Element 3: Prepare and pack take away food and beverages 3.1 Present and pack food and beverage items in accordance with enterprise procedures and relevant health regulations 3.2 Apply safe food handling practices in accordance with enterprise procedures and relevant health regulations 3.3 Dispose of spoiled products in accordance with enterprise procedures and relevant health regulations 3.4 Comply with correct food handling and food safety procedures Equipment may include: Cash register Refrigeration equipment Cooking equipment Microwave Kitchen utensils Bain-marie Coffee machines. Table items may include: Sauces Mustards Napkins Element 4: Provide table service 4.1 Receive customer orders 4.2 Check product and/or brand preferences with customer in a courteous manner 4.3 Provide clear and helpful recommendations or information to customers on selection of food or drinks, if required 4.4 food and drink according to enterprise requirements and personal hygiene standards Salt and pepper shakers Menus Cutlery Crockery Glassware Cruets. Record orders may relate to: Written orders Verbal orders Electronic equipment to record orders. Element 5: Store and handle foods safely Comply with personal hygiene standards Convey orders may include Orders for food
Handle food according to food safety program Maintain the workplace in a and tidy order Comply with workplace measures to prevent pests entering the premises Identify and report indicators of pest presence Element 6: Handle payment and carry out cash control procedures 6.1 Receive and accurately check cash float 6.2 Open and close cash register using manufacturer specifications 6.3 Use cash register according to standard enterprise procedures 6.4 Issue receipts according to standard enterprise procedures 6.5 Carry out reconciliation of takings accurately and report errors to supervisor Orders for beverages Take away orders Ingredients Cooking Product may include: food items Pre-packed food items Beverages Sandwiches Pies Snack food Cakes Dish of the day Blackboard menu methods. Safe food handling practices may include: Cleaning, sanitising Taking and recording food temperatures Monitoring self-service food bars Element 7: Close down food service area and/or prepare equipment for the next service, in accordance with enterprise procedures Monitoring and recording temperature of cool rooms and bain-maries Protecting from contamination Covering foods
Answers to Written Questions – D1.HBS.CL5.16 The following are answers only – Trainers/Assessors must use discretion when determining whether or not an answer provided by a Student is acceptable or not. What are some areas you would check for cleanliness in the actual restaurant before the start of a shift? Areas to check for cleanliness may include: Furniture – tables and chairs Wall hangings – pictures or displays Fixtures – light fittings and door knobs Plants – indoor plants and pots Glass – windows, panels and doors Floor – carpet and tiled areas Work stations – waiter’s sideboard Toilets – rest What are some items you would need to set up when preparing a waiter’s station? Menus and wine lists All main types of cutlery – usually held in drawers Service plates, cups and saucers Napkins Service trays Salt and pepper shakers bowls Docket books and pen – or electronic equivalents Toothpicks Condiments – sauces, Tabasco, mustard, extra butter Spare glassware. What is included in a ‘à la carte’ cover setting? This type of cover usually consists of: Main course knife