SITXWHS003 – AssessmentSITXWHS003 Implem.docx

SITXWHS003 – Assessment
SITXWHS003 Implement and monitor work health and safety
practices
Assessment
Instructions to Students:
Complete the cover sheet and ensure you accept, sign and date
the student declaration on the Student Learning Management
System (LMS).
Read through and follow all instructions provided.
Complete each assessment task/activity.
Submit your assessment to the Student Learning Management
System (LMS) by the due date.
Ensure your submission identifies your name, unit code and
title.
You are required to:
Plagiarism is ‘a practice that involves the using of another
person’s intellectual output and presenting it as one’s own’.
This includes the presentation of work that has been copied, in

whole or part, from other sources (including other students’
work, published books or periodicals, the Internet, unpublished
works or unauthorised collaboration with other persons),
without due acknowledgement.
PLAGIARISM AND COLLUSION
A student found to have plagiarised material will be instantly
graded Not Yet Competent (NYC) and may be subject to one or
all of the following:
Referral of the matter to the Academic Coordinator for: an
intervention meeting, issuing of written warning, clarification
regarding assessment re-submission requirements and allocation
of additional assessment tasks.
Referral of the matter to the Director for: official disciplinary
action by Frontier Education and/or suspension from the course.
CONSEQUENCES OF PLAGIARISM AND COLLUSION
Student name:
Sandhya Singh Khatri
Unit description
This unit describes the performance outcomes, skills and
knowledge required to implement predetermined work health
and safety practices designed, at management level, to ensure a
safe workplace. It requires the ability to monitor safe work
practices and coordinate consultative arrangements, risk
assessments, work health and safety training, and the
maintenance of records.
The unit applies to all tourism, travel, hospitality and event
sectors and to any small, medium or large organisation.

For a student’s performance to be deemed satisfactory for the
whole unit of competence, they must demonstrate satisfactory
performance in this assessment.
If part of a task is not satisfactorily completed the assessor will
arrange for the student to complete further assessment to
demonstrate competence. Students are permitted three (3)
attempts to demonstrate competency.
Overall student performance in the unit is to be recorded as
either Competent or Not Yet Competent.
Assessment tasks
In this assessment task students are required to read the
questions and either select the one correct answer from a
number of alternatives or write a response in the space
provided.
This assessment contains a series of questions designed to
allow students to demonstrate competence in the unit.
To complete the written assessment, students must successfully
complete the following:
Task A – Short answer
Task B – Project
Written assessment
At the successful completion of this assessment, a Competent
result will be awarded. The overall unit result and feedback are
recorded at the end of this documentation.
Unit outcome
TASK a – Short answer
INSTRUCTIONS:
· You are to answer all questions.
· Read each question carefully.
· Ensure you have provided all required information.

Section 1: Provide information on health, safety and security
Q1: List five (5) examples of the type of health, safety and
security information that you must provide to staff in your
workplace.
1. Location of first aid kit and emergency evacuation plan
1. Use of hazard identification reporting documents and risk
assessment templates
1. Safety and security policies and procedures
1. Specific regulations and codes of practice
1. WHS training information and updates
Satisfactory ☐ Unsatisfactory ☐
Q2: List four (4) things an employer must do in regard to their
duty of care.
1. Provide and maintain a safe and healthy working environment
1. Provide and maintain safe plant and work systems
1. Ensure that the use, handling and storage and transport of
plant and substances are safe and without risk to health
1. Provide personal protective equipment such as lifting
harness, back support braces, gloves etc.
Q3: What are the employee’s duties and obligations as defined
by law?
The employees’ duties and obligations are to follow the safety
directions as defined by law. The employees ‘must obey the
safety directions and practices given to them by the authorized
person. If any incidents occur without following the safety
direction, then the employee will be liable for the legal action.
Q4: List three (3) potential consequences of not following
WHS policies and procedures.
1. As a worker, you might bring the high risk of illness and
injury in the workplace.
1. As an in charge of the company, you might get a heavy fine

and even imprisoned.
1. As the business, it can get heavy fines which leads the
company to huge loss of finance, reputation and the company
might collapse.
Q5: List four (4) ways you can make current work health and
safety information readily accessible to staff.
1. Include WHS as a part of your establishment’s induction
procedures.
1. Make health, safety and security inspection and hazard
identification part of routine housekeeping inspections.
1. Display safety posters and signs and safe operating
procedures near potentially hazardous equipment and
machinery.
1. Provide WHS training and refresher courses to ensure all
employees have up to date skills and knowledge.
Section 2: Monitor safe work practices
Q6: What three (3) things must you monitor when checking for
staff compliance with WHS matters?
1. Check if the staff using appropriate protective equipment and
clothing
1. Check if the staff is keeping cash and cash registers secure
all the time.
1. Check if the staff identify and clear the hazards immediately.
Q7: List four (4) WHS policies or procedures commonly used
by organisations to manage work health, safety and security.
1. Incident and accident reporting.
1. Hazard identification and reporting.
1. Risk assessment, risk control and reporting procedures.
1. Security procedures relating to cash, documents, equipment,

keys and people.
Q8: List three (3) safe work practices that might apply to
a tour desk attendant.
1. Keep cash and cash registers secure all the time.
1. Use safe posture and movements when sitting, standing and
bending.
1. Take short breaks from repetitive tasks to reduce the risk of
repetitive strains.
Q9: List four (4) questions you can ask to help you
monitor compliance with safe work practices.
1. Are staff using appropriate personal protective clothing and
equipment for the task being performed?
1. Are staff using safe postures when sitting, standing and
bending and using safe manual handling techniques?
1. Do staff identify and clear hazards from their immediate
work area?
1. Are staff taking designated breaks?
Q10: What should you do when you identify an issue of
non-compliance with work health and safety procedures and
safe work practices?
We should go through the staff and provide the importance of
WHS procedures and practices and if any incident occurs then
we should understand the situation and act accordingly.
Q11: Why is it important to maintain close contact with day-to-
day operations?
Is it important to maintain close contact with day to day

operations to observe the staff’s performance if they are
following the rules correctly, cross question about the correct
procedures and if necessary providing the trainings.
Section 3: Coordinate consultative arrangements for the
management of health, safety and security issues
Q12: Why is it important to consult with staff about health,
safety and security issues?
It is important to consult with staff about health, safety and
security issues to make sure that all the staff know the
importance and reason behind the health, safety and security
practices to minimize the risk of any kind of accident or
incident.
Q13: List five (5) ways you can consult with staff and
provide them the opportunity to contribute their views on
current and future work health and safety management
practices.
1. Regular staff meetings that involves WHS discussion
1. A diary, whiteboard or suggestion box used by staff to report
the issues of concern
1. Formal meetings with agendas, minutes and action plans
1. Staff handbook which includes work health and safety
information
1. Surveys and questionnaires that invite staff feedback on WHS
issues
Q14: List five (5) situations when you are legally required
to take a systematic approach to WHS consultation.
1. Before the premises are used for the first time
1. Before and during the installation or alteration of any new

plant
1. When making decisions about actions to eliminate or control
risk
1. When introducing or altering facilities for the welfare of
personnel
1. When any new information relating to health and safety risks
becomes available
Q15: List three (3) roles and responsibilities of an HSC?
1. Develops and re-evaluates policies, procedures and work
practices.
1. Ensures employees are informed about rules, standards and
work practices. Monitors to see that these are carried out.
1. Carefully examines any work health and safety issues in the
workplace and makes recommendations for corrective actions.
Q16: What is the primary role of an HSR?
The primary role of HSR is to ensure when health and safety
issues arise or when safety information needs to be
communicated to the staff and to ensure an objective
representation of the whole enterprise.
Q17: What should you do when a health, safety or security issue
is brought to your attention?
When a health, safety or security issue is brought to our
attention, investigate the main issue and follow the actual
procedure to solve the issue and communicating to the staff to
minimize the risk of future issues.
Section 4: Implement and monitor procedures for identifying
hazards, and assessing and controlling risks
Q18: What are the four (4) steps to risk management?

