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Promote cocktails to customers and take orders. 1.1.Use display materials to promote cocktails.

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. Promote cocktails to customers and take orders.

1.1.Use display materials to promote cocktails.

1.2.Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.

1.3.Check and identify specific customer preferences and take orders.

1.4.Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.

2. Prepare cocktails.

2.1.Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards.

2.2.Make cocktails correctly and efficiently according to organisational and traditional recipes.

2.3.Consider visual appeal, texture, flavour and required temperature in preparing cocktails.

2.4.Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

2.5.Evaluate presentation of cocktails and make adjustments before serving.

3. Serve cocktails.

3.1.Present cocktails attractively and maximise visual appeal.

3.2.Use garnishes and decorations according to organisational and traditional standards.

3.3.Avoid wastage and spillage during service.


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