Skills & Training Needs - Accommodation and Foods Services
Skills & Training Needs 2013Victorian Accommodation and Food Services IndustryPublished by HESGDepartment of Education and Early Childhood DevelopmentMelbourne May 2014?State of Victoria (Department of Education and Early Childhood Development) 2014The copyright in this document is owned by the State of Victoria (Department of Education and Early Childhood Development), or in the case of some materials, by third parties (third party materials). No part may be reproduced by any process except in accordance with the provisions of the Copyright Act 1968, the National Education Access Licence for Schools (NEALS) (see below) or with permission.An educational institution situated in Australia which is not conducted for profit, or a body responsible for administering such aninstitution may copy and communicate the materials, other than third party materials, for the educational purposes of the institution.Authorised by the Department of Education and Early Childhood Development2 Treasury Place, East Melbourne, Victoria, 3002. ISBN 978-0-7594-0763-3This document is also available on the internet at industry/Pages/accommodation.aspxContentsIntroductionIndustry and data scopeProducts and services3Data3Accommodation and Food Services trends and issuesEconomic contribution8Employer profile9Labour productivity 12Accommodation and Food Services workforce and skillsKey messages, issues and challenges 13Employment 14Skills composition 15Job vacancies 16Labour market characteristics 17Occupations in demand 18Specialised and in-shortage occupations 20Workforce skills needs 22Accommodation and Food Services vocational training provisionKey messages, issues and challenges 24Training activity 25Courses 27Enrolments by occupation 28Training providers 29Funding patterns 29Regional training activity 30Student characteristics 32Appendix AIntroductionIn the context of Victoria’s dynamic economy, a demand-led approach is the best way to ensure a responsive vocational training system that will help as many people as possible build skills that lead to better jobs. This is most evident in the results of the market approach embodied in the Victorian Training Guarantee, which has achieved positive outcomes for both students and the economy.The Refocusing Vocational Training in Victoria reforms are designed to satisfy important criteria for a strong vocational training market. Through these reforms the Government is ensuring that the vocational training system continues to produce positive outcomes for students, businesses and Victoria.Through Refocusing Vocational Training, there is a role for Government in monitoring, providing information and responding to the performance of the vocational training system. A key mechanism by which the Government exercises this role is through the Industry Participation Model. The Industry Participation Model is based on a new partnership approach between Government, industry and training providers. It increases industry influence within the training market by supporting more direct relationships between industry and training providers and by increasing direct consultation with Government.An aim of the Industry Participation Model is to seek to improve information sharing about training provision, options, outcomes, gaps and associated barriers between industry, training providers and employers to improve alignment between industry needs and training delivery. A suite of information products and tools are being developed, of which this report is one, to support this aim and an overview of these is provided overleaf.This report describes training and economic activity and developments related to Victoria’s Accommodation and Food Services industry, bringing together a range of qualitative and quantitative insights from desk research and industry engagement. It highlights both the challenges the industry faces in attracting the right skills, and the opportunities businesses, training providers and Government have to address these challenges. Key metrics used in this report include enrolments by sub-industry, qualification level, occupation, courses, age group, gender, learners facing barriers, provider type, reason for study and completions. The report also covers apprentices and trainees, and an analysis of the alignment between training delivery and specific industry skills needs. The report produces industry, sub- industry and region-specific findings and, wherever possible, presents comparisons to developments at the State level.The purpose of this report is:To provide a basis for understanding the Accommodation and Food Services sector in relation to employment levels, skills shortage occupations, current alignment and responsiveness of the vocational training market to the needs of the sector and to provide an overview of the challenges and opportunities in meeting industry vocational skills needs both now and into the future.To give detailed information around vocational training enrolments by occupation, location, qualification levels and student characteristics, as it relates to the Accommodation and Food Services sector in order to gauge current trends in vocational training delivery.To summarise the context of the Accommodation and Food Services sector in relation to the size and scale of the labour and training markets as well as the current policy, economic and social drivers that it is facing.Introduction1Suite of Information Products & ToolsVictorian Quarterly Training Market ReportsOn-going series of quarterly reports aimed at providing a summary of Victorian training market performance following the introduction of the student entitlement system. The report covers three sections – the first provides an overview of the performance of the Victorian training market, the second section examines the participation of learners facing barriers and the third examines the alignment of training to industry skills needs training/providers/market/Pages/ reports.aspxVocational Training: Victoria’s Regional ReportAnnual publication examining training delivery in each of Victoria’s regions in the context of the local population, economy and workforce, building apicture of the relationship between the local training system and regional skills needs, training market performance and responsiveness training/providers/market/Pages/ regionaltrends.aspxVocational Training: Victoria’s Industry ReportPublished annually, this report combines industry intelligence and economic analysis with training data to build a more complete picture of the relationship between industry skills needs, employment opportunities and skills training. Each of the 19 industry training profiles provide economic context and a summary of training challenges and highlights from IPM initiatives training/employers/industry/Pages/ marketinfo.aspxIndustry Sub-sector summary reports & Industry Factsheets46 sub-sector industry summary reports produced annually highlight industry labour and training market dynamics with an overview of current and forecast employment needs and vocational training patterns across the sectors and at the regional levelA series of factsheets are also available for 19 industries training/employers/industry/Pages/ marketinfo.aspxBusiness Toolkit and Case StudiesToolkit for employers providing information on how to get government- subsidised training under the Victorian Training Guarantee; getting the best training for your business, with a helpful checklist; information of Recognitionof Prior Learning; and a range of interesting employer and training provider case studies training/employers/workforce/Pages/ marketfacilitation.aspxPortfolio Industry ReportsThese reports describe training and economic activity and developments related to key Victoria’s industry sectors. Highlighted are both the challenges the industry faces in attracting the right skills, and the opportunities businesses, training providers and government have to address these challenges. A range of key workforce and training metrics are also provided. There are two tiers of reports; detailed reports representing the focus industries for the Department in 2013, and summary reports covering other industry sectors training/employers/industry/Pages/ marketinfo.aspxIndustry BlogA forum for people interested in industry skills and training issues in Victoria, the blog features a range of topics relevant to stakeholders, information on recent industry events, groups and forums and new initiatives focused on enhancing market performance through facilitation activities Skills Update - e-AlertsRegular email update featuring the latest news about IPM activities; market facilitation and related government initiatives; reports; and training performance informationTo subscribe contact: Department of Education & Early ChildhoodDevelopment, skills.online@edumail. .auWeb Pages – Industry Training Market Information19 