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 THAT HAS PASSED THE END DATE: 

Provide a silver service 
SAQA US ID UNIT STANDARD TITLE
7747  Provide a silver 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 4  NQF Level 04 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2007-01-23  2007-06-14  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-06-14   2011-06-14  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243958  Provide a silver service  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
Each learner must be able to provide silver service in an efficient manner.
The learner must understand the importance of completing tasks in a professional manner in order to attract repeat business. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Provide a table service - Level 3 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1.Explain the importance of maintaining a constant stock of silver service items and accompaniments.

2. State organisational procedures for taking orders, silver service of food and clearing tables.

3. Explain different methods of silver service, and when to use them.

4. Explain the importance of handling and disposing of waste in a hygienic way. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit must be assessed in the workplace or a realistic working environment.
  • This unit standard can be assessed with the unit standard 'Provide a table service'. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.
  • Observation to cover five types of service items and equipment. Question the other types of service items and equipment.
  • Observation supplemented by questioning to cover food served.
  • Simulation or questioning to cover unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Service items and equipment: Trays, salvers, dishes, liners of flats, crockery service cutlery, service cutlery (silverware), service clothes and linen, glassware).
  • Food: Hors d'oeuvre, soup, fish, entre, sorbet, roasts, vegetables, salads, sweets, cheeses, beverages).
  • Unexpected situations: customers' complaints about food, customers' complaints about service, damaged or broken service items or equipment, accidents.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    5. Greet customers promptly and interact with them in a polite and friendly manner at all times.

    6. Locate and use appropriate service items and equipment. (Range of service items and equipment: Trays, salvers, dishes, liners of flats, crockery, service cutlery (silverware), service clothes and linen, glassware).

    7. Serve food according to organisational procedures.(Range of food: Hors d'oeuvre, soup, fish, entree, sorbet, roasts, vegetables, salads, sweets, cheeses, beverages).

    8. Portion, serve and attractively arrange food using the appropriate service equipment.

    9. Clear tables and demonstrate the appropriate timing and method of clearing of tables.

    10. Check and store food service items and equipment according to organisational procedures.

    11. Recommend ways of improving service to customers.

    12. Describe decisions made and give reasons for action taken in response to unexpected situations.(Range of unexpected situations: customers complaints about food, customers complaints about service, damaged or broken service items or equipment, accidents). 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit must be assessed in the workplace or a realistic working environment.
  • This unit standard can be assessed with the unit standard 'Provide a table service'. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.
  • Observation to cover five types of service items and equipment. Question the other types of service items and equipment.
  • Observation supplemented by questioning to cover food served.
  • Simulation or questioning to cover unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Service items and equipment: Trays, salvers, dishes, liners of flats, crockery service cutlery, service cutlery (silverware), service clothes and linen, glassware).
  • Food: Hors d'oeuvre, soup, fish, entre, sorbet, roasts, vegetables, salads, sweets, cheeses, beverages).
  • Unexpected situations: customers' complaints about food, customers' complaints about service, damaged or broken service items or equipment, accidents.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    13. Develop a way to train new staff members to handle silver service items properly. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit must be assessed in the workplace or a realistic working environment.
  • This unit standard can be assessed with the unit standard 'Provide a table service'. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.
  • Observation to cover five types of service items and equipment. Question the other types of service items and equipment.
  • Observation supplemented by questioning to cover food served.
  • Simulation or questioning to cover unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Service items and equipment: Trays, salvers, dishes, liners of flats, crockery service cutlery, service cutlery (silverware), service clothes and linen, glassware).
  • Food: Hors d'oeuvre, soup, fish, entre, sorbet, roasts, vegetables, salads, sweets, cheeses, beverages).
  • Unexpected situations: customers' complaints about food, customers' complaints about service, damaged or broken service items or equipment, accidents.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    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 12, 13) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 5,13) 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243958, which is "Provide a silver service", Level 3, 4 credits.

    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 how to use it.
  • Understand operational procedures for serving and clearing.
  • Practice using service equipment.
  • Potential exercise: Discuss why Silver service is not used that much any more.

    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
    Elective  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 


    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.