Elements and Performance Criteria

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.


Menu system may include:
The collection of meal orders is not limited to the use of a paper menu system.
Other systems, including point of service collection of meal orders eg bistro style, buffet style and off trolley select style of service, are more commonly used in extended stay facilities ie nursing homes and psychiatric institutions and other supportive accommodation


Distribution of menus may vary depending on the institution:
Menus may be placed on a meal tray, handed to the client, placed on tables in a dining room setting. Collection of meal orders may be undertaken verbally and summary meal
Where a client select menu system is in use, assistance with marking menus, or placing of a verbal meal order, may be required This is particularly important when a client is not able to mark the menu due to physical, verbal, psychiatric or cognitive factors


Tallying and collating general menus/meal orders may include:
Manual counting of menu items chosen
Data entry of menu choices into a nutrition and food services computer system


Feedback regarding food preferences and poor menu/meal choices may include:
Written or verbal methods of communication between client area or ward, nutrition service/department and food service department personnel


Information to support the delivery of menu items chosen may include:
Ward diet
Client location lists
Meal tickets
Meal tallies
Labels


Feedback regarding client satisfaction with food services may include:
Regular surveys of client satisfaction using a standard/validated tool
Written communication between nutrition service/department, food service department and other important stakeholders regarding client satisfaction with food services

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


Related units:
This unit can be assessed independently, however it may be assessed in conjunction with:
HLTNA301D Provide assistance to nutrition and dietetic services


Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
food safety and HACCP procedure manuals
manufacturers' manuals and recommendations for equipment
food packaging and storage requirements
WHS, cultural diversity and other relevant legislation
work plan
Enterprise policy, mission statements


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