Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHFAB008A Provide room service. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. |
Unit Descriptor
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.
Application of the Unit
This 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.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Take and process room service orders. |
1.1 Answer telephone promptly and courteously according to organisational customer service standards. 1.2 Check guest names and use them throughout the interaction. 1.3 Provide information , record room service orders 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 Prepare general room service equipment for use. 2.2 Set up trays and trolleys according to organisational standards and the type of meal and check for balance and safety. 2.3 Select service equipment and check for cleanliness and damage. 2.4 Collect all prepared meals and beverages promptly and in correct service order. 2.5 Check trays 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 service standards. 3.2 Consult guests about their preferences for placement of meals. 3.3 Explain the meal and place meals 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 cash payment. 4.3 Promptly present cash payments to the cashier for processing. |
5. Clear room service area. |
5.1 Check and clear floors promptly for used room service trolleys and trays. 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 beverage according to organisational procedures. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Information provided to guests may include: |
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Room service equipment may include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage