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SVQ2 in Food and Beverage Service at SCQF Level 5 Candidate Logbook

SVQ April 2013

Issue 2

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This logbook is Issue 2. We will inform centres of any changes to this issue. The latest issue can be found on the Edexcel website, www.edexcel.com/quals/nvq

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Authorised by Martin Stretton Prepared by Paul Webster

Publications Code N029531

All the material in this publication is copyright © Pearson Education Limited 2013

www.edexcel.org.uk/qualifications/nvqs�

Contents

Section 1: SVQ2 in Food and Beverage Service at SCQF Level 5 1

Introduction 1

National Occupational Standards and SVQs 1

Which SVQs in Food and Beverage Service are available? 1

Who are these SVQs for? 2

What is the structure of the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food and Beverage Service route]? 3

What is the structure of the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food Service route]? 5

What is the structure of the SVQ2 in Food and Beverage Service at SCQF Level 5 [Beverage Service route]? 7

Section 2: Examples of forms 9 Collecting your evidence 9

Example form 1 — Portfolio title page 11

Example form 2 — Personal profile 13

Example form 3 — Contents checklist 15

Example form 4 — Index of evidence 17

Example form 5 — Unit assessment plan 19

Example form 6 — Unit sign-off record 21

Example form 7 — Work Log 23

Example form 8 — Observation record 25

Example form 9 — Witness testimony 27

Example form 10 — Expert witness evidence record 29

Example form 11 — Record of questions and candidate’s answers 31

Section 3: Logbook 33 Mandatory units 35

Unit 1: Maintain a safe, hygienic and secure working environment 37 Unit 2: Work effectively as part of a hospitality team 51 Unit 3: Give customers a positive impression of yourself and your

organisation 69 Unit 4: Maintain food safety when storing, holding and serving food 93

Optional units 121 Unit 5: Provide a counter/takeaway service 123 Unit 6: Serve food at the table 139 Unit 7: Provide a silver service 157 Unit 8: Provide a buffet/carvery service 173 Unit 9: Serve alcoholic and soft drinks 191 Unit 10: Prepare and serve cocktails 209 Unit 11: Prepare and serve wines 227 Unit 12: Prepare and serve dispensed and instant hot drinks 249 Unit 13: Prepare and serve hot drinks using specialist

equipment 267 Unit 14: Prepare and clear areas for counter/takeaway

service 289 Unit 15: Prepare and clear areas for table service 307 Unit 16: Prepare and clear the bar area 333 Unit 17: Maintain cellars and kegs 359 Unit 18: Clean drink dispense lines 375 Unit 19: Receive, store and issue drinks stock 385 Unit 20: Resolve customer service problems 401 Unit 21: Promote additional services or products to

customers 425 Unit 22: Deal with customers across a language divide 445 Unit 23: Maintain customer service through effective

handover 461 Unit 24: Maintain and deal with payments 477

Annexe A 487

N029531 — Candidate Logbook — SVQ2 in Food and Beverage Service at SCQF Level 5 —

Issue 2 — April 2013 © Pearson Education Limited 2013

1

Section 1: SVQ2 in Food and Beverage Service at SCQF Level 5

Introduction

This document contains information specific to the SVQ2 in Food and Beverage Service at SCQF Level 5.

National Occupational Standards and SVQs

The standards, Assessment Strategy and qualification structures for hospitality are owned by People 1st Sector Skills Council, who reviewed these National Occupational Standards. The SVQs have been developed from the National Occupational Standards.

The SVQ2 in Food and Beverage Service at SCQF Level 5 gives recognition of candidates’ skills, knowledge and understanding. It allows candidates to gain a qualification in the workplace that relates to their job and promotes good working practice.

You can contact the Sector Skills Council (SSC) at:

People 1st

2nd Floor, Armstrong House 38 Market Square Uxbridge UB8 1LH

Telephone: 01895 817000 Website: www.people1st.co.uk

SVQs are designed to be assessed in the workplace, or in conditions resembling the workplace. However, simulation of real working practice might be permitted. Where this is allowed it will be shown in the individual units, within the standards that are in this logbook.

