FBORO302: Performing Restaurant Opening Duties

Topic outline

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  Course Overview

  Introduction

  This module is intended for trainee at level 3 in TVET; certificate III, where trainee acquires skills, knowledge and attitudes to perform food and beverage service in hospitality industry. By the end of this module trainees will be able to receive instructions on the day’s activities and duties assemble and clean necessary restaurant equipment, arrange restaurant service areas set up the restaurant for service, stock the service station with minimum supervision. 

  
  

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  Learning Objectives
  Upon completion of this module, the trainee will be able to: 
  

  • Describe the organization of the restaurant
  • Describe the organization of the bar
  • Perform mise-en-place in the restaurant
  • Perform bar mise-en-place

  • Announcements Forum
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  Learning Unit 1: Receive instructions on the day’s activities and duties

  • Indicative Content 1.1: Describing food and beverage operations. Interactive Content
  • Indicative Content 1.2: Describing food and Beverage staff duties. Interactive Content
  • Indicative Content 1.3: Identifying food and beverage service areas Interactive Content
  • Indicative Content 1.4: Describing food and beverage products. Interactive Content
  • Indicative Content 1.5: Receiving information concerning expected event. Interactive Content
  • Indicative Content 1.6: Restaurant food and beverage service equipment and tools Interactive Content
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  Learning Unit 2: Assemble and clean necessary restaurant equipment

  • Indicative Content 2.1: Selection of restaurant tools and equipment Interactive Content
  • Indicative Content 2.2: Selection of cleaning products, tools and equipment. Interactive Content
  • Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares Interactive Content
  • Indicative Content 2.4: Clean restaurant furniture and fittings Interactive Content
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  Learning Unit 3: Arrange restaurant service areas

  • Indicative Content 3.1: Restaurant ventilation Interactive Content
  • Indicative Content 3.2: Arranging a restaurant Interactive Content
  • Indicative Content 3.3: Preparing flower arrangements or other centre pieces Interactive Content
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  Learning Unit 4: Set up the restaurant for service

  • Indicative Content 4.1: Collecting cutleries, flat-ware, glassware and linen Interactive Content
  • Indicative Content 4.2: Spreading table linen on table Interactive Content
  • Indicative Content 4.3 Setting up tables Interactive Content
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  Learning Unit 5: Stock the service station

  • Indicative Content 5.1: Stocking silver ware, glassware, linen, and crockery Interactive Content
  • Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments. Interactive Content
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  References

  • Sources Page