Food and Beverage

IVQ in Food and
Beverage Service 7066

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IVQ in Food and
Beverage Service 7066
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Diploma
Advanced Diploma
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Contents
05 IVQ in Food and Beverage Service 7066 25 06 General billing procedures

05 About City & Guilds 26 07 Pre-service procedures
05 Introduction to this programme 27 08 Provide a table service
05 Certificate 28 09 Provide a beverage service
05 Diploma 29 Diploma
05 Advanced Diploma 30 01 Safety at work
05 Making entries for assessments 31 02 Hygiene at work
05 Internal candidates 32 03 Security at work
05 External candidates 33 04 Personal skills and attributes
05 Resources 34 05 Customer care
06 Assessments 35 06 Product knowledge
06 Certificate in Food and Beverage Service 36 07 Billing and checking procedures
06 Diploma in Food and Beverage Service 37 08 General pre-service procedures
06 Advanced Diploma in Food and Beverage Service 38 09 Provide a table service
06 Fixed and free dates 39 10 Provide a silver service
06 Results and certification 40 11 Provide a counter service
07 How to offer this programme 41 12 Provide a carvery or buffet service
07 Subject approval 42 13 Provide other styles of table service
07 Examination centre approval 43 14 Provide a table drinks service
07 Other information 44 Assessment
07 Designing courses of study 45 01 Safety at work
07 Presentation format of units 46 02 Hygiene at work
07 Practical competences 47 03 Security at work
08 Knowledge requirements 48 04 Personal skills and attributes
08 Practical activities 49 05 Customer care
08 Entry levels 50 06 Product knowledge
08 Progression routes and recognition 51 07 Billing and checking procedures
08 Useful publications 52 08 General pre-service procedures
53 09 Provide a table service
09 Syllabus 54 10 Provide a silver service
IVQ in Food and Beverage Service 7066 55 11 Provide a counter service
10 01 Safety at work 56 12 Provide a carvery or buffet service
11 02 Hygiene at work 57 13 Provide other styles of table service
12 03 Security at work 58 14 Provide a table drinks service
13 04 Personal skills 59 Advanced Diploma
14 05 Menu knowledge 60 01 Safe and hygienic working practices
15 06 General billing procedures 62 02 Customer services
16 07 Pre-service procedures 63 03 Planning, organisation and evaluation of work
17 08 Provide a table service 64 04 Cash and cash equivalents control
18 09 Provide a beverage service 65 05 Sales development
19 Assessment 66 06 Resources management
20 01 Safety at work 67 07 Provision and training of personnel
21 02 Hygiene at work 68 08 Cleaning programmes, furnishing and decorative order
22 03 Security at work 69 09 Guridon and flamb service
23 04 Personal skills 71 10 Wine service provision
24 05 Menu knowledge 72 11 Cocktail service provision
73 Assessment
74 01 Safe and hygienic working practices
75 02 Customer services
76 03 Planning, organisation and evaluation of work
77 04 Cash and cash equivalents control
78 05 Sales development
79 06 Resources management
80 07 Provision and training of personnel
81 08 Cleaning programmes, furnishing and decorative order
82 09 Guridon and flamb service
83 10 Wine service provision
84 11 Cocktail service provision
85 Appendix A
Practical assessments
85 Practical assessments
85 Preparation, supervision and marking
85 Records, results and certification
85 Visiting verifier
85 Form S
86 Candidate assessment record forms
89 Appendix B
The levels of our awards
89 Progressive structure
IVQ in Food and Beverage Service 7066
About City & Guilds Making entries for assessment

We provide assessment and certification services for schools Candidates can only be entered for the assessments in this subject
and colleges, business and industry, trade associations and if the approved examination centres agree. Candidates must enter
government agencies in more than 100 countries. We have over through an examination centre we have approved to carry out the
120 years of experience in identifying training needs, developing assessments for 7066 Food and Beverage Service.
assessment materials, carrying out assessments and training
assessment staff. We award certificates to people who have There are two ways of entering candidates for assessments.
shown they have mastered skills that are based on world-class
standards set by industry. City & Guilds International provides Internal candidates
a particular service to customers around the world who need Candidates can enter for examinations if they are taking or have
high-quality assessments and certification. already finished a course at a school, college or similar training
institution that has directed their preparation whether by going
to a training centre, working with another institution, or by open
Introduction to this programme learning methods.
We have designed the Food and Beverage Service programme External candidates
for those undergoing training or employed in this area of work. These are candidates who have not finished a programme as
The programme aims to reflect the international nature of the described above. The examination centres must receive their
knowledge and skills and activities needed for different countries application for entry well before the date of the examination
or cultures. concerned. This allows them to act on any advice you give about
assessment arrangements or any further preparation needed.
We do not say the amount of time a candidate would need to External candidates must carry out practical assignments and
carry out the programme, but we do provide advice on guided projects if necessary, and they will need extra time and guidance
learning hours for each unit at each level (see below). The to make sure that they meet all the requirements for this part of
programme has three levels. the assessment.
Certificate In this publication we use the term centre to mean a school,

The certificate (about 480 guided learning hours) provides a broad college, place of work or other institution.
introduction to the theory and practical sides of food service,
giving the necessary knowledge and practical experience to
operate as a front line worker in a typical service outlet. Resources
Diploma If you want to use this programme as the basis for a course, you
The diploma (about 480 guided learning hours) provides more must read this syllabus and make sure that you have the staff and
practice involving a broader range of skills appropriate to a equipment to carry out all parts of the programme. If there are no
person operating as a front line worker with some supervisory facilities for realistic practical work, we strongly recommend that
responsibilities in a typical service outlet. you develop links with local industry to provide opportunities for
hands-on experience.
Advanced Diploma
The advanced diploma (about 240 guided learning hours) develops
specific skills, appropriate to a person preparing for or working in
first level management.
We stress that these figures are only a guideline. We award

certificates for gaining and showing skills by whatever mode of
study, and not for periods of time spent in study.
We provide certificates for all work-related areas at seven levels

within our structure of awards shown in appendix B.
This programme covers levels 1, 2 and 3.
Regulations: 2001 edition 05

Assessments The practical assessments are carried out during the learning
programme and should be finished by the date of the written
The award we have described in this syllabus is at three levels. examination so you can send all the results to us. (See appendix A.)
Certificate Advanced Diploma in Food and Beverage Service

Diploma To carry out what is needed for the Advanced Diploma in Food
Advanced Diploma and Beverage Service, candidates must be successful in the
following assessments.
We use a numbering system to allow entries to be made for our
awards. The numbers used for this programme are as follows. 7066-13-023 Food and beverage service principles 3 (written
paper which lasts three hours)
Award number
7066-11 Certificate in Food and Beverage Service [7066-13-024] Food and beverage service practice 3
7066-12 Diploma in Food and Beverage Service (Total one written paper)
7066-13 Advanced Diploma in Food and Beverage Service
The practical assessments are carried out during the learning
We use award numbers to describe the subject and level of programme and should be finished by the date of the written
the award. examination so you can send all the results to us. (See appendix A.)
Component numbers We provide assessments in two ways.

