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Qualification - Edexcel BTEC Level 3 Nationals specification in Hospitality
Unit Name - Food Service Organisation
Unit Number - Unit 9
Assignment Title - Food Service Organisation
Unit Code - H/601/0470
Level - Level 3
Unit Credit - 10
Learning outcome 1: Know the organisation of staff and service methods within food service operations
Learning outcome 2: Understand food service practices and procedures and liaison with other departments
Learning outcome 3: Understand the importance of legislation and regulations within food service organisation
Learning outcome 4: Be able to carry out a workflow system analysis of food service environments.
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Assignment 1 - Staff Organisation and Service Methods
Evidence for P1 could be obtained through work experience or through visits to a variety of food service businesses. Alternatively, learners could undertake research to determine the link between staff organisation, style of operation and methods of food service in different situations. The evidence should focus on at least three distinct types of food service businesses and identify the staff organisation and service methods within each. At least two of the businesses should be of roughly similar scale in terms of numbers of staff and customers.
M1 requires learners to compare two of the food service operations identified in P1 (which should be of a similar scale to make valid comparisons), explaining why service methods and staffing are appropriate for each organisation, and amplifying evidence presented in P1.
To achieve D1, learners need to identify and analyse the interlinked components of operation type, service and operating methods, and staffing. They should evaluate the strengths and weaknesses within the businesses identified in M1, and suggest improvements that could be made. For example, a study of a particular business might lead them to suggest reasons why the cashier should not provide the service of hot drinks.
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Assignment 2 - Organisational Practices and PROCEDURES in Food Service Operations
For P2, evidence could be obtained at the same time as the research for P1 through work experience or visits to a variety of businesses. Learners need to undertake some primary research in different situations into the operational practices and procedures, and they need to describe how the local labour market and local environment are reflected in these practices and procedures. Learners should use their research and experience to identify the role of inter-departmental communications.
The evidence for M2 must focus on the reasons why good practices and procedures are important to the business, and the results of poor procedures and liaison (a lack of product knowledge will lead to incidents and complaints). Evidence should also focus on the need to take into account outside influences (eg knowledge of local events which may create unusual demand) and their effect on efficiency and customer service.
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Assignment 3 - Legislation and REGULATIONS within Food Service Organisation
For P3, learners must identify examples of current codes of practice relating to personal hygiene and location and use of equipment, layout and presentation. Learners should show understanding of the methods and procedures to be followed when carrying out work responsibilities in a food handling area to ensure that food safety is not compromised. This will depend on the nature of work responsibilities and food safety requirements as specified by the workplace. It includes an understanding of the types of hazards that can occur as a result of work activities.
For P4, learners are not expected to reproduce lengthy explanations of relevant legislation and regulations. Instead they should explain in their own words the practical considerations of the regulations and good practice guidelines associated with hygiene and safety.
For P5, learners need to explain systems and ways of ensuring compliance. They also need to identify penalties for non-compliance. Use of relevant terminology is critical to achieving this criterion.
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Assignment 4 - Workflow and System Analysis
P6 requires learners to carry out a workflow system analysis in a chosen food service environment with which learners are familiar. The evidence should focus on one business, analysing the passage of products from the point of delivery to the point of service. Learners should relate this path to the layout, equipment and staffing and show how presentation, stock and equipment are important to ensure effective workflow and good customer service.
For M3, the evidence will build on the systems identified in P6, referring to more than one business. Learners need to identify relevant factors and show why they have to be considered to create effective workflow. For example, in the design of a self-service area, customers should not be expected to join the food queues if all they require is a drink.
For D2, learners must independently evaluate a workflow system. Evidence could be in the form of a presentation or written report expanding on M3 evidence. It should contain precise and detailed information related to more than one business, objectively reviewing relevant factors, identifying strengths and weaknesses and justifying viable and realistic recommendations for improvement. An example might be a suggestion to introduce automatic dispensing of hot beverages managed by the customer so that staff could concentrate on the service of hot food.
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Assessment and grading criteria
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To achieve a pass grade the evidence must show that the learner is able to:
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To achieve a merit grade the evidence must show that, in addition to the pass criteria, the learner is able to:
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To achieve a distinction grade the evidence must show that, in addition to the pass and merit criteria, the learner is able to:
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P1 describe staff organisation and service methods for different food service operations
[IE 1, 2, 3]
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M1 compare the organisation and staffing of food service operations
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D1 evaluate the effectiveness of organisation and staffing in food service operations
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P2 explain organisational practices and procedures in food service operations and their liaison with other departments
[IE 1, 2, 3]
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M2 assess the importance of effective organisational practices and procedures and liaison with other departments
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P3 identify the principle aspects of hygiene and safety requirements
P4 explain the legislation and regulations that are relevant to food service operations
P5 explain ways in which compliance is monitored [IE 1, 2, 3]
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P6 carry out a workflow system analysis in a chosen food service environment.
[IE 1, 2, 3]
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M3 explain how a range of factors can influence the design of workflow systems in a food service context.
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D2 evaluate a workflow system in a food service context, explaining strengths and weaknesses including making recommendations for improvement.
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