1. Identify hazards
1. Access risks
1. Control risks
1. Review control measures
Q19: List four (4) situations when you should coordinate
scheduled hazard identification activities.
1. When staring a new business or purchasing a business
1. When changing work practices, procedures and work
environment
1. When purchasing new or used equipment or using new
substances
1. When required by the WHS regulations for specific hazards
Q20: What is a hazard?
Hazard is any kind of situation or thing which leads to any kind
of dangerous incident or accident. It can occur anywhere to
anyone.
Q21: List three (3) hazards that relate to work practices.
1. Length of time spent in certain task and allocation of breaks
1. Opening and closing procedures
1. Performing manual tasks that require a person to lift, lower,
push, pull, carry and restrain any object, animal or person
Q22: List three (3) List three security hazards.
1. Storage of cash, documents and keys
1. Theft and robbery
1. Customers behaviour such as aggressive, drunk, disorderly
and disturbed customers

Q23: List three (3) psychosocial hazards.
1. Bullying and harassment
1. Work related mental stress
1. Poor leadership, lack of motivation, poor job design, no
procedures and systems in place
Q24: What should you do whenever a hazard is brought to your
attention by another worker?
Whenever a hazard is brought to our attention by another
worker, we should identify the issue, decide what action to take
and take prompt action.
Q25: What is a risk assessment?
A risk assessment is the process which helps us to decide the
severity of risk, the effectiveness of existing control measures,
action you should take to control the risk and the urgency to
take action.
Q26: The code of practice for managing WHS risks
recommends you undertake a risk assessment in certain
situations. List two (2) of these situations.
1. When there is uncertainty about how a hazard may result in
injury or illness
1. When the task involves several different hazards and you are
not sure how the hazards impact on each other to produce new
or greater risk
Q27: Why is it important to involve others when coordinating
and participating in risk assessments?
It is important to involve others when coordinating and
participating in risk assessments because it is more likely that

the other person is more aware and experience of different kinds
of hazards and its consequences and might be helpful for the
solution and minimizing the further incidents.
Q28: What is risk control?
Risk control is the process where you identify, make plans and
take actions to minimize any kind of future accident or injury.
The process includes reviewing the effectiveness of the actions.
Q29: What is the hierarchy of risk control from most to least
effective?
The hierarchy of risk control from most to least effective are
eliminate, substitute, isolate, engineering, administration and
PPE.
Q30: Who should take action to implement risk control
methods?
Higher level of staff or more experienced or alternatively, to an
external consultant or service provider should take action to
implement risk control methods.
Q31: List two (2) reasons why it’s important to
monitor and review the effectiveness of control measures.
1. You need to determine if existing controls are working to
prevent injuries and minimize risk
1. Equipment may become damaged or faulty and protective
clothing worn out
Q32: What should you do if you identify any inadequacies in
control measures?
If you identify any inadequacies in control measures, you

should keep a record of all the incidents including where the
stock or equipment has been damaged, analyse and plan the
effective solution and when needed report to the authorized
person.
Section 5: Implement and monitor health, safety and security
training
Q33: How can you identify WHS training needs for your team?
We can identify if WHS training needs for our team by the skill
gaps and following up the staff’s knowledge in any work
practices for example manual handling techniques, cautions for
any exposed electrical items or slippery floors etc.
Q34: You are organising health and safety training for your
kitchen staff as you have noticed an increase in burn
accidents. You have organised a one-day session at an
external training provider specialising in health and safety
in a commercial kitchen. What arrangements do you need to
make to ensure the training happens?
We need to book the first aid training class for the staff where
they can learn and practice the prevention and cure of the
incident.
Q35: The kitchen staff have all attended the health and safety
training in kitchen safety. How will you monitor if the training
was effective?
We can monitor if the training was effective by close
observation of the staff performance and following up with
them.
Q36: You have noticed that the apprentice chef is still having
some issues following the safety procedures to prevent burns.

What do you do to ensure he follows these procedures?
To ensure that he follows these procedures, we can talk with the
apprentice chef, find the issue why it is hard for him to follow
the procedures and if possible, train him in a way that he
understands the process.
Section 6: Maintain WHS records and reports
Q37: When completing a WHS incident report or risk
identification, what procedures do you need to follow?
Q38: What information can you refer to in order to provide
reliable and timely management of workplace health, safety
and security issues?
Q39: List three (3) ways you can minimise waste when
creating and maintaining WHS records and reports?
1. Reduce
1. Reuse
1. Recycle
TASK b – project
Learner assessment guide and evidence
This assessment requires you to:
Complete a risk assessment.
Implement and monitor adherence to workplace health and

safety procedures.
Coordinate consultative processes.
Coordinate WHS training and the maintenance of records.
Demonstrate management practices that must be implemented
for compliance with WHS.
You are required to do the following:
Complete tasks 1-11.
Organise a team meeting on WHS procedures.
Answer all the questions.
Task 1: Complete a risk assessment
You are required to complete a risk assessment in your
workplace or a simulated workplace.
You are required to identify risks in the workplace related to the
following situations:
Evacuation of staff and customers.
Security management of cash, documents, equipment, keys or
people.
Handling chemicals and hazardous substances.
Workplace accidents.
Hazard identification and reporting.
You are then required to complete a risk assessment matrix
based on these risks to assess the risks from most important to
least important to address.
Place the risks you identified on the risk assessment matrix and
prioritise at least three (3) of these in order from most
important to least important to address.

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Name: SITXWHS003 – Assessment Version: V.2019.1
Last Reviewed: January 2019
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Risk Assessment Template
Potential hazard
Who is at risk?
Existing control measures
Preventative measures
Responsibilities
Drinks spill on the floor
All staff and customers
Wet floor sign, mop bucket
Being careful with handling any drinks or liquid
Rashmi Subba
Pallet jack running over foot
A staff using pallet jack
First aid
Giving strict trainings to use the machine
Eden Shawn Cameron
Loosing store keys
Manager and the whole store
Keeping store key in a keyring with your other keys
Making sure to handout keys to the right person who is knows
the risk of losing store keys
Suman KC

Risk matrix
CONSEQUENCES
Very high severity
4
Loosing store keys
High severity
3
Pallet jacks running over foot
Medium severity
2

Low severity
1
Low likelihood
1
Medium likelihood
2
High likelihood
3
Very high likelihood
4
LIKELIHOOD
Risk rating template
Risk
Risk assessment equation
Risk rating
1. Drinks spill on the floor
3 * 3
9
1. Pallet jack running over foot
2 * 3
6
1. Losing store keys
2 * 4
8

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Task 2: Question and answer
Q1: What tasks do you complete when organising a risk
assessment?
We complete a risk assessment template which records potential
hazards, affected people, existing control measures,
preventative measures, responsibilities and we compare the
risks from most important to least important to address.
Q2: What steps are involved in a risk assessment according to
your organisation’s procedures?
Step 1: Identify hazards
Step 2: Access risks

Step 3: Control measures
Step 4: Review control measures
Q3: Who is involved in a risk assessment in your organisation?
In our organisation, managers, trainee manager, team leader and
team members are involved.
Q4: Explain any new preventative measures that you would
implement for the three areas you identified in your risk
assessment.
I would like to give them training about proper process and
tricks of handling drinks, few hours practice on using jack
pallet before shift and would be more careful to handout the
keys to responsible person.
Task 3: Action plan
You are to create three (3) new workplace health and safety
procedures based on the risk assessment you completed in Task
1.
These need to be related to:
evacuation of staff and customers
security management of cash, documents, equipment, keys or
people
handling chemicals and hazardous substances
workplace accidents
hazard identification and reporting
You need to complete an action plan for the three new WHS

procedures.
You need to include information about:
the new procedure
who is responsible for implementation
areas and team members involved
timeframe for roll-out of new procedures
any training to educate team members on the new procedures
when the new procedures will be reviewed for effectiveness
Complete the templates provided.
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Action plan TEMPLATE
Date of plan:
Name of person completing plan:
New WHS procedure
Who is responsible for implementation?
Include anyone who will need to assist and their job role.
Areas and team members involved
Timeframe for roll-out
When will new procedures need to be fully rolled out?
Training
Provide a description and timeline for WHS training.
Review
When will the new procedure be reviewed for effectiveness?
1. Training for drinks handlings procedure

Rashmi Subba
Front area and involved just herself
Immediately on her nest shift
Training her proper process of closing cup lids and handing out
for her next 2 shifts
On her third shift
2. Training to use a jack pallet
Eden Shawn Cameron
Loading dock and involved just himself
When he is fully recovered
Training him how to handle and move the machine with the
right body posture 1 hour for 1 week
everyday
3. Beforehand keys handout
Suman KC
The whole store and involved him and the store manager
on his next shift
Will try to realise his responsibilities towards the store
after handing out keys again
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Task 4: Communicate new procedures
You are to run a team meeting outlining the three (3) new
procedures you identified in Task 3.
You will organise a suitable time for the meeting with your
assessor and your team members.
During the meeting you must include the following:
Explanation of new WHS procedures.
Any changes to WHS policies as a result of this.

Any changes to hazard identification, risk assessment or
reporting.
Ask for input from team members about the new WHS
procedures.
Outline how the team’s ideas can be applied to the new WHS
procedures.
Outline when and how the new procedures will be rolled out to
all team members.
Explanation of how the new procedures comply with WHS
legislation or hospitality industry safety codes of
practice/standards.
Explanation of where documents of the new procedures can be
accessed.
Explanation of any training that will be provided to team
members.
You need to organise a meeting agenda and meeting invitations
(as required in your organisation).
You need to use appropriate tools and documentation during the
meeting, for example, a PowerPoint presentation, technological
equipment (laptop, projector, etc.), handouts.
Copies of the agenda, PowerPoint presentations and handouts
are to be given to the assessor prior to the meeting.
Conduct your team meeting.
Your assessor will use the provided checklist to assess your
performance during the meeting.

Create a meeting
Meeting name:
Safety first
Meeting purpose:
for safer work environment
Participants
Participant name
Reason for participation
Amit Roy
Rashmi Subba
Eden Shawn Cameron

Meeting agenda
Date:
21/08/2019
Meeting name:
Safety First
Location:
Level 5/188 collins street, Hobart TAS 7000
Purpose statement:
Our purpose is to create more safe environment in the
workplace by respecting the WHS law and policies.
Welcome statement:
Acceptance of previous minutes
Agenda item
Presented by
Duration
Name of agenda item.
Name of person who will present agenda item.
Assigned length of presentation and discussion.

