NTISthis.com

Evidence Guide: SIRXPDK002 - Advise on food products and services

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

 

SIRXPDK002 - Advise on food products and services

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

Develop food product and service knowledge.

  1. Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.
  2. Interpret information about availability and features of food products and services.
  3. Share information with team members as required.
  4. Identify and use opportunities to update knowledge for the food product and service range.
Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Interpret information about availability and features of food products and services.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Share information with team members as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and use opportunities to update knowledge for the food product and service range.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Respond to customer requests.

  1. Answer customer questions about food products and services with current and accurate information.
  2. Use questions to clarify customer information needs.
  3. Explain product and service details using clear communication.
  4. Source additional information when answer to customer request is unknown or refer to relevant colleagues.
Answer customer questions about food products and services with current and accurate information.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use questions to clarify customer information needs.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain product and service details using clear communication.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Source additional information when answer to customer request is unknown or refer to relevant colleagues.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Enhance information provided.

  1. Identify situations where additional information may assist the customer.
  2. Advise on alternative products or services that may meet customer needs when requested item is not available
  3. Recommend complementary products, specials, new lines and seasonal promotions to customers.
Identify situations where additional information may assist the customer.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Advise on alternative products or services that may meet customer needs when requested item is not available

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Recommend complementary products, specials, new lines and seasonal promotions to customers.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Develop food product and service knowledge.

1.1.Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.

1.2.Interpret information about availability and features of food products and services.

1.3.Share information with team members as required.

1.4.Identify and use opportunities to update knowledge for the food product and service range.

2. Respond to customer requests.

2.1.Answer customer questions about food products and services with current and accurate information.

2.2.Use questions to clarify customer information needs.

2.3.Explain product and service details using clear communication.

2.4.Source additional information when answer to customer request is unknown or refer to relevant colleagues.

3. Enhance information provided.

3.1.Identify situations where additional information may assist the customer.

3.2.Advise on alternative products or services that may meet customer needs when requested item is not available

3.3.Recommend complementary products, specials, new lines and seasonal promotions to customers.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Develop food product and service knowledge.

1.1.Identify and access sources of information on organisational food products and services, and relevant handling and storage requirements.

1.2.Interpret information about availability and features of food products and services.

1.3.Share information with team members as required.

1.4.Identify and use opportunities to update knowledge for the food product and service range.

2. Respond to customer requests.

2.1.Answer customer questions about food products and services with current and accurate information.

2.2.Use questions to clarify customer information needs.

2.3.Explain product and service details using clear communication.

2.4.Source additional information when answer to customer request is unknown or refer to relevant colleagues.

3. Enhance information provided.

3.1.Identify situations where additional information may assist the customer.

3.2.Advise on alternative products or services that may meet customer needs when requested item is not available

3.3.Recommend complementary products, specials, new lines and seasonal promotions to customers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

access and interpret information on four different food products or services

respond to four different customer inquiries for food product or service information that individually or cumulatively require provision of information on all of the following:

features and benefits

price

nutritional value

label interpretation

handling and storage for perishable items

alternative products or services

complementary products or services.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this:

organisational policies and procedures for:

interactions with customers

product or service pricing

product service quality (from suppliers and to customers)

basic key aspects of legislation that impact provision of information and sale of the food product or service range:

Australian Consumer Law

food safety legislation

organisational food safety program as it relates to the provision of information and sale of food products

interpersonal communication techniques:

active listening and questioning

communication methods which convey information clearly and concisely

different types and forms of food products and their features

different types of food services offered in a retail context, and their features

product and service information for the food product and service range:

availability

characteristics and benefits, including basic nutritional information

origins

seasonality of fresh produce

shelf-life and use-by date

food product labelling and how to interpret

price

handling and storage requirements for perishable items

alternative products and services

complementary products and services.