Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB008A, 'Provide room service'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Provide room service' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Take and process room service orders. | 1.1 | Answer telephone promptly and courteously according to enterprise procedures and customer service standards. |
1.2 | Check guests' names and use them throughout the interaction. | ||
1.3 | Clarify details of orders, repeat them and check with guests for accuracy. | ||
1.4 | Use suggestive selling techniques where appropriate. | ||
1.5 | Advise guests of approximate time for delivery. | ||
1.6 | Record room service orders and check the information. | ||
1.7 | Interpret room service orders received from doorknob dockets. | ||
1.8 | Transfer orders promptly to the appropriate location for preparation, where required. | ||
2 | Set up trays and trolleys. | 2.1 | Prepare food and beverage items for service periods. |
2.2 | Prepare general room service equipment for use. | ||
2.3 | Set up trays and trolleys appropriately according to enterprise standards for a range of meals. | ||
2.4 | Select sufficient service equipment and check for cleanliness and damage. | ||
2.5 | Set up trays and trolleys so that they are balanced, safe and attractively presented. | ||
2.6 | Collect all food items and beverages promptly and in the right order. | ||
2.7 | Check trays before leaving the kitchen and prior to entering the room, ensuring orders are complete and all items are served at the correct temperature. | ||
3 | Present room service meals and beverages to guests. | 3.1 | Request entry to guests' rooms by knocking firmly on the door and announcing the department according to enterprise service standards. |
3.2 | Enter guests' rooms upon appropriate response from guests and greet them politely and according to enterprise service standards. | ||
3.3 | Consult guests about their preferences for where trays or trolleys should be placed in the room and advise them of any potential hazards. | ||
3.4 | Place trays or trolleys safely and conveniently. | ||
3.5 | Position furniture where required. | ||
3.6 | Offer an explanation of the meal to guests where appropriate. | ||
3.7 | Serve and place meals and beverages according to enterprise procedures. | ||
4 | Present room service accounts. | 4.1 | Check guests' accounts for accuracy and present them according to enterprise procedures. |
4.2 | Present charge accounts to guests for signing and charge to their room account or accept cash payment where tendered. | ||
4.3 | Provide correct change to guests where appropriate. | ||
4.4 | Promptly present cash payments to the cashier for processing and payment. | ||
5 | Clear room service area. | 5.1 | Check and clear floors promptly for used room service trolleys and trays. |
5.2 | Return trays and trolleys to the room service area and dismantle and clean according to enterprise procedures. | ||
5.3 | Restock station with equipment, food and beverage according to enterprise procedures. | ||