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RANGE OF VARIABLES This unit applies to all establishments where food and beverage is served. The following Range of variables identifies how this unit may be applied in different workplaces and circumstances.

VARIABLE 1. Styles of service

2. Dining environment:

3. Equipment/materials

4. Table dressing

RANGE May include : 1.1 table d’hote 1.2 a la carte 1.3 buffet 1.4 function 1.5 breakfast 1.6 tea and coffee service May include : 2.1 lighting 2.2 room temperature 2.3 music 2.4 floral and other decorations 2.5 privacy 2.6 background noise Equipment may include: 3.1 tea and coffee making facilities 3.2 manual and electronic cash registers 3.3 computerized ordering systems 3.4 EFTPOS equipment Materials may include: 3.5 glassware 3.6 crockery 3.7 cutlery 3.8 linen 3.9 condiments 3.10 chairs 3.11 tables 3.12 menus and wine lists 3.13 display materials May include: 4.1 linen presentation, including table cloths, overlays and napkins 4.2 placemats 4.3 glassware 4.4 service ware 4.5 floral arrangement

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

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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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