Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Serve food and beverage

KHU-TOU-0074

Australian Equivalent

SITHFAB027

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks. Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB034 Provide table service of food and beverage. This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes and coffee shops. Beverages may include alcohol but as many casual dining settings do not serve alcohol it is not a requirement of this unit. The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.

Elements & Learning Outcomes

E1Prepare for food and beverage service.

0074.E1.O1Discuss and clarify table and venue set-up, menu and style of service where required.

0074.E1.O2Check furniture and fittings for cleanliness, stability and condition prior to the service period.

0074.E1.O3Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

0074.E1.O4Prepare and adjust environment to ensure comfort and ambience for customers.

0074.E1.O5Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

0074.E1.O6Prepare and display food and beverage items according to organisational standards.

E2Welcome and advise customers.

0074.E2.O1Greet customers on arrival according to organisational customer service standards.

0074.E2.O2Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

0074.E2.O3Answer customer questions on menu items correctly and courteously.

E3Take and process orders.

0074.E3.O1Take and record orders accurately and legibly using the format required by the organisation, and convey orders promptly to the kitchen.

0074.E3.O2Operate ordering system according to organisational procedures.

0074.E3.O3Communicate special requests or dietary requirements to kitchen.

0074.E3.O4Provide glassware, service-ware and cutlery suitable for menu choice.

0074.E3.O5Process accounts and receive payment according to organisational policies and procedures.

E4Serve food and beverages.

0074.E4.O1Promptly recognise and follow-up delays or deficiencies in service.

0074.E4.O2Collect food and beverage selections from kitchen and check for accuracy and presentation.

0074.E4.O3Use appropriate techniques to carry and place plates containing meals and serve to correct person.

0074.E4.O4Advise and reassure customers about delays or problems.

0074.E4.O5Check customer satisfaction at the appropriate time.

E5Clear food and beverages.

0074.E5.O1Use appropriate techniques to clear and carry multiple used plates and other service-ware.

0074.E5.O2Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

0074.E5.O3Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

E6Complete end of shift duties.

0074.E6.O1Follow end of shift procedures.

0074.E6.O2Report customer feedback to relevant colleagues, supervisors or managers.

0074.E6.O3Provide handover to incoming colleagues and share relevant information.