uhc75m cold drinks service · - water - cordials used a minimum of 4 accompaniments when making...
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UHC75M Cold drinks service
Unit reference number: A/615/0914
Level: 2
Guided Learning (GL) hours: 50
Overview
The aim of this unit is to develop learners’ knowledge, understanding and practical skills in
preparing and serving cold drinks. Learners will investigate different types of cold drinks and
the equipment required to prepare cold drinks.
Learners will develop their practical skills and focus on the production and service of cold
drinks. Learners will review their own performance and know how to correct errors and
improve the service of cold drinks.
Learning outcomes
On completion of this unit, learners will: LO1 Know the equipment required to prepare and serve cold drinks
LO2 Know the characteristics and types of cold drinks
LO3 Know how to prepare and serve cold drinks
LO4 Know how to take payments
LO5 Be able to prepare and serve cold drinks
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Assessment requirements
Learners must complete all four assessment requirements related to this unit:
1. Portfolio 2. Graded practical assessment 3. External examination 4. Graded synoptic assessment
1. Portfolio
Learners must produce a portfolio. At a minimum the portfolio must contain evidence that learners have:
Carried out a minimum of 2 types of service - Bar
- Table
Checked and cleaned a minimum of 8 pieces of equipment before use - Glasses
- Measures
- Trays
- Refrigerators
- Bar area
- Menus
- Bottles
- Openers
- Chillers
- Bar mats
- Knives
- Plates
- Stirrers
- Ice buckets
- Wine coolers
After use, checked and cleaned a minimum of 8 pieces of equipment
- Glasses
- Measures
- Trays
- Refrigerators
- Bar area
- Menus
- Bottles
- Openers
- Chillers
- Bar mats
- Knives
- Plates
- Stirrers
- Ice buckets
- Wine coolers
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Prepared and served a minimum of 8 types of cold drinks - Wines
- Beers, Ales, Ciders and Perrys
- Spirits
- Fortified wines
- Liqueurs
- Fruit juices
- Sodas
- Water
- Cordials
Used a minimum of 4 accompaniments when making cold drinks - Ice
- Slice of citrus fruit
- Olives
- Cherries
- Straws
Taken a minimum of 1 type of payment - Cash
- Credit and debit card
- Contact less payment
- Payment apps
The portfolio which must be completed prior to learners undertaking the graded practical skills test. Whilst the portfolio will not be graded, they may be sampled by the VTCT External Quality Assurer (EQA). Evidence from the graded practical assessment must also be presented in the portfolio.
2. Graded practical assessment
Learners must carry out a complete practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment. At a minimum the graded practical assessment for this unit must cover:
Preparation of equipment and work area ready for delivery of a cold drinks service
Delivery of a cold drinks service, including taking payments during the service session
Closure of the work area following a cold drinks service
Recorded professional discussion can also be used as an assessment method attached to the graded practical assessment and is particularly useful for gathering evidence for criteria related to evaluation and reflection. Professional discussions should be planned and recorded.
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3. External examination
Whilst the theory content of LO1, LO2, LO3 and LO4 may be naturally assessed in the graded practical assessment, they will be tested by an external examination towards the end of the period of learning. External examinations will test knowledge and understanding from across the whole vocational area (mandatory units). Learners should use the unit content section of this unit to aid revision since exam questions will test the full breadth of this section. External examinations will be set and marked by VTCT and will contribute to the overall qualification grade.
4. Graded synoptic assessment
In the last term or final third of their qualification, learners will be required to undertake a graded synoptic assessment. This will require learners to carry out a range of practical skills from across the whole vocational area (all mandatory units). Assessment coverage will vary year on year, although all services will be covered over time. VTCT will set a brief for centres which will detail the food and beverage service situation to be used in the graded synoptic assessment. Grading descriptors for the synoptic assessment will also be provided by VTCT. The graded synoptic assessment will be marked and graded by centre staff and externally verified by VTCT. The graded synoptic assessment will contribute to the overall qualification grade.
