Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTFS206C Mapping and Delivery Guide
Carry out cafeteria operations

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency HLTFS206C - Carry out cafeteria operations
Description This unit of competency describes the skills and knowledge required to take and process food and beverage orders, handle cash and prepare product displays in a cafeteria environment
Employability Skills This unit contains Employability Skills
Learning Outcomes and Application Work will usually be performed within a prescribed range of functions involving known routines and procedures
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Pre-requisite unitThis unit must be assessed after successful achievement of pre-requisite:HLTFS207C Follow basic food safety practices
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Take and process orders
  • Taken and process orders promptly and accurately
  • Check product and brand preferences in a courteous manner
  • Give customers advice on product selection
  • Maintain a helpful and attentive approach to customers
       
Element: Handle payment and carry out cash control procedures
  • Receive and accurately check cash for float
  • Open and close cash register using manufacturer specifications
  • Use cash register according to standard enterprise procedures
  • Issue receipts according to standard enterprise procedures
  • Deal with customer queries to their satisfaction
  • Carry out reconciliation of takings accurately and report errors to supervisor
       
Element: Prepare product displays
  • Display products attractively and practically, using manufacturer's and enterprise's recommended carton display techniques
  • Group products logically for displays
  • Display products appropriately according with temperature controls
       
Element: Advise customers and promote products
  • Promote house specials and create and utilise sales opportunities
  • Acknowledge customers promptly
  • Make recommendations to customers and assist with purchases in a courteous manner
       


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.

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 this competency unit:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment:

Assessment should replicate workplace conditions as far as possible

Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible

Resources essential for assessment include:

Relevant policies and procedures manuals

Organisation charts

Floor plans

Instructions for the use of equipment

Specific instructions for staff

Method of assessment

Observation in the work place (if possible)

Written assignments/projects

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

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

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

OHS work practices relevant to the specific workplace and according to relevant state/territory/national legislation

Safe food handling practices

Essential skills:

It is critical that the candidate demonstrate the ability to

Process order efficiently and correctly

Accurately manage cash transactions

Display products effectively

Maintain and increase customer base

In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Apply problem solving skills - the ability to use available resources and prioritise workload

Demonstrate basic interpersonal skills to assist development of effective customer relationships

Demonstrate basic selling and cash handling skills

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Cash register operations may be either manual or electronic and may include:

Enterprise procedures for cash register operations ie cash handling, credit card and/or EFTPOS procedures

Receipts may include:

Cash register printed statement

Hand written note

Credit card duplicate copy

EFTPOS statement

Products may include:

Fresh food items

Pre-packed food items

Beverages

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
Taken and process orders promptly and accurately 
Check product and brand preferences in a courteous manner 
Give customers advice on product selection 
Maintain a helpful and attentive approach to customers 
Receive and accurately check cash for float 
Open and close cash register using manufacturer specifications 
Use cash register according to standard enterprise procedures 
Issue receipts according to standard enterprise procedures 
Deal with customer queries to their satisfaction 
Carry out reconciliation of takings accurately and report errors to supervisor 
Display products attractively and practically, using manufacturer's and enterprise's recommended carton display techniques 
Group products logically for displays 
Display products appropriately according with temperature controls 
Promote house specials and create and utilise sales opportunities 
Acknowledge customers promptly 
Make recommendations to customers and assist with purchases in a courteous manner 

Forms

Assessment Cover Sheet

HLTFS206C - Carry out cafeteria operations
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

HLTFS206C - Carry out cafeteria operations

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: