Unit of competency Outline
Date retreived
23/07/2026 12:39 AM AWST
23/07/2026 12:39 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Carry out cafeteria operations
Carry out cafeteria operations
Unit of competency
National Code
HLTFS206C
HLTFS206C
State Code
D8256
D8256
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/07/2011
Field of Education
110103 - Food And Beverage Service
Original Release Date
22/07/2011
Nominal Hours
25
Description
DescriptorThis unit of competency describes the skills and knowledge required to take and process food and beverage orders, handle cash and prepare product displays in a cafeteria environment
Notes
Elements and Performance Criteria
1. Take and process orders
- 1.1 Taken and process orders promptly and accurately
- 1.2 Check product and brand preferences in a courteous manner
- 1.3 Give customers advice on product selection
- 1.4 Maintain a helpful and attentive approach to customers
2. Handle payment and carry out cash control procedures
- 2.1 Receive and accurately check cash for float
- 2.2 Open and close cash register using manufacturer specifications
- 2.3 Use cash register according to standard enterprise procedures
- 2.4 Issue receipts according to standard enterprise procedures
- 2.5 Deal with customer queries to their satisfaction
- 2.6 Carry out reconciliation of takings accurately and report errors to supervisor
3. Prepare product displays
- 3.1 Display products attractively and practically, using manufacturer's and enterprise's recommended carton display techniques
- 3.2 Group products logically for displays
- 3.3 Display products appropriately according with temperature controls
4. Advise customers and promote products
- 4.1 Promote house specials and create and utilise sales opportunities
- 4.2 Acknowledge customers promptly
- 4.3 Make recommendations to customers and assist with purchases in a courteous manner
RANGE STATEMENT
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.
Cash register operations may be either manual or electronic and may include:
Enterprise procedures for cash register operations ie cash handling, credit card and/or EFTPOS procedures
Receipts may include:
Cash register printed statement
Hand written note
Credit card duplicate copy
EFTPOS statement
Products may include:
Fresh food items
Pre-packed food items
Beverages
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.
Cash register operations may be either manual or electronic and may include:
Enterprise procedures for cash register operations ie cash handling, credit card and/or EFTPOS procedures
Receipts may include:
Cash register printed statement
Hand written note
Credit card duplicate copy
EFTPOS statement
Products may include:
Fresh food items
Pre-packed food items
Beverages
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Relevant policies and procedures manuals
Organisation charts
Floor plans
Instructions for the use of equipment
Specific instructions for staff
Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Relevant policies and procedures manuals
Organisation charts
Floor plans
Instructions for the use of equipment
Specific instructions for staff
Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| C9262 | HLTFS206B | Carry out cafeteria operations | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WD152 | HLTFS206D | Carry out cafeteria operations | Unit of competency |