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Unit content
LO1 Know the equipment required to prepare and service cold drinks
Learners must know the range of equipment for cold drinks:
Glasses
Measures
Trays
Refrigerators
Bar area
Menus
Bottles
Openers
Chillers
Bar mats
Knives
Plates
Stirrers
Ice buckets
Wine coolers
Learners must know the drinking vessels for cold drinks:
Pint glasses
Half pint glasses
Slim Jims
Sherry glasses
Liqueur glasses
Wine glasses – red wine glasses have a larger bowl and white wine glasses have a smaller bowl
Champagne flutes
Tumblers
Cocktail glasses Learners must know the checks to be made before service:
All equipment is available, clean and in ample supply
Broken or damaged equipment and drinking vessels to be removed and disposed of in line with organisational procedures
Everything is in working order
Stock is full and has been re-stocked in line with organisations procedures
Any items missing or low on stock to be reported in line with organisation’s procedures
All areas have been checked to ensure they are clean and ready for service
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Learners must know the checks to be made after service:
Remove any broken or damaged items and report to supervisor in line with organisational procedures
Restock area in line with organisational procedures
Thorough cleaning of work areas and customer area in line with organisational procedures
Empty bins and recycle in line with organisation requirements in line with organisational procedures
Learners must know the common faults with equipment:
Electrical faults with equipment
Machinery not working correctly, e.g. ice machines not producing ice
Water supply not working
Blocked drainage – caused by the build-up of waste
Liquid leaking from machine Learners must know how to rectify common faults with equipment:
Inform supervisor
Call maintenance to repair faults
Learners must know how to deal with waste and rubbish:
Bins with a lid to be present in the working area to contain waste and control smell
Emptying of bins regularly – throughout and after service to prevent overflow of waste and unpleasant smells
Crush plastic bottles and cans – to reduce volume and render more easily disposed of
Recycle – when appropriate and as much as possible Learners must know the importance of leaving areas clean, tidy and safe:
Comply with current legislation for health, safety and hygiene
Ensure customer satisfaction as customers expect to see a clean, tidy and safe work space to reflect organisation’s image and reputation
Professional practice, so colleagues on the next shift have a clean working space; professional pride in keeping space clean and clear
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LO2 Know the characteristics and types of cold drinks
Learners must know the types of cold drinks:
Wines – e.g. white, red, rose, sparkling
Beers, Ales, Cider and Perrys (pear cider)
Spirits – e.g. gin, vodka, rum, brandy, tequila, whiskey
Fortified wines – e.g. port and sherry
Liqueurs – e.g. Cointreau, Grand Marnier, Baileys
Mixers – e.g. tonic water, ginger ale
Fruit juices – e.g. orange, apple, mixed juices, cranberry
Sodas – e.g. coca cola, lemonade, orange, diet and low calorie soda
Water – e.g. still, sparkling, tap
Cordials – e.g. blackcurrant, orange, lemon
Learners must know the processing stages for wines and beers:
Wine processing stages – harvesting, crushing and pressing, fermentation, clarification, aging and bottling
Beer processing – water, malt, mashing, lautering, boiling and hopping, hop separation and cooling, fermentation, clears, packaging
Learners must know the characteristics of drinks:
Wine - Sweetness, this characteristic comes from the sugar sweetness or fruit sweetness
- Acidity is determined by the ripeness of the grapes used in winemaking; as grapes ripen the acidity reduces
- Bitterness comes from extremely young wines that have not matured
Beers, Ales, Cider and Perrys - Ales – sweet, full-bodied with a fruity taste
- Lagers – full or thin body, can be dry with a hop taste, fruity with presence of sugar or rich with a malt and fruit taste
- Stouts – rich and full with hints of coffee/chocolate/liquorice/molasses with no apparent hops
- Still ciders – have a strong body with strong taste of apple
- Still Perrys – have a light and fruity character with a soft floral taste
Spirits - Brandy – floral, honey/fruit
- Gin – the main flavour comes from juniper berries
- Rum – light rums tend to be lighter and drier, and darker rum richer and heavier in flavour with hints of wood/nuts/honey/spice/vanilla/cocoa/orange
- Tequila – can have a sweet aroma and taste or herbaceous fragrance and flavour
- Vodka – clear with a clean taste, can also be flavoured with red pepper/ginger/fruit flavours
- Whiskey – can be fresh/fruit/citrus/floral/herbal/grassy/nutty/barley/biscuity/dried fruit
Liqueurs - Cointreau – orange flavoured and sweet
