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Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
VIDEO RESOURCES
Food & Beverages Operations: RTB tutorials
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
STOP Sexual Harassment
STOP Sexual Harassment
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
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Courses
Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
VIDEO RESOURCES
Food & Beverages Operations: RTB tutorials
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
STOP Sexual Harassment
STOP Sexual Harassment
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
FBORO302: Performing Restaurant Opening Duties
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DIGITAL INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 5: Stock the service station
Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments.
Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments.
◄ Indicative Content 5.1: Stocking silver ware, glassware, linen, and crockery
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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
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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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