Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the work for: candidate’s one from service four from: one from: three from: one from: one from: operation: c service cutlery k dry seasonings n crockery u lay-up for à la x customer dining a restaurant table d service dishes or or flavourings o cutlery carte menu areas b function flats l sauces or p glassware v lay-up for table y sideboard or e refrigerated units dressings q menus and menu service station or d’hôte f warmers m prepared bread promotional w lay-up for trolley areas
Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: one from service operation: a restaurant table b function four from: c service cutlery d service dishes or flats e refrigerated units f warmers one from: k dry seasonings or flavourings l sauces or dressings m prepared bread three from: n crockery o cutlery p glassware q menus and promotional one from: u lay-up for à la carte menu v lay-up for table d’hôte menu w lay-up for one from: x customer dining areas y sideboard or service station or trolley areas
HL1T_04_PPL2FBS13_Prepare_and_Clear_Areas_for_Table_Service.docx