webpages with information about the skills and training market for industry sectors. For each industry, there’s a training snapshot, information about skills in demand, training market intelligence reports and factsheets along with more detailed reporting for each industry sub-sector. Information is updated regularly training/employers/industry/Pages/ marketinfo.aspxRate Your TrainingRatings tool for industry and employers which is a simple-to-use system where employers can rate the performanceof a training provider in a particular study area against selected criteria, and review and compare the ratings of other employers (in development)Website which facilitates connections between employers and training providers. Employers can anonymously post their training requirements and training providers are able to provide structured response online. Employers are then able to review the response with no obligation, create a shortlist and follow up directly with their preferred providersVictorian Skills GatewayOne-stop-shop of Victorian vocational education and training to help find the best option for students. Searches can be performed on occupations, courses, training providers, video and written case studies. This website is also viewable via a purpose-built smartphone interface victorianskillsgateway/Pages/home.aspxIndustry and data scopeThis section summarises the scope of the Accommodation and Food Services industry1 as well as key data sources.Products and servicesThe Accommodation and Food Services industry includes businesses engaged in providing short-term accommodation for visitors and/or meals, snacks, and beverages for consumption by customers both on and off-site. The industry includes businesses providing accommodation, food, beverage, and hospitality services.Excluded from this industry are gambling institutions (casinos); amusement and recreation parks; long-term (residential) caravan parks; theatre restaurants; sporting clubs; and other recreation or entertainment facilities which provide food, beverage, and accommodation services.Figure 1.1: Accommodation and Food Services ANZSIC breakdownDataThe main source of data on vocational training activities is the training activity database referred to as SV Training System (SVTS).The report presents findings for the time period from 2008 to 2013, with an in depth analysis of developments and patterns in the 2013 calendar year. Data was extracted from SVTS as at March 2014 and subject to revision.This report includes government subsidised vocational training enrolments only. Data on completions contain all government subsidised and fee for service enrolments at any course level by all providers.Training data shown in the tables are rounded to the nearest 100 when the figures are greater than 1,000; to the nearest 50 when they are between 100 and 1,000; and to the nearest 10 when they are less than 100. Any percentages are calculated based on the original, unrounded data.ANZSIC codeANZSIC industry44Accommodation45Food and Beverage Services451Cafes, Restaurants and Takeaway Food Services4511Cafes and Restaurants4512Takeaway Food Services4513Catering Services452Pubs, Taverns and Bars453Clubs (Hospitality)As defined by the Australian Bureau of Statistics, Australian and New Zealand Standard Industrial Classification (ANZSIC), 2006.Industry and data scope3Accommodation and Food Services trends and issuesThis section focuses on the Accommodation and Food Services industry as a whole. It covers: key issues and challenges including economic conditions, new regulations, demographic changes, changing social attitudes, new technology/processes, changing consumer tastes, environmental sustainability and the direction of industry restructuring.Key messages, issues and challengesAlthough hard-hit by the economic downturn, Australia’s Accommodation sub-sector has rebounded, with growth in the hotels and resorts segment fuelled by an influx of Chinese and Asian tourists and improved domestic demand, which accounts for around 43 per cent of industry revenue. Victoria has mainly missed out on the ‘fly-in, fly-out’ trend that has supported industry growth across the mining regions.Demand for serviced apartments and rented houses/ apartments is expected to remain strong, with increases in the number of enterprises forecast across the rented house/ apartment segment. Caravan parks and camp sites are also doing well, and although there has been some consolidation across this sector, sites are offering a wide range of facilities catering for the trend towards more recreational vehicle travel (especially amongst retirees), as well as additional units and cabins.The restaurant and fast food segments are also experiencing favourable conditions, as a result of the rise in disposable incomes and greater urbanisation of a growing population. Business models are increasingly catering for a health conscious nation and the integration of technology linking wait staff with kitchen orders has raised efficiency and turnaround in the sector.Australia’s coffee culture continues to drive success across cafés and coffee shops. Although there has been an increase in the number of franchises and global chains now operating in this segment, it remains primarily the principality of small specialty businesses.Australia’s pubs, taverns and bars have experienced moderate growth over the past five years, with levels of alcohol consumption declining and heightened competition from other leisure activities for discretionary spend. Some urban operators are under pressure due to rising property prices making them the target of property developers. However, more flexible and accommodating liquor licensing laws have spurred a renaissance of the inner-city bar scene. Successful operators are now capitalising on changing consumer tastes away from traditional beers towards higher value craft beers, ciders, wines and cocktails, and refined food offerings.Drive-through bottle shops attached to bars and pubs have continued to grow as the larger retailers get on the scene, but some operators with large gambling facilities face uncertainty over the proposed poker machine regulations (currently delayed until 2016).Across Victoria, the Accommodation and Food Services industry is estimated to be worth around $9.5 billion to the State economy, with a workforce of approximately 181,200 workers, representing 6 per cent of Victorian employment.Future growth in output is expected to be slightly below the average for all Victorian industries, and is currently forecast at 12 per cent over the five years to 2017-18 (compared to an ‘all industry’ average of 14 per cent over the same period).At the end of June 2012, it was estimated that there were 22,069 businesses in the sector operating in Victoria. Almost three-quarters of Accommodation and Food Services business establishments are either takeaway food services outlets or cafés and restaurants.One in five businesses in the industry are located in Melbourne CBD, while other concentrations are scattered throughout the Melbourne metropolitan area, with strip shopping centres home to a large number of outlets. The Dandenong Ranges, Yarra Valley and Mornington Peninsula are also host to a large number of establishments, driven by tourism in these areas. Across regional Victoria, businessis concentrated in the main regional population centres and major tourist destinations such as Halls Gap, Bright, Bairnsdale and the Surf Coast.Industry trends and outlookThe following tables outline the trends and drivers for the main areas of activity within the Accommodation and Food Services sector.AccommodationCertain elements of the Accommodation sub-sector were particularly hard hit during the global financial crisis (GFC) and demand weakened from both the corporate and tourist segments. Many hotel and resort operators reacted by cutting room rates and offering additional perks and services as part of packaged deals. However, since then a resurgence in tourism numbers and recovering consumer and business confidence means that the hotels and resorts segment is expected to increase revenue by an annualised 3 per cent over the five years to 2013-14, and while average takings per room remain low by historic standards, the industry’s occupancy rate across capital cities remains high at around 80 per cent (although occupancy rates in rural regions are much lower).The high Australian dollar has also affected domestic demand, as international trips became cheaper, but the market from Asia and China has fuelled growth in the sector. Visitors from China are expected to double in the next five years (2015- 2020) to 14 per cent, and have already overtaken the UK as Australia’s most valuable inbound market.Given around 43 per cent of the hotels and resort segment’s revenue is derived from the domestic tourist market, factors such as real household discretionary income and consumer sentiment have traditionally