Simulation must be carried out in conditions resembling the workplace. These conditions are described as being a ‘realistic working environment’ (RWE).

Which SVQs in Food and Beverage Service are available?

The SVQs in Food and Beverage Service are available as follows:

SVQ2 in Food and Beverage Service at SCQF level 5 [Food and Beverage Service]

SVQ2 in Food and Beverage Service at SCQF level 5 [Food Service]

SVQ2 in Food and Beverage Service at SCQF level 5 [Beverage Service].

It is important that you select the most appropriate level related to your work role.



2

Who are these SVQs for?

SVQ2 in Food and Beverage Service at SCQF level 5 [Food and Beverage Service]

This course is for staff who work as part of a team, providing food, soft drinks, coffees or alcoholic beverages for their customers. You are likely to work in cafes, restaurants hotels, or pubs. If you work behind a bar, you should select mainly bar units, if most of your work is waiting on, you should select mainly food service units. If you do both, you should choose a mix of the two, and consider in addition, the payments unit, which demonstrates that you have cash handling skills.

SVQ2 in Food and Beverage Service at SCQF level 5 [Food Service]

This course is for staff who work as part of a team, providing food and sometimes beverages for their customers. You are likely to work in cafes, restaurants hotels, or pubs. You should also consider the payments unit as an option, if you are handling cash, to demonstrate this skill.

SVQ2 in Food and Beverage Service at SCQF level 5 [Beverage Service] This course is suitable for hotel, café, takeaway or bar staff who are involved with serving both alcoholic and non-alcoholic drinks, and/or hot drinks like teas and coffees to customers part of a team. It is also suitable for those employed in workplace canteens, or coffee shops where hot and cold drinks are served and/or sold to customers. If you work with cash or payments, you should consider doing the payments unit to demonstrate your cash handling skills.



3

What is the structure of the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food and Beverage Service route]?

To achieve the whole qualification at Level 5, you must prove competence in four mandatory units and six optional units.

This comprises of:

all of the mandatory units

one unit from Group A

one unit from Group B

the remaining four units can come from either Group A, B or C.

Mandatory units for the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food and Beverage Service route]

You must achieve all of the units listed below:

Unit number

Unit code Title Unit credit

SCQF level

1 1Gen1/09 Maintain a safe, hygienic and secure working environment

3 4

2 1Gen4/09 Work effectively as part of a hospitality team

3 4

3 2Gen1/10 Give customers a positive impression of yourself and your organisation (ICS)

5 5

4 2Gen4/10 Maintain food safety when storing, holding and serving food

4 6

Optional units for the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food and Beverage Service route]

Group A. You must achieve one of the units listed below:

Unit number


SCQF level

5 1FS4/09 Provide a counter/takeaway service 3 4

6 2FS2/10 Serve food at the table 4 5

7 2FS3/10 Provide a silver service 6 5

8 2FS4/10 Provide a buffet/carvery service 4 5



4

Group B. You must achieve one of the units listed below:

Unit number


SCQF level

9 2BS2/10 Serve alcoholic and soft drinks 5 5

10 2BS3/10 Prepare and serve cocktails 5 5

11 2BS4/10 Prepare and serve wines 5 5

12 2BS7/10 Prepare and serve dispensed and instant hot drinks

3 5

13 2BS8/10 Prepare and serve hot drinks using specialist equipment

4 5

The remaining four units can come from either Group A, B or C. Group C

Unit number


SCQF level

14 1FS3/10 Prepare and clear areas for counter/takeaway service

3 4

15 2FS1/10 Prepare and clear areas for table service 3 4

16 2BS1/10 Prepare and clear the bar area 4 5

17 2BS5/10 Maintain cellars and kegs 3 5

18 2BS6/10 Clean drinks dispense lines 3 5

19 2BS9/10 Receive, store and issue drinks stock 3 5

20 2GEN5/10 Resolve customer service problems (ICS) 6 5

21 2GEN6/10 Promote additional services or products to customers (ICS)

6 5

22 2GEN7/10 Deal with customers across a language divide (ICS)

8 5

23 2GEN8/10 Maintain customer service through effective handover (ICS)

4 5

24 2GEN9/10 Maintain and deal with payments 4 5



5

What is the structure of the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food Service route]?

