Food and Beverage Service (Hospitality and Catering) Level 2
Назад
Вперед
Aims and Objectives
Aims and Objectives: Health and Safety in the Workplace
i-ACT: Uniform and Personal Hygiene
i-Ask: Reducing Illness and Infection
i-Ask: Handwashing Procedure
i-Ask: Clothing, Footwear and Headgear
i-Ask: Importance of Handwashing
i-Check: Handwashing Procedure
i-Check: Uniform and Personal Hygiene
i-Test: Uniform and Personal Hygiene
i-ACT: Safety and Emergency Procedures
i-Ask: Types of Emergency and Emergency Response
i-Ask: Fire Emergency
i-Ask: Emergency Signs and Posters
i-Check: Safety and Emergencies
i-Test: Safety and Emergencies
i-ACT: Manual Handling
i-Ask: Manual Handling Legislation
i-Ask: Lifting and Carrying
i-Check: Manual Handling
i-Test: Manual Handling
i-ACT: Risks and Hazards
i-Ask: Hazards in the Workplace
i-Ask: Good Working Practices and Risk Assessment
i-Ask: Reporting Risks and Hazards
i-Check: Risks and Hazards
i-Test: Risks and Hazards
i-Test: Hazards in the Workplace
Aims and Objectives
Aims and Objectives: Serving Food at the Table
i-ACT: Introduction to Customer Service
i-Ask: Elements of Good Customer Service
i-Ask: The Process of Good Customer Service
i-Check: Body Language and Good Service
i-Check: Professional Presentation
i-Test: Good Customer Service
i-ACT: Legislation and Consumables for Serving Food at the Table
i-Ask: Legislation in Hospitality
i-Ask: Consumables in Hospitality
i-Check: Legislation in Hospitality
i-Check: Consumables in Hospitality
i-Test: Legislation and Consumables in Hospitality
i-Practice: Customer Journey
i-Practice: Customer Journey – Part 1
i-Practice: Customer Journey – Part 1 (Assessment)
i-Practice: Customer Journey – Part 2
i-Practice: Customer Journey – Part 2 (Assessment)