SAQA

All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.

SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and clear areas for table service

SAQA US ID	UNIT STANDARD TITLE
14577	Prepare and clear areas for table 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 2	NQF Level 02	1
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
2026-06-30		2029-06-30

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

Each learner must be able to prepare an area for table service in an effective, hygienic and organised manner. The learner must understand the importance of preparing the service area within the specified time frames.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

None

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrated knowledge and understanding.

OUTCOME NOTES

1. The interrelationship between completing preparation tasks within time limits and customer satisfaction is explained.

2. The importance of maintaining a constant stock of service items is described and the impact of not doing this on customer satisfaction is explained.

3. The consequences of not checking, cleaning and storing condiments and accompaniments according to operational procedures is explained.

4. Food service items are identified and organisational procedures for handling, cleaning and storing of food service items is explained.

5. The importance of ensuring all dining furniture and service equipment is clean, undamaged and in its place before service is described.

6. The importance of reporting broken or damaged dining furniture is described.

7. Organisational procedures for the laying and clearing of tables is described.

8. Different covers are identified and their use is explained. (Range of covers: A la carte, table d'hote, Breakfast A la carte, Breakfast table d'hote, Buffet).

9. The importance of handling and disposing of waste in a hygienic way is explained, and the impact of not doing so is described.

10. The consequences of not turning off electrical equipment after service are described.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit must be assessed in the workplace or a realistic working environment.

The unit standard can be assessed in isolation.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.

Observation to cover two types of covers. Question the other types of covers.

Observation to cover a minimum of ten food service items and equipment. Question on the other food service items and equipment.

Observation supplemented by questioning to cover clearing of tables.

Simulation or questioning to cover unexpected situations.

ASSESSMENT CRITERION RANGE

Covers: A la carte, table d'hote, Breakfast A la carte, Breakfast table d'hote.

Service items and equipment: cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers.

Unexpected situations: Shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 2

Demonstrated ability to make decisions about practice and to act accordingly.

OUTCOME NOTES

11. Tables and service areas are clean and hygienic.

12. Appropriate food service items and equipment are located and their use is explained. (Range of service items and equipment: cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers).

13. Tables are laid correctly according to the appropriate cover. (Range of covers: A la carte, table d'hote, Breakfast A la carte, Breakfast table d'hote, Buffet).

14. Appropriate menus and promotional material is checked, clean and placed correctly.

15. Equipment is turned on and ready for use.

16. The ability to clear tables and store food service items and equipment correctly is demonstrated.

17. The ability to dispose of waste and refuse is demonstrated and the importance of doing this is explained.

18. Given a range of unexpected situations, a decision is made and reasons are given. (Range of unexpected situations; shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues).

19. All work is completed in an organised manner.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit must be assessed in the workplace or a realistic working environment.

The unit standard can be assessed in isolation.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.

Observation to cover two types of covers. Question the other types of covers.

Observation to cover a minimum of ten food service items and equipment. Question on the other food service items and equipment.

Observation supplemented by questioning to cover clearing of tables.

Simulation or questioning to cover unexpected situations.

ASSESSMENT CRITERION RANGE

Covers: A la carte, table d'hote, Breakfast A la carte, Breakfast table d'hote.

Unexpected situations: Shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 3

Demonstrated ability to learn from our actions and to adapt performance.

OUTCOME NOTES

20. Given other types of restaurants and styles of service different table settings and food service items are described. (Range of styles: silver service, family service, plated service, french service).

21. Given different types of restaurants alternative ways of serving accompaniments and condiments is described.

22. A simple way to train new staff to prepare for service is developed.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit must be assessed in the workplace or a realistic working environment.

The unit standard can be assessed in isolation.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.

Observation to cover two types of covers. Question the other types of covers.

Observation to cover a minimum of ten food service items and equipment. Question on the other food service items and equipment.

Observation supplemented by questioning to cover clearing of tables.

Simulation or questioning to cover unexpected situations.

ASSESSMENT CRITERION RANGE

Covers: A la carte, table d'hote, Breakfast A la carte, Breakfast table d'hote.

Unexpected situations: Shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally. We therefore structured outcomes using the format noun + verb + condition (modifying phrase).

Specific outcomes have been split into three categories

a. knowledge and understanding (what the learner must know and understand)
b. decision-making and acting (what the learner must do)
c. adapting performance ( including reflexive competence)

In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes. If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO WORKING

Work effectively with others (Specific Outcome 22)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 1,3,14,16)

REREGISTRATION HISTORY

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

UNIT STANDARD NOTES

Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum

Identify service items and their purpose.

Know and understand the organisational procedures for laying and clearing tables.

Practice and prepare laying and clearing tables.

Know and identify different covers.

Practice serviette folds.

Potential exercise: Collect pictures of different crockery, cutlery and serviette folds.

Performance systems

A new employee should be able to achieve this unit within one month of being trained.

Ongoing measurement of the learner's ability to meet this standard is recommended.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	14115	National Certificate: Fast Food Services	Level 3	NQF Level 03	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	14113	National Certificate: Food and Beverage Services	Level 4	Level TBA: Pre-2009 was L4	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	14109	National Diploma: Fast Food Services	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	61596	National Diploma: Food and Beverage Management	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	As per Learning Programmes recorded against this Qual

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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