had the greatest effect on the amount of domestic tourism undertaken. Both of these indicators were shaken in the aftermath of the GFC, but have since rebounded.As the dollar’s exchange rate declines from its peak, domestic and other international tourism levels will improve and the hotels and resorts segment is forecasting growth of 2 per cent per year on average through to 2018-19.In line with global hotel trends, major operators are exiting hotel ownership models to concentrate on management-only services, with hotels increasingly owned by superannuation funds, fund managers and property trusts. This trend is expected to continue over the next five years.The hotel and resorts segment faces competition from serviced apartments, and this competing segment is forecast to display solid growth in profit and investment in the next five years, in line with changing consumer preferences for this style of accommodation. However, the hotels and resorts segment is expected to benefit from improved takings per occupied room due to a limited supply of new rooms coming onto the market.While backpacker and bed and breakfast accommodation have both suffered from historically weak tourism markets, demand for rented houses and apartments has been strong, and has benefited from the rising use of internet sites to book this style of accommodation. Looking forwards, this segment is expected to remain highly profitable, and enterprise numbers are expect to grow at an annualised 1 per cent over the five years to 2018-19.The caravan parks and camping grounds segment has worked at reinventing itself over the past ten years, moving away from its traditional core services and offering more premium accommodation, improved facilities for families (which represent the industry’s major market) and a greater number of self-contained cabins and units. The industry now accounts for a significant component of total tourist accommodation in Australia and competes fiercely with other forms of budget accommodation such as motels and backpacker hostels. Industry growth however, has been constrained by a large number of caravan park and camping ground closures over the past five years.Investment by property funds in caravan park properties is also expected to increase industry consolidation, but despite these closures, a number of other factors have had a positive influence on the industry. In particular, the trend towards RV (recreational vehicle) journeys, especially among the growing number of retirees, has meant that camping ground operators have invested heavily in upgrading park facilities as the industry becomes more competitive and campers’ expectations rise.Cafés, Restaurants and Takeaway Food ServicesDeclining household income during the GFC, rising unemployment and low consumer sentiment caused demand in the restaurant segment to plummet during the downturn, as consumers became more vigilant in their spending by reducing the frequency of restaurant visits and lowering spending on high-margin menu items, such as expensive wines and desserts.However, demand has since returned and is expected to be strong over the next five years, driven by the trend of longer working hours, rising workforce participation, and increasing urbanisation. Strong immigration growth will stimulate demand for ethnic restaurants and the ongoing rise in health consciousness presents both a risk and opportunity for restaurateurs. These trends will provide industry players with opportunities to sell premium products in niche markets. However, significant competition from takeaways, pubs and cafés will challenge operators to remain efficient and responsive to changes in customer demand.The influence of celebrity chefs and TV cooking programs is expected to continue to be felt, while the use of web and mobile-based review sites will increase.It is essential for restaurant operators to take advantage of technologies and systems designed to boost profit margins by improving business processes and minimising labour costs and food waste. This has led to redesigning kitchen layouts and ordering systems to reduce food preparation times. It has also led to greater efficiencies in front-of-house operations via the use of electronic ordering systems linking wait staff to the kitchen as orders are taken. This has increased the service level of industry players by helping them to simultaneously satisfy existing patrons and improve sales because meals and drinks are delivered to the consumer more efficiently, leading to a higher turnaround.Australia’s cafés and coffee shops segment has experienced annualised growth of 3 per cent over the past five years, and growth is to continue at a similar rate. The industry owes its success to the nation’s love for quality gourmet coffee, and the extent to which this is entrenched in the daily routine of many consumers. Coffee is considered a necessity, and a daily ritual and Australians’ obsession with high-quality coffee has fuelled competition and wage growth for cafés as they opt to employ highly skilled and expensive baristas to cater to customer tastes.While the presence of international players and coffee shop franchises is expected to grow, the prevalence of small specialty operators will remain the underlying driver of the industry’s success. However, rising global demand for coffee has resulted in increased coffee prices, compounded by shortages as a result of poor weather conditions affecting growing.Growing consumer interest in environmental issues and the provenance of foodstuffs should support sales of fair trade and organic coffee, but there is expected to be a decline in the demand for cakes and pastries as health awareness increases. As a result, cafés with gourmet breakfast and lunch menus featuring fresh, premium ingredients and diversified menus should perform well.Driven by heightened health awareness, the fast food industry has also undergone a health kick, resulting in annualised growth of 3 per cent through the five years to 2013-14. With this change has come an influx of new fast-food retailers with healthier eating options ranging from salad and juice bars to grilled chicken shops and sushi retailers.New partnerships have arisen between major fast-food outlets, weight-loss companies and health organisations in an effort to change the public image of fast food. These trends have also fuelled competition in the industry. As a result, there has been an increase in revenue across healthier food segments, and a decline in traditional fast food product segments such as hamburgers and pizza.Cafés, Restaurants and Takeaway Food Services (continued from previous page)This industry also faces competition from supermarkets, which are stocking similar products; for example, home-meal replacements and heat-and-serve products such as pizza, stir-through sauces and pre-packaged mini-meals.Growth to 2018-19 is expected at an annualised rate of 2 per cent per year, driven by demand for nutritious food. The increasing use of internet and mobile-based ordering applications and food trucks are also expected to take off over the next five years, providing competition for existing players. Food trucks are able to serve food in convenient locations such as the beach or near major events, operate late at night, have lower rental expenses and are expected to expand their use of social media and tracking websites to spread news of their locations and create hype.Pubs, Taverns and BarsOver the past five years to 2013-14, the Pubs, Taverns and Bars sub-sector has grown at an annualised 2 per cent. Growth has been modest for the industry as the GFC resulted in the collapse of some pub operators while consumers reigned in spending.However, while some urban pubs and clubs are under pressure due to rising property prices, making them the target of property developers; more flexible and accommodating liquor licensing laws in Melbourne have spurred a renaissance of the inner-city bar scene. Small bars with refined food and beverage offerings have excelled at the expense of traditional pubs. Drive-through bottle shops attached to bars and pubs have also continued to grow as the large supermarket retailers get in on the scene. Nevertheless, almost all enterprises in the industry operate at low profit margins.Over the next five years, growth is again expected to be moderate, forecasting an annualised 2 per cent per year to 2018-19. Constraining factors include changing attitudes towards alcohol, with an increasingly health conscious population reducing consumption, and spending more time on other leisure activities. The taste for beer is also declining, although craft beers and ciders are now becoming more popular. There are opportunities to capitalise on changing consumer trends towards these, and other higher value alcoholic beverages such as wine and cocktails.Elements of the industry with significant gambling operations remain under threat from the