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Convert an area for dining

URN: PPL2FBS18
Business Sectors (Suites): Hospitality - Food and Beverage Service
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about how you can convert any appropriate space so that it may be used for dining. This might be a day conference suite into an evening dining room, an outside terrace into a lunch venue or a space beside a bar into an intimate dining area. It also covers returning the space to its original state.

This standard focuses on the technical knowledge and skills required to convert an area for dining; 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:

  • Convert an area for dining

Performance criteria

You must be able to:

1. Identify which items need to be moved, the number of people you will need to do this and the amount of time it will take 2. Make sure that you have the appropriate number of staff available to prepare the  room in the required manner, within the required time 3. Prioritise your work to make sure that you carry it out efficiently 4. Move any items not required and make sure that they are stored in the correct manner 5. Handle and dispose of refuse in the correct manner 6. Set up the necessary dining and service equipment in a safe manner 7. Check that the dining and service equipment is clean and in the correct place to meet the customer requirements 8. Make sure that the space is welcoming and appealing to customers as a dining  environment 9. Prioritise your work to make sure that the area may be returned to its original state as efficiently as possible 10. Make sure that you have the necessary number of staff to clear the area and  return the dining and service equipment 11. Clean all equipment before safely moving it and storing in the appropriate place 12. Handle and dispose of refuse in the correct manner 13. Leave the area in the appropriate condition for its original use

Knowledge and Understanding

You need to know and understand:

1. Why it is important to use the approved safe lifting and moving techniques and what these techniques are 2. How to work out how many staff are needed to move each item and if there are specific storage requirements for them 3. What equipment commonly needs to be moved 4. Which layouts are commonly used by your workplace for dining areas 5. What your workplace service structure is and how you fit into it 6. Why and to whom any problems with equipment need to be reported 7. The types of problems that may occur when setting up a dining  area and how to deal with these 8. Safe and hygienic working practices when cleaning different surfaces and equipment in dining areas 9. Why it is important to inspect the area on completion of the work

Scope/range

1. Dining equipment
1.1 tables
1.2 chairs
1.3 service surfaces

2. Table items
2.1 cutlery
2.2 crockery
2.3 table coverings and napkins
2.4 condiments
2.5 table decorations and menus

3. Service equipment
3.1 service cutlery
3.2 warmers
3.3 dishes / flats / bowls

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

PPL2FBS18

Relevant Occupations

Bar Staff, Team Member, Waiter/Waitress

SOC Code

9264

Keywords

convert; room; dining