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Evidence Guide: SITHKOP404 - Plan catering for events or functions

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

 

SITHKOP404 - Plan catering for events or functions

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

Identify purpose and scope of the event.

  1. Discuss and clarify purpose of the event or function with stakeholders.
  2. Accurately identify specific customer needs and preferences, and determine catering requirements.
Discuss and clarify purpose of the event or function with stakeholders.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Accurately identify specific customer needs and preferences, and determine catering requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare catering proposal for event or function.

  1. Collect and collate operational information for the event and venue.
  2. Analyse operational factors influencing catering and consult with stakeholders to determine overall approach.
  3. Contribute ideas to the event concept, theme and format and incorporate creative elements into the catering proposal.
  4. Verify the operational and service practicality of the catering proposal through consultation and analysis.
  5. Present the proposal including accurate information on the range and style of catering products and services.
  6. Obtain approval to proceed with catering.
Collect and collate operational information for the event and venue.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse operational factors influencing catering and consult with stakeholders to determine overall approach.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Contribute ideas to the event concept, theme and format and incorporate creative elements into the catering proposal.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Verify the operational and service practicality of the catering proposal through consultation and analysis.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Present the proposal including accurate information on the range and style of catering products and services.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Obtain approval to proceed with catering.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare and implement operational plan for the catering of an event or function.

  1. Prepare an operational plan for the provision of catering and ancillary products and services, identifying steps, activities and sequence.
  2. Incorporate risk management issues into the plan.
  3. Review, verify and finalise details with the client.
  4. Provide accurate information on operational plans to relevant personnel to ensure effective implementation.
  5. Implement and monitor the catering plan for the event, making adjustments as required.
  6. Obtain feedback from customer and operational staff after the event to inform future catering activities.
Prepare an operational plan for the provision of catering and ancillary products and services, identifying steps, activities and sequence.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Incorporate risk management issues into the plan.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Review, verify and finalise details with the client.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide accurate information on operational plans to relevant personnel to ensure effective implementation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement and monitor the catering plan for the event, making adjustments as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Obtain feedback from customer and operational staff after the event to inform future catering activities.

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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare multiple catering proposals in response to diverse customer requirements for different event or function types

prepare multiple practical operational plans for different event and function venues

implement multiple plans through the delivery of catering for different events and functions

demonstrate knowledge of:

major characteristics of different types of events and functions

catering and service styles for different types of events

roles and responsibilities of kitchen and service staff

complete proposals and plans and coordinate the delivery of catering for events and functions within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality or catering business operation or activity for which catering proposals and plans are prepared and implemented

event and function venues where catering is provided and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

computers, printers and software programs currently used by the hospitality and catering industry to prepare proposals and plans

customers with whom the individual can interact.

Method 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 documents prepared by the individual:

catering proposals for different types of events

operational plans for delivery of catering at different venues

evaluation of reports prepared by the individual detailing the planning processes undertaken for an event and highlighting particular challenges and issues

projects that allow assessment of the individual’s ability to plan and deliver catering for events, functions or meetings within designated deadlines

written or oral questioning to assess knowledge of:

different types of event, function and catering service styles

role and responsibilities of kitchen and service staff

a range of formats for and inclusions of catering proposals and plans

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBWRT401A Write complex documents

SITTTSL304 Prepare quotations

SITXCCS303 Provide service to customers

SITXFSA202 Transport and store food.

Required Skills and Knowledge

Required skills

communication skills including active listening and open and closed questioning to consult and liaise on catering requirements with customers and other stakeholders

critical thinking skills to analyse operational factors influencing catering

initiative and enterprise skills to:

develop creative ideas and explore a range of proposed product concepts

contribute creative ideas to improve the event theme and format

literacy skills to:

read and interpret written feedback and unfamiliar and detailed venue information

write comprehensive catering proposals and complex operational plans

numeracy skills to:

calculate the number of catering products and services required for the event or function

calculate timings for the preparations and service of food

planning and organising skills to access and sort all information required for catering proposals and plans and to write and submit them within designated deadlines

problem-solving skills to:

identify times when assistance is required from colleagues and external specialists

identify deficiencies in proposals and plans and make adjustments

respond to operational difficulties when implementing the plan and make necessary adjustments

self-management skills to take responsibility for development of catering proposals and plans

teamwork skills to invite and coordinate the input of others in the organisation

technology skills to use computers, word processing, presentation and spread sheet software packages.

