Provide basic food service

[Based on NZQA 14436]

People credited with this unit standard are able to: present a menu and take orders from customers; serve customer orders at the table; and clear and maintain tables, dining, and service areas, in a commercial environment.


 * Library of resources
 * Learning activities

This unit is used in the following courses

 * Tour Guiding

Present a menu and take orders from customers in a commercial hospitality environment

 * The menu is presented and explained to the host or customers at the table in accordance with establishment requirements.
 * The menu items are identified to customers and pronounced in accordance with standard industry texts.
 * Menu orders are taken from customers in accordance with establishment requirements.
 * The menu order is confirmed with the customer.
 * The menu order is recorded in a clear and legible manner.
 * The menus are cleared in accordance with establishment requirements.
 * Cutlery is modified to customer order as appropriate.

Serve customer orders at the table in a commercial hospitality environment
Range: food and beverage items – hot plated items, cold plated items, cold nonalcoholic drinks, hot non-alcoholic drinks; equipment – crockery, service equipment, glassware, cutlery, accompaniments. Range: service style – tray service or plate service using two plates on one arm carrying method.
 * Customers are provided with service items for food and beverage to be served in accordance with establishment requirements.
 * Customers are served using appropriate service style in accordance with establishment requirements.
 * Food and beverage items are served to customer with clean, undamaged equipment in accordance with customer order and establishment requirements.
 * Food and beverage items are served in a manner that ensures customer comfort and safety, minimises invasion of customers' personal space, and meets customer needs.

Clear and maintain tables, dining, and service areas in a commercial hospitality environment

 * Customer tables, dining areas, and service areas are kept hygienically clean, tidy, and free from rubbish and food debris.
 * Customer tables and dining areas are cleared of soiled and unrequired service items in a manner and timeframe that minimises disruption to customers, in accordance with establishment requirements.
 * Sufficient stocks of clean service items, condiments, and accompaniments are maintained throughout service.
 * Charges for food and beverage service are presented to customer in accordance with establishment requirements.
 * Rubbish and food waste are deposited in correct location, in a safe and hygienic manner, in accordance with establishment requirements.
 * Tables are reset promptly for next service in accordance with establishment requirements.

Definitions

 * establishment requirements – any policy, procedure, or agreed requirement, either written or oral, that is made known to the candidate prior to assessment against this unit standard; *customers – able, differently abled; adults, children, elderly people, people with differing cultural heritage.