Package for Hospitality Training

(Including Competency Standard, Teacher Focused & Student

Centered Materials and Assessment Tools)

Unit Title:
APPLY CATERING CONTROL PRINCIPLES

Unit Code: ITHHBCATO6AEM

Acknowledgements
Writer:
Dra. Ni Wayan suwithi, MM, Instructor, PPPGK Sawangan Bogor

Others:
Indonesian Hotels and Restaurant Association
Jakarta International Hotels Association
Ministry of Manpower and Transmigration
Ministry of National Education
Ministry of Culture and Tourism
Tourism training Australia
Australian National Training Authority
Australian Agency for International Development

This package has been produced to provide information that can be used to
complement the materials that are already available. The package is not
intended to replace current resources.

Package for Hospitality Training – Apply catering control principles i

Glossary

Access and equity

Refers to the fact that training should be accessible to everyone regardless of age, gender,
social, cultural, religious or educational background.

Assessment
The formal process ensuring training meets the standards required by industry. This process
is performed by a qualified assessor within a nationally agreed framework.

Assessor
An assessor is a person who is certified by industry to assess whether a worker is competent
to undertake specific tasks.

Competent
Able to do the job and has all the necessary skills, knowledge and attitude to perform
effectively in the workplace, according to agreed standards.

Competency Based Training

Training that relates to what people must be able to do and measures performance against
agreed standards.

Critical aspects of assessment

Explains the central point of the assessment and the key points to look for when assessing.

Context of assessment
Specifies where, how and by what methods assessment should occur.

Elements
The skills, which make up a unit of competence.

Evidence guide
These are guidelines on how a unit should be assessed.

Fair
Does not disadvantage particular trainees or students.

Flexible
Acknowledges that there is no single approach to the delivery and assessment of
performance in a competency-based system.

Formative assessment
These are small assessment tasks done during training. They assist in making sure that
learning is taking place and also give the trainees or students feedback on their progress.

Key competencies
Competencies that underpin all work performance. These are: collecting, analysing and
organising ideas and information, communicating ideas and information, planning and
organising activities, working with others and in teams, solving problems, using technology,
using mathematical ideas and techniques.

Package for Hospitality Training – Apply catering control principles ii

These competencies are graded in different levels.
Level of ability to be demonstrated in achieving the key competencies
Level Characteristics
1 Undertakes routine tasks within established procedures and is subject to
frequent progress checks by supervisor.
2 Undertakes broader and more complex tasks with increasing personal autonomy
for own work. Supervisor upon completion checks work.
3 Undertakes complex and non-routine activities, is self directed and responsible
for the work of others.

Linkages to other units

Describes the role of the unit and its place within the full set of competencies specified by
industry. It provides guidance as to which units may be assessed together.

National competency standards

Nationally agreed statements of the skills and knowledge that people need at work and the
standards of performance that are required.

Performance criteria
This is used to judge whether an individual has achieved competence in a unit.

Range of variables
This details the range of different contexts that may apply to a particular unit.

Reliable
Uses methods and procedures that confirm that the competency standards and their levels
are interpreted and applied consistently in all contexts and to all trainees or students.

Standards and certification institute

Ministry of Manpower and Transmigration (MOMT) has given authority to Indonesian Hotels
and Restaurants Association (PHRI) and Association of Indonesian Tours and Travel
Agencies (ASITA) to establish the Institute for the Standardisation and Certification of the
competency of Indonesian workers in the hospitality and tourism industry. The institute will
develop competency standards and information systems for the Standardisation and
Certification of competencies as well as administer competency tests and certify Indonesian
workers in the hospitality and tourism industry.

Summative assessment
The assessment done after training of the completed unit of competence to ensure that
trainees or students have achieved the performance criteria.

Trainee or student
A trainee or student is a person who is being taught knowledge or skills.

Trainer or teacher
A trainer or teacher is a person who facilitates learning.

Underpinning skills and knowledge

Defines the skills and knowledge required to be competent at the specified level.

Unit descriptor
A general description of the competency standard.

Valid
Judgement on the same evidence and criteria

Package for Hospitality Training – Apply catering control principles iii

will produce the same assessment outcomes
from different assessors.

Package for Hospitality Training – Apply catering control principles iv

 Table of Contents
1. Introduction to this guide
1.1 Introduction______________________________________________1
1.2 Time required to achieve competency__________________________1
2. Help for the trainer or teacher
2.1 The role of the trainer or teacher______________________________2
2.2 Delivery strategies_________________________________________2
2.3 Delivery requirements______________________________________2
2.4 Sources of additional information_____________________________2
3. The competency standard
3.1 Use of the competency standard______________________________3
3.2 Competency standard______________________________________3
4. Delivery strategy
4.1 The content plan__________________________________________5
4.2 How to teach the competency standard________________________7
4.3 Support materials (Overhead transparencies/Handouts)___________9
5. Assessment
5.1 Workplace assessment issues______________________________31
5.1.1 Workplace assessment.....................................................................31
5.1.2 Competent.........................................................................................31
5.1.3 Recognition of current competence...................................................31
5.1.4 Assessors..........................................................................................31
5.2 Underpinning skills and knowledge___________________________31
5.2.1 Assessment of underpinning skills and knowledge...........................31
5.2.2 Examples of assessment tasks.........................................................32
5.3 Suggested assessment for Apply catering control principles_______32

Appendices
1 Competency assessment result.
2 Group trainee or student assessment record.
3 List of overheads and handouts.
4 Trainee or student evaluation sheet.
5 Amendment list.
Section 1
Introduction to this guide
1.1 Introduction
Welcome to this guide.

This guide uses Competency Based Training to teach workplace skills. It is based on
competency standard that is a nationally agreed statement of the skills, attitude and
knowledge needed for a particular task. The major emphasis is on what an individual can do
as a result of training. One of the most important characteristics of Competency Based
Training is its focus on training individuals for actual jobs in the workplace.

This will help you teach the competency Apply catering control principles.