To achieve the whole qualification at Level 5, you must prove competence in four mandatory units and six optional units.

This comprises of:


at least two units from Group A

the remaining four units can come from either Group A or Group B.

Mandatory units for the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food Service route]


Unit number


SCQF level

1 1Gen1/09 Maintain a safe, hygienic and secure working environment

3 4

2 1Gen4/09 Work effectively as part of a hospitality team

3 4

3 2Gen1/10 Give customers a positive impression of yourself and your organisation (ICS)

5 5

4 2Gen4/10 Maintain food safety when storing, holding and serving food

4 6

Optional units for the SVQ2 in Food and Beverage Service at SCQF Level 5 [Food Service route]

Group A. You must achieve at least two of the units listed below:

Unit number


SCQF level

15 2FS1/10 Prepare and clear areas for table service 3 4

6 2FS2/10 Serve food at the table 4 5

7 2FS3/10 Provide a silver service 6 5

8 2FS4/10 Provide a buffet/carvery service 4 5



6

The remaining four units can come from either Group A or Group B.

Group B

Unit number


SCQF level

14 1FS3/10 Prepare and clear areas for counter/takeaway service

3 4

5 1FS4/09 Provide a counter/takeaway service 3 4




3 5


4 5



6 5


8 5


4 5




7

What is the structure of the SVQ2 in Food and Beverage Service at SCQF Level 5 [Beverage Service route]?

To achieve the whole qualification at Level 5, you must prove competence in three mandatory units and seven optional units.

This comprises of:


at least two units from Group A

the remaining five units can come from either Group A or Group B.

Mandatory units for the SVQ2 in Food and Beverage Service at SCQF Level 5 [Beverage Service route]


Unit number


SCQF level

1 1GEN1/09 Maintain a safe, hygienic and secure working environment

3 4

2 1GEN4/09 Work effectively as part of a hospitality team

3 4

3 2GEN1/10 Give customers a positive impression of yourself and your organisation (ICS)

5 5

Optional units for the SVQ2 in Food and Beverage Service at SCQF Level 5 [Beverage Service route]

Group A. You must achieve at least two of the units listed below:

Unit number


SCQF level


9 2BS2/10 Serve alcoholic and soft drinks 5 5

10 2BS3/10 Prepare and serve cocktails 5 5



3 5



8

The remaining five units can come from either Group A or Group B.

Group B

Unit number


SCQF level

17 2BS5/10 Maintain cellars and kegs 3 5

18 2BS6/10 Clean drinks dispense lines 3 5


4 5

19 2BS9/10 Receive, store and issue drinks stock 3 5



6 5


8 5


4 5




9

Section 2: Examples of forms

Collecting your evidence

This section contains examples of the forms you, your assessor and the internal verifier will use while you are undertaking your SVQ2 in Food and Beverage Service at SCQF Level 5.

The forms are:

Form 1: Portfolio title page

Form 2: Personal profile

Form 3: Contents checklist

Form 4: Index of evidence

Form 5: Unit assessment plan

Form 6: Unit progress and sign-off record

Form 7: Element achievement record

Form 8: Knowledge evidence record

Form 9: Personal statement

Form 10: Observation record

Form 11: Witness testimony

Form 12: Expert witness evidence record

Form 13: Record of questions and candidate’s answers.

You should ask your assessor for further advice and support if you are still unsure about how to use the forms and who should complete them.



