What to taken into consideration for each of these points? Slide Slide Trainer Notes No Class Activity Questions – What needs to taken into consideration for each of these points? Slide Slide Trainer Notes No Class Activity Discuss points on safety precautions – Need for staff training in the safe and hygienic preparing, cooking and service – methods used in table side service Removing pan from flame before adding spirits to keep flames to a responsible – size Regulating height of flame to ensure curtains or ceilings do not catch alight. In – addition the bigger the flame, the greater the heat Ensuring that flammable liquors are sealed and kept away from flame. Slide Slide Trainer Notes No Introduce Activity General Discussion – Ask general questions:
What to taken into consideration for each of these points? Slide Slide No Trainer Notes Class Activity – Questions What needs to taken into consideration for each of these points? Slide Slide No Trainer Notes Class Activity – Discuss points on safety precautions Need for staff training – in the safe and hygienic preparing, cooking and service methods used in table side service Removing pan from flame before adding spirits – to keep flames to a responsible size Regulating height of flame – to ensure curtains or ceilings do not catch alight. In addition the bigger the flame, the greater the heat Ensuring that flammable liquors are sealed and kept away from flame. Slide Slide No Trainer Notes Introduce Activity – General Discussion Ask general questions:
TG_Provide_gueridon_service_refined.docx