6. Close down restaurant/dining area
PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables
5.6 Tables are cleared of crockery, cutlery and glassware at the appropriate time and with minimal disruption to customers 5.7 Accounts are organized, presented and processed in accordance with establishment procedures 5.8 Bid goodbye to guests courteously from the restaurant/dining are and table appointments are re-set 6.1 Equipment are stored and/or prepared for the next service in accordance with establishment procedures 6.2 Restaurant/dining area is cleared, cleaned or dismantled in accordance with establishment procedures and safety requirements 6.3 Re-set tables correctly for the next service in accordance with procedures and requirements. 6.4 Services are reviewed and evaluated with colleagues identifying possible improvements
__________________________________________________________________________________________________ _ 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...