UV21131 Principles of providing a buffet and carvery service

Transcription

1 UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and hygienic manner, and how to deal with any unexpected situations that may arise. You will learn how to deal with customers at the buffet or carvery ensuring that they are served appropriately sized portions and that the food looks well presented throughout the service. UV21131_v6

2 Level 2 Credit value 1 GLH 6 Observation(s) 0 External paper(s) 0

3 Principles of providing a buffet and carvery service Learning outcomes On completion of this unit you will: 1. Know how to prepare and maintain a buffet and carvery display 2. Know how to serve and assist customers at a buffet and carvery display Evidence requirements 1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV

4 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 4 UV21131

5 Knowledge Learning outcome 1 Know how to prepare and maintain a buffet and carvery display You can: Portfolio reference a. Describe safe and hygienic working practices when preparing and maintaining a buffet or carvery display b. Describe procedures for maintaining dining service areas and service equipment c. State the importance of checking table items for damage and cleanliness before service d. Describe the types of unexpected situations that may occur when preparing and maintaining a buffet or carvery UV

6 Learning outcome 2 Know how to serve and assist customers at a buffet and carvery display You can: Portfolio reference a. Describe safe and hygienic working practices when maintaining a dining area and serving customers at a buffet or carvery display b. State the importance of giving accurate information to customers when serving food items c. State the importance of controlling portions when serving customers d. Describe the types of unexpected situations that may occur when serving customers from a buffet or carvery display 6 UV21131

7 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Know how to prepare and maintain a buffet and carvery display Safe and hygienic working practices: Regularly wash hands, use equipment safely, identify hazards, appropriate clothing and appearance (clean uniform, hair short or tied back, minimal or no make-up or jewellery), use chemicals correctly, avoid cross-contamination, turn on and check electrical equipment, ensure that service equipment/glassware/crockery are clean and free from damage. Service equipment: Service equipment (service cutlery, silverware, glassware, service dishes, flats, hot plates, plate warmers, refrigerated units, ice machines, hot and cold beverage containers, trays, trolleys, sideboards, side tables, service tables, kettles, urn, specialist coffee equipment, espresso machine, cafetières), table items (cutlery, crockery, glassware, linen, table decorations, crockery, menus, condiments, accompaniments). Procedures for maintaining dining service areas and equipment: Correct manual handling, comply with food hygiene and health and safety legislation, avoid cross-contamination, keep area clean and tidy, follow manufacturers instructions, check crockery and glassware for cleanliness and chips, comply with organisation s specification and guidelines. Importance of checking table items before service: Customer satisfaction, maintain standards, professionalism, avoid complaints, hygiene and safety, improve work efficiency, repeat custom, improved business reputation. Unexpected situations: Shortage of food items, shortage of equipment, equipment breakdown, breakages, spillages, customer requests, accidents, increase in customer numbers. UV

8 Outcome 2: Know how to serve and assist customers at a buffet and carvery display Safe and hygienic working practices: Regularly wash hands, use equipment safely, identify hazards, appropriate clothing and appearance (clean uniform, hair short or tied back, no make-up or jewellery), use chemicals correctly, avoid cross-contamination, keep area clean and tidy, informing customers if plates are hot, stacking items correctly, correct use of entrances and exits to kitchen. Importance of accurate information: Customer satisfaction, health and safety considerations, avoid customer complaints, increase sales, professionalism. Importance of controlling portions: Maintain profitability, customer satisfaction, professional standards, consistency, repeat custom. Unexpected situations: Shortage of food items, shortage of equipment, breakages, spillages, customer requests, accidents, increase in customer numbers. 8 UV21131