Cert IV Training and Assessment Full

Cert IV Training and Assessment Upgrade Eligibility for upgrade completed BSZ

This course is a minimum qualification for training and assessing nationally recognized courses and qualifications either as an internal trainer of “in-house” programs, as a trainer and/or assessor for a public or private educational institution like Mackintosh International College ( Australia ) Pty Ltd. This popular qualification also allows the holder of this qualification to train and assess apprentices as part of an on-the-job assessment.

Manage Quality Customer Service Lead and Manage People

This unit deals with the skills and knowledge required to manage customer service quality in the workplace within a tourism or hospitality context. It focuses on the need to develop pro-active approaches to service quality issues with some strategic focus.

To be successful, an organisation must strive towards a level of service that more than satisfies the quality standard expected by each customer, be they internal or external customers. To achieve this, we need to know what these expectations are. This unit will arm you with the knowledge that will assist you to Manage Quality Customer Service

This unit deals with the skills and knowledge that is required to provide efficient arrival and departure services to guests. It will assist you to prepare the reception area for service and check all necessary equipment prior to use, check and review daily arrival details prior to the guest's arrival, allocate rooms according to guest requirements and enterprise policy, follow up uncertain arrivals or reservations in accordance with enterprise procedures, compile and distribute accurate arrivals lists to relevant personnel/departments and also to be able to inform colleagues and other departments about special situations or requests in a timely manner.

Prepare Rooms for Guests Follow Workplace Hygiene Procedures

This unit deals with the skills and knowledge required by housekeeping attendants to prepare rooms for guest in a commercial accommodation establishment. How many of us have been excited at the prospect of staying at a fantastic venue only to have it ruined by a dirty or ill prepared room? This can be avoided by developing Best Housekeeping Procedures. When you have finished this unit, you should be able to select and prepare correctly for use, equipment required for servicing rooms, identify supplies for trolleys accurately and select or order them in sufficient numbers in accordance with enterprise procedures and also how to load trolleys safely with adequate supplies in accordance with enterprise procedures.

This course is designed to set you on an enjoyable and rewarding career path. Training you in all aspects of the bar, you will be able to confidently setup, serve and maintain any bar facility. The course covers engaging kegs, tap pouring beer, mixing drinks & spirits, making cocktails, financial transactions, and using cash registers and Eftpos. Also covering current legislation involving liquor laws, licensing and the serving of alcohol to customers. This course will give you all the theoretical and practical skills. With this combination it really is your pathway into a career in hospitality.

Provide Responsible Gambling Services

For those wishing to work in the popular club and gaming environment, this course is a must, legally and knowledge wise. Society and governments require that gambling be monitored and support provided to patrons who are, or may become problem gamblers.

Students learn gaming regulations and the techniques for identifying problems and dealing with patrons, management and security personnel. Gaming within the industry will continue to grow so this course provides valuable skills for career development.

If you are looking for a career in Night Clubs, Hotels/Resorts or licensed Clubs this is the course to set you on an enjoyable and rewarding path. Trained in engaging real kegs and tap pouring of beer you will be taught by our experienced trainers to confidently setup, pour and maintain any bar facility.

The course will give you all the theoretical and practical skills using industry approved equipment and covering current legislation involving liquor laws, licensing and the serving of alcohol to customers.

Prepare and serve espresso coffee, Follow workplace hygiene procedures

This extensive training will cover, the actual 30ml in 30 Sec Golden Rule to reproducing around 12 different types of coffee that are served in Australia…. so everything from a Latte to a Cappuccino. You'll be trained in the café/restaurant industry, quality coffee-making, financial transactions and repeat business. These special skills making you more diversified to an employer than someone else.

So with this combination of formal training and hands-on professional experience, this course is a must for hospitality staff.

This unit deals with the interpersonal, communication and customer service skills required by all people working in the tourism and hospitality industries. This is a core unit which underpins all other competencies dealing with colleagues and customers and applies to all levels and sectors of the industry.

The elements of competency that are covered in this unit include, Communicating in the workplace, Maintaining personal presentation standards, Provide service to colleagues and customers as well as working in a team

Most successful businesses run their business well by understanding their customers and their needs. With more and more companies needing staff that are professionally trained, this course gives your staff a comprehensive ability to understand the cultural differences and the socially diverse environment Australia is becoming. Outlining the key principles and benefits, giving them the ability to properly cater to all your customers, and service the demand in many different ways.

This unit deals with the skills and knowledge required to promote products and services to customers. It relates to situations where the sales function is not the primary focus of work activity. It applies to those employees who deal with customers and whose job provides the opportunity to promote products and services and to ascertain changes in customer preferences, e.g. waiters, housekeepers, attraction attendants, receptionists.

The elements of competency that are covered in this module include Develop and maintain products, service and market knowledge and encourage customers to use and buy products and services.

Deal with conflict situations, Work with colleagues and customers

This course deals with the skills and knowledge required to handle difficult interpersonal situations both with customers and colleagues. The unit covers the conflict resolution skills required by all people working in the tourism and hospitality industry to address the conflicts which may arise in day-to-day work activities.

Pre requisite: Work with colleagues and customers

Implement workplace health and safety and security procedures

This course deals with the skills and knowledge required to implement health, safety and security procedures in the workplace, which is often carried out by team leaders and supervisors.

The elements of competency that are covered in this module include Provide information on health, safety and security, Coordinate staff participation in health, safety and security issues, Implement and monitor procedures for controlling hazards and risks, Implement and monitor health, safety and security training and Maintain health, safety and security records.

Implement food safety procedures, Follow w/place hygiene procedures

This course refers to the following of food safety procedures in the workplace as part of a food safety program or plan. These procedures relate to a food safety program based on the HACCP method (Hazard analysis and critical control points) but can also be customized to other systems. This unit complies with legislative requirements for food safety and the implementation of a food safety plan. This unit addresses the key requirements of the National Food Safety Guidelines Standard GFSMFSRA Apply and monitor food safety requirements.