proposed pre-commitment poker machine regulation, currently delayed until 2016, which will set bet limits on games, increase hours of shut-down and propose that ATMs are located further away from gaming areas.Sources: various IBISWorld reports, 2013Economic contributionVictoria’s Accommodation and Food Services industry contributed approximately $9.5 billion to the state economy in 2012-13, around 3 per cent of total output. The industry directly employs approximately 181,200 workers, representing 6 per cent of Victorian employment, the seventh largest sector by employment size.Looking forward, output growth of 12 per cent is anticipated in the five years to 2017-18, to around $10.6 billion. This is slightly lower than the anticipated state growth rate of 14 per cent across all Victorian industries. Food and Beverage Services accounts for the highest proportion of industry output, 85 per cent of the total. This is expected to remain consistent through to 2017-18.A highly skilled workforce leads to increased productivity and economic growth. High quality education and skills training is essential for Victorians to access the opportunities of a growing and changing economy, and an increasingly sophisticated and information-rich society.Figure 2.1: Accommodation and Food Services output ($ million), Victoria, 2012-13 and 2017-189,0358,0431,5911,40812,00010,0008,0006,0004,0002,00002012-32017-8AccommodationFood and beverage servicesSource: Monash Centre of Policy Studies (CoPS) Employment Forecasts, June 2013Employer profileAt the end of June 2012, it was estimated that there were 22,069 businesses in the Victorian Accommodation and Food Services sector. The distribution of Accommodation and Food Services businesses by employment level is skewed towards small sized employing businesses (between 1 and 19 employees). Fifty-seven per cent of all Accommodation and Food Services businesses employ between 1 to 19 employees compared with an all-industry average of 35 per cent. Non-employing businesses comprise a much smaller proportion of Accommodation and Food Services businesses when compared with the all-industry average (30 per cent compared with 61 per cent).Figure 2.2: Share of businesses by employment, Victoria, 201270%60%61%57%50%40%35%30%30%20%13%10%0%4%1%0.3%Non Employing1 to 1920 to 199200+Accommodation and Food servicesAll industriesSource: Australian Bureau of Statistics (ABS), Count of Australian Businesses, including entries and exits, 2012With regards to turnover, Victoria’s Accommodation and Food Services businesses are less likely to be in the low / medium turnover ranges ($0 to less than $200,000), and more likely than average to have a large annual turnover of $200,000 to $2 million.Figure 2.3: Share of businesses by turnover size, Victoria, 201260%52%50%40%30%28%30%35%31%20%10%12%6%6%0%Zero to less than $50k$50k to less than $200k$200k to less than $2m$2m or moreAccommodation and Food servicesAll industriesSource: Australian Bureau of Statistics (ABS), Count of Australian Businesses, including entries and exits, 2012Almost three-quarters of Accommodation and Food Services business establishments are either takeaway food services outlets or cafés and restaurants. With the exception of the large concentration of establishments in Melbourne City (one in five of all establishments), Accommodation and Food Services establishments are scattered throughout the metropolitan area. Large suburban shopping centres (e.g. Chadstone, Southland and Doncaster) and strip shopping centres are home to large numbers of cafés, restaurants and take away outlets.There are also business establishment concentrations in tourist areas such as the Dandenong Ranges, the Yarra Valley and Mornington Peninsula.Thirty per cent of all Victorian Food and Accommodation business are located in regional Victoria. Business establishments tend to be located in major regional population centres such as Geelong, Ballarat, Bendigo as well as regional Victoria’s major tourist destinations, including Halls Gap, Mansfield and Bright, Lakes Entrance and Bairnsdale. Business establishment numbers increased in Mt Alexander, the Surf Coast area surrounding Geelong, Bendigo, Ballarat, Kyneton, Warburton and Traralgon over the past decade.Figure 2.4: Location of Accommodation and Food Services establishments in metropolitan and regional Victoria, 2010-11Source: Department of State Development, Business and Innovation, Accommodation and Food Services Industry. Business location in Victoria: A decade of change, October 2012 (based on data from WorkSafe Victoria)Labour productivityLabour productivity is defined as real gross value added per hour worked. The figure below shows the average annual compound rate of growth in labour productivity for the Accommodation and Food Services industry over the period 2003 to 2013. Nationally the average compound annual growth rate of labour productivity for Accommodation and Food Services was 0.4 per cent, while the all-industry average was 1.3 per cent.Upskilling the workforce continues to be an important focus for increasing productivity, and producing more with less. A well- trained, job-ready workforce is the life-blood of Victoria’s industry and business and the largest determinant of productivity in the State’s economy.Figure 2.5: Labour productivity measure by gross value added (GVA) per hour worked, average annual growth, Australia, 2003-20130.4%1.3%Accommodation and Food ServicesAll Industries0.0%0.5%1.0%1.5%Source: Australian Bureau of Statistics (ABS), Australian System of National Accounts, 5204.0Accommodation and Food Services workforce and skillsThis section focuses on the Accommodation and Food Services industry workforce. It covers employment levels and trends, as well as workforce characteristics such as age and skill level.Key messages, issues and challengesApproximately 181,200 people were employed in Victoria’s Accommodation and Food Services industry in 2012-13. Employment has been growing in recent years, and this trend is forecast to continue albeit at a reduced rate of growth. The industry has seen employment grow by 19 per cent over the last five years; over the next five years employment is forecast to grow by around 7 per cent.The industry’s workforce is heavily skewed towards the younger age groups, with 36 per cent in the youth cohort of 15-24 years old.The Accommodation and Food Services industry employs a higher proportion of women (55 per cent) than men (45 per cent).A very large proportion of the Accommodation and Food Services workforce (60 per cent) has no post school qualifications, much higher than the all industry average of 40 per cent.The industry experiences a very high rate of job vacancies, reflecting high turnover rates for some occupations. Research commissioned by the Department of Resources, Energy and Tourism supports industry claims of significant labour and skills issues afflicting the industry and estimating a vacancy rate of nine per cent across tourism- related industries, compared to an economy-wide average of two per cent.Six occupations in the Accommodation and Food Services industry – Café and Restaurant Managers, Retail Managers, Bakers, Pastrycooks, Chefs and Cooks – are considered to be experiencing skills shortages in Victoria.A quality, highly-skilled workforce is identified as critical to the success of businesses in the Accommodation and Food Services industry, and the industry continues to face significant challenges in meeting its workforce needs.The traditional skills required of the Accommodation and Food Services workforce remain paramount: customer service, a positive attitude, a desire to help and good communication skills, alongside strong management and leadership skills.As customers increasingly move online to book and review the services of the sector, a heightened demand for ICT skills is coming to the fore, with the need at both managerial and operational level to develop and maintain a proactive online presence, not only via interactive websites, but increasingly via the use of social media.A very high proportion of staff have been with their employer in the industry for less than a year, and this, combined with a much younger than average workforce age profile, means that staff retention and the development of career pathways is not only important in reducing turnover for employers, but also in retaining skills within businesses and in improving customer perceptions and experience.A growing number of businesses in the industry are defining and marketing themselves as environmentally responsible, in response to changing consumer preferences. This brings with it new skills needs and development requirements, alongside those skills needed to maintain adherence to regulatory requirements (e.g. food handling, food safety standards and the responsible service of alcohol).Australia is progressively attracting an increasing number of high revenue visitors