressive
jackpot systems
This unit may apply to all header systems including
Tabaret, Tattersall’s, EDT, data retrieval and
promotional systems including computer games,
Dacom, Turbo-Bonus, EDT and Player Tracking,
Gov’t monitoring systems

Replacement parts Austext / teletext facilities and TV monitors

Ticket bins Form guides
TAB Stationary (betting slips) Cleaning materials
Replacement parts Austext / teletext facilities and TV monitors
Ticket bins Form guides

Please note that in some State/Territories, Responsible Conduct of Gambling/Gaming is a requirement of

State/Territory legislation and therefore the unit THHADG03B Provide responsible gambling services is a pre-
requisite or co-requisite to this unit.

THHBG02B Operate a TAB Outlet

This unit deals with the skills and knowledge required to conduct day-to-day operations within a TAB outlet within
a hospitality enterprise.

This unit applies to all sectors of the hospitality industry which operate a TAB outlet including clubs, hotels, pubs.
The following explanations identify how this unit may be applied in different workplaces and circumstances.

TAB refers to Totalisator Agency Board operations and may cover horse racing and betting on other sports
according to State/Territory practices.

TAB Stationary (betting slips) Cleaning materials

Replacement parts Austext / teletext facilities and TV monitors
Ticket bins Form guides

THHBG03B Conduct a Keno Game

Ticket paper rolls On-line Keno terminal and display medium

Keno betting stationary

THHADG01B Analyse and Report on Gaming Machine Data

A data retrieval system(s) State/Territory legislative requirements

Calculator Gaming machine reporting software

THHADG03B Provide Responsible Gambling Services

Equipment Guidelines Page 18 IssueMay 2003

 State legislative requirements

Equipment Guidelines Page 19 IssueMay 2003

 PATISSERIE - Venue Requirements

To deliver the following patisserie units of competence, one must have access to a suitably operational pastry
kitchen with a range of small and large fixed and moveable equipment and supplies commonly found in an
operational kitchen.

General facilities for practical work

• Real or simulated pastry kitchen, or unit type
kitchen sufficient in size for the required number
of students
• Access to power for electric machines
• Hand washing sink complete with sanitising
liquid soap
• Paper hand towel or warm air hand drier
• Access to toilets
• Appropriate benches
• Sinks with hot and cold water
• Garbage bins & bags
• Cleaning and sanitising equipment and products
• Brooms and mops /buckets /brush and shovel
• Adequate lighting and ventilation
• Fire extinguishes and fire blankets
• White board.
• Adequate shelving
• Complete and easily assessable First Aid Kit
• Cling film, Aluminium foil, grease proof paper

Fixed equipment must include:

Deck or convection oven Adequate refrigeration
Gas or electric stove tops Freezer
Pastry / dough break Commercial cake mixer eg Hobart, including
attachments – dough hook, bishops hat, whisk

Hand held equipment must include:

Forms, moulds Piping bags and nozzles
Sugar thermometer Pie weights for blind baking
Pastry cutters and shapes Spatulas, scrapers, palette knife
Cake tins, loose bottom eg fluted flan Cake tins fixed base, shaped eg Bundt
Adjustable frames and forms Baking paper, parchment paper
Oven timer Spray painting / decorating paintbrushes
Comb scrapers Cake bases stands, platforms
Drum sieve Rolling pin
Marzipan modelling tools Wire cooling racks
Sets of stainless steel bowls Range of pastry brushes, flour brushes
Scales (1 gram increments) Silicon paper
Flour sieves Large serrated cake knives
Oven trays Large metal spoons (plain and slotted)
Wooden spoons and spatulas Range of sauce pans & pots for small & large production
Sets of plain and fluted cutters Metric calibrated measuring jugs
Ladles, a variety of sizes Balloon whisks (firm and light)
Graters Plastic chopping boards
Storage containers Knives
Flour sieves Metal and bamboo cake skewers
Icing and cocoa powder dusters Portion control scoops

