Unit Aim
This unit will allow Learners to demonstrate competency in preparing a range of food and beverage service areas and equipment for service. This unit will also enable Learners to demonstrate competency in efficiently and hygienically closing down equipment and service areas.
Unit Content
1 Setup service areas and equipment for service
- Service areas: bar, dining area, waiting area
- Electrical equipment: refrigerated units, ice machine, glass or dish washer, hot beverage equipment, warmers, hot plates
- Service equipment bar: bottle openers, corkscrews, optics, measures, pourers, glassware, drip trays, mats, ice bucket and tongs, chopping board and knife, coasters or drink mats, decorative items
- Service equipment dining areas: service cutlery, service dishes, flats, sideboards, service stations, trays, trolleys, hot and cold beverage service containers
- Drinks stock: bottled, draught, optic, free poured, in cartons, in cans, hot drinks
2 Prepare customer dining areas for service
- Table coverings: linen table coverings, linen napkins, disposable table coverings, disposable napkins
- Table items: crockery, cutlery, glassware, menus and promotional items, table decorations
- Service style: table, function, buffet
- Cover: à la carte menu, table d’hôte menu, function
- Promotional items: menus, leaflets, tent cards, clip-on’s, posters
- Condiments and accompaniments: dry seasonings, flavourings, sauces, dressings, prepared bread items, sugars and sweeteners
- Customer areas: dining, waiting areas, sideboards, service station, trolleys
3 Clear dining and service areas after service
- Service equipment bar: bottle openers, corkscrews, optics, measures, pourers, glassware, drip trays, mats, ice bucket and tongs, chopping board and knife, coasters or drink mats, decorative items
- Service equipment dining area: service cutlery, service dishes, flats, sideboards, service stations, trays, trolleys, hot and cold beverage service containers
- Condiments and accompaniments: dry seasonings, flavourings, sauces, dressings, prepared bread items, sugars and sweeteners
- Storage: refrigerated, dry
- Disposal: waste, recycling
- Electrical equipment: refrigerated units, ice machine, glass or dish washer, hot beverage equipment, warmers, hot plates
- Customer areas: dining, waiting areas, sideboards, service station, trolleys
4 Clean and store equipment and glassware
- Washing equipment: manual, automatic
- Service equipment bar: bottle openers, corkscrews, optics, measures, pourers, glassware, drip trays, mats, ice bucket and tongs, chopping board and knife, coasters or drink mats, decorative items
- Service equipment dining area: service cutlery, service dishes, flats, sideboards, service stations, trays, trolleys, hot and cold beverage service containers
5 Work as an effective member of the team
- Communication:
- ~spoken e.g., tone of voice, terminology
- ~written e.g., documents, forms, reports, presentations
- ~body language e.g., posture
- Situations: formal, informal, queries or requests, complaints
- Codes of conduct: workplace policies, rules and procedures
- Reporting: supervisor, line manager, challenges, issues, queries
6 Follow health and safety procedures
- Common workplace hazards: slips, trips, falls, breakages, hot surfaces, chemicals
- Health and safety procedures: following fire regulations, fire drills, evacuation, manual handling, safe use of chemicals, report accidents, first aid
- Workplace emergencies: accidents, fire, breaches of security, illness
- Emergency procedures: raising alarm, calling emergency services, firefighting equipment, evacuation procedures
- Security procedures: control of keys, electronic systems, surveillance, control of entrances and exits, staff and visitor identity badge, reporting of suspicious persons and packages to line manager
7 Follow hygiene procedures
- Personal hygiene:
- ~clean clothing, footwear and headgear
- ~hair neat and tidy
- ~wear a head covering e.g., hairnet, hat
- ~washing hands
- ~no jewellery
- ~cover cuts and grazes
- ~report illness and infections to the proper person
- Cleanliness of work areas: clean cloths for wiping and cleaning between tasks, equipment used for preparing, displaying and serving food are clean and in good condition, waste disposed of promptly, hygienically and appropriately, use of correct cleaning chemicals
- Handling and storing food:
- ~covering food, separation of raw and cooked food, contact surfaces and equipment
- ~storage temperatures e.g., fridge, freezer
- ~food labelling and dates
- ~food temperatures e.g., cooking, serving re-heating
- ~cleaning and washing-up procedures
- ~handling of food waste
