Suggest three important qualities a restaurant manager would look for when when appointing new waiters/waitresses staff.

• someone willing to learn and reliable

• someone who looks fit and has smart appearance

• someone who is talkative and manipulative

• someone with good manners and timekeeping

Give three duties of wait staff in a busy restaurant.

• Greeting and seating customers.

• Taking orders

• Laying the tables.

• Cooking the dishes.

Describe the role of waiting the waiting staff in the hotel restaurant.

• Cleaning floors.

• Customer care.

• Serving food and drinks

• Preparing bills.

Outline the main three qualities of a successful chef.

• Ability to organise and delegate.

• Ability to argue.

• Ability to work under the pressure

• Having knowledge of food and menu

Give the three duties of wait staff in a buffet food service system.

• Washing up plates.

• Dealing with complains.

• Explain buffet system.

• Show the table.

Give three details that must to be included on an accident form

• Place of accident.

• Date and time of accident.

• Type of accident and treatment given.

• Age of the worker.

Give three safety rules to follow when using knives.

• Use correct size of knife.

• Carry knives pointing up.

• Never put knives in the sink.

• Keep handle grease free.

Give three common type of accidents in a catering kitchen.

• cuts

• burns

• arms defragmentation

• falls

Give three ways of preventing accidents in catering

• Do not overload sockets.

• Do not have trailing wires.

• Walk not run

• Wet cloths to handle hot dishes.

How would you treat a cut from a sharp knife?

• do not apply pressure when bleeding

• wash

• dry

• apply a blue plaster