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1. Prepare tables for silver service. 1.1.Prepare tables to silver service standard, with the appropriate equipment and utensils for designated menu.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

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

1. Prepare tables for silver service.

1.1.Prepare tables to silver service standard, with the appropriate equipment and utensils for designated menu.

1.2.Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.

1.3.Evaluate the presentation of tables and make adjustments before commencing service period.

1.4.Change cutlery on the table in silver service style and at the appropriate time, to suit customer choice of menu items.

2. Work in cooperation with kitchen staff.

2.1.Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals.

2.2.Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively.

3. Use silver service techniques to serve meals.

3.1.Complete mise en place requirements for silver service menu options.

3.2.Select correct utensils and equipment for silver service.

3.3.Balance servers correctly and position them appropriately at the table for silver service.

3.4.Serve food items correctly, using appropriate silver service techniques.

3.5.Portion and place food and condiments correctly, based on advice from kitchen or head waiter.

3.6.Handle hot dishes carefully and provide advice to customers.


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