Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
CCMs __ Food and Beverage
CCMs __ Food and Beverage
General modules__ Multimedia Production
General modules__ Multimedia Production
L3 BUILDING CONSTRUCTION
DEMONSTRATE FUNDAMENTALS OF BUILDING MATERIALS
PRODUCE SOIL BASED BRICKS AND BLOCKS
CONSTRUCTION OF STONE STRUCTURE
CONSTRUCTION BASIC TECHNICAL DRAWING
Building set out
BASICS OF PLUMBING
L3 Building Construction
pipe joining
OPENING FIXATION
PERFORM PLASTERING OF STRUCTURE ELEMENT
PERFORM CEMENT FLOORING CONSTRUCTION
CONSTRUCTION BASIC TECHNICAL DRAWING
BRICK AND BLOCK MASONRY WALL ELEVATION
View all
Courses
CCMs __ Food and Beverage
CCMs __ Food and Beverage
General modules__ Multimedia Production
General modules__ Multimedia Production
L3 BUILDING CONSTRUCTION
DEMONSTRATE FUNDAMENTALS OF BUILDING MATERIALS
PRODUCE SOIL BASED BRICKS AND BLOCKS
CONSTRUCTION OF STONE STRUCTURE
CONSTRUCTION BASIC TECHNICAL DRAWING
Building set out
BASICS OF PLUMBING
L3 Building Construction
pipe joining
OPENING FIXATION
PERFORM PLASTERING OF STRUCTURE ELEMENT
PERFORM CEMENT FLOORING CONSTRUCTION
CONSTRUCTION BASIC TECHNICAL DRAWING
BRICK AND BLOCK MASONRY WALL ELEVATION
FBORO302: Performing Restaurant Opening Duties
Home
Courses
DIGITAL INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 1: Receive instructions on the day’s activities and duties
Indicative Content 1.2: Describing food and Beverage staff duties.
Indicative Content 1.2: Describing food and Beverage staff duties.
◄ Indicative Content 1.1: Describing food and beverage operations.
Jump to...
Jump to...
Announcements
Indicative Content 1.1: Describing food and beverage operations.
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
Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments.
Sources
Indicative Content 1.3: Identifying food and beverage service areas ►
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
References
Home
Calendar
Data retention summary
Get the mobile app
