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Elements and Performance Criteria

1. Discuss menu items and selections
   • Culinary styles and cooking methods of menu items are discussed with passengers using appropriate language, terminology and correct pronunciation in accordance with passenger needs
2. Passengers are advised about the selection of menu items available, and provided with options and possible variations in accordance with passenger and operational needs
3. Advise passengers about food
   • Information is accessed from appropriate sources to advise passengers about menu items in accordance with workplace procedures
4. Passengers are advised about a range of foods in terms of varieties, quality factors, ingredients and cooking methods as required, using standard airline descriptions and in accordance with workplace procedures
5. Foods are described using standard industry descriptions in terms of preparation methods and styles of service
6. Advise passengers about special menu items
   • Passengers are advised about special menu items using standard airline descriptions and appropriate terminology in accordance with workplace procedures
7. Appropriate responses are made to passenger requests for information on dietary features of special menu items in accordance with workplace procedures
8. Contribute to menu development
   • Trends in passenger needs are identified and interpreted based on direct contact and workplace experience
9. Advice on hygiene approaches is provided on request
10. Suggestions and feedback about possible changes to menu development is provided to relevant personnel in accordance with workplace procedures

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.

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