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Evidence Guide: SITHFAB007 - Serve food and beverage

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

 

SITHFAB007 - Serve food and beverage

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

Prepare for food and beverage service.

  1. Discuss and clarify table and room set-up, menu and style of service where required.
  2. Check furniture and fittings for cleanliness, stability and condition prior to the service period.
  3. Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.
  4. Prepare and adjust environment to ensure comfort and ambience for customers.
  5. Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.
  6. Prepare and display food and beverage items according to organisational standards.
Discuss and clarify table and room set-up, menu and style of service where required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check furniture and fittings for cleanliness, stability and condition prior to the service period.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and adjust environment to ensure comfort and ambience for customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and display food and beverage items according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Welcome and advise customers.

  1. Greet customers on arrival, according to organisational customer service standards.
  2. Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.
  3. Answer customer questions on menu items correctly and courteously.
Greet customers on arrival, according to organisational customer service standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Answer customer questions on menu items correctly and courteously.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take and process orders.

  1. Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.
  2. Operate ordering system according to organisational procedures.
  3. Communicate special requests or dietary requirements to kitchen.
  4. Provide glassware, service-ware and cutlery suitable for menu choice.
  5. Process accounts and receive payment at appropriate time.
Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate ordering system according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate special requests or dietary requirements to kitchen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide glassware, service-ware and cutlery suitable for menu choice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process accounts and receive payment at appropriate time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve food and drinks.

  1. Promptly recognise and follow-up delays or deficiencies in service.
  2. Collect food and beverage selections from kitchen and check for accuracy and presentation.
  3. Use appropriate techniques to carry and place plates containing meals and serve to correct person.
  4. Advise and reassure customers about delays or problems.
  5. Check customer satisfaction at the appropriate time.
Promptly recognise and follow-up delays or deficiencies in service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect food and beverage selections from kitchen and check for accuracy and presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate techniques to carry and place plates containing meals and serve to correct person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise and reassure customers about delays or problems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check customer satisfaction at the appropriate time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear food and drinks.

  1. Use appropriate techniques to clear and carry multiple used plates and other service-ware.
  2. Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.
  3. Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.
Use appropriate techniques to clear and carry multiple used plates and other service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete end of shift duties.

  1. Follow end of shift procedures.
  2. Provide customer feedback to relevant colleagues, supervisors or managers.
  3. Provide handover to incoming colleagues and share relevant information.
Follow end of shift procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide customer feedback to relevant colleagues, supervisors or managers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide handover to incoming colleagues and share relevant information.

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. Prepare for food and beverage service.

1.1.Discuss and clarify table and room set-up, menu and style of service where required.

1.2.Check furniture and fittings for cleanliness, stability and condition prior to the service period.

1.3.Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

1.4.Prepare and adjust environment to ensure comfort and ambience for customers.

1.5.Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

1.6.Prepare and display food and beverage items according to organisational standards.

2. Welcome and advise customers.

2.1.Greet customers on arrival, according to organisational customer service standards.

2.2.Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

2.3.Answer customer questions on menu items correctly and courteously.

3. Take and process orders.

3.1.Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.

3.2.Operate ordering system according to organisational procedures.

3.3.Communicate special requests or dietary requirements to kitchen.

3.4.Provide glassware, service-ware and cutlery suitable for menu choice.

3.5.Process accounts and receive payment at appropriate time.

4. Serve food and drinks.

4.1.Promptly recognise and follow-up delays or deficiencies in service.

4.2.Collect food and beverage selections from kitchen and check for accuracy and presentation.

4.3.Use appropriate techniques to carry and place plates containing meals and serve to correct person.

4.4.Advise and reassure customers about delays or problems.

4.5.Check customer satisfaction at the appropriate time.

5. Clear food and drinks.

5.1.Use appropriate techniques to clear and carry multiple used plates and other service-ware.

5.2.Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

5.3.Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

6. Complete end of shift duties.

6.1.Follow end of shift procedures.

6.2.Provide customer feedback to relevant colleagues, supervisors or managers.

6.3.Provide handover to incoming colleagues and share relevant information.

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. Prepare for food and beverage service.

1.1.Discuss and clarify table and room set-up, menu and style of service where required.

1.2.Check furniture and fittings for cleanliness, stability and condition prior to the service period.

1.3.Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

1.4.Prepare and adjust environment to ensure comfort and ambience for customers.

1.5.Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

1.6.Prepare and display food and beverage items according to organisational standards.

2. Welcome and advise customers.

2.1.Greet customers on arrival, according to organisational customer service standards.

2.2.Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

2.3.Answer customer questions on menu items correctly and courteously.

3. Take and process orders.

3.1.Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.

3.2.Operate ordering system according to organisational procedures.

3.3.Communicate special requests or dietary requirements to kitchen.

3.4.Provide glassware, service-ware and cutlery suitable for menu choice.

3.5.Process accounts and receive payment at appropriate time.

4. Serve food and drinks.

4.1.Promptly recognise and follow-up delays or deficiencies in service.

4.2.Collect food and beverage selections from kitchen and check for accuracy and presentation.

4.3.Use appropriate techniques to carry and place plates containing meals and serve to correct person.

4.4.Advise and reassure customers about delays or problems.

4.5.Check customer satisfaction at the appropriate time.

5. Clear food and drinks.

5.1.Use appropriate techniques to clear and carry multiple used plates and other service-ware.

5.2.Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

5.3.Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

6. Complete end of shift duties.

6.1.Follow end of shift procedures.

6.2.Provide customer feedback to relevant colleagues, supervisors or managers.

6.3.Provide handover to incoming colleagues and share relevant information.

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

provide effective food and beverage service during five different service periods, including at least one peak period

demonstrate effective use of techniques for:

service style appropriate to organisation

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

processing customer accounts as required

demonstrate procedures for:

table and room set-up

end of shift activities

interact with and positively respond to diverse demands and requests by multiple customers during above service periods

perform above service within realistic commercial timeframes.

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

specific organisation food and beverage features:

workflow structure for food and beverage service

ordering systems and procedures

workflow between kitchen and front of house areas

service procedures

set up procedures

end of shift procedures for:

clearing, cleaning and dismantling furniture

cleaning equipment

participating in debriefing sessions and quality service reviews

placing equipment and furniture in allocated storage areas

preparing for next service period

common styles of food and beverage service:

bar

bistro

café

counter

espresso coffee bar

plate service

table

techniques for:

carrying and placing plates containing meals

clearing and carrying multiple used plates and other service-ware

key features of food and beverage items on the menu

common organisational procedures used when processing accounts:

depositing money in cash register, processing and giving change

handing account to another person to process

processing credit cards or electronic funds transfer at point of sale (EFTPOS) using:

electronic point of sale (POS) system with touchscreen or PALM order pad

EFTPOS equipment

correct and environmentally sound disposal methods for food and beverage waste.