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Practice On Blended Learning
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
Leather Footwear Production
Curriculum Structure and ToG_Leather
Core modules_Leather
CCMs_Leather Footwear Production
General modules__ Food Processing
General modules__ Food Processing
Core Modules__ Music and Performing Arts
Core Modules__ Music and Performing Arts
View all
Courses
Practice On Blended Learning
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
Leather Footwear Production
Curriculum Structure and ToG_Leather
Core modules_Leather
CCMs_Leather Footwear Production
General modules__ Food Processing
General modules__ Food Processing
Core Modules__ Music and Performing Arts
Core Modules__ Music and Performing Arts
FBORO302: Performing Restaurant Opening Duties
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INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 1: Receive instructions on the day’s activities and duties
Indicative Content 1.5: Receiving information concerning expected event.
Indicative Content 1.5: Receiving information concerning expected event.
◄ Indicative Content 1.4: Describing food and beverage products.
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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 1.6: 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 1.6: Restaurant food and beverage service equipment and tools ►
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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