Tourism and Hospitality
Home > Tourism and Hospitality > Hospitality operations (240 hours) > Strand D - Food and beverage service and kitchen operations > Food and beverage units > Provide a link between kitchen and service areas > Provide a link between kitchen and service areas
Review questions
- What should you be checking prior to taking food from the kitchen to a service
area?
- What is the process for disposing of food scraps?
- How would you clean cutlery?
- Describe the flow of service within a food and beverage service environment.
- Outline typical ordering and service procedures.
- Why should you monitor kitchen areas and service points on a regular basis?
- How does prompt removal of used items contribute to the quality of customer
service?
- Why is communication between all kitchen and food and beverage staff
important?
- What information should you be pro-actively seeking from other kitchen and service
staff?
- What would you do if a customer complained that the buffet had run out of a certain food item?
- What action would you take if there were severe delays from the kitchen?
- Describe hygiene issues involved in handling plates and other food carrying equipment.
|