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. Prepare restaurant for service. | 1.1.Access organisational information and prioritise and sequence tasks for the service period. 1.2.Complete set up of dining area and mise en place requirements according to style of service and menu options. 1.3.Check and adjust dining environment to ensure comfort and ambience for customers. |
2. Provide food and beverage advice to customers. | 2.1.Welcome customers on arrival and offer available pre-meal services. 2.2.Allocate tables, seat customers, and provide napkin service. 2.3.Present food and beverage menus and provide product information. 2.4.Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options. 2.5.Answer questions and make recommendations to assist with food and beverage selection. 2.6.Assist customers with selection of food and beverage matching and promote or upsell products. 2.7.Take customer orders, verify selection, and operate ordering system according to organisational procedures. 2.8.Provide and adjust glassware, service-ware and cutlery suitable for food and beverage choices. |
3. Serve and clear meals. | 3.1.Monitor flow of service and meal delivery, promptly resolve delays or deficiencies in service, and advise or reassure customers. 3.2.Collect meals from kitchen and check for accuracy and presentation. 3.3.Use appropriate techniques to carry and place plates containing meals and serve to the correct person. 3.4.Check customer satisfaction at the appropriate time. 3.5.Use appropriate techniques to clear and carry multiple used plates and other service-ware. 3.6.Clear used items at the appropriate time during service with minimal disruption to customers. |
4. Serve and clear alcoholic beverages. | 4.1.Select beverages and check both temperature and presentation prior to serving. 4.2.Load, carry and unload trays where required, safely and avoiding spillage. 4.3.Present beverages selected by customers and verify choice. 4.4.Open and serve beverages correctly, safely and without spillage. 4.5.Pour beverages as required according to organisational and industry standards. 4.6.Refill glasses during service, with minimal disruption to customers. 4.7.Remove used and unused glassware from tables at the appropriate time. |
5. Work cooperatively as part of the service team. | 5.1.Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service. 5.2.Complete end of shift duties. 5.3.Provide handover to incoming restaurant colleagues and share relevant information. 5.4.Review and evaluate services with colleagues and suggest service improvements. 5.5.Undertake tasks according to environmental considerations. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
prepare for and provide table service of food and beverage over a minimum of 12 service periods
provide full explanations and advice on food and beverage menu options during each service period
interact with and respond to customers during above service periods in a professional manner and in response to demands and requests relating to:
information on beverages and food
location of customer facilities
menu choices and availability
recommendations for food and beverage
specials
demonstrate ability to:
work with speed and efficiency
deal with numerous service and operational tasks simultaneously
work cooperatively as part of the service team to maximise work flow and service efficiency.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
work flow structures for service in food and beverage service environments
roles and responsibilities of a range of food and beverage attendants
meaning of mise en place for food and beverage service and mise en place requirements for service styles specified in the performance evidence and different menu options
organisational procedures to set up a dining venue:
checking and preparing equipment and materials for service
checking dining environment and customer facilities for cleanliness, and preparing and adjusting as appropriate
checking tables and table settings for stability and access for customers and service personnel
setting up furniture according to legislative and organisational requirements, bookings, customer requests, and customer and staff convenience and safety
table dressing
organisational and traditional standards for table settings of glassware, crockery and cutlery
ways of dressing and setting tables for service styles specified in the performance evidence for restaurants and functions
napkin folding styles for different restaurant and function settings and occasions
organisational and traditional dining room set-ups for different types of restaurant and function venues:
furniture
seating
decoration
organisational end of shift duties:
clearing, cleaning or dismantling work area, furniture and equipment
disposing of food waste, disposables and recyclables
general cleaning of service area and customer facilities
removing used items from service area and transferring them to appropriate location for cleaning
setting up for next service:
polishing cutlery and glassware
storing service-ware, flatware and glassware in allocated storage areas
resetting and dressing tables
storing and preparing equipment for next service
food and beverage service styles and types of menus used in different hospitality contexts:
buffet
tray
plate
silver service
comprehensive product knowledge of food and beverage items offered during the service specified in the performance evidence
features and uses of different types of glassware for different beverages
techniques for:
carrying and placing plates containing meals
clearing and carrying multiple used plates and other service-ware
opening and pouring still and sparkling wines and other beverages
features of industry and organisation-specific:
computerised ordering systems
work flow between kitchen and front of house areas
ordering and service procedures
closing procedures for the dining venue
environmental impacts of food and beverage service and minimal impact practices to reduce them, especially those that relate to reusable resources, water and energy use
correct and environmentally sound disposal methods for food and beverage waste.
Skills must be demonstrated in an operational food and beverage outlet. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
sideboards or crockery and cutlery storage areas
coffee and tea making facilities
minimum of 15 chairs
minimum of five tables
small equipment:
bread baskets
butter dishes
condiments and accompaniments
cruets and pepper mills
cutlery:
main and entrée knives and forks
soup and dessert spoons
teaspoons
side knives
serving utensils
food service-ware
glassware for alcoholic and non-alcoholic beverages
ice buckets and wine stands
linen/table dressing:
tablecloths
overlays
placemats
napkins/serviettes
milk and sugar containers
service cloths for wine service
service trays, platters and doilies
service utensils
standard range of glassware for the service of:
beer
cocktails
spirits
wine
tea and coffee pots
tea and coffee service-ware
waiter’s cloths
waiter’s friend
waiter’s station
water jugs
wine baskets
stock:
ice
freshly prepared meals:
entrées
main courses
accompaniments
desserts
cheeses
wide commercial range of non-alcoholic beverages
wide commercial range of:
bottled and canned beers
wines
spirits
cleaning materials and equipment:
brooms, brushes and dustpans
cleaning cloths
organisational specifications:
equipment manufacturer instructions
commercial food and beverage menus currently used by the hospitality industry
standard recipes for non-alcoholic drinks currently used by the hospitality industry
promotional materials
wine lists
kitchen staff with whom the individual can interact
industry-realistic ratio of service staff to customers; 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.