THHBPT01B Prepare and Produce Pastries

Pastry Sheeter Deck oven

THHBPT02B Prepare and Produce Cakes

Commercial Mixer

Equipment Guidelines Page 20 IssueMay 2003

THHBPT03B Prepare and Produce Yeast Goods
Proofer
Spiral Mixer
THHADPT01B Prepare Bakery Products for Patissiers
Speciality bread moulds
THHADPT02B Prepare and Present Gateaux, Tortes and Cakes
Metal Scrapers, a range of shapes and
sizes
Novelty cake tins/forms eg oval, heart,
square, triangle etc
D shape cake log forms
Marble slab/s
Cake wheels
Chocolate thermometer
Saccharometer
Fine piping tubes size 3 to “000”
Presentation equipment requirements
Cake boxes various sizes
Cake stands with clear cover
Platters / mirrors
Disposable gloves
Gateaux serving tongs and trowels
THHADPT03B Present Desserts
Soufflé cups
Bombe moulds
Omelette pans
Crepe pans
Blinis pans
Gratin dishes
Industrial strength food processor (eg
robot coupe)
Stencils for cigarette paste decoration
techniques (matfer type)
Whisks fine and heavy gauge
Acetate plastic sheets
Icing and cocoa powder dusters
Variety of templates
Plastic storage trays
Strainers
Presentation equipment requirements
• Sweets trolley, or dessert buffet table
• Dessert serving equipment, tongs, spoons,
dessert trowels, scoops etc
• Cake boards for individual gateaux and large
gateaux
• Cake stands with clear cover
• Multi tier cake stands
THHADPT04B Prepare and Display Petits Fours
Equipment Guidelines
Marble Bench
Large cake rings ranging from 20 cm to 30 cm diameter
Cake rings, for individual petit gateaux various shapes
(metal or plastic forms)
Silicon Mats
Variety of decorative Combs
Fine icing sugar sieves
Crimpers various sizes and designs
Croque em bouche mould
Stencils for cigarette paste decoration techniques
(matfer type)
Cake boards for individual gateaux/large gateaux
Multi tier cake stands
Refrigerated cake display cases or towers
Doyleys, a range of shapes and sizes
Individual novelty mousse cake tins/forms, oval, heart,
square, triangle etc.
Plastic strip for lining tins and forms for mousse cakes
and modern charlottes
Storage containers
Metal cake skewers, Bamboo skewers
Chocolate spray gun
Large and small Charlotte moulds
Squeeze bottles for assorted coulis and cold sweet
sauces
Steamer (combi oven stand alone steamer or Chinese
steamer )
Dariole moulds, various sizes
Blow torch, or salamander
Deep fryer and associated small equipment
Fluted and plain flan rings.
Tartlet moulds
Silk screens (for cocoa mass screen techniques)
• Refrigerated display cases or towers
• Variety of suitable dessert plates, dishes,
glasses, bowls and coupes
• Doyleys, a range of shapes and sizes
• Disposable gloves for food handling
Page 21 IssueMay 2003
 Special petite four dipping racks Metal Scrapers,a range of shapes and sizes
Marble slab/s Silk screens (for cocoa mass screen techniques)
Dipping forks Chocolate thermometer
Petit four cutters Saccharometer
Silicon Mats Variety of decorative Combs
Fine piping tubes size 3 to “000“ Fine icing sugar sieves
Fine paint brushes size 3 to “000” Petite fours moulds for baking.
Cocoa butter spray Chocolate spray gun
Nougat lacquer Set of colours
Plastic strip for lining moulds (mousse Stencils for cigarette paste decoration techniques
petite fours) (matfer type )

Presentation equipment requirements

Cake boards Platters / mirrors
Cake stands with clear cover Presentation containers or boxes of various sizes
Multi tier cake stands Doyleys, a range of shapes and sizes
Petite four paper cases Disposable gloves
Serving tongs and trowels Refrigerated cake display cases or towers

THHADPT05B Prepare Model Marzipan

Marzipan modelling tools Airbrush

Standard recipes Hand sterilising liquid or pure alcohol
Marzipan refiner, or high powered food Textured boards (mustard seed, rice, plastic) for citrus
processor (robot coupe) rind effect
Chocolate thermometer Novelty moulds
Saccharometer Dipping forks
Storage trays Marble slab/s
Silicon Mats Variety of flower petal cutters
Storage containers Crimpers various sizes and designs
Nougat lacquer Textured rolling pins
Leaf moulds Fine piping tubes size 3 to “000“
Marzipan colours Fine icing sugar sieves
Chocolate spray gun kit, or brown cocoa butter aerosol

Presentation equipment requirements

Cake boards Presentation boxes of various sizes
Cake stands with clear cover Multi tier cake stands
Ribbon Platters / mirrors
Doyleys, a range of shapes & sizes Disposable gloves
Serving tongs Cellophane bags

