A set of skills to equip individuals to manage a restaurant.
This skill set entails 7 units:
BSBMGT517 Manage operational plan
SITHFAB002 Provide responsible service of alcohol
SITXCCS008 Develop and manage quality customer service practices
SITXFSA001 Use hygienic practices for food safety
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXWHS003 Implement and monitor work health and safety practices
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