Application
This unit describes the skills and knowledge required to take and process food and beverage orders, handle financial transactions and maintain product displays in a cafeteria environment.
This unit applies to cafeteria workers in a range of settings. Workers at this level work under supervision with limited responsibility.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements define the essential outcomes. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Carry out cash control procedures | 1.1 Receive and check cash for float and report errors to supervisor 1.2 Carry out reconciliation of takings and report errors to supervisor |
2. Prepare product displays | 2.1 Display products using manufacturer and organisation recommended display techniques 2.2 Group products logically for displays 2.3 Display products in accordance with temperature controls and organisation policy and procedure |
3. Take and process orders | 3.1 Greet customers promptly and politely 3.2 Give customers advice on product selection 3.3 Promote house specials and create and utilise sales opportunities 3.4 Process payments and issue receipts according to standard organisation procedure |
Evidence of Performance
The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:
processed at least 3 orders efficiently and correctly
accurately managed 3 cash transactions
displayed both refrigerated and non-refrigerated food products appropriately
advised at least 2 clients on products.
Evidence of Knowledge
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
range of products and services
legal considerations, including:
food safety
workplace health and safety (WHS), including manual handling
basic Australian consumer law
pricing, including goods and services tax (GST)
cafeteria policies and procedures in relation to:
customer service
exchanges and returns
bag checking
product display
handling, packing and wrapping goods or merchandise
stock availability
cleaning and waste disposal
open and close procedures
cash and non-cash handling procedures, including:
balancing point-of-sale equipment
calculating non-cash documents
change required, denominations of change and tendering change
counting cash
maintenance of cash float
opening and closing point-of-sale terminal
recording and transferring takings
security of cash and non-cash transactions
functions and operation of point-of-sale equipment
key features of a calculator
food products characteristics and their effects on preparation and handling requirements for display.
Assessment Conditions
Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:
use of suitable facilities equipment and resources, including:
cash register or other point-of-sale equipment
heating and refrigeration equipment
cafeteria policies and procedures
food and beverages
modelling of industry operating conditions, including:
customer interaction
cash handling.
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Foundation Skills
The Foundation Skills describe those required skills (language, literacy, numeracy and employment skills) that are essential to performance.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.