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1. Plan coffee beverage service. 1.1.Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.

01 / 02 / 2019 Essays & Coursework

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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. Plan coffee beverage service.

1.1.Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.

1.2.Select suppliers and roasters, and make purchases according to budget and quality.

1.3.Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.

2. Provide specialist advice on espresso coffee beverages.

2.1.Develop and update knowledge of types of coffee beverages.

2.2.Respond to customer questions about espresso coffee beverages.

2.3.Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.

2.4.Promote coffee beverage appreciation at appropriate opportunities.

2.5.Develop and display accurate customer information on espresso coffee beverages.

3. Monitor quality of coffee beverages.

3.1.Identify desirable characteristics of superior espresso coffee beverages.

3.2.Evaluate coffee beans to ensure freshness.

3.3.Monitor grind and dose to ensure quality and consistency of espresso extraction.

3.4.Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.

3.5.Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.

3.6.Monitor coffee extractions and service, ensuring quality and consistency.

3.7.Assess texture and temperature of milk served.

3.8.Seek and follow-up feedback on coffee beverage quality from customers and staff.

3.9.Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.

3.10.Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.

4. Monitor and maintain equipment.

4.1.Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.

4.2.Monitor temperature and water pressure.

4.3.Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.

4.4.Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.

4.5.Identify situations requiring use of specialist service technicians.

4.6.Schedule service calls and replacement of worn parts at appropriate times.




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