003 Food and Beverage Service Principles 1
004 Food and Beverage Service Practice 1 a Fixed date
015 Food and Beverage Service Principles 2 These are assessments which are carried out on dates and
016 Food and Beverage Service Practice 2 times we set. These assessments have no brackets around
023 Food and Beverage Service Principles 3 their numbers.
024 Food and Beverage Service Practice 3
b Free date
We use these numbers throughout this syllabus. You must use These are assessments which are carried out at a college or
these numbers correctly if you send forms to us. other training establishment on a date or over a period which
the college chooses. These assessments have brackets around
Certificate in Food and Beverage Service their numbers.
To carry out what is needed for the Certificate in Food and
Beverage Service, candidates must be successful in the In this programme the written assessments are fixed date.
following assessments. The practical assessments are free date.
7066-11-003 Food and beverage service principles 1 (written You must carry out assessments according to our International
multiple choice paper which lasts two hours) Directory of Examinations and Assessments. If there are any
differences between information in this publication and the current
[7066-11-004] Food and beverage service practice 1 directory, the Directory has the most up-to-date information.
(Total one written paper)
The practical assessments are carried out during the learning Results and certification
programme and should be finished by the date of the written
examination so you can send all the results to us. (See appendix A.) Everyone who enters for our certificates, diplomas, and advanced
diplomas receives a Notification of Candidate Results giving
Diploma in Food and Beverage Service details of how they performed.
To carry out what is needed for the Diploma in Food and
Beverage Service, candidates must be successful in the If candidates successfully finish any assessment within this
following assessments. programme (for example, any one of the examination papers)
they will receive a certificate of unit credit towards the certificate
7066-12-015 Food and beverage service principles 2 or diploma for which they are aiming. We grade course work
(written multiple choice paper which assessments as pass or fail. We grade written assessments on
lasts two and a half hours) the basis of fail, pass, credit or distinction. The certificate of unit
credit will not mention assessments which they do not enter,
[7066-12-016] Food and beverage service practice 2 which they failed or from which they were absent.
(Total one written paper)
Each certificate or diploma clearly states what candidates need for
full certification at the relevant level, allowing schools, colleges and
employers to see whether they have met the full requirements.
06 IVQ in Food and Beverage Service 7066

If candidates successfully finish all the requirements for a full consider what learning methods and places will best suit them.
certificate or a diploma, they will automatically receive the
appropriate certificate. When you assess a candidates needs, you should design
teaching programmes that consider:
We will send the Notification of Candidate Results, certificates of
what, if any, previous education qualifications or training the
unit credit, certificates, diplomas and advanced diplomas to the
candidate has, especially in the various general vocational
examination centre to be awarded to successful candidates.
education certificates we provide; and
It is your responsibility to give the candidates the certificates.
what, if any, previous practical experience the candidate has
If candidates have a question about the results and certificates,
which is relevant to the aims of the programme and from which
they must contact you. You may then contact us if necessary.
they may have learned the relevant skills and knowledge.
We will also send you a results list showing how all
When you choose learning methods and places, you should
candidates performed.
consider the results of your assessments and whether the
following are available.
How to offer this programme Open or distance learning material.
Workplace learning that can be carried out on site or between
To offer this programme you must get approval from us. There are you and a local workplace. This will allow the candidates access
two categories of approval. to specialised equipment and work experience.
Working with other registered centres to share facilities.
Subject approval Opportunities for co-operative learning between candidates for
We give approval to offer a teaching course based on this syllabus. different certificates who need to gain similar skills.
Examination centre approval As long as the candidates meet the aims of this learning programme
We give approval to enter candidates for examinations. the structures of courses of study are up to you. So, it is possible to
include extra topics that meet local needs.
To be approved by us to offer a teaching course you must send us
the application form. You should avoid teaching theory alone. As far as possible the
practical work should be closely related to work in the classroom
To enter candidates for examinations you must be approved by us so that candidates use their theory in a realistic work environment.
as an examination centre. For this programme it is possible to act You can use formal lectures in the classroom with appropriate
as a registered examination centre only, and accept external exercises and demonstrations. Candidates should keep records of
candidates. Approved examination centres must provide suitable the practical work they do so they can refer to it at a later date.
facilities for taking examinations, secure places to keep the
examination papers and materials, and may have an appointed We assume that you will include core skills, such as numeracy,
visiting verifier to review practical work. communication, working with people, and organisation and
planning throughout a teaching programme.
After we have received and accepted an application, we will send
an approval letter confirming this. You can then send entries in at Presentation format of units
any time using the International Directory of Examinations and
Practical competences
Assessments for guidance.
Each unit starts with a section on practical competences which
shows the practical skills candidates must have.
Please note that in this section we have provided an
overview of centre approval procedures. Please refer
At times we give more detail about important words in each
to the current issue of Delivering International
competence statement
Qualifications Centre Guide for full details of each
aspect of these procedures.
For example
6.5 Identify sources of information for maintaining
Other information legal requirements.
Designing courses of study Sources: supervisor, manufacturers instructions,
company manual
Candidates for the various awards in Food and Beverage
Service will have come from different backgrounds and
In the above statement the word sources is given as a range which
will have different employment and training experiences.
the candidate should be familiar with. Candidates should cover the
We recommend the following:
complete range. When a range starts with the abbreviation eg the
carry out an assessment of the candidates achievements so candidates only need to cover some of the ranged areas or you can
you can see what learning they already have and decide the use suitable alternatives.
level of entry they will need; and
Regulations: 2001 edition 07

Knowledge requirements Progression routes and recognition
Immediately after the section on practical competences the unit
tells you what knowledge is needed for that area. The knowledge We consider the following programmes to be relevant
needed is closely linked to the practical competences, so it is best progression routes from this programme.
to teach the two together so that the candidate appreciates the
topic more. Retailing (1121)
International Tourism (4865)
Practical activities Food Preparation and Culinary Arts (7065)
You should make sure all practical activities are supervised Reception Operations and Services (7067)
and instructors should make sure that the results reflect the Accommodation Operations and Services (7068)
candidates own work. You must hold all the documents and
material in a file (portfolio) for each candidate for eight weeks
after the application for a certificate. Useful publications
We can provide a list of suggested text books covering specific
Entry levels areas of this programme. We may also have knowledge about
other support materials. You should make sure that you have
We consider the following programmes to be relevant preparation the latest information. We will automatically send updated
for this programme. lists to centres we have approved to offer this programme.
Successful completion of secondary schooling We offer the following publications as additional support
materials to help you plan the delivery of International
Skills Certificate in Health and Safety (1100) Vocational Qualifications:
Numeracy (3750)
Quality Handbook for Visiting Verifiers and Quality Inspectors
We also consider the following Pitman Qualifications awards as Guide to The Assessment of Practical Skills in International
relevant alongside this programme. Vocational Qualifications
Preparing Projects and Portfolios for International
Commercial Numeracy Vocational Qualifications.
Data Security and Safety
English for Speakers of Other Languages higher intermediate level
Information and the Internet
Keyboarding
Organising and Communicating Electronically
Practical Data Processing
Spreadsheet Processing Techniques essential level
Word Processing Techniques essential level