10



11

Example form 1 — Portfolio title page

Name:

Job title:

Name of employer/training provider/college:

Their address:

Postcode:

Telephone number (Home): (Work):

Email address: Fax number:

SVQ: Level:

Units submitted for assessment:

Mentor/Supervisor:

(Please provide details of mentor’s/supervisor’s experience):

Assessor: Date:



12



13

Example form 2 — Personal profile

Name:

Address:

Postcode:

Telephone number (Home): (Work):

Email address: Fax number:

Job title:

Relevant experience

Description of your current job:

Previous work experience or attach copy of a current CV:

Qualifications and training and/or attach copy of a current CV:

Voluntary work/interests:



14

Name of employer/training provider/college:

Address:

Postcode:

Telephone number (work): Fax number:

Email address:

Type of business, if employer:

Number of staff:

Structure of organisation (including chart or diagram if available):



15

Example form 3 — Contents checklist

SVQ title:

Candidate:

Completed? Page/section number

Title page for the portfolio

Personal profile

your own personal details

a brief CV or career profile

description of your job

information about your employer/training provider/college

Summary of the units

Completed units

signed by yourself, your assessor and the internal verifier (where relevant)

reference numbers included

unit assessment plans

Unit progress records

Index of evidence (with cross-referencing information completed)

Evidence (with reference numbers)

observation records

details of witnesses (witness testimony sheets)

personal statements



16



17

Example form 4 — Index of evidence

SVQ title and level:

Candidate:

Units/elements evidence links to (give specific numbers, eg 5.2.1)

Evidence number

Description of evidence

Included in portfolio (Yes/No) If No, state location

Internal verifier signature and date of sampling



18



19

Example form 5 — Unit assessment plan

SVQ title:

Unit:

Candidate: Assessor:

Normal working activities performed

Typical evidence

Work area Expected completion date

Links to other units/elements

Element:

Element:

Element:

Activities needing to be performed

Element:

Element:

Element:

Additional comments

Assessor’s signature: Date:

Candidate’s signature: Date:



20



21

Example form 6 — Unit sign-off record


Candidate:

Assessor:

To achieve the whole qualification, you must prove competence in Xxx mandatory units and Xxx optional units.

Unit checklist: list here the units you will be undertaking, then circle the reference number of each unit as you complete it.

Mandatory

Optional

Mandatory units

Unit number Title Assessor’s signature

Date



22

Optional units

Unit number Title Assessor’s signature

Date



23

Example form 7 — Work Log


Unit/element(s):

Candidate:

Purpose of statement:

Evidence index number:

Date Evidence index number

Details of statement Links to other evidence (enter numbers)

Units, elements and PCs covered





24



25

Example form 8 — Observation record


Unit/element(s):

Candidate: Date of observation:


Skills/activities observed: PCs and range covered:

Knowledge and understanding apparent from this observation:

Other units/elements to which this evidence may contribute:

Assessor comments and feedback to candidate:

I can confirm the candidate’s performance was satisfactory.





26



27

Example form 9 — Witness testimony


Candidate name:


Where applicable, evidence number to which this testimony relates:

Unit:

Element(s):

Range:

Date of evidence:

Witness name:

Relationship to candidate:

Details of testimony:

I can confirm the candidate’s evidence is authentic and accurate.

Witness signature:

Name: Date:

Contact telephone number:

Please tick () the appropriate box.

Qualified as an assessor for workplace performance

Familiar with the SVQ standards to which the candidate is working



28



29

Example form 10 — Expert witness evidence record


Candidate name:


Where applicable, evidence number to which this testimony relates:

Unit:

Element(s):

Date of evidence:

Expert witness name:

Relationship to candidate:

Details of testimony:

I can confirm the candidate’s evidence is authentic and accurate.

Expert witness signature:

Name: Date:

Contact telephone number:

Please tick () the appropriate box.

