Unit details for Hospitality Service and Current Trends within the industry - National Database of Accredited Qualifications

Hospitality Service and Current Trends within the industry

Unit summary

The purpose of this unit is to introduce learners to how food and beverages are served to customers in the wide range of food and beverage service offered across the hospitality industry. This unit also gives learners an opportunity to develop a range of food service skills that can lead to part time employment opportunities or transferable skills such as customer service that can also be used to gain employment in other industries such as retail.

Unit details

Unit reference number

D/501/8623

Unit owner name

AQA - City & Guilds

Unit owner reference number

Hospitality 2.6

Unit level

Level 2

Unit sector/subject area<br>Unit sub-areas

07 Retail and Commercial Enterprise
- 07.4 Hospitality and Catering

Unit guided learning hours

Unit grading system

A*/A/B/C

Unit Dates

Available from:

01/09/2009

Expiry:

31/08/2014

Unit assessment methods

Task-based controlled assessment

Learning outcome / assessment criteria

Learning Outcome	Assessment Criteria
1. Know the range of food and beverages and different methods of service available in UK hospitality establishments	a. describe the range of food and beverages available in the UK hospitality industry including those from other cultures. b. describe the different methods of service available in the UK hospitality industry.
2. Understand the impact of changes and trends in the hospitality industry related to the serving of food and beverages	a. summarise the impact of changes and trends with the hospitality industry from different perspectives b. explain the impact of changes in external factors on the hospitality industry c. explain the meaning and definition of sensible drinking and retailing and their effect on the hospitality industry.
3. Be able to serve a range of food and beverages to a range of customers	a. demonstrate food and beverage service skills to an appropriate standard and to a range of customers to suit roles and situations b. meet and greet customers effectively c. take customers orders accurately and efficiently d. serve a range of food and beverages prioritising actions and organising time effectively.
4. Be able to evaluate their own and others’ contribution to the maintenance of a safe working environment, when providing food and beverage services	a. demonstrate the ways in which they ensure a safe working environment for themselves and customers b. describe the consequences of unsafe behaviour c. report legal and regulatory issues to a responsible person d. evaluate their own and their colleagues’ contributions towards maintaining a safe working environment.