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1. Determine catering system requirements. 1.1.Consult with key personnel and identify catering system requirements for the organisation.

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Determine catering system requirements.

1.1.Consult with key personnel and identify catering system requirements for the organisation.

1.2.Identify operational constraints that affect the type of system used.

1.3.Determine organisational system requirements based on analysis of relevant factors .

2. Evaluate catering systems.

2.1.Evaluate food production characteristics of different systems.

2.2.Evaluate system processes and equipment for all stages of the food production process.

2.3.Analyse staffing requirements for specific systems and identify current and future staffing needs.

2.4.Identify installation requirements for systems and their operational impacts.

2.5.Identify and assess potential waste issues for effects on profitability.

2.6.Assess food hazard analysis and control points for different systems.

3. Select catering system.

3.1.Analyse costs and benefits of different systems.

3.2.Complete overall assessment of production and organisational changes required to introduce particular systems.

3.3.Select a catering system that suits the characteristics and needs of the organisation.



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