General business
Next meeting:
Learner practical checklist
To be completed by the learner.
This is a tool to assist you when submitting your assessment
tasks.
You must complete the following tasks for this assessment
Completion status
Yes
No
Organised and distributed agenda.
☐
☐
Explained three new WHS procedures.
☐
☐
Used oral communication skills to explain WHS procedures and
information on safe work practices.
☐
☐

Consulted with staff about new WHS procedures.
☐
☐
Listened to and used team feedback to identify ways to improve
WHS procedures.
☐
☐
Provided an opportunity for staff members to contribute their
views on current and future WHS management practices.
☐
☐
Outlined how and when the new WHS procedures would be
rolled out.
☐
☐
Explained how the new procedures comply with WHS
legislation or industry codes of practice/standards.
☐
☐
Explained any training that team members will undergo for the
new procedures.
☐
☐
Q1: Did your team have any concerns or issues with the new
WHS procedures you are implementing? Briefly explain.

Q2: How could these issues be overcome?
Q3: What legislation or industry standards do your new
procedures comply with?
Q4: What issues did you identify during the consultation
process and what action did you take to resolve the issues?
Q5: Describe any feedback you’ve provided to management
during or after the completion of your consultation
activities in Task 4.
Q6: Did you have to alter your plan to accommodate changing
needs of the workplace or employees? If so, describe how.
Q7: Were the consultative processes effective in
identifying issues and communicating with staff? What
improvements would you make for the future?

Task 6: Monitor WHS procedures
Implement the three WHS procedures that you identified in
Task 3.
Monitor work operations and the use of the three new
procedures in your area of responsibility over a one-week
period.
Report on issues of non-compliance with the new WHS
procedures and work health and safety legislation, procedures
and safe work practices.
Document any action you intend to take as a result of your
observations (hazards identified through staff processes, who
you will notify or consult with, training needs identified,
reports to be completed, etc.)
Briefly comment on the effectiveness of existing procedures in
maintaining the health, safety and security of personnel and any
recommendations for change.

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Date
Issue identified
Intended action
Effectiveness?
How do the existing procedures maintain the health, safety and
security of team members?
Recommendations
Are there any recommendations for change?

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Q1: What action do you need to take as a result of your
monitoring?
Q2: How will you implement these actions? Include
information about timelines.
Q3: Is there another area of WHS that you are concerned about
after completing your monitoring activities? Explain. How will
you respond to this?
Q4: How do you monitor the day-to-day effectiveness of WHS
practices in maintaining the health, safety and security of
personnel?
Task 8: Training evaluation

Select an area in relation to work health and safety.
Observe, monitor and analyse an employee’s proficiency in
completing the required tasks over a week.
Document your observations in a training needs analysis and
make recommendations for further training required.
Organise and implement the appropriate training.
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Training Needs Analysis
Employee: ___________________________________
Job role: ___________________________________
Task breakdown or skills/knowledge required to perform task
Employee skills/knowledge displayed
Competency demonstrated in this task?
(Yes/No)
Further training required?
Yes/No
(Include details)

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Q1: Research two (2) possible providers for the training needs
you identify. Include information on training costs and
arrangements.
Q2: How long does it take to arrange and complete the training
from the time the training need was identified?
Q3: Has training improved the employee’s work practices? If
so, explain what you have observed. If not, describe what action
you plan to take.

Task 10: Compliance
Source and collect the following completed documentation in
your workplace. If you are unable to source them in your
workplace, complete research online and locate them.
WHS consultation form
Hazard identification form
WHS incident/accident notification form
Risk control forms
Training action plans
Your assessor will ask you about the purpose that each one is
used for.
Present these to your assessor during a meeting or save and
submit them to the LMS.
Q1: Explain the conventions you should follow to complete
these forms.
Q2: Which WHS legislation or codes of practice did you need
to refer to or comply with when implementing and monitoring
the WHS procedure in Tasks 3, 4 and 6? Explain.
Q3: What data can you collect in your workplace to see the
effectiveness of WHS procedures?
Q4: How often should WHS documents be referred to, to check
the effectiveness of WHS procedures?

Q5: You notice that some team members are not stacking the
shelves correctly and according to work safety procedures in the
storeroom. You have just seen some heavy items stored on top.
What is your response? When would you deal with this issue?
Q6: You are looking through the WHS incident reports and
notice that many of the forms are difficult to read due to the
illegibility of the handwriting. It is really important for anyone
to be able to read these documents in order to analyse the
information in them. How and when would you deal with this
issue?
Q7: What action can you take to minimise the use of printed
materials and reduce waste when organising WHS
documentation?
Q8: Explain the scheduled hazard identification activities that
are required to be completed in your workplace according to
workplace legislation.
Q9: WHS legislation specifies that hazard identification should
occur in which situations? List four (4).

Practical checklist
To be completed by the assessor.
Learner’s name:
Did the learner successfully demonstrate evidence of their
ability to do the following?
Completed
Yes
No
Explained relevant WHS information to personnel.
☐
☐
Coordinated the consultative processes.
☐
☐
Provided opportunity for staff members to contribute their
☐
☐
Participated in risk assessments.
☐
☐
Implemented workplace health and safety procedures in three

real or simulated situations.
☐
☐
Monitored adherence to three workplace health and safety
procedures.
☐
☐
Completed a risk assessment.
☐
☐
Identified WHS training needs based on staff monitoring.
☐
☐
Coordinated risk assessments, WHS training and the
maintenance of records in relation to three situations specified.
☐
☐
Monitored the effectiveness of the WHS system and identified:
· Required adjustments staff training needs.
☐
☐
Demonstrated management practices that must be implemented
for compliance with state or territory occupational health and
safety (OHS) or WHS legislation during the three situations.
☐
☐
Knows the purpose of data and reports to provide reliable and
timely input into the management of workplace health, safety
and security.
☐
☐
Assessment result:
Task A – Short answer: Satisfactory ☐

Unsatisfactory ☐
Task B – Project: Satisfactory ☐ Unsatisfactory ☐
Overall Outcome:
Competent
☐
Not Yet Competent
☐
Assessor’s feedback or additional comments to the learner:
Assessor signature:
Date:
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SITXWHS003 Implement and monitor work health and safety
practices
Assessment

Complete the cover sheet and ensure you accept, sign and date
the student declaration on the Student Learning Management
System (LMS).
Read through and follow all instructions provided.
Complete each assessment task/activity.
Submit your assessment to the Student Learning Management
System (LMS) by the due date.
Ensure your submission identifies your name, unit code and
title.
You are required to:
Plagiarism is ‘a practice that involves the using of another
person’s intellectual output and presenting it as one’s own’.
This includes the presentation of work that has been copied, in
whole or part, from other sources (including other students’
work, published books or periodicals, the Internet, unpublished
works or unauthorised collaboration with other persons),
without due acknowledgement.
PLAGIARISM AND COLLUSION
A student found to have plagiarised material will be instantly
graded Not Yet Competent (NYC) and may be subject to one or
all of the following:
Referral of the matter to the Academic Coordinator for: an
intervention meeting, issuing of written warning, clarification
regarding assessment re-submission requirements and allocation
of additional assessment tasks.
Referral of the matter to the Director for: official disciplinary
action by Frontier Education and/or suspension from the course.
CONSEQUENCES OF PLAGIARISM AND COLLUSION

Student name:
Unit description
knowledge required to implement predetermined work health
and safety practices designed, at management level, to ensure a
safe workplace. It requires the ability to monitor safe work
practices and coordinate consultative arrangements, risk
assessments, work health and safety training, and the
maintenance of records.
The unit applies to all tourism, travel, hospitality and event
sectors and to any small, medium or large organisation.
For a student’s performance to be deemed satisfactory for the
whole unit of competence, they must demonstrate satisfactory
performance in this assessment.
If part of a task is not satisfactorily completed the assessor will
arrange for the student to complete further assessment to
demonstrate competence. Students are permitted three (3)
attempts to demonstrate competency.
Overall student performance in the unit is to be recorded as
either Competent or Not Yet Competent.
Assessment tasks
In this assessment task students are required to read the
questions and either select the one correct answer from a
number of alternatives or write a response in the space
provided.
This assessment contains a series of questions designed to
allow students to demonstrate competence in the unit.

To complete the written assessment, students must successfully
complete the following:
Task A – Short answer
Task B – Project
Written assessment
At the successful completion of this assessment, a Competent
result will be awarded. The overall unit result and feedback are
recorded at the end of this documentation.
Unit outcome
INSTRUCTIONS:
Section 1: Provide information on health, safety and security
Q1: List five (5) examples of the type of health, safety and
security information that you must provide to staff in your
workplace.
1. Location of first aid kit and emergency evacuation plan
1. Use of hazard identification reporting documents and risk
assessment templates
1. Safety and security policies and procedures
1. Specific regulations and codes of practice
1. WHS training information and updates
Q2: List four (4) things an employer must do in regard to their
duty of care.
1. Provide and maintain a safe and healthy working environment
1. Provide and maintain safe plant and work systems
1. Ensure that the use, handling and storage and transport of
plant and substances are safe and without risk to health

1. Provide personal protective equipment such as lifting
harness, back support braces, gloves etc.
Q3: What are the employee’s duties and obligations as defined
by law?
The employees’ duties and obligations are to follow the safety
directions as defined by law. The employees ‘must obey the
safety directions and practices given to them by the authorized
person. If any incidents occur without following the safety
direction, then the employee will be liable for the legal action.
Q4: List three (3) potential consequences of not following
WHS policies and procedures.
1. As a worker, you might bring the high risk of illness and
injury in the workplace.
1. As an in charge of the company, you might get a heavy fine
and even imprisoned.
1. As the business, it can get heavy fines which leads the
company to huge loss of finance, reputation and the company
might collapse.
Q5: List four (4) ways you can make current work health and
safety information readily accessible to staff.
1. Include WHS as a part of your establishment’s induction
procedures.
1. Make health, safety and security inspection and hazard
identification part of routine housekeeping inspections.
1. Display safety posters and signs and safe operating
procedures near potentially hazardous equipment and
machinery.
1. Provide WHS training and refresher courses to ensure all
employees have up to date skills and knowledge.

