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Supervise off-site food delivery service - VTCT

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内容提示: Learner name:Learner number:K/502/9558UT41030Supervise off-site food delivery service By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signatureAssessor initialsIV signature (if sampled)Assessor name Assessor s...

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Learner name:Learner number:K/502/9558UT41030Supervise off-site food delivery service By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signatureAssessor initialsIV signature (if sampled)Assessor name Assessor signatureAssessors initialsAssessor number (optional)Assessor tracking tableStatement of unit achievementAll assessors using this Record of Assessment book must complete this table. This is required for verification purposes.VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 years of experience.VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. UT41030Supervise off-site food delivery serviceThe aim of this unit is to develop your knowledge, understanding and practical skills when planning, preparing and co-ordinating an efficient off-site food delivery service.UT41030_v7 GLHCredit valueLevel NOSObservation(s)External paper(s)3444HSL1220 On completion of this unit you will:Learning outcomesEvidence requirementsUT410301. Be able to supervise off-site food delivery services2. Understand the procedures that need to be followed in own area of responsibility3. Understand how to supervise off-site food delivery serviceYou need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis. 4. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 5. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 6. External paper There is no external paper for this unit. 1. Environment Evidence for this unit should be gathered within the workplace, however, you may be assessed within an approved realistic working environment (RWE) that meets People 1st’s criteria. 2. Simulation Simulation is allowed for outcomes 1e, 1f and 1g, if no naturally occurring evidence is available.3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. 3Supervise off-site food delivery service Achieving observation outcomesAchieving rangeAchieving observations and rangeUT41030Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.Your assessor will sign off a learning outcome when all criteria have been competently achieved.There is no range section that applies to this unit.4Guidance for tutors and assessorsTutors and assessors must refer to the document(s) listed below, prior to delivering this unit. Document(s) can be downloaded from http://www.people1st.co.uk:• Sector Assessment Strategy for competence based units of assessment and qualifications Learning outcome 1ObservationsYou can:UT41030Observation 1 2 Optional OptionalCriteria questioned orallyDate achievedPortfolio referenceLearner signatureAssessor initials* May be assessed by supplementary evidence.Be able to supervise off-site food delivery services5a. Ensure staff follow agreed procedures for the processing and delivery of food orders *b. Control packaging, containers and delivery times to ensure food is maintained in line with relevant legislation and quality control procedures *c. Co-ordinate activities to ensure the delivery service meets customer expectations *d. Ensure that staff have the information, knowledge and skills required to deliver the food in line with the required standard of service *e. Deal with problems which arise in order to minimise disruption to the service *f. Implement contingency plans when food items and delivery times fail to reach required standards *g. Communicate with customers to investigate or update on problems that occur with food orders *h. Follow organisation’s procedures when registering information relevant to off-site food delivery * Achieving knowledge outcomesDeveloping knowledgeYou will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: • Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussionWhere applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list.UT41030 6 KnowledgeUT41030 7Learning outcome 2Understand the procedures that need to be followed in own area of responsibilityYou can: Portfolio reference a. Explain the industry specific regulations and codes of practice relevant to own area of responsibilityb. Explain how to implement up to date industry specific regulations and codes of practice in own area of responsibilityc. Describe the organisation’s procedures relevant to the delivery of food to the customerd. Explain own responsibilities in relation to food safety within the organisation including: • helping to check procedures • assisting with hazard analysis • allocating and supervising food safety responsibilities • identifying and meeting staff training needs • ensuring application and monitoring of control measures • ensuring corrective action is taken when control measures fail • following recording procedurese. Explain the importance of monitoring delivery times to maintain: • food safety • the quality of the product • customer service expectationsf. Explain when to implement contingency plans and who needs to be notifiedg. Describe procedures that need to be followed when communicating with customers to investigate or update on problems that occur with food ordersh. Identify the type of information that should be registeredi. Describe organisational procedures for registering information relevant to off-site deliveryj. Explain the consequences of failing to register required information relevant to off-site delivery UT41030 8Learning outcome 3Understand how to supervise off-site food delivery serviceYou can: Portfolio referencea. Identify the roles and responsibilities of individuals within the organisation who are responsible for delivering food to the customerb. Explain how individuals responsible for delivering food to the customer should work togetherc. Describe the knowledge, information and skills that staff require to deliver food to meet: • industry codes of practice • organisational requirements • customer service standardsd. Explain how to communicate with own team and other colleagues in the organisatione. Describe how to lead own team by examplef. Describe the methods that can be used to supervise activities and performance in relation to organisational proceduresg. Compare stock that is available in the department to what is requiredh. Identify the packaging and containers that are availablei. Explain how the packaging and containers that are available: • maintain the quality of the food items • minimise the negative impact on the environment • maximise the positive impact on the environmentj. Explain how to monitor delivery timesk. Describe how to ensure the quality of food is maintained before and during deliveryl. Explain how to plan, prioritise and co-ordinate activities to ensure the delivery service meets customer expectations UT41030 9Learning outcome 3 (continued)Understand how to supervise off-site food delivery serviceYou can: Portfolio referencem. Explain how to review and evaluate own operationsn. Describe the format for presenting informationo. Explain how to make recommendations to management on operations UT41030 10Notes Use this area for notes and diagrams

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