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 SITHFAB206, 'Serve food and beverage'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Serve 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 of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Prepare for food and beverage service.
1.1 Discuss and clarify table and room set-up, menu and style of service.
1.2 Check furniture and fittings for cleanliness, stability and condition prior to the service period.
1.3 Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.
1.4 Prepare and adjust the environment to ensure comfort and ambience for customers.
1.5 Check and prepare equipment for service and clean or replace items to meet service standards.
1.6 Prepare and display food and beverage items according to organisational standards.
2. Welcome and advise customers.
2.1 Greet customers on arrival, according to organisational customer service standards.
2.2 Provide information to customers, giving clear explanations and descriptions.
2.3 Answer customer questions on menu items correctly and courteously.
3. Take and process orders.
3.1 Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.
3.2 Operate the ordering system according to organisational procedures.
3.3 Communicate special requests or dietary requirements to kitchen.
3.4 Provide glassware, serviceware and cutlery suitable for menu choice.
3.5 Process accounts and receive payment at appropriate time.
4. Serve food and drinks.
4.1 Collect food and beverage selections from kitchen and check for accuracy and presentation.
4.2 Use appropriate techniques to carry and place plates containing meals and serve to correct person.
4.3 Promptly recognise and follow up any delays or deficiencies in service.
4.4 Advise and reassure customers about any delays or problems.
4.5 Check customer satisfaction at the appropriate time.
5. Clear food and drinks.
5.1 Use appropriate techniques to clear and carry multiple used plates and other serviceware.
5.2 Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.
5.3 Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.
6. Complete end of shift duties.
6.1 Follow end of shift procedures.
6.2 Provide customer feedback to relevant supervisors or managers.
6.3 Provide handover to incoming colleagues and share relevant information.