- Tia Maria – a dark liqueur flavoured with coffee
- Baileys – an Irish whiskey – and cream-based liqueur
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Learners must know the accompaniments for cold drinks:
Ice
Slice of citrus fruit
Olives
Cherries
Straws
Water
Learners must know to handle and store products and ingredients correctly and safely:
Food safety and health and safety should be adhered to at all times when handling ingredients and items. This will maintain customer satisfaction, reduce complaints and improve business reputation
Stock rotation – first in, first out – to use oldest stock first
Use-by and best before dates should be adhered to, to ensure quality of drinks produced
Chilled wine 6 – 8°C
Ales, beers and draught ciders in a cellar at 10 – 12°C
Spirits at room temperature 18 – 20°C
Mixers, soda, water, fruit juice and cordials can be stored at room temperature or in the cellar. Can be put into the refrigerator before service
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LO3 Know how to prepare and serve cold drinks
Learners must know how to prepare and serve a range of cold drinks with
accompaniments:
Prepare service area fully before service ensuring, all checks are completed and all equipment is available
Table service – where customers are seated and their orders are taken at the table
Bar service – where customers order and wait for their drink and take it to their table
Taking orders correctly, promptly and serving customers in order of arrival
Using equipment correctly
Pouring drinks correctly – e.g. pouring a bottled drink slowly with the glass tipped at an angle
Keeping up with orders so customers are not kept waiting for longer than necessary
Using correct glasses for the drink ordered, e.g. pint glass for draught ale
Complying with health and safety
Serving the correct accompaniments, e.g. ice and slice of lemon in coke, gin and tonic or vodka and tonic
Learners must know customer service techniques:
Verbal and non-verbal communication – e.g. appearance, body language, eye contact, facial expressions, language used, voice tone and volume, pace of speech
Greet and attend to customers promptly with open body language, welcoming voice and gestures
Promote other products such as bar snacks to increase spending and offer excellent customer service
Giving advice on drinks and ingredients to enable customers to make educated choices
Serve drinks in line with service style
Keeping area clean and tidy and work in a safe and hygienic manner to prevent cross-contamination
Dealing quickly and efficiently with any problems or complaints Learners must know issues when serving cold drinks:
Over pouring and under pouring
Shortages of types of drinks - Stock control
- Stock rotation
- How to store drinks in line with organisational procedures
Shortage of accompaniment – store correctly so as to keep accompaniments fresh
Out of date items – disposed of correctly
Incorrect lay-up of bar area – in line with organisational procedures
Incorrect menu information – legal implications, impact on customer experience
Customer special requirements – unable to meet customer expectation, negative impact
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Learners must know the problems with cold drinks:
Beer and ales – can sometimes be too cold/warm, no head, totally flat and out of condition, hazy and has yeast particles or protein floating in the liquid, short measure. Dispose of responsibly and in line with organisational procedures
Broken cork in a wine bottle – pieces of cork gets into the wine and affects the quality, taste and condition of wine. Dispose of responsibly and in line with organisational procedures
Corked or other unacceptable wine – corked wine taste unpleasant and smells like damp cardboard. Dispose of responsibly and in line with organisational procedures
Broken or damaged bottles – the content could have become contaminated, have lost its fizz or fermented and be undrinkable. Dispose of responsibly and in line with organisational procedures
Spillages – need to be cleaned up immediately as these create a hazard. Dispose of responsibly and in line with organisational procedures
Learners must know how to correct the problems with serving drinks:
Ensure full checks of the bar are undertaken before opening
Keeping kegs cold and at a constant temperature. Beers are not to be stored close to heat sources as this affects the quality of the beer
Broken cork can be removed with string
Corked or other unacceptable wine should be returned to supplier
Broken bottles should be immediately replaced and disposed of in line with organisational procedures
Spillage clear-up spillage with appropriate cleaning materials immediately and apologise to customer
Learners must know about handling and storing products and ingredients correctly and safely:
Stock rotation, first in first out to use oldest products first