Qualified as an assessor for workplace performance

Relevant professional work role that involves evaluating everyday staff practice

Current expertise

Familiar with the SVQ standards to which the candidate is working



30



31

Example form 11 — Record of questions and candidate’s answers


Candidate name:

Unit: Element(s):


Circumstances of assessment:

List of questions and candidate’s responses:

Q:

A:

Q:

A:





32



33

Section 3: Logbook

Page number

Mandatory units 35 Unit 1: Maintain a safe, hygienic and secure working environment 37 Unit 2: Work effectively as part of a hospitality team 51 Unit 3: Give customers a positive impression of yourself and your

organisation 69 Unit 4: Maintain food safety when storing, holding and serving food 93

Optional units 121 Unit 5: Provide a counter/takeaway service 123 Unit 6: Serve food at the table 139 Unit 7: Provide a silver service 157 Unit 8: Provide a buffet/carvery service 173 Unit 9: Serve alcoholic and soft drinks 191 Unit 10: Prepare and serve cocktails 209 Unit 11: Prepare and serve wines 227 Unit 12: Prepare and serve dispensed and instant hot drinks 249 Unit 13: Prepare and serve hot drinks using specialist equipment 267 Unit 14: Prepare and clear areas for counter/takeaway service 289 Unit 15: Prepare and clear areas for table service 307 Unit 16: Prepare and clear the bar area 333 Unit 17: Maintain cellars and kegs 359 Unit 18: Clean drink dispense lines 375 Unit 19: Receive, store and issue drinks stock 385 Unit 20: Resolve customer service problems 401 Unit 21: Promote additional services or products to customers 425 Unit 22: Deal with customers across a language divide 445 Unit 23: Maintain customer service through effective handover 461 Unit 24: Maintain and deal with payments 477



34



35

Mandatory units



36



37

Unit 1: Maintain a safe, hygienic and secure working environment

Unit code: 1GEN1/09

Unit credit: 3

SCQF Unit level: 4

Introduction This unit is about basic health, hygiene, safety and security. This includes maintaining a clean and hygienic personal appearance, getting any cuts and grazes treated, and reporting illnesses and infections. The unit also covers safety and security in your workplace – helping to spot and deal with hazards and following emergency procedures when necessary.

This unit links to all of the units in the hospitality suite of occupational standards.

N029531 —

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Your

resp

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under

the

Hea

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Work

Act

K2.

W

hy

it is

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in a

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W

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hyg

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and s

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you

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in p

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hea

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K4.

G

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s on h

ygie

ne

that

you m

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follo

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K5.

W

hy

corr

ect

cloth

ing,

footw

ear

and h

eadgea

r sh

ould

be

wor

n a

t al

l tim

es

K6.

W

hy

it is

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ant

to m

ainta

in g

ood p

erso

nal

hyg

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K7.

W

hat

you s

hould

do if yo

u h

ave

cuts

, gra

zes

and w

ounds

and w

hy

it is

import

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For

Ele

men

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1/0

9.2

Hel

p t

o m

ainta

in a

hyg

ienic

, sa

fe a

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ecure

work

pla

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K8.

The

types

of

haz

ards

that

you m

ay fin

d in y

our

work

pla

ce a

nd h

ow

to d

eal w

ith t

hes

e co

rrec

tly

K9.

H

azar

ds

you c

an d

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ith y

ours

elf

and h

azar

ds

that

you m

ust

rep

ort

to s

om

eone

else

K10.

H

ow

to w

arn o

ther

peo

ple

about

haz

ards

and w

hy

this

is

import

ant

K11.

W

hy

you s

hould

rep

ort

acc

iden

ts a

nd n

ear

acci

den

ts a

nd w

ho y

ou s

hould

rep

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thes

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K12.

Typ

es o

f em

ergen

cies

that

may

hap

pen

in y

our

work

pla

ce a

nd h

ow

to

dea

l w

ith t

hes

e

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her

e to

fin

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aid

equip

men

t an

d w

ho t

he

regis

tere

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-aid

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in y

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work

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Saf

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nd h

andlin

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that

you

must

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way

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work

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at a

re r

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to y

our

job a

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hy

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K16.

Your

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for

fire

, an

d h

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you

should

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thes

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K17.

The

poss

ible

cau

ses

of fire

in y

our

work

pla

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K18.

W

hat

you c

an d

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risk

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fire

K19.

W

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K20.

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fire

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K21.

W

hy

it is

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s

K22.