Syllabus
IVQ in Food and Beverage Service 7066
Section numbers and titles
Certificate
01 Safety at work
02 Hygiene at work
03 Security at work
04 Personal skills
05 Menu knowledge
06 General billing procedures
07 Pre-service procedures
08 Provide a table service
09 Provide a beverage service
Diploma
01 Safety at work
02 Hygiene at work
03 Security at work
04 Personal skills and attributes
05 Customer care
06 Product knowledge
07 Billing and checking procedures
08 General pre-service procedures
10 Provide a silver service
11 Provide a counter service
12 Provide a carvery or buffet service
13 Provide other styles of table service
14 Provide a table drinks service
Advanced Diploma
01 Safe and hygienic working practices
02 Customer services
03 Planning, organisation and evaluation of work
04 Cash and cash equivalents control
05 Sales development
06 Resources management
07 Provision and training of personnel
08 Cleaning programmes, furnishing and decorative order
09 Guridon and flamb service
10 Wine service provision
11 Cocktail service provision
Syllabus: 2001 edition 09

01 Safety at work
Practical competences 1.4 State the main factors involved in the safe use and handling
The candidate must be able to do the following: of large and small equipment.
Working practices: procedures for handling
1.1 Carry our simple first aid tasks as required. equipment, training
Moving heavy items: procedures, rules
1.2 Locate and identify fire prevention equipment on premises. Cleaning equipment: procedures, inspecting,
maintenance, cleaning
1.3 Use fire fighting equipment safely and appropriately. Hazards: types, reporting procedures
1.4 Comply with any legal requirements in relation to health 1.5 State the main factors involved in the safe handling and use
and safety at all times. of gas and electrical equipment.
Gas: types of equipment
1.5 Use large and small equipment in a safe manner with Electricity: types of equipment
regard to self and others. Other fuels: types in use, examples of equipment
Faults: identification, initial action, procedures
1.6 Use equipment safely involving the use of gas and/or Documentation: reporting procedures
electricity, and detect, remedy or report any faults.
1.6 State the main factors involved in the safe use and handling
1.7 Handle and store dangerous substances safely, such as of dangerous substances.
cleaning chemicals. Types: kinds, uses
Control: procedures, labels, issuing, authority
1.8 Produce a simple workshop safety inspection report. Storage: requirements, rules, containers
Knowledge requirements
Instructors must ensure that candidates are able to:
1.1 State the procedures for dealing with simple first aid tasks.
Procedures: shock, cuts, electric shock, fractures, burns,
fainting, poisoning
Accident discovery: initial action
Emergency services: methods of contacting
Establishment procedures: basic requirements, examples
Documentation: records
1.2 Describe the methods of fire prevention and the

procedures for dealing with fires.
Conditions for fires: hazards
Legislation: any government and/or local legislation as it
applies to the workplace
Fire prevention: basic measures, establishment
procedures, checks
Discovery of fire: types of fire, initial actions
Evacuation: establishment procedures, signs,
exits, assembly points
Fire fighting equipment: types related to fires,
identification, colour coding
1.3 Identify the main implications of any legal requirements

relating to health and safety for employers and employees.
Legislation: any legislation related to health and safety at
work that is in force
Employers responsibilities: main requirements
Employees responsibilities: main requirements
Role of external inspectors: any enforcement
officers involved

02 Hygiene at work
The candidate must be able to do the following:
2.1 Maintain personal cleanliness to meet the required

standard of the establishment.
2.2 Wear the appropriate uniform correctly, neatly and to

establishment standards.
2.3 Maintain clean work areas and equipment.
2.4 Ensure all foods are protected from contamination.
2.1 Explain the importance of maintaining personal cleanliness

and hygiene.
Food poisoning: definition, sources
Hygiene regulations: any in force
Personal hygiene: hands, teeth, hair, cosmetics, clothes
Work hygiene: correct procedures in working methods
and operations
Health: reporting sickness, dressings on wounds
2.2 Explain the importance of maintaining a clean and

tidy uniform.
Appearance: neat, tidy, good general presentation
Health practices: relevant practices
Protective clothing: uniforms, components, purpose,
methods of wearing
2.3 Describe the appropriate methods of cleaning and

handling materials.
Materials: safe use, efficient use
Items needing cleaning: all in day to day operation
of food and beverage service
Schedules: importance of regular cleaning, daily,
deep clean, contents of cleaning schedules
Methods: methods are matched to items to be
cleaned, examples
2.4 Identify sources of contamination in the service of foods

and beverages.
Microbiological: examples
Chemical: examples
Physical: examples

03 Security at work
Practical competences 3.6 Identify the personal characteristics of staff, necessary to

The candidate must be able to do the following: deal with security issues effectively.
Characteristics: vigilant, observant, attention to detail
3.1 Handle key systems within the establishment safely.
3.7 Describe the role of members of staff in relation to
3.2 Use appropriate security procedures when handling security issues.
guests belongings. Attitude: desirable
Responsibilities: public, fellow workers
3.3 Carry out dealings with customers in a confidential manner
as appropriate. 3.8 Identify the areas of the environment which need attention
in relation to security.
3.4 Use appropriate security procedures when handling Customer areas: dining rooms, toilets, bars, reception
equipment and utensils. Staff areas: changing rooms, rest rooms, toilets
Storage areas: all storage rooms and cupboard
3.5 Report all security hazards and suspicious items to the Visitors: guests visitors, external
appropriate authority.
3.6 Report all incidents using correct procedures.
3.7 React to emergencies following appropriate procedures.
3.1 Identify the key systems within an establishment and

describe their use.
Systems: grand master, master, floor, section master
3.2 Describe the procedures for reporting lost and

found property.
Reporting: supervisor
Details: where found, when found, description of lost item
Holding: length of time held by establishment, any legal
implications, establishment procedure, documentation
3.3 State the benefits of appropriate security practices with

regard to equipment.
Benefits: reduced theft, less misuse, reduced costs
Staff: some increase in morale
3.4 List the hazards likely to affect the security of the

establishment and its customers.
Hazards: eg bomb threats, suspicious packages,
suspicious people, broken items, missing items
3.5 State the reporting procedures for security incidents.

