Element 6: Handle payment and out cash control Cooking Product may include: procedures Fresh food items 6.1 Receive and accurately cash float Pre-packed food items 6.2 Open and cash register using manufacturer Beverages specifications Sandwiches 6.3 Use cash register according to standard enterprise Pies procedures Snack food 6.4 Issue receipts according to standard enterprise procedures Dish of the day 6.5 Carry out reconciliation of takings accurately and Blackboard menu methods. report errors to supervisor Safe food handling practices may include: Element 7: Close down food service area Cleaning, sanitising Store and/or prepare equipment for the next service, Taking and recording food temperatures in accordance with enterprise procedures Monitoring self-service food bars Clear, clean or dismantle area in accordance with enterprise procedures and safety requirements Monitoring and recording temperature of cool rooms and bain-maries Set up area correctly for the next service, in Protecting foods from contamination accordance with enterprise procedures and Covering foods requirements appropriate utensils Review and evaluate services with colleagues, No bare hand contact. appropriate, identifying possible improvements Recommendations or information may include: Provide handover to incoming colleagues and share any relevant information Price Special promotions Ingredients Relative strength Suitable alternatives Flavours
Element 6: Handle payment and out cash control procedures 6.1 Receive and accurately cash float 6.2 Open and cash register using manufacturer specifications 6.3 Use cash register according to standard enterprise procedures 6.4 Issue receipts according to standard enterprise procedures 6.5 Carry out reconciliation of takings accurately and report errors to supervisor Element 7: Close down food service area Store and/or prepare equipment for the next service, in accordance with enterprise procedures Clear, clean or dismantle area in accordance with enterprise procedures and safety requirements Set up area correctly for the next service, in accordance with enterprise procedures and requirements Review and evaluate services with colleagues, appropriate, identifying possible improvements Provide handover to incoming colleagues and share any relevant information Cooking Product may include: Fresh food items Pre-packed food items Beverages Sandwiches Pies Snack food Dish of the day Blackboard menu methods. Safe food handling practices may include: Cleaning, sanitising Taking and recording food temperatures Monitoring self-service food bars Monitoring and recording temperature of cool rooms and bain-maries Protecting foods from contamination Covering foods appropriate utensils No bare hand contact. Recommendations or information may include: Price Special promotions Ingredients Relative strength Suitable alternatives Flavours
TG_Take_food_orders_&_provide_table_serv_refined.docx