Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

This Unit is about preparing areas and equipment for table service by checking stock levels and ensuring waste food containers are ready for use. It also covers preparing customer and dining areas; including laying up the tables and checking that condiments are ready for use. Finally, the Unit covers clearing areas after service, eg stacking cutlery for cleaning and checking that service equipment such as hot plates are clean and turned off.
When you have completed this Unit, you will have proved you can:
2FS1/10.1 Prepare service areas and equipment for table service
2FS1/10.2 Prepare customer and dining areas for table service
2FS1/10.3 Clear dining and service areas after table service
What some of the words in this Unit mean:
Full place settings for a la carte menu / Cutlery brought out suitable to the food ordered
Full place settings for table d’hôte menu / All the cutlery already on the table
Assessor feedback on completion of Unit

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table 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 2FS1/10 (F98G 04)Prepare and Clear Areas for Table 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 service areas and equipment for table service
P1Check that service areas are hygienic, undamaged and ready to use in line with the service operation.
P2Check that service equipment is clean, undamaged, positioned ready to use and turned on where appropriate.
P3Check that there are sufficient stocks of table service linen, table items and menus stored in line with service operation.
P4Prepare condiments and accompaniments ready for service and store them in line with food hygiene regulations.
P5Check refuse and waste food containers are clean and ready for use.
The assessor must assess statements P6–P10 by direct observation.
Element 2 — Prepare customer and dining areas for table service
P6Check dining furniture, table linen and table items are clean and undamaged.
P7Arrange restaurant furniture according to the food service operation.
P8Lay up tables according to cover lay up.
P9Check the menus and ensure that they contain accurate information and are ready for customer use.
P10Check that condiment containers are clean, full and ready for customers to use. / The assessor must assess statements P11–P16 by direct observation.
Element 3 — Clear dining and service areas after table service
P11Arrange table items used in food service area for cleaning or store them as required.
P12Prepare service and table linen for dispatch to laundry or clean down and remove disposable items.
P13Store food items and accompaniments for future use in line with food hygiene regulations.
P14Dispose of rubbish and waste food correctly.
P15Make sure that service equipment is clean and turned off or stored.
P16Leave dining and food service areas tidy and ready for cleaning.

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

What you must cover / What you must cover (cont)
Element 1 — Prepare service areas and equipment for table service
There must be performance evidence, gathered through observing the candidate’s work for:
C1Service operation(at least one from)
(a)restaurant table service
(b)function service
C2Service equipment(at least four from)
(a)service cutlery/silverware
(b)glassware
(c)service dishes/flats
(d)refrigerated units
(e)hot/cold beverage service containers
(f)trays/trolleys
(g)sideboards/side tables/service station
C3 Condiments and accompaniments(at least one from)
(a)dry seasonings/flavourings
(b)mustards, sauces and salad dressings
(c)prepared bread items
Element 2 —Prepare customer and dining areas for table service
C4Table items(at least four from)
(a)crockery
(b)cutlery/silverware
(c)glassware
(d)menus/menu folders
(e)table decorations
(f)condiments and accompaniments
(g)napkins and table coverings / C5Service operation(at least one from)
(a)restaurant table service
(b)function service
C6Cover lay-up(at least one from)
(a)full place settings for a la carte menu
(b)full place settings for table d’hôte menu
(c)full place settings for functions
Element 3 — Clear dining and service areas after table service
C7Table items(at least four from)
(a)cutlery/silverware
(b)glassware
(c)menus/menu holders
(d)table decorations
(e)condiments and accompaniments
(f)napkins and table coverings
C8Food service areas(at least two from)
(a)customer dining areas
(b)sideboards/side tables/trolleys
(c)service preparation areas
C9Service equipment(at least three from)
(a)hotplates/plates
(b)warmers
(c)refrigerated units
(d)hot/cold beverage service containers
(e)trays/trolleys
(f)sideboards/side tables/service station
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

Evidence number / Evidence description / Date / What you have to do
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / P11 / P12 / P13 / P14 / P15 / P16

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

Evidence number / Evidence description / Date / What you must cover
At least one from / At least four observations from / At least one observation from / At least four observations from / At least one from / At least one from / At least four observations from / At least two observations from / At least three observations from
C1a / C1b / C2a / C2b / C2c / C2d / C2e / C2f / C2g / C3a / C3b / C3c / C4a / C4b / C4c / C4d / C4e / C4f / C4g / C5a / C5b / C6a / C6b / C6c / C7a / C7b / C7c / C7d / C7e / C7f / C8a / C8b / C8c / C9a / C9b / C9c / C9d / C9e / C9f

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
For Element 2FS1/10.1
K1*Safe and hygienic working practices when preparing service areas and equipment for table service.
K2*Why a constant stock of food service items has to be maintained.
K3*Why it is important to check expiry dates on items and how to do so.
K4*Your organisation’s procedures for storage and stock rotation.
K5*Why service equipment should be turned on before service.
K6*Why waste must be handled and disposed of correctly.
K7*Where and from whom health and safety and food hygiene information can be obtained.
K8*The types of unexpected situations that may occur when you are preparing service areas and equipment and how to deal with these.
For Element 2FS1/10.2
K9*Safe and hygienic working practices when preparing customer dining areas.
K10*Why it is essential to check table linen and table items before service.
K11*Why menus should be checked before use.
K12*Why heating/air conditioning/ventilation and lighting should be checked before use when preparing customer dining areas for table service.
K13*The types of unexpected situations that may occur when you are preparing customer dining areas and how to deal with these.

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table Service

What you have to know (cont)
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
For Element 2FS1/10.3
K14*Safe and hygienic working practices when clearing dining and service areas.
K15*Why all dining and service areas should be left clean after service.
K16*Why certain electrical equipment should be turned off after service.
K17*Why waste must be handled and disposed of correctly.
K18*How to dispose of broken glass and crockery safely.
K19*The security procedures you should follow.
K20*The types of unexpected situations that may occur when you are clearing dining and service areas and how to deal with these.

Unit 2FS1/10 (F98G 04)Prepare and Clear Areas for Table 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 2FS1/10 (F98G 04) Prepare and Clear Areas for Table Service1

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