SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Co-ordinate food and bar service

SAQA US ID	UNIT STANDARD TITLE
8693	Co-ordinate food and bar service
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 4	NQF Level 04	7
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2018-07-01	2023-06-30	SAQA 06120/18
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2024-06-30		2027-06-30

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This unit standard does not replace any other unit standard and is not replaced by any other unit standard.

PURPOSE OF THE UNIT STANDARD

The qualifying learner achieving this unit standard will be able to provide an effective and organised service according to the organisation's standard operating procedures. The value to the qualifying learner is enhanced personal skills. The value to the organisation is enhanced customer satisfaction levels and to attract repeated business.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

It is assumed that the qualifying learner entering a programme leading to this unit standard communication and numeracy skills equivalent to NQF Level 3.

UNIT STANDARD RANGE

Guides to the scope and complexity of the specific outcomes and essential embedded knowledge are provided in bullet points beneath each. These are prefaced by "for example" since they are neither comprehensive nor necessarily appropriate to all contexts. Alternatives must however be comparable in scope and complexity. These are intended only as a general guide to scope and complexity of what is required.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Check equipment and stock according to organisation's standards.

OUTCOME NOTES

Check equipment and stock according to organisation's standards.

For example:

Locate and check galley and bar equipment and their functionality according to standard operating procedures.

Locate and check catering equipment according to standard operating procedures.

Check and ensure that sufficient catering and bar stock is available for service according to passenger list.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Direct observation - watch the practitioner carry out the task or produce a desired outcome during the course of his or her normal work under normal workplace conditions.

Product sample - examine the outcomes previously produced by the practitioner.

Simulation of a specific task - set a specific task for the practitioner to demonstrate in a simulated environment.

Questioning (verbal or written) - ask relevant questions linked to the unit standard.

Testimony - collect a portfolio of evidence from suitable people (eg: reports from a third party).

Integrated assessment:

It may be more effective and efficient to assess a number of unit standards together thus reducing the overall number of assessment 'events'.

Consider a complete activity in the workplace (the 'whole of work' approach) and see which unit standards relate to this activity.

Work out how practitioners could collect evidence on a number of unit standards at the same time covering all the critical aspects of the standards

Ensure that commonalities that exist between a number of unit standards are captured in a way that makes sense for assessment.

SPECIFIC OUTCOME 2

Prepare catering equipment to deliver food and bar service according to standard operating procedure

OUTCOME NOTES

Prepare catering equipment to deliver food and bar service according to standard operating procedures.

For example:

Prepare service areas, appropriate equipment and supplies to be able to conduct the service.

Explain the importance of maintaining food and beverage at the correct and constant temperature before and during the service [impossible to maintain catering (which is the act of providing food and beverage) at a temperature!].

Demonstrate the ability to prioritise and organise work in an efficient manner.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

When conducting assessments, assessors must ensure that they are familiar with the full text of the Unit Standards being assessed.

They must ensure that the assessment covers the specific outcomes, critical cross-field outcomes and essential embedded knowledge.

As each situation is different, it will be necessary to develop assessment activities and tools, which are appropriate to the contexts in which practitioners are working. These activities and tools may include self-assessment, peer assessment; formative and summative assessment.

The specific outcomes and essential embedded knowledge must be assessed in relation to each other. If a practitioner is able to explain the essential embedded knowledge but is unable to perform the specific outcomes, they should not be assessed as competent. Similarly, if a practitioner is able to perform the specific outcomes but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

Method of assessment:

Assessment should include prectical demonstration of competence, either in the workplace or through work-realistic, out-of-classroom simulation.

A range of assessment methods should be used, including:

Direct observation - watch the practitioner carry out the task or produce a desired outcome during the course of his or her normal work under normal workplace conditions
Product sample - examine the outcomes previously produced by the practitioner
Simulation of a specific task - set a specific task for the practitioner to demonstrate in a simulated environment
Questioning (verbal or written) - ask relevant questions linked to the unit standard
Testimony - collect a portfolio of evidence from suitable people (eg: reports from a third party)

Integrated assessment:

It may be more effective and efficient to assess a number of unit standards together thus reducing the overall number of assessment 'events'.

Consider a complete activity in the workplace (the 'whole of work' approach) and see which unit standards relate to this activity.

Work out how practitioners could collect evidence on a number of unit standards at the same time covering all the critical aspects of the standards

Ensure that commonalities that exist between a number of unit standards are captured in a way that makes sense for assessment.

SPECIFIC OUTCOME 3

Deliver service according to standard operating procedures.

OUTCOME NOTES

Deliver service according to standard operating procedures.

For example:

Serve meals according to standard operating procedures.

Clear the cabin continuously according to standard operating procedures.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Direct observation - watch the practitioner carry out the task or produce a desired outcome during the course of his or her normal work under normal workplace conditions

Product sample - examine the outcomes previously produced by the practitioner

Simulation of a specific task - set a specific task for the practitioner to demonstrate in a simulated environment

Questioning (verbal or written) - ask relevant questions linked to the unit standard

Testimony - collect a portfolio of evidence from suitable people (eg: reports from a third party)

Integrated assessment:

It may be more effective and efficient to assess a number of unit standards together thus reducing the overall number of assessment 'events'.

