Assessment Task 1, RBO (2)comp
Assessment Task 1, RBO (2)comp
Operations
Knowledge Assessment
Knowledge Assessment
Pen
Learner instructions
You will complete this task at a time directed by your assessor, most likey
in Session 2
You must complete all questions and submit to your assessor on or before
the “Final Assessment” session date for this subject.
If you require reasonable adjustments, you can at this time discuss this
with your assessor.
You can complete the answers electronically (If you have access to
Moodle) or hand write your answers in blue or black pen.
1 List three regulatory standards, or organisational procedures, which you must adhere
to when setting up the bar display and work area
2 Name five products or materials that you need to check are in stock on a regular
basis.
3 List three bar items and describe what temperatures each item needs to be kept at to
ensure quality.
5 Describe two order taking techniques that you use on a regular basis. For each
technique, give one advantage and one disadvantage.
Disadvantage: Can limit eye contact with guests, potentially reducing the personal connection.
2. Memorizing Orders
Advantage: Allows for continuous eye contact, enhancing rapport with customers.
6 Describe two methods that you can use to check and identify specific customer
preferences.
Advantage: Directly gathers detailed information on customer likes, dislikes, and expectations.
Disadvantage: Response rates can be low, and some customers may provide socially desirable
answers rather than honest feedback.
2. Customer Journey Mapping:
Advantage: Identifies touchpoints and experiences that matter most to customers, allowing for
targeted improvements.
Disadvantage: Can be complex to create and maintain, especially as customer behaviours evolve
over time.
7 What four pieces of information will you need to know in order to make a good
recommendation or suggestion to a customer?
1. Their Taste Preferences: Do they like sweet, savory, spicy, bitter, or umami flavours.
2. Dietary Restrictions: Any allergies, intolerances, or personal food choices (e.g., vegetarian,
vegan, gluten-free)
4. Food or Drink Mood: Are they in the mood for something light and fresh or rich and hearty.
8 What are the four steps that you will need to go through to receive and process a
customer payment
9 Give examples of two types of equipment you may need to prepare an alcoholic or
non-alcoholic beverage
1
Give examples of five types of glassware which you can use to serve drinks to
0 customers.
1
Give three examples of how you can minimise wastage and spillage when preparing
1 drinks.
ANSWER SATISFACTORY UNSATISFACTORY
Following are examples of we can minimise wastage and spillage when preparing drinks.
1. Standardize Recipes:
Ensure all staff follow consistent drink recipes to prevent over-pouring and
ingredient misuse.
2. Use Measured Pouring Devices:
Implement tools like jiggers or measured pour spouts to control
liquor quantities accurately.
3. Regular Staff Training:
Educate employees on proper pouring techniques, drink recipes, and the
financial impact of waste.
1
Describe three types of corrective action you can take if the quality of one of your
2 beverages is falling below accepted standards on a regular basis.
1
Give examples of three members of staff that you can report beverage quality
3 issues to.
2. Restaurant Manager:
The Restaurant Manager is responsible for the overall operations of the establishment, including
quality control. They oversee daily activities, ensuring that both food and beverages meet the
restaurant's standards. Bringing beverage quality concerns to their attention allows for immediate
action and maintains customer satisfaction.
3. Executive Chef:
While primarily responsible for the kitchen, the Executive Chef collaborates closely with the
beverage team to ensure that food and beverage offerings complement each other. They can
provide valuable insights into flavour profiles and ingredient quality, making them a crucial point
of contact for beverage quality concerns.
1
Describe the appropriate techniques of tray service, according to your
4 organisation’s procedures.
1
5 What should you erect if you mop the floor after a spoilage has occurred
1
Give examples of five types of equipment that you will need to know how to shut
6 down in the bar area.
1
Give examples of three tasks you need to complete to dismantle the bar area at the
7 end of a shift.
1
9 Who is responsible for ordering stock in your bar
2
Describe what action you need to take to make sure bar equipment is set up
0 correctly for next service.
2. Restock Consumables
3. Organize Glassware
2 When handing over to incoming bar staff, what information should you
1 communicate about customers who are already in the bar?
2
Describe five safe work practices which specifically relate to manual handling in bar
2 operations.
2
4 Give examples of three cardboard items that can be recycled.
2
Give examples of three types of normal waste which you need to dispose of on a
5 regular basis.
The learner has satisfactorily answered all questions
RESULT
☐ Satisfactory
☐ Not Satisfactory (resubmission required) – Due date: ____________________________
TRAINER/ASSESSOR NAME
TRAINER/ASSESSOR SIGNATURE
X
Student Declaration
Please read, tick and sign below
I declare that the attached assessment I have submitted is my own original work and any
contributions from and references to other authors are clearly acknowledged and noted.
This document has been created for the purpose of this assessment only and has not been
submitted as another form of assessment at any other tertiary institute.
I have retained a copy of this work for my reference in the event that this application is lost
or damaged.
I give permission for the institute to keep, make copies of and communicate my work for the
purpose of investigating plagiarism and/or review by internal and external assessors.
I understand that plagiarism is the act of using another person’s idea or work and presenting
it as my own. This is a serious offence and I will accept that penalties will be imposed on me
should I breach this training institutes plagiarism policy.
STUDENT DATE
SIGNATURE Shamroz Mazhar
PLEASE NOTE THAT YOUR ASSIGNMENT WILL NOT BE ACCEPTED UNLESS YOU HAVE: