View Unit : Principles of Preparing and Clearing Areas for Table Service

Unit

Unit Reference Number

R/502/8260

Qualification Framework

QCF

Title

Principles of Preparing and Clearing Areas for Table Service

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.4 Hospitality and Catering

Unit Grading Structure

Pass

Assessment Guidance

N/A

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know how to prepare service areas and equipment for table service	1.1	Describe safe and hygienic working practices when preparing areas and equipment for table service
		1.2	Describe procedures for storage and stock rotation of food service items
		1.3	Describe procedures for maintaining service equipment
		1.4	Describe the types of unexpected situations that might occur when preparing service areas and equipment
2	Know how to prepare customer and dining areas for table service	2.1	Describe safe and hygienic working practices when preparing customer dining areas for table service
		2.2	State the importance of checking table items and menus before service
		2.3	State the importance of checking heating/air conditioning/ventilation and lighting before use when preparing customer dining areas for table service
		2.4	Describe the types of unexpected situations that might occur when preparing customer dining areas
3	Know how to clear dining and service areas after table service	3.1	Describe safe and hygienic working practices when clearing dining and service areas
		3.2	Describe the procedures for handling and disposing of waste correctly
		3.3	Identify the security procedures that should be followed
		3.4	Describe the types of unexpected situations that might occur when clearing dining and service areas

Equivalent Units

There are no equivalences to display.