This unit involves the skills and knowledge required to operate the on-train buffet car in accordance with regulatory and workplace requirements.

It includes preparing and providing takeaway food and beverages, maintaining and controlling stock, serving customers and carrying out required financial control procedures.

People achieving competence in this unit will need to fulfil the applicable state/territory legislated rail safety requirements and to comply with relevant codes of practice and/or guidelines.

Work is performed under some supervision, generally within a team environment.

Work involves the application of regulatory requirements and workplace procedures when operating an on-train buffet car, as part of workplace activities in the rail transport and allied industries.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Prepare and provide takeaway food and beverages

1.1

Food and beverage items are prepared and presented to passengers in a form consistent with workplace procedures and manufacturer instructions

1.2

Hazards are identified, risks are assessed and control measures are implemented

1.3

Stock is checked for spoilage and expiry dates on a regular basis in accordance with workplace procedures

1.4

Out-of-date stock is disposed of in accordance with workplace procedures

2

Maintain and control stock

2.1

All stock is stored in accordance with workplace procedures and relevant health regulations

2.2

Stock is rotated on a regular basis in accordance with workplace procedures, and food regulations and guidelines

2.3

Food that does not meet health requirements is disposed of in accordance with workplace procedures and regulatory requirements

3

Serve customers

3.1

Customer requirements are ascertained using appropriate inquiries in a courteous manner

3.2

Correct product and pricing information is clearly displayed

3.3

Specials are promoted and sales opportunities are identified and optimised

4

Complete financial control procedures

4.1

Financial transactions are accurately carried out in accordance with regulatory requirements and workplace procedures

4.2

Financial reconciliation is carried out as required

4.3

Cash is securely handled and stored in accordance with workplace procedures

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

applying relevant health and hygiene workplace procedures

applying relevant workplace procedures when operating the on-train buffet car

communicating and negotiating effectively with others when operating an on-train buffet car

completing documentation related to operating an on-train buffet car

identifying job hazards and taking required action to minimise, control or eliminate identified hazards

implementing contingency plans

interpreting and following operational instructions and prioritising work

maintaining and controlling stock

modifying activities depending on operational contingencies, risk situations and environments

monitoring buffet equipment performance and taking appropriate action as required

monitoring work activities in terms of planned schedule

operating and adapting to differences in equipment in accordance with operating procedures

reading and interpreting relevant instructions, procedures, information and labels

reporting and/or rectifying identified problems, faults or malfunctions in accordance with workplace procedures

selecting and using relevant equipment and food stock when operating an on-train buffet car

serving customers in accordance with health, hygiene and workplace procedures

working collaboratively with others when operating an on-train buffet car

working systematically with required attention to detail without injury to self or others, or damage to goods or equipment.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of:

applicable state/territory legislated rail safety requirements, codes of practice and/or health and hygiene guidelines

communication and negotiation requirements when operating an on-train buffet car

documentation and record requirements

equipment, and materials used when operating an on-train buffet car, and health/hygiene precautions and procedures that should be followed in their use

problems that may occur when operating an on-train buffet car and appropriate action that can be taken to resolve these problems

relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental protection procedures and guidelines

relevant products, pricing structures, consumer laws and trade practice requirements

workplace health and hygiene procedures and standards for operating an on-train buffet car.

Assessors must hold credentials specified within the Standards for Registered Training Organisations current at the time of assessment.

Assessment must satisfy the Principles of Assessment and Rules of Evidence and all regulatory requirements included within the Standards for Registered Training Organisations current at the time of assessment.

Assessment must occur in workplace operational situations or, where this is not available, in simulated workplace operational situations that replicate rail workplace conditions.

Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.

Resources for assessment must include:

a range of relevant exercises, case studies and/or simulations

relevant and appropriate materials, tools, equipment and personal protective equipment (PPE) currently used in industry

applicable documentation, including workplace procedures, regulations, codes of practice, operation manuals, health and hygiene standards.

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Rail sector.

I – Customer Service