Your

org

anis

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n’s

sec

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pro

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s an

d w

hy

thes

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port

ant

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The

corr

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r dea

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Ad

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nit

ion

of

pri

or

learn

ing

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

41

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate’

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

42

Ele

men

t 1

GEN

1/

09

.1

Main

tain

pers

on

al h

ealt

h a

nd

hyg

ien

e

Wh

at

you

mu

st d

o

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

1.

Wea

r cl

ean,

smar

t an

d a

ppro

priat

e cl

oth

ing,

footw

ear

and

hea

dgea

r

2.

Kee

p y

our

hai

r nea

t an

d t

idy

and w

ear

it in

line

with y

our

org

anis

atio

n’s

st

andar

ds

3.

Mak

e su

re a

ny

jew

elle

ry,

per

fum

e an

d c

osm

etic

s yo

u

wea

r ar

e in

lin

e w

ith

your

org

anis

atio

n’s

st

andar

ds

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

43

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

4.

Get

any

cuts

, gra

zes

and w

ounds

trea

ted b

y th

e pro

per

per

son

5.

Rep

ort

illn

ess

and

infe

ctio

ns

pro

mptly

to

the

pro

per

per

son

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

44

Ad

dit

ion

al evid

en

ce (

if a

pp

lica

ble

):

O =

dir

ect

ob

serv

ati

on

of

the learn

er’

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er’

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he

ass

ess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

45

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate’

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________



46

Element 1GEN1/09.2 Help to maintain a hygienic, safe and secure workplace

What you must cover C1 Hazards (at least 1 from)

a) Relating to equipment

b) Relating to areas where you work

c) Relating to personal clothing

C2 Ways of dealing with hazards (at least 1 from)

a) Putting them right yourself

b) Reporting them to appropriate colleagues

c) Warning other people

C3 Emergency procedures (at least 1 from)

a) Fire

b) Threat

c) Security

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

47

Wh

at

you

mu

st d

o

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

6.

Kee

p a

look

out

for

haz

ards

in y

our

work

pla

ce

7.

Iden

tify

any

haz

ards

or

pote

ntial

haz

ards

and d

eal w

ith

thes

e co

rrec

tly

8.

Rep

ort

any

acci

den

ts o

r nea

r ac

ciden

ts q

uic

kly

and

accu

rate

ly t

o t

he

pro

per

per

son

9.

Follo

w h

ealth,

hyg

iene

and s

afet

y pro

cedure

s in

all

your

work

10.

Prac

tise

em

ergen

cy p

roce

dure

s co

rrec

tly

11.

Follo

w y

our

org

anis

atio

n’s

sec

urity

pro

cedure

s

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

48

Ele

men

t: 2

GEN

1/

10

Giv

e c

ust

om

ers

a p

osi

tive im

pre

ssio

n o

f yo

urs

elf

an

d y

ou

r o

rgan

isati

on

Wh

at

yo

u m

ust

co

ver:

(A

ssess

or

to r

eco

rd r

an

ge w

ith

refe

ren

ce t

o e

lem

en

t

re

qu

irem

en

ts)

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

re

fere

nce

D

ate

Typ

e o

f evid

en

ce

Po

rtfo

lio

re

fere

nce

D

ate

Typ

e o

f evid

en

ce

Po

rtfo

lio

re

fere

nce

D

ate

C1

Haza

rds

a) R

elat

ing t

o e

quip

men

t

b)

Rel

atin

g t

o a

reas

w

her

e yo

u w

ork

c) R

elat

ing t

o p

erso

nal

cl

oth

ing

C2

Ways

of

dealin

g

wit

h h

aza

rds

a) P

utt

ing t

hem

rig

ht

yours

elf

b)

Rep

ort

ing t

hem

to

appro

priat

e co

lleag

ues

c) W

arnin

g o

ther

peo

ple

C3

Em

erg

en

cy

pro

ced

ure

s

a) F

ire

b)

Thre

at

c) S

ecurity

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

49

Ad

dit

ion

al evid

en

ce (

if a

pp

lica

ble

):

O =

dir

ect

ob

serv

ati

on

of

the learn

er’

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er’

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he

ass

ess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

50

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate’

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________



51

Unit 2: Work effectively as part of a hospitality team

Unit code: 1GEN4/09

Unit credit: 3

SCQF Unit level: 4

Introduction This unit is about making a useful contribution to the work of a team, i.e. the people you work with. ‘Team’ includes your line manager or supervisor as well as other people in your team working at the same level as yourself. The unit includes accurately following instructions; working on time; helping others when they need help; communicating with the people you work with; getting feedback on what you do well and where you could improve and continuing to learn and develop yourself.

