View Unit : Service of Food at Table

Unit

Unit Reference Number

T/600/0624

Qualification Framework

QCF

Title

Service of Food at Table

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 greet customers and take orders	1.1	State the importance of greeting customers appropriately
		1.2	State the importance of giving accurate menu information
		1.3	Describe how to provide appropriate assistance to customers with different needs
		1.4	Describe how to respond to types of unexpected situations that may occur when greeting customers and dealing with their orders
2	Know how to serve customers in a dining area	2.1	Describe safe and hygienic working practices when serving customers’ orders
		2.2	List correct condiments, accompaniments and service equipment for different menu items
		2.3	State the importance of arranging and presenting food in line with menu specifications
		2.4	State the importance of maintaining the dining and service area
		2.5	Describe how to respond to types of unexpected situations that may occur when serving food at table

Equivalent Units

There are no equivalences to display.