Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
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
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
Work Ready Now - Audio
Work Ready Now Audio Program L3
Work Ready Now Audio Program L5
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
View all
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
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
Work Ready Now - Audio
Work Ready Now Audio Program L3
Work Ready Now Audio Program L5
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
FBOFB302: Serving Food and Beverages
Home
Courses
DIGITAL INTERACTIVE CONTENT
Serving Food and Beverages
Learning Outcome 1: Host a guest in a restaurant
Indicative Content 1.2: Apply hosting procedures
Indicative Content 1.2: Apply hosting procedures
◄ Indicative Content 1.1: Follow the guidelines for greeting and seating the guest
Jump to...
Jump to...
Announcements
Indicative Content 1.1: Follow the guidelines for greeting and seating the guest
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 5.2: Follow tablecloth replacement techniques
Indicative Content 5.3: Reset table for the next service
Sources Image
Indicative Content 2.1: Use the five big tools ►
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
