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 SITHFAB021A, 'Provide and coordinate food and beverage service'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Provide and coordinate food and beverage 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
Coordinate, organise and prepare for food and beverage service.
Plan and follow a jobs checklist and work schedule, according to floor and bar staff roster and roles and responsibilities of team members.
Plan room layout to accommodate reservations and effective work flow.
Liaise with other team members on the table and room set-up, type of menu and style of service, and wine and drink list.
Liaise with chef about menu, available portions and specials.
Carry out mise en place according to enterprise procedures and requirements.
Check bar and wine list stock levels, equipment cleanliness and quantity required for food and beverage service according to established systems and procedures.
Serve menu, bar and wine list items to customers.
Greet customers courteously and appropriately according to allocated table plan and provide relevant information.
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.
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.
Work cooperatively as part of the floor or bar team according to the work plan and delegate tasks appropriately.
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
Provide quality customer service and deal appropriately with complaints according to enterprise procedures.
Identify problems, determine possible solutions and take appropriate action to resolve the situation according to job role and enterprise procedures.
Process accounts and payment according to enterprise procedures and farewell customers appropriately.
Coordinate and complete end of service procedures.
Coordinate end of service procedures according to enterprise procedures, OHS requirements and environmental considerations.
Store food and beverage service items, equipment and commodities appropriately to minimise waste.
Check bar closing stock, prepare a requisition for replacement stock and complete timesheets.
Participate in debriefing sessions with colleagues where appropriate, identifying possible improvements.