Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service

This Unit is about greeting and seating customers, answering any questions they may have, and taking their orders. It also covers serving customers and maintaining the area, for example: by clearing away crockery and cutlery and maintaining the levels of condiments.

When you have completed this Unit, you will have proved you can:

 1FS2/10.1 Greet customers and take orders  1FS2/10.2 Serve customer orders

Assessor feedback on completion of Unit

Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service 1 © SQA 2010 Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

What you have to do What you must cover

The assessor must assess statements P1, P2 and P4 by direct Element 1 — C1 to C3 observation. Element 2 — C2, C4 to C6 There must be performance evidence, gathered through observing the Element 1 — Greet customers and take orders candidate’s work for:

P1 Help your customers with dining arrangements as C1 Customers (at least one from) necessary, in line with the service style. (a) customers with routine needs P2 Make sure customers have access to the correct menus. (b) customers with non-routine needs P3 Answer any questions your customers may have and give them information which meets their needs and promotes your C2 Service styles (at least one from) organisation’s products and services. (a) table service P4 Identify your customers’ orders and record and process (b) tray service them. C3 Information (at least one from) The assessor must assess statements P5–P10 by direct observation. (a) items available (b) dish composition Element 2 — Serve customer orders (c) prices, special offers and promotions

P5 Serve your customers in line with the service style. C4 Service items (at least two from) P6 Provide your customers with the service items, (a) crockery condiments and accompaniments appropriate to their (b) cutlery food. (c) glassware P7 Serve food and drink items with clean, hygienic and undamaged equipment of the appropriate type. C5 Condiments and accompaniments (at least two from) P8 Keep customer dining and service areas tidy, hygienic (a) seasonings and free from rubbish and food debris. (b) sugars, sweeteners P9 Clear customer dining areas of soiled and unused service (c) prepared sauces, dressings items at the appropriate times. (d) prepared bread items P10 Maintain sufficient stocks of clean service items, condiments and accompaniments throughout the service. C6 Food and drink items (at least two from) (a) hot plated items (b) cold plated items (c) cold drinks (d) hot drinks Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Evidence Evidence Date What you have to do What you must cover number description At least one At least one At least one At least two At least two At least two observation observation observation observation observation observation from from from from from from 0 2 3 5 8 9 1 4 6 7 1 P P P P P P P P P P c c c c a b a b a b d a b b a d a b

3 4 5 6 1 1 2 2 3 3 4 4 5 5 5 6 6 6 C C C C C C C C C C C C C C C C C C

Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred

For the whole Unit

K1* Your organisation’s standards for customer care and service style and why you should follow these.

For Element 1FS2/10.1

K2* The correct procedures when greeting and seating customers and why these are important.

K3* Why information given to customers should be accurate.

K4* Why it is important to take customer orders accurately and how to make sure that you do so.

K5* Why it is important to promote the organisation to your customers.

K6* The types of unexpected situations that may occur when taking orders and how to deal with these.

For Element 1FS2/10.2

K7* Safe and hygienic working practices when serving customers and why these are important.

K8 Which condiments and accompaniments go with each dish?

K9* Why it is important to use the appropriate equipment when serving food and drink items to customers.

K10* Why it is important to check that food service equipment is clean and hygienic.

Completed What you have to know (cont) date or appendix Knowledge Statements marked by  cannot be inferred

K11* The types of unexpected situations that may occur when serving food and how to deal with these.

K12* Safe and hygienic working practices for maintaining dining and service areas and why these are important.

K13* Why dining and service areas must be kept tidy and free from rubbish and food debris.

K14* Why waste must be handled and disposed of correctly.

K15* Why a constant stock of table and service items should be maintained.

Supplementary evidence

Evidence/Question Answer Date 1

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.