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Food and Beverage Service

Catering and Accommodation Management · Level 6  ·  6 Chapters

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Chapters

1
Perform mis-en-scene
82 topics
No Notes Yet
2
Perform mis-en-place
127 topics
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3
Prepare still room beverages.
80 topics
No Notes Yet
4
Carry out food and beverage service
89 topics
No Notes Yet
5
Execute banquet and event services
21 topics
No Notes Yet
6
Perform post service tasks
12 topics
No Notes Yet
What Food and Beverage Service covers: 46 main topics in 6 chapters

1. Perform mis-en-scene

  1. 1.1 Introduction to food and beverage service.
  2. 1.2 Occupational safety and health
  3. 1.3 Cleaning materials and equipment’s
  4. 1.4 Dinning arrangements

2. Perform mis-en-place

  1. 2.1 Food and beverage service equipment and materials
  2. 2.2 Polishing equipment’s
  3. 2.3 Stocking sideboard
  4. 2.4 Linen
  5. 2.5 Table accompaniments
  6. 2.6 Food and beverage service areas and ancillary departments
  7. 2.7 Menu knowledge
  8. 2.8 Covers-
  9. 2.9 Briefing Food and beverages service personnel

3. Prepare still room beverages.

  1. 3.1 Definition of terms.
  2. 3.2 Tools and equipment
  3. 3.3 Care and maintenance of tools and equipment
  4. 3.4 Still room beverages
  5. 3.5 Still room beverage making methods
  6. 3.6 Coffee making methods
  7. 3.7 Faults in coffee and their causes
  8. 3.8 Coffee flavours
  9. 3.9 Safety practices in the bar.
  10. 3.10 Points to note in production of coffee
  11. 3.11 Points to note in production of tea
  12. 3.12 Final clearance
  13. 3.13 Waste disposal

4. Carry out food and beverage service

  1. 4.1 Food and beverage service sequence
  2. 4.2 Methods of service
  3. 4.3 Service of different types of beverages
  4. 4.4 Order taking methods
  5. 4.5 Special food checks
  6. 4.6 Interpersonal skills
  7. 4.7 Clearance procedure.
  8. 4.8 Billing methods
  9. 4.9 Methods of payments
  10. 4.10 Guest feedback

5. Execute banquet and event services

  1. 5.1 P.P. Es
  2. 5.2 Hygiene rules in banquets and events.
  3. 5.3 Personal hygiene 6. Neat hair 7. Short nails 8. Clean uniform
  4. 5.4 Mise-en place duties 13. Polishing equipment’s 14. Stocking sideboards 15. Table set up 16. Preparing table accompaniments 17. Cruet set 18. Flower vase 19. Table number 20. Menu card 21. Condiment holder 22. Toothpick holder
  5. 5.5 Food and beverage service styles of service 23. Silver service 24. Plate service Content 25. Gueridon service 26. Buffet service
  6. 5.6 Clearance procedures.
  7. 5.7 Billing methods 30. Bill as check 31. Bill with order 32. Pre-paid
  8. 44.1 Non-degradable

6. Perform post service tasks

  1. 45.1 Post food and beverage service duties
  2. 45.2 Waste disposal

Revise this unit

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

Beyond the syllabus

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

Other units in Module III