Provide a Buffet and Carvery Service

Overview

Framework:
RQF
Level:
Level 2
Unit No:
Y/505/4388
Credits:
4
Guided learning hours:
32 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Be able to prepare and maintain a buffet and carvery display.

Assessment Criteria

  • 1.1
    Check that the carvery & buffet table is ready for use and positioned according to service style.
  • 1.2
    Check that table items are ready for use and arrange correctly for food service.
  • 1.3
    Check that service equipment is ready for use.
  • 1.4
    Display food items ready for service.
  • 1.5
    Display and store food items according to food safety requirements.
  • 1.6
    Replenish food items as necessary and keep carvery or buffet free from food debris during food service.
2

Know how to prepare and maintain a buffet and carvery display.

Assessment Criteria

  • 2.1
    Describe safe and hygienic working practices when preparing and maintaining a buffet or carvery display.
  • 2.2
    Explain why food items should be replenished and displayed correctly throughout service.
  • 2.3
    State why dining service areas must be kept tidy and free from rubbish and food debris.
  • 2.4
    State why heating, air conditioning and ventilation and lighting should be checked before use when preparing areas for service.
  • 2.5
    State why service equipment should be turned on before service.
  • 2.6
    Explain why table items should be checked for damage and cleanliness before service.
  • 2.7
    Describe the types of unexpected situations that might occur when preparing and maintaining a buffet or carvery and how to deal with them.
3

Be able to serve and assist customers at the carvery & buffet.

Assessment Criteria

  • 3.1
    Give information that meets the customers’ needs and promotes the products and service of organisation.
  • 3.2
    Serve food with appropriate service equipment that is clean and undamaged using correct service style.
  • 3.3
    Serve food items that are of the required type and quality.
  • 3.4
    Portion and arrange food in line with organisation style and customer requirements.
  • 3.5
    Keep customer areas tidy and free from used table items, rubbish and food debris with the minimum of disturbance to customers.
4

Know how to serve and assist customers at a buffet and carvery display.

Assessment Criteria

  • 4.1
    Describe safe and hygienic working practices when serving customers at buffet or carvery.
  • 4.2
    State why information to customers should be accurate when serving food items.
  • 4.3
    State why portions should be controlled when serving food to customers.
  • 4.4
    Explain why maintaining food at the correct temperature is important and how you can ensure this.
  • 4.5
    State why and to whom all customer incidents should be reported.
  • 4.6
    State why waste must be handled and disposed of correctly.
  • 4.7
    Describe the types of unexpected situations that might occur when serving customers from a buffet or carvery display and how to deal with them.