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Courses
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
STOP Sexual Harassment
STOP Sexual Harassment
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
OPEN E-BOOKS
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
SOFTWARE PROGRAMMING AND EMBEDDED SYSTEMS
FBOFB302: Serving Food and Beverages
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DIGITAL INTERACTIVE CONTENT
Serving Food and Beverages
Learning Outcome 4: Clear guest table
Indicative Content 4.3: Apply Crumbing down procedures
Indicative Content 4.3: Apply Crumbing down procedures
◄ Indicative Content 4.2: Apply Clearing techniques
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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 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 5.1: Perform arrangement of tables and chairs ►
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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