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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Take and process room service orders. | 1.1.Answer telephone promptly and courteously according to organisational customer service standards. 1.2.Check guest name and use throughout the interaction. 1.3.Provide information, record room service order and room number and check with guests for accuracy. 1.4.Use suggestive selling techniques to maximise sale. 1.5.Advise guests of approximate time for delivery. 1.6.Interpret room service orders received from doorknob dockets. 1.7.Transfer orders promptly to the appropriate location for preparation. |
2. Set up trays and trolleys. | 2.1.Select and prepare room service equipment and check for cleanliness and damage. 2.2.Set up trays and trolleys according to organisational standards and the type of meal, and check for balance and safety. 2.3.Collect all prepared meals and beverages promptly and in correct service order. 2.4.Check prepared meals against the order and meal items for correct temperature. |
3. Present room service meals and beverages to guests. | 3.1.Request entry to guest room according to organisational procedures. 3.2.Consult guests about their preferences for placement of meals. 3.3.Explain the meal and place according to organisational procedures and guest preferences. |
4. Present room service accounts. | 4.1.Check guest accounts for accuracy and present according to organisational procedures. 4.2.Obtain signature and charge meals to room account or accept cash payment. 4.3.Promptly present cash payments to the cashier for processing. |
5. Clear room service area. | 5.1.Check and clear floors promptly for used room service trolleys and trays. 5.2.Return trays and trolleys to room service area and dismantle and clean according to organisational procedures. 5.3.Restock station with equipment, food and beverage according to organisational procedures. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
process each of the following types of room service orders to meet guest requests on at least three different occasions:
breakfast order
lunch order from an à la carte menu
dinner order from an à la carte menu
provide room service for above room service orders within commercial timeframes and according to guest requirements
demonstrate the following procedures to organisational standards when providing room service on each of the above occasions:
knocking and announcing department
greeting guests when opening
asking for permission to enter
demonstrate ability to provide the following types of service at least twice each when providing room service to guests:
tray service
trolley service
explain process for handling the following room service situations:
dealing with non-responsive rooms
dealing with guests where it is unsafe or inappropriate to enter a room.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
food safety practices for providing room service
organisational customer service standards for room service
types of basic information required by guests:
menu choices and options
description of meal or food and beverage items
cost of items
ordering and service procedures for processing and delivering room service items
organisational processes for taking non-standard orders:
orders that add or omit ingredients
orders that respond to specific dietary requirements
room locations within the establishment
product knowledge of the room service menu and beverage list.
Skills must be demonstrated in a hospitality accommodation business for which room service is provided. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
small equipment:
bill presenter or bill tray
coffee plunger
cutlery, crockery and glassware
linen
promotional material
serving trays and lids
tea and coffee pots
toasters
trolleys
warming equipment
serving utensils
ice buckets
customers to whom room service is delivered; these can be:
customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.