Minor incidents: supervisor contact
Major incidents: raising alarm, evacuation of building
Bomb threats: telephone procedure

04 Personal skills
Practical competences 4.5 State the factors that need to be taken into account for
The candidate must be able to do the following: effective communication with others.
Non verbal communication: definition, effects
4.1 Present self positively at all times when dealing with Non verbal communication techniques for creating a
customers and colleagues. good impression: welcoming attitude, facial expression,
correct posture, eye contact
4.2 Communicate effectively and professionally with Verbal communication: definition and importance of
customers and colleagues. effective verbal communication
Verbal communication giving: clear diction,
4.3 Handle customer requirements promptly and politely. modulated tone, accurate pronunciation, use of grammar
Verbal communication receiving: effective listening,
Knowledge requirements identification of relevant points, taking notes, use of
Instructors must ensure that candidates are able to: questions, clarification
Special needs: communication techniques
4.1 Describe the importance of positive personal presentation. Written communication: uses, techniques, neat
Self confidence: ways of increasing presentation, legible handwriting, correct format,
Job satisfaction: ways of increasing concise, accurate information, correct spelling
Personal development: ways of assisting Forms of address to individuals: titles, companies
Image: establishment image
Customer confidence: factors that encourage 4.6 Describe the procedures and techniques of effective
Example: to other staff telephone use.
Customers: enquiries, queries, compliments, elderly
4.2 State ways in which good personal presentation is customers, children, handicapped, complaints, difficult
achieved and maintained. customers ie drunk, violent
Appearance: clean clothes and footwear, routine care of Emergencies: fire, bomb warnings, illness, accidents,
clothes and footwear, use of accessories and jewellery, use theft, loss of customer belongings
of cosmetics, hair condition and style, hands and nails, Apologies: all situations
clean shaven and beard trimmed (male) Internal communication systems: pocket paging,
Health and hygiene practices: balanced diet, sufficient public address, in-house television promotion, fax
rest and leisure, use of skin and body care preparations,
adequate personal hygiene routines
Environment: positive and supportive work environment,
management or supervisor feedback
4.3 Explain the importance of maintaining a professional

attitude and behaviour towards others.
Positive behaviour: patience, good humour, pleasant
manner, self confidence, self organisation, eye contact,
body language
Negative behaviour: rudeness, bad temper,
indifference, arrogance
Positively responding to: instructions,
criticisms, appraisals
Professional attitude to: customers, colleagues,
consistency of approach, professional ethics, impartiality,
confidentiality, punctuality, time keeping, good attendance
4.4 State the factors that contribute to successful team work.

Team members: colleagues, supervisors, junior staff,
personnel from other departments, other organisations
Team member characteristics: ages, ethnic
backgrounds, skills

05 Menu knowledge
5.1 Demonstrate a basic understanding of the different types

of menus in use.
5.2 Demonstrate a basic understanding of the appropriate

sequence of courses, from menus for different meals.
5.3 Demonstrate a knowledge of the different preparation

times required for different dishes.
5.4 Demonstrate an understanding of the availability of fresh

foods, taking into account relevant seasonal factors.
5.5 Explain simple cookery terms.
5.6 Demonstrate a basic understanding of special diet and

cultural needs.
5.1 List the different types of menus in current use.

Types: examples la carte, table d hte, fixed
price/no choice
Meals: examples breakfast, lunch, dinner, afternoon tea,
high tea, supper, buffets, functions, room service
5.2 State the sequence of courses on various types of menus.

Types: examples la carte, table d hte, fixed
price/no choice
5.3 Explain the different preparation times of dishes and the

implications for food service.
Dishes: cooked to order, long cooking times, examples
Terms: simple cooking terms for degrees of cooking
5.4 Describe the availability of fresh foods and the relevant

seasonal factors.
Types: eg fish, game, fruit, vegetables
5.5 Define simple cooking terms.

Terms: boiling, poaching, stewing, braising, steaming,
baking, roasting, pot roasting, grilling, shallow frying,
deep frying
5.6 Describe briefly special diet and cultural needs.

Special diet: vegetarian, national, local, international,
common specified medical conditions
Cultural needs: religious, national, international

Practical competences 6.7 State the procedures for dealing with refunds.
The candidate must be able to do the following: Types: examples
Validation: authorisation
6.1 Use appropriate methods of taking food orders. Documentation: examples
6.2 Use appropriate methods of taking drink orders. 6.8 Describe the procedures for dealing with vouchers, tokens
and transfers.
6.3 Take food and drink orders together using the Types: examples
appropriate technique. Methods of handling: examples
Other issues: exchange for cash, transfers to guests
6.4 Check and process items to bills accurately. accounts, authorisation required
6.5 Operate a payment point efficiently. 6.9 Identify problems when processing payments and the
procedures for dealing with them.
6.6 Handle and record payments accurately. Situations: errors, voids, invalid cheques, invalid
cheque cards, authorisation refused, suspect fraud,
6.7 Process cash payments accurately. suspect behaviour
6.8 Process payments by cheque and credit card appropriately.
6.1 List the different types of checking and billing systems.

Types: duplicate, triplicate, pre-printed, electronic
point of sale (EPOS)
6.2 Describe the techniques of taking food and drink orders.

Techniques: identification of host, presentation of menu
and wine list where appropriate, knowledge of the suitability
of different beverages in relation to foods, special occasions
and promotions, different methods of recording orders and
sales for functions, recording details clearly
6.3 Describe the procedures for processing and checking

items to bills.
Methods: establishment procedures, manual, EPOS
Security: checks, bills.
6.4 State the procedures for opening and operating a

payment point.
Procedures: opening, floats, audit and receipt, till rolls,
hand over, closing
Security: payment point
6.5 State the procedures involved in handling and

recording payments.
Bill preparation: methods, routines
Presentation: techniques
6.6 Describe the procedures for processing payments.

Cash: handling, giving change and receipts
Cheques: types, establishment procedures for accepting
Credit cards: types, procedures

Practical competences 7.5 Describe the procedures and methods for the after-service
The candidate must be able to do the following: clearing and storage of equipment.
Food: protection, storage, responsibilities
7.1 Prepare a room and ancillary areas for service according to Waste: disposal, different kinds, methods
establishment requirements. Clearing: procedures
Cleaning: areas, procedures
7.2 Organise all routine and special requirements related to Service equipment: types, storage
the menu. Safety: routines, procedures
7.3 Select the appropriate equipment for the service. 7.6 State the factors involved in meeting pre-service
preparation deadlines.
7.4 Carry out procedures relating to portion control efficiently. Factors: planning, providing sufficient equipment, provision
for extra customers, provision of accompaniments, standard
7.5 Clear and store equipment after service according to working methods, systematised order taking, team work
establishment procedures.
7.6 Carry out all service preparation with appropriate speed

and quality.
7.1 Describe the tasks involved in the preparation of service

and the ancillary areas.
Linen: handling, range, changing table cloth procedure,
methods of folding napkins, issuing, checking, storing
Disposable: kinds available, uses, linen/disposable
use decisions
Preparation items and areas: tables, chairs, sideboards,
trolleys, hot plates, hot cupboards, refrigerated display
cabinets, still room, flare lamps (if used)
Checking: final check of all aspects
7.2 Identify the specialist items required for the service of

different menus.
Equipment and accompaniments: eg hors doeuvre,
basic soups, pasta, rice dishes, egg dishes, fish, meat,
poultry, game, vegetables, salads, sweets, speciality ices,
sorbets, savouries, fresh fruits
Positioning of equipment for: table, trolley, tray
7.3 Identify the appropriate equipment necessary for food and

beverage service.
Menus: examples la carte, table d hte, fixed
price/no choice
Meals: examples breakfast, lunch, dinner, afternoon tea,
banquet, function
7.4 Explain the importance and application of portion control.

