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Evidence Guide: HLTFS206C - Carry out cafeteria operations

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

HLTFS206C - Carry out cafeteria operations

What evidence can you provide to prove your understanding of each of the following citeria?

Take and process orders

  1. Taken and process orders promptly and accurately
  2. Check product and brand preferences in a courteous manner
  3. Give customers advice on product selection
  4. Maintain a helpful and attentive approach to customers
Taken and process orders promptly and accurately

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product and brand preferences in a courteous manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Give customers advice on product selection

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a helpful and attentive approach to customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle payment and carry out cash control procedures

  1. Receive and accurately check cash for float
  2. Open and close cash register using manufacturer specifications
  3. Use cash register according to standard enterprise procedures
  4. Issue receipts according to standard enterprise procedures
  5. Deal with customer queries to their satisfaction
  6. Carry out reconciliation of takings accurately and report errors to supervisor
Receive and accurately check cash for float

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Open and close cash register using manufacturer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cash register according to standard enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Issue receipts according to standard enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Deal with customer queries to their satisfaction

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out reconciliation of takings accurately and report errors to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product displays

  1. Display products attractively and practically, using manufacturer's and enterprise's recommended carton display techniques
  2. Group products logically for displays
  3. Display products appropriately according with temperature controls
Display products attractively and practically, using manufacturer's and enterprise's recommended carton display techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Group products logically for displays

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display products appropriately according with temperature controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise customers and promote products

  1. Promote house specials and create and utilise sales opportunities
  2. Acknowledge customers promptly
  3. Make recommendations to customers and assist with purchases in a courteous manner
Promote house specials and create and utilise sales opportunities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Acknowledge customers promptly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make recommendations to customers and assist with purchases in a courteous manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

Range Statement

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