THHADPT06B Prepare Desserts to Meet Special Dietary Requirements

Saccharometer Recipes

THHADPT07B Prepare and Display Sugar Work

Air conditioned room Airtight sugar display cases

Basket weave boards (round and oval Assorted rings, moulds, metal bars and similar
shaped) complete with metal rods equipment usable for poured and moulded sugar work
Blow torch Cake wheels
Silicon paper and mats Scissors
Heat resistant plasticine Suitable presentation bases eg mirrors, tiles, platters etc
Saccharometer Hair drier with cold air setting or small cooling fan
Marble slab Disposable gloves for pulling and shaping sugar
Hand pump (for blowing sugar) Heating lamp – red or white light
Modelling tools (eg marzipan tools)

Equipment Guidelines Page 22 IssueMay 2003

THHADPT08B Plan, Prepare and Display Sweet Buffet Show Pieces
This unit includes sweet buffet showpieces prepared from the following mediums:
1. SUGAR
2. CHOCOLATE
3. MARZIPAN
4. PASTILLAGE

Standard recipes Marble slab/s

Marzipan modelling tools Fine icing sugar sieves
Range of pastry brushes Fine piping tubes size 3 to “000 “
Storage trays Microwave oven
Silicon paper and mats Large and small Air tight Storage containers
Fine paint brushes size 3 to “000” Quick lime
Nougat lacquer Firm Wire and pliers
Aluminium rolling pin Small very fine strainers
Calcium Carbonate Tartaric acid (stored in bottle with eye dropper lid)
Large strong scissors Spirit burners with wicks and methylated spirits
Small scissors Variety of leaf moulds, metal or silicon
Pure alcohol Heat resistant plasticine
Cake boards Silicon rubber novelty moulds and shapes
Multi tier cake stands Air brush Kit complete with alcohol based colours
Platters / mirrors Hair drier with cold air setting, or small cooling fan
Cake stands with clear cover Polystyrene boxes and satay sticks, or tooth picks
Doyleys (range of shapes and sizes) Socles and decorative cloths, eg silk, velvet, satin
Basket weave boards (round and oval Sugar colours, water based, paste colours, powdered
shaped) complete with metal rods) colours or alcohol colours
Wide variety of plastic and metal egg Perspex, plastic or glass air tight display cases, domes
moulds and novelty shapes and containers

Additional equipment required for chocolate showpieces:

Wide variety of plastic and metal egg Chocolate spray gun Kit (with powerful compressor)
moulds and novelty shapes
Chocolate thermometer Chocolate carving tools (lino carving, wood carving etc )
Chocolate dipping forks Pure alcohol & cotton wool for polishing moulds
Nougat lacquer Fine icing sugar sieves
Plastic acetate sheets Textured rolling pins
Gold leaf sheets Pasta machine (for modelling chocolate)

Additional equipment requirements for Pastillage Sweet Buffet Show pieces

Textured rolling pins Course sand paper
Fine sand paper Unsealed 5 ply wooden boards (for drying)
Stencils A wide variety of cutters and moulds
Dried starch (for drying) Scalpels or similar sharp knife
Balsa or fine toothed wood saw

THHSPT01B Plan Coffee Shop Layout, Menu and Storage

Real or simulated dining room facility comprising:-

Tables and chairs Drink trays
Cutely and crockery Dessert trolley
Linen or napkins Refrigerated cake display cabinets
Table decorations Cash register
Table numbers Access to toilets
Menu’s and menu boards Food service counter, fixed or portable
Facilities, machines, & small equipment required for the production of a range of different, hot beverages,
filter coffee, cappuccino, café latte, hot chocolate, tea etc

General facilities for practical work

White board Real or simulated pastry kitchen, or unit type kitchen
Equipment Guidelines Page 23 IssueMay 2003
 sufficient in size for required number of students
Adequate shelving Access to power for electric machines
First Aid kit Hand washing sink complete with sanitising liquid soap
Paper hand towel or warm air hand drier Cling film, aluminium foil, grease proof paper
Access to toilets Brooms and mops/buckets/brush and shovel
Appropriate benches Adequate lighting and ventilation
Sinks, hot and cold water Fire extinguishes and fire blankets
Garbage bins & bags Cleaning and sanitising equipment and products

Equipment Guidelines Page 24 IssueMay 2003

 COMMERCIAL CATERING - Venue Requirements

To deliver the following commercial catering units of competence, one must have access to a suitably operational
catering kitchen with a range of small and large fixed and moveable equipment and supplies commonly found in an
operational kitchen.

Minimum equipment required as per THHBKA01A plus specific equipment as per recipe requirements to achieve
product outcomes.

