Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHACS003A Provide porter services. Minor adjustments to expression of content to streamline and improve unit. Hygiene requirements made more explicit. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to provide porter services in a commercial accommodation establishment. It requires the ability to check and plan for daily arrivals, assist guests with luggage and provide ancillary services for guests.
Application of the Unit
This unit applies to frontline service personnel in commercial accommodation venues. Porter services are usually associated with dedicated bell desk or concierge roles in larger venues. In smaller venues, reception or other staff provide these services. People working under supervision undertake this function, though the unit may also be relevant to owner-operators of small businesses.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Handle guest arrivals and departures. |
1.1 Review and plan for expected daily arrivals, special requests or major guest movements. 1.2 Welcome guests and direct to registration area. 1.3 Escort guests to rooms, and explain and promote organisation and room features . |
2. Handle guest luggage. |
2.1 Assist guests with luggage and luggage storage according to organisational procedures and security requirements . 2.2 Safely transport and deliver guest luggage to correct locations within appropriate timeframes using safe manual handling techniques and moving equipment as required. 2.3 Avoid creation of hygiene hazards when handling luggage. 2.4 Track lost luggage within the venue and take steps to locate and deliver to guest or correct location. |
3. Respond to requests for ancillary services. |
3.1 Provide ancillary services according to organisational procedures. 3.2 Liaise with colleagues in other departments where appropriate to ensure effective response to service requests. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Organisation and room features in the establishment may include: |
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Organisational procedures and security requirements for luggage may relate to: |
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Hygiene hazards may include: |
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Ancillary services may include: |
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Unit Sector(s)
Hospitality
Competency Field
Accommodation Services