Section 2: Monitor safe work practices
Q6: What three (3) things must you monitor when checking for
staff compliance with WHS matters?
1. Check if the staff using appropriate protective equipment and
clothing
1. Check if the staff is keeping cash and cash registers secure
all the time.
1. Check if the staff identify and clear the hazards immediately.
Q7: List four (4) WHS policies or procedures commonly used
by organisations to manage work health, safety and security.
1. Incident and accident reporting.
1. Hazard identification and reporting.
1. Risk assessment, risk control and reporting procedures.
1. Security procedures relating to cash, documents, equipment,
keys and people.
Q8: List three (3) safe work practices that might apply to
a tour desk attendant.
1. Keep cash and cash registers secure all the time.
1. Use safe posture and movements when sitting, standing and
bending.
1. Take short breaks from repetitive tasks to reduce the risk of
repetitive strains.
Q9: List four (4) questions you can ask to help you
monitor compliance with safe work practices.
1. Are staff using appropriate personal protective clothing and
equipment for the task being performed?

1. Are staff using safe postures when sitting, standing and
bending and using safe manual handling techniques?
1. Do staff identify and clear hazards from their immediate
work area?
1. Are staff taking designated breaks?
Q10: What should you do when you identify an issue of
non-compliance with work health and safety procedures and
safe work practices?
We should go through the staff and provide the importance of
WHS procedures and practices and if any incident occurs then
we should understand the situation and act accordingly.
Q11: Why is it important to maintain close contact with day-to-
day operations?
Is it important to maintain close contact with day to day
operations to observe the staff’s performance if they are
following the rules correctly, cross question about the correct
procedures and if necessary providing the trainings.
Section 3: Coordinate consultative arrangements for the
management of health, safety and security issues
Q12: Why is it important to consult with staff about health,
safety and security issues?
It is important to consult with staff about health, safety and
security issues to make sure that all the staff know the
importance and reason behind the health, safety and security
practices to minimize the risk of any kind of accident or
incident.

Q13: List five (5) ways you can consult with staff and
provide them the opportunity to contribute their views on
current and future work health and safety management
practices.
1. Regular staff meetings that involves WHS discussion
1. A diary, whiteboard or suggestion box used by staff to report
the issues of concern
1. Formal meetings with agendas, minutes and action plans
1. Staff handbook which includes work health and safety
information
1. Surveys and questionnaires that invite staff feedback on WHS
issues
Q14: List five (5) situations when you are legally required
to take a systematic approach to WHS consultation.
1. Before the premises are used for the first time
1. Before and during the installation or alteration of any new
plant
1. When making decisions about actions to eliminate or control
risk
1. When introducing or altering facilities for the welfare of
personnel
1. When any new information relating to health and safety risks
becomes available
Q15: List three (3) roles and responsibilities of an HSC?
1. Develops and re-evaluates policies, procedures and work
practices.
1. Ensures employees are informed about rules, standards and
work practices. Monitors to see that these are carried out.
1. Carefully examines any work health and safety issues in the
workplace and makes recommendations for corrective actions.

Q16: What is the primary role of an HSR?
The primary role of HSR is to ensure when health and safety
issues arise or when safety information needs to be
communicated to the staff and to ensure an objective
representation of the whole enterprise.
Q17: What should you do when a health, safety or security issue
is brought to your attention?
When a health, safety or security issue is brought to our
attention, investigate the main issue and follow the actual
procedure to solve the issue and communicating to the staff to
minimize the risk of future issues.
Section 4: Implement and monitor procedures for identifying
hazards, and assessing and controlling risks
Q18: What are the four (4) steps to risk management?
1. Identify hazards
1. Access risks
1. Control risks
1. Review control measures
Q19: List four (4) situations when you should coordinate
scheduled hazard identification activities.
1. When staring a new business or purchasing a business
1. When changing work practices, procedures and work
environment
1. When purchasing new or used equipment or using new
substances
1. When required by the WHS regulations for specific hazards
Q20: What is a hazard?
Hazard is any kind of situation or thing which leads to any kind

of dangerous incident or accident. It can occur anywhere to
anyone.
Q21: List three (3) hazards that relate to work practices.
1. Length of time spent in certain task and allocation of breaks
1. Opening and closing procedures
1. Performing manual tasks that require a person to lift, lower,
push, pull, carry and restrain any object, animal or person
Q22: List three (3) List three security hazards.
1. Storage of cash, documents and keys
1. Theft and robbery
1. Customers behaviour such as aggressive, drunk, disorderly
and disturbed customers
Q23: List three (3) psychosocial hazards.
1. Bullying and harassment
1. Work related mental stress
1. Poor leadership, lack of motivation, poor job design, no
procedures and systems in place
Q24: What should you do whenever a hazard is brought to your
attention by another worker?
Whenever a hazard is brought to our attention by another
worker, we should identify the issue, decide what action to take
and take prompt action.
Q25: What is a risk assessment?
A risk assessment is the process which helps us to decide the
severity of risk, the effectiveness of existing control measures,

action you should take to control the risk and the urgency to
take action.
Q26: The code of practice for managing WHS risks
recommends you undertake a risk assessment in certain
situations. List two (2) of these situations.
1. When there is uncertainty about how a hazard may result in
injury or illness
1. When the task involves several different hazards and you are
not sure how the hazards impact on each other to produce new
or greater risk
Q27: Why is it important to involve others when coordinating
and participating in risk assessments?
It is important to involve others when coordinating and
participating in risk assessments because it is more likely that
the other person is more aware and experience of different kinds
of hazards and its consequences and might be helpful for the
solution and minimizing the further incidents.
Q28: What is risk control?
Risk control is the process where you identify, make plans and
take actions to minimize any kind of future accident or injury.
The process includes reviewing the effectiveness of the actions.
Q29: What is the hierarchy of risk control from most to least
effective?
The hierarchy of risk control from most to least effective are
eliminate, substitute, isolate, engineering, administration and
PPE.

Q30: Who should take action to implement risk control
methods?
Higher level of staff or more experienced or alternatively, to an
external consultant or service provider should take action to
implement risk control methods.
Q31: List two (2) reasons why it’s important to
monitor and review the effectiveness of control measures.
1. You need to determine if existing controls are working to
prevent injuries and minimize risk
1. Equipment may become damaged or faulty and protective
clothing worn out
Q32: What should you do if you identify any inadequacies in
control measures?
If you identify any inadequacies in control measures, you
should keep a record of all the incidents including where the
stock or equipment has been damaged, analyse and plan the
effective solution and when needed report to the authorized
person.
Section 5: Implement and monitor health, safety and security
training
Q33: How can you identify WHS training needs for your team?
We can identify if WHS training needs for our team by the skill
gaps and following up the staff’s knowledge in any work
practices for example manual handling techniques, cautions for
any exposed electrical items or slippery floors etc.
Q34: You are organising health and safety training for your
kitchen staff as you have noticed an increase in burn
accidents. You have organised a one-day session at an

external training provider specialising in health and safety
in a commercial kitchen. What arrangements do you need to
make to ensure the training happens?
We need to book the first aid training class for the staff where
they can learn and practice the prevention and cure of the
incident.
Q35: The kitchen staff have all attended the health and safety
training in kitchen safety. How will you monitor if the training
was effective?
We can monitor if the training was effective by close
observation of the staff performance and following up with
them.
Q36: You have noticed that the apprentice chef is still having
some issues following the safety procedures to prevent burns.
What do you do to ensure he follows these procedures?
To ensure that he follows these procedures, we can talk with the
apprentice chef, find the issue why it is hard for him to follow
the procedures and if possible, train him in a way that he
understands the process.
Section 6: Maintain WHS records and reports
Q37: When completing a WHS incident report or risk
identification, what procedures do you need to follow?
Q38: What information can you refer to in order to provide
reliable and timely management of workplace health, safety
and security issues?

