CU923 Prepare and Clear Areas for Table Servie Unit summary This unit is about preparing areas and equipment for table servie by heking stok levels and ensuring waste food ontainers are ready for use. It also overs preparing ustomer and dining areas, inluding laying up the tables and heking that ondiments are ready for use. Finally, the unit overs learing areas after servie, e.g. staking utlery for leaning and heking that servie equipment suh as hot plates are lean and turned off. Evidene requirements Unit CU923 Prepare and lear areas for table servie Learning outome 1 Be able to prepare servie areas and equipment for table servie The assessor must assess assessment riteria 1.1-1.5 by diretly erving the andidate s work. What you must COVER for Learning outome 1 There must be performane evidene, gathered through erving the andidate s work for: at least one from servie operations a) restaurant table servie b) funtion servie at least four from servie equipment a) servie utlery/silverware b) glassware ) servie dishes/flats d) refrigerated units e) hot/old beverage servie ontainers f) trays/trolleys g) sideboards/side tables/servie station at least one from ondiments and aompaniments a) dry seasonings/flavourings b) mustards, saues and salad dressings ) prepared bread items Evidene for the remaining points under what you must over may be assessed through questioning or witness testimony. 181
Learning outome 3 Be able to prepare ustomer and dining areas for table servie The assessor must assess assessment riteria 3.1-3.5 by diretly erving the andidate s work. What you must COVER for Learning outome 3 There must be performane evidene, gathered through erving the andidate s work for: at least four from table items a) rokery b) utlery/silverware ) glassware d) menus/menu holders e) table deorations f) ondiments and aompaniments g) napkins and table overings at least one from servie operations a) restaurant table servie b) funtion servie at least one from over lay-up a) full plae settings for a la arte menu b) full plae settings for table d hôte menu ) full plae settings for funtion Evidene for the remaining points under what you must over may be assessed through questioning or witness testimony. 182
Learning outome 5 Be able to lear dining and servie areas after table servie The assessor must assess assessment riteria 5.1-5.6 by diretly erving the andidate s work. What you must COVER for Learning outome 5 There must be performane evidene, gathered through erving the andidate s work for: at least four from table items a) utlery/silverware b) glassware ) menus/menu holders d) table deorations e) ondiments and aompaniments f) napkins and table overings at least two from food servie areas a) ustomer dining areas b) sideboards/side tables/trolleys ) servie preparation areas at least three from servie equipment a) hot plates/plates b) warmers ) refrigerated units d) hot/old beverage servie ontainers e) trays/trolleys f) sideboards/side tables/servie station Evidene for the remaining points under what you must over may be assessed through questioning or witness testimony. 183
Desription of evidene or ativity CU923 Prepare and Clear Areas for Table Servie Date Desription of evidene/ativity APP/Box number Assessor signature IV initial 184
Learning outome 1: Be able to prepare servie areas and equipment for table servie Assessment riteria 1.1 1.2 1.3 1.4 1.5 Chek that servie areas are hygieni, undamaged and ready to use in line with the servie operation Chek that the servie equipment is lean, undamaged, positioned ready to use and turned on where appropriate Chek that there are suffiient stoks of table items and stored in line with servie operation Prepare ondiments and aompaniments ready for servie and store them in line with food hygiene regulations Chek refuse and waste food ontainers are lean and ready for use What you must over for Learning outome 1 C1 C3 Servie operations a ( at least 1) Restaurant table servie C2 Servie equipment ( at least 4) b Funtion servie b Glassware Condiments and aompaniments a b ( at least 1) Dry seasonings/ flavourings Mustards, saues and salad dressings Prepared bread items a d e f g Servie utlery/silverware Servie dishes/flats Refrigerated units Hot/old beverage servie ontainers Trays/trolleys Sideboards/side tables/ servie station Evidene for the remaining points under what you must over may be assessed through questioning or witness testimony. 185
Learning outome 2: Understand how to prepare servie areas and equipment for table servie Assessment riteria 2.1 Desribe safe and hygieni working praties when preparing servie areas and equipment for table servie 2.2 State why a onstant stok of food servie items has to be maintained 2.3 State why it is important to hek expiry dates on items and how to do so 2.4 Outline organisations proedures for storage and stok rotation 2.5 State why servie equipment should be turned on before servie 2.6 State why waste must be handled and disposed of orretly 2.7 State where and from whom health and safety and food hygiene information an be obtained 2.8 Outline the types of unexpeted situations that may our when preparing servie areas and equipment and how to deal with them 186
Learning outome 3: Be able to prepare ustomer dining areas for table servie Assessment riteria 3.1 3.2 3.3 3.4 3.5 Chek dining furniture, table linen and table items are lean and undamaged Arrange restaurant furniture aording to the food servie operation Lay up tables aording to over lay up Chek the menus and ensure that they ontain aurate information and are ready for ustomer use Chek that ondiment ontainers are lean, full and ready for ustomer use What you must over for Learning outome 3 C1 Table items ( at least 4) C2 Servie operations ( at least 1) a Crokery a Restaurant table servie b Cutlery/silverware b Funtion servie d Glassware Menus/menu holders C3 Cover lay-up ( at least 1) a Full plae settings for a la arte menu e Table deorations b Full plae settings for table d hôte menu f g Condiments and aompaniments Napkins and table overings Full plae settings for funtion Evidene for the remaining points under what you must over may be assessed through questioning or witness testimony. 187
Learning outome 4: Understand how to prepare ustomer and dining areas for table servie Assessment riteria 4.1 Desribe safe and hygieni working praties when preparing ustomer dining areas 4.2 State why it is essential to hek table linen and table items before servie 4.3 State why menus should be heked before use 4.4 State why heating/air onditioning/ventilation and lighting should be heked before use when preparing ustomer dining areas for table servie 4.5 Outline the types of unexpeted situations that may our when preparing ustomer dining areas and how to deal with them 188
Learning outome 5: Be able to lear dining and servie areas after table servie Assessment riteria 5.1 5.2 5.3 5.4 5.5 5.6 Arrange table items used in food servie area for leaning or store then as required Prepare servie and table linen for dispath to laundry or lean down and remove disposable items Store food items and aompaniments for future use in line with food hygiene regulations Dispose of rubbish and waste food orretly Make sure that servie equipment is lean and turned off or stored Leave dining and food servie areas tidy and ready for leaning What you must over for Learning outome 5 C1 Table items ( at least 4) Evidene for the remaining points under what you must over may be assessed through questioning or witness testimony. C2 Food Servie areas ( at least 1) a Cutlery/silverware a Customer dining areas b Glassware b Sideboards/side tables/ trolleys d e f Menus/menu holders Table deorations Condiments and aompaniments Napkins and table overings C3 Servie preparation areas Servie equipment ( at least 3) a b d e f Hot plates/plates Warmers Refrigerated units Hot/old beverage servie ontainers Trays/trolleys Sideboards/side tables/ servie stations 189
Learning outome 6: Understand how to lear dining and servie areas after table servie Assessment riteria 6.1 Desribe safe and hygieni working praties when learing dining and servie areas 6.2 State why all dining and servie areas should be left lean after servie 6.3 State why ertain eletrial equipment should be turned off after servie 6.4 State why waste must be handled and disposed of orretly 6.5 Desribe how to dispose of broken glass and rokery safely 6.6 State the seurity proedures that should be followed 6.7 Outline the types of unexpeted situations that may our when learing dining and servie areas and how to deal with them 190