Prepare and serve hot drinks using specialist equipment Overview This unit is about preparing specialist equipment such as espresso machines, bean grinders and cafétieres. The unit also covers the preparation and service of hot drinks such as coffee, tea, and hot chocolate, and giving customers accurate information about them. Finally the unit covers the maintenance of drink making equipment and checking the level of stocks. When you have completed this unit, you will have proved you can: prepare work area and equipment for service prepare and serve hot drinks PPL 2BS8/10 1
Performance criteria You must be able to: You must be able to: Prepare work area and equipment for service P1 make sure that preparation, service and other equipment is clean, free from damage and ready for service P2 clean the work areas, leaving them tidy and ready for use P3 arrange promotional and display materials correctly P4 store sufficient drink ingredients and accompaniments ready for use Prepare and serve hot drinks P5 identify customer requirements P6 provide customers with accurate information on drinks as required P7 take opportunities to maximise sales through up-selling P8 make the drinks using the recommended equipment and ingredients P9 serve the drink in your company style, offering appropriate accompaniments P10 clean and maintain preparation and service equipment P11 maintain stocks of drink ingredients and accompaniments PPL 2BS8/10 2
Knowledge and understanding You need to know and understand: You need to know and understand: Prepare work area and equipment for service K1 safe and hygienic working practices when preparing preparation and service areas K2 why drink ingredients and accompaniments must be available and ready for immediate use K3 why it is important to check for damage in all work areas and service equipment before taking orders K4 the types of unexpected situations that may occur when preparing preparation and service areas and how to deal with these Prepare and serve hot drinks K5 safe and hygienic working practices when preparing and serving hot drinks K6 why information about products given to customers should be accurate K7 what the different techniques for mixing and preparing different types of beverages to customer requirements are K8 why and to whom all customer incidents should be reported K9 how to deal safely with breakages and spillages K10 why and to whom all breakages/spillages must be reported K11 why customer and service areas should be kept clean, tidy and free from rubbish and used equipment K12 the types of unexpected situations that may occur when preparing and serving hot drinks and how to deal with these K13 safe and hygienic working practices when maintaining hot drink making equipment K14 why a constant level of stock must be maintained K15 to whom any stock deficiencies should be reported K16 how to use cleaning materials correctly K17 the dangers of misusing cleaning equipment K18 what tests should be carried out after cleaning preparation equipment K19 the types of unexpected situations that may occur when maintaining hot drinks equipment and how to deal with these PPL 2BS8/10 3
Scope/range 1 Preparation equipment 1.1 espresso machine 1.2 cream whipper 1.3 knock out box 1.4 bean grinders 1.5 filter system 1.6 cafétiere 1.7 blender 1.8 steamer 1.9 urn 2 Service equipment 2.1 cutlery 2.2 glassware 2.3 crockery 2.4 trays 3 Other equipment 3.1 dish washers 3.2 fridges/freezers 3.3 thermometers 3.4 temperature records 4 Promotional and display material 4.1 menus 4.2 leaflets 4.3 posters 5 Drinks 5.1 coffee 5.2 hot chocolate 5.3 tea 5.4 steamed milk drinks 5.5 iced drinks (e.g. frappé / iced tea) 6 Drink ingredients 6.1 freshly ground coffee beans 6.2 pre-ground coffee beans 6.3 syrups 6.4 chocolate powder 6.5 milk 6.6 ice cream 6.7 spray cream 6.8 tea PPL 2BS8/10 4
6.9 ice 7 Drink accompaniments 7.1 sugar 7.2 dusting/topping powder 7.3 cream 8 Information 8.1 price 8.2 relative strength 8.3 ingredients 8.4 origin of drink PPL 2BS8/10 5
Developed by People 1st Version number 1 Date approved March 2010 Indicative review date Validity Status Originating organisation Original URN Relevant occupations Suite Key words March 2014 Current Original People 1st PPL 2BS8/10 Team Member; Waiter/Waitress; Bar Staff Hospitality - Food and Beverage Service prepare, serve, hot drinks, specialist equipment PPL 2BS8/10 6