THHBCAT01B Prepare Foods According to Dietary and Cultural Needs

Bulk cookery units as utilised within the Relevant documentation or computer programs used
industry sector within the industry
Relevant recipes Specific ingredients to suit dietary and/or cultural
requirements
Scales with 1 gram increments

THHBCAT02B Packaged Prepared Foodstuffs

PH tester Various packaging material

Thermometer Variety of sealing and filling machines
Suitable storage shelves and areas Suitable labelling procedures and equipment

THHBCAT03B Transport and Store Food in a Safe and Hygienic Manner

Relevant transport system Monitoring time and temperature equipment

Established documentation/records/logs Appropriate storage and transport facilities

THHBCAT04B Operate a Fast Food Outlet

Access to a operating fast food outlet Laser thermometer (optional)

Tools & utensils (scrapers, tongs, ladles,
seasoning shakers, metal spoons,
bowls)
Food safety documentation
Cooking equipment (microwaves, deep fryers, hot
plates, rotisseries, pans, urns, bain marie, food
warmers, etc)
Cash handling/storage equipment (manual or electronic
cash registers, strong boxes, cash bags)

THHBCAT05B Apply Cook-Chill Production Processes

Pasteurising equipment Vacuum sealing equipment

Packaging material
Suitable refrigerated storage area
Chilling equipment (blast chiller/ice slurry
tumbler to achieve compliance with food
safety regulations)
PH tester thermocouple chilling equipment
Commercial rethermalisation equipment to assure food
safety compliance (eg combi steamer)
Cooking equipment, fixed and hand held to achieve
product outcomes (see THHBKA and THHBCC units for
requirements)

THHBCAT06B Apply Catering Control Principles

Catering control documentation/ records/logs

Equipment Guidelines Page 25 IssueMay 2003

THHBCAT07A Apply Cook-Freeze Production Processes

Suitable refrigerated storage area Commercial rethermalisation equipment to assure food

safety compliance
Chilling equipment (blast chiller/ice slurry Microwave
tumbler to achieve compliance with food
safety regulations)
Food production analysis

THHADCAT01B Develop Menus to Meet Special Dietary and Cultural Needs

Client / target group profile Variety of menus

Dietary guidelines for Australians Food analysis tables

THHADCAT02 Develop Menus to Meet Special Cultural and Dietary Needs

Relevant documents required for evaluation and recording

THHADCAT03B Select Catering Systems

Client profile Variety of menu

System equipment information Budget

THHSCAT01B Manage Facilities Associated with Commercial Catering Contracts

Client profile register Suitable receiving, storage and disposal areas for all
Asset register needs of facility

THHSCAT02B Plan the Catering for an Event or Function

Strategic plans for event/function Feedback register and other relevant documents
organisation associated with the event/function

THHSCAT03B Prepare Tenders for Catering Contracts

Sample tender documents

THHSCAT04B Design Menus to Meet Market Needs

Target market analysis Annual budget

Variety of working menus

Equipment Guidelines Page 26 IssueMay 2003

 CUSTOMER SERVICE, SALES AND MARKETING - Venue Requirements

The training area should be large enough to accommodate all students and have the equipment required to be
available at the venue for the delivery of these units. If the facility is not appropriate describe how training can be
organised to ensure competencies are achieved. The training area should contain:

Room large enough to accommodate 15-20 chairs and tables in a u shape, with a table and equipment at the open
end for the trainer.
Whiteboard Overhead projector
Screen TV & VCR
Break areas Flip chart, butchers paper, pens etc
Data-show

THHGCS01B Develop and Update Local Knowledge

Internet Access to information on the local area

Library Industry publications

THHGCS02B Promote Products and Services to Customers

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply.

THHGCS03B Deal with Conflict Situations

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply.

THHGCS04B Make Presentations

Flip charts Presentation equipment ie data-show, overhead

projector, slide projector, microphone
Handouts Any equipment relevant to the presentation
Computer data projector

THHGCS06B Plan and Implement Sales Activities

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply.

THHGCS07B Co-ordinate Marketing Activities

Marketing planning documents Promotional material ie website, brochures, flyers

Customer database & profiles Marketing performance records and reports
Product information

THHGCS08B Establish and Conduct Business Relationships

Customer/supplier database Company/enterprise policy and procedures

Marketing agreements Sales, service and agency contract documents

THTSMA01B Co-ordinate the Production of Brochures and Marketing Materials

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply. Refer to Range Statement in unit descriptor.

