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Food And Beverage Service

Food And Beverage Service (Waiter) · Level 4  ·  3 Chapters

Compiled by: Sarah Waweru

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What Food And Beverage Service covers

Mis-en-scene and mis-en-place come before every shift, and Food And Beverage Service in Food And Beverage Service (Waiter) Level 4 teaches both before you serve a guest. Mis-en-scene covers staff organization, workshop safety and hygiene rules, PPEs, conservation of resources, cleaning materials and procedures, floor types and finishes, and furniture, fittings and furnishings. Mis-en-place covers service equipment and materials, the service area and ancillary departments, polishing equipment, stocking the sideboard, linen, table accompaniments, menu knowledge and covers. The last outcome is the service itself: taking food and drink orders, serving, billing, asking for guest feedback and post-service activities.

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Careers after Food And Beverage Service

Restaurant work starts well before the first guest sits down, and this unit prepares you for the setting up, the service and the closing down.

  • Hotel restaurants - lay covers, stock the sideboard, take food and drink orders and serve them on a salary at a hotel in Nairobi.
  • Lodge dining rooms - prepare the room, linen and table accompaniments for each meal and present the menu to guests at a lodge near Narok.
  • Town restaurants - use menu knowledge to take orders, serve, bill the guest and ask for feedback in an Eldoret restaurant.
  • Dining-room cleaning and care teams - keep floors, furniture and fittings clean using the right cleaning materials and procedures in a Kisumu hotel.
  • An eatery you own - apply hygiene rules and conservation of resources to run a small eating place in Thika, earning from the meals you sell.

Every one of these jobs depends on the mis-en-scene and mis-en-place done before service begins.

Chapters

1
Perform mis-en-scene
21 topics
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2
Perform mis-en-place
27 topics
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3
Carry out food and beverage service
11 topics
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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 I