L2 Prepare for table service

Which one of the following is the safest working practice when preparing service areas and equipment for table service?

• All electrical equipment to be left on at all times.

• All electrical equipment to be turned off when cleaning.

• All electrical equipment to have instructions provided.

• All electrical equipment to be serviced weekly.

Why must a constant stock of food service items be maintained?

• To ensure good stock rotation.

• To make the stock taking process easier.

• To make the establishment look well stocked.

• To ensure the smooth running of the food service.

Which one of the following statements correctly describes how to check expiry dates?

• Check that date has not expired before use.

• Contact supplier to check expiry dates.

• Check delivery note for expiry dates.

• Check expiry dates with supervisor.

Which two of the following statements describe why it is important to check expiry dates?

• To ensure items are fresh and safe.

• To ensure correct quantities of stock are used.

• To help to locate stock easily.

• To ensure good stock rotation.

What is the best way of storing prepared bread?

• Covered, in the refrigerator.

• A cool, dry environment.

• On the side in the service area.

• On tables, ready for service.

Why should service equipment be turned on before service?

• To ensure that the equipment is free from damage.

• To ensure customer satisfaction.

• To ensure the equipment is at the correct temperature for service.

• To ensure that the equipment does not need servicing.

Why must waste be handled and disposed of correctly?

• To comply with the Trade Descriptions Act and prevent accidents.

• To comply with food hygiene legislation and avoid pest infestation.

• To comply with C.O.S.H.H regulations and prevent accidents.

• To comply with Trade Descriptions Act and avoid pest infestation.

Who would be the most appropriate source of information on health and safety and food hygiene?

• Manager.

• Customer.

• Colleague.

• Supervisor.

Which one of the following would be the best way to deal with a last minute menu change?

• Cancel some bookings.

• Give the customer a discount.

• Reduce the number of choices available.

• Verbally explain the menu to customers.

Which one of the following is the most important safe working practice when preparing customer dining areas?

• To ensure all table items are clean and serviceable.

• Staff uniforms are clean and well presented.

• To ensure that all staff are well briefed on service.

• To ensure that the supervisor checks all table layouts before service.