Elements and Performance Criteria
- Research information on food.
- Advise customers on menu items.
- Provide accurate information on different menu options.
- Discuss methods of cooking and different culinary styles in clear and simple language.
- Respond correctly and in a professional manner to customer questions on menu items.
- Provide information and advice on menu items in response to special dietary requirements and in line with business considerations.
- Offer variations to menu items in response to customer preferences and dietary requirements.
- Assist customers with menu selections according to taste, price preferences and other specific needs.
- Contribute to menu development.
- Discuss and contribute to content of menus with appropriate managers.
- Suggest a variety of menu items at different cost points to reflect the type of food outlet.
- Provide information on customer feedback and preferences.
- Nominate preferences of particular target groups.
- Identify bestselling menu items to contribute to organisational profitability.
- Extend and update own food knowledge.
- Conduct research to access current, accurate and relevant information about food.
- Identify customer taste trends based on customer contact and workplace experience.
- Source information on current and emerging food service trends and customer preferences.
- Provide informed input about food trends and menu items to support organisational activities.