Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
for use. 3 Check that you have sufficient supply of service items clean, undamaged, ready for use and stored appropriately. 4 Prepare condiments and accompaniments ready for service and store them appropriately. Prepare customer and dining areas for table service 5 Ensure that customer and dining furniture, table coverings and table items are clean, undamaged and ready for use. 6 Arrange the dining area furniture and lay up the tables according to the required service style and number of covers. 7 Ensure that menus and promotional items are available, clean and correct. 8 Check that condiments and the appropriate accompaniments are filled, clean and ready for customers’ use. 9 Ensure the customer area is appealing and welcoming to customers according to your workplace standard. Clear customer, dining and service areas after table service 10 Assemble service items, food items, condiments and accompaniments for cleaning or store reusable items according to your workplace standard and food safety regulations. 11 Dispose of rubbish and waste food appropriately. 12 Check that all service equipment is clean, turned off and stored away correctly. 13 Keep the service area clean and ready for the continuing service. 14 Keep the customer areas and furniture clean, tidy and ready for the continuing service. Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: one from service operation: a restaurant table b function four from: c service cutlery d service dishes or flats e refrigerated units f warmers one from: k dry seasonings or flavourings l sauces or dressings m prepared bread three from: n crockery o cutlery p glassware q menus and promotional one from: u lay-up for à la carte menu v lay-up for table d’hôte menu w lay-up for one from: x customer dining areas y sideboard or service station or trolley areas
g hot plates h sideboards or service stations i trays or trolleys j hot or cold beverage service containers items items r table decorations s table coverings and napkins t condiments and accompaniments functions z service preparation areas Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service Evidence reference Evidence description Date Scope/Range What you must cover a b c d e f g h i j k l m n o p q r s t u v w x y z