Methods: examples
Equipment: service equipment, utensils, dishes
Procedures: establishment policy

8.1 Greet and seat customers promptly, politely and according

to establishment procedures.
8.2 Take customer orders, without delay, in the

appropriate manner.
8.3 Serve customer orders according to the appropriate style.
8.4 Comply with appropriate health and safety standards.
8.5 Portion and serve food and drinks in the appropriate manner.
8.6 Use all equipment and utensils appropriately at all stages

of the service.
8.7 Ensure all clear down and storing procedures are

appropriately carried out.
8.1 Describe the methods and procedures for greeting and

seating guests.
Greeting: social skills, comments, body language
Seating: methods
8.2 State the methods and procedures for taking orders.

Documentation: pad, computerised system, responsibilities
Menu: required knowledge
Taking orders: methods
8.3 Describe the methods and procedures for serving customers.

Methods: establishment procedures, from dish, on plate
Serving: approach, procedures
Customer expectations: for style of service, behaviour
towards customer, language, approach
Accompaniments: eg meat, fish, farinaceous, cheese,
sweets, salads, soups
8.4 State the kinds of items that are served at table.

Pre-portioned dishes: examples
Dishes to be portioned: examples
Hot dishes: examples
Cold dishes: examples
Soft drinks: examples
Hot drinks: examples
8.5 Describe the procedures for presenting the bill and

customer exit.
Bill presentation: method
Customer exit: comments, final conversation

9.1 Complete all tasks involved in preparing for beverage

service appropriately.
9.2 Select appropriate equipment for beverage service.
9.3 Prepare and serve a range of beverages according to

their type.
9.4 Carry out all after service clearing and storage procedures,
for equipment and utensils appropriately.
9.5 Comply with appropriate legislation.
9.1 Describe the tasks involved in the preparation and service

of beverages.
Linen and disposable items: handling, issuing,
checking, storing
Preparation of accompaniments: eg milk, sugar, cream,
lemon, chocolate
Garnish preparation: eg straws, fruits, umbrellas
Ordering and storing of ingredients: all beverages
including teas and coffees
9.2 Identify the appropriate equipment and utensils used in

the preparation and service of beverages.
Equipment and utensils: crockery, cutlery, glasses,
trays, salvers
Positioning of equipment: eg table, counter, tray
Use of specialist equipment: eg teapots, hot tap water
boilers, integrated hot beverage systems, cona machines,
Espresso machines, milk shake equipment
9.3 Identify non-alcoholic beverages and state the procedures

for their service.
Tea various methods: eg lemon, iced, herb, Russian
Tea types: eg Indian, China, Sri Lanka
Coffee various methods: eg fresh, ground, mechanical
Coffee types: eg instant, decaffeinated, iced
Milk: shakes, chocolate, malted
Soft: orange, lemon, lime, syrups, fruit juices
Minerals: table water, mineral water, various
carbonated drinks
9.4 Describe the procedures for the after service clearing and
storage of equipment.
Ingredients: protection, storage
Clearing: procedures
Cleaning: areas, procedures
Service equipment: types, storage
Safety: routines, procedures
Security: establishment procedures

Assessment
Test specification for written paper

Food and Beverage Service Principles 1
(7066-11-003)
This is a multiple choice written paper lasting two hours with
60 questions. Candidates must answer all questions.
Approximate %
examination
Topic weighting
01 Safety at work 13.3
02 Hygiene at work 13.3
03 Security at work 13.3
04 Personal skills 10
05 Menu knowledge 10
06 General billing procedures 10
07 Pre-service procedures 10
08 Provide a table service 10
09 Provide a beverage service 10

01 Safety at work
1.1 Carry our simple first aid tasks as required.
1.2 Locate and identify fire prevention equipment

on premises.
1.3 Use fire fighting equipment safely and

appropriately.
1.4 Comply with any legal requirements in relation to

health and safety at all times.
1.5 Use large and small equipment in a safe manner

with regard to self and others.
1.6 Use equipment safely involving the use of gas

and/or electricity, and detect, remedy or report
any faults.
1.7 Handle and store dangerous substances safely,

such as cleaning chemicals.
1.8 Produce a simple workshop safety

inspection report.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
Completion date

02 Hygiene at work
2.1 Maintain personal cleanliness to meet the required

standard of the establishment.
2.2 Wear the appropriate uniform correctly, neatly

and to establishment standards.
2.3 Maintain clean work areas and equipment.
2.4 Ensure all foods are protected from contamination.
Candidate signature
Completion date

03 Security at work
3.1 Handle key systems within the

establishment safely.
3.2 Use appropriate security procedures when handling

guests belongings.
3.3 Carry out dealings with customers in a confidential

manner as appropriate.
3.4 Use appropriate security procedures when

handling equipment and utensils.
3.5 Report all security hazards and suspicious items

to the appropriate authority.
3.6 Report all incidents using correct procedures.
3.7 React to emergencies following

appropriate procedures.
Candidate signature
Completion date

04 Personal skills
1.1 Present self positively at all times when dealing

with customers and colleagues.
1.2 Communicate effectively and professionally with

customers and colleagues.
1.3 Handle customer requirements promptly

and politely.
Candidate signature
Completion date

05 Menu knowledge
5.1 Demonstrate a basic understanding of the

different types of menus in use.
5.2 Demonstrate a basic understanding of the

appropriate sequence of courses, from menus
for different meals.
5.3 Demonstrate a knowledge of the different

preparation times required for different dishes.
5.4 Demonstrate an understanding of the availability

of fresh foods, taking into account relevant
seasonal factors.
5.5 Explain simple cookery terms.
5.6 Demonstrate a basic understanding of special

diet and cultural needs.
Candidate signature
Completion date

6.1 Use appropriate methods of taking food orders.
6.2 Use appropriate methods of taking drink orders.
6.3 Take food and drink orders together using the

appropriate technique.
6.4 Check and process items to bills accurately.
6.5 Operate a payment point efficiently.
6.6 Handle and record payments accurately.
6.7 Process cash payments accurately.
6.8 Process payments by cheque and credit card

appropriately.
Candidate signature
Completion date

7.1 Prepare a room and ancillary areas for service

according to establishment requirements.
7.2 Organise all routine and special requirements

related to the menu.
7.3 Select the appropriate equipment for the service.
7.4 Carry out procedures relating to portion

control efficiently.
7.5 Clear and store equipment after service according

7.6 Carry out all service preparation with appropriate

speed and quality.
Candidate signature
Completion date

8.1 Greet and seat customers promptly, politely and

according to establishment procedures.

