SKILLS PORTAL

ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA

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

Provide table service of food and beverage

KHU-TOU-0081

Australian Equivalent

SITHFAB034

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB027 Serve food and beverage. This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues. It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members. The sale and service of alcohol is subject to the provisions of Responsible S

Elements & Learning Outcomes

E1Prepare restaurant for service.

0081.E1.O1Access organisational information and prioritise and sequence tasks for the service period.

0081.E1.O2Complete set up of dining area and mise en place requirements according to style of service and menu options.

0081.E1.O3Check and adjust dining environment to ensure comfort and ambience for customers.

E2Provide food and beverage advice to customers.

0081.E2.O1Welcome customers on arrival and offer available pre-meal services.

0081.E2.O2Allocate tables, seat customers, and provide napkin service.

0081.E2.O3Present food and beverage menus and provide product information.

0081.E2.O4Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options.

0081.E2.O5Answer questions and make recommendations to assist with food and beverage selection.

0081.E2.O6Assist customers with selection of food and beverage matching and promote or upsell products.

0081.E2.O7Take customer orders, verify selection, and operate ordering system according to organisational procedures.

0081.E2.O8Provide and adjust glassware, service-ware and cutlery suitable for food and beverage choices.

E3Serve and clear meals.

0081.E3.O1Monitor flow of service and meal delivery, promptly resolve delays or deficiencies in service, and advise or reassure customers.

0081.E3.O2Collect meals from kitchen and check for accuracy and presentation.

0081.E3.O3Use appropriate techniques to carry and place plates containing meals and serve to the correct person.

0081.E3.O4Check customer satisfaction at the appropriate time.

0081.E3.O5Use appropriate techniques to clear and carry multiple used plates and other service-ware.

0081.E3.O6Clear used items at the appropriate time during service with minimal disruption to customers.

E4Serve and clear alcoholic beverages.

0081.E4.O1Select beverages and check both temperature and presentation prior to serving.

0081.E4.O2Load, carry and unload trays where required, safely and avoiding spillage.

0081.E4.O3Present beverages selected by customers and verify choice.

0081.E4.O4Open and serve beverages correctly, safely and without spillage.

0081.E4.O5Pour beverages as required according to organisational and industry standards.

0081.E4.O6Refill glasses during service, with minimal disruption to customers.

0081.E4.O7Remove used and unused glassware from tables at the appropriate time.

E5Work cooperatively as part of the service team.

0081.E5.O1Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service.

0081.E5.O2Complete end of shift duties.

0081.E5.O3Provide handover to incoming restaurant colleagues and share relevant information.

0081.E5.O4Review and evaluate services with colleagues and suggest service improvements.

0081.E5.O5Undertake tasks according to environmental considerations.