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Evidence Guide: AVII0013 - Carry out aircraft business and first class meal and non-alcoholic beverage service

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AVII0013 - Carry out aircraft business and first class meal and non-alcoholic beverage service

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for meal service

  1. Food is prepared hygienically in accordance with workplace procedures and regulatory requirements
Food is prepared hygienically in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment used in food preparation is maintained in a safe and hygienic condition at all times in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment, implements and utensils are used in a safe manner throughout the preparation and serving of food or dishes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work practices and methods of service adopted during meal service operations are in accordance with workplace procedures and standards, ensuring the safety of staff and passengers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Menus and wine lists are sourced and consulted on to ensure product knowledge

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, lay and set tables

  1. Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards
Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tables are prepared to workplace standards, with the appropriate equipment and utensils for a given menu

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, prepare and display mobile service unit

  1. Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service
Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mobile service unit equipment is checked to ensure it is clean and serviceable

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Items for salad preparation and garnishing are prepared and displayed on mobile service unit in accordance with workplace procedures and customer service standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mobile service unit is set up in accordance with regulatory requirements, and workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise passengers about food and non-alcoholic beverage selection

  1. Dish names and specialities are explained to passengers
Dish names and specialities are explained to passengers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients of dishes and preparation methods are explained and shown to passengers to assist them in selecting dishes appropriately relative to their dietary requirements, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate advice is politely given to passengers to assist them in selecting non-alcoholic beverages at the appropriate time

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate and serve a range of foods from mobile service unit

  1. Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley
Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate accompaniments are selected to suit passenger meal choice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meal choice is presented to passenger in accordance with regulatory requirements, and workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work in cooperation with galley operator

  1. Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required
Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate relationship is established and maintained with galley operator and cabin operators to ensure service is maintained correctly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rectify spillages, clear and re-lay table

  1. Spillages are promptly identified and dealt with in accordance with workplace procedures and standards
Spillages are promptly identified and dealt with in accordance with workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Spilt food/beverage is replaced as required with minimum disruption to passengers and crew

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Debris is removed and linen changed safely and promptly after spillage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passenger needs are attended to in a polite and friendly manner in accordance with workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tables are cleaned, set and re-laid as required after completion of meals ensuring minimum disruption to passenger

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reset mobile service unit

  1. Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards
Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mobile service unit is reset correctly with appropriate equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mobile service unit is restocked correctly with clean equipment, utensils and linen in accordance with regulatory requirements, and workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle passenger complaints

  1. Complaints on service or meals are received promptly and in a courteous manner from passengers
Complaints on service or meals are received promptly and in a courteous manner from passengers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passenger complaints are handled in a timely and courteous manner in accordance with workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passengers are advised about action that will be taken in response to their complaints

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate follow-up action is taken and passenger satisfaction checked in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge
Range Statement

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