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Evidence Guide: TLII2015 - Operate the on-train buffet car

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

 

TLII2015 - Operate the on-train buffet car

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

Prepare and provide takeaway food and beverages

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Food and beverage items are prepared and presented to passengers in a form consistent with workplace procedures and manufacturer instructions

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Hazards are identified, risks are assessed and control measures are implemented

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Stock is checked for spoilage and expiry dates on a regular basis in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Out-of-date stock is disposed of in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain and control stock

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

All stock is stored in accordance with workplace procedures and relevant health regulations

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Stock is rotated on a regular basis in accordance with workplace procedures, and food regulations and guidelines

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Food that does not meet health requirements is disposed of in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Serve customers

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Customer requirements are ascertained using appropriate inquiries in a courteous manner

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Correct product and pricing information is clearly displayed

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Specials are promoted and sales opportunities are identified and optimised

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Complete financial control procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Financial transactions are accurately carried out in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Financial reconciliation is carried out as required

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cash is securely handled and stored in accordance with workplace procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Prepare and provide takeaway food and beverages

1.1

Food and beverage items are prepared and presented to passengers in a form consistent with workplace procedures and manufacturer instructions

1.2

Hazards are identified, risks are assessed and control measures are implemented

1.3

Stock is checked for spoilage and expiry dates on a regular basis in accordance with workplace procedures

1.4

Out-of-date stock is disposed of in accordance with workplace procedures

2

Maintain and control stock

2.1

All stock is stored in accordance with workplace procedures and relevant health regulations

2.2

Stock is rotated on a regular basis in accordance with workplace procedures, and food regulations and guidelines

2.3

Food that does not meet health requirements is disposed of in accordance with workplace procedures and regulatory requirements

3

Serve customers

3.1

Customer requirements are ascertained using appropriate inquiries in a courteous manner

3.2

Correct product and pricing information is clearly displayed

3.3

Specials are promoted and sales opportunities are identified and optimised

4

Complete financial control procedures

4.1

Financial transactions are accurately carried out in accordance with regulatory requirements and workplace procedures

4.2

Financial reconciliation is carried out as required

4.3

Cash is securely handled and stored in accordance with workplace procedures

Required Skills and Knowledge

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Prepare and provide takeaway food and beverages

1.1

Food and beverage items are prepared and presented to passengers in a form consistent with workplace procedures and manufacturer instructions

1.2

Hazards are identified, risks are assessed and control measures are implemented

1.3

Stock is checked for spoilage and expiry dates on a regular basis in accordance with workplace procedures

1.4

Out-of-date stock is disposed of in accordance with workplace procedures

2

Maintain and control stock

2.1

All stock is stored in accordance with workplace procedures and relevant health regulations

2.2

Stock is rotated on a regular basis in accordance with workplace procedures, and food regulations and guidelines

2.3

Food that does not meet health requirements is disposed of in accordance with workplace procedures and regulatory requirements

3

Serve customers

3.1

Customer requirements are ascertained using appropriate inquiries in a courteous manner

3.2

Correct product and pricing information is clearly displayed

3.3

Specials are promoted and sales opportunities are identified and optimised

4

Complete financial control procedures

4.1

Financial transactions are accurately carried out in accordance with regulatory requirements and workplace procedures

4.2

Financial reconciliation is carried out as required

4.3

Cash is securely handled and stored in accordance with workplace procedures

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

applying relevant health and hygiene workplace procedures

applying relevant workplace procedures when operating the on-train buffet car

communicating and negotiating effectively with others when operating an on-train buffet car

completing documentation related to operating an on-train buffet car

identifying job hazards and taking required action to minimise, control or eliminate identified hazards

implementing contingency plans

interpreting and following operational instructions and prioritising work

maintaining and controlling stock

modifying activities depending on operational contingencies, risk situations and environments

monitoring buffet equipment performance and taking appropriate action as required

monitoring work activities in terms of planned schedule

operating and adapting to differences in equipment in accordance with operating procedures

reading and interpreting relevant instructions, procedures, information and labels

reporting and/or rectifying identified problems, faults or malfunctions, in accordance with workplace procedures

selecting and using relevant equipment and food stock when operating an on-train buffet car

serving customers in accordance with health, hygiene and workplace procedures

working collaboratively with others when operating an on-train buffet car

working systematically with required attention to detail without injury to self or others, or damage to goods or equipment.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of:

applicable state/territory legislated rail safety requirements, codes of practice and/or health and hygiene guidelines

communication and negotiation requirements when operating an on-train buffet car

documentation and record requirements

equipment, and materials used when operating an on-train buffet car, and health/hygiene precautions and procedures that should be followed in their use

problems that may occur when operating an on-train buffet car and appropriate action that can be taken to resolve these problems

relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental protection procedures and guidelines

relevant products, pricing structures, consumer laws and trade practice requirements

workplace health and hygiene procedures and standards for operating an on-train buffet car.

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Non-essential conditions can be found in the Companion Volume Implementation Guide.