There must be evidence for all Performance Criteria (PC). The assessor must assess Performance Criteria (PC) 1–14 by directly observing the candidate’s work. Prepare and clear areas and equipment for Prepare customer areas for food and Clear customer and service areas after food and beverage service beverage service food and beverage service 1 Check that the food service area is 6 Check that the customer areas are 10 Check that service items, food items, clean, undamaged and ready for use clean, undamaged and set up condiments and accompaniments are according to your workplace standard. according to your workplace standard. assembled for cleaning or reusable 2 Check that the service equipment is 7 Check that service items are clean, items are stored according to your clean, undamaged, where it should be undamaged and placed ready for workplace standard and food hygiene and switched on ready for use. customers. regulations. 3 Check that you have sufficient supply 8 Check that menus and promotional 11 Dispose of rubbish and waste food of service items clean, undamaged, items are clean, correct, current and appropriately. ready for use and stored appropriately. ready for customers' use. 12 Check that all service equipment is 4 Prepare condiments and 9 Check the customer area is appealing clean, turned off and stored away accompaniments and store and welcoming to customers correctly. appropriately ready for service. according to your workplace standard. 13 Check that the service area is clean 5 Display food items according to your and ready for the continuing service. workplace standard in a way that will 14 Check that customer areas and promote sales and appeal to your furniture is clean, tidy and ready for customers. the continuing service. Unit PPL1FBS1 (HL2E 04) Prepare and Clear Areas for Food and Beverage Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13 14
There must be evidence for all Performance Criteria (PC). The assessor must assess Performance Criteria (PC) 1–14 by directly observing the candidate’s work. Prepare and clear areas and equipment for food and beverage service 1 Check that the food service area is clean, undamaged and ready for use according to your workplace standard. 2 Check that the service equipment is clean, undamaged, where it should be and switched on ready for use. 3 Check that you have sufficient supply of service items clean, undamaged, ready for use and stored appropriately. 4 Prepare condiments and accompaniments and store appropriately ready for service. 5 Display food items according to your workplace standard in a way that will promote sales and appeal to your customers. Prepare customer areas for food and beverage service 6 Check that the customer areas are clean, undamaged and set up according to your workplace standard. 7 Check that service items are clean, undamaged and placed ready for customers. 8 Check that menus and promotional items are clean, correct, current and ready for customers' use. 9 Check the customer area is appealing and welcoming to customers according to your workplace standard. Clear customer and service areas after food and beverage service 10 Check that service items, food items, condiments and accompaniments are assembled for cleaning or reusable items are stored according to your workplace standard and food hygiene regulations. 11 Dispose of rubbish and waste food appropriately. 12 Check that all service equipment is clean, turned off and stored away correctly. 13 Check that the service area is clean and ready for the continuing service. 14 Check that customer areas and furniture is clean, tidy and ready for the continuing service. Unit PPL1FBS1 (HL2E 04) Prepare and Clear Areas for Food and Beverage Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13 14
HL2E_04_PPL1FBS1_Prepare_and_Clear_Areas_for_Food_and_Beverage_Service.docx