Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

This Unit is about preparing the carvery or buffet display by arranging items such as crockery, cutlery and napkins. It also covers serving customers at the carvery or buffet which includes portioning the food and using the correct service style. Finally, the Unit covers keeping customer dining areas clean by clearing tables and dealing with spillages.
When you have completed this Unit, you will have proved you can:
2FS4/10.1 Prepare and maintain a carvery/buffet display
2FS4/10.2 Serve and assist customers at the carvery/buffet
Assessor feedback on completion of Unit

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

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

Candidate SignatureDate

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

Assessor SignatureDate

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 SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

What you have to do
The assessor must assess statements P1–P6 by direct observation.
Element 1 — Prepare and maintain a carvery/buffet display
P1Make sure the carvery/buffet table is clean, undamaged and positioned according to the service style.
P2Make sure table items are clean, undamaged and arrange them correctly for food service.
P3Make sure service equipment is clean, undamaged and positioned ready for use.
P4Display food items ready for service.
P5Display and store food items according to food safety requirements.
P6Replenish food items as necessary and keep the carvery or buffet free from food debris during food service.
The assessor must assess statements P7–P13 by direct observation.
Element 2 — Serve and assist customers at the carvery/buffet
P7Give information that meets the customers’ needs and promotes the products and services of your organisation.
P8Serve food with service equipment of the appropriate type that is clean and undamaged using the correct service style.
P9Serve only food items that are of the required type and quality.
P10Portion and arrange food in line with your organisation’s style and customer requirements.
P11Keep customer dining areas tidy and free from rubbish and food debris.
P12Clear any used table items and left over food items when necessary.
P13Carry out work with the minimum of disturbance to customers.

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

What you must cover / What you must cover (cont)
Element 1 — Prepare and maintain a carvery/buffet display
There must be performance evidence, gathered through observing the candidate’s work for:
C1Service style(at least one from)
(a)served buffet/carvery
(b)self-service buffet/carvery
C2Table items(at least three from)
(a)crockery
(b)cutlery/silverware
(c)glassware
(d)table coverings
(e)napkins
(f)decorative items
(g)flowers
C3Service equipment(at least two from)
(a)dishes/flats/plates
(b)service cutlery/silverware
(c)service cloths/linen
C4Food items(at least two from)
(a)hot food
(b)cold food
(c)accompaniments / Element 2 — Serve and assist customers at the carvery/buffet
C5Service style(at least one from)
(a)served buffet/carvery
(b)self-service buffet/carvery
C6Service equipment(at least two from)
(a)dishes/flats/plates
(b)service cutlery/silverware
(c)service cloths/linen
C7Food items(at least two from)
(a)hot food
(b)cold food
(c)accompaniments
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

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

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

Evidence number / Evidence description / Date / What you must cover
At least one observation from / At least three observations from / At least two observations from / At least two observations from / At least one observation from / At least two observations from / At least two observations from
C1a / C1b / C2a / C2b / C2c / C2d / C2e / C2f / C2g / C3a / C3b / C3c / C4a / C4b / C4c / C5a / C5b / C6a / C6b / C6c / C7a / C7b / C7c

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
For Element 2FS4/10.1
K1*Safe and hygienic working practices when preparing and maintaining a carvery or buffet display.
K2*Why food items should be replenished and displayed correctly throughout service.
K3*Why dining and service areas must be kept tidy and free from rubbish and food debris.
K4*Why service equipment should be turned on before service.
K5*Why heating/air conditioning/ventilation and lighting should be checked before use when preparing areas for service.
K6*Why table items should be checked for damage and cleanliness before service.
K7*The types of unexpected situations that may occur when preparing and maintaining the carvery or buffet and how to deal with these.
For Element 2FS4/10.2
K8*Safe and hygienic working practices when serving customers at a buffet or carvery.
K9*Why portions should be controlled when serving food to customers.
K10*Why information given to customers should be accurate.
K11*Why maintaining food at the correct temperature is important and how you can ensure this.
K12*Why and to whom all customer incidents should be reported.
K13*Safe and hygienic working practices when maintaining a customer dining area.

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

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 and to whom breakages should be reported.
K16*The types of unexpected situations that may occur when serving customers from the carvery or buffet and how to deal with these.

Unit 2FS4/10 (F98K 04)Provide a Buffet/Carvery Service

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 2FS4/10 (F98K 04) Provide a Buffet/Carvery Service1

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