1. Prepare and Clear Areas for Table Service
Unit FS1
Prepare and Clear Areas for Table Service

2. Prepare and clear areas for table service
Q 1. List one safe and hygienic practices to follow when preparing and clearing areas for table service ?

3. Prepare and clear areas for table service
Ensure all service items are clean and free from damage.
To ensure good hygiene and prevent the spread of bacteria and prevent loss of customer satisfaction
Ensure all equipment is stored correctly and turn off when cleaning.

4. Prepare and clear areas for table service
Q 2.Why must a constant stock of food service items be maintain ?
Good Stock rotation
For Stock taking
The smooth running of the restaurant

5. Prepare and clear areas for table service
Q 3. Why is it important to check expiry dates ?
To avoid cross contamination.
To maintain a good reputation.
To Contact supplier to check expiry dates.
To comply with the Food Safety Act.
Check that the date has not expired before use.

6. Prepare and clear areas for table service
Q 4. What is the best why to store bread ?
Refrigerator
Somewhere cool and dry
Service area on side
On tables ready for service

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Q 5. Why is it important turn all equipment on before service ?
To ensure all equipment is free form damage.
To check that the equipment does not need serving.
To ensure equipment is the correct temperature ready for service.

8. Prepare and clear areas for table service
Q 6/17. Why is it important that waste be handle and disposed of correctly ?
To comply with the Food hygiene legislation and avoid pest infection .
To comply with Trade Descriptions Act and prevent accidents.
To comply with C.O.H.H regulations.

9. Prepare and clear areas for table service
Q 7. The most appropriate Source of information on health, safely and food hygiene ?
Manager
Customer
Colleagues and Staff
Supervisor

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Q 8/13. What's the best way with a
last minute for menu change ?
To Cancel bookings
To give customers a discount on food
To reduce the number of choices available.
To verbally explain the menu to customers.

11. Prepare and clear areas for table service
Q 9. Why is it important when preparing customer dining area ?
To prevent build up of dirt.
To discourage food pests.
To ensure that all tables are clean serviceable
To reduce risk of fire.
To reduce risk of accidents.

12. Product Knowledge
Q 10. Why is it Important to keep up presentation standards when Checking table linen and table items before service?
To Check cleanliness and ensure sufficient stock.
To check pest infestation .
To present a positive image to customers.
To check quality of laundry service.

13. Prepare and clear areas for table service
Q 11. Why should menus be checked before use?
To ensure that the correct menu for service is being used ?
To ensure correct information for the kitchen.
To ensure there is enough food for service
To ensure equipment clean and free from damage.

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Q 12. Why is it important to check heating air conditioning, ventilation and lighting before service?
To ensure a comfortable environment for staff and customers.
To check the restaurant is free from dust
To reduce risk of injury.
To prevent customers catching a cold.

15. Prepare and clear areas for table service
Q 14. What's is the safest way when clearing dining and service areas ?
Ensure crockery is cleared on one tray and cutlery on another.
Ensure all items are stacked neatly and not over loaded.
Ensure trays are stacked with small plates below large plates. Ensure crockery.

16. Prepare and clear areas for table service
Q 15. Why is it important that all dining and service areas be left clean after service ?
To maintain safety standards
To maintain hygiene standards
To reduce risk of injury.
To prevent customers catching a cold.

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Q 16. Why should all electrical equipment
be turned off after service ?
To improve cleaning process
Reduce the rick of accidents
Loss of Revenue
Improve service

18. Prepare and clear areas for table service
Q 18. What is the safest way to dispose of broken glass and crockery?
Place in black sack and place in the bin
Wrap in newspaper put in safe place and disposal of later.
Dispose of immediately and separately from any main waste.
In dust bin.

19. Prepare and clear areas for table service
Q 19. What are the college security procedure at the end of service?
All areas of the restaurant are locked and securely .
C.C.TV is in operation for 24 hours
All keys for restaurant are not left on premises.

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Q 20. What is the college procedures for dealing with customers valuable items that have been left in the restaurant?
Contact customer
Inform police
Dispose of item
Let supervisor know
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