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VFR.PAAP.02- MAP/MATRIXOF ASSESSMENT INSTRUMENTS AGAINST UNIT OR COURSE REQUIREMENTS

Scheme of Certification Title : CERTIFICATE III IN FOOD AND BEVERAGE SERVICE
( Clusster / Qualification / Occupation (WAITING)
)
Scheme Code : SKM/0141/00009/1/2017/6
Job Index :
Number

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ASSESMENT INSTRUMENT FROM TOOLBOX

Competency Standard
OCL LSQ ITV OQL WQL TPS PVC RPC
1. Communicate On The Telephone
2. Comply With Workplace Hygiene
Procedures
3. Develop And Update Local Knowledge
4. Implement Occupational Health And
Safety Procedures
5. Maintain Hospitality Industry Knowledge
6. Perform Clerical Procedures
7. Perform Basic First Aid Procedures
8. Promote Hospitality Products And
Services
9. Read and interpret basic instructions,
directions and/or diagrams
10. Receive and resolve customer
complaints
11. Converse English at a basic operational
level
12. Work effectively with colleagues and
customers
13. Work in a socially diverse environment
14. Perform Child Protection Duties Relevant
To The Tourism Industry
15. Develop And Maintain Food & Beverage
Product Knowledge
16. Provide A Link Between Kitchen And
Service Area
17. Provide Food And Beverage Services
18. Process A Financial Sale Transaction
19. Receive And Securely Store In-Coming
Goods
20. Clean And Tidy Beverage And Food
Service Areas
21. Prepare And Serve Non-Alcoholic
Beverages
22. Provide A Link Between Kitchen And
Service Area
23. Provide Advice To Patrons On Food And
Beverage Services
24. Provide Gueridon Service
25. Provide room service
26. Serve a range of wine products
27. Take food orders and provide courteous
table service
28. Organize function in hotel and restaurant
29. Develop New Product And Services
30. Process A Financial Transactions For
Services Render
31. Start Conversation And Develop Good
Relations With Guest
32. Communicate Effectively In English On A
Telephone
33. Deliver A Short Oral Presentation In
English

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