Transcript Unit 206 1 FS 3 Prepare and clear areas for

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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Prepare and clear areas for
table service
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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Prepare and clear areas for
table service
• Q 2.Why must a constant stock of food
service items be maintain ?
1. Good Stock rotation
2. For Stock taking
3. The smooth running of the restaurant
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Prepare and clear areas for
table service
• Q 3. Why is it important to check
expiry dates ?
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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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Prepare and clear areas for
table service
• Q 4. What is the best why to store
bread ?
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Refrigerator
Somewhere cool and dry
Service area on side
On tables ready for service
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Prepare and clear areas for
table service
• 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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Prepare and clear areas for
table service
• 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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Prepare and clear areas for
table service
• Q 7.
The most appropriate Source
of information on health, safely and
food hygiene ?
• Manager
• Customer
• Colleagues and Staff
• Supervisor
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Prepare and clear areas for
table service
• Q 8/13. What's the best way with a
last minute for menu change ?
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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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Prepare and clear areas for
table service
• 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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table service
• 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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Prepare and clear areas for
table service
• 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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table service
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 ?
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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 ?
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To improve cleaning process
Reduce the rick of accidents
Loss of Revenue
Improve service
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Prepare and clear areas for
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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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Prepare and clear areas for
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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 police
3. Dispose of item
4. Let supervisor know
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