Use-by/best before dates need to be adhered to, to ensure quality
Cool dry place to preserve quality of the coffee
Airtight containers for garnishes and stored in refrigerator
Secure from pests to prevent cross-contamination
Wine stored at 6°C – 8°C
Ales, beer and draught ciders in a cellar at 10°C – 12°C
Spirits at room temperature 18°C – 20°C
Mixers, soda, waters, fruit juices and cordials can be stored at room temperature or in the cellar and then put into a refrigerator ready for service
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LO4 Know how to take payments
Learners must know the different types of payment:
Cash
Credit and debit card
Contact less payment
Payment apps
Payment apps, for example - Apple pay
New apps and payment systems Learners must know how to prepare customer bills:
Use payment point electronic or manual
Ensure sufficient work stationery – till roll, bills, stapler, pens
Knowledge of prices – price lists, menus, pre-programmed till, dockets, VAT receipts
Sub-total and total as necessary
Check before printing
Present the bill to the customer in line with organisation procedures
How to split the bill, using apps or till
Before taking payment ask the customer to check bill to make sure they agree it is correct
Follow organisation’s procedure for taking payments
Learners know how to take payment:
Confirm with the customer the bill total
Cash payment - Check amount tendered by counting it
- Count change back to customer, count into customers hand
- Acknowledge the customer’s payment
- Secure cash
- Be aware if notes need to be checked to ensure they are genuine
Credit and debit cards - Entering the bill amount into the card machine
- Ask customer to following instructions on card machine, with option to enter gratuity
- Ask customer to enter pin number – be aware of customer’s personal space when using the machine
- Ask customer to remove card once payment has been processed
- Give customer their receipt
- Acknowledge the customer’s payment
Contactless payment (for payments of £30 and under (correct as at September 2016)) - Entering the bill amount into card machine
- Ask the customer to press card against the card reader to make payment
- Give customer their receipt, if required
- Acknowledge the customer’s payment
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Payment apps – e.g. Apple pay - Entering the bill amount into the card machine or device
- Ask customer to following instructions on card machine or device, with option to enter gratuity
- Ask customer to press their phone against the reader and select payment card
- Give customer their receipt, if required
- Acknowledge the customer’s payment
Follow procedures for a declined payment - Ask for another form of payment
- Report to supervisor
Comply with legislation
Follow security procedures
Learners must know the importance of following organisational payment procedures:
Reduce risk of theft if procedures are followed correctly
Ensure payments are processed - Correctly
- Efficiently Report any errors to supervisor immediately
Ensure till balances at the end of the shift so any discrepancies can be investigated
Learners must know how to deal with problems when taking payment:
Equipment breakdown - Use another card machine or payment method
- Report to supervisor
- Follow organisational procedure
Suspected counterfeit notes - Follow organisational procedures for checking notes
- If unsure refer to supervisor
Insufficient notes or change - Seek assistance of supervisor to resolve problem
- Follow organisational procedure
Queues - Seek assistance from another member of the team to open another till or payment
point
- Ask supervisor for help to reduce queues
- Apologise to each customer as they reach the till
Customer forgets pin, card will not swipe - Ask for alternative payment method
- Report to supervisor
- Follow organisational procedure
Customer unable to make payment - Report to supervisor for assistance
- Follow organisational procedure
- Be professional
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Incorrect customer bill - Apologise
- Investigate the discrepancy
- Issue new bill
- Seek authorisation from supervisor
- Follow organisational procedure
Attempted fraud or theft, or a runner - Quickly seek help and support from a team member and supervisor
- Follow organisational procedure
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LO5 Be able to prepare and serve cold drinks
Comply with uniform and personal appearance standards: Wear the correct uniform to comply with health and safety, food safety, Personal Protective Equipment (PPE) regulations
The uniform must be clean
Hair must be tied back and put under a hat or hair net
Beards or facial hair must be covered with a net
Clean apron must be used to prevent cross-contamination
Nails must be short, clean and unpolished and to prevent cross-contamination
No jewellery should be worn
