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 SITHFAB014, 'Provide table service of food and beverage'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Provide table service of food and beverage' 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
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare restaurant for service.
1.1.Access organisational information and prioritise and sequence tasks for the service period.
1.2.Complete set up of dining area and mise en place requirements according to style of service and menu options.
1.3.Check and adjust dining environment to ensure comfort and ambience for customers.
2. Provide food and beverage advice to customers.
2.1.Welcome customers on arrival and offer available pre-meal services.
2.2.Allocate tables, seat customers, and provide napkin service.
2.3.Present food and beverage menus and provide product information.
2.4.Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options.
2.5.Answer questions and make recommendations to assist with food and beverage selection.
2.6.Assist customers with selection of food and beverage matching and promote or upsell products.
2.7.Take customer orders, verify selection, and operate ordering system according to organisational procedures.
2.8.Provide and adjust glassware, service-ware and cutlery suitable for food and beverage choices.
3. Serve and clear meals.
3.1.Monitor flow of service and meal delivery, promptly resolve delays or deficiencies in service, and advise or reassure customers.
3.2.Collect meals from kitchen and check for accuracy and presentation.
3.3.Use appropriate techniques to carry and place plates containing meals and serve to the correct person.
3.4.Check customer satisfaction at the appropriate time.
3.5.Use appropriate techniques to clear and carry multiple used plates and other service-ware.
3.6.Clear used items at the appropriate time during service with minimal disruption to customers.
4. Serve and clear alcoholic beverages.
4.1.Select beverages and check both temperature and presentation prior to serving.
4.2.Load, carry and unload trays where required, safely and avoiding spillage.
4.3.Present beverages selected by customers and verify choice.
4.4.Open and serve beverages correctly, safely and without spillage.
4.5.Pour beverages as required according to organisational and industry standards.
4.6.Refill glasses during service, with minimal disruption to customers.
4.7.Remove used and unused glassware from tables at the appropriate time.
5. Work cooperatively as part of the service team.
5.1.Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service.
5.2.Complete end of shift duties.
5.3.Provide handover to incoming restaurant colleagues and share relevant information.
5.4.Review and evaluate services with colleagues and suggest service improvements.
5.5.Undertake tasks according to environmental considerations.