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 ready for service and store them appropriately. Prepare customer and dining areas for table service 5 Ensure that customer and dining furniture, table coverings and table items are clean, undamaged and ready for use. 6 Arrange the dining area furniture and lay up the tables according to the required service style and number of covers. 7 Ensure that menus and promotional items are available, clean and correct. 8 Check that condiments and the appropriate accompaniments are filled, clean and ready for use. customers’ 9 Ensure the customer area is appealing and welcoming to customers according to your workplace standard. Clear customer, dining and service areas after table service 10 Assemble service items, food items, condiments and accompaniments for cleaning or store reusable items according to your workplace standard and food safety regulations. 11 Dispose of rubbish and waste food appropriately. 12 Check that all service equipment is clean, turned off and stored away correctly. 13 Keep the service area clean and ready for the continuing service. 14 Keep the customer areas and furniture clean, tidy and ready for the continuing service. Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service 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
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 ready for service and store them appropriately. Prepare customer and dining areas for table service 5 Ensure that customer and dining furniture, table coverings and table items are clean, undamaged and ready for use. 6 Arrange the dining area furniture and lay up the tables according to the required service style and number of covers. 7 Ensure that menus and promotional items are available, clean and correct. 8 Check that condiments and the appropriate accompaniments are filled, clean and ready for customers’ use. 9 Ensure the customer area is appealing and welcoming to customers according to your workplace standard. Clear customer, dining and service areas after table service 10 Assemble service items, food items, condiments and accompaniments for cleaning or store reusable items according to your workplace standard and food safety regulations. 11 Dispose of rubbish and waste food appropriately. 12 Check that all service equipment is clean, turned off and stored away correctly. 13 Keep the service area clean and ready for the continuing service. 14 Keep the customer areas and furniture clean, tidy and ready for the continuing service. Unit PPL2FBS13 (HL1T 04) Prepare and Clear Areas for Table Service 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
HL1T_04_PPL2FBS13_Prepare_and_Clear_Areas_for_Table_Service.docx