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

52

Wh

at

you

mu

st k

no

w

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

know

ledge

and u

nder

stan

din

g f

or

each

sta

ndar

d.

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

Plan

and o

rgan

ise

your

work

K1.

W

hy

it is

esse

ntial

to u

nder

stan

d t

he

requirem

ents

of th

e w

ork

K2.

The

ben

efits

to y

ou a

nd y

our

team

of

pla

nnin

g a

nd o

rgan

isin

g y

our

work

K3.

H

ow

to m

ake

the

most

eff

icie

nt

use

of

your

tim

e an

d a

void

thin

gs

that

may

unnec

essa

rily

dis

rupt

it

K4.

The

ben

efits

of ke

epin

g e

very

thin

g y

ou n

eed f

or y

our

work

org

anis

ed a

nd a

vaila

ble

K5.

W

hy

it is

import

ant

to k

eep y

our

work

are

a cl

ean a

nd t

idy

K6.

W

hy

it is

import

ant

to k

eep w

aste

to a

min

imum

K7.

W

hen

to a

sk f

or

hel

p a

nd w

ho

you c

an a

sk

Work

effec

tive

ly w

ith t

eam

mem

ber

s

K8.

W

hy

effe

ctiv

e te

amw

ork

is

import

ant

K9.

The

peo

ple

in y

our

team

and h

ow

they

fit into

the

org

anis

atio

n

K10.

The

resp

onsi

bili

ties

of

the

team

and w

hy

it is

import

ant

to t

he

org

anis

atio

n a

s a

whole

K11.

H

ow

to m

ainta

in g

ood w

ork

ing r

elat

ionsh

ips

with t

eam

mem

ber

s

K12.

H

ow

to d

eter

min

e if h

elpin

g a

tea

m m

ember

will

pre

vent

you f

rom

com

ple

ting y

our

ow

n w

ork

on t

ime

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

53

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

Work

effec

tive

ly w

ith t

eam

mem

ber

s

K13.

The

limits

of

your

job r

ole

and w

hat

you c

an a

nd c

annot

do w

hen

hel

pin

g t

eam

mem

ber

s

K14.

W

hat

could

be

esse

ntial

info

rmat

ion t

hat

nee

ds

to b

e pas

sed o

n t

o a

tea

m m

ember

and w

hy

you n

eed t

o pas

s it o

n a

s so

on a

s poss

ible

K15.

The

types

of

beh

avio

ur

that

hel

p t

he

team

to w

ork

wel

l an

d t

he

types

that

do n

ot

K16.

W

hy

you s

hould

rep

ort

any

pro

ble

ms

with w

orki

ng r

elat

ionsh

ips

to y

our

line

man

ager

K17.

H

ow

to c

om

munic

ate

clea

rly

and w

hy

it is

import

ant

Dev

elop y

our

ow

n s

kills

K18.

W

hy

it is

import

ant

to im

pro

ve y

our

know

ledge

and s

kills

K19.

H

ow

to g

et fee

dbac

k fr

om

tea

m m

ember

s an

d h

ow

this

can

hel

p y

ou

K20.

H

ow

a lea

rnin

g p

lan s

hould

hel

p t

o im

pro

ve y

our

work

K21.

