SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Provide a carvery/buffet service 
SAQA US ID UNIT STANDARD TITLE
7745  Provide a carvery/buffet service 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
Each learner must be able to prepare a Carvery or Buffet in an effective, attractive, hygienic and organised manner. The learner must understand the importance of prioritising work and preparing the service area within the specified time frames. The learner must be able to deal with situations within their responsibility. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Describe ways of providing a carvery/buffet service in accordance with organisational requirements to ensure customer satisfaction. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The relationship between completing appropriate tasks within time limits and customer satisfaction is explained. 

ASSESSMENT CRITERION 2 
Customers are at all times dealt with in a polite and friendly manner. 

ASSESSMENT CRITERION 3 
Ways of improving service to customers are described and the importance of doing this is explained. 

SPECIFIC OUTCOME 2 
Provide a buffet/carvery service in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of displaying food according to organisational procedures is explained. 

ASSESSMENT CRITERION 2 
The importance of maintaining food at the correct temperature and how this can be done is explained. 

ASSESSMENT CRITERION 3 
The consequences of not replenishing food and food service items during service according to organisational procedures are explained. 

ASSESSMENT CRITERION 4 
Clean, food service items and equipment are located, identified and the use thereof explained according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of items and equipment is: Cutlery, crockery, linen or disposable table coverings, linen or disposable serviettes, table decorations, service utensils, food containers, carving units, chafing dishes and hot plates.
 

ASSESSMENT CRITERION 5 
Display food items and equipment according to organisational requirements and replenish it during service when necessary. 
ASSESSMENT CRITERION RANGE 
The range of food items is: Hot and cold foods, condiments and accompaniments.
 

ASSESSMENT CRITERION 6 
Spillages, breakages, soiled linen and table items are dealt with. 

SPECIFIC OUTCOME 3 
Clean the dining and service area of a buffet/carvery after service in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of keeping dining and service areas tidy and free from rubbish and food debris is explained. 

ASSESSMENT CRITERION 2 
The importance of handling and disposing of waste in a hygienic way is explained. 

ASSESSMENT CRITERION 3 
The consequences of not turning off heating/cooling equipment after service are explained. 

ASSESSMENT CRITERION 4 
The carvery or buffet table, is cleaned, free from damages and correctly positioned for food service. 

ASSESSMENT CRITERION 5 
Leftover food items and accompaniments are stored and/or disposed of according to organisational requirements. 

SPECIFIC OUTCOME 4 
Make the correct decision in terms of situations that occur during a buffet/carvery service. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Unexpected situations associated with providing a carvery/buffet service is listed and reasons for decisions to solve these are described. 
ASSESSMENT CRITERION RANGE 
The range of unexpected situations is: Shortage of food or food service items, damaged equipment, faulty or badly set up table decorations, complaints about the temperature of food.
 

ASSESSMENT CRITERION 2 
Alternative ways of cooking or heating when equipment is not working correctly are described. 

ASSESSMENT CRITERION 3 
More attractive options for displaying food and decorating a buffet are described. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


Critical Cross-field Outcomes (CCFO): 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 1,19) 

UNIT STANDARD CCFO COMMUNICATING 
Communicate effectively (Specific Outcome 16) 

REREGISTRATION HISTORY 
As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

UNIT STANDARD NOTES 
Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum
  • Identify service equipment and their uses.
  • Know and understand the organisational procedures for preparing buffet, replenishing and clearing tables.
  • Know and understand organisational procedures for heating or cooling food.
  • Practice displaying of food and service items.
  • Potential exercise: Develop new ways of making the buffet more attractive.

    Performance systems
  • A new employee should be able to achieve this unit within two months of being trained.
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.