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Evidence Guide: SITHCCC025A - Monitor catering revenue and costs

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

 

SITHCCC025A - Monitor catering revenue and costs

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

Establish and maintain a purchasing and ordering system.

  1. Establish and implement appropriate basic systems for purchasing and ordering efficiently to maximise profit and quality and to minimise costs and wastage.
  2. Establish and maintain systems for storing food items to avoid deterioration, wastage, theft and spoilage.
  3. Ensure that stock records are systematically and regularly updated.
Establish and implement appropriate basic systems for purchasing and ordering efficiently to maximise profit and quality and to minimise costs and wastage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish and maintain systems for storing food items to avoid deterioration, wastage, theft and spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure that stock records are systematically and regularly updated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish and maintain a financial control system.

  1. Prepare and record departmental and operational income and expense statements accurately and on time.
  2. Meet budget forecasts within defined fiscal periods and adequately explain any variations.
  3. Keep financial records updated and use them effectively.
Prepare and record departmental and operational income and expense statements accurately and on time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet budget forecasts within defined fiscal periods and adequately explain any variations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep financial records updated and use them effectively.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a production control system.

  1. Develop food control and production schedules and maintain them in a manner that maximises efficiency and minimises waste.
  2. Design work flows and staff rostering to minimise unit labour cost.
  3. Monitor daily sales and make timely adjustments to menus to reflect customer preferences.
Develop food control and production schedules and maintain them in a manner that maximises efficiency and minimises waste.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design work flows and staff rostering to minimise unit labour cost.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor daily sales and make timely adjustments to menus to reflect customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use technology.

  1. Select appropriate computer systems and business machines and use them to increase ease and efficiency.
  2. Select appropriate software according to the needs of the establishment.
Select appropriate computer systems and business machines and use them to increase ease and efficiency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate software according to the needs of the establishment.

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 competency

Evidence of the following is essential:

knowledge of financial systems relevant to kitchen operations

ability to set up a food production system linked to cost and revenue control systems and targets

ability to develop and maintain an efficient cost control and monitoring system within a commercial cookery environment.

Context of and specific resources for assessment

Assessment must ensure:

project or work activities conducted over a period of time to allow the candidate to establish and implement control systems within a real work environment

access to appropriate computer systems, business machines and software, as required.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

review of food production, cost and revenue control systems established and monitored by the candidate

oral or written questions about typical systems and their benefits

oral or written questions to test knowledge of food, and cost and revenue control systems and options

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate

case studies to assess ability to establish systems for different workplace needs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

implementing purchasing, receiving, storing, holding and issuing procedures

organisational skills and teamwork

problem-solving skills to develop approaches to cost-control challenges

literacy skills to analyse information and trends

numeracy skills to calculate data related to cost and revenue controls.

The following knowledge must be assessed as part of this unit:

costing, yield testing and portion control

role of the kitchen as a profit centre within an overall business

features and benefits of typical record keeping and accounting systems used in commercial kitchens

features and benefits of inventory and stock control systems used in commercial kitchens

labour costs for catering operations in general and for the organisation in particular.

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. Bold italicised wording in the performance criteria is detailed below.

Appropriate computer systems and business machines may include:

point-of-sale systems, such as cash registers

integrated computer-based systems

calculators

fax machines.

Appropriate software may include:

spreadsheets

accounting

database

financial planning and tracking

stock control

rostering

scheduling and production.