Section: Learning Unit 2: Assemble and clean necessary restaurant equipment | FBORO302: Performing Restaurant Opening Duties | RTB

Section outline

- Select activity Indicative Content 2.1: Selection of restaurant tools and equipment
  
  Indicative Content 2.1: Selection of restaurant tools and equipment Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.2: Selection of cleaning products, tools and equipment.
  
  Indicative Content 2.2: Selection of cleaning products, tools and equipment. Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares
  
  Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.4: Clean restaurant furniture and fittings
  
  Indicative Content 2.4: Clean restaurant furniture and fittings Interactive Content
  
  Students must
  
  Mark as done