from China and Asia, and these visitors are overtaking the traditional tourism markets from the English-speaking world. Those businesses in the sector that offer some understanding of culture, language and translation services will do better than those that do not. Increasing numbers of requests to providers for the inclusion of basic Mandarin in training provision, for example, are now being made.EmploymentApproximately 181,200 people are employed in Victoria’s Accommodation and Food Services industry. The industry has seen employment grow by 19 per cent over the last five years, equating to approximately 29,000 employees. The outlook over the next five years is for employment to increase approximately 7 per cent, to 194,000 workers.Food and Beverage Services is the largest sub-sector in terms of employment, accounting for 87 per cent of jobs in this industry.Figure 3.1: Accommodation and Food Services employment, Victoria, 2012-13 and 2017-18169,300158,10024,70023,100200,000150,000100,00050,000-2012-32017-8AccommodationFood and beverage servicesSource: Monash Centre of Policy Studies Employment Forecasts, June 2013Skills compositionCompared to the majority of sectors, the pattern in Accommodation and Food Services is different in that there are a greater proportion of lower skilled roles than higher skilled roles.The Accommodation and Food Services industry’s skill levels show a relatively stable pattern into the future. Highly skilled roles as a percentage of the overall workforce are projected to remain at approximately 19 per cent of the workforce through to 2020-21, a similar level to 2004-05. Medium skill roles are expected to account for the highest proportion of industry employment into the future, 42 per cent of employment in 2020-21 (compared with 41 per cent in 2012-13). The proportion of lower skill roles in the industry is expected to fall slightly, from 40 per cent to 39 per cent over the same period.Figure 3.2: Accommodation and Food Services industry skill levels, Victoria, 2004-05 to 2020-2150%Forecast 2013-2140%30%20%10%0%High skillMedium skillLow skillSource: Monash Centre of Policy Studies Employment Forecasts, June 2013Note: High skill—managers and professionals. Medium skill—technicians and trades workers, community and personal service workers. Low skill—clerical and administrative workers, sales workers, machinery operators, drivers and labourersJob vacanciesFigure 3.3 below highlights the number of vacancies posted online in Victoria over the last two years for selected key Accommodation and Food Services occupations. The number of online job advertisements across Accommodation and Food Services occupations has fluctuated over the period and generally tracks the decreasing trend seen in the national Internet Vacancy Index.2There were approximately 1,500 newly lodged vacancies in key Accommodation and Food Services occupational groupings in June 2013. Chefs and Waiters were the largest occupations in terms of vacancies, followed by Kitchenhands and Cooks.Figure 3.3: Number of newly lodged online vacancies in key Accommodation and Food Services occupations, Victoria, 2011-139008007006005004003002001000Chefs Waiters Kitchenhands CooksBakers and PastrycooksCafe and Restaurant Managers CaretakersCaravan Park and Camping Ground ManagersSource: Department of Education, Employment and Workplace Relations (DEEWR) Internet Vacancy Index (based on a count of online vacancies newly lodged on SEEK, My Career, CareerOne and Australian JobSearch), major advertising occupations only. Note: caution advised when using monthly occupation data as it is susceptible to fluctuation from month to month.Research conducted on behalf of the Department of Resources, Energy and Tourism has supported industry claims of significant labour and skills issues afflicting the industry quoting that “nearly half of all tourism businesses surveyed indicated they are experiencing a recruitment, retention and/or skills deficiency.”Overall, it is estimated that there is currently a vacancy rate of nine per cent across tourism-related industries, compared to an economy-wide average of two per cent.3 The sectoral definition of ‘tourism’ is wider than the Accommodation and Food Services sector, but this sector forms a substantial amount of the tourism industry.Department of Education, Employment and Workplace Relations, DEEWR Vacancy Report, February 2013Deloitte Access Economics on behalf of the Department of Resources, Energy and Tourism, Australian Tourism Labour Force Report, 2011Labour market characteristicsEmployment by ageA high proportion of the Accommodation and Food Services industry workforce is within the youth age cohort of 15-24 years – at 38 per cent, more than double the proportion across all Victorian industries (15 per cent). Consequently, the proportion of the workforce falling within all other age cohorts is lower than the average across all industries.Figure 3.4: Proportion of employment by age, Victoria, 2012-1336%21%15%15%13%15%24%23%21%17%Accommodation andFood ServicesAll industries0%10%20%30%40%50%60%70%80%90%100%15-2425-3435-4445-5455+Source: Monash Centre of Policy Studies Employment Forecasts, June 2013Employment by genderThe Accommodation and Food Services industry employs a higher proportion of women (55 per cent) than men (45 per cent). The all-industry average is 54 per cent male compared with 46 per cent female.Figure 3.5: Proportion of employment by gender, Victoria, 2012-1345%55%54%46%Administrative and SupportServicesAll industries0%10%20%30%40%50%60%70%80%90%100%MaleFemaleSource: Monash Centre of Policy Studies Employment Forecasts, June 2013Employment by qualification levelA very large proportion of the Accommodation and Food Services industry workforce (60 per cent) has no post school qualifications, with a smaller proportion of higher education qualified workers than the ‘all industries’ average.Figure 3.6: Proportion of employment by qualification level, Victoria, 2012-1360%4%17%8%11%40%3%18%11%29%Accommodation andFood ServicesAll industries0%10%20%30%40%50%60%70%80%90%100%No post-school qualificationsCertificate I-IICertificate III-IVDiploma+Higher educationSource: Monash Centre of Policy Studies Employment Forecasts, June 2013Occupations in demandTable 3.1 highlights the occupations at four-digit ANZSCO level (Australian and New Zealand Standard Classification of Occupations) that align to the Accommodation and Food Services industry. Note that while some occupations also align to other industries, the figures shown are specific to the Accommodation and Food Services industry.Forecasts presented in the table estimate the employment growth and replacement demand in terms of the average number of jobs required for each occupation annually up to 2017-18.Employment growth is the net number of new jobs that the occupation is currently forecasting within the industry. Replacement demand is the number of existing workers that are forecast to leave each occupation through retirement, moving on etc. that require replacing to meet existing employment needs.Across all occupations in the Accommodation and Food Services industry (including office support occupations such as book- keepers, receptionists etc.) projected average annual employment needs between 2012-13 and 2017-18 are for around 12,800 workers per year to satisfy employment growth and replacement demand.Table 3.1: Estimated annual employment growth + replacement demand for occupations in the Accommodation and Food Services sector, VictoriaOccupation2012-13employment totalAverage annual employment needsOverall employment growth to 2017-18Waiters28,9702,4102,860Sales Assistants (General)18,9201,2001,050Kitchenhands18,4301,070630Chefs16,9301,3903,100Bar Attendants and Baristas13,0701,2801,240Café and Restaurant Managers11,8206601,500Fast Food Cooks10,6501,3001,240Retail Managers7,070280540Hotel and Motel Managers5,290180-190Cooks5,260360310Cafe Workers4,030220230Commercial Cleaners3,680160250Housekeepers3,450190540Checkout Operators and Office Cashiers3,130290270Vending Machine Attendants1,92011060Receptionists1,87090130Other Accommodation and Hospitality Managers1,640190120Caravan Park and Camping Ground Managers1,39090-Delivery Drivers1,2404010Licensed Club Managers1,100150130VET occupations highlighted in greenKey messages at the occupational level are that there is currently forecast to be substantial employment growth and replacement demand to 2017-18 in:Waiters: average annual employment needs of +2,410, and an estimated overall employment growth of around 2,860 workers between 2012-13 and 2017-18.Kitchenhands: average annual employment needs of +1,070, and an estimated overall employment growth of around 630 workers between 2012-13 and 2017-18.Chefs: +1,390 on average annually, and an estimated overall employment growth of around 3,100 workers between 2012-13 and 2017-18, the largest in the industry.Café and Restaurant Managers: +660 