Q39: List three (3) ways you can minimise waste when
creating and maintaining WHS records and reports?
1. Reduce
1. Reuse
1. Recycle
TASK b – project
This assessment requires you to:
Complete a risk assessment.
Implement and monitor adherence to workplace health and
safety procedures.
Coordinate consultative processes.
Coordinate WHS training and the maintenance of records.
Demonstrate management practices that must be implemented
for compliance with WHS.
Complete tasks 1-11.
Organise a team meeting on WHS procedures.
Answer all the questions.
Task 1: Complete a risk assessment
You are required to complete a risk assessment in your
workplace or a simulated workplace.
You are required to identify risks in the workplace related to the
following situations:

Evacuation of staff and customers.
Security management of cash, documents, equipment, keys or
people.
Handling chemicals and hazardous substances.
Workplace accidents.
Hazard identification and reporting.
You are then required to complete a risk assessment matrix
based on these risks to assess the risks from most important to
least important to address.
Place the risks you identified on the risk assessment matrix and
prioritise at least three (3) of these in order from most
important to least important to address.
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Risk Assessment Template
Potential hazard
Who is at risk?
Existing control measures
Preventative measures
Responsibilities
All staff and customers
Wet floor sign, mop bucket
Being careful with handling any drinks or liquid
Rashmi Subba
Pallet jack running over foot

A staff using pallet jack
First aid
Giving strict trainings to use the machine
Eden Shawn Cameron
Loosing store keys
Manager and the whole store
Keeping store key in a keyring with your other keys
Making sure to handout keys to the right person who is knows
the risk of losing store keys
Suman KC
Risk matrix
CONSEQUENCES
Very high severity
4

Loosing store keys
High severity
3
Pallet jacks running over foot
Medium severity
2
Low severity
1
Low likelihood
1
Medium likelihood
2
High likelihood
3
Very high likelihood
4
LIKELIHOOD

Risk rating template
Risk
Risk assessment equation
Risk rating
1. Drinks spill on the floor
3 * 3
9
1. Pallet jack running over foot
2 * 3
6
1. Losing store keys
2 * 4
8

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Q1: What tasks do you complete when organising a risk
assessment?
We complete a risk assessment template which records potential
hazards, affected people, existing control measures,
preventative measures, responsibilities and we compare the
risks from most important to least important to address.
Q2: What steps are involved in a risk assessment according to
your organisation’s procedures?
Step 1: Identify hazards
Step 2: Access risks
Step 3: Control measures
Step 4: Review control measures
Q3: Who is involved in a risk assessment in your organisation?
In our organisation, managers, trainee manager, team leader and
team members are involved.
Q4: Explain any new preventative measures that you would
implement for the three areas you identified in your risk
assessment.
I would like to give them training about proper process and
tricks of handling drinks, few hours practice on using jack
pallet before shift and would be more careful to handout the
keys to responsible person.

Task 3: Action plan
You are to create three (3) new workplace health and safety
procedures based on the risk assessment you completed in Task
1.
These need to be related to:
evacuation of staff and customers
security management of cash, documents, equipment, keys or
people
handling chemicals and hazardous substances
workplace accidents
hazard identification and reporting
You need to complete an action plan for the three new WHS
procedures.
You need to include information about:
the new procedure
who is responsible for implementation
areas and team members involved
timeframe for roll-out of new procedures
any training to educate team members on the new procedures
when the new procedures will be reviewed for effectiveness
Complete the templates provided.

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Action plan TEMPLATE
Date of plan:
Name of person completing plan:
New WHS procedure
Who is responsible for implementation?
Include anyone who will need to assist and their job role.
Areas and team members involved
Timeframe for roll-out
When will new procedures need to be fully rolled out?
Training
Provide a description and timeline for WHS training.
Review
When will the new procedure be reviewed for effectiveness?
1. Training for drinks handlings procedure
Rashmi Subba
Front area and involved just herself
Immediately on her nest shift
Training her proper process of closing cup lids and handing out
for her next 2 shifts
On her third shift
2. Training to use a jack pallet
Eden Shawn Cameron
Loading dock and involved just himself
When he is fully recovered
Training him how to handle and move the machine with the
right body posture 1 hour for 1 week
everyday
3. Beforehand keys handout
Suman KC
The whole store and involved him and the store manager
on his next shift
Will try to realise his responsibilities towards the store

after handing out keys again
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Task 4: Communicate new procedures
You are to run a team meeting outlining the three (3) new
procedures you identified in Task 3.
You will organise a suitable time for the meeting with your
assessor and your team members.
During the meeting you must include the following:
Explanation of new WHS procedures.
Any changes to WHS policies as a result of this.
Any changes to hazard identification, risk assessment or
reporting.
Ask for input from team members about the new WHS
procedures.
Outline how the team’s ideas can be applied to the new WHS
procedures.
Outline when and how the new procedures will be rolled out to
all team members.
Explanation of how the new procedures comply with WHS
legislation or hospitality industry safety codes of
practice/standards.
Explanation of where documents of the new procedures can be
accessed.
Explanation of any training that will be provided to team
members.
You need to organise a meeting agenda and meeting invitations
(as required in your organisation).
You need to use appropriate tools and documentation during the

meeting, for example, a PowerPoint presentation, technological
equipment (laptop, projector, etc.), handouts.
Copies of the agenda, PowerPoint presentations and handouts
are to be given to the assessor prior to the meeting.
Conduct your team meeting.
Your assessor will use the provided checklist to assess your
performance during the meeting.
Create a meeting
Meeting name:
Safety first
Meeting purpose:
for safer work environment
Participants
Participant name
Reason for participation
Amit Roy

Rashmi Subba
Eden Shawn Cameron
Meeting agenda
Date:
21/08/2019
Meeting name:
Safety First
Location:
Level 5/188 collins street, Hobart TAS 7000
Purpose statement:
Our purpose is to create more safe environment in the

workplace by respecting the WHS law and policies.
Welcome statement:
Acceptance of previous minutes
Agenda item
Presented by
Duration
Name of agenda item.
Name of person who will present agenda item.
Assigned length of presentation and discussion.
General business
Next meeting:
Learner practical checklist
To be completed by the learner.

This is a tool to assist you when submitting your assessment
tasks.
You must complete the following tasks for this assessment
Completion status
Yes
No
Organised and distributed agenda.
☐
☐
Explained three new WHS procedures.
☐
☐
Used oral communication skills to explain WHS procedures and
information on safe work practices.
☐
☐
Consulted with staff about new WHS procedures.
☐
☐
Listened to and used team feedback to identify ways to improve
WHS procedures.
☐
☐
Provided an opportunity for staff members to contribute their
☐
☐
Outlined how and when the new WHS procedures would be
rolled out.
☐
☐
Explained how the new procedures comply with WHS
legislation or industry codes of practice/standards.
☐

☐
Explained any training that team members will undergo for the
new procedures.
☐
☐
Q1: Did your team have any concerns or issues with the new
WHS procedures you are implementing? Briefly explain.
Q2: How could these issues be overcome?
Q3: What legislation or industry standards do your new
procedures comply with?
Q4: What issues did you identify during the consultation
process and what action did you take to resolve the issues?
Q5: Describe any feedback you’ve provided to management

during or after the completion of your consultation
activities in Task 4.
Q6: Did you have to alter your plan to accommodate changing
needs of the workplace or employees? If so, describe how.
Q7: Were the consultative processes effective in
identifying issues and communicating with staff? What
improvements would you make for the future?
Task 6: Monitor WHS procedures
Implement the three WHS procedures that you identified in
Task 3.
Monitor work operations and the use of the three new

procedures in your area of responsibility over a one-week
period.
Report on issues of non-compliance with the new WHS
procedures and work health and safety legislation, procedures
and safe work practices.
Document any action you intend to take as a result of your
observations (hazards identified through staff processes, who
you will notify or consult with, training needs identified,
reports to be completed, etc.)
Briefly comment on the effectiveness of existing procedures in
maintaining the health, safety and security of personnel and any
recommendations for change.
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Date
Issue identified
Intended action
Effectiveness?
How do the existing procedures maintain the health, safety and
security of team members?
Recommendations
Are there any recommendations for change?

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Q1: What action do you need to take as a result of your
monitoring?

Q2: How will you implement these actions? Include
information about timelines.
Q3: Is there another area of WHS that you are concerned about
after completing your monitoring activities? Explain. How will
you respond to this?
Q4: How do you monitor the day-to-day effectiveness of WHS
practices in maintaining the health, safety and security of
personnel?
Task 8: Training evaluation
Select an area in relation to work health and safety.
Observe, monitor and analyse an employee’s proficiency in
completing the required tasks over a week.
Document your observations in a training needs analysis and
make recommendations for further training required.
Organise and implement the appropriate training.
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Training Needs Analysis
Employee: ___________________________________
Job role: ___________________________________

Task breakdown or skills/knowledge required to perform task
Employee skills/knowledge displayed
Competency demonstrated in this task?
(Yes/No)
Further training required?
Yes/No
(Include details)
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Q1: Research two (2) possible providers for the training needs
you identify. Include information on training costs and
arrangements.
Q2: How long does it take to arrange and complete the training
from the time the training need was identified?
Q3: Has training improved the employee’s work practices? If
so, explain what you have observed. If not, describe what action
you plan to take.
Task 10: Compliance
Source and collect the following completed documentation in
your workplace. If you are unable to source them in your
workplace, complete research online and locate them.
WHS consultation form
Hazard identification form
WHS incident/accident notification form
Risk control forms
Training action plans
Your assessor will ask you about the purpose that each one is
used for.
Present these to your assessor during a meeting or save and
submit them to the LMS.
Q1: Explain the conventions you should follow to complete
these forms.

