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
What evidence can you provide to prove your understanding of each of the following citeria?
Prepare bar for service.
|
|
Set up bar display and work area according to regulatory and enterprise requirements and style of bar service. Completed |
Evidence:
|
Check and restock bar products and materials where necessary, completing any required documentation. Completed |
Evidence:
|
Store all items in correct place and at correct temperature. Completed |
Evidence:
|
Prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, according to enterprise requirements. Completed |
Evidence:
|
Take drink orders.
|
|
Take orders and either note or memorise them correctly. Completed |
Evidence:
|
Check products and brand preferences with the customer in a courteous manner. Completed |
Evidence:
|
Make recommendations and suggestions to customers to assist them with drink selection, and promote or up-sell products as appropriate. Completed |
Evidence:
|
Identify any specific customer preferences. Completed |
Evidence:
|
Receive and process customer payments. Completed |
Evidence:
|
Prepare and serve drinks.
|
|
Serve drinks promptly and courteously according to customer preferences, using required glassware and garnishes. Completed |
Evidence:
|
Prepare drinks according to legal and enterprise standards, using the correct equipment, ingredients and standard measures. Completed |
Evidence:
|
Prepare non-alcoholic beverages and serve according to customer preference. Completed |
Evidence:
|
Minimise wastage and spillage. Completed |
Evidence:
|
Check beverage quality during service and take corrective action when required. Completed |
Evidence:
|
Report beverage quality issues promptly to the appropriate person. Completed |
Evidence:
|
Provide tray service where appropriate, according to enterprise procedures. Completed |
Evidence:
|
Attend to any mishaps promptly and safely. Completed |
Evidence:
|
Close down bar operations.
|
|
When appropriate, shut down equipment according to enterprise safety procedures and manufacturer instructions. Completed |
Evidence:
|
Clear, clean or dismantle bar areas according to enterprise procedures. Completed |
Evidence:
|
Store any suitable leftover garnishes hygienically and at the correct temperature. Completed |
Evidence:
|
Check and reorder stock according to enterprise procedures. Completed |
Evidence:
|
Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place. Completed |
Evidence:
|
Where appropriate, conduct a handover to incoming bar staff and share relevantinformation. Completed |
Evidence:
|
Reduce negative environmental impacts.
|
|
Use energy, water and other resources efficiently when operating and cleaning the bar to reduce negative environmental impacts. Completed |
Evidence:
|
Recycle any glass and plastic bottles and containers. Completed |
Evidence:
|
Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts. Completed |
Evidence:
|