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CORE COMPETENCIES UNIT OF COMPETENCY

: PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREAS

UNIT CODE

: TRS512316

UNIT DESCRIPTOR

: This unit covers the skills and knowledge required to provide general assistance in food and beverage service operations. It reflects the role of the “food runner� in food and beverage operations. PERFORMANCE CRITERIA

ELEMENT 1. Liaise between kitchen and service areas

Italicized terms are elaborated in the Range of Variables 1.1

1.2 1.3 1.4 1.5

1.6 1.7

2. Clean and clear food service areas

Kitchen service points are attended to and monitored to ensure prompt pick up of food items based on establishment policy Quality of food is checked in accordance with establishment standards Serviceware is checked for chips, marks, spills, and drips Plates and/or trays are carried out safely Food is transferred and placed promptly at the appropriate service point in accordance with safety requirements Colleagues are advised promptly regarding readiness of items for service Traditional items required from the kitchen are identified through monitoring of service areas and consultation with other service colleagues

2.1 Used items are promptly removed from service areas and safely transferred to the appropriate location for cleaning 2.2 Leftover food and disposables are disposed of in accordance with hygiene regulations

__________________________________________________________________________________________________ _ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

37

TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

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