This guide deals with the skills and knowledge required to the ordering, storage and
processing of food in order to minimise wastage.

This unit may be assessed in conjunction with other suitable catering or kitchen units of
competence.

Care should be taken in developing training to meet the requirements of this unit. For general
and prevocational training, organisations providing training which takes into consideration the
full range of industry contexts, with no basis towards individual sectors. The Range of
Variables will assist in this regard. For sector-specific delivery, training should be tailored to
meet the needs of that sector.

Teachers and trainers should structure their sessions according to the:

 needs of their students/trainees
 requirements of their organisation
 time available for training
 training situation.

A delivery strategy has been provided for the teachers and trainers. The suggested content
gives an indication of what needs to be covered in the program to meet the competency
standard.

The delivery strategy used and assessment provided in this unit are not compulsory and
should be used as a guide. Teachers and trainers are encouraged to utilise their own
industry knowledge, experience, local examples and products to adapt the materials or
develop their own resources, in order to ensure the relevance of the training.

1.2 Time required to achieve competency

Under Competency Based Training, the focus should be on achieving competence, not on
fulfilling a particular time requirement, as different trainees may take different lengths of time
to be competent in a particular skill.

Package for Hospitality Training – Apply catering control principles 1

Section 2
Help for the trainer or
teacher
2.1 The role of the trainer or teacher

One of your roles as a trainer or teacher is to ensure high standards of service through
effective training. To ensure that you are ready to start working on this competency with
trainees or students, consider the following questions:
How confident do you feel about your own knowledge and skills required to deliver each
element?
Is there any new information or laws that you may need to access before you start training?
Do you feel confident about demonstrating the practical tasks?
Will you be able to clearly explain the underpinning knowledge that your trainee or student will
need to do the job properly?
Are you aware of the scope of industry situations in which the competency may apply?
Are you aware of the language, literacy and numeracy skills your trainees or students need to
demonstrate competency in this standard?
Have you consider access and equity issues in planning the delivery of this training program?

2.2 Delivery strategies

The range of training activities that has been suggested for delivering this competency may
include:
 actual tasks
 projects and assignments
 case studies
 lectures
 videos and references
 group activities
 role plays and simulations.

Trainers or teachers should select training strategies that are appropriate for the competency
being taught, the situation and the needs of the learners. For example, if practising on-the-job
is not possible, varied simulations and role-plays may be appropriate.

2.3 Delivery requirements

Classroom space for delivery to trainees, whiteboard / blackboard, overhead projector,
overhead projector screen, flip chart, flip chart paper and multimedia.

2.4 Source of additional information

Sources of information may include some of the following categories:
 text books
 professional journals
 TourismTraining Australia website: www.tourismtraining.com.au
 Industry Associations – Indonesian Hotels and Restaurants Association (PHRI)
Jl. R.P Soeroso 27 GHI (Gondangdia Lama) Jakarta 10350
Phone: (021) 310 2922
 Teacher Associations – PPPG
Jl. Raya Parung KM.22-23 Bojongsari, Sawangan – Bogor
Phone: (021) 743 1271

Package for Hospitality Training – Apply catering control principles 2

Section 3
The competency
standard
3.1 Use of the competency standard
In a training situation the competency standard assists the trainer or teacher to:
 identify what trainees or students have to do
 identify what trainees or students have already done
 check trainees’ or students’ progress
 ensure that all elements and performance criteria in training and assessing are
covered.

3.2 Competency standard

UNIT ITHHBCATO6AES APPLY CATERING CONTROL PRINCIPLES

UNIT DESCRIPTOR This unit covers the application of catering control

principles to be ordering, store and processing of food in
order to minimise wastage.

ELEMENTS PERFORMANCE CRITERIA

01 Identify procedures to 1.1 Procedures for reducing wastage are
reduce wastage identified :
 portion control
 ordering to specifications
 stock rotation
 using appropriate equipment and cutting systems
 appropriate storage
 standard recipe cards.
1.2 Security measures to reduce loss are identified.
02 Carry out catering 2.1 Portion control is carried out effectively.
control procedures 2.2 Calibrated equipment is used where
appropriate to ensure correct portion control.
2.3 Recipes are followed accurately to avoid
mistakes.
2.4 Ordering is appropriate for turn over and
is adequate but minimum for requirements.
2.5 Stock is related and accurately
documented.
2.6 Food is correctly and securely stored to
minimise wastage and loss.
03 Dispose of waste 3.1 Re- usable products including off – cuts,
bones and trimmings are utilised effectively.
3.2 Recyclable products such as glass,
plastics, paper and vegetable matters are utilised or
disposed of in an environmentally appropriate way.
3.3 Non – recyclable products are disposed
of according to occupational health and safety
requirements and relevant regulations.

RANGE OF VARIABLES
1. This unit applies to all catering operations where cook-chill is used and includes the
following establishments / operations:
1.1 Educational institutions
1.2 Cafeterias/kiosks/canteen/cafes/gourmet food shops
1.3 Fast food outlets
1.4 Health establishments

Package for Hospitality Training – Apply catering control principles 3

 1.5 Mining operations
1.6 Defence forces
1.7 Corrective services
1.8 Residential catering
1.9 In-flight catering
1.10 Transport catering
1.11 Events catering
1.12 Private catering.
2. Catering control procedures are the processes and procedures implemented at the
operational level that results in the control of costs, energy usage, materials and
time.

EVIDENCE GUIDE
1. Evidence of knowledge and understanding is required of basic principles and practices
of:
1.1 Hygiene
1.2 Occupational health and safety
1.3 Storage of foods
1.4 Ordering and stock control
1.5 Food cutting systems and procedures.
2. This unit should be assessed on-the-job or in a simulated environment where
candidates may undertake suitable activities such as ordering, storing and
preparing food. Assessment of underpinning knowledge should be supported by
oral or written tests/questions and case studies either on or off-the-job.
3. This unit may be assessed in conjunction with other suitable catering or kitchen units of
competence.