Q2: Which WHS legislation or codes of practice did you need
to refer to or comply with when implementing and monitoring
the WHS procedure in Tasks 3, 4 and 6? Explain.
Q3: What data can you collect in your workplace to see the
effectiveness of WHS procedures?
Q4: How often should WHS documents be referred to, to check
the effectiveness of WHS procedures?
Q5: You notice that some team members are not stacking the
shelves correctly and according to work safety procedures in the
storeroom. You have just seen some heavy items stored on top.
What is your response? When would you deal with this issue?
Q6: You are looking through the WHS incident reports and
notice that many of the forms are difficult to read due to the
illegibility of the handwriting. It is really important for anyone
to be able to read these documents in order to analyse the
information in them. How and when would you deal with this
issue?

Q7: What action can you take to minimise the use of printed
materials and reduce waste when organising WHS
documentation?
Q8: Explain the scheduled hazard identification activities that
are required to be completed in your workplace according to
workplace legislation.
Q9: WHS legislation specifies that hazard identification should
occur in which situations? List four (4).
Practical checklist
To be completed by the assessor.
Learner’s name:
Did the learner successfully demonstrate evidence of their
ability to do the following?

Completed
Yes
No
Explained relevant WHS information to personnel.
☐
☐
Coordinated the consultative processes.
☐
☐
Provided opportunity for staff members to contribute their
☐
☐
Participated in risk assessments.
☐
☐
Implemented workplace health and safety procedures in three
real or simulated situations.
☐
☐
Monitored adherence to three workplace health and safety
procedures.
☐
☐
Completed a risk assessment.
☐
☐
Identified WHS training needs based on staff monitoring.
☐
☐
Coordinated risk assessments, WHS training and the
maintenance of records in relation to three situations specified.
☐
☐
Monitored the effectiveness of the WHS system and identified:

· Required adjustments staff training needs.
☐
☐
Demonstrated management practices that must be implemented
for compliance with state or territory occupational health and
safety (OHS) or WHS legislation during the three situations.
☐
☐
Knows the purpose of data and reports to provide reliable and
timely input into the management of workplace health, safety
and security.
☐
☐
Assessment result:
Task A – Short answer: Satisfactory ☐
Unsatisfactory ☐
Task B – Project: Satisfactory ☐ Unsatisfactory ☐
Overall Outcome:
Competent
☐
Not Yet Competent
☐
Assessor’s feedback or additional comments to the learner:
Assessor signature:
Date:
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SITXFIN003 – Assessment
SITXFIN003 Manage finances within a budget
Assessment
Student name:
Unit description
knowledge required to take responsibility for budget
management where others may have developed the budget. It
requires the ability to interpret budgetary requirements, allocate

resources, monitor actual income and expenditure, and report on
budgetary deviations.
The skills and knowledge for budget development are covered
in SITXFIN004 Prepare and monitor budgets.
·
Instructions:
SECTION 1: ALLOCATE BUDGET RESOURCES
Q1: What is a budget and how does it help a business achieve
its goals?
A budget is estimation of income and expenses for a certain
period. It helps with planning and controlling the financial
affairs in an organization. It is a plan where all the cost,
earnings are estimated which helps an organization to calculate
the actual profit of the business leading it to achieve its goals.
Q2: What determines how business funds are divided amongst
different departments and projects?
Business funds are divided amongst different departments and
projects as per the specific needs necessary for the overall
operation of the department.
Q3: What is the difference between a fixed (static) and flexible
(variable) budget?
Fixed budget is prepared in the start of the period for an area
which do not have a direct relation to the production and sales
remaining the figures static no matter what changes comes in
income and expenses.

Flexible budget is prepared which allows for adjustment in an
any changing condition. Also used as a tool where initial fixed
budget is adjusted to reflect the events which had a direct effect
on its outcome.
Q4: What is a cash flow budget and what is it used for?
Cash flow budget is an estimation of all the in and out of cash
in an organization in certain period. It is used for analysing all
the cash flow, calculation for capital purchase or renovation and
if needed applying for bank loans.
Q5: What is a profit and loss budget and what is it used for?
Profit and loss budget are a financial plan to analyse profit and
loss statement of an organization. It is used to calculate the end
profit of certain period as it includes all the incomes and
expenditures.
Q6: What do the following terms mean?
Financial viability
It means the business is making enough profit even after paying
all the expenses of an organization.
Profitability
It means the ability to earn fair amount of profit after
calculating all the invested amount.
Liquidity
It means the assets which cane be turned into cash for purchase
of goods, services and capital assets.
Q7: What is a budget cycle?
A budget cycle is a process from the beginning of budget to an
end of final transactions in a certain period which covers all the
transactions of a year.
Q8: What must you do when budget priorities are changed?
Explain why.

Q9: Your budget allows only a limited amount of funding
for wages. Who needs to know about these types of
resource decisions? Explain why.
Q10: List two (2) ways you can promote awareness of the
importance of budget control.
1.
2.
Q11: How does promoting the importance of budget control help
you achieve team or work area goals?
Q12: Why is it important to record resource allocation?
Q13: Budgets are not the only source of information relating to
where resources are allocated and controlled within a business.
List four (4) other records used to show resource allocation.
1.
2.
1.
2.
SECTION 2: MONITOR FINANCIAL ACTIVITIES AGAINST
BUDGET
Q14: Why do we record and compare actual performance figures
with budgeted figures?
Q15: How often should you check actual income and
expenditure figures against budgets?

Q16: List six (6) types of financial records you can use to check
income and expenditure information.
1.
2.
3.
4.
5.
6.
Q17: What is one benefit of using computerised systems to
maintain financial records?
Q18: What are financial commitments in a business?
Q19: List two (2) examples of financial commitments for a
business in your industry sector.
1.
2.
Q20: There are four (4) basic types of expenses you need to
record in financial documents to ensure accurate monitoring.
Describe and give one example for each type.
Fixed costs
Variable costs
Direct costs
Indirect costs
Q21: What are the formulas used to calculate a budget variance
and a budget variance percentage?

Q22: Check the figures in the sales budget below.
Sales
Actual $
Budget $
Variance $
%
Bistro
35,000
45,000
(10,000)
(22.22)
Public bar meals
9,000
8,000
1,000
12.25
Club bar meals
8,000
9,000
1,000
11.11
Which department’s figures have been calculated correctly?
Q23: Indicate if the following budget results are a favourable or
unfavourable result.
Favourable or Unfavourable
Actual income is above budget

Actual income is below budget
Expenses are above budget
Expenses are below budget
Q24: What are the four (4) main reasons budget deviations
occur?
1.
2.
3.
4.
Q25: What factors do you need to consider when deciding
whether or not a budget deviation should be investigated
further?
Q26: List three (3) options you might consider to help
manage budget deviations effectively.
1.
2.
3.
Q27: List four (4) types of information about budget targets you
should discuss with staff members.
1.
2.
3.
4.
SECTION 3: IDENTIFY AND EVALUATE OPTIONS FOR
IMPROVED BUDGET PERFORMANCE

Q28: How does trend analysis help identify areas for
improvement in budget performance?
Q29: What are two (2) questions you should be asking when
assessing existing costs and resources?
1.
2.
Q30: When identifying new approaches to budget management,
who should you discuss desired budget outcomes with? Give a
generic answer or name the appropriate job role/positions in
your workplace or training environment.
Q31: What approaches or possible options can you investigate
further to control and improve the management of expenses in
a business?
Q32: What approaches or possible options can you investigate
further to control and improve the management of payroll
expenses in a business?
Q33: List three (3) approaches or possible options you can
investigate further to control and improve the management of
accounts payable in a business.
1.
2.
3.
Q34: List three (3) main methods businesses use to increase
their profits.
1.
2.

3.
Q35: You want to make recommendations for improved budget
management and set new budget targets. List two people (2)
you should present your recommendations to.
1.
2.
Q36: The impact of any changes must be considered when
developing new approaches or changes to budget management.
List one potential benefit or disadvantage that may occur when
implementing changes in the following areas.
Customer service
Staff morale
Q37: How should you present your recommendations for
improved budget management?
Q38: List three (3) examples of the type of information you
should include when presenting or communicating about
recommendations for budget management.
1.
2.
3.
SECTION 4: COMPLETE FINANCIAL AND STATISTICAL
REPORTS
Q39: What information might you need to include when
preparing a statistical or financial report for the supervisors
in a suburban hotel? List five examples.
Q40: What information might you need to include when

preparing a formal statistical report for the management
team of a large events or reception centre? List five
examples.
1.
2.
3.
4.
5.
Q41: How can you present reports to enable informed decision-
making?
Q42: How do you know when to complete reports?
Q43: Explain how the features of accounting software
programs can assist you to manage budgets.
TASK B – project
This assessment requires you to manage and report on budgets
over a three-month period.
Create a customer profile.
· Use this profile to provide tailored products and services
· Complete Case Studies 1, 2 and 3.
· Each case study has multiple tasks.