Consider a complete activity in the workplace (the 'whole of work' approach) and see which unit standards relate to this activity.

Work out how practitioners could collect evidence on a number of unit standards at the same time covering all the critical aspects of the standards

Ensure that commonalities that exist between a number of unit standards are captured in a way that makes sense for assessment.

SPECIFIC OUTCOME 4

Stow used equipment in correct storages.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Direct observation - watch the practitioner carry out the task or produce a desired outcome during the course of his or her normal work under normal workplace conditions.

Product sample - examine the outcomes previously produced by the practitioner.

Simulation of a specific task - set a specific task for the practitioner to demonstrate in a simulated environment.

Questioning (verbal or written) - ask relevant questions linked to the unit standard.

Consider a complete activity in the workplace (the 'whole of work' approach) and see which unit standards relate to this activity.

Work out how practitioners could collect evidence on a number of unit standards at the same time covering all the critical aspects of the standards

Ensure that commonalities that exist between a number of unit standards are captured in a way that makes sense for assessment.

SPECIFIC OUTCOME 5

Attend to all customer's needs according to standard operating procedures.

OUTCOME NOTES

Attend to all customer's needs according to standard operating procedures.

For example:

Deal with customers in a polite and friendly manner at all times.

Identify and correctly serve customers orders as per standard operating procedures.

Deal promptly with all customers queries.

Make a decision given a range of problems (Range :- equipment failure; availability of products; quality of products; customer problems).

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Direct observation - watch the practitioner carry out the task or produce a desired outcome during the course of his or her normal work under normal workplace conditions.

Product sample - examine the outcomes previously produced by the practitioner.

Simulation of a specific task - set a specific task for the practitioner to demonstrate in a simulated environment.

Questioning (verbal or written) - ask relevant questions linked to the unit standard.

Consider a complete activity in the workplace (the 'whole of work' approach) and see which unit standards relate to this activity.

Work out how practitioners could collect evidence on a number of unit standards at the same time covering all the critical aspects of the standards

Ensure that commonalities that exist between a number of unit standards are captured in a way that makes sense for assessment.

SPECIFIC OUTCOME 6

Reflect on and evaluate own performance.

OUTCOME NOTES

Reflect on and evaluate own performance.

For example:

suggest possible improvements to customer service and explain reasons for suggestions.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Direct observation - watch the practitioner carry out the task or produce a desired outcome during the course of his or her normal work under normal workplace conditions

Product sample - examine the outcomes previously produced by the practitioner

Simulation of a specific task - set a specific task for the practitioner to demonstrate in a simulated environment

Questioning (verbal or written) - ask relevant questions linked to the unit standard

Consider a complete activity in the workplace (the 'whole of work' approach) and see which unit standards relate to this activity.

Work out how practitioners could collect evidence on a number of unit standards at the same time covering all the critical aspects of the standards.

Ensure that commonalities that exist between a number of unit standards are captured in a way that makes sense for assessment.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor with the relevant ETQA.

Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA.

Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQAs policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed under point 4 immediately below.

Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards as well as the integrated competence described in the qualification.

Anyone wishing to be assessed against this qualification may apply to be assessed by any assessment agency, assessor or provider institution which is accredited by the relevant ETQA.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

The qualifying learner is able to demonstrate a basic knowledge and understanding of:

1. Aircraft layout, storages.
2. Checking procedures.
3. Special catering arrangements.
4. Location of catering equipment.
5. Importance of checking and ensuring sufficient supplies.
6. Preparation procedures.
7. The importance of maintaining food and beverage at the correct and constant temperature before and during the service.
8. Importance of prioritising and organising work.
9. Correct stowage for used equipment.
10. Communication techniques.
11. Correct service procedures.
12. Equipment failure; availability of products; quality of products; customer requirements.
13. Storing (correct storage temperatures) and handling of wine.
14. Alcohol content of wines.
15. Basic knowledge of wines.
16. Legislative requirements and company procedures for preparing and serving wine.
17. Signs that indicate faulty bottle of wine and steps to be taken in case of faulty wine and broken cork during service.
18. Safe ways to open sparkling wines.
19. Key points when opening, tasting and pouring wines.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO WORKING

Teamwork.

UNIT STANDARD CCFO ORGANISING

Self organisation and management.

REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015.

UNIT STANDARD NOTES

Values:

Demonstration of the knowledge and skills outlined in this unit standard must be consistent with the principles of:

1. Accepting and maintaining a non-discriminatory attitude towards diversity including for example differences in gender, race, religion, physical ability and culture.

Supplementary Information:

This unit standard includes a substantial component of workplace experience that should be assessed appropriately.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	18943	National Certificate: Tourism: Cabin Crew	Level 5	Level TBA: Pre-2009 was L5	Passed the End Date - Status was "Reregistered"	2009-01-10	CATHSSETA

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD:

This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.

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