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Provide a food and beverage service

URN: PPL1FBS2
Business Sectors (Suites): Hospitality - Food and Beverage Service
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about providing customers with an excellent food and beverage service experience. It covers greeting and seating customers, providing customers with information to enhance their visit, the service and appealing display of food and beverages and the maintenance of a welcoming service area.

This standard focuses on the technical knowledge and skills required to provide a food and beverage service; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a hospitality environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Provide a food and beverage service

Performance criteria

You must be able to:

1. Acknowledge your customers on arrival and help with their requirements in line with your workplace service style 2. Ensure your customers have the correct menu to choose from 3. Provide your customers with information which enhances their experience, answering questions and promoting your company's products and services 4. Identify your customers' orders correctly and process them efficiently 5. Serve your customers with the correct quality items, at the correct temperature and according to your workplace service style and standards 6. Provide your customers with appropriate, clean and undamaged service items, condiments and accompaniments 7. Clear the customer area of soiled, used or unused service items at appropriate times according to your workplace service style and procedures 8. Ensure the customer area is kept appealing and welcoming to customers according to your workplace procedures 9. Restock, replenish, store and display food and beverage items when necessary during the service 10. Keep the customer service area clean and tidy and free from rubbish and food debris

Knowledge and Understanding

You need to know and understand:

1. Your workplace procedures for customer care and service style and why you should follow these 2. The correct procedures when greeting and determining customer requirements and why these are important 3. Why accuracy of the information given to customers is important 4. Why it is important to take customer orders accurately and how to make sure that you do so 5. Why it is important to give customers information that will enhance their visit and promote your workplace 6. The types of problems that may occur when greeting customers and taking orders and how to deal with these 7. Safe and hygienic working practices when serving customers and why these are important 8. Why it is important to use appropriate, clean, undamaged service equipment when serving food and beverage items to customers 9. Why portions must be controlled when serving customers 10. Why food which is prepared first must be served first 11. The types of problems that may occur when serving food and beverage items and how to deal with these 12. Safe and hygienic practices for maintaining the customer service areas and why these are important 13. Why customer service areas must be kept tidy, free from rubbish and food debris 14. Why a constant stock of service items and the appropriate condiments and accompaniments must be maintained

Scope/range

1. Customers
1.1 with routine needs
1.2 with non-routine needs

2. Service styles
2.1 table
2.2 tray
2.3 counter / takeaway
2.4 trolley
2.5 buffet / carvery

3. Information
3.1 items available
3.2 dish composition
3.3 prices, special offers, promotions

4. Service items
4.1 crockery
4.2 cutlery
4.3 napkins
4.4 trays
4.5 service cutlery

5. Condiments and accompaniments
5.1 seasonings
5.2 sugars / sweeteners
5.3 prepared sauces / dressings
5.4 prepared bread items

6. Food and drink items
6.1 hot food items
6.2 cold food items
6.3 hot drinks
6.4 cold drinks

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1FBS2

Relevant Occupations

Bar Staff, Team Member, Waiter/Waitress

SOC Code

9264

Keywords

provide; food and beverage service