Preparation and Clearing of Service Areas
Southville of Foreign
University
Preparation and Clearing of Service Areas
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Submitted to:
Sir Michael De Villa
Submitted by: Ramone T
Unit 7: Preparation and Clearing of Service Areas
Know how to prepare service areas and equipment for food and drink service A. Description of safe and hygienic working practices for preparing service areas and equipment (1.1)
Food and drink service are considered for those who are responsible for serving food and drinks to guests. There are different kinds of services in the catering industry. Restaurant table service which in the restaurant, guests are allowed to enter, order food by the waiters or waitresses and eat on the premises. Function service, which managers or supervisors oversee the operation of the restaurant. Hot either cold buffet service, are self-servicewhere food is displayed cyclical on the tables. Bar service provides beverages and it is a place where light meals or snacks can be attained. | | Safe and Hygienic Working Practices | Food service equipment | Service cutlery, silverware, glassware | In order to maintain a safe and hygienic work for a service cutlery, silverware and glassware must be sanitized. When handling all glasses with care, avoid stacking glasses each other, this puts strain on the rim and causes chipping or cracks. As well as avoid putting cutlery in glasses. Glasses should be stored after sanitized in a cool dust free condition on a ventilated surface. | | Service, dishes, flats, hot plates, plate warmers | It is the same procedure with the cutleries, silverware and glassware. It needs to be washed and sanitized in the dish washing machine. Then, cleaning the plates with a clean cloth and placed in the dish counter surface. | | Refrigerated units, ice chest | Maintaining a safe and hygienic work for refrigerated units and ice chest is
University
Preparation and Clearing of Service Areas
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Submitted to:
Sir Michael De Villa
Submitted by: Ramone T
Unit 7: Preparation and Clearing of Service Areas
Know how to prepare service areas and equipment for food and drink service A. Description of safe and hygienic working practices for preparing service areas and equipment (1.1)
Food and drink service are considered for those who are responsible for serving food and drinks to guests. There are different kinds of services in the catering industry. Restaurant table service which in the restaurant, guests are allowed to enter, order food by the waiters or waitresses and eat on the premises. Function service, which managers or supervisors oversee the operation of the restaurant. Hot either cold buffet service, are self-servicewhere food is displayed cyclical on the tables. Bar service provides beverages and it is a place where light meals or snacks can be attained. | | Safe and Hygienic Working Practices | Food service equipment | Service cutlery, silverware, glassware | In order to maintain a safe and hygienic work for a service cutlery, silverware and glassware must be sanitized. When handling all glasses with care, avoid stacking glasses each other, this puts strain on the rim and causes chipping or cracks. As well as avoid putting cutlery in glasses. Glasses should be stored after sanitized in a cool dust free condition on a ventilated surface. | | Service, dishes, flats, hot plates, plate warmers | It is the same procedure with the cutleries, silverware and glassware. It needs to be washed and sanitized in the dish washing machine. Then, cleaning the plates with a clean cloth and placed in the dish counter surface. | | Refrigerated units, ice chest | Maintaining a safe and hygienic work for refrigerated units and ice chest is