appropriate manner.
8.3 Serve customer orders according to the

appropriate style.
8.4 Comply with appropriate health and

safety standards.
8.5 Portion and serve food and drinks in the

appropriate manner.
8.6 Use all equipment and utensils appropriately at all

stages of the service.
8.7 Ensure all clear down and storing procedures are

appropriately carried out.
Candidate signature
Completion date

9.1 Complete all tasks involved in preparing for

beverage service appropriately.
9.2 Select appropriate equipment for

beverage service.
9.3 Prepare and serve a range of beverages according

to their type.
9.4 Carry out all after service clearing and storage

procedures, for equipment and utensils
appropriately.
9.5 Comply with appropriate legislation.
Candidate signature
Completion date

Food and Beverage Service 7066
Diploma
01 Safety at work
02 Hygiene at work
03 Security at work
05 Customer care

01 Safety at work
Practical competences 1.3 Explain the preventative measures that minimise fire risks.
The candidate must be able to do the following: Storage: risks related to stores
Cleaning: schedules
1.1 Take appropriate initial action to care for persons in the Establishment procedures: rubbish disposal, cleaning
event of injury. Legal aspects: any legal requirements
Signs: types commonly used
1.2 Notify first aid assistance in the event of an accident and Information sources: local, national
reassure the injured person.
1.4 Describe the purpose, use and application of a safety
1.3 Locate and complete appropriate documentation hazards check.
for accidents. Definition: content of check list, method of use, levels
of responsibility
1.4 Check fire fighting equipment for location and operation. Common hazards: found in the work environment
Schedules: periods of inspection
1.5 Complete a fire hazard inspection for the service areas and Machinery: eg guards, repair, servicing
interpret the results for action.
1.5 Describe the appropriate types, standards and purpose
1.6 Maintain and wear appropriate protective clothing for all of protective clothing.
food service and related operations. Functions: safety, presentation, image
Maintenance: standards, repair, materials
1.7 Manage equipment neatly and tidily in working methods. Footwear: kinds, importance
1.8 Keep all utensils and equipment in an appropriate state 1.6 Describe the selection, use, care and maintenance of tools.
of repair. Types: range of small items
Knives: types/carving/fruit, uses, storing, transporting,
1.9 Follow manufacturers instructions in relation to the safe sharpening, carrying
use of all machinery. Working methods: dangers of knife misuse, skills,
procedures, table/trolley position when cutting/carving
1.10 Recognise, handle appropriately and store Cloths: maintenance, requirements for use
dangerous substances.
1.7 Describe the importance of manufacturers instructions in
1.11 Ensure display, and compliance with, all appropriate the use of machinery.
safety signs. Location: where kept, whose responsibility, access,
language
Knowledge requirements Machinery large and small: electric, cylinder gas,
Instructors must ensure that candidates are able to: mechanical, for hot beverages
Training: use of instruction
1.1 State the necessary actions to be taken in the event
of accidents. 1.8 Describe the types, safe use, care and control of
Establishment procedures: minimum provisions that dangerous substances.
would be acceptable Types: chemicals, dusts
Nominated first aiders: numbers, Use: cleaning, pest control
qualifications, identification Storage: containers, labels, security
Treatment of injured person: general rules, such as, Control: issue procedures, responsibility, ordering
reassurance, position of injured
Documentation: reports forms/books, any legal
requirements, organisation procedures
Specifications: cuts, shock, electric shock, fractures,
burns, fainting, poisoning
Training: purpose of safety induction
1.2 Identify the types of fire fighting equipment, describing

their use and maintenance.
Types: various kinds of extinguishers, fire blankets,
sand buckets
Fire extinguishers: colour coding and uses
Maintenance: internal checks, external checks
Training: procedures
Fire escapes: signs, locations

02 Hygiene at work
Practical competences 2.4 Explain the purpose and procedures for a basic hygiene
The candidate must be able to do the following: hazard report.
Purpose: outline risk areas
2.1 Maintain personal cleanliness, to meet the required Procedures: examples, levels of responsibility
standard, consistently.
2.5 State the function and process of hygiene inspections.
2.2 Wear the appropriate uniform correctly, neatly and to Dining areas: risk areas, customer expectations
establishment standards. Risks: equipment, utensils, crockery, cutlery, cloths
2.3 Comply with all procedures, in relation to 2.6 Explain situations of holding foods in dining areas that
general appearance. give rise to risk.
Areas: carving trolley, sweet trolley, counters, buffet tables
2.4 Complete all cleaning procedures correctly. Risks: contamination sources
2.5 Complete a basic hygiene hazard checklist.
2.6 Complete routine inspections of hygiene standards in

dining areas.
2.7 Complete routine inspections of the hygiene standards of

utensils, linen, crockery and cutlery.
2.8 Supervise food displays in dining areas to maintain

adequate hygiene standards.
2.9 Apply any current legislation and/or regulations governing

hygiene matters where appropriate.
2.1 State the essential factors in the maintenance personal

cleanliness and hygiene.
Food poisoning: definition, sources, causes
Hygiene regulations: any in force
Personal hygiene: hands, teeth, hair, cosmetics, clothes
and operations
Health: reporting sickness, dressings on wounds
2.2 State the importance of wearing a uniform and a

satisfactory general appearance.
Appearance: neat, tidy, good general presentation
Health practices: relevant practices
Protective clothing: uniforms, components, purpose,
methods of wearing
2.3 Describe the appropriate methods of cleaning and

handling of materials.
Materials: safe use, efficient use
Items needing cleaning: all in day to day operation
of food and beverage service
Schedules: importance of regular cleaning, deep
cleaning, cleaning schedule format, clean as you go
Methods: methods are matched to items to be
cleaned, examples

03 Security at work
Practical competences 3.7 Describe the role of members of staff in relation to

The candidate must be able to do the following: security issues.
Attitude: desirable
3.1 Organise the safe handling of appropriate key systems Responsibilities: public, fellow workers,
within the establishment. reporting procedures
3.2 Follow, and organise appropriate security procedures, with 3.8 Identify the areas of the environment which need attention
guests belongings. in relation to security.
Customer areas: eg dining rooms, toilets, bars,
3.3 Employ confidential practices where necessary. reception, cloakrooms
Staff areas: eg changing rooms, rest rooms, toilets
3.4 Follow and organise appropriate security procedures, with Storage areas: all storage rooms and cupboards
regard to equipment and utensils. Visitors: guests visitors, external
3.5 Report all security hazards and suspicious items. 3.9 Identify documentation used in the organisation and
implementation of security.
3.6 Report all incidents using appropriate procedures. Documentation: eg records, notices, information leaflets
3.7 Follow the correct emergency procedures in accordance

with establishment policy.
3.8 Complete a survey of security hazards.
3.9 Maintain appropriate security documentation.
3.1 Describe the operation of key systems within

the establishment.
Systems: grand master, master, floor, section master
3.2 Explain the procedures for reporting lost property and

found property.
Reporting: supervisor
Details: where found, when found, description of lost item
Holding: length of time held by establishment, guest
notification procedures
3.3 State the benefits of appropriate security practices with

regard to equipment and materials.
Benefits: reduced theft, less misuse, reduced costs
Staff: some increase in morale
3.4 Identify and explain security hazards.