KEY COMPETENCIES IN THIS LEVEL KEY COMPETENCIES IN THIS LEVEL

UNIT UNIT

Collecting, organising and 2 Using mathematical ideas and 2

analysing information techniques

Communicating ideas and 2 Solving problems 2

information

Planning and organising activities 2 Using technology 2

Working with others and in teams 2

Package for Hospitality Training – Apply catering control principles 4

Section 4
Delivery strategy
4.1 The content plan
Note: In delivering the training below, teachers, trainers, trainees, students and assessors ensure compliance with full
details contained in the competency standard.
Element and Performance Range of Variables Additional Training Topics Activity Visual
Criteria Content
01. Identify procedure to reduce This unit applies to all Catering Identify Procedures to B OHT 1
wastage. operations where cook –chill is reduce wastage Dis HO 1a-b
used and included the following
establishments/ operations:
1.1 Procedures for reducing wastage  educational
are identified: institutions
 portion control  cafeterias/
 ordering to specifications kiosks/canteen/cafes/gourmet
 stock rotation food shops
 using appropriate equipment and  fast food outlets
cutting systems  health
 appropriate store establishments
 standard recipe cards.  mining operations
 defence forces
 corrective
services
 residential
catering
 in-flight catering
1.2 Security measures to reduce loss  events catering Security measures Dis OHT 2
are identified.  private catering. HO 2a-b

02. Carry out catering control

procedures.
2.1 Portion control is carried out Catering control procedures are Stock Control Catering control Dis HO 3a-b
effectively. the processes and procedures procedures Q
implemented at the operational Portion control
level that results in the control of

Package for Hospitality Training – Apply catering control principles 4

 Element and Performance Range of Variables Additional Training Topics Activity Visual
Criteria Content
costs, materials and time
2.2 Calibrated equipment is used where Identify catering Q HO 4a-d
appropriate to ensure correct portion equipment Dem
control.

2.3 Recipes are followed accurately to Recipes Dis HO 5

avoid mistakes. Q
2.4 Ordering is appropriate for turn over Ordering Dis HO 6a-c
and is adequate but minimum for PA, Q
requirements.
2.5 Stock is rotated and accurately Stock control Dis HO 7
documented. Q, PA
2.6 Food is correctly and securely Food storage Dis HO 8a-b
stored to minimise wastage and
loss.

03. Dispose of waste. Waste disposal: Dis HO 9a-b

3.1 Re- usable products including off –  re- usable products Q
cuts, bones and trimmings are
utilised effectively.
3.2 Recyclable products glass, plastics,
paper and vegetable matters are  recyclable products Included
utilised or disposed of in an in HO 9b
environmentally appropriate way.
3.3 Non – recyclable products are
disposed of according to  disposal of non- Included
occupational health and safety recyclable products in HO 9b
requirements and relevant
regulations.
Legend:
Brainstorm – B Guest Speaker – GS Project – Pro
Case Study – CS Hand Out – HO Questioning – Q

Package for Hospitality Training – Apply catering control principles 5

 Demonstration – Dem Multimedia – MM Role Play – RP
Discussion – Dis Notes to Trainer or Teacher - NTT Research – R
Excursion – Ex Overhead Transparency – OHT Simulation – S
Group Work – GW Practical Application - PA Video – V
Presentation – Pre
4.2 How to teach the competency standard
What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
Identifying procedure to reduce wastage Trainer or teacher to ask question “ What can make catering both profitable and unprofitable?
Trainer or teacher to brainstorm with the trainees or students regarding the purpose of specifications in
ordering food ingredients for applying catering control.
Trainer or teacher to show OHT 1 [Procedures to reduce wastage].
Trainer or teacher to give Handout 1a-b [Procedures to reduce wastage].
Trainees to take notes.

Security measures Trainer or teacher to give and discuss OHT 2 [Security measures].
Trainer or teacher to give Handout 2a-b [Security measures].
Trainer or teacher discuss in detail with trainees.
Trainees to take notes and identify security measures within their workplace.

Catering control procedures Trainer or teacher to give and discuss Handout 3a-b [Catering control procedures].
Trainer to identify specific catering control procedures relating to food and beverage.
Trainees to take notes and identify catering control procedures within their workplace.

Identify catering equipment Trainer or teacher to ask question “ Why do we use the various materials in construction of kitchen equipment
and how to care for them”.
Trainer or teacher to give Handout 4a-d [Catering equipment].
Trainer to present and identify a range of catering equipment.
Trainees to identify a range of catering equipment.

Standard recipe Trainer or teacher to ask question “How are standard recipes used for catering“ students or trainees
Trainer or teachers give Handout 5 [Recipes].
Trainer use Handout 4a-d [Catering equipment] to answer the question.

Package for Hospitality Training – Apply catering control principles 6

 What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
Ordering Trainer to give and discuss Handout 6a-c [Ordering].
Trainer or teacher to demonstrate the use of appropriate ordering forms and provide Trainees with relevant
blank data forms and have them practice preparing these forms and simulating their distribution.

Stock control Trainer or teacher to give and discuss, Handout 7 [Stock control] then conduct question & answer session.
Trainer to demonstrate how to fill in the form correctly.
Trainees practice completing stock control forms.

Food storage Trainer or teacher to discuss, Handout 8a-b [Food storage].

Trainer to explain the steps in correct food storage and demonstrate correct food storage techniques.
Trainee practices correct food storage techniques.

Dispose of waste Trainer or teacher to discuss Handout 9a-b [Waste disposal].

 re- usable products, Trainee to divide class into small groups & summaries of the handouts.
 recyclable products, Trainer may then conduct a question/answer session.
 non-recyclable products. Trainer may arrange for various waste disposal companies to attend and give guest lectures.
Trainees to take notes.

Package for Hospitality Training – Apply catering control principles 7

4.3 Support materials
(Overhead transparencies/
Handouts)
 Notes to Trainer or Teacher 1

Procedures to reduce wastage

1. Topic discussion

 What can make catering unprofitable?

2. Brainstorm

 What is the purpose of specifications in

ordering food ingredients for applying

catering control?