No strong smelling perfume or body spray as this will affect the flavour of delicate food items
Comply with food safety and food hygiene standards: Learners should make sure beverage items are safe to use
Make sure nothing is added or removed and ingredients are not treated in a way that makes them harmful
Unsafe ingredients must be withdrawn and reported to supervisor
Records should be kept on where ingredients were obtained and this information should be shown on demand – known as ‘traceability’
Apply hazard analysis and critical control points (HACCP):
To avoid hazards. This keeps food and drink items safe from biological, chemical and physical safety hazards – e.g. garnishes for drinks should be kept covered, the bar should be regularly cleaned, all dirty glasses should be cleared quickly and washed, all rubbish should be disposed appropriately to prevent cross-contamination and hazards. Temperature of storage should be checked to ensure ideal storage conditions are being maintained
Hazard Analysis Critical Control Points (HACCP) are an internationally recognised food safety management method. The emphasis is on identifying the critical points in a process where food safety problems (or hazards) could arise. Steps can then be put in place to prevent things going wrong. Keeping records is also an important part of HACCP systems
Prepare for, and close a service session:
Prepare - All equipment is available, clean and in ample supply
- Check for breakages and damage to equipment and drinking vessels
- Everything is in working order
- Stock is full
- Any items missing or low on stock to be reported
- All areas are clean and ready for service
Close - Remove any broken or damaged items and report to supervisor
- Restock area
- Thorough cleaning of work areas and customer area
- Empty bins and recycle in line with organisation requirements
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Prepare and serve cold drinks:
Cold drinks - Wines
- Beers, Ales, Ciders and Perrys including bottles and pumps
- Spirits
- Shots
- Vermouth
- Cocktails
- Liqueurs
- Fruit juices
- Cordials
- Water
- Sodas
- Fortified wines
Use equipment appropriately - Following health and safety procedures
Serve drinks in line with requirements - Using the correct drink glass
- Use correct garnish
- Check quality points for drinks
- Check drinks meet all quality points Provide customer service:
Appropriate and positive verbal and non-verbal communication – appearance, body
language, eye contact, facial expressions, language used, voice tone and volume, pace
of speech
Greet and attend to customer promptly
Giving advice on drinks and ingredients
Serve drinks in line with service style
Keep area clean and tidy and work in a safe and hygienic manner
Deal quickly and efficiently with any problems or complaints Prepare the customer’s bill and take payment:
Check the bill is for the correct customer/table
Check amount
Present the bill to the customer in line with organisational procedures
Ask the customer to check the amount
Process the payment
Give the customer the receipt/VAT receipt
Thank the customer Identify strengths and areas for improvement
Review performance and level of customer service provided
Taste, appearance, use of accompaniments
Appropriate use of skills, techniques and methods
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Assessment criteria
Assessment criteria will be applied to the graded practical assessment. In order to pass this unit, learners must at a minimum achieve all pass criteria. The pass criteria relate to the proficient demonstration of skills and knowledge. All criteria within a given grade must be achieved to be awarded that grade.
Learning outcome
The learner must:
Pass
The learner can:
Merit
To achieve a merit grade, in addition to achievement of the pass criteria, the learner can:
Distinction
To achieve a distinction grade, in addition to achievement of the pass and merit criteria, the learner can:
LO5 Be able to prepare and serve cold drinks
P1 Comply with uniform and personal appearance standards
M1 Use the work space effectively
M2 Use skills with confidence, speed and accuracy whilst minimising waste
M3 Use effective communication and team working skills to meet the needs of the service session
D1 Use customer service techniques to provide excellent customer service
D2 Explain improvements that could be made to the service session
P2 Comply with food safety and food hygiene standards
P3 Apply hazard analysis and critical control points (HACCP)
P4 Prepare for, and close a service session
P5 Prepare and serve cold drinks
P6 Provide customer service
P7 Prepare the customer’s bill and take payment
P8 Identify strengths and areas for improvement
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Assessment guidance
Assessors must use the amplified assessment guidance in this section to judge whether assessment criteria have been achieved in the graded practical assessment.
