Assessor Resource

HLTFSE004
Serve cafeteria customers

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to take and process food and beverage orders, handle financial transactions and maintain product displays in a cafeteria environment.

This unit applies to cafeteria workers in a range of settings. Workers at this level work under supervision with limited responsibility.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Carry out cash control procedures

1.1 Receive and check cash for float and report errors to supervisor

1.2 Carry out reconciliation of takings and report errors to supervisor

2. Prepare product displays

2.1 Display products using manufacturer and organisation recommended display techniques

2.2 Group products logically for displays

2.3 Display products in accordance with temperature controls and organisation policy and procedure

3. Take and process orders

3.1 Greet customers promptly and politely

3.2 Give customers advice on product selection

3.3 Promote house specials and create and utilise sales opportunities

3.4 Process payments and issue receipts according to standard organisation procedure

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

processed at least 3 orders efficiently and correctly

accurately managed 3 cash transactions

displayed both refrigerated and non-refrigerated food products appropriately

advised at least 2 clients on products.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

range of products and services

legal considerations, including:

food safety

workplace health and safety (WHS), including manual handling

basic Australian consumer law

pricing, including goods and services tax (GST)

cafeteria policies and procedures in relation to:

customer service

exchanges and returns

bag checking

product display

handling, packing and wrapping goods or merchandise

stock availability

cleaning and waste disposal

open and close procedures

cash and non-cash handling procedures, including:

balancing point-of-sale equipment

calculating non-cash documents

change required, denominations of change and tendering change

counting cash

maintenance of cash float

opening and closing point-of-sale terminal

recording and transferring takings

security of cash and non-cash transactions

functions and operation of point-of-sale equipment

key features of a calculator

food products characteristics and their effects on preparation and handling requirements for display.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

cash register or other point-of-sale equipment

heating and refrigeration equipment

cafeteria policies and procedures

food and beverages

modelling of industry operating conditions, including:

customer interaction

cash handling.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Carry out cash control procedures

1.1 Receive and check cash for float and report errors to supervisor

1.2 Carry out reconciliation of takings and report errors to supervisor

2. Prepare product displays

2.1 Display products using manufacturer and organisation recommended display techniques

2.2 Group products logically for displays

2.3 Display products in accordance with temperature controls and organisation policy and procedure

3. Take and process orders

3.1 Greet customers promptly and politely

3.2 Give customers advice on product selection

3.3 Promote house specials and create and utilise sales opportunities

3.4 Process payments and issue receipts according to standard organisation procedure

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

processed at least 3 orders efficiently and correctly

accurately managed 3 cash transactions

displayed both refrigerated and non-refrigerated food products appropriately

advised at least 2 clients on products.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

range of products and services

legal considerations, including:

food safety

workplace health and safety (WHS), including manual handling

basic Australian consumer law

pricing, including goods and services tax (GST)

cafeteria policies and procedures in relation to:

customer service

exchanges and returns

bag checking

product display

handling, packing and wrapping goods or merchandise

stock availability

cleaning and waste disposal

open and close procedures

cash and non-cash handling procedures, including:

balancing point-of-sale equipment

calculating non-cash documents

change required, denominations of change and tendering change

counting cash

maintenance of cash float

opening and closing point-of-sale terminal

recording and transferring takings

security of cash and non-cash transactions

functions and operation of point-of-sale equipment

key features of a calculator

food products characteristics and their effects on preparation and handling requirements for display.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

cash register or other point-of-sale equipment

heating and refrigeration equipment

cafeteria policies and procedures

food and beverages

modelling of industry operating conditions, including:

customer interaction

cash handling.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
Receive and check cash for float and report errors to supervisor 
Carry out reconciliation of takings and report errors to supervisor 
Display products using manufacturer and organisation recommended display techniques 
Group products logically for displays 
Display products in accordance with temperature controls and organisation policy and procedure 
Greet customers promptly and politely 
Give customers advice on product selection 
Promote house specials and create and utilise sales opportunities 
Process payments and issue receipts according to standard organisation procedure 

Forms

Assessment Cover Sheet

HLTFSE004 - Serve cafeteria customers
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

HLTFSE004 - Serve cafeteria customers

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: