Unit 2FS2/10 (F98H 04)Serve Food at the Table

This Unit is about greeting and assisting customers when they arrive, giving them accurate information about dishes and taking their orders. It also covers serving customer orders, providing customers with items such as cutlery and condiments and keeping the dining area clean and tidy during service.
When you have completed this Unit, you will have proved you can:
 2FS2/10.1 Greet customers and take orders
 2FS2/10.2 Serve customer orders and maintain the dining area
Assessor feedback on completion of Unit

Unit 2FS2/10 (F98H 04)Serve Food at the Table

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

Unit 2FS2/10 (F98H 04)Serve Food at the Table

What you have to do
The assessor must assess statements P1–P4, P6 and P7 by direct observation.
Element 1 — Greet customers and take orders
P1 Greet customers and identify their requirements and check any booking records as appropriate to the service operation.
P2 Provide customers with assistance when they arrive.
P3 Make sure customers have access to the correct menu.
P4 Give accurate information on individual dishes according to customers’ requirements.
P5 Take the opportunity to maximise the order using appropriate sales techniques.
P6 Assist customers to make a choice where appropriate.
P7 Identify, record and deal with their order promptly.
The assessor must assess statements P8–P14 by direct observation.
Element 2 — Serve customer orders and maintain the dining area
P8 Provide customers with the correct table items for the food to be served at the appropriate times.
P9 Serve food with clean and undamaged service equipment of the appropriate type.
P10 Serve food of the type quality and quantity required using the appropriate service method.
P11 Keep the customer area tidy and clean.
P12 Remove and replace used table items as required and maintain the correct stocks.
P13 Remove leftover food items, condiments and accompaniments from the table when required and deal with them correctly.
P14 Carry out work with the minimum of disturbance to customers.

Unit 2FS2/10 (F98H 04)Serve Food at the Table

What you must cover / What you must cover (cont)
Element 1 — Greet customers and take orders
There must be performance evidence, gathered through observing the candidate’s work for:
C1Customers (at least one from)
(a) with special requirements
(b) without special requirements
C2Customer requirements (at least two from)
(a) correct number of place settings
(b) dietary requirements
(c) special seating requirements
C3Service operation (at least one from)
(a) table service
(b) function service
C4Information (at least two from)
(a) dishes available
(b) dish composition and method of cooking
(c) prices
(d) special offers and promotions / Element 2 — Serve customer orders and maintain the dining area
C5Table items (at least three from)
(a) crockery
(b) cutlery and silverware
(c) glassware
(d) napkins
(e) condiments and accompaniments
C6Service equipment (at least two from)
(a) dishes, linens, flats
(b) tray/trolley service — cutlery and silverware
(c) service cloths/linen
C7Service method (at least one from)
(a) plated items
(b) served items
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FS2/10 (F98H 04)Serve Food at the Table

Evidence number / Evidence description / Date / What you have to do
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / P11 / P12 / P13 / P14

Unit 2FS2/10 (F98H 04)Serve Food at the Table

Evidence number / Evidence description / Date / What you must cover
At least one observation from / At least two observations from / At least one observation from / At least two observations from / At least three observations from / At least two observations from / At least one observation from
C1a / C1b / C2a / C2b / C2c / C3a / C3b / C4a / C4b / C4c / C4d / C5a / C5b / C5c / C5d / C5e / C6a / C6b / C6c / C7a / C7b

Unit 2FS2/10 (F98H 04)Serve Food at the Table

What you have to know
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
For Element 2FS2/10.1
K1*Your organisation’s standards for customer service.
K2*Why menus should be checked before use.
K3*Why information about the menu should be given accurately to customers.
K4*Why it is important to have knowledge about the food being served.
K5*Types of assistance that customers may need when they arrive and how to deal with these.
K6*The types of unexpected situations that may occur when greeting customers and dealing with their orders and how to deal with these.
For Element 2FS2/10.2
K7*Safe and hygienic working practices when serving customers’ orders.
K8*Which condiments and accompaniments best complement each menu item.
K9*Which service equipment is appropriate for different menu items.
K10*Why food should be arranged and presented in line with the menu specifications.
K11*Why care has to be taken to serve food hygienically.
K12*Safe and hygienic working practices when maintaining dining and service areas.
K13*Why dining and service areas must be kept tidy and free from rubbish and food debris.

Unit 2FS2/10 (F98H 04)Serve Food at the Table

What you have to know (cont)
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
K14*Why waste must be handled and disposed of correctly.
K15*Why a constant stock of linen, table items and accompaniments must be maintained.
K16*The types of unexpected situations that may occur when serving food at table and how to deal with these.

Unit 2FS2/10 (F98H 04)Serve Food at the Table

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 2FS2/10 (F98H 04) Serve Food at the Table1

© SQA 2010