Staff and Workplace
- Restaurant service in catering context
- Waiting staff and kitchen support
- Conduct and appearance
- Restaurant and equipment
- Ancillary sections and services
- Preparing the restaurant
Meals and Menus
- Menu trends and composition
- Function menu making
- Food and menu terms
- Cookery as product knowledge
Main Meal Service
- Preparing for service
- Guest reception and orders
- Forms of service
- Procedures and techniques
- Serving courses and dishes
Control, Functions and Other Services
- Checking, control and the bill
- Functions and outside catering
- Breakfast, lounge and floor service
Liquor and Tobacco
- Table wine and wine lists
- Equipment and handling
- Serving and selling
- Drinks, licensing and tobacco
Example Candidate Response Booklet
Example Candidate Response (ECR) Booklets are a source of crucial information for Centres and Candidates as they use real candidate responses. We ask Senior Examiners to comment on five or more responses in terms of why the mark was awarded with commentary about how to improve the answer (if necessary).
