The learner must have a good understanding of breakfast service. The learner must be able to understand and do the necessary preparation for service. Serve and make recommendations on breakfast service in a hygienic, proficient organised manner. The learner must understand how important it is to provide good service in an establishment, restaurant or hotel.
CONTENT INCLUDES:
The importance of the preparation (mise and place) and service tasks
Different terminology for breakfast set-ups
Setting up for breakfast: laying tables, condiments, crockery, cutlery and preparation of other items like coffee machines and toasters. Step by step how to clean glasses and cutlery and how to set a table.
Personal appearance
Table etiquette
Service: How to clear a table, coffee service and serving toast and butter/margarine during breakfast service
Customer interaction and attention to detail