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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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Pearson Education Ltd is one of the UK’s largest awarding organisations, offering academic and vocational qualifications and testing to schools, colleges, employers and other places of learning, both in the UK and internationally. Qualifications offered include GCSE, AS and A Level, S/NVQ and our BTEC suite of vocational qualifications, ranging from Entry Level to BTEC Higher National Diplomas. Pearson Education Ltd administers work-based qualifications.
Through initiatives such as onscreen marking and administration, Pearson is leading the way in using technology to modernise educational assessment, and to support teachers and learners.
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
References to third party material made in this specification are made in good faith. We do not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)
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�
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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
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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
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N029531 — Candidate Logbook — SVQ2 in Food and Beverage Service at SCQF Level 5 —
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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.
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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.
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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
Unit code Title Unit credit
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
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Group B. You must achieve one of the units listed below:
Unit number
Unit code Title Unit credit
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
Unit code Title Unit credit
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
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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:
all of the mandatory units
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]
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 Service route]
Group A. You must achieve at least two of the units listed below:
Unit number
Unit code Title Unit credit
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
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The remaining four units can come from either Group A or Group B.
Group B
Unit number
Unit code Title Unit credit
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
16 2BS1/10 Prepare and clear the bar area 4 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
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
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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:
all of the mandatory units
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]
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
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
Unit code Title Unit credit
SCQF level
16 2BS1/10 Prepare and clear the bar area 4 5
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
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The remaining five units can come from either Group A or Group B.
Group B
Unit number
Unit code Title Unit credit
SCQF level
17 2BS5/10 Maintain cellars and kegs 3 5
18 2BS6/10 Clean drinks dispense lines 3 5
13 2BS8/10 Prepare and serve hot drinks using specialist equipment
4 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
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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.
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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:
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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:
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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):
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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
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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
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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:
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Example form 6 — Unit sign-off record
SVQ title and level:
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
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Optional units
Unit number Title Assessor’s signature
Date
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Example form 7 — Work Log
SVQ title and level:
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
Candidate’s signature: Date:
Assessor’s signature: Date:
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Example form 8 — Observation record
SVQ title and level:
Unit/element(s):
Candidate: Date of observation:
Evidence index number:
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.
Assessor’s signature: Date:
Candidate’s signature: Date:
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Example form 9 — Witness testimony
SVQ title and level:
Candidate name:
Evidence index number:
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
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Example form 10 — Expert witness evidence record
SVQ title and level:
Candidate name:
Evidence index number:
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
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Example form 11 — Record of questions and candidate’s answers
SVQ title and level:
Candidate name:
Unit: Element(s):
Evidence index number:
Circumstances of assessment:
List of questions and candidate’s responses:
Q:
A:
Q:
A:
Assessor’s signature: Date:
Candidate’s signature: Date:
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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
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Mandatory units
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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.
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N029531 —
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iene
K7.
W
hat
you s
hould
do if yo
u h
ave
cuts
, gra
zes
and w
ounds
and w
hy
it is
import
ant
For
Ele
men
t 1G
EN
1/0
9.2
Hel
p t
o m
ainta
in a
hyg
ienic
, sa
fe a
nd s
ecure
work
pla
ce
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
eal w
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
ort
thes
e to
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
K13.
W
her
e to
fin
d first
aid
equip
men
t an
d w
ho t
he
regis
tere
d f
irst
-aid
er is
in y
our
work
pla
ce
K14.
Saf
e lif
ting a
nd h
andlin
g t
echniq
ues
that
you
must
follo
w
K15.
O
ther
way
s of
work
ing s
afel
y th
at a
re r
elev
ant
to y
our
job a
nd w
hy
thes
e ar
e im
port
ant
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Kn
ow
led
ge
Typ
e o
f evid
en
ce
Date
For
Ele
men
t 1G
EN
1/0
9.2
Hel
p t
o m
ainta
in a
hyg
ienic
, sa
fe a
nd s
ecure
work
pla
ce
K16.
Your
org
anis
atio
n’s
em
ergen
cy p
roce
dure
s, in p
articu
lar
for
fire
, an
d h
ow
you
should
follo
w
thes
e
K17.
The
poss
ible
cau
ses
of fire
in y
our
work
pla
ce
K18.
W
hat
you c
an d
o t
o m
inim
ise
the
risk
of
fire
K19.
W
her
e to
fin
d fire
alar
ms
and h
ow
to s
et t
hem
off
K20.
W
hy
you s
hould
nev
er a
ppro
ach a
fire
unle
ss it
is s
afe
to d
o s
o
K21.
W
hy
it is
import
ant
to follo
w f
ire
safe
ty law
s
K22.
Your
org
anis
atio
n’s
sec
urity
pro
cedure
s an
d w
hy
thes
e ar
e im
port
ant
K23.
The
corr
ect
pro
cedure
s fo
r dea
ling w
ith c
ust
om
er p
roper
ty
K24.
W
hy
it is
import
ant
to r
eport
all
usu
al/n
on-r
outine
inci
den
ts t
o t
he
appro
priat
e per
son
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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
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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:
___________________
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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
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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
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imited
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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
-
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imited
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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:
___________________
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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
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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
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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
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imited
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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
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imited
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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:
___________________
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N029531 — Candidate Logbook — SVQ2 in Food and Beverage Service at SCQF Level 5 —
Issue 2 — April 2013 © Pearson Education Limited 2013
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.
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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
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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
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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
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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:
___________________
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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
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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
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tion L
imited
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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
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duca
tion L
imited
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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:
___________________
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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
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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
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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
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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:
___________________
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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