P1 Comply with uniform and personal appearance standards
Learners must be professionally presented for practical sessions and assessments. They need to wear the correct uniform and PPE. The uniform must be clean. Hair must be tied back and under a hat and hair and/or beard nets must be worn if appropriate. The learner must have: minimum make-up, no jewellery, no strong smelling perfume/body spray, short and clean unpainted nails.
P2 Comply with food safety and food hygiene standards
Learners must show that they can work within the current food safety regulations throughout the assessment.
Their working methods and behaviour must minimise the risk of cross-contamination and follow appropriate routines and procedures to avoid potentially severe health hazards.
P3 Apply hazard analysis and critical control points (HACCP)
Learners must follow the HACCP procedures throughout the practical assessment.
P4 Prepare for, and close a service session
Learners must be able to prepare for, and close a service session.
They should follow all the organisational requirements for preparing for service, for example, they will check the service area is ready for service and all equipment is ready and all stock is available. Stock should have been replaced in line with organisation procedures.
At the end of the service, the closure will meet all the organisational standards, for example, learners will ensure all the bins are clean and emptied and all the equipment is switched off.
P5 Prepare and serve cold drinks
Learners must show they are able to prepare and serve cold drinks in line with drink requirements. They establish how the customers require their drinks and then prepare and serve a minimum of 6 different cold drinks during the service session and they will check the drinks for quality.
Learners should work independently when preparing and serving the drinks, for example they will take the order, prepare the drinks ordered correctly and serve the drink to the customer in the correct glass, e.g. when serving a customer with a lemonade they will ask if ice and a slice of lemon is required and make the drink in response to the customer’s answer. They will know which garnishes are used with different drinks. They keep their work space clean during the service session.
Throughout the preparing and serving of all the drinks the learner will show they have considered the customers’ requirements.
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P6 Provide customer service
Throughout the service learners will provide appropriate customer service. They will use appropriate verbal and non-verbal techniques, for example, their appearance will be faultless and comply with organisational standards. They will demonstrate positive body language by standing up straight at all times and not leaning or slouching in front of customers. They will use appropriate language and will not use any slang.
Learners will be able to give correct advice on drinks, for example, they will be able to describe the different beers to a customer and demonstrate they know the difference between a lager and an ale; they will engage with the customer if appropriate.
Learners will keep the service area clean and tidy throughout the service and work in a safe and hygienic manner. If any problems occur, they will deal with the problem quickly and efficiently and ensure the customer is happy with the outcome.
P7 Prepare the customer’s bill and take payment
Learners will prepare the customer’s bill and take payment for the drinks provided. They must use the till with confidence and know how to process the method of payment being offered. They must give the correct change, if a cash payment is made. They must be able to correct errors confidently.
P8 Identify strengths and areas for improvement
Learners must review the drinks service and identify the main strengths and areas for improvement. They will be able to give specific examples of their strengths – this could be the customer service they offered or the quality of the specific drink they made.
They will also identify areas where they need to improve, for example, this could be their knowledge of the ingredients for a specific drinks, as they couldn’t describe the different tastes for different ciders.
M1 Use the work space effectively
Learners must be exceptionally organised and carry out tasks confidently and efficiently; maintaining a clean and clear work space. The service runs smoothly because learners are well prepared and work in a calm, systematic and professional way.
M2 Use skills with confidence, speed and accuracy whilst minimising waste
Learners must show that their skills reach a consistently high standard.
Learners must demonstrate skills with efficiency, by working systematically and methodically when preparing and serving cold drinks whilst also minimising waste throughout the practical assessment. Learners must work at a pace that is representative of a real working environment, completing the tasks within the set timescales.
Learners must carry out tasks with precision, for example, if preparing a range of drinks for one group of customers all the drinks will be prepared and served with precision, a gin and tonic will be served with ice and lemon in a tall glass and a red wine will be served in a wine glass with a wide bowl.
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M3 Use effective communication and team working skills to meet the needs of the service session
Learners show that they can communicate effectively with others to ensure that they make and service cold drinks in a timely manner. This may mean working with other team members to make certain that all the drinks needed are finished at the same time and served at the same time. This could also mean that learners work a bar area together to ensure customers are served in the correct order and as quickly as possible.
Learners will need to communicate with customers and provide an excellent service. Learners will clearly show they can manage their time and use their skills to make and serve cold drinks.
