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Courses
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
Work Ready Now - Audio
Work Ready Now Audio Program L3
Work Ready Now Audio Program L5
FBORO302: Performing Restaurant Opening Duties
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Performing Restaurant Opening Duties
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Indicative Content 1.1: Describing food and beverage operations.
Indicative Content 1.2: Describing food and Beverage staff duties.
Indicative Content 1.3: Identifying food and beverage service areas
Indicative Content 1.4: Describing food and beverage products.
Indicative Content 1.5: Receiving information concerning expected event.
Indicative Content 1.6: Restaurant food and beverage service equipment and tools
Indicative Content 2.1: Selection of restaurant tools and equipment
Indicative Content 2.2: Selection of cleaning products, tools and equipment.
Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares
Indicative Content 2.4: Clean restaurant furniture and fittings
Indicative Content 3.1: Restaurant ventilation
Indicative Content 3.2: Arranging a restaurant
Indicative Content 3.3: Preparing flower arrangements or other centre pieces
Indicative Content 4.1: Collecting cutleries, flat-ware, glassware and linen
Indicative Content 4.2: Spreading table linen on table
Indicative Content 4.3 Setting up tables
Indicative Content 5.1: Stocking silver ware, glassware, linen, and crockery
Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments.
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Indicative Content 1.1: Describing food and beverage operations. ►
Performing Restaurant Opening Duties
Course Overview
Learning Unit 1: Receive instructions on the day’s activities and duties
Learning Unit 2: Assemble and clean necessary restaurant equipment
Learning Unit 3: Arrange restaurant service areas
Learning Unit 4: Set up the restaurant for service
Learning Unit 5: Stock the service station
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