Package for Hospitality Training – Apply catering control principles 9

 OHT 1

Procedures to reduce wastage

Stages at which wastage occur:

1. Storage waste.

2. Preparation waste.

3. Cooking waste.

4. Plate waste.

Package for Hospitality Training – Apply catering control principles 10

 HO 1a

Procedure to reduce wastage

A certain amount of waste seems inevitable in any catering operation yet the
reasons for its happening do not always receive consideration as a means of
monitoring consumer satisfaction. Food wastage produced during the
various stages of preparing meals can provide an indication of the efficiency
of staff, of control over usage as well as highlighting any other inefficient
sequence in the cycle of operation.

Stages at which wastage occur

1. Storage waste

No waste at all should occur in the stores except for a small amount of
weight loss through evaporation of perishable foods and a minimal loss
of nutritional value in certain goods, but even these can add up to a
considerable sum over the year and must be countered .

A record should be kept of goods that are lost or have deteriorated

during storage and periodic check made to ascertain possible causes
such as excessive stocks being carried, poor ordering procedures , and
adherence to old-fashioned practices.

2. Preparation waste

The control of food wastage is most important at the preparation stage

as here it can be monitored to provide information regarding methods of
practice, craft skills and quality of material purchased.

It is even possible to find the exact source, volume and nature of waste
by putting out a number of buckets of different colours in the various
preparation areas.

The preparation loss of meat and vegetables should not exceed 15 per
cent of total purchased weight otherwise the original quality could not
have been good; 10 per cent total waste is a realistic figure.

3. Cooking Waste

Wastage in cooking process comes from loss through shrinkage ; this is

usually brought about by overcooking at too high a temperature which
reduces portion size and weight unnecessarily.

When food is served hard and dry it is likely to end as plate waste
because it is impossible to eat. Frying oil is frequently wasted through
being maintained at too high a temperature which tends to shorten its
useful life.

Package for Hospitality Training – Apply catering control principles 11

 HO 1b

Procedure to reduce wastage (cont’d)

4. Plate waste

This stage is the most important as far as consumer satisfaction is

concerned. Plate waste should be monitored whenever there is a spate
of complaints or when the amount including any bones and skin appears
to exceed 10 per cent of what was served.

A larger proportion might indicate that:

 the portions served are too large; if kept at an average size the dish
could be cheaper .

 the food was not properly trimmed

 poor quality food was purchased

 the food was unappetisingly served

 there were poor meal combinations

 the food was served cold when it should have been hot.

A recent survey on wastage showed the following points:

 too much sauce is often served

 plated meals produced more waste than served ones, especially of

vegetables

 too much toast is made for breakfast and unused is thrown away

 once dishes on the sweet trolley are started they are discarded as
being unfit for the next meal

 when catering staff are working under pressure, presentation suffers

and plate waste increases.

Package for Hospitality Training – Apply catering control principles 12

 OHT 2

Security measures

To prevent too many losses there are a number of

things that can be done.

These include having:

 locks and other security systems

 procedures which limit access to

unauthorised persons

 issuing and requisition system

 receiving procedures and control

 random spot-checks on different inventory

items

 regular stock takes of all inventory items.

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Package for Hospitality Training – Apply catering control principles 14
 HO 2a

Security measures

It is very important that stocks of food, drink, cleaning materials

and small equipment are kept in safe custody so that no losses
occur through break-in. The responsibility for the security of stocks
and of the premises where they are kept is vested in the person
who is in charge. He must be someone of integrity who will not
allow anything dishonest to take place, nor permit any
unauthorised person on the premises under his control.
Arrangements have to be made regarding the handling of store
keys so that they are not accessible to persons not entitled to use
them. All refrigerators and cupboards must be kept locked.

Security at any event should always be handled by trained

professionals (in most cases security companies). Further, there
may be occasions where the services of the local police are
required:

 major sporting events

 seminar and conferences

 parities such as weddings, etc

Forward planning is the key to a trouble-free event.

You should visit any venue prior to the event with a representative
of the chosen security company. They should be supplied with all
relevant information:

 number of people expected to attend

 what type of event is taking place

 which areas customers will be concentrated in

 whether alcohol is going to be consumed or not

 age group

 which areas are to be designated “no-go” areas.

Package for Hospitality Training – Apply catering control principles 15

 HO 2b

Security measures (cont’d)

Do they require security personnel to collect cash from outlets

during the event. If so:

 which outlets?

 where are they located ?

 when do you want cash collected and how often?

 where is the cash to be taken for safe keeping ?

Customers often ask security personnel the same questions they

ask ticket collectors and ushers. Ensure security staff are supplied
with this information.

Discuss the regular patrolling of:

 “no-go” areas

 public conveniences

 service outlets

 doors meant to be kept locked

 ticket gates

 parking areas.

Discuss the communication aspects with them, E.g. Should two

way radios be issued to staff? If so, which staff? Who is going to
coordinate the information flow? What training must staff have to
operate two way radios?

Finally, security staff should also issue security identification for all
venue staff members.

Package for Hospitality Training – Apply catering control principles 16

 HO 3a

Catering control procedures

For catering establishments to run properly, they must always have supplies
of food .at the right time and in the right quantities, and the right price so
careful control of food supplies is essential. The stock cycle below helps to
explain stock control , which involves ordering, accepting deliveries,
completing stock control records ( bin cards) , storage of foodstuffs and
payment of invoices.

