Food And Beverage Module Pdf

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food and beverage module pdf

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Published: 05.05.2021

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Diploma in Hospitality Management. Program in Professional Hospitality Development Course. Certificate in Hospitality and Tourism Management. Foundation Program in Hospitality Operations Course. Please complete the form and one of our associates will call you with more information about this course.

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The version details of this endorsed unit of competency set are in the table below. The latest information is at the top. Title simplified. This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a casual dining setting. It covers fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage and to complete end of service tasks.

Higher order service techniques, required by senior food and beverage attendants, are covered by the unit SITHFAB Provide table service of food and beverage. This unit applies to hospitality organisations which operate food and beverage outlets including hotels, clubs, cafes, and coffee shops. Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol.

The unit applies to operational food and beverage attendants who work with very little independence and under close supervision. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. This unit must be assessed after the following prerequisite unit:.

Elements describe the essential outcomes of a unit of competency. Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement.

Assessment of performance is to be consistent with the evidence guide. This section describes the skills and knowledge required for this unit. Required skills. Required knowledge. The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. Overview of assessment.

Critical aspects for assessment and evidence required to demonstrate competency in this unit. Context of and specific resources for assessment. Method of assessment. A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:. Guidance information for assessment. The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts may also be included.

Use hygienic practices for food safety. Prepare for food and beverage service. Welcome and advise customers. Take and process orders. Serve food and drinks. Clear food and drinks. Complete end of shift duties. Evidence of the ability to: prepare for and provide effective food and beverage service for multiple service periods interact with and positively respond to the diverse demands and requests of multiple customers work with speed and efficiency to deal with numerous service and operational tasks simultaneously integrate knowledge of: set up, service and end of shift procedures ordering systems and procedures key features of food and beverage items on menus.

Assessment must ensure use of: an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a: real industry workplace simulated industry environment such as a training food and beverage outlet servicing customers industry-realistic ratios of service staff to customers kitchen staff with whom the individual can interact commercial food and beverage menus currently used by the hospitality industry freshly prepared meals to be served.

The following examples are appropriate for this unit: direct observation of the individual preparing for service, providing service to customers and closing down after service direct observation of the individual undertaking specific tasks, such as taking and processing orders, serving food and drink items or clearing tables written or oral questioning to assess knowledge of: set up, service and end of shift procedures ordering systems and procedures key features of food and beverage items on the menus review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.

Food and Beverage Services

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Smart factories are an industrial trend that use networking and intelligent technologies to integrate all the process, from sourcing and manufacturing to There are many links or interfaces of systems, many receipts and paperwork involved. A loophole or break could happen in any stage and affect data authenticity, making real time monitoring and preventive actions difficult. Shipping lot number Purchase orders from he ERP To fulfill complete and correct track and trace food records, smart technologies and new management tools are available. Operators usually use intelligent tools such as barcode readers or industrial tablets to enter data, and all devices in the factory are connected in a network.

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Food and Beverage Services

Swiss Diploma in Hotel Management. Program in Professional Hospitality Development Course. Executive Certificate in Events Management. Foundation Program in Hospitality Operations Course. Diploma in Tourism Management.

In this module, you are required to go to a series of learning activities in order to complete each learning outcome of the module. Follow and perform these activities on your own. If you have questions, do not hesitate to ask for assistance from your trainer. Remember to: Read information sheets and complete the self- checks. Suggested reference are included to supplement the materials provided in this module.

The version details of this endorsed unit of competency set are in the table below. The latest information is at the top. Title simplified.

Food and Beverage Service- Module Author : Esterlita A. Llanes

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Food and Beverage Services

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Professional Food and Beverage Service (7103)

Diploma in Hospitality Management. Swiss Diploma in Hotel Management. Diploma in Tourism Management.

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  1. Sarah U. 09.05.2021 at 09:10

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