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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
7740  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 3  NQF Level 03  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 prioritising work and preparing the service area within the specified time frames. The learner must be able to deal with situations within their responsibility. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Prepare and clear areas for table service - Level 2. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Create a time schedule for prioritising tasks which describe the interrelationship between your actions and customer service when preparing and clearing areas for table service. 
OUTCOME NOTES 
22. Given other types of restaurants and styles of service, different table settings and food service items, describe how performance would be adapted in a 5 star hotel or a small country guest house.(Range of styles: Silver service, Plate service, French service, Russian service).

23. Draw up a time schedule for prioritising and scheduling tasks. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The interrelationship between completing preparation tasks within the time limits, prioritising tasks and customer satisfaction is explained. 
ASSESSMENT CRITERION NOTES 
  • This unit must be assessed in the workplace or a realistic working environment.
  • The unit standard can be assessed together with the unit standard 'Provide a table service'. 
    		•

    ASSESSMENT CRITERION 2 
    The importance of maintaining a constant stock of service items is explained. 

    ASSESSMENT CRITERION 3 
    Unexpected situations associated with preparing and clearing areas for table service are listed and reasons for decisions to solve these are described. 
    ASSESSMENT CRITERION RANGE 
    The 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.
     

    SPECIFIC OUTCOME 2 
    Carry out the correct safety procedures and checks for a table service in an organised manner according to organisational procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Food service items and the procedures for handling, cleaning and storing them are identified and explained according to organisational procedures. 

    ASSESSMENT CRITERION 2 
    Service items and equipment are switched off and where appropriate, assembled for cleaning or storing and the consequences of not turning off electric equipment after service is explained. 
    ASSESSMENT CRITERION RANGE 
    The range of service items and equipment is: Cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, of: linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers.
     

    ASSESSMENT CRITERION 3 
    Equipment is set to the correct temperature prior to use. 

    ASSESSMENT CRITERION 4 
    Tables, counters and service areas are inspected for hygiene purposes and the importance of ensuring that all dining furniture and service equipment is clean, undamaged and in place before service explained. 

    ASSESSMENT CRITERION 5 
    The importance of removing damaged dinning room furniture and equipment as per organisational requirements is explained. 

    SPECIFIC OUTCOME 3 
    Remove waste, refuse and clean containers hygienically in accordance with organisational procedures ready for use. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of handling and disposing of waste in a hygienic way is explained. 

    ASSESSMENT CRITERION 2 
    Waste and refuse is disposed off in a hygienic way. 

    SPECIFIC OUTCOME 4 
    Lay tables by using the appropriate covers, service items and equipment for easy clearing and storage thereof in an organised manner in accordance with organisational procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The consequences of not checking, cleaning and storing condiments and accompaniments according to operational procedures are explained. 

    ASSESSMENT CRITERION 2 
    The different table covers are described, identified and tables are laid according to the appropriate cover. 
    ASSESSMENT CRITERION RANGE 
    The range of covers: A la carte, table d'hote, Breakfast A la carte, Breakfast table d'hote.
     

    ASSESSMENT CRITERION 3 
    Appropriate food service items and equipment are located and used. 
    ASSESSMENT CRITERION RANGE 
    The range of service items and equipment: Cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, of: linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers.
     

    ASSESSMENT CRITERION 4 
    Appropriate menus and promotional items are checked, cleaned and placed correctly. 

    ASSESSMENT CRITERION 5 
    Tables are cleared and food service items and equipment stored according to organisational procedures. 

    ASSESSMENT CRITERION 6 
    The way in which performance is adapted given other types of restaurants and styles of service with regard to different table settings and food service items for a 5 star hotel or a small country guest house is described. 
    ASSESSMENT CRITERION RANGE 
    The range of styles of service: Silver service, Plate service, French service, Russian service.
     


    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 categoriesa) 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 ORGANISING 
    Organise and manage oneself (Specific Outcome 1,12,15,20,21) 

    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.
  • Practise carrying plates and clearing tables.
  • Know and understand organisational procedures for clearing tables

    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
    Core  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  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.
     
    1. Phosaane Group 
    2. Reach Summit 


    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.