THE STOCK CYCLE

Store room

The order is received by

the supplier and
Supplies are counted delivered to the
and checked against the establishment
delivery note; details
entered onto a bin card

Invoices are sent out to

buyers
Supplies are issued to
the appropriate
department in this case,
flour to the kitchen

Supplies are used

Orders are placed to
replenish stock

Supplies are counted regularly to

see what is in stock; bin card are
Figure .1. completed

Package for Hospitality Training – Apply catering control principles 17

 HO 3b

Catering control procedures (cont’d)

Look at the stock cycle and find the section, which refers to bin cards. The
following diagram will help to explain what bin cards are, and how they work.
Each item of stock has a bin card, which gives information essential to the
person ordering the goods. It provides accurate information as to the person
ordering the goods. It provides accurate information as to the age of the
goods and the quantity of stock held.
Cost price of the Item
Name of the item
The maximum
stock to be held
BIN CARD and the
minimum stock
to be held
Item : cost price :

Eggs max stock : 50 Doz

Min Stock : 30 Doz

Date Delivery Issue Stock in hand

The date
2.2.8 60 Doz eggs 10 Doz . eggs
on which kitchen
the item cluck form eggs ltd
has been
delivered
or issued
3.2.8 30 Doz eggs
kitchen

The amount of the

The quantity The quantity issued stock left after the
delivered and the
delivery has been
supplier
added or issue
subtracted

Figure . 2

HO 4a

Package for Hospitality Training – Apply catering control principles 18

 Catering equipment

When setting up a new catering operation a large part of

the initial outlay will be spent on equipment which includes
both fixed and mobile items, kitchen machines, small
items such as cookery, glassware, cutlery and cooking
utensils, as well as linen, furniture and furnishings. It must
also be remembered that in addition to the capital outlay
there need to be an annual allowance for the purchase of
new additional items and a further sum for maintenance
contracts to keep the production equipment and
machinery in running order.
Before buying heavy-duty equipment for the kitchen it is
necessary to decide which fuel is going to be used. For
the dining room, it is important to have decided the style of
service to be used, the desired atmosphere and the
amount of space available for the number of customers.
The total budget available has first to be divided amongst
the main department and although it is obvious that the
kitchen with all its equipment will cost more to equip than
the dining room, this must not be at the expense of the
latter. In fact the dining room and public areas should
have priority in the matter of funds.
To a certain extent this advice would apply to the other
reasons for putting new capital into a catering operation:
 where it becomes necessary to replace several major
items of equipment because they have all come to the
end of there useful life or are out-dated, and/or

Package for Hospitality Training – Apply catering control principles 19

 HO 4b

Catering equipment (cont’d)

 where an emerging demand means major alterations to

an existing operation involving structural changes, re-
locating of equipment and re-decoration.

There are related issues of equipment, fuel and

services to be considered:
1. Kitchen equipment.
2. Dining room furnishings and equipment.
3. Equipment for the bars and customer amenity areas.
4. Equipment for stores and other areas.
5. Fuel and services.

There are categories of equipment used for catering:

1. Equipment for preparation and service of food or a
caterer’s tools are the pieces of equipment. Knives,
spoons, spatulas, saucepans, bowls, food mixers,
oven and many others.
2. Industrial catering equipment. They have been
chosen because they perform such basic tasks as
frying, grilling and boiling, which most catering
establishments carry out in course of food preparation.

Package for Hospitality Training – Apply catering control principles 20

 HO 4c

Catering equipment (cont’d)

Kitchen Equipment Dining room Equipment bars Equipment stores Fuel and services
furnishings and and customer and other areas
equipment amenity areas
Kitchen Range TROLLEYS BAR FOR MAKING Goods Receiving Area TYPES OF FUEL
COCKTAILS AND Table or Bench  electricity
General Purpose Oven, Heathers MIXED DRINKS  gas
Pastry Oven, Convection  shakers, Platform Scale  liquefied
oven, Reel or Rotary – Tables Lamps hawthorn petroleum gas.
Oven, Infra-red oven. strainer. Trolley and truck are
Crockery :  mixing glass and required SERVICES
Microwave oven  bone china spoon  single and three
 earth ware  bar glass STORAGE AND phase supply
Fryer, Pressure fryer  porcelain squeezer. STORE ISSUING requirements
Bratt-pan  English Drinking straws,  bins to install according to the
translucent china swizzle stick,  refrigerator loading of items
Boiling Pan, Steamer,  stone ware cocktails sticks, spirit  office equipment of equipment.
Atmospheric steamer,  oven-to-table ware measures, cutting
Pressure steamer boa and knife, ice  waiter supplies to
 decoration of
crockery crusher, small ice equipment on
 the purchase of bucket or bowl and central sites
crockery tongs, bowl and should be both
 glassware tongs, soda siphon, hot and cold
jugs, ice pick, crown
 cutlery
cork, opener.  equipment for
 serving dishes.
emergency use.

Package for Hospitality Training – Apply catering control principles 21

 HO 4d

Catering equipment (cont’d)

Kitchen Equipment Dining room Equipment bars Equipment stores Fuel and services
furnishings and and customer and other areas
equipment amenity areas
KITCHEN MACHINERY : LINEN Stores Office
 mixing machine (high  Telephone, desk,
speed mixer, hand Table cloth and table chairs, filling
mixer) napkins: cabinets and so on
 vertical bowl chopper.  a teacloth
 waiter’s clots Cellar for equipment
Heavy Duty Blender  tray cloths. such as bottling,
labelling machines,
Other Machines Table mats trestles and funnel
 in the pastry roller would be necessary.
and moulder OTHER ITEMS OF WASTE DISPOSAL
 tenderising machine DINING ROOM Equipment may
 potatoes peeler and EQUIPMENT consist only of the
food processor firm’s bins or the
 food wrapping and Floor Coverings council’s paladins
sealing machine  tiles
 ice making machine  vinyl
 electric can opener  carpeting.
 waste disposal
 hand drying machine Wood Floors
 insect killer.

Package for Hospitality Training – Apply catering control principles 22

 HO 5

Recipes

Quality control in the kitchen or preparation area starts with explicit

formulation of recipes .

 recipes must follow a clear, uniform, and simplified format.

 standardisation is also important as it ensures a continuity of product.

 recipes should be kept in master loose-leaf book.

 copies can be made on 5 x 7 in. cards protected from dirt and grease
by transparent plastic shields.

 suction clamps or clips should be attached so that cards can be hung

in the vicinity where they will be used.

 by employing a loose-leaf book and cards , modifications and updating

can be readily made.

