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 table service 
SAQA US ID UNIT STANDARD TITLE
7742  Provide a table 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  2 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 provide table service in an effective, prioritised and organised manner.

The learner must understand the importance of carrying out his tasks in such a way that customer needs are the priority. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Prepare and clear areas for table service - Level 3 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Provide a table service in accordance with organisational standards. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of maintaining a constant stock of service items and accompaniments are explained. 

ASSESSMENT CRITERION 2 
The consequences of not giving accurate information to customers are explained. 

ASSESSMENT CRITERION 3 
Customers are greeted promptly and politely and their needs and requirements are identified. 

ASSESSMENT CRITERION 4 
Customers are escorted to an appropriate table or waiting area and assisted with their coats and bags as required. 

ASSESSMENT CRITERION 5 
Menus and/or wine lists are presented and accurate information on individual dishes is given. 
ASSESSMENT CRITERION RANGE 
The range of Information is: Portion sizes, method of cooking, accompaniments and preparation time.
 

ASSESSMENT CRITERION 6 
Customer orders are taken accurately and alternatives are suggested where appropriate. 

ASSESSMENT CRITERION 7 
Food is served in an organised manner, using clean and undamaged equipment, according to the correct service method and organisational requirements. 
ASSESSMENT CRITERION RANGE 
  • The range of service methods is: Plated service, silver service, french service, russian service.
  • The range of equipment is: Trays, service plates, and salver.
     
    		•

    SPECIFIC OUTCOME 2 
    Handle and dispose waste hygienically in accordance with organisational standards. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of dealing with spillage's and breakages quickly and efficiently are explained. 

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

    ASSESSMENT CRITERION 3 
    Customer dining areas and service areas are cleaned after service and waste and refuse are disposed of hygienically. 

    SPECIFIC OUTCOME 3 
    Describe ways of improving a table service to customers and the response to unexpected situations by adapting service performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Ways of improving service to customers are explained. 

    ASSESSMENT CRITERION 2 
    Unexpected situations associated with providing a table service is listed and reasons for decisions to solve these are described. 
    ASSESSMENT CRITERION RANGE 
    The range of unexpected situations is: increase in number of booked guests, guests smoking in non-smoking areas, special requests for items not on the menu, guest complaints, and difficult guests.
     

    ASSESSMENT CRITERION 3 
    Possible suggestions for developing a similar and more efficient way of taking orders 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 1,15) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 6,7,8,9,11) 

    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 items and their purpose.
  • Practise carrying and serving of plates.
  • Know and understand organisational procedures for serving guests from when they until they leave.
  • Know and understand organisation's menus.
  • Potential exercise: Collect different menus then design a menu of your own.

    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  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.
     
    1. Phosaane Group 
    2. Reach Summit 


    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.