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Specific Modules__ Automobile Technology
Specific Modules__ Automobile Technology
General modules__ Plumbing Technology
General modules__ Plumbing Technology
Specific modules __ Food Processing
Specific modules __ Food Processing
BUILDING CONSTRUCTION
Cement Based Blocks and Pavers
PRODUCTION OF SOIL BASED BRICKS AND BLOCKS
PERFORM OPENING FIXATION
BASICS OF PLUMBING
Construction Basic Technical Drawing
CONSTRUCTION OF STONES STRUCTURES
View all
Courses
Specific Modules__ Automobile Technology
Specific Modules__ Automobile Technology
General modules__ Plumbing Technology
General modules__ Plumbing Technology
Specific modules __ Food Processing
Specific modules __ Food Processing
BUILDING CONSTRUCTION
Cement Based Blocks and Pavers
PRODUCTION OF SOIL BASED BRICKS AND BLOCKS
PERFORM OPENING FIXATION
BASICS OF PLUMBING
Construction Basic Technical Drawing
CONSTRUCTION OF STONES STRUCTURES
FBORO302: Performing Restaurant Opening Duties
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DIGITAL INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 4: Set up the restaurant for service
Indicative Content 4.1: Collecting cutleries, flat-ware, glassware and linen
Indicative Content 4.1: Collecting cutleries, flat-ware, glassware and linen
◄ Indicative Content 3.3: Preparing flower arrangements or other centre pieces
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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 4.2: 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 4.2: Spreading table linen on table ►
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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