Hazards: bomb threats, suspicious packages, suspicious
people, broken items, missing items, faulty locks
3.5 Describe the reporting procedures for security incidents.

Minor incidents: supervisor contact
Major incidents: raising alarm, evacuation of building
Bomb threats: telephone procedure
3.6 Identify the personal characteristics to be adopted by staff

in order to deal with security issues effectively.
Characteristics: vigilant, observant, attention to detail

Practical competences 4.4 State the factors that contribute to successful team work.
The candidate must be able to do the following: Team members: eg colleagues, supervisors, junior staff,
personnel from other departments, other organisations
4.1 Present self in a positive and confident manner at all times. Team member characteristics: ages, ethnic backgrounds,
skills, balance of expertise and experience
4.2 Use a professional attitude at all times.
4.5 State the factors involved in effective communication,
4.3 Employ positive attitudes at all times. when working with others.
Non verbal communication: definition, effects
4.4 Communicate effectively with customers and colleagues in Non verbal communication techniques for creating
the working environment. a good impression: welcoming attitude, facial
expression, correct posture, eye contact, other
4.5 Use equipment for communication, such as the aspects of body language
telephone, effectively. Verbal communication: definition and importance of
effective verbal communication
4.6 Anticipate customer needs, confirm and Verbal communication giving: clear diction,
satisfy appropriately. modulated tone, accurate pronunciation, use of grammar
Verbal communication receiving: effective listening,
4.7 Ensure positive image presentation and use selling identification of relevant points, taking notes, use of
aspects of the role. questions, clarification
Special needs: communication techniques
4.8 Ensure all activities in dealing with colleagues and Written communication: uses, techniques, neat
customers are free from unfair discrimination. presentation, legible handwriting, correct format, concise,
accurate information, correct spelling
Knowledge requirements Forms of address to individuals: titles, companies
4.6 Describe the appropriate procedures and techniques of
4.1 Explain the importance of appropriate personal presentation. effective telephone use.
Self confidence: ways of increasing Customers: enquiries, queries, compliments, elderly
Job satisfaction: ways of increasing customers, children, handicapped, complaints, difficult
Personal development: ways of assisting customers ie drunk, violent
Image: establishment image, ambiance, industry culture Emergencies: fire, bomb warnings, illness, accidents,
Customer confidence: factors that encourage theft, loss of customer belongings
Example: to other staff Apologies: all situations
Other internal communication systems: pocket paging,
4.2 State the factors involved in achieving and maintaining public address, in-house television promotion, fax, e-mail
appropriate personal presentation.
Appearance: clean clothes and footwear, routine care of 4.7 State the factors involved when anticipating and satisfying
clothes and footwear, use of accessories and jewellery, customer needs.
use of cosmetics, hair condition and style, hands and nails, Welcoming: formal, informal
clean shaven and trimmed(male) Addressing customers: appropriate methods
Health and hygiene practices: balanced diet, sufficient Situations: introducing people, making customers feel at
rest and leisure, use of skin and body care preparations, ease, conversing, departures
adequate personal hygiene routines
Environment: positive and supportive work environment, 4.8 Explain the relevance of good presentation and effective
management or supervisor feedback selling to the employee role.
Individuals contributions to organisation:
4.3 State the factors involved in achieving appropriate profitability, efficiency, image, goodwill
professional attitudes and behaviour towards others. Profitability: developing sales opportunities, awareness
Positive behaviour: patience, good humour, of customer spending power
pleasant manner, self confidence, self organisation, Efficiency: achieving customer satisfaction
eye contact, cooperation Image: gaining customer confidence
Negative behaviour: rudeness, bad temper, indifference,
arrogance, unfair discrimination, sarcasm
Positively responding to: instructions, requests,
criticisms, appraisals
Professional attitude to: customers, colleagues,
consistency of approach, professional ethics, impartiality,
confidentiality, punctuality, time keeping, good attendance

05 Customer care
5.1 Greet customers promptly and politely.
5.2 Establish customer needs and provide the

appropriate service.
5.3 Deal with incidents involving customers appropriately

and according to company policy.
5.4 Deal with customer complaints appropriately and

according to company policy.
5.1 State the purpose and explain the methods of customer care.
Purpose and methods: make customers feel
welcome and relaxed, ensure overall profitability
of the business, identifying of customer needs,
promoting establishment facilities
5.2 Describe the general procedures for dealing with customers.

Procedures: greeting customers, talking to customers,
verbal and non verbal communication, departure
procedures, procedures for dealing with lost property
5.3 Describe the types of customer enquiries.

Types: confidential, non-confidential
Customer comments: examples
5.4 State the types of customer incidents and describe the

procedures for dealing with them.
Types: difficult, intoxicated, under-age (when appropriate)
Procedures: company policy
5.5 State the types of customer complaints and describe the

procedures of dealing with them.
Types: food, wine, service, amount of bill
Procedures for face to face: approach, keeping calm
Procedures for written: examples

Practical competences 6.8 Describe the characteristics of dishes, as would be

The candidate must be able to do the following: explained to the customer.
Dishes and ingredients: local and international examples
6.1 Assist and serve customers selecting from different types Cooking methods: eg healthy eating implications, examples
of menu.
6.9 Identify any legal aspects relating to the service and sale of
6.2 Respond to the special needs of customers such as food and beverages in dining areas.
cultural and religious needs. Legal requirements: any in force
6.3 Explain to customers on request the characteristics of

dishes, in relation to cooking methods and ingredients.
6.4 Pronounce appropriately menu terminology, such as the

names of dishes.
6.5 Comply with any legal aspects related to the service of

food and beverages.
6.1 List the different types of menus in current use.

Types: la carte, table d hte, fixed price/no choice
Meals: as appropriate to culture eg breakfast, lunch,
dinner, afternoon tea, high tea, supper, buffets, functions,
room service
6.2 State the sequence of courses on various types of menus.

Types: la carte, table d hte, fixed price/no choice
6.3 State the different preparation times of dishes and the

implications for food service.
Dishes: cooked to order, long cooking times, examples
Terms: simple cooking terms for degrees of cooking
6.4 State the availability of fresh foods and the seasonal factors.
Types: eg fish, game, fruit, vegetables
6.5 Identify the basic methods of cooking.

