Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
MORE Video Tutorials
Animal Health
Crop Production
Domestic Electricity
Food Processing
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
HANDOUTS
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
View all
Courses
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
MORE Video Tutorials
Animal Health
Crop Production
Domestic Electricity
Food Processing
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
HANDOUTS
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
FBOFB302: Serving Food and Beverages
Home
Courses
DIGITAL INTERACTIVE CONTENT
Serving Food and Beverages
Learning Outcome 2: Take Guest Order
Indicative Content 2.3: Apply suggestive selling
Indicative Content 2.3: Apply suggestive selling
◄ Indicative Content 2.2: Present Menu
Jump to...
Jump to...
Announcements
Indicative Content 1.1: Follow the guidelines for greeting and seating the guest
Indicative Content 1.2: Apply hosting procedures
Indicative Content 2.1: Use the five big tools
Indicative Content 2.2: Present Menu
Indicative Content 2.4: Demonstrate body posture and gestures
Indicative Content 3.1: Describe factors consider to select service style
Indicative Content 3.2: Define categories of service
Indicative Content 3.3: Describe service techniques
Indicative Content 4.1: Clearing guest table
Indicative Content 4.2: Apply Clearing techniques
Indicative Content 4.3: Apply Crumbing down procedures
Indicative Content 5.1: Perform arrangement of tables and chairs
Indicative Content 5.2: Follow tablecloth replacement techniques
Indicative Content 5.3: Reset table for the next service
Sources Image
Indicative Content 2.4: Demonstrate body posture and gestures ►
Serving Food and Beverages
Course Overview
Learning Outcome 1: Host a guest in a restaurant
Learning Outcome 2: Take Guest Order
Learning Outcome 3: Apply service style and techniques
Learning Outcome 4: Clear guest table
Learning Outcome 5: Reset a Table
References
Home
Calendar
Data retention summary
Get the mobile app