D1 Use customer service techniques to provide excellent service
Learners will demonstrate excellent customer service skills throughout the whole of the service session, they will demonstrate the ability to deliver customer service above and beyond the customer service levels expected.
They may show they can anticipate customer needs in advance of customers asking for something. For example, if a customer needs a highchair for a baby they will have anticipated this and will offer a highchair without the customer needing to ask.
D2 Explain improvements that could be made to the service session
Learners are able to discuss their approach to the practical assessment. Learners will show they understand how their performance has impacted on the overall service session including their skills level.
They may identify that when the bar become busy they lost track of who was next to be served or feel they didn’t fully engage with customers that they could have given more advice to.
Learners will identify areas for improvement and explain recommendations to improve the service. This could focus on the customer service provided, presentation of the finished drinks or how well they kept the service area tidy and clean throughout the session.
They may offer ways to improve areas that they feel could be improved in general or with specific examples. For example in general they would like to improve how quickly they use the till to speed up service.
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Resources
The special resources required for this unit are access to a real or realistic working environment. Recommended books:
Food and Beverage Service for Levels 1 and 2, Hodder Education Group - ISBN - 9781471807916
Recommended websites:
www.food.gov.uk
www.drinkaware.co.uk
Delivery guidance
Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience. Learners may benefit from:
Meaningful employer engagement so they relate what is being learned to the real world of work and understand commercial competency and the use of products, tools and equipment when preparing and serving cold drinks
Work experience within a professional food and beverage service environment so they can practise their skills in a real environment
Using interactive information and technology, systems and hardware so they can learn about concepts and theories, research current trends, research product knowledge and produce visual aids
Links with other units
This unit is closely linked with the following units:
UHC51M Food safety and health and safety for food and beverage service
Food safety and health and safety are essential to every practical session and assessment; it should be embedded through all working practices. The UHC51M Food safety and health and safety for food and beverage service unit should be delivered and applied through the UHC75M Cold drinks service unit.
UHC53M Preparing for and closing after a service session
Preparing the station for service and closing down after a service session is a key part of the working role. The UHC53M Preparing for and closing after a service session unit can be delivered before, or integrated with delivery of the UHC75M Cold drinks service unit.
UHC56M Controlling costs in food and beverage service
Learners need to be aware of the costs involved in food and beverage service and mindful of when and how they can help to control costs. The UHC56M Controlling costs in food and beverage service unit can be delivered before, or integrated with delivery of the UHC75M Cold drinks service unit.
UHC57M Principles of excellent customer service
Providing excellent customer service is essential for every hospitality organisation. The principles of customer service needs to be embedded in every practical unit and assessment. The UHC57M Principles of excellent customer service unit can be delivered before, or integrated with delivery of the UHC75M Cold drinks service unit.
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UHC58M Principles team working
Team work is essential within hospitality. A range of teams often need to work together and collaborate to deliver an efficient service. The UHC58M Principles team working unit can be
delivered before, or integrated with delivery of the UHC75M Cold drinks service unit.
UHC76M Hot drinks and Barista
A drinks order may include both hot and cold drinks. The evidence for the portfolio and the graded assessment for both units, the UHC76M Hot drinks and Barista and UHC75M Cold drinks service unit could be combined to replicate a realistic working environment. The
UHC76M Hot drinks and Barista unit can be delivered before, or integrated with delivery of
the UHC75M Cold drinks service unit.
UHC74M Food service
Serving drinks is often completed simultaneously with serving food; both may be served by the same person. There is an opportunity to combine the portfolio evidence and the graded assessment for UHC74M Food service with the assessment for UHC75M cold drinks
service. The UHC74M Food service unit can be delivered before, or integrated with delivery
of the UHC75M Cold drinks service unit.
Graded synoptic assessment
At the end of the qualification of which this unit forms part, there will be a graded synoptic assessment which will assess the learner’s ability to identify and use effectively in an integrated way an appropriate selection of skills, techniques, concepts, theories, and knowledge from a number of units from within the qualification. It is therefore necessary and important that units are delivered and assessed together and synoptically to prepare learners suitably for their final graded assessment.