annually and an estimated overall employment growth of around 1,500 workers between 2012-13 and 2017-18Retail Managers: average annual employment needs of +280 workers annually.Cooks: average annual employment needs of +360 annually.There are also some occupations where overall employment is expected to decline:Hotel and Motel Managers: this occupation has a projected decline in employment of 190 worker between 2012-13 and 2017-18. Projected average annual employment needs over this period are for 180 workers to replace those leaving the industry.Specialised and in-shortage occupationsThis section focuses on current skills shortages in specific occupations related to the Accommodation and Food Services industry as well as those occupations that are specialised.4 The Department’s analysis of skill shortages considers both quantitative evidence and intelligence gathered through industry consultation.Highlighted below are the occupations within the Accommodation and Food Services industry that are deemed to be specialised and/or in-shortage. Table 3.2 then provides a summary of key Accommodation and Food Services occupations by specialised and in-shortage status.Chefs are a large employing occupation with a low growth rate. Indicators appear to suggest that an existing skills deficit may be in decline. Both employment and replacement growth are slowing, and while vacancies are above average they are declining from previous highs. With industry intelligence continuing to suggest that this is in-shortage, however (the Industry Skills Council flag Chefs as the highest shortage occupation through to 20155), the deficit appears to remain for now. 54692271395900031564741143000ChefsSkills Shortage Specialised Occupation54600611017297006The Café and Restaurant Managers occupation is showing indicators that are contradictory. While it is a large occupation, there are signs of slowing growth; replacement demand is on the increase however. Vacancies are below average (and declining), but graduate absorption is above average. Industry intelligence suggests this occupation is in-shortage6 – considered in-shortage, in the short term, as pressures may be easing.314769513365400Café and RestaurantManagersSkills ShortageSpecialised OccupationDEECD uses the Australian Workforce and Productivity Agency Specialised Occupations List 2013. These occupations have a long lead-time for training, high economic value and a significant match between training and employment.Service Skills Australia, Environmental Scan 2013Service Skills Australia, Environmental Scan 2013; Deloitte Access Economics, 2012 ITAB Market Effectiveness Report6Retail Managers are identified as an occupation in-shortage. Retail Managers make up a large occupational group and have been growing in size in recent years.54804091829910031447182984500Retail ManagersSkills Shortage Specialised Occupation54561961016994006Cooks are an average-sized occupation with a declining growth rate. With high graduate absorption, vacancies and skilled migration, this occupation would appear to be in skills deficit. As with Chefs, however, the deficit appears to be in decline – employment growth is declining, as is replacement demand, and vacancies are falling from previous levels. Both the Industry Skills Council and the Department of Employment consider Cooks to be a shortage occupation.7312066618787700CooksSkills Shortage Specialised Occupation54715191137009006Bakers and Pastrycooks are a large employing occupation group with a high growth rate. Indicators appear to suggest a skills deficit for both occupations – while vacancies are average, both employment and replacement demand are high and growing and graduate absorption is also high. Industry intelligence has previously flagged this as shortage, and current indicators do not suggest that this has changed.314452020424900Bakers andPastrycooksSkills ShortageSpecialised OccupationTable 3.2: Occupations ‘in-shortage’ or ‘specialised’OccupationIn-shortageSpecialisedWaitersNoNoKitchenhandsNoNoChefsYesNoBar Attendants and BaristasNoNoCafe and Restaurant ManagersYesNoFast Food CooksNoNoRetail ManagersYesNoHotel and Motel ManagersNoNoCooksYesNoBakers and PastrycooksYesNoService Skills Australia, Environmental Scan 2013; Department of Education, Skill Shortage List Victoria 2013.Workforce skills needsEducation levels in the Accommodation and Food Services workforce are low (as shown by Figure 3.6), being dominated by young workers on low wages. Many of these are undertaking formal education for future careers in other industries; Accommodation and Food Services offers useful employment while studying. However, many employees will remain within the industry longer term, and will need appropriate skills development and training to support them on their career path.A number of new workforce development and skills requirements are coming to the fore as technology advances and consumers become more internet savvy. However, the basic levels of service still remain of utmost importance to the industry: customer service, a positive attitude, a desire to help and good communication, alongside strong management and leadership skills. The industry also has a number of regulatory drivers which require skills development in the workforce; for example, food handling, food safety standards and the responsible service of alcohol.Retention of staff with the same employer may be a challenge for some parts of the industry, although retention of staff within the industry itself is less of an issue. The Australian Bureau of Statistics8 reports that 32 per cent of the Accommodation and Food Services workforce in Australia has been with their employer for less than one year, compared to an average across all industries of 18 per cent. However, 52 per cent worked in the same industry, as the previous year (compared to an average of 47 per cent across all industries). Although there is evidence provided by the sector of older workers returning to the industry, 38 per cent of the workforce is aged 24 or under, and 59 per cent is aged 34 or under. For employers, working with staff to provide better articulated career pathways linked to training could have the added benefit of reducing turnover, but also retaining and developing skills within the existing workforce. This would also benefit customer perceptions of the industry, which can sometimes be viewed as being staffed by a transient workforce.Despite the growing trend towards online booking, many businesses, especially in the Food Services sub-sector, have still not created an online presence. While the introduction of the necessary infrastructure is a key part of shifting business online, the skills to capitalise on these opportunities are also required at both the managerial and operational levels.o For managers, an understanding of ICT is required in order to strategically implement ICT solutions into business processes. For example, an increasing number of hotels are using mobile technology to modernise their services and reduce costs, as well as restaurants utilising iPads for menus and ordering. Furthermore, there is the potential for ICT solutions to assist in meeting the needs of foreign language visitors.o Frontline staff will require digital literacy skills development in order to effectively engage with these innovative processes. Skills to conduct website maintenance and maintain content management systems will also be required, as well as professional follow-up of customer postings on ratings websites.A related trend is the rise in social media. Businesses are increasingly marketing their brands by developing a ‘profile’ on popular social media websites. This allows businesses to simultaneously advertise, communicate with and profile their customer base, as well as creating an ‘identity’ for the brand. In 2009, 40 per cent of Australians engaged with a business or organisation through social media. The communication aspect of social media is crucial and requires specialised and unique skills.A growing number of businesses are now defining and marketing themselves as environmentally responsible in response to consumer preferences. This has led to the launch of industry-led initiatives such as the First Star rating system, which acknowledges environmentally sustainable practices within hotels. A similar certification program, Green Table, has been implemented for restaurants, cafés and catering businesses. A key way for businesses to undergo a ‘green’ transformation is by ensuring that their staff have the requisite skill sets, with training packages now containing sustainability units of competency.Australian Bureau of Statistics, 6209.0 – Labour Mobility, Australia, Aug-2013.As highlighted in the previous section, Australia is attracting an increasing number of visitors from China and Asia, and successful businesses in the sector will need to better cater for and understand the needs of this high-value