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Evidence Guide: HLTFSE004 - Serve cafeteria customers

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

 

HLTFSE004 - Serve cafeteria customers

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

Elements define the essential outcomes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out cash control procedures

  1. Receive and check cash for float and report errors to supervisor
  2. Carry out reconciliation of takings and report errors to supervisor
Receive and check cash for float and report errors to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out reconciliation of takings and report errors to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product displays

  1. Display products using manufacturer and organisation recommended display techniques
  2. Group products logically for displays
  3. Display products in accordance with temperature controls and organisation policy and procedure
Display products using manufacturer and organisation recommended display techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Group products logically for displays

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display products in accordance with temperature controls and organisation policy and procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take and process orders

  1. Greet customers promptly and politely
  2. Give customers advice on product selection
  3. Promote house specials and create and utilise sales opportunities
  4. Process payments and issue receipts according to standard organisation procedure
Greet customers promptly and politely

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Give customers advice on product selection

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote house specials and create and utilise sales opportunities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process payments and issue receipts according to standard organisation procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

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.

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.