As shown in figure 3, recipes contain exact information, such as the

measurement and weight of ingredients, yield or number and size of portions,
and instructions. In addition, preparation and cooking instructions are shown.
Additional information that may be added under “Remarks” includes approved and
tested substitution or modifications to an original recipe. If applicable, information pertaining to
holding times and use of leftovers may also be a part of “Remarks”. Many operations also include
colour photographs of finished products for purposes of plating, garnishing, and standardisation.

RECIPE NAME OR TITLE

CODE - DATE –

DISTRIBUTION SCHEDULE 1. REVISION –

2. REVISION –

YIELD - PORTION SIZE -

NGREDIENTS QUANTITY METHOD OR DIRECTIONS

FOR USING INGREDIENTS
WEIGHT MEASURE

SPECIAL NOTES, REMARKS, OR SUBTITUTIONS

Figure .3. Suggested recipe format.

Package for Hospitality Training – Apply catering control principles 23

 HO 6a

Ordering

Orders must be written on an official form in an Order book - usually in

triplicate, and they must be signed only by an authorised person . Some
orders are placed by telephone but must still be covered by an official order.

All orders will have a number printed on the page – the “Order Number”. One
copy of the order is kept in the store for checking against the delivery note
and invoice when the goods arrive, and for entering into the filling system. A
third copy remains in the order book for any queries which may arise, and any
alterations such as short delivery or non-availability should be noted on it.

Placing orders

Typically smaller operations follow a one–stop shopping procedure with some

additional daily purchases.

Large commercial caterers use a more formal system of ordering . In both

instances, placement of orders happens after an assessment of the stock on
hand.

In smaller operations, the normal approach is to estimate how much stock will
be required for coming events, subtract what is on hand, and prepare an
appropriate Purchase Order for the balance. The buyer will then telephone or
fax the order to the supplier.

In larger organisations, purchase orders are also placed by telephone or fax,

but may then be followed with a purchase order form in the mail.

Purchase Order forms differ between establishments but should contain:

 supplier’s name
 supplier’s address in full
 detailed description of goods
 value of order
 approvals
 date of placing order
 date the goods are required
 originating department/ location
 name of employee requesting purchase
 purchaser’s details.
Package for Hospitality Training – Apply catering control principles 24
 HO 6b

Ordering (cont’d)

Figure 4

Sample requisition form

From Department : No :

Date :

Item Unit Must be Note

received

Date

Ordered by Approved by Purchasing officer

Ordered date :

Order form :

( )

Please quote the above order number on your invoice.

(1) Blue Print – Purchasing

(2) White – Order requisition

Figure 4

The above shows a sample order form. The order can be written or typed,
and prices can be entered as agreed by telephone or from the price list as
issued by the supplier. The form may be designed for folding and sealing.

Package for Hospitality Training – Apply catering control principles 25

 HO 6c

Ordering (cont’d)

Sample purchase order form

PURCHASE ORDER No.

Nusa Raya Hotel , Jln Raya Parung Km-22-23

Sawangan Depok ,Telp.(0251) 616336, Fax 611999

Date :

No Description/ Unit Unit price Total

Specifications

Date of delivery Term of delivery Term of Payment

Jakarta, 2001

Head of Purchase Department

( )

Package for Hospitality Training – Apply catering control principles 26

 HO 7

Stock control

It is essential to have a system of consolidating the various aspects of stores

operation and control. Stock record cards and files can offer an efficient way
of doing this . Single stock record cards are simple to use but time-consuming
to make-up. The details can be easy to see at a glance and give information
regarding dates, receipts, issues, and stock in hand together with its value.
See figure 5 for an example.

Stock rotation

To retain the freshness of food products it is essential that you rotate supplies
of stock . This means placing new stock at the back of a storage area and
bringing older stock to the front. This method of stock rotation is called the
FIRST IN FIRST OUT ( FIFO ) method.

Point out that if the FIFO method is not applied, older stock will eventually
become unusable and will need to be discarded, which is a:

 waste of a good product

 waste of money

Procedure for stock rotation

Indicate that employee must always check to ensure that stock is being
rotated properly by ensuring the following:

STEP 1 Check the expiry dates of all goods on hand . When new goods
arrive put them at the back . The exception to this is if the expiry
date of the new goods is shorter than the goods already have. In
this case, place the new goods at front. The idea is to make sure
that you use the oldest stock first so that stock doesn’t spoil.

STEP 2 Keep slow moving items to minimum level. In order to establish

what goods are slow moving , keep a close eye on stock
movements in and out of the store. If there is an excessive
amount of slow items, user should be informed so that they can
find alternative ways of using items more quickly.

STEP 3 Regularly monitor stock on hand so that old stock is at the front
of the shelf and new stock at the back.

STEP 4 Bulk items should always be stored on the bottom.

Package for Hospitality Training – Apply catering control principles 27

 HO 8a

Food storage

All goods that are bought and not used immediately must be held
in storage. Storage of goods acts as a control point for the
maintenance of quality, quantity and distribution of goods to the
rest of the operation.

Most goods are delivered in some form of packaging, which

requires the receiver to consider and act upon the following:

1. From packing cases, remove and safely dispose of nails,

staples and other sharp metallic objects that may cause injury.

2. Use the correct tool to open boxes or other containers.

3. Store heavier items on low shelves.

4. Keep all containers covered to keep out dust, insects and

vermin.

5. Eliminate all loose or spilled foods to discourage insects and

vermin from breeding.

6. To prevent accidents ensure that all lights in stores areas have

guards over them.

7. Keep store areas clean and tidy.

8. Do not use packaging /containers normally used for other

purposes to hold food, i.e. Garbage bags for bread rolls, old
bottles used to fill with detergent, etc.

Store space

Good storage is reliant on three main factors - Sanitation,

Temperature and Ventilation.