Required knowledge

major characteristics of different types of events and functions:

purpose and format

roles and responsibilities of different family members, officials and venue personnel

event running order

entertainment and speeches

service order and timing for food and beverage items to complement event or function activities

service expectations

catering and service styles for different types of events and varying numbers

operational factors influencing catering for different venues and climatic conditions

space and equipment requirements for different styles of catering and varying numbers

roles and responsibilities for different types of catering:

food production staff

service staff

a range of formats for and inclusions of:

catering proposals

operational plans used to manage the delivery of catering for an event or function

risk management issues for the delivery of catering products and services at an event or function.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Event or function may include:

balls

banquets

conferences

corporate events

defence operations

exhibitions

industry and other awards presentations

meetings or seminars

parties:

birthdays

engagements

product launches

religious celebrations:

communions

barmitzvahs

social celebrations

sporting events

themed events

trade shows

training events

wakes

weddings.

Stakeholders may include:

customers

colleagues

event organising committees

facilitators

local authorities

local community

suppliers and contractors.

Catering requirements may include:

ancillary products and services

beverage

food:

classic

cultural food requirements

modern

special dietary needs

menu type:

à la carte

buffet

set menu

table d’hôte

link between food service and other aspects of the event, such as speeches

style of service

timing of service.

Operational information may include:

budget

capacity of facilities to produce catering

concept, style and theme

consideration of negative environmental impacts and minimal impact practices for the venue

date and time

duration

guest numbers

guest profile

location of:

food production kitchen

service venue

nature and parameters of the venue:

type (internal or external)

dimensions of delivery access and storage areas

access to cooking facilities

off and on-site staff requirements

resources that will be utilised:

physical

human

food and beverage supplies

suppliers, supply and cost specifications

special, new or hired equipment required to provide catering

transportation requirements.

Creative elements may include:

decorations that complement themed events and functions

food with interesting links to other event aspects

innovative options to address particular operational limitations

innovative presentation of food and beverage

unusual combinations of food items or service ideas.

Operational plan may include:

onflicting activities in venue food preparation and storage areas

costing of components and total catering

food production timelines and staffing responsibilities:

production kitchen

venue or service kitchen

purchasing of food, beverage, materials and equipment

recycling and correct and environmentally sound disposal practices for kitchen waste and hazardous substances

risk management issues

security arrangements

service staff roles and responsibilities

service timelines for food and beverage

of on-site resources, e.g. venue, commodities, equipment, machinery

staffing and contracting

storage of food and beverage

transport requirements and timelines

venue event management

venue or service area resources:

cooking and rethermalisation equipment

size and availability

storage facilities.

Ancillary product and services may include:

buffet showpieces

floral displays and decorations

items and merchandise including:

chocolates, fruit, nuts, alcohol

hampers

gift items of any type

novelties such as balloons and toys

on-site management of event

room decorations

staffing

table decorations

theme and décor.

Risk management issues may relate to:

availability and reliability of equipment

beverage dispensing system safety

cooking and service times

customer preferences and inherent risks

food safety issues

impacts of bad weather conditions on catering delivery

potential nondelivery of supplies from unknown supplier

power sources and back-up options

problems with maintaining food quality and safety during storage, preparation and display at the event

product price fluctuations

requirement for public liability and other insurances

seasonal fluctuations in food prices

seasonal nonavailability of food and beverage ingredients

size and availability of on-site food preparation and storage areas

venue access and impacts on food preparation to meet deadlines.