Log Projects Role plays Group projects Group discussions Examinations. Recognition of Prior Learning Recognition of Prior Learning is the process that gives current industry professionals who do not have a formal qualification, the opportunity to benchmark their extensive skills and experience against the standards set out in each unit of competency/subject. Also known as a Skills Recognition Audit (SRA), this process is a learning and assessment pathway which encompasses: Recognition of Current Competencies (RCC) Skills auditing Gap analysis and training Credit transfer. Assessing competency As mentioned, assessment is the process of identifying a participant’s current knowledge, skills and attitudes sets against all elements of competency within a unit of competency. Traditionally in education, grades or marks were given to participants, dependent on how many questions the participant successfully answered in an assessment tool. Competency based assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard. Therefore, when assessing competency, an assessor has two possible results that can be awarded: Pass Competent (PC) Not Yet Competent (NYC). Pass Competent (PC) If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC). The assessor will award a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit. Not Yet Competent’ (NYC) If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC). This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards. The participant may be required to:
Slide Slide No Trainer Check the items on the tray against the order that has been put in. This can be advisable as the person who serves the order may not be one the guest spoke to. Detailed checking against the full order can prevent confusion over the order or avoid disputes. It is unlikely that a deliberate error has been made, but human error can occur, and it is too late to realise this mistake when you are upstairs and in the guest’s room. Much of the food plated for room service will have a over it and it is part of your job to remove that cover and visually check the dish to ensure it is what was ordered. In addition, your should ensure: Special requests have been complied with – if “no chilli” was part of the order, check to see it has been done Vegetables have been served how ordered, and not sauced or salted That the bread rolls and the butter are there, remember room service has to provide the same standard as a restaurant. That all the courses are present That the dishes look presentable – no sauce/spatter marks on the plates, no cracked crockery That hot dishes are hot, cold dishes are cold, and frozen dishes are frozen That appropriate garnishes have been added or provided separately for addition on delivery. Where there is any deviation from perfection – it must be quickly brought to the notice of the chef (or other person responsible) and rectified. Remember that the hot food is cooling down and the cold food heating up – so speed is critical given that it will take an additional couple of minutes to get it to the guest’s room: naturally you will have to be diplomatic when pointing out shortcomings with the dishes, but in establishments where room service is common, the kitchen staff should be aware of the nature of your problems and respond accordingly. Slide Slide No Trainer Notes Trainer advises students this element identifies how to provide for room service.