THTSMA02B Create a Promotional Display/Stand

Where this unit is assessed in conjunction with other operational / service units as recommended, the resource
requirements for those units apply. Refer to Range Statement in unit descriptor for full outline of equipment.

Equipment Guidelines Page 27 IssueMay 2003

 HYGIENE, HEALTH, SAFETY AND SECURITY - Venue Requirements

The training area should be large enough to accommodate all students and have the equipment required to be
available at the venue for the delivery of these units. If the facility is not appropriate describe how training can be
organised to ensure competencies are achieved. The training area should contain:

THHGHS01B Follow Workplace Hygiene Procedures

Cleaning and sanitising material lists Procedures for hygiene control

Stock control procedures Purchase and delivery specs, time / temp / quality
Risk assessment forms Incident reporting forms
Cleaning schedules Delivery documentation
Temperature documentation Relevant legislation
Material safety data sheets Procedures for cleaning and sanitising manual

THHGHS02B Clean Premises and Equipment

Safety signage Mops / buckets

Scrapers Mesh / neoprene gloves
Personal protective equipment Appropriate storage for cleaning equipment
Cleaning chemicals Storage areas
Access to areas that require cleaning

THHGHS03B Provide First Aid

Emergency policy and procedures First aid facilities - room

Complete First aid box Incident report book/forms

THHGHS11A Manage Casualty in a remote and/or Isolated Area

This unit aligns to the National Guidelines Standards for First Aid Unit B.

Blood pressure cuff Oxygen resuscitation/cylinders

Defibrillation units Pressure bandages
Thermometers Injections (diabetes)
Improvised equipment Back boards
Silicon paper and mats Large and small Air tight Storage containers
Stretchers Soft bag resuscitator
First aid kit Eyewash
Thermal blankets Pocket face masks
Rubber gloves Dressing
Spacer device Cervical collars
Communication systems (mobile/satellite
phone, Hf/VHF radio, flags, flares, two
way radio etc

THHGGA01 Communicate on the Telephone

Telephone handsets Switchboard

Phone message pads Pens & paper
Live telephone lines for call transfers General/industry/enterprise telephone directories

THHGGA02 Perform Clerical Procedures

Computer Calculator
Photocopier Telephone answering machine
Facsimile machine Audio - transcribing machine
Printer Documentation as appropriate to enterprise ie files,
correspondence, mail, customer records, menus,
Scanner
itineraries, vouchers, reports, financial documents
Equipment Guidelines Page 28 IssueMay 2003
THHGGA03 Source and Present Information

Computer TV & VCR

Printer Overhead projector
Local library Industry journals
Publications Access to industry organisations
Database

THHGGA04 Prepare Business Documents

Computer Overhead projector

Printer Examples of documents

THHGGA05 Plan and Manage Meetings

Computer Overhead projector

Printer Access to industry realistic meeting environment
Examples of agendas, minutes etc Equipment for preparation of meeting documentation

THHGGA06 Receive and Store Stock

(Access to suitably equipped operational storage area)

Computer and software Appropriate recording system
Printer Storage trays and equipment
Nominated delivery area Cleaning materials & storage
Designated storage areas for: dry, dairy, Trolleys
meat, seafood, poultry, fruit, vegetables,
Scales
beverages, linen etc
Copy Workplace Safety procedures
Enterprise documentation eg requisition Establishment records/computer files
form

THHGGA07 Control and Order Stock

Stock control systems (manual / Enterprise stock control procedures and policy manuals
computerised)

THHGGA08 Plan and Establish Systems and Procedures

Access to one of the following suitably equipped operational areas:

Customer service procedures Office administration systems
Bar & restaurant procedures Reservation procedures
Kitchen systems Housekeeping systems

THHGGA09 Manage Projects

Access to business operations to obtain project data

THHGFA01 Process Financial Transactions

Credit card machine / processor Transaction documents ie cheques, credit card

Register/terminal vouchers, industry vouchers, travellers cheques
Cash Transaction recording documents

THHGFA02 Maintain Financial Records

Calculator Computer
Bookkeeping documentation (for manual Typical accounts / record keeping system (manual or
system) automated) including documentation
Equipment Guidelines Page 29 IssueMay 2003
THHGFA03 Audit Financial Procedures

Sets of accounts to be audited / checked Typical industry system for conducting the audit process
Calculator Computer

THHGFA04 Prepare Financial Statements

Computer Sample sets of accounts (manual/automated)

Calculator Recording mechanisms/systems (manual/automated)