revenue stream. This will include developing cultural awareness, language skills and services to meet Asian expectations, as much of Australia’s tourism industry remains focused on serving its traditional markets. Capitalising on the fast-emerging independent travel segment in Asia will require a shift in current business models and practices.Accommodation and Food Services vocational training provisionThis section focuses on training provided for the Accommodation and Food Services industry. It covers training activity including a regional analysis, courses, providers and student characteristics.Key messages, issues and challengesGovernment subsidised enrolments in Accommodation and Food Services courses have increased over the five years between 2008 and 2013, up by 20 per cent to approximately 30,300 enrolments.A relatively high proportion of Accommodation and Food Services enrolments are traineeships – 19 per cent of industry enrolments in 2013, compared with an average across all industries of 13 per cent.Apprenticeship enrolments accounted for 10 per cent of training delivery in this industry in 2013.Cooks, Café or Restaurant Managers and Kitchenhands were the largest occupational groupings, collectively representing two thirds of all enrolments across the industry in 2013. The most popular courses are the Certificates IV and III in Hospitality, with 5,800 and 5,700 enrolments respectively.The majority of training is with private training providers, who accounted for around 70 per cent of industry enrolments in 2013. This has increased from 53 per cent in 2012.In 2013, the largest region in terms of Accommodation and Food Services training delivery was Western Metropolitan Melbourne, accounting for 43 per cent of industry enrolments.Culturally and Linguistically Diverse (CALD) students represented 25 per cent of all Accommodation and Food Services students in 2013. Six per cent of 2012 enrolments were by students reporting a disability, and 1 per cent were by students from an Indigenous background.The age profile of Accommodation and Food Services students is younger than the average student age profile across all industry training. Thirty-four per cent of students in this industry are aged 25 or older compared with an all- industry average of 56 per cent.Consultations with industry stakeholders have identified the importance employers place on training. Given the degree of practical work demanded by the industry there are opportunities to develop an approach that provides a sequencing of placements, so students go to different businesses at different stages of their development. This would allow students to increase their capability as well as to experience various aspects of the industry, enabling them to pick an area in which they would like to specialise.There are opportunities to work with the sector in training those people who are likely to be managing staff to further develop their skills in this area. For example, Chefs are not necessarily always trained to be people managers, but may be managing a number apprentices/trainees. Improving management skills overall is also a key area of need for the industry, especially across smaller businesses.The inclusion of language skills and cultural awareness in training delivery is likely to be of growing significance. Given the importance of Asia to Australia’s tourism industry, and therefore to Accommodation and Food Services businesses, there is commercial benefit for businesses to develop their ‘Asia readiness’. It is becoming increasingly common for training providers to be asked to include basic Mandarin in training provision, and this is an area that could be further developed.As reported in the previous section, the demand for ICT and digital literacy skills is becoming increasingly important for Accommodation and Food Services operators. This presents both challenges and opportunities for training providers to work with employers to enhance skills in these areas.Extreme weather events have highlighted the need for the tourism-related industries to develop crisis management skills, in addition to media and public relations skills, in order to offset the negative portrayal of disaster-struck regions. As a result, the latest tourism, travel and hospitality training package (SIT12) includes three units of competency related to this field. A unit, ‘Develop and implement crisis management processes’ has been imported and two cross-sector units have been developed to address defined industry needs, ‘Respond to a customer in crisis’ and ‘Manage a business continuity crisis.’Training activityTable 4.1 below gives a summary of training activity for the Accommodation and Food Services industry over the period 2008 to 2013.EnrolmentsGovernment subsidised enrolments in Accommodation and Food Services courses have increased between 2008 and 2013, up 20 per cent to around 30,300 from 2008.Between 2012 and 2013, government subsidised enrolments in Accommodation and Food Services declined by 32 per cent. This shift reflects the realignment of training under the Refocusing Vocational Training (RVT) in Victoria reform package in May 2012. Under RVT, government subsidies have been rebalanced to direct public investment in training to where it is most needed.9In 2013, Accommodation and Food Services was the fifth largest ANZSIC industry in terms of government subsidised training delivery.Apprentices and traineesThere were approximately 8,600 apprentice and trainee enrolments in courses aligned to Accommodation and Food Services in 2013, 29 per cent of all enrolments in this industry. Traineeships represented a majority of these enrolments (65 per cent in 2013), with enrolments aligned to the occupation Waiter accounting for the highest pared to the average across all industries, traineeships represent a relatively high proportion of enrolments in Accommodation and Food Services – 19 per cent of training delivery compared with an all-industry average of 13 per cent. Apprenticeships accounted for 10 per cent of training delivery in 2013, in line with all-industry averages.Specialised and in-shortage occupationsApproximately 36 per cent of Accommodation and Food Services industry enrolments are linked to specialised occupations or those considered to be in-shortage in Victoria. This has increased from 2012, when 26 per cent of enrolments were aligned to specialised or in-shortage occupations.Qualification levelA high proportion of Accommodation and Food Services enrolments are at the Certificate III–IV level (78 per cent). This is slightly higher than the all-industry average (75 per cent).Completed qualificationsIn 2013, Accommodation and Food Services sector completions declined by 33 per cent when compared with 2012, to 9,700 in total.The highest subsidy levels are allocated to courses where their contribution to the economy is assessed as high, and where government subsidy is seen as essential to enable delivery of and participation in training. Lower subsidy levels may indicate evidence of over-supply, or that less government support is required to promote training in these areas. For example, diplomas often attract lower subsidy rates in recognition of the greater private benefits flowing to students from completing these qualifications and because students can access financial support through VET FEE-HELP to meet upfront costs.Table 4.1: Key training activity in the Accommodation and Food Services industry, 2008-2013Government subsidised enrolmentsIndustry sub-sector200820092010201120122013Accommodation150250150100150250Food and Beverage Services9,9009,5008,7009,80010,20016,800Accommodation and Food Services nfd15,10020,10020,20025,60034,30013,200Total25,20029,90029,00035,50044,60030,300nfd = not further definedApprentice or trainee200820092010201120122013Apprentice3,1002,8002,8002,6002,7003,000Trainee8,0007,9008,50010,10010,7005,600Total11,10010,60011,30012,70013,4008,600Specialised or in-shortageIndustry sub-sector200820092010201120122013Food and Beverage Services5009001,3001,7002,6004,500Accommodation and Food Services nfd2,4005,2004,5006,3009,2006,500Total2,9006,0005,8008,00011,80010,900nfd = not further definedQualification levels – 2013Enrolments% totalCertificate I-II5,80019%Certificate III-IV23,70078%Diploma +8003%Total30,300100%Completed qualificationsIndustry sub-sector200820092010201120122013Accommodation20050015010010030Food and Beverage Services2,8002,6002,6002,7003,2003,700Accommodation and Food Services nfd6,3006,4007,1009,00011,6005,900Total9,3009,5009,80011,80015,0009,700nfd = not further definedCoursesThe top ten courses in Accommodation and Food Services accounted for 91 per cent of enrolments in 2013. The Certificate IV in Hospitality attracted the most enrolments, representing approximately 20 per cent of all industry enrolments.Table 4.2: Accommodation and Food Services qualifications ranked by 2013 enrolments, government subsidised, 2008-2013Course