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Evidence Guide: SITHCCC039B - Prepare tenders for 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

 

SITHCCC039B - Prepare tenders for catering contracts

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

Clarify requirements of catering tenders.

  1. Interpret contents of the tender brief and assess in terms of the organisation's capacity to meet stated requirements.
  2. Identify and plan action required for development of the tender submission.
  3. Identify fixed and variable costs within the brief.
  4. Undertake liaison with the customer to clarify requirements where appropriate.
Interpret contents of the tender brief and assess in terms of the organisation's capacity to meet stated requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and plan action required for development of the tender submission.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify fixed and variable costs within the brief.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Undertake liaison with the customer to clarify requirements where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop details for inclusion in tender.

  1. Develop proposed products and outcomes to meet tender requirements, including menus, food and beverage specifications, style of service, theme and decor.
  2. Develop proposed operational details to meet tender requirements.
  3. Develop accurate costings for all proposed products and services.
  4. Develop options to meet and where possible exceed the expectations of the customer.
  5. Evaluate possible competitors and develop appropriate strategies to address competitive issues.
Develop proposed products and outcomes to meet tender requirements, including menus, food and beverage specifications, style of service, theme and decor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop proposed operational details to meet tender requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop accurate costings for all proposed products and services.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop options to meet and where possible exceed the expectations of the customer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate possible competitors and develop appropriate strategies to address competitive issues.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tender documents.

  1. Prepare tender documents within the designated timelines according to requirements of the brief.
  2. Present tender documents in a format that maximises the use of presentation and promotional techniques.
Prepare tender documents within the designated timelines according to requirements of the brief.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present tender documents in a format that maximises the use of presentation and promotional techniques.

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:

ability to prepare a tender document for a specific commercial catering contract, including effective assessment of the brief, coordination of tender details, accurate and profitable costing and professional presentation

knowledge of typical requirements and formats for catering tender documents.

Context of and specific resources for assessment

Assessment must ensure:

project or work activities that allow the candidate to prepare a fully-costed tender for a specific catering contract in a competitive bidding environment.

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 tenders prepared by candidate for a particular event or catering contract

case studies to assess ability to develop options to meet differing tender briefs

review of reports prepared by the candidate detailing the major issues and factors to be considered when preparing tenders for catering contracts

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:

SITHCCC038B Plan catering for an event or function.

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:

presentation techniques for tender documents

problem-solving skills to deal with inability to access services or products or to work out least expensive options

literacy skills to read information about an event or catering operation and costings

numeracy skills to calculate costs for the tender.

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

components typically required for catering tenders and detailed knowledge of the operational and cost issues associated with each of those components

quality assurance issues related to catering tenders.

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.

Contents of the tender brief may include details of:

services required

style of service

customers or audience

budget requirements

legal responsibilities of the contractor

legal responsibilities of the principal

operational and financial management requirements.

Operational details must include:

staffing

transport

stock control

equipment and resources

security and emergency plan

plans for recycling and correct and environmentally sound disposal of kitchen waste and hazardous substances.

facilities management approaches.