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Food And Beverage Service

Food and Beverage Operations · Level 5  ·  3 Chapters

Compiled by: Wesley Rotich

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What Food And Beverage Service covers

Food And Beverage Service in Food and Beverage Operations Level 5 moves from preparing the room, to laying up, to serving the guest. Mis-en-scene covers staff organization, safety and hygiene rules, protective equipment, conservation of resources, cleaning materials and procedures, floor types and finishes, and furniture, fittings and furnishings. Mis-en-place covers service equipment, the service area and ancillary departments, polishing, stocking the sideboard, linen, table accompaniments, menu knowledge and covers. Service itself includes carrying large trays, plates, glasses and a silver salver, handling service spoons and forks, taking orders, serving, clearing, billing and asking for guest feedback, with breakfast and afternoon tea set up and served.

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Careers after Food And Beverage Service

Guests judge a restaurant by the first few minutes of service, and this unit prepares you for the floor work behind them.

  • Waiters and waitresses in restaurants in Mombasa - you receive and seat guests, take orders accurately, carry plates and glasses safely and present the bill.
  • Breakfast and tea service staff in guest houses in Kisumu - you set up breakfast and afternoon tea, present the menu and serve in the proper method.
  • Dining room attendants in hotels in Malindi - you lay linen and covers, stock the sideboard and handle a silver salver and service plate.
  • Service staff in staff canteens in Kakamega - you keep floors, furniture and the service area clean, polish equipment and clear tables efficiently.
  • Self-employed tea room operators in Kitale - you organise the room, know your menu and ask guests for feedback that brings them back.

The same mis-en-scene, mis-en-place and service routine applies in each of these places.

Chapters

1
Perform mis-en-scene
21 topics
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2
Perform mis-en-place
27 topics
Open chapter →
3
Carry out food and beverage service
11 topics
Open chapter →
What Food And Beverage Service covers: 20 main topics in 3 chapters

1. Perform mis-en-scene

  1. 1.1 Introduction to Food and Beverage Service
  2. 1.2 Staff Organization
  3. 1.3 Safety Rules in the Workshop
  4. 1.4 PPEs in Service
  5. 1.5 Hygiene Rules in the Workshop
  6. 1.6 Conservation of Resources
  7. 1.7 Mis en Scene Task
  8. 1.8 Cleaning Materials and Equipment
  9. 1.9 Cleaning Procedures
  10. 1.10 Floor Types and Finishes
  11. 1.11 Furniture, Fittings and Furnishing

2. Perform mis-en-place

  1. 2.1 Food and Beverage Service Equipment and Materials
  2. 2.2 Food and Beverage Service Area and Ancillary Department
  3. 2.3 Polishing Equipment
  4. 2.4 Stocking Sideboard
  5. 2.5 Linen
  6. 2.6 Table Accompaniments
  7. 2.7 Menu Knowledge
  8. 2.8 Covers

3. Carry out food and beverage service

  1. 3.1 Food and Beverage Service

Practise this unit

The practical 41 The assessment itself: tools, materials and the marks Step-by-step guide 41 PPE, each step, what good looks like, common mistakes

Revise this unit

Exam-style questions 42 Written to CDACC standard, with answers Test yourself 74 Multiple-choice, one at a time Practise questions 58 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 21 What the assessor asks, and how to answer out loud Worked calculations 15 Step-by-step maths with the common mistakes Quick cards 383 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 2 On site, what would you do? Workplace scenarios 40 Real site situations — what would you do? Turn this into income 24 Where this skill earns — what to charge, how to find clients

Other units in Module III