Prepare and Clear Areas for Counter and Takeaway Services

Transcription

1 CU927 Prepare an Clear Areas for Counter an Takeaway Services Unit summary This unit is about preparing work areas an service equipment, an isplaying promotional materials an foo properly. It also covers clearing these areas, incluing switching off service equipment, storing coniments, an isposing of rubbish. Evience requirements Unit CU927 Prepare an clear areas for counter/takeaway service Learning outcome 1 Prepare areas for counter/takeaway service The assessor must assess assessment criteria 1.1, 1.2, 1.3, 1.6 an 1.7 by irectly erving the caniate s work. The assessor may assess assessment criteria 1.4 an 1.5 through questioning or witness testimony if no naturally occurring evience is available. What you must There must be performance evience, gathere through COVER for learning erving the caniate s work for: outcome 1 at least two from work area a) serving area b) seate area c) waiting area at least two from service equipment a) isplay units b) heate units c) refrigerate units ) beverage equipment at least four from service items a) trays b) straws c) service utensils ) foo containers e) take-away foo packaging f) isposable serviettes g) crockery h) cutlery at least one from coniments an accompaniments a) seasonings b) sugars an sweeteners c) prepare sauces an ressings 71

2 at least one from promotional materials a) menus b) posters c) black/white boar ) illustrate menus boar e) promotional materials showing special offers Evience for the remaining points uner what you must cover may be assesse through questioning or witness testimony. Learning outcome 3 Clear areas for counter/takeaway service The assessor must assess assessment criteria 3.1, 3.2, 3.4 an 3.5 by irectly erving the caniate s work. The assessor may assess assessment criteria 3.3 through questioning or witness testimony if no naturally occurring evience is available. What you must COVER for learning outcome 3 There must be performance evience, gathere through erving the caniate s work for: at least two from service equipment a) isplay units b) heate units c) refrigerate units ) beverage equipment at least two from re-usable service items a) trays b) service utensils c) foo containers ) crockery e) cutlery one from coniments an accompaniments a) seasonings b) sugars an sweeteners c) prepare sauces an ressings at least two from work areas a) serving area b) seate area c) waiting area Evience for the remaining points uner what you must cover may be assesse through questioning or witness testimony. 72

3 Description of evience or activity CU927 Prepare an Clear Areas for Counter an Takeaway Service Date Description of evience/activity APP/Box number Assessor signature IV initial 73

4 Learning outcome 1: Be able to prepare areas for counter an takeaway service Check that the work area an service equipment are hygienic, clean an free from amage an reay for use Check that sufficient stock of service items are clean, free from amage an arrange reay for use Switch on appropriate service equipment in time to reach the recommene operating temperature 1.4 Prepare an isplay coniments an accompaniments reay for service where appropriate 1.5 Display promotional materials reay for customer use Display foo immeiately before service, in line with operational proceures Display foo immeiately before service, in line with operational proceures What you must cover for Learning outcome 1 C1 Work area ( at least 2) C2 Service equipment ( at least 2) a Serving area a Display units b Seate area b Heate units c Waiting area c Refrigerate units C3 Beverage equipment Servic items ( at least 4) C4 Coniments an accompaniments ( at least 1) a Trays a Seasonings b Straws b Sugars an sweetners c Service utensils c Prepare sauces an ressings Foo containers e f g h Take-away foo packaging Disposable serviettes Crockery cutlery 74

5 C5 Promotional materials ( at least 1) a Menus b c e Posters Black/white boar Illustrate menus boar Promotional materials showing special offers Learning outcome 2: Know how to prepare areas for counter an takeaway service 2.1 Describe safe an hygienic working practices when preparing takeaway areas for counter/takeaway service an why these are important 2.2 State why waste must be hanle an ispose of correctly 2.3 State why presentation stanars must be maintaine in the isplay of foo 2.4 State how to isplay hot an col foo safely an why this is important 2.5 State why it is important to check expiry ates on appropriate foo an rink items 2.6 State why all promotional material shoul be checke before use 2.7 State why it is important to have all the correct serving equipment available for service 2.8 Outline the types of unexpecte situations that may occur when preparing areas an how to eal with them 75

6 Learning outcome 3: Be able to clear areas for counter an takeaway service Describe safe an hygienic working practices when preparing an serving hot rinks Assemble for cleaning or store any reusable service items from the foo service 3.3 Store coniments an accompaniments for future use in line with foo hygienic legislation where appropriate Dispose of rubbish, use isposables an waste foo following recommene proceures Check that the work area an service equipment are clean, free from amage an reay for future use What you must cover for Learning outcome 3 C1 Service equipment ( at least 2) C2 Re-usable service items ( at least 2) a Display units a Trays b Heate units b Service utensils c Refrigerate units c Foo containers C3 Beverage equipment Coniments an accompanients ( at least 1) C4 e Crockery cutlery Work areas ( at least 2) a Seasonings a Serving area b c Sugars an sweeteners Prepare sauces an ressings b c Seate area Waiting area 76

7 Learning outcome 4: Know how to clear areas for counter an takeaway service 4.1 Describe safe an hygienic working practices when clearing areas for counter/takeaway an why these are important 4.2 State why certain electrical an gas equipment shoul be turne off after service 4.3 State why waste must be hanle an ispose of correctly 4.4 State why all perishable foo an rink items shoul be returne to the kitchen an storage area immeiately after service 4.5 State why service areas shoul be left clean after service 4.6 Outline the types of unexpecte situations that may occur when clearing areas an how to eal with them 77