0083.E1.O1Identify sources of information on food.
0083.E1.O2Develop current knowledge of food to provide informed customer advice.
0083.E1.O3Evaluate the characteristics of organisational menu items using sensory evaluation techniques.
SKILLS PORTAL
ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA
Cambodian Skills Delivery Model
SEAL National Course Catalogue · MLVT / National Training Board
54
Sector Frameworks
1,164
Qualifications
15,161
Competency Units
10,938
Elements
41,782
Learning Outcomes
2,822
Assessment Packages
Provide advice on food
KHU-TOU-0083
Australian Equivalent
SITHFAB036
Elements
4
Learning Outcomes
17
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines. The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs. It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice. No occupational licensing, certification or specific legislat
Elements & Learning Outcomes
40083.E2.O1Provide accurate information on different menu options.
0083.E2.O2Discuss methods of cooking and different culinary styles with customers in clear and simple language.
0083.E2.O3Respond correctly and in a professional manner to customer questions on menu items.
0083.E2.O4Provide information and advice on menu items in response to special dietary requirements and in line with business considerations.
0083.E2.O5Offer variations to menu items in response to customer preferences and dietary requirements.
0083.E2.O6Assist customers with menu selections according to taste, price preferences and other specific needs.
0083.E3.O1Discuss and contribute to content of menus with appropriate managers.
0083.E3.O2Suggest a variety of menu items at different cost points to reflect the type of food outlet.
0083.E3.O3Provide information on customer feedback and preferences.
0083.E3.O4Nominate preferences of particular target groups.
0083.E3.O5Identify bestselling menu items to contribute to organisational profitability.
0083.E4.O1Identify customer taste trends based on customer contact and workplace experience.
0083.E4.O2Source information on current and emerging food service trends and customer preferences.
0083.E4.O3Provide informed input about food trends and menu items to support organisational activities.