W

hy

it is

import

ant

to r

evie

w y

our

action/l

earn

ing p

lan r

egula

rly

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

54

Ad

dit

ion

al evid

en

ce (

if a

pp

lica

ble

):

O =

dir

ect

ob

serv

ati

on

of

the learn

er’

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er’

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he

ass

ess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

55

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate’

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

56

Pla

n a

nd

org

an

ise y

ou

r w

ork

Wh

at

you

mu

st d

o

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

1.

Mak

e su

re y

ou

under

stan

d t

he

requirem

ents

of

the

work

2.

Ask

ques

tions

about

thin

gs

you d

o n

ot

under

stan

d

3.

Acc

ura

tely

follo

w

inst

ruct

ions

4.

Plan

your

work

by

prioritisi

ng t

asks

in

ord

er o

f im

port

ance

5.

Kee

p e

very

thin

g

you n

eed f

or y

our

work

org

anis

ed a

nd

avai

lable

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

57

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

6.

Kee

p y

our

work

ar

ea a

s cl

ean a

nd t

idy

as p

oss

ible

7.

Kee

p w

aste

to a

m

inim

um

8.

Ask

for

hel

p f

rom

th

e re

leva

nt

per

son if

you n

eed it

9.

Provi

de

work

on

tim

e an

d a

s ag

reed

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

58

Ad

dit

ion

al evid

en

ce (

if a

pp

lica

ble

):

O =

dir

ect

ob

serv

ati

on

of

the learn

er’

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er’

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he

ass

ess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

59

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate’

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

60

Wo

rk e

ffect

ively

wit

h t

eam

mem

bers

Wh

at

you

mu

st d

o

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

10.

Giv

e te

am

mem

ber

s hel

p w

hen

th

ey a

sk for

it

11.

Mak

e su

re t

he

hel

p y

ou g

ive

them

is

within

the

limits

of

your

job r

ole

12.

Mak

e su

re t

he

hel

p y

ou g

ive

does

not

pre

vent

you f

rom

co

mple

ting y

our

own

work

on t

ime

13.

Pass

on im

port

ant

info

rmat

ion t

o t

eam

m

ember

s as

soon a

s poss

ible

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

61

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

14.

Mai

nta

in g

ood

work

ing r

elat

ionsh

ips

with t

eam

mem

ber

s

15.

Rep

ort

any

pro

ble

ms

with w

ork

ing

rela

tionsh

ips

to t

he

rele

vant

per

son

16.

Com

munic

ate

clea

rly

and e

ffec

tive

ly

with t

eam

mem

ber

s

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

62

Ad

dit

ion

al evid

en

ce (

if a

pp

lica

ble

):

O =

dir

ect

ob

serv

ati

on

of

the learn

er’

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er’

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he

ass

ess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

63

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate’

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

64

Develo

p y

ou

r o

wn

skills

Wh

at

you

mu

st d

o

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

17.

See

k fe

edbac

k on

your

work

and d

eal

with t

his

fee

dbac

k posi

tive

ly

18.

Iden

tify

, w

ith t

he

rele

vant

per

son,

aspec

ts o

f yo

ur

work

w

hic

h a

re u

p t

o

stan

dar

d a

nd a

reas

th

at y

ou c

ould

im

pro

ve

19.

Agre

e w

hat

you

hav

e to

do t

o im

pro

ve

your

work

20.

Agre

e an

ac

tion/l

earn

ing p

lan

with t

he

rele

vant

per

son

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

65

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

21.

See

k opport

unitie

s to

rev

iew

and d

evel

op

your

pla

n

N029531 —

Can

did

ate

Logbook

— S

VQ

2 in F

ood a

nd B

ever

age

Ser

vice

at

SCQ

F Le

vel 5 —

Issu

e 2 —

Apri

l 2013 ©

Pea

rson E

duca

tion L

imited

2013

66

Ad

dit

ion

al evid

en

ce (

if a

pp

lica

ble

):

O =

dir

ect

ob

serv

ati

on

of

the learn

er’

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m

Documents

SVQ2 in Food and Beverage Service at SCQF Level 5 › content › dam › pdf › ... · Unit 1: Maintain a safe, hygienic and secure working environment 37 Unit 2: Work effectively