Competency standard UNIT PROVIDE ROOM SERVICE NOMINAL 20 UNIT NUMBER: D1.HBS.CL5.13 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to take room service orders and deliver room service of food and beverages to guest rooms in an accommodation property ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Take and process room service orders Unit Variables Identify the of room service products that are The Unit Variables provide advice to interpret the scope and context of this unit of competence, available within the enterprise allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment Take guest order for room service This unit applies to food and beverage and accommodation properties that offer full or limited room Use to optimise room service selling techniques service to in-house guests within the labour divisions of the hotel and travel industries and may include: Confirm guest order for room service and advise 1. Front Office of expected service time 2. Housekeeping Record room service order 3. Food and Beverage Service Action the room service according to enterprise procedures 4. Food Production Element 2: Prepare for room service Range of room service products must include: Prepare basic food and beverage items for room Detailed product knowledge of all room service products available, including food and beverages, service service options, guest preferences that can be accommodated and those that cannot Set up trays, trolleys and equipment for room Detailed knowledge of charges, service standards and limitations that apply to room service service in accordance with enterprise standards delivery. and orders received
Competency standard UNIT PROVIDE ROOM SERVICE NOMINAL 20 UNIT NUMBER: D1.HBS.CL5.13 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to take room service orders and deliver room service of food and beverages to guest rooms in an accommodation property ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Take and process room service orders Identify the of room service products that are available within the enterprise Take guest order for room service Use selling techniques to optimise room service Confirm guest order for room service and advise of expected service time Record room service order Action the room service according to enterprise procedures Element 2: Prepare for room service Prepare basic food and beverage items for room service Set up trays, trolleys and equipment for room service in accordance with enterprise standards and orders received Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to food and beverage and accommodation properties that offer full or limited room service to in-house guests within the labour divisions of the hotel and travel industries and may include: 1. Front Office 2. Housekeeping 3. Food and Beverage Service 4. Food Production Range of room service products must include: Detailed product knowledge of all room service products available, including food and beverages, service options, guest preferences that can be accommodated and those that cannot Detailed knowledge of charges, service standards and limitations that apply to room service delivery.
TG_Provide_room_service_Final.docx