· Read the scenarios and answer the questions.
· Round all dollar values to the nearest whole number when
calculating financial information; for example, $12.55 becomes
$13, $18.22 becomes $18.
· Unless stated otherwise, round all percentages to one decimal
point when calculating financial information; for example,
12.55% becomes $12.6%, 18.22% becomes 18.2%.
· All budget calculations can be completed manually or using
accounting software or computer-based spreadsheet software,
such as Microsoft Excel or Google Sheets.
This unit applies to tourism, travel, hospitality and event
businesses. While the case study scenario is based on a
hospitality business, the principles for managing a budget
demonstrated in this assessment are the same in all types of
businesses.
Case study 1
The Jackson hotel has a bistro, two bars (public and sports), a
drive-through and walk-in bottle shop and TAB situated beside
the sports bar.
You are the manager of JJ’s Bistro. It seats 210 people and is
open for lunch and dinner, seven days a week. The hotel
promotes a family environment and has a playroom for younger
children and an activity centre for pre-teens containing
electronic and other games. These glass walled areas are within
view of customers seated in the rear section of the bistro.
The hotel’s management team develop an operational budget for
the business based on previous budgets, anticipated business
and any special projects, such as renovations or new products.
Each operational area within the hotel is given a departmental
budget based on organisational goals and their anticipated
revenue and expenses.
Budgets are developed on a quarterly basis. Each department

has quarterly and monthly budget targets. Monthly budgets can
be adjusted during a quarterly cycle if circumstances within the
department change.
The following events have taken place during the April budget
period.
· Prices for meat, fruit and vegetables have increased as a result
of recent drought in some regions and floods or storms in
others.
· Prices for many wines have fallen due to a surplus in the
market.
· Beer prices have risen slightly, again due to the drought
leading to shortages of ingredients and an increase in
government taxes.
· A major wine supplier has been running an in-house
promotional campaign, with staff product knowledge training
provided to help increase sales.
· The bistro menu changes to the new winter menu on May 1st.
Its introduction is being promoted in April throughout the hotel.
Task 1: Monitor budgets
Review the following budgets for the Jackson Hotel - June
quarter. Answer all questions based on the contents and
outcomes of the Jackson Hotel operational budget – June
quarter.
Jackson Hotel operational budget – June quarter
April
May
June
June quarter
$
$
$
$
Revenue

Food sales
116,800
127,750
120,450
365,000
Beverage sales
240,000
247,500
262,500
750,000
Tab commission
49,300
47,850
47,850
145,000
Total revenue
406,100
423,100
430,800
1,260,000
Cost of sales
Food purchases
48,180

49,640
48,180
146,000
Beverage purchases
84,000
86,625
91,875
262,500
Total cost of sales
132,180
136,265
140,055
408,500
Gross profit
273,920
286,835
290,745
851,500
Expenses
Accounting
2,700
3,000
4,300
10,000
Advertising/promotions
3,900
4,810

4,290
13,000
Bank charges
7,582
7,359
7,359
22,300
Cleaning contractor
7,451
7,451
7,451
22,354
Commission credit card
767
767
767
2,300
Small equipment replacement
833
833
833
2,500
Insurance
1,833
1,833
1,833
5,500
Laundry
347
357
347
1,050
Legal fees
1,280
360
360

2,000
Licence fees & permits
983
983
983
2,950
Motor vehicle expenses
500
500
500
1,500
Maintenance
4,224
4,352
4,224
12,800
Printing & stationery
800
800
800
2,400
Rubbish removal
500
500
500
1,500
Communication
2,000
2,000
2,000
6,000
Training & development
1,190
1,155
1,155
3,500

Wages & on-costs
193,050
198,900
193,050
585,000
Utilities
12,000
11,647
11,647
35,295
Total expenses
241,940
247,607
242,399
731,949
NET PROFIT
31,980
39,228
48,346
119,551
Q1: List the hotel’s financial commitments under their
correct cost category. Name at least two (2) commitments
for each category
Variable direct costs
·
·
Variable indirect costs
· Small equipment
· Legal fees

Fixed indirect costs
· Rubbish removal
· Cleaning contractor
Q2: Name the top four (4) cost categories the business has
allocated the most funds too in this budget period.
1. Wages and on cost
2. purchase
3. Utilities
4. cost
Q3: Why have significant funds been allocated to these
categories?
Discuss their importance to the business and consequences
if inadequate funds are allocated.
Q4: Review the Bistro departmental budget – April.
Bistro departmental budget - April
Budget
Actual
$
$
Revenue
Food sales
105,120
119,837
Beverage sales
89,250
96,390
Total sales
194,370
216,227

Cost of sales
Food purchases
40,953
45,048
Beverage purchases
27,563
30,043
Total cost of sales
68,516
75,091
Gross profit
125,854
141,136
Expenses
Advertising/Promotions
780
624
Cleaning contractor
1,490
1,490
333
393
Laundry
245
232
Maintenance
1,493
1,262
160
195
Training & seminars
408
653
Wages & on-costs

85,901
98,771
Utilities
3,441
3,235
Total expenses
94,251
106,855
NET PROFIT
31,603
34,281
You are holding a team meeting to discuss the
financial targets provided in the organisational and April
bistro budgets.
What information do you need to communicate to the team
to ensure they understand the targets and goals to be
achieved?
Q5: What techniques can you use to promote awareness of
methods of controlling costs or increasing sales so you can
achieve budget targets?
Task 2: Calculate variances
Complete the comparative analysis report for the Bistro
departmental budget – April on Page 24 by calculating all
missing dollar value and percentage variances.
Complete the Favourable/Unfavourable column by indicating if
the budget results are favourable (F) or unfavourable (UF) for
the business.

Page|2
Name: SITXFIN003 – Assessment
Version: 2019.2
Last Reviewed: May 2019
Page|1
Comparative analysis report
Bistro departmental budget – April
NOTE: Don’t forget to round your figures up or down to the
nearest whole number.
April
Favourable / Unfavourable
May
June quarter
Budget
Actual
Variance
Variance
Budget
Budget
$
$
$
%
$

$
Revenue
Food sales
105,120
119,837
14,717
14.0%
fav
114,975
328,500
``
89,250
96,390
7,140
8%
fav
91,875
262,500
Total sales
194,370
216,227
21,857
11.24%
fav
206,850
591,000
Cost of sales
Food purchases
40,953
45,048
unfav
42,194
124,100
Beverage purchases

27,563
30,043
2,481
9.0%
unfav
26,775
78,750
Total cost of sales
68,516
75,091
6,576
unfv
68,969
202,850
Gross profit
125,854
141,136
0.0%
fav
137,881
388,150
Expenses
780
624
(156)
(20.0%)
962
2,600
Cleaning contractor
1,490
1,490
0

15.5%
1,490
4,471
333
393
60
333
1,000
Laundry
245
232
(13)
(5.3%)
245
735
Maintenance
1,493
1,262
0.0%
1,493.33
4,480
160
195
35
21.9%
160
480

Training & seminars
408
653
245
60.0%
396
1,200
Wages & on-costs
85,901
98,771
12870
unfav
89,345
260,763
Utilities
3,441
3,235
(206)
(6.0%)
3,494
10,589
Total expenses
94,251
106,855
0.0%
97,918
286,318
NET PROFIT
31,603
34,281

8.5%
fav
39,963
101,832
Page|2
Version: 2019.2
Answer all questions based on the budget outcomes in the
completed April budget comparative report in Task 2 and case
study information.
Q1: Are there any significant variances in the sales figures that
you should be concerned about? Explain what the results
indicate and why you are/are not concerned about them.
……. because food sales and beverage are same
Q2: Are there significant variances in any of the expenses
categories that you think should be investigated further? If
yes, discuss which categories and why you think they need
investigation. If no, discuss why the deviations do not
warrant investigation.
…….. (at least 4 or 5 line)
Q3: Based on your responses to questions 1 and 2, what is your
overall evaluation of the budget results? Is the bistro
meeting its financial targets?
Yes, (always think about both income side and expenses side)
Q4: Which expense category has the most funds allocated to it?

Explain why it is important you manage costs in this category
carefully.
Wages and on cost … ( talk about rostering)
Q5: Using the results and information obtained from the
April comparative report, your answers to the previous
questions and the background information, write a
transcript of the outcomes of your report ready to deliver to
the bistro staff at the next team meeting. The transcript should
include the following information.
· The current status of the budget; is the work area meeting its
budget targets, is it on track to meet June quarter budget
targets?
· Which areas are underperforming or performing better than
expected?
· What changes, if any, need to be made to help the team meet
next month’s budget targets?
· An outline of budget targets for May.
Organisational factors that contributed to the setting of these
targets.
Case study 2
JJ’s Bistro is located in Jackson’s hotel. It seats 210 people and
is open for lunch and dinner, seven days a week. The hotel
promotes a family environment and has a playroom for younger
children and an activity centre for pre-teens containing
electronic and other games. These glass-walled play areas are
within view of customers seated in the rear section of the bistro.
The following events took place during the May budget period.
· Prices for meat, fruit and vegetables have increased as a result
of recent drought in some regions and floods or storms in

others.
· Prices for many wines have fallen due to a glut in the market.
· Beer prices have risen slightly, again due to the drought
leading to shortages of ingredients and an increase in
government taxes.
· Most utility companies increased prices by 7% at the start of
May.
· The local police started a blitz on drink driving in the middle
of May with increased police presence in local suburbs and
roadside testing of drivers.
· In-house training was provided to key food and beverage staff
in April by a coffee supplier. The aim is to increase sales and
the quality of coffee served. The training was free of charge as
part of a new preferred supplier contract with the coffee
supplier.
· A major wine supplier has been running an in-house
promotional campaign, with staff training provided to help
increase product knowledge.
· The bistro menu changed to the new winter menu on 1 May
20XX. It was heavily promoted in May throughout the hotel and
in local community newspapers.
·
Task 1: Interpret budget results
Review the following budgets for the Jackson Hotel - May.
Evaluate the budget outcomes and their impact on the operation
and financial goals of the bistro.
Answer all questions based on the outcomes in the comparative
analysis report, Bistro purchasing budget – May and the case
study information.
Comparative analysis report
Bistro departmental budget – May
May

