Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to provide room service in accommodation establishments. It requires the ability to take orders, set up room service trolleys, deliver meals, process accounts and clear used meal service items.
The unit applies to all hospitality organisations where room service is provided, including hotels, motels and bed and breakfasts.
It applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others. It can also apply to front office personnel.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
SITXFSA005 Use hygienic practices for food safety
Competency Field
Food and Beverage
Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS |
PERFORMANCE CRITERIA |
Elements describe the essential outcomes |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Take and process room service orders. |
1.1. Answer telephone promptly and courteously according to organisational customer service standards. 1.2. Check guest name and use throughout the interaction. 1.3. Provide information, record room service order and room number and check with guests for accuracy. 1.4. Use suggestive selling techniques to maximise sale. 1.5. Advise guests of approximate time for delivery. 1.6. Interpret room service orders received from doorknob dockets. 1.7. Transfer orders promptly to the appropriate location for preparation. |
2. Set up trays and trolleys. |
2.1. Select and prepare room service equipment and check for cleanliness and damage. 2.2. Set up trays and trolleys according to organisational standards and the type of meal, and check for balance and safety. 2.3. Collect all prepared meals and beverages promptly and in correct service order. 2.4. Check prepared meals against the order and meal items for correct temperature. |
3. Present room service meals and beverages to guests. |
3.1. Request entry to guest room according to organisational procedures. 3.2. Consult guests about their preferences for placement of meals. 3.3. Explain the meal and place according to organisational procedures and guest preferences. |
4. Present room service accounts. |
4.1. Check guest accounts for accuracy and present according to organisational procedures. 4.2. Obtain signature and charge meals to room account or accept payment. 4.3. Promptly present payments to the cashier for processing. |
5. Clear room service area. |
5.1. Check for used room service trolleys and trays and clear floors promptly. 5.2. Return trays and trolleys to room service area and dismantle and clean according to organisational procedures. 5.3. Restock station with equipment, food and beverages according to organisational procedures. |
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. |
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SKILLS |
DESCRIPTION |
Reading skills to: |
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Writing skills to: |
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Oral communication skills to: |
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Numeracy skills to: |
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Initiative and enterprise skills to: |
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Teamwork skills to: |
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Technology skills to: |
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Unit Mapping Information
Supersedes and is equivalent to SITHFAB006 Provide room service.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694