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PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
View all
Courses
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
FBOFB302: Serving Food and Beverages
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DIGITAL INTERACTIVE CONTENT
Serving Food and Beverages
Learning Outcome 5: Reset a Table
Indicative Content 5.2: Follow tablecloth replacement techniques
Indicative Content 5.2: Follow tablecloth replacement techniques
◄ Indicative Content 5.1: Perform arrangement of tables and chairs
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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 2.3: Apply suggestive selling
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 5.3: Reset table for the next service
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Indicative Content 5.3: Reset table for the next service ►
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
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