name200820092010201120122013Certificate IV in Hospitality-5001,5002,5005,9005,800Certificate III in Hospitality-5,0008,40012,40018,5005,700Certificate III in Hospitality (Commercial Cookery)4,6003,7004,0004,1004,5005,100Certificate II in Hospitality (Kitchen Operations)3,3004,3003,0003,4002,3004,400Certificate IV in Hospitality (Commercial Cookery)1505507008501,3002,700Certificate III in Hospitality (Catering Operations)35015030202501,000Certificate II in Hospitality104,3006,4006,6006,400900Certificate IV in Hospitality (Patisserie)200150200350750750Certificate III in Hospitality (Patisserie)150150400500550600Certificate IV in Catering Operations-----350Note: course totals include equivalent superseded courses.Enrolments by occupationA relatively small number of occupations make up enrolments aligned to the Accommodation and Food Services industry. The largest occupation in terms of 2013 training delivery was Cook, which accounted for 25 per cent of industry enrolments and which showed strong growth over the period 2012-2013 (increasing by 46 per cent).Café or Restaurant Manager and Kitchenhand were the second and third largest occupations, with around 6,500 and 5,800 enrolments respectively in 2013. These three occupations accounted for two thirds of training delivery aligned to the Accommodation and Food Services industry in 2013.Table 4.3: Accommodation and Food Services occupations ranked by 2013 enrolments, government subsidised, 2008-2013Occupation200820092010201120122013Cook5,0003,8004,1004,5005,2007,600Café or Restaurant Manager2,4005,2004,5006,3009,2006,500Kitchenhand9,90011,0009,90010,4009,0005,800Waiter7,2008,7009,00012,40018,5005,700Chef1505507008501,3002,900Pastrycook3503006008001,3001,500Caravan Park and Camping Ground Manager1040204070200Caretaker150200150807070Please see Appendix A for occupations and associated qualifications with funding bands (available for 2012 and 2013).Training providersA total of 137 training providers delivered government subsidised Accommodation and Food Services training in 2013, however only 53 providers delivered more than 100 enrolments.The number of providers delivering government subsidised training has increased from 123 in 2008.The majority of training is with private training providers, who accounted for around 70 per cent of industry enrolments in 2013. This has increased from 22 per cent in 2008 and 53 per cent in 2012.Table 4.4: Proportion of enrolments by provider type, government subsidised, 2008-2013Provider type200820092010201120122013Private22%26%36%53%53%70%TAFE65%64%35%38%27%24%Learn Local13%11%9%9%17%6%Funding patternsFrom July 2012 funding bands for government subsidised training were introduced. The allocation of funding within these bands is designed to better target areas of greatest public benefit and future jobs growth. Where there is not a strong need for Government support the training subsidies are lower.Enrolments by funding bandTwenty five per cent of enrolments in Accommodation and Food Services courses in 2013 were in subsidy Band A. A further 31 per cent were in Band B.See Appendix A for a list of courses and associated subsidy bands.Figure 4.1: Enrolments by subsidy band, government subsidised, 2013and Food Services25%31%20%3%22%All industries19%34%30%8%9%Band ABand BBand CBand DBand ERegional training activityIn 2013, the largest region in terms of Accommodation and Food Services training delivery was Western Metropolitan (which includes Melbourne CBD), accounting for 43 per cent of industry enrolments. Southern Metropolitan is the next largest region with 16 per cent. Barwon South West was the largest regional area, accounting for 6 per cent of industry enrolments in 2013.Table 4.5: Victorian regions ranked by 2013 enrolments, government subsidised, 2008-2013Region200820092010201120122013Western Metropolitan6,5007,0008,80012,30014,20013,100Southern Metropolitan3,1003,2005,5006,7007,9004,900Northern Metropolitan1,6003,8003,0003,9006,8004,500Barwon South West2,2001,9002,5003,9007,8001,800Eastern Metropolitan2,6004,0002,8002,8002,4001,700Hume2,4001,9001,3001,5001,6001,400Loddon Mallee2,5004,7002,1002,1001,4001,100Grampians700750700650550800Gippsland1,9001,9002,0001,100950700Note: regional enrolment figures sum to slightly more than the overall Victoria-wide figures due to a small number of students undertaking training in campuses in more than one regionFigure 4.2: Accommodation and Food Services training providers and enrolments, 2013Student characteristicsStudents from diverse backgrounds engage in vocational training in Accommodation and Food Services fields. Students from a Culturally and Linguistically Diverse (CALD) background represent 25 per cent of the student base in this industry, while unemployed students account for 21 per cent of the total. Six per cent of students flagged that they had a disability, while 1 per cent were from an Indigenous background.The age profile of Accommodation and Food Services students is relatively young when compared with the average student age profile across all industry training. Thirty-four per cent of students in this industry are aged 25 or older compared with an all- industry average of 56 per cent.Table 4.6: Learners Facing Barriers (student numbers), government subsidised, 2008-2013Learner Groups200820092010201120122013Indigenous450450400450400300Disability2,0001,8002,3002,7002,6001,700CALD3,9006,0005,1007,1008,9007,400Unemployed3,4003,4004,9007,2009,6006,300Aged 25+9,80014,50011,90014,20015,90010,200At the time of enrolment, students enrolling in Accommodation and Food Services courses were more likely than the average across all industries to have completed Year 12 or Certificate II but less likely to have completed Certificate III or higher.Within the industry, 13 per cent of enrolments were by students with a highest prior qualification of Certificate III or above, compared with an average 23 per cent across all industries (see Figure 4.3).Figure 4.3: Enrolments by highest prior qualification, government subsidised, 20131%Bachelor Degree or Higher Degree level1%1%Advanced Diploma, Diploma or Associate Degree2%Certificate III-IVYear 12 or Certificate II1%Certificate I1%Year 11 or below11%20%35%45%42%41%Accommodation and Food ServicesAll industriesThe main reasons students were enrolling in vocational training related to Accommodation and Food Services were ‘To Get Work’ (31 per cent), ‘Job Skills’ (20 per cent) and ‘Job Requirement’ (16 per cent). ‘Interest’ was also important at 12 per cent.Figure 4.4: Enrolments by reason for study, government subsidised, 201321%31%To get a jobI wanted extra skills for my job12%It was a requirement of my jobFor personal interest or self-developmentOther16%20%Note: ‘Other’ includes To get a better job or promotion, To try for a different career, To start my own business, To develop my existing business, To get into another course of study.Appendix ATable 5.1: Enrolments by occupation, course and subsidy band, 2012-2013OccupationCourse nameFunding band20122013Cafe or Restaurant ManagerAdvanced Diploma of HospitalityBand D1,400350Advanced Diploma of Hospitality ManagementBand D<10-Certificate IV in HospitalityBand C5,9005,800Diploma of HospitalityBand D1,900350Total9,2006,500Caravan Park and Camping Ground ManagerCertificate IV in Holiday Parks and ResortsBand C5070Diploma of Holiday Parks and ResortsBand D20100Total70200CaretakerCertificate II in Holiday Parks and ResortsBand C10<10Certificate III in Caravan Park OperationsBand C<10-Certificate III in Holiday Parks and ResortsBand C6060Total7070ChefCertificate IV in Commercial CookeryBand A-250Certificate IV in Hospitality (Commercial Cookery)Band A1,3002,700Total1,3002,900CookCertificate III in Catering OperationsBand B-300Certificate III in Commercial CookeryBand B-150Certificate III in Hospitality (Asian Cookery)Band B200100Certificate III in Hospitality (Catering Operations)Band B2501,000Certificate III in Hospitality (Commercial Cookery)Band B4,5005,100Certificate IV in Catering OperationsBand B-350Certificate IV in Hospitality (Asian Cookery)Band B250250Certificate IV in Hospitality (Catering Operations)Band B100250Total5,2007,600OccupationCourse nameFunding band20122013KitchenhandCertificate I in HospitalityBand E15080Certificate I in Hospitality (Kitchen Operations)Band B10090Certificate II in HospitalityBand E6,400900Certificate II in Hospitality (Kitchen Operations)Band B2,3004,400Certificate II in Hospitality (Operations)Band D<10<10Certificate II in Kitchen OperationsBand B-250Total9,0005,800PastrycookCertificate III in Hospitality (Patisserie)Band A550600Certificate III in PatisserieBand A-100Certificate IV in Hospitality (Patisserie)Band A750750Certificate IV in PatisserieBand A-<10Total1,3001,500WaiterCertificate III in HospitalityBand E18,5005,700Certificate III in Hospitality (Operations)Band C<10-Total18,5005,700 ................
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