Package for Hospitality Training – Apply catering control principles 28

 HO 8b

Food storage (cont’d)

Sanitation

There needs to be a regular cleaning program:

 high standards of cleanliness are essential for any food storage

area

 shelving should be kept clean

 surfaces, e.g. walls, ceiling and floors need to be free from

cracks, paint flakes, etc

 shelving in cool-rooms should be made of stainless steel

 seals around doors should be kept clean and free from grime
build-up

 active steps, e.g. traps, should be taken to deter insects and

vermin.

Temperature:

 temperatures to be set correctly and monitored for different food

groups

 humidity levels to be monitored and kept at correct levels:

- dry store 12o – 15º C

- cool-room – meat: 1o – 3º C

- cool-room – dairy products, fruit and vegetables: 4o–6º C.

Freezer: – 18º C.

Ventilation:

 storage areas to be free from dampness

 humidity should be kept at moderate levels

 air circulation should be good.

Package for Hospitality Training – Apply catering control principles 29

 HO 9a

Waste disposal

Time spent planning and organising the this section will pay
handsomely . Proportionately more trouble can arise in this section from
bad organisation than almost anywhere else in the kitchen. Dirty dishes
must be scraped, soaked, washed and rinsed. The smallest unit should
have a scraping table, wash sink, a dip rinse sink kept at a minimum of
82 ºC, and a drainer where the dishes can air dry. The process may be
partially mechanised by having revolving brushes in the wash sink.

It is essential that the clearing and sorting of the dirty dishes is well
thought out. Where clearing trolleys are in use the preliminary scraping
and sorting will have been done before the dishes can be stacked.
Provide cutlery and cup racks on the clearing trolleys to avoid double
handling. Where trays of used crockery come back directly, adequate
space for sorting, stacking and racking is needed. A narrow trough,
flushing into the waste disposal unit, allows scraping to be done
anywhere along the tabling. Always allow space at the clean and of the
machine parking mobile dispenser and low stacking trucks. Space for a
top up crockery is also advisable in the area.

The area where waste bins are stored prior to removal should be at the
rear of the building, preferably adjacent to the loading bay entrance to
the vegetable preparation area, which will generate the most waste
when fully used. The area should be roofed, well ventilated and
screened against insects. The wall and floor should be impervious to
moisture, preferably tiled, but at least concreted. The floor should be
drained.

The bins should be supported on a tubular frame, and have well-fitting

lids. The waste bins used in the kitchen should be either plastic or paper
sacks, or should be lined at least. A hose point is required, and , where
necessary, a pedal-operated bin washer.

A small locked store should be assigned for the interim storage of

returnable empties, where large quantities of non-returnable cartons are
used. A paper billing machine will facilitate neat stowage prior to
disposal. The advent of the non–returnable light glass bottle may make
a bottle crusher useful. A can crusher and baler might also be
considered. Where this is economic, it is poor housekeeping not to
negotiate credit for such items.

Package for Hospitality Training – Apply catering control principles 30

 HO 9b

Waste disposal (cont’d)

A small area is required for storing cleaning equipment and

materials. This should incorporate a bucket sink.

Every kitchen needs a storage space for small equipment not in

regular use. This may be a cupboard or small locked storeroom.

Re- usable products

There must be an area, preferably outside the premises, for the
storage of waste bins. It has to be paved drained so that it can be
hosed down. The approval of the local authority is required for the
type of refuse storage to be used and access has to be provided
for vehicles to collect waste matter. It is usual to pay the local
authority a rental charge for the number of special bins (Paladin)
required according to the frequency of collection and cleaning.
Only an approved swill collector may remove food debris for pig
feed and he has to be a local farmer. If it is decided to dispose of
food debris to the public sewer the permission of the local authority
has to be obtained.

Recyclable products
For used inside premises, plastic sacks in holders should be
allocated to areas and when filled, sealed and put in the paladin.
Cardboard should be folded flat for collection by a salvage firm or
local authority for recycling. Care of returnable containers on which
a deposit is charged means that someone has to be detailed to
keep them under control and to maintain this area in good order
and in a satisfactory state of hygiene.

Non-recyclable products
In this area there may be a need for a compacting machine to
reduce the bulk of refuse into more manageable size, either into
waste sacks or if cardboard and paper, into blocks. This machine
is useful to large scale caterers who use a lot of A10 tins as it will
crush them flat. A bottle crusher will break up non- returnable
bottles so they take up less room.

Package for Hospitality Training – Apply catering control principles 31

Section 5
Assessment
5.1 Workplace assessment issues

5.1.1 Workplace assessment

Assessment is the process of collecting evidence and making judgements on progress

towards satisfying the performance criteria set out in the competency standard. At the
appropriate point, judgement is made as to whether competence has been achieved.
Assessment identifies the achievements of the trainee rather than relating the performance of
the trainee to other trainees.

5.1.2 Competent

Ask yourself the question, “what does an employee really need to be able to do?” The
answer to this question will tell you what we mean by the word “competent”. To be competent
in a work related skill implies that the person is able to:
 perform at an acceptable level of skill
 organise the required tasks
 respond and react appropriately when things go wrong
 fulfil a role in the scheme of things at work
 transfer skills and knowledge to new situations.

When you assess this competency you must take into account all of the above issues to
reflect the real nature of work.

5.1.3 Recognition of current competence

An integrated national assessment principle provides for the recognition of current

competencies regardless of where they have been acquired. Assessment recognises that
individuals can achieve competence in a variety of ways:
 prior qualifications
 informal learning.

Recognition of current competence gathers evidence to assess an individual against

competency standards in order to determine whether they have achieved the required
competence for a job role or for recognition for a formal qualification. The assessment of
recognition of current competence is undertaken by industry certified workplace assessor.

5.1.4 Assessors

In workplace situations, an industry certified assessor would determine whether a worker was
competent to undertake the tasks entailed by this unit of competency. If you are certified to
assess this unit, then you may choose from the methods offered in this guide, or develop your
own to conduct assessment. Assessors must look at the evidence guides in the competency
standards before arriving at the assessment methods to use.

5.2 Underpinning skills and knowledge

5.2.1 Assessment of underpinning skills and knowledge

Evidence should include a demonstrated ability to correctly explain and apply principles and
practices in the hospitality industry.

