Tourism and Hospitality

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THHBFB02/3aA: Provide a link between kitchen and service areas

This unit deals with the skills and knowledge required to provide general assistance in food and beverage service operations. It is designed to reflect the role of the ‘food runner’ in food and beverage operations.

Examples of service areas:

Waiting stations

Buffet areas

Kitchen service area

Room service collection

Critical aspects of assessment

You need to show an understanding of service flows within a food and beverage service environment and the roles of all those who contribute to the service process, plus the ability to follow established enterprise and hygiene procedures in the handling of food and food service equipment.

Activities

Review questions
Practical Case Studies