UNIT OF COMPETENCY :
PROVIDE FOOD AND BEVERAGE SERVICE
This unit deals with the skills and knowledge required to provide food and beverage service to customers in different hospitality industry establishments. It reflects the role of a waiter or food and beverage attendant and may apply to different styles of service.
1. Prepare dining/restaurant area for service
1.1 Dining/Restaurant area and customer facilities are checked for cleanliness prior to service and corrective actions are taken when required 1.2 Dining environment is prepared and adjusted to ensure comfort and ambience to customers as appropriate 1.3 Set up furniture in accordance with enterprise requirements, bookings, customer requests, convenience and safety 1.4 Equipment are checked and prepared for service 1.5 Menu variations and daily specials are verified with kitchen staff based on establishment policy and guidelines
2. Prepare and set tables
2.1 Tables are set within the required timeframes in accordance with establishment standards and/or customerâ€™s special requests 2.2 Tables are dressed according to establishment standard procedures and/or any approved special requirements 2.3 Cleanliness and condition of tables are checked prior to service 2.4 Items below establishment standards are removed, cleaned or replaced based on relevant guidelines
Italicized terms are elaborated in the Range Variables
__________________________________________________________________________________________________ _ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005
Published on Apr 10, 2012
FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...