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General modules__ Food Processing
General modules__ Food Processing
CCMs__ Software Programming and Embedded Systems
CCMs__ Software Programming and Embedded Systems
MORE TRAINING MANUALS
Trainer Manuals
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L4 BUILDING CONSTRUCTION
Perform tile works
BASIC AUTOCAD
BUILDING CONSTRUCTION BASIC WELDING
CONCRETE WORKS
REINFORCEMENT STEEL BARS WORKS
QUANTIFYING THE CONSTRUCTION WORK
View all
Courses
General modules__ Food Processing
General modules__ Food Processing
CCMs__ Software Programming and Embedded Systems
CCMs__ Software Programming and Embedded Systems
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
L4 BUILDING CONSTRUCTION
Perform tile works
BASIC AUTOCAD
BUILDING CONSTRUCTION BASIC WELDING
CONCRETE WORKS
REINFORCEMENT STEEL BARS WORKS
QUANTIFYING THE CONSTRUCTION WORK
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 4.3 Setting up tables
Indicative Content 4.3 Setting up tables
◄ Indicative Content 4.2: Spreading table linen on table
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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 4.1: Collecting cutleries, flat-ware, glassware and linen
Indicative Content 4.2: Spreading table linen on table
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 5.1: Stocking silver ware, glassware, linen, and crockery ►
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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