View Unit : Monitor effectiveness of food service operations

Unit

Unit Reference Number

J/602/4586

Qualification Framework

QCF

Title

Monitor effectiveness of food service operations

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Monitor food service operations	1.1	Monitor food service operations against targets
		1.2	Check that the quality of the products and customer service are maintained
		1.3	Adapt allocation of work activities to meet changing priorities and targets
		1.4	Report to the relevant people factors influencing effectiveness which are outside own area of responsibility
		1.5	Make recommendations to the relevant people to improve food service operations.
2	Control risk in the workplace	2.1	Monitor safe use of all tools and equipment to minimise risk
		2.2	Identify potential and actual hazards and take corrective action to deal with them
		2.3	Ensure food safety operations comply with organisational and legal requirements.

Equivalent Units

There are no equivalences to display.