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Evidence Guide: SITHCCC037C - Manage facilities associated with commercial catering contracts

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

 

SITHCCC037C - Manage facilities associated with commercial catering contracts

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

Co-ordinate facility maintenance.

  1. Identify the scope of maintenance requirements according to contract or scope of operations.
  2. Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors.
  3. Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets.
  4. Comply with relevant regulatory and legislative requirements.
Identify the scope of maintenance requirements according to contract or scope of operations.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Comply with relevant regulatory and legislative requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Manage catering stores and storage areas.

  1. Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements.
  2. Organise storage, stockcontrol and distribution systems for the facility according to contracted requirements, OHS and health department regulations.
  3. Maintain accurate records and reports according to enterprise policies and procedures.
Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Organise storage, stockcontrol and distribution systems for the facility according to contracted requirements, OHS and health department regulations.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain accurate records and reports according to enterprise policies and procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain a facilities assets register.

  1. Identify and register all assets clearly.
  2. Conduct routine audits of assets.
  3. Issue asset and inventory reports according to enterprise practices.
Identify and register all assets clearly.

Completed
Date:

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Evidence:

 

 

 

 

 

 

 

Conduct routine audits of assets.

Completed
Date:

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Evidence:

 

 

 

 

 

 

 

Issue asset and inventory reports according to enterprise practices.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Manage client services associated with the facility.

  1. Liaise with stakeholders to determine general and specific requirements for client services.
  2. Monitor existing client services across all areas of operation to identify areas for improvement.
  3. Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations.
  4. Organise additional human, physical or financial resources according to customer requirements.
  5. Arrange for the provision of new services or facilities where required.
  6. Maintain budgetary targets in the management of client services.
  7. Review feedback on catering services and modify provision of client services accordingly.
Liaise with stakeholders to determine general and specific requirements for client services.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor existing client services across all areas of operation to identify areas for improvement.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Organise additional human, physical or financial resources according to customer requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Arrange for the provision of new services or facilities where required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain budgetary targets in the management of client services.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Review feedback on catering services and modify provision of client services accordingly.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Plan for and manage environmental sustainability.

  1. Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts
  2. Communicate procedures to all relevant staff members.
  3. Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts.
  4. Ensure staff save reusable by-products of food preparation for future cooking activities.
  5. Monitor staff usage of recyclable products during food preparation
  6. Manage recycling and the safe disposal of all kitchen waste and hazardous substances.
Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Communicate procedures to all relevant staff members.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Ensure staff save reusable by-products of food preparation for future cooking activities.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor staff usage of recyclable products during food preparation

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Manage recycling and the safe disposal of all kitchen waste and hazardous substances.

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 in this unit

Evidence of the following is essential:

ability to manage the operation of a commercial catering facility according to contractual agreements, including maintenance, storage and client service

knowledge of key factors affecting the management of commercial catering facilities

project or work activities conducted over a period of time to allow the candidate to demonstrate the implementation and monitoring aspects of the unit.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial catering outlet, including industry-current equipment.

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:

evaluation of projects undertaken by the candidate to establish and monitor a small-scale catering outlet (e.g. for an event)

evaluation of reports prepared by the candidate detailing processes and systems used to manage a catering facility

case studies to assess ability to establish systems for different styles of catering facilities

written or oral questions to test knowledge of advantages and limitations of facilities management systems

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

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

SITXFIN004A Manage finances within a budget

SITXFIN007A Manage physical assets

SITXINV003A Manage and purchase stock.

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:

analytical and planning skills to evaluate existing operations and plan adjustments

problem-solving skills to develop approaches to a situation where quality of service is not up to standard

literacy skills to read and analyse or assess contracts

writing skills to write policies and procedures

numeracy skills to calculate the costs of operation.

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

types of arrangements between venues and catering contractors, including scope of typical contracts and services

stock control systems and procedures found in commercial catering facilities

procedures for developing and maintaining an assets register

financial control processes in the context of catering operations

safety considerations of particular relevance to commercial catering facilities, including specific requirements for the safe operation of:

cooking equipment

beverage dispensing equipment

contents of environmental sustainability policies and procedures

the environmental impacts of cleaning kitchen premises, equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources, water and energy use

correct and environmentally sound disposal methods for kitchen waste and hazardous substances.

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.

Maintenance may include:

gardening

cleaning

building repairs

laundry

plumbing and electrical

beverage dispensing equipment

food preparation equipment

safety signage.

Regulatory and legislative requirements may relate to:

food safety

beverage system safety

appropriate training of staff

environmental

local council

fire safety.

Stock control procedures may include:

stocktaking and reconciliation

stock rotation

authorising access

issuing and requisition systems

receiving controls

locks and other security systems.

Stakeholders may include:

venue owner

staff

customers.

Areas of operation to be monitored must include:

quality of service

quality of catering

adequacy of staffing levels

costs of operation

hours of operation

appropriate integration of the facility within the overall venue and associated operational issues

appropriateness of location.

Upgrades or modifications of existing services or new services may include:

additional capacity

amended or expanded menus

expansion of facility

adjusted staffing arrangements.

Environmental sustainability policy and procedures may include:

parts of the organisation and staff members to they apply, including whether it is for the whole organisation, one or multiple sites

benefits of having a policy and procedures such as a promotional benefit to existing of future clients

how the organisation will manage resources:

energy efficient operations

water efficient operations

management of other resource usage

waste management and recycling practices

minimising the use of printed materials and maximise electronic transmission of all documents to reduce waste

purchasing from suppliers with environmental credentials ("green purchasing")

compliance with international or Australian standards for environmental management systems

subscribing to and complying with industry codes of practice, standards and accreditation scheme requirements

how the organisation will comply with state, territory or local government environmental protection laws.

Reusable by-products may include:

meat and fish offcuts

bones and trimmings

fruit peelings and offcuts

vegetable peelings and offcuts

unused portions of:

fruits

vegetables

seafood, meat and poultry

flowers

garnishes

accompaniments

batter

dough

pastry

fillings

sauces and dips

eggs

coconut cream and flesh.

combined spices

pastes.

Recyclable products may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fuit and vegetable matter.

Kitchen waste and hazardous substances may include:

Any used or out of date ingredient or food item such as:

cooking oils

animal fat

ghee

dairy products, including milk, yoghurt, cheeses and. soy products

dry goods, such as flours, sugars, pastas and rice

fruit and vegetables

general food items such as sauces, condiments and flavourings, garnishes, coatings and batters

meat, seafood and poultry

meat products such as standard cuts, sausages, hams and salami.

Any cleaning agent or chemicals.