Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to evaluate and select an integrated production, distribution and service catering system to meet the food production needs of a catering organisation. It requires the ability to determine catering system requirements for the organisation, evaluate operational aspects of different catering systems, and select a catering system that suits the characteristics and needs of the organisation.
The unit applies to all hospitality and catering organisations that prepare and serve food. This includes restaurants, hotels, clubs, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.
It applies to senior managers who operate with significant autonomy and who are responsible for making a range of strategic management decisions, including executive chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Competency Field
Kitchen Operations
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. Determine catering system requirements. |
1.1.Consult with key personnel and identify catering system requirements for the organisation. 1.2.Identify operational constraints that affect the type of system used. 1.3.Determine organisational system requirements based on analysis of relevant factors . |
2. Evaluate catering systems. |
2.1.Evaluate food production characteristics of different systems. 2.2.Evaluate system processes and equipment for all stages of the food production process. 2.3.Analyse staffing requirements for specific systems and identify current and future staffing needs. 2.4.Identify installation requirements for systems and their operational impacts. 2.5.Identify and assess potential waste issues for effects on profitability. 2.6.Assess food hazard analysis and control points for different systems. |
3. Select catering system. |
3.1.Analyse costs and benefits of different systems. 3.2.Complete overall assessment of production and organisational changes required to introduce particular systems. 3.3.Select a catering system that suits the characteristics and needs of the organisation. |
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. |
|
SKILLS |
DESCRIPTION |
Reading skills to: |
|
Numeracy skills to: |
|
Learning skills to: |
|
Problem-solving skills to: |
|
Planning and organising skills to: |
|
Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. |
|
Relevant factors must involve consideration of one or more of the following: |
|
Unit Mapping Information
SITHKOP502 Select catering systems
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694