THHGFA05 Manage Payroll Records

Current ATO documentation/forms Recording mechanisms/systems (manual/automated)

Award documentation Timesheets
Pay advice slips Calculator
Computer

THHGCT01 Access and Retrieve Computer Data

Computer Keyboard and mouse

Computer software / files

THHGCT02 Produce Documents on Computer

Computer Keyboard and mouse

Computer disks Printer
Word processing software

THHGCT03 Design and Develop Computer Documents, Reports and Worksheets

Computer Printer
Computer disks Keyboard and mouse
Word processing software - desktop publishing or spreadsheet applications

THHGTR01 Coach Others in Job Skills

THHGTR02 Train Colleagues in the Workplace
THHGTR03 Prepare for Training
THHGTR04 Deliver Training
THHGTR05 Conduct Assessment

Should consider:
Time Location
Personnel OH&S and other workplace requirements
Materials and equipment Enterprise/industry standard operating procedures
Finances/costs

THHGTR06 Review and Promote Training

Record and retrieval computer systems Training delivery records

Proforma for evaluation reports Indexed, annotated records of internal/external training
resources

THHGLE01 Monitor Work Operations

Staff records – time sheets etc Customer records

Operational data e.g. booking records, short term planning documents, rosters

THHGLE02 Implement Workplace Health, Safety and Security Procedures

Equipment Guidelines Page 30 IssueMay 2003

 OH&S documentation/records Copies of OH&S legislation
Property/equipment checklists

THHGLE03 Develop and Implement Operational Plans

External data required for planning Operational/financial documents required for planning
Operations logbook/reports/records

THHGLE04 Establish and Maintain a Safe and Secure Workplace

OH&S recording mechanisms (manual OH&S documentation e.g. checklists, training

or automated) documentation, procedures manuals
Copies of OH&S legislation and other
relevant Acts

THHGLE20 Develop and Maintain the Legal Knowledge Required for Business Compliance

Sources of legal information Legal documentation relevant to sector / enterprise

THHGLE05 Roster Staff

Rosters from previous periods Awards, enterprise agreements specific to the operation
Staff records Business forecasts
Computer software for roster design Staffing guide
Payroll / wages budget

THHGLE06 Monitor Staff Performance

Organisational policies and procedures Relevant award or enterprise agreement

Appraisal records Staff employment contracts
Job descriptions

THHGLE07 Recruit and Select Staff

Organisational policies & procedures Enterprise documentation for recruitment/selection

Job descriptions Database of employment agencies and sources
Enterprise documentation for induction Relevant legislation relating to recruitment and selection
program of staff

THHGLE08 Lead and Manage People

Organisational policy and procedures Relevant legislation

Safety regulations

THHGLE09 Manage Workplace Diversity

THHGLE10 Manage Workplace Relations
THHGLE11 Manage Quality Customer Service

Organisational policy and procedures Relevant legislation

Safety regulations Product information

Equipment Guidelines Page 31 IssueMay 2003

THHGLE12 Develop and Manage Marketing Strategies

Primary/secondary market research data Current and previous marketing plans for the enterprise
Current and previous financial records relating to revenues and marketing expenses

THHGLE13 Manage Finances Within a Budget

Organisational policies and procedures Current, previous & future financial records/projections
Relevant legislation

THHGLE14 Prepare and Monitor Budgets

Annual reports from previous years Organisational policies and procedures

Relevant legislation Current, previous & future financial records/projections

THHGLE15 Manage Financial Operations

Specific project proposals Departmental cost allocations

Organisational policies & procedures Enterprise accounts, financial records/reports and
supporting documentation

THHGLE16 Manage Physical Assets

Legislation and safety regulations Physical assets records and documentation

Asset management software Organisational policies and procedures
Depreciation records Maintenance records

THHGLE17 Manage and Purchase Stock

Documentation related to the purchasing and control of stock e.g. bin cards, yield tests, inventory reports,
stocktaking records, purchase specifications / orders / requisitions, and documentation of relevant State
legislation in relation to food safety plans and legislation, etc.

THHGLE18 Monitor and Maintain Computer Systems

Computer hardware / software Organisational policies and procedures

Specifications, manufacturer’s Computer product lists/prices
instructions and computer manuals

THHGLE19 Develop and Implement a Business Plan

Current / previous business plans and relevant documentation used to support their preparation

THHGLE21 Provide Mentoring Support to Business Colleagues

Organisational policies and procedures Information/documentation relevant to mentoree’s areas

of responsibility

Equipment Guidelines Page 32 IssueMay 2003