Terms: boiling, poaching, stewing, braising, steaming,
baking, roasting, pot roasting, grilling, shallow frying,
deep frying
6.6 Identify the needs of customers and state the appropriate

service responses.
Identification: needs, expectations, all relevant factors in
the meal experience
Legal aspects: any relating to menu terminology
6.7 Identify the needs of customers, in relation to religious

and/or cultural needs.
Needs: religious, cultural

Practical competences 7.4 Describe the procedures for opening and operating a
The candidate must be able to do the following: payment point.
7.1 Take food orders using a range of established methods. hand over, closing
Security: payment point
7.2 Take drink orders using two different methods.
7.5 Describe the procedures involved in handling and
7.3 Take food and drink orders together. recording payments.
Bill preparation: methods, routines
7.4 Check and process items to bills. Presentation: techniques
Security: main considerations
7.6 Describe the procedures for processing payments.
7.6 Handle and record payments accurately and according to Cash/foreign currency: handling of cash, foreign
establishment procedures. currency rates, giving change and receipts
Cheque: types, sterling travellers cheques, procedures for
7.7 Process cash payments accurately and according to accepting, use of credit cards authorisation/limits
establishment procedures. Credit and debit cards: types of credit cards, types of
charge cards, authorisation codes, floor limits, procedures
7.8 Process payments by cheque accurately and according to for accepting
7.7 Explain the procedures for dealing with refunds.
7.9 Process payments by credit/debit cards accurately and Types: examples
according to establishment procedures. Validation: authorisation
Documentation: examples
7.10 Process payments by vouchers and transfers accurately
and according to establishment procedures. 7.8 Describe the procedures for dealing with vouchers,
tokens and transfers.
7.11 Deal with refunds according to establishment procedures. Types: examples
Methods of handling: examples
7.12 Deal with unexpected situations, that may arise in billing Other issues: exchange for cash, transfers to guests
and checking, according to establishment procedures. accounts, authorisation required
Knowledge requirements 7.9 State the procedures for dealing with unexpected
Instructors must ensure that candidates are able to: situations when processing payments.
Situations: errors, voids, invalid cheques, invalid
7.1 Identify the different types of checking and billing systems. cheque cards, authorisation refused, suspect fraud,
Types: duplicate, triplicate, pre-printed, electronic point of suspect behaviour
sale (EPOS)
7.2 Describe the techniques of taking food and drink orders.

Table: identification of host, presentation of menu and
wine list, knowledge of the suitability of different
beverages in relation to foods, special occasions and
promotions, different methods of recording orders and
sales for functions, recording details clearly
Bar: giving examples of the suitability of different beverages
in relation to special occasions and promotions, methods of
recording orders and sales, distribution of copy orders
7.3 Explain the procedures for processing and checking items

to bills.
Security: checks, bills

Practical competences 8.4 Explain the importance and application of portion control.
The candidate must be able to do the following: Methods: examples
Equipment: service equipment, utensils, dishes
8.1 Complete all tasks involved in preparing a room and Procedures: establishment policy
ancillary areas for service. Importance: customer satisfaction, cost control,
quality control
8.2 Organise and carry out all special requirements related
to the menu. 8.5 Describe the procedures for serving non-alcoholic beverages.
Tea methods: varied methods, lemon, iced
8.3 Select appropriate equipment for the service. Tea types: eg Indian, China
Coffee methods: fresh ground, mechanical
8.4 Use procedures relating to portion control efficiently. Coffee kinds: eg instant, decaffeinated, iced
Milk: eg shakes, chocolate, malted
8.5 Prepare and serve non-alcoholic beverages. Soft: eg orange, lemon, lime, syrups, fruit juices
Minerals: eg table water, mineral water, other
8.6 Complete after-service clearing and storage procedures carbonated drinks
for equipment.
8.7 State the factors involved in meeting pre-service
8.7 Complete all service preparation with appropriate speed preparation deadlines.
and quality. Factors: planning, providing sufficient equipment,
provision for extra customers, provision of
8.8 Deal with any items of equipment or utensils not accompaniments, standard working methods,
immediately in a fit state for use in food service. systematised order taking, team work
8.9 Complete a final brief inspection of the food service areas 8.8 State the procedures for rectifying the poor repair and
and confirm standards. cleanliness of equipment and utensils.
Equipment and utensils: examples
Instructors must ensure that candidates are able to: 8.9 Describe the pre-service inspections necessary to
establish the standards of the food service area.
8.1 Describe the tasks involved in the preparation of service Inspections: examples of procedures
and ancillary areas. Problems and actions: examples
Linen and/or other materials as appropriate: handling,
range, changing table cloth procedure, methods of folding
napkins, issuing, checking, storing
Disposable: kinds available, uses, criteria for choice,
decisions for use
Preparation items and areas: tables, chairs,
sideboards, trolleys, hot plates, hot cupboards,
refrigerated display cabinets, still room, flare lamps
8.2 State the specialist items required for the service of

different menus.
Equipment and accompaniments for: eg hors doeuvre,
soups, pasta, rice dishes, egg dishes, fish, meat, poultry,
game, vegetables, salads, sweets, speciality ices, sorbets,
savouries, fresh fruits
Positioning of equipment for: table, trolley, tray
8.3 Identify the appropriate equipment necessary for food and

beverage service.
Menus: as appropriate for culture, eg la carte,
table d hte, fixed price/no choice
Meals: eg breakfast, lunch, dinner, afternoon tea,
banquet, function

Practical competences 9.4 Describe the kinds of items that are served at table.
The candidate must be able to do the following: Pre-portioned dishes: examples
Dishes to be portioned: examples
9.1 Greet and seat customers promptly and politely. Hot dishes: examples
Cold dishes: examples
9.2 Identify the host and respond appropriately where necessary. Soft drinks: examples
Hot drinks: examples
9.3 Present menus in accordance with establishment practice.
9.5 Describe the procedures and methods for the after-service
9.4 Provide clear explanations of dishes as requested by clearing and storage of equipment.
the customers. Food: protection, storage, returns
Clearing: procedures
9.5 Take customer orders, without delay, in the Cleaning: areas, procedures
appropriate manner. Service equipment: types, storage
Safety: routines, procedures
9.6 Serve customer orders according to the appropriate style.
9.6 State the procedures for presenting the bill and
9.7 Comply with all relevant health and safety standards. customer exit.
Bill presentation: method
9.8 Portion and serve food and drinks in the appropriate manner. Customer exit: comments, final conversation
9.9 Use equipment and utensils appropriately at all stages of 9.7 Identify and explain the exit procedures.
the service. Security: money, equipment, locking-up, key systems
Fuels: lights, appliances
9.10 Clear down and complete storing procedures according to Fire risks: examples, standard checks
establishment procedures. Documentation: money, valuables, foods and drinks
9.11 Clean and store equipment and utensils according to

9.12 Complete exit procedures according to

establishment requirements.
9.1 Describe the methods and procedures for greeting and

seating guests.
Greeting: