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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

1.3 Carry plate/trays safely according to hotel’s standards 1.4 Transfer foods promptly and correctly to the appropriate service points 1.5 Advice colleagues promptly about items ready to be served 1.6 Identify additional items required from the kitchen through monitoring of service areas and consultation with other colleagues 1.7 Remove used items from service areas promptly and bring them to the cleaning area safely 1.8 Dispose left-over foods and disposable items in accordance with hygiene practices and enterprise regulations 1.9 Dispose recyclable items in accordance with local regulations and enterprise practices

___________________________________________________________________________________________________ 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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