Package for Hospitality Training – Apply catering control principles 31

You must now assess your trainee’s or students’ underpinning skills and knowledge. This
section must be completed before you go on to the next section. Underpinning skills and
knowledge for competency standard are:
a. hygiene
b. occupational health and safety
c. storage of foods
d. ordering and stock control
e. food cutting systems and procedures.

Should your trainees or students not have the underpinning skills and knowledge required,
you must ensure that you deliver this material before you progress to the next section.

This training may be delivered through a variety of activities including:

 theory/practical session
 workplace observation
 workplace training
 questioning – oral/written
 role play
 project work/case study.

5.2.2 Examples of assessment tasks

Use these tasks to determine if your trainees have the necessary underpinning skills and
knowledge. The table below can be used to record the result of each student and what further
training is needed.

Assessment tasks Yes No Further training

needed

Explain an appropriate method to multiply

standard recipe quantities

5.3 Suggested assessment for Apply catering

control principles
The following pages list some of the methods that can be used to assess this competency.
The proposed assessments have been designed to address each element, performance
criteria and underpinning skills and knowledge for the competency.

Results of a successful assessment should indicate sufficient and relevant knowledge and
understanding to be able to infer competence. Therefore the trainee is assessed as either
competent / competence to be achieved. Examples of assessment results sheets are
included in Appendix 1 and 2.

Package for Hospitality Training – Apply catering control principles 32

 Evidence gathering methods

Assessment of practical demonstration in the workplace may include observation of the trainee:
 following catering control procedures
 disposing of waste
 using portion control equipment.

Third party/documentary evidence may include:

 peer or supervisor report (written or oral)
 details of previous training, work experience
 a relevant portfolio i.e.: copies of documentation or completed works.

Oral question or some form of written assessment/project would be useful to determine underpinning knowledge such as:
 hygiene and OH & S standards
 storage procedures and conditions
 ordering and stock control procedures.

In off-the-job assessment, simulated activities could be used to allow the trainee to provide evidence of skills through practical
demonstration:
 using catering control principles to a chosen menu for an industry function
 applying catering control principles to a specified menu item.

Package for Hospitality Training – Apply catering control principles 33

 Sample methods On-the-Job Off-the-Job

1. You are to provide ninety-five portion controlled serves of turned potatoes. Each portion should weigh 100 
grams. Potatoes are purchased by the 15kg sack. Explain how you would purchase the potatoes and, what you
would do with:
 peelings?
 wastage?

2. Your establishment currently purchases meat that requires trimming and cleaning in preparation for cookery. 
You are required to compare the cost required for the current process, as proposed to that of purchasing
portioned controlled products.

Questions On-the-Job Off-the-Job

Questioning should focus on:

1. Technique and processes
 Explain an appropriate method to multiply standard recipe quantities.  
2. Organisation and planning
 What time management issues need to be considered when recycling vegetables matter in the workplace?

3. Communication with others
 How would you effectively communicate the importance of wastage control in your workplace? 
4. Problem solving
 Respond to calibrated equipment failure.  

5. Health and safety

 Explain safe disposal of spent oil, grease and fat in your establishment.  

Package for Hospitality Training – Apply catering control principles 34

Appendices
 Appendix 1

Competency assessment result

Unit code: ITHHBCAT06AEA Title: Apply catering control
principles

Trainee or student name:

Assessor name:

The Trainee was assessed as: Competent 

Competency to be achieved 

Feedback to trainee

Signatures

The trainee has been informed of the Signature of assessor:

assessment result and the reasons
for the decision

Date:

I have been informed of the Signature of trainee:

assessment result and the reasons
for the decision

Date:

Package for Hospitality Training – Apply catering control principles Appendix 1 - Page 1
 Appendix 2

Group trainee or student assessment record

Unit code: ITHHBCAT06AEA Title: Apply catering control
principles

Group:

Assessor name:

Trainee name Competent Competency

to be
achieved

Package for Hospitality Training – Apply catering control principles Appendix 2 - Page 1
 Appendix 3

List of overheads and handouts

Overhead Handout Title

number number
(OHT) (HO)
1 1a-b Procedure to reduce wastage

2 2a-b Security measures

3a-b Catering control procedures

4a-d Catering equipment

5 Recipes

6a-c Ordering

7 Stock control

8a-b Food storage

9a-b Waste disposal

Package for Hospitality Training – Apply catering control principles Appendix 3 - Page 1
 Appendix 4

Trainee or student evaluation sheet

Unit code: ITHHBCAT06AEA Title: Apply catering control

principles

The following statements are about the competency Agree Don’t Disagree Doesn’t
you have just completed. Please tick the appropriate know apply
box.
1. There was too much in this competency to
cover without rushing.    
2. Most of the competency seemed relevant to me.
   
3. The competency was at the right level for me.
   
4. I got enough help from my trainer.
   
5. The amount of activities was sufficient.
   
6. The competency allowed me to use my own
initiative.    
7. My training was well organised.
   
8. My trainer had time to answer my questions.
   
9. I understood how I was going to be assessed.
   
10. I was given enough time to practice.
   
11. My trainer feedback was useful.
   
12. Enough equipment was available and it worked
well.    
13. The activities were too hard for me.
   
The best things about this unit were

The worst things about this unit were

The things you should change in this unit are

Package for Hospitality Training – Apply catering control principles Appendix 4 - Page 1
 Appendix 5

Hotel and Restaurant Materials

Amendment List

Unit code: ITHHBCAT06AEM

Unit title: Apply catering control principles

Example:

Amendment Version Page Line Amender Date

No number number number initials completed

1. Replace ‘garish’ into ‘garnishes’ A 34 5 WW 12 Mar. 02

Amendment Version Page Line Amender Date

No number number number initials completed

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

Package for Hospitality Training – Apply catering control principles Appendix 5 - Page 1
 Appendix 5

Package for Hospitality Training – Apply catering control principles Appendix 5 - Page 1