Food Service Organisation
QCF Level 3:
Guided learning hours: 60
Aim and purpose
The aim of this unit is to enable learners to gain knowledge and understanding of the organisation of staff and service methods, food service practices and procedures and liaison with other departments and the importance of legislation and regulations within food service organisation and gain skills in carrying out a workflow system analysis of food service environments.
This unit gives learners an overview of the procedures associated with the organisation of food service. Learners will investigate why staff organisation and methods of operation and service vary in different hospitality businesses depending on the particular requirements of the business. The cost implications of the choice of service methods will also be covered.
Learners will look in depth at the importance to a food service business of effective supervisory and organisational practices, including following procedures and maintaining good liaison with other departments within the business. Learners will gain insight into staff management, effective preparation, use and control of resources, and the maintenance of adequate operating and sales information. Learners will develop an understanding of the importance of relevant legislation, particularly in respect of hygiene, safety and effective trading in the food service. This is important as it underpins all aspects of food service operations, minimising potential risks of non-compliance and assisting learners in their preparation for work.
Good workflow systems are essential to ensure success in hospitality business. Learners will analyse appropriate workflow systems, and consider influencing factors in their design and how they contribute to successful food and beverage operations.
On completion of this unit a learner should:
Know the organisation of staff and service methods within food service operations
Understand food service practices and procedures and liaison with other departments
Understand the importance of legislation and regulations within food service organisation
Be able to carry out a workflow system analysis of food service environments.
Edexcel BTEC Level 3 Nationals specification in Hospitality
– Issue 1 – February 2010 © Edexcel Limited 2010
1 Know the organisation of staff and service methods within food service operations Staff organisation: staff structure and roles (traditional brigades, partie system, teams, sole worker); support staff (still room staff, casual staff, cleaning staff)
Food service operations: types eg restaurants, pubs, banquets, fast-food businesses, food halls/courts, rail/ road/sea/air operations
Service methods: methods (silver service, plate service, buffet, self-service, assisted service, room service, counter service); suitability for hospitality business and cost implications eg customer demand, speed of delivery, staff skills, ambiance, appropriate equipment and furniture
2 Understand food service practices and procedures and liaison with other departments
Practices and procedures: communications; staff planning; rotas; work allocation; motivating staff; training; monitoring preparation of food service operation; use of equipment; stock control; monitoring food service provision
Liaison with other departments: departments eg front office, reservations, linen room/laundry, stores, bar, cleaning, maintenance, sales and marketing
Customer service and selling: developing repeat sales; after-sales service; ensuring customer satisfaction; greeting procedures and handling customer arrivals/departures; sales procedures (reservations, cash handling, maintaining records, sales analysis)
3 Understand the importance of legislation and regulations within food service organisation
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