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
What evidence can you provide to prove your understanding of each of the following citeria?
Coordinate, organise and prepare for food and beverage service.
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Plan and follow a jobs checklist and work schedule, according to floor and bar staff roster and roles and responsibilities of team members. Completed |
Evidence:
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Plan room layout to accommodate reservations and effective work flow. Completed |
Evidence:
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Liaise with other team members on the table and room set-up, type of menu and style of service, and wine and drink list. Completed |
Evidence:
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Liaise with chef about menu, available portions and specials. Completed |
Evidence:
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Carry out mise en place according to enterprise procedures and requirements. Completed |
Evidence:
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Check bar and wine list stock levels, equipment cleanliness and quantity required for food and beverage service according to established systems and procedures. Completed |
Evidence:
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Serve menu, bar and wine list items to customers.
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Greet customers courteously and appropriately according to allocated table plan and provide relevant information. Completed |
Evidence:
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Recommend menu items, and alcoholic and non-alcoholic beverages to meet individual needs, special requests or dietary requirements of customers and up-sell as appropriate. Completed |
Evidence:
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Prepare alcoholic and non-alcoholic beverages and serve menu items and wines using appropriate service methods to meet customer expectations of quality, presentation and timeliness of delivery. Completed |
Evidence:
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Work cooperatively as part of the floor or bar team according to the work plan and delegate tasks appropriately. Completed |
Evidence:
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Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. Completed |
Evidence:
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Provide quality customer service and deal appropriately with complaints according to enterprise procedures. Completed |
Evidence:
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Identify problems, determine possible solutions and take appropriate action to resolve the situation according to job role and enterprise procedures. Completed |
Evidence:
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Process accounts and payment according to enterprise procedures and farewell customers appropriately. Completed |
Evidence:
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Coordinate and complete end of service procedures.
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Coordinate end of service procedures according to enterprise procedures, OHS requirements and environmental considerations. Completed |
Evidence:
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Store food and beverage service items, equipment and commodities appropriately to minimise waste. Completed |
Evidence:
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Check bar closing stock, prepare a requisition for replacement stock and complete timesheets. Completed |
Evidence:
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Participate in debriefing sessions with colleagues where appropriate, identifying possible improvements. Completed |
Evidence:
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