Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

This Unit is about preparing service areas and equipment (for example, utensils, trolleys, fridges) prior to service and ensuring that there are sufficient seasonings, sauces and other accompaniments available. It also covers preparing service items such as trays and crockery, and laying up for either tray or table service. Finally the Unit covers clearing dining areas, and storing equipment and condiments.
When you have completed this Unit, you will have proved you can:
1FS1/10.1 Prepare and clear areas and equipment for table/tray service
1FS1/10.2 Prepare customer dining areas for table/tray service
1FS1/10.3 Clear dining and service areas after service
Assessor feedback on completion of Unit

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

Countersigning Assessor Signature (if applicable)Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

What you have to do / What you have to do (cont)
The assessor must assess statements P1–P5 by direct observation.
Element 1 — Prepare and clear areas and equipment for table/tray service
P1Check that service areas are hygienic, clean, free from damage and ready for use in line with service style.
P2Check that service equipment is clean, free from damage, located where it should be and switched on ready for use.
P3Check that sufficient stock of service items are clean, free from damage and stored ready for service.
P4Prepare the condiments and accompaniments ready for service and store them safely.
P5Check that refuse and waste food containers are hygienic, empty and ready for use.
The assessor must assess statements P6–P9 by direct observation.
Element 2 — Prepare customer dining areas for table/tray service
P6Check the service area ensuring that it is clean, free from damage and correctly laid out in line with the service style.
P7Check that service items are clean, free from damage and located ready for customer use.
P8Lay up tables and trays in line with the service style.
P9Check menus and promotional items and ensure that they are ready for customer use. / The assessor must assess statements P10–P16 by direct observation.
Element 3 — Clear dining and service areas after service
P10Collect all the service items for cleaning or storage.
P11Prepare used or soiled table linen for laundry or dispose of it following recommended procedures.
P12Store food items, condiments and accompaniments which will be used in the future as required.
P13Dispose of rubbish and waste food following recommended procedures.
P14Ensure that service equipment is clean, correctly stored and turned off where appropriate.
P15Ensure that dining furniture is clean and ready for future use.
P16Leave dining and service areas tidy and ready for cleaning.

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

What you must cover
Element 1 — C1 to C4
Element 2 — C1 and C3
Element 3 — C2 to C4
There must be performance evidence, gathered through observing the candidate’s work for:
C1Service style(at least one from)
(a)table service
(b)tray service
C2Service equipment(at least two from)
(a)hot/cold beverage serving containers
(b)refrigeration units
(c)heated units
(d)service utensils
(e)trolleys
C3Service items(at least five from)
(a)trays
(b)crockery
(c)promotional items
(d)disposable table coverings
(e)decorative items
(f)disposable napkins
(g)linen
(h)cutlery
(i)menu
C4Condiments and accompaniments(at least two from)
(a)seasonings
(b)sugars and sweeteners
(c)prepared sauces/dressings
(d)prepared bread items

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / P11 / P12 / P13 / P14 / P15 / P16 / At least one observation from / At least two observations from / At least five observations from / At least two observations from
C1 a / C1 b / C2 a / C2 b / C2 c / C2 d / C2 e / C3 a / C3 b / C3 c / C3 d / C3 e / C3 f / C3 g / C3 h / C3 i / C4 a / C4 b / C4 c / C4 d

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
For Element 1FS1/10.1
K1*Safe and hygienic working practices for preparing service areas and equipment for table/tray service.
K2*Your organisation’s service style.
K3*Why waste must be handled and disposed of correctly.
K4*Why condiments and accompaniments should be prepared ready for service.
K5*When to prepare service areas and equipment for table/tray service.
K6*Why a constant stock of food service items should be maintained.
K7*The types of unexpected situations that may occur when preparing and clearing areas for service and how to deal with these.
For Element 1FS1/10.2
K8*Safe and hygienic working practices for preparing customer service areas for table/tray service.
K9*Why all service items should be checked before service.
K10*Why menus and promotional items should be checked before use.
K11*The types of unexpected situations that may occur when preparing and clearing areas and equipment and how to deal with these.

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

What you have to know (cont)
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
For Element 1FS1/10.3
K12*Safe and hygienic working practices for clearing dining and service areas after service.
K13*Why all food service areas should be left clean after service.
K14*Why certain electrical equipment should be turned off after service.
K15*What types of unexpected situations may occur when areas after service and how you should deal with these.

Unit 1FS1/10 (F98A 04)Prepare and Clear Areas for Table/Tray Service

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the Assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 1FS1/10 (F98A 04) Prepare and Clear Areas for Table/Tray Service1

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