Tourism and Hospitality

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.