Budget
Actual
Variance
Variance
$
$
$
%
Revenue
Food sales
114,975
112,676
(2,299)
(2.0)
Beverage sales
91,875
90,497
(1,378)
(1.5)
Total sales
206,850
203,173
(3,677)
(1.8)
Cost of sales
Food purchases
42,194
45,864
3670
8.7
Beverage purchases
26,775
29,399
2624

9.8
Total cost of sales
68,969
75,265
6294
9.1
Gross profit
137,881
127,910
(9,971)
(7.2)
Expenses
962
981
19
2
Cleaning contractor
1,490
1,490
0
0
333
288
(45)
(13.5)
Laundry
245
237
(8)
(3.3)
Maintenance
1,493
1,329
(164)

(11)
160
114
(46)
(28.8)
Training & seminars
396
713
317
80.1
Wages & on-costs
89,345
103,283
13,938
15.6
Utilities
3,494
3,456
(38)
(1.1)
Total expenses
97,918
111,891
13,973
14.3
NET PROFIT
39,963
16,019
(23,944)
(59.9)
Bistro purchasing budget – May
May

Budget
Actual
Variance
Variance
$
$
$
%
Food purchases
Fruit & vegetables
5,063
5,970
907
17.9
Dairy products
8,439
8,177
(262)
(3.1)
Meat & poultry
14,768
17,662
2,894
19.6
Fish & seafood
4,219
4,506
287
6.8
Dry goods – food
7,595
7,511
(84)
(1.1)

Dry goods – other
2,110
2,038
(72)
(3.4)
Total food purchases
42,194
45,864
3,670
8.7
Beverage purchases
Wine
4,820
5,359
539
11.2
Spirits
4,016
4,185
169
4.2
Beer, ciders – packaged
5,891
6,762
871
14.8
Beer – keg
4,552
5,162
610
13.4
Soft drinks, juices – packaged
3,079
3,230
151
4.9

Post mix
4,418
4,701
283
6.4
Total beverage purchases
26,776
29,399
2,623
9.8
Total cost of sales
68,970
75,263
6,293
9.1
Food cost %
36.7%
40.7%
Beverage cost %
29.1%
32.5%
Cost of sales %
33.3%
37%

Page|2
Version: 2019.2
Page|1
Bistro labour budget – June quarter (don’t worry about this
topic for now)
Labour expenses
April
May
June
June Quarter
Budget
Actual
Variance
Budget
Actual
Variance
Budget
Actual
Variance
Budget
Actual
Variance
$
$
%
$
$
%
$
$

%
$
$
%
Total salaries
9,780
9,780
0
9,780
9,780
0
9,780
9,780
0
29,340
29,340
0
Total front of house staff
45,053
52,171
15.8
47,382
55,105
16.3
44,804
51,260
14.4
137,239
158,537
15.5
Total kitchen staff
21,864
26,237
20.0
22,610
27,332

20.9
21,770
26,232
20.5
66,244
79,801
20.5
Total wages & salaries
76,697
88,188
15.0
79,772
92,217
15.6
76,354
87,272
14.3
232,823
267,678
15.0
On-costs
9,204
10,583
9,573
11,066
9,162
10,473
27,939
32,121
Total labour expenses
85,901
98,771

15.0
89,345
103,283
15.6
85,516
97,745
14.3
260,762
299,799
15
Percentage of total sales
44.2
45.7
43.2
50.8
45.1
51.5
14.5
16.5
Bistro staffing levels
No. staff
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

Front house
Crnt
Rvsd
Crnt
Rvsd
Crnt
Rvsd
Crnt
Rvsd
Crnt
Rvsd
Crnt
Rvsd
Crnt
Rvsd
Supervisor
2
0
0
1
1
2
2
2
2
2
2
2
2
1
1
Food Attendant FT
3
3
3

2
2
2
2
2
2
2
2
2
2
2
2
Food Attendant Cas
10
2
1
2
1
3
1
4
2
6
4
8
6
7
6
Bar Attendant FT
3
1
1
2
2
2
2

2
2
3
3
3
3
2
2
Bar Attendant Cas
4
2
1
1
0
1
0
1
1
2
1
2
1
2
1
Bus person Cas
2
1
1

2
1
2
1
Total rostered
8
6
8
6
10
7
11
9
16
13
19
15
16
13
Kitchen
Chef
1
1
1
1
1
1
1
1
1
1

Sous chef
1
1
1
1
1
1
1
1
1
1
1
Cooks FT
3
2
2
2
2
2
2
2
2
2
2
3
3
3
3
Apprentices FT
3
1

1
1
1
1
1
1
1
2
2
3
3
3
3
Kitchen hand Cas
4
1
1
1
1
2
1
2
2
3
1
3
1
3
2
Total rostered
5
5
5
5
6

5
7
7
9
7
11
9
10
9
Glossary
Crnt
Current staffing level
FT
Fulltime employee
Rvsd
Revised staffing level
Cas
Casual employee
Page|2
Version: 2019.2
Q1: Discuss how the outcomes food and beverage sales and
costs of sales indicated in the May comparative analysis
report impact the bistro area and the business overall. Consider
the types of deviation (positive or negative) and size of the

deviations in food, beverage and total sales and cost of sales
categories.
Q2: What are two possible explanations for the deviations in
food costs and beverage costs? Consider information provided
in the May purchasing budget as well as the comparative report
and case study information.
Q3: When preparing the budgets, the hotel forecasted food
costs as 36.7% of food sales and beverage costs as 29.1% of
beverage sales.
Is the bistro meeting organisational goals for cost of
sales? What is the difference between the budget target and
actual results?
Food purchases
4% and no
Beverage purchases
3.4% and not meeting the target
Q4: Should these deviations be reported to management?
Explain why/why not.
Yes , they need to be aware (read section 2 )
Q5: Based on the May purchasing budget, in what categories
are the largest food and beverage cost deviations occurring?
Task 2: Investigate option to improve performance
The food and beverage manager is very concerned about the
food and beverage purchasing and cost of sales results. They
want the bistro team to make it a priority to meet budget targets
for cost of sales in June. Management then plan to reduce
budget allocations for food and beverage purchases in the
September quarter budget. It is an organisational goal to reduce

cost of sales to below the current percentages of 37% food cost
and 30% beverage cost. To meet June and September quarter
budget targets, new methods of managing costs must be
investigated.
· Answer all questions based on the outcomes in the
comparative analysis report Bistro departmental budget – May,
Bistro purchasing budget – May and case study information.
Q1: List four (4) options for managing costs that could be
applied to this situation.
1.
2.
3.
4.
Q2: You have decided to source new fruit and vegetable and
seafood suppliers. Describe how you would investigate if
changing suppliers is a viable option for reducing your cost of
sales. How will you obtain information to determine if
prices and product quality from alternate suppliers are
appropriate for your operation?
Prices, comparison, quality, reputation, relationship etc…
Methos: quotation, bank statement to compare the quality of
work…
Q3: You need to investigate which current suppliers have
increased prices for products and services, how much prices
have risen and how much of the business’s financial resources
are allocated to existing suppliers.
What organisational financial documentation will provide
this information?
Page 21, write 3 or 4 of them
Q4: Your research has revealed that a number of other
suppliers can supply similar quality items at cheaper prices

than your current supplier. Describe what you would discuss
with your current supplier before making a decision.
Same as Q2
Q5: Who would you consult with before implementing any
changes to the hotel’s suppliers of fruits and vegetable and
seafood products?
Head chef, management or purchasing staff
Task 3: Improve budget performance
· Read and interpret the information and outcomes contained in
the Bistro labour budget – June quarter.
· Evaluate their impact on the operation and financial goals of
the bistro.
· Answer all questions based on the labour comparative analysis
report, staffing and case study information.
Q1: Complete the table below by inserting the variance
percentage for each category in each month.
Category
Bistro labour budget – variance percentage
April
May
June
June quarter
Salaries
Front of house

Kitchen
Total labour
Q2: What do these statistics tell you about the bistro’s
performance for the June quarter? Explain what the
variances mean and how this affects the department’s
ability to meet its financial goals.
Front of house and kitchen
Q3: Management think one reason for high bistro labour
costs is the department is consistently overstaffed; more staff
than necessary are rostered on for most service periods. Rosters
have been reviewed and new staffing levels suggested for
front of house and kitchen areas. The number of customers
served and sales revenue is expected to remain relatively
stable in the near future.
Review the bistro’s current and revised staffing levels in
Bistro staffing levels table.
Discuss the impact these changes could have on customer
service levels, your team and budget targets. Consider both
positive and negative outcomes.
POSITIVE: LABOUR SAVE
NEGATIVE: SLOW SERVICE, LOS OF REGULAR
CUSTOMERS, DOWN OF BUSINESS REPUTATION

SITXWHS003 – AssessmentSITXWHS003 Implem.docx

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