Contents;

Section 1: Working in the food and beverage service industry
What is food and beverage service?
What types of operations are there?
What needs do customers have?
etc.

Section 2: Using this book and identifying your learning needs
Who should use this book?
How can this book be used?
What are NVQs?
etc.

Section 3: Recording your learning activities and achievements
What is a portfolio?
What are learning activities and how do I record my learning and achievements?

Section 4: Appreciating customer needs

Section 5: Health, safety and security
Maintaining personal health and hygiene
Maintaining a safe environment
Maintaining a secure environment
etc.

Section 6: Service areas, equipment and product knowledge
Finding your way around the service areas
Using equipment
Developing your product knowledge

Section 7: Developing service skills
Developing interpersonal skills
Preparation for service
Taking bookings
etc.

Section 8: Developing specialised service skills
Breakfasts
Afternoon teas
Room service
etc.

Section 9; Working in function catering
Preparing for and serving at functions
Contribute to function administration
Contribute to function organization

Section 10: Developing supervisory abilities
Supervise food and beverage operations within licensing laws
Contributing to the control of food and beverage operations
Maintaining the cleaning programme in own area
etc.

D2000- 12109