Supervisor name: Position: Signed: Reflective Journal Date: Did an RTO assessor observe Service: this service? o Yes o No 47 of 48 Service completed at: Service start time: Service finish time: Menu style: O a la carte o Set menu o Table d'hote o Buffet o Cyclical Service type: O Breakfast o Lunch o Dinner o Special function Recipes prepared: Food types: 0 Appetisers and salads Fish and shellfish Hot and cold desserts Meat, poultry and game Stocks, sauces and soups Pastries, cakes and yeast Vegetables, fruit, eggs and farinaceous products goods Special customer requests/dietary None for this service Gluten free Allergy equirements: Taste/texture O Low sodium Religious/cultural Other (specify) Food organisation and preparation tasks demonstrated: 0 Cleaning and preparing vegetables and other commodities Portioning food types, ingredients a dishes Selecting and using service-ware and equipmento Other (specify) End of shift procedures demonstrated: Cleaning procedures Post-shift debrief/handover Gathering and responding to feedba Preparing for next food service Restocking Storing food items Other (specify) Equipment used: Cooking techniques and methods used: Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) Supervisor Endorsement