View Unit : Principles of Providing a Buffet and Carvery Service

Unit

Unit Reference Number

M/502/8296

Qualification Framework

QCF

Title

Principles of Providing a Buffet and Carvery Service

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.4 Hospitality and Catering

Unit Grading Structure

Pass

Assessment Guidance

N/A

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know how to prepare and maintain a buffet and carvery display	1.1	Describe safe and hygienic working practices when preparing and maintaining a buffet or carvery display
		1.2	Describe procedures for maintaining dining service areas and service equipment
		1.3	State the importance of checking table items for damage and cleanliness before service
		1.4	Describe the types of unexpected situations that might occur when preparing and maintaining a buffet or carvery
2	Know how to serve and assist customers at a buffet and carvery display	2.1	Describe safe and hygienic working practices when maintaining dining area and serving customers at a buffet or carvery display
		2.2	State the importance of giving accurate information to customers when serving food items
		2.3	State the importance of controlling portions when serving customers
		2.4	Describe the types of unexpected situations that might occur when serving customers from a buffet or carvery display

Equivalent Units

There are no equivalences to display.