This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

planning and organising work on the floor and in the bar environment including

prioritising sequencing and monitoring tasks and procedures according to enterprise procedures

collecting information and resources

working within or setting timelines

integration and application of food and beverage service skills including mise en place service procedures close down and customer relations

team coordination task allocation and providing advice and support as required

using safe and hygienic work practices in relation to provision of food and beverage services and according to enterprise and legislative requirements

communication skills to read workplace documents deal effectively with colleagues and customers and solve problems

numeracy skills to calculate or estimate bills stock requirements and required ingredients materials or equipment

The following knowledge must be assessed as part of this unit

relevant legislative and regulatory requirements related to hygiene health safety security and provision of hospitality products and services

current knowledge of food and beverage menu items offered by the enterprise

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

collection of direct indirect and supplementary evidence showing provision of integrated service for a minimum of complete food service periods in order to address each of the required food and beverage service styles cafe or bistro table dhte la carte and functions service periods lunch dinner and functions and menu items

serving a wide range of food and beverage items for a menu

ability to carry out a number of activities effectively and simultaneously

ability to deal with typical issues such as workplace time constraints late arrivals noshows walkins and other problems

ability to meet greet and interact positively with a diverse range of customers throughout the hospitality experience

ability to maintain the cleanliness and tidiness of work areas including dealing with disposables and recyclables

ability to participate in the service process and work flow as part of a team and take responsibility for own work and the quality of outcomes

compliance with relevant legislative and regulatory requirements OHS requirements and demonstrated health and safety practices

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fullyoperational hospitality environment including industrycurrent equipment and actual products and services as described in the Assessment Guidelines

presence of industryrealistic conditions such as commercial ratios of customers to staff typically found in a busy commercial food outlet

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

training record book used as part of traineeship arrangements

direct observation of the candidate serving food and beverage menu items in a commercial hospitality setting

evaluation of customer feedback about service of food and beverage items including speed and timing of service

written or oral questions to test knowledge of service techniques equipment and OHS requirements

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Type of menu and style of service will vary according to enterprise and occasion but may include:

Mise en place may include:

Food and beverage service equipment may include:

Information provided to customers may include:

Special requests or dietary requirements may include:

Process accounts may include:

End of service procedures may include:

Environmental considerations include: