unit 206 2 fs1 prepare and clear areas for table service

Unit 206 2 FS1

Prepare and Clear Areas for Table

Service

Prepare and clear areas for table service

• Q 1. List one safe and hygienic practices to follow when

preparing and clearing areas for table service ?

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1. Ensure all service items are clean and free from damage.

2. To ensure good hygiene and prevent the spread of bacteria and prevent loss of customer satisfaction

3. Ensure all equipment is stored correctly and turn off when cleaning.

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• Q 2.Why must a constant stock of food service items be maintain ?

1.Good Stock rotation2.For Stock taking3.The smooth running of the

restaurant

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• Q 3. Why is it important to check expiry dates ?

• To avoid cross contamination.• To maintain a good reputation.• To Contact supplier to check expiry dates. • To comply with the Food Safety Act.• Check that the date has not expired before

use.

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• Q 4. What is the best why to store bread ?

• Refrigerator • Somewhere cool and dry• Service area on side • On tables ready for service

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• Q 5. Why is it important turn all equipment on before service ?

• To ensure all equipment is free form damage.

• To check that the equipment does not need serving.

• To ensure equipment is the correct temperature ready for service.

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• Q 6/17. Why is it important that waste be handle and disposed of correctly ?

• To comply with the Food hygiene legislation and avoid pest infection .

• To comply with Trade Descriptions Act and prevent accidents.

• To comply with C.O.H.H regulations.

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• Q 7. The most appropriate Source of information on health, safely and food hygiene ?

• Manager• Customer • Colleagues and Staff• Supervisor

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• Q 8/13. What's the best way with a

last minute for menu change ?

• To Cancel bookings• To give customers a discount on food• To reduce the number of choices available.• To verbally explain the menu to customers.

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• Q 9. Why is it important when preparing customer dining area ?

• To prevent build up of dirt.• To discourage food pests.• To ensure that all tables are clean

serviceable • To reduce risk of fire.• To reduce risk of accidents.

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Product Knowledge• Q 10. Why is it Important to keep

up presentation standards when Checking table linen and table items before service?

• To Check cleanliness and ensure sufficient stock.

• To check pest infestation .• To present a positive image to customers.• To check quality of laundry service.

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• Q 11. Why should menus be checked before use?

• To ensure that the correct menu for service is being used ?

• To ensure correct information for the kitchen.

• To ensure there is enough food for service• To ensure equipment clean and free from

damage.

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• Q 12. Why is it important to check heating air conditioning, ventilation and lighting before service?

• To ensure a comfortable environment for staff and customers.

• To check the restaurant is free from dust • To reduce risk of injury.• To prevent customers catching a cold.

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Q 14. What's is the safest way when clearing dining and service areas ?

1. Ensure crockery is cleared on one tray and cutlery on another.

2. Ensure all items are stacked neatly and not over loaded.

3. Ensure trays are stacked with small plates below large plates. Ensure crockery.

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• Q 15. Why is it important that all dining and service areas be left clean after service ?

• To maintain safety standards • To maintain hygiene standards• To reduce risk of injury.• To prevent customers catching a cold.

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Q 16. Why should all electrical equipment

be turned off after service ?

1. To improve cleaning process 2. Reduce the rick of accidents 3. Loss of Revenue4. Improve service

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• Q 18.What is the safest way to dispose of broken glass and crockery?

1.Place in black sack and place in the bin

2.Wrap in newspaper put in safe place and disposal of later.

3.Dispose of immediately and separately from any main waste.

4. In dust bin.

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Q 19. What are the college security procedure at the end of service?

1. All areas of the restaurant are locked and securely .

2. C.C.TV is in operation for 24 hours

3. All keys for restaurant are not left on premises.

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• Q 20. What is the college procedures for dealing with customers valuable items that have been left in the restaurant?

1.Contact customer 2.Inform police3.Dispose of item 4.Let supervisor know

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unit 206 2 fs1 prepare and clear areas for table service

Documents

table service slide

table service q

clear areas

table items

dry service area

quality of laundry service

table linen

product knowledge q