Provide a Buffet and Carvery Service
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1 CU926 Provide Buffet nd Crvery Servie Unit summry This unit is out prepring the rvery or uffet disply y rrnging items suh s rokery, utlery nd npkins. It lso overs serving ustomers t the rvery or uffet whih inludes portioning the food nd using the orret servie style. Finlly the unit overs keeping ustomer dining res len y lering tles nd deling with spillges. Evidene requirements Unit CU926 Provide Crvery nd Buffet Servie Lerning outome 1 Prepre nd mintin rvery/uffet disply The ssessor must ssess ssessment riteri y diretly erving the ndidte s work. Wht you must COVER for Lerning outome 1 There must e performne evidene, gthered through erving the ndidte s work for: t lest one from servie style ) served uffet/rvery ) self-servied uffet/rvery t lest three from tle items ) rokery ) utlery/silverwre ) glsswre d) tle overings e) npkins f) deortive items g) flowers t lest two from servie equipment ) dishes/flts/pltes ) servie utlery/silverwre ) servie loths/linen t lest two from food items ) hot food ) old food ) ompniments Evidene for the remining points under wht you must over my e ssessed through questioning or witness testimony. 211
2 Lerning outome 3 Serve nd ssist ustomers t the rvery/uffet The ssessor must ssess ssessment riteri y diretly erving the ndidte s work. Wht you must COVER for Lerning outome 3 There must e performne evidene, gthered through erving the ndidte s work for: t lest one from servie style ) served uffet/rvery ) self-servie uffet/rvery t lest two from servie equipment ) dishes/flts/pltes ) servie utlery/silverwre ) servie loths/linen t lest two from food items ) hot food ) old food ) ompniments Evidene for the remining points under wht you must over my e ssessed through questioning or witness testimony. 212
3 Desription of evidene or tivity CU926 Provide Buffet nd Crvery Servie Dte Desription of evidene/tivity APP/Box numer Assessor signture IV initil 213
4 Lerning outome 1: Be le to prepre nd mintin uffet nd rvery disply Assessment riteri Mke sure the rvery nd uffet tle is len, undmged nd positioned ording to the servie style Mke sure tle items re len nd undmged nd rrnge them orretly for food servie Mke sure servie equipment is len, undmged nd position it redy for use Disply the food items redy for servie Disply nd store food items ording to food sfety requirements Replenish food items s neessry nd keep the rvery or uffet free from food deris during food servie Wht you must over for Lerning outome 1 Servie style Tle items C1 ( t lest 1) C2 ( t lest 3) Served uffet/rvery Crokery Self-servied uffet/rvery Cutlery/silverwre Glsswre d Tle overings e Npkins f Deortive items g Flowers C3 Servie equipment ( t lest 2) C4 Food items ( t lest 2) Dishes/flts/pltes Hot food Servie utlery/ silverwre Servie loths/linen Cold food Aompniments Evidene for the remining points under wht you must over my e ssessed through questioning or witness testimony. 214
5 Lerning outome 2: Understnd how to prepre nd mintin uffet nd rvery disply Assessment riteri 2.1 Desrie sfe nd hygieni working prties when mintining rvery or uffet disply 2.2 Explin why food items should e replenished nd displyed orretly throughout servie 2.3 Stte why dining servie res must e kept tidy nd free from ruish nd food deris 2.4 Stte why servie equipment should e turned on efore servie 2.5 Stte why heting, ir onditioning, ventiltion nd lighting should e heked efore use when prepring res for servie 2.6 Stte why tle items should e heked for dmge nd lenliness efore servie 2.7 Outline the types of unexpeted situtions tht my our when prepring nd mintining the rvery or uffet nd how to del with these 215
6 Lerning outome 3: Be le to serve nd ssist ustomers t the rvery nd uffet Assessment riteri Give informtion tht meets the ustomer s needs nd promotes the produts nd servie of orgnistion Serve food with servie equipment of the pproprite type tht is len nd undmged using orret servie style Serve only food items tht re of the required type nd qulity Portion nd rrnge food in line with orgnistion style nd ustomer requirements Keep ustomer dining res tidy nd free from ruish nd food deris Cler ny unused tle items nd left over food items when neessry Crry out work with the minimum of disturne to ustomers Wht you must over for Lerning outome 3 C1 C3 Servie style ( t lest 1) Served uffet/rvery Self-servie uffet/rvery Food items ( t lest 2) Hot food Cold food Aompniments C2 Servie equipment ( t lest 2) Dishes/flts/pltes Servie utlery/silverwre Servie loths/linen Evidene for the remining points under wht you must over my e ssessed through questioning or witness testimony. 216
7 Lerning outome 4: Understnd how to serve nd ssist ustomers t the rvery nd uffet Assessment riteri 4.1 Desrie sfe nd hygieni working prties when serving ustomers t uffet or rvery 4.2 Stte why potions should e ontrolled when serving food to ustomers 4.3 Stte why informtion given to ustomers should e urte 4.4 Explin why mintining food t the orret temperture is importnt nd how you n ensure this 4.5 Stte why nd to whom ll ustomer inidents should e reported 4.6 Desrie sfe nd hygieni working prties when mintining ustomer dining re 4.7 Stte why wste must e hndled nd disposed of orretly 4.8 Stte why nd to whom rekges should e reported 4.9 Outline the types of unexpeted situtions tht my our when serving ustomers from the rvery or uffet nd how to del with them 217
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