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1. Prepare for food and beverage service. 1.1.Discuss and clarify table and room set-up, menu and style of service where required.

01 / 02 / 2019 Essays & Coursework

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Unit Sector


Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for food and beverage service.

1.1.Discuss and clarify table and room set-up, menu and style of service where required.

1.2.Check furniture and fittings for cleanliness, stability and condition prior to the service period.

1.3.Adjust furniture placement to meet service requirements and allow safe and easy access for service personnel.

1.4.Prepare and adjust environment to ensure comfort and ambience for customers.

1.5.Check and prepare equipment for service according to manufacturer instructions, and clean or replace items as required to meet service standards.

1.6.Prepare and display food and beverage items according to organisational standards.

2. Welcome and advise customers.

2.1.Greet customers on arrival, according to organisational customer service standards.

2.2.Provide information regarding food and beverage and facilities to customers, giving clear explanations and descriptions.

2.3.Answer customer questions on menu items correctly and courteously.

3. Take and process orders.

3.1.Take and record orders accurately and legibly using the format required by the organisation, and convey them promptly to the kitchen.

3.2.Operate ordering system according to organisational procedures.

3.3.Communicate special requests or dietary requirements to kitchen.

3.4.Provide glassware, service-ware and cutlery suitable for menu choice.

3.5.Process accounts and receive payment at appropriate time.

4. Serve food and drinks.

4.1.Promptly recognise and follow-up delays or deficiencies in service.

4.2.Collect food and beverage selections from kitchen and check for accuracy and presentation.

4.3.Use appropriate techniques to carry and place plates containing meals and serve to correct person.

4.4.Advise and reassure customers about delays or problems.

4.5.Check customer satisfaction at the appropriate time.

5. Clear food and drinks.

5.1.Use appropriate techniques to clear and carry multiple used plates and other service-ware.

5.2.Remove used items in a timely manner and safely transfer them to the appropriate location for cleaning.

5.3.Safely dispose of food waste, disposables and recyclable items to minimise negative environmental impacts.

6. Complete end of shift duties.

6.1.Follow end of shift procedures.

6.2.Provide customer feedback to relevant colleagues, supervisors or managers.

6.3.Provide handover to incoming colleagues and share relevant information.

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