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: 

Maintain the table service 
SAQA US ID UNIT STANDARD TITLE
7776  Maintain the 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 5  Level TBA: Pre-2009 was L5  5 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2010-01-23  2011-07-31  SAQA 0480/09 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

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 supervisor/manager must be able to ensure that all preparations for table service are made within required time limits. The learner must understand the importance of staff providing a good table service and the positive impact on the organisation of repeat business. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Provide a table service - Level 3 

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. Describe the procedures for monitoring staff performance.

2. Discuss the manner in which staff can be motivated.

3. State company procedures for providing a table service and devise ways to ensure that staff understand these procedures.

4. State customer care policy and stress the importance of following this.

5. Explain the importance of liasing with food service staff and kitchen staff before service.

6. Describe procedures to follow if staff fail to comply with agreed standards.

7. State maintenance procedure for service equipment and stress the importance of good working order at all times. 

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 standard must be assessed in the workplace or a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Maintain customer satisfaction' and 'Maintain the cleaning programme for own area of responsibility'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, testimony, questioning and product sample.
  • Observation supplemented by questioning of maintenance of table service.
  • Questioning or simulation to cover customer complaints.
  • Testimony from relevant persons. 
    		•
    ASSESSMENT CRITERION RANGE 
    Complaints: incorrect order, time delay, food at incorrect temperature, service problems, problems with drinks, food cooked incorrectly.
     

    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 
    8. Carry out a table service and explain the correct procedure. Advise staff that standards are monitored and that training is provided where necessary.

    9. Supervise cleaning, clearing and stocking the service area and customer areas.

    10. Create opportunities to maximise attractiveness and comfort of the environment to meet the needs of the customer.

    11. Inspect equipment to ensure that it is correctly positioned and ready for use prior to opening.

    12. Stress the importance of being prepared for customers prior to opening.

    13. Make preparations in sufficient time to allow the scheduled table service to be provided. (Preparations relate to: normal service, events, functions).

    14. Enforce correct dress code and ensure staff appearance/dress complies with organisational requirements.

    15. Liase with kitchen and service staff to ensure they are prepared prior to opening.

    16. Inspect and ensure availability of all resources necessary to provide the table service. (Range of resources: staff, products, equipment, utensils, sundry items).

    17. Maintain cleaning, clearing and replenishing facilities for the customer areas.

    18. Check standards of food and beverage service and presentation to ensure they consistently meet organisational requirements.

    19. Carry out service and presentation and suggest alternatives when necessary.

    20. Recommend ways to improve food and beverage sales.

    21. Communicate clearly with customers and explain the importance this.

    22. Describe decisions made and reasons for action taken in response to customer's complaints. (Range of complaints: incorrect order, time delay, food at incorrect temperature, service problems, problems with drinks, food cooked incorrectly).

    23. Maintain food service equipment in a safe and hygienic condition and explain why.

    24. Prioritise, delegate and organise work efficiently. 

    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 standard must be assessed in the workplace or a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Maintain customer satisfaction' and 'Maintain the cleaning programme for own area of responsibility'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, testimony, questioning and product sample.
  • Observation supplemented by questioning of maintenance of table service.
  • Questioning or simulation to cover customer complaints.
  • Testimony from relevant persons. 
    		•
    ASSESSMENT CRITERION RANGE 
    Complaints: incorrect order, time delay, food at incorrect temperature, service problems, problems with drinks, food cooked incorrectly.
     

    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 
    25. Describe how performance would be adapted in a restaurant in another category (e.g. fast food, guesthouse, large hotel or game lodge). 

    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 standard must be assessed in the workplace or a realistic work environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Maintain customer satisfaction' and 'Maintain the cleaning programme for own area of responsibility'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, testimony, questioning and product sample.
  • Observation supplemented by questioning of maintenance of table service.
  • Questioning or simulation to cover customer complaints.
  • Testimony from relevant persons. 
    		•
    ASSESSMENT CRITERION RANGE 
    Complaints: incorrect order, time delay, food at incorrect temperature, service problems, problems with drinks, food cooked incorrectly.
     

    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 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 WORKING 
    Work effectively with others (Specific Outcome 1,3,5,7,8,13,14,15) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 1,2,4,6,9,11,15,17,21,23) 

    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
  • Learning should include observing another supervisor maintaining a counter service over a period of time and discussing performance.
  • The learner should familiarise him/ her self with the company procedures for providing and maintaining a table service.
  • Potential project: The learner could develop a preventative maintenance plan to ensure that all service equipment is kept in good working order at all times.
  • The learner could put forward suggestions for improving the communication of company standards to staff members providing the table service.

    Performance systems
  • 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 
    Core  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  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.
     
    NONE 


    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.