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2. Advise customers on menu items. 2.1.Provide accurate information on different menu options.

01 / 10 / 2021 Essays & Coursework

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Unit Sector


Elements and Performance Criteria



Elements describe the essential outcomes.

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

1. Research information on food.

1.1.Identify sources of information on food.

1.2.Develop current knowledge of food to provide informed customer advice.

1.3.Evaluate the characteristics of organisational menu items using sensory evaluation techniques.

2. Advise customers on menu items.

2.1.Provide accurate information on different menu options.

2.2.Discuss methods of cooking and different culinary styles in clear and simple language.

2.3.Respond correctly and in a professional manner to customer questions on menu items.

2.4.Provide information and advice on menu items in response to special dietary requirements and in line with business considerations.

2.5.Offer variations to menu items in response to customer preferences and dietary requirements.

2.6.Assist customers with menu selections according to taste, price preferences and other specific needs.

3. Contribute to menu development.

3.1.Discuss and contribute to content of menus with appropriate managers.

3.2.Suggest a variety of menu items at different cost points to reflect the type of food outlet.

3.3.Provide information on customer feedback and preferences.

3.4.Nominate preferences of particular target groups.

3.5.Identify bestselling menu items to contribute to organisational profitability.

4. Extend and update own food knowledge.

4.1.Conduct research to access current, accurate and relevant information about food.

4.2.Identify customer taste trends based on customer contact and workplace experience.

4.3.Source information on current and emerging food service trends and customer preferences.

4.4.Provide informed input about food trends and menu items to support organisational activities.

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