Service of Food and Drinks at Table

Overview

Framework:
RQF
Level:
Level 2
Unit No:
R/505/4387
Credits:
3
Guided learning hours:
24 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Be able to greet customers and take orders for food and drinks at table.

Assessment Criteria

  • 1.1
    Greet customers and identify requirements and check booking records if relevant.
  • 1.2
    Provide customers with assistance on arrival.
  • 1.3
    Provide customers with accurate information about food and drinks and identify requirements.
  • 1.4
    Assist customers in making choices where appropriate.
  • 1.5
    Promote additional items where appropriate.
  • 1.6
    Identify record and pass on customer orders.
2

Understand how to greet customers and take orders for food and drink.

Assessment Criteria

  • 2.1
    Describe organisational standards for customer service.
  • 2.2
    Describe assistance customers may require on arrival and how to provide this.
  • 2.3
    Explain why menus should be checked before use.
  • 2.4
    Explain why it is important to give accurate information about menu items.
  • 2.5
    Outline the basic legal requirements for the sale of alcoholic drinks on licensed premises.
3

Be able to serve customers' orders and maintain the dining area.

Assessment Criteria

  • 3.1
    Provide customers with correct table items for food and drinks being served.
  • 3.2
    Serve drinks in correct style and measures and at recommended temperatures.
  • 3.3
    Serve food using appropriate utensils and service method.
  • 3.4
    Meet any additional customer requests during meal as appropriate.
  • 3.5
    Keep customer area tidy and clean.
  • 3.6
    Remove leftover food, drinks and accompaniments at appropriate times and deal with them correctly.
4

Understand how to serve customers' orders and maintain the dining area.

Assessment Criteria

  • 4.1
    Describe safe and hygienic working practices when serving customers’ orders.
  • 4.2
    Identify correct condiments, accompaniments and service equipment for different menu items.
  • 4.3
    Explain why it is important to arrange and present food in line with menu specifications.
  • 4.4
    Explain why it is important to maintain the dining and service area.
  • 4.5
    Describe how to respond to types of unexpected situations that may occur when serving food at table.