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.
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