SITXHRM002 Roster Staff - Assessment Task 1: Knowledge Questions

Questions

1. List two sources of information that you could access to find information about the Hospitality Industry (General) Award.
2. List two further sources of information that you could access, to find out information on work agreements for the hospitality industry.
3. Why is it important to check the relevant award conditions when preparing a roster?
4. How is an enterprise agreement different from a modern award?.
5. Explain how industrial agreements can affect the preparation of rosters.
6. Identify at least two factors of how each of the following award provisions will impact the rostering process.

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7. List four impacts of contractor fees, if you had to include them in a staff roster.
8. Outline two considerations when rostering permanent or casual staff.
9. Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be found at the Fair work Australia government website fwc.gov.au), identify the key elements of the award.

10. Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be found at the Fair work Australia government website fwc.gov.au), provide the overtime payable.

11. Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be found at the Fair work Australia government website fwc.gov.au), provide the appropriate penalty rate for each period.

12. Dixon Hospitality has an enterprise agreement with its staff, rather than following the Hospitality Award. Complete the table below for full time staff: https://www.fwc.gov.au/documents/documents/agreements/fwa/ae419117.pdf.

13. Using the National Employment Standards (NES), provide the maximum weekly hours for the following:

14. Provide two examples of organisational initiatives for each of the following, that could have an impact on the preparation of staff rosters.

15. Using the table below, identify three issues that you may come across for each leave provision listed when preparing a staff roster.

16. Why are rosters used and why are they important for controlling staff costs?
17. Provide four functions of a software program that can support the development of a roster.
18. What are two different formats used for staff rosters?
19. Identify four items that you would need to include on a roster.
20. Using the table below, summarise two different methods used to communicate a roster.

21. Provide two advantages of rostering team members that have diverse social and cultural backgrounds, as well as skills.
22. Identify four human resource policies and procedures that could be used to find out about leave provisions and managing socio-cultural workforce issues.
23. Referring to the hospitality industry specifically, provide three examples of operational requirements that can have an impact on roster development.
24. Explain how a wage budget can impact rostering