| 1 | Be able to prepare and maintain a buffet & carvery display | 1.1 | Make sure the carvery & buffet table is clean, undamaged and positioned according to the serve style |
| 1.2 | Make sure table items are clean and undamaged and arrange them correctly for food service |
| 1.3 | Make sure service equipment is clean, undamaged and position it ready for use |
| 1.4 | Display food items ready for service |
| 1.5 | Display and store food items according to food safety requirements |
| 1.6 | Replenish food items as necessary and keep the carvery or buffet free from food debris during food service |
| 2 | Understand how to prepare and maintain a buffet & carvery display | 2.1 | Describe safe and hygienic working practices when preparing and maintaining a carvery or buffet display |
| 2.2 | Explain why food items should be replenished and displayed correctly throughout service |
| 2.3 | State why dining service areas must be kept tidy and free from rubbish and food debris |
| 2.4 | State why service equipment should be turned on before service |
| 2.5 | State why heating, air conditioning & ventilation and lighting should be checked before use when preparing areas for service |
| 2.6 | State why table items should be checked for damage and cleanliness before service |
| 2.7 | Outline the types of unexpected situations that may occur when preparing and maintaining the carvery or buffet and how to deal with these |
| 3 | Be able to serve and assist customers at the carvery & buffet | 3.1 | Give information that meets the customers’ needs and promotes the products and service of organisation |
| 3.2 | Serve food with service equipment of the appropriate type that is clean and undamaged using correct service style |
| 3.3 | Serve only food items that are of the required type and quality |
| 3.4 | Portion and arrange food in line with organisation style and customer requirements |
| 3.5 | Keep customer dining areas tidy and free from rubbish and food debris |
| 3.6 | Clear any used table items and left over food items when necessary |
| 3.7 | Carry out work with the minimum of disturbance to customers |
| 4 | Understand how to serve and assist customers at the carvery & buffet | 4.1 | Describe safe and hygienic working practices when serving customers at buffet or carvery |
| 4.2 | State why potions should be controlled when serving food to customers |
| 4.3 | State why information given to customers should be accurate |
| 4.4 | Explain why maintaining food at the correct temperature is important and how you can ensure this |
| 4.5 | State why and to whom all customer incidents should be reported |
| 4.6 | Describe safe and hygienic working practices when maintaining a customer dining area |
| 4.7 | State why waste must be handled and disposed of correctly |
| 4.8 | State why and to whom breakages should be reported |
| 4.9 | Outline the types of unexpected situations that may occur when serving customers from the carvery or buffet and how to deal with them |
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