Food And Beverage Service Techniques

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

Compiled by: Lucy Macharia

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What Food And Beverage Service Techniques covers

Food And Beverage Service Techniques, a unit of Food And Beverage Service (Waiter) Level 4, centres on specialized service, breakfast and afternoon tea. The first outcome builds technical skills: the equipment and materials used in service, how to clean and polish them, carrying trays, plates, glasses and a silver salver, holding service spoons and forks, stocking the sideboard and table setting. Specialized service then adds conservation of resources, taking orders, equipment and preparation, billing and handling payments, guest feedback and post-service tasks. The last outcome covers receiving and seating guests, presenting menus, serving and clearing at breakfast and afternoon tea.

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Careers after Food And Beverage Service Techniques

Hotels and cafes in Kenya sell breakfast and afternoon tea every day, so careful handling of trays, plates and glasses is work you will use daily.

Hotel breakfast rooms - set up, receive and seat guests, present the menu, serve and clear tables in a Mombasa hotel, working shifts for a wage.
Tea rooms and cafes - serve afternoon tea and handle bills and payments at a cafe in Nyeri.
Specialized service dining rooms - take orders, prepare the service area and serve with the right equipment at a restaurant in Nakuru.
Service equipment care - polish and assemble service tools, equipment and materials for a hotel in Kisii.
A tea room you start - run breakfast and afternoon tea service from your own premises in Machakos, earning from what guests order.

Guest feedback and post-service tasks close every one of these services, so the habit of finishing properly is part of the job, whether you serve in a hotel or in your own premises.