Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service
This Unit is about greeting and seating customers, answering any questions they may have, and taking their orders. It also covers serving customers and maintaining the area, for example: by clearing away crockery and cutlery and maintaining the levels of condiments.When you have completed this Unit, you will have proved you can:
¨ 1FS2/10.1 Greet customers and take orders
¨ 1FS2/10.2 Serve customer orders
Assessor feedback on completion of Unit
Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service
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 1FS2/10 (F98C 04) Provide a Table and Tray Service
The assessor must assess statements P1, P2 and P4 by direct observation.
Element 1 — Greet customers and take orders
P1 Help your customers with dining arrangements as necessary, in line with the service style.
P2 Make sure customers have access to the correct menus.
P3 Answer any questions your customers may have and give them information which meets their needs and promotes your organisation’s products and services.
P4 Identify your customers’ orders and record and process them.
The assessor must assess statements P5–P10 by direct observation.
Element 2 — Serve customer orders
P5 Serve your customers in line with the service style.
P6 Provide your customers with the service items, condiments and accompaniments appropriate to their food.
P7 Serve food and drink items with clean, hygienic and undamaged equipment of the appropriate type.
P8 Keep customer dining and service areas tidy, hygienic and free from rubbish and food debris.
P9 Clear customer dining areas of soiled and unused service items at the appropriate times.
P10 Maintain sufficient stocks of clean service items, condiments and accompaniments throughout the service. / Element 1 — C1 to C3
Element 2 — C2, C4 to C6
There must be performance evidence, gathered through observing the candidate’s work for:
C1 Customers (at least one from)
(a) customers with routine needs
(b) customers with non-routine needs
C2 Service styles (at least one from)
(a) table service
(b) tray service
C3 Information (at least one from)
(a) items available
(b) dish composition
(c) prices, special offers and promotions
C4 Service items (at least two from)
(a) crockery
(b) cutlery
(c) glassware
C5 Condiments and accompaniments (at least two from)
(a) seasonings
(b) sugars, sweeteners
(c) prepared sauces, dressings
(d) prepared bread items
C6 Food and drink items (at least two from)
(a) hot plated items
(b) cold plated items
(c) cold drinks
(d) hot drinks
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.
Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / At least one observation from / At least one observation from / At least one observation from / At least two observation from / At least two observation from / At least two observation from
C1 a / C1 b / C2 a / C2 b / C3 a / C3 b / C3 c / C4 a / C4 b / C4 c / C5 a / C5 b / C5 c / C5 d / C6 a / C6 b / C6 c / C6 d
Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
For the whole Unit
K1* Your organisation’s standards for customer care and service style and why you should follow these.
For Element 1FS2/10.1
K2* The correct procedures when greeting and seating customers and why these are important.
K3* Why information given to customers should be accurate.
K4* Why it is important to take customer orders accurately and how to make sure that you do so.
K5* Why it is important to promote the organisation to your customers.
K6* The types of unexpected situations that may occur when taking orders and how to deal with these.
For Element 1FS2/10.2
K7* Safe and hygienic working practices when serving customers and why these are important.
K8 Which condiments and accompaniments go with each dish?
K9* Why it is important to use the appropriate equipment when serving food and drink items to customers.
K10* Why it is important to check that food service equipment is clean and hygienic.
Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service
What you have to know (cont)Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K11* The types of unexpected situations that may occur when serving food and how to deal with these.
K12* Safe and hygienic working practices for maintaining dining and service areas and why these are important.
K13* Why dining and service areas must be kept tidy and free from rubbish and food debris.
K14* Why waste must be handled and disposed of correctly.
K15* Why a constant stock of table and service items should be maintained.
Unit 1FS2/10 (F98C 04) Provide a Table and Tray Service
Supplementary evidence
Evidence/Question / Answer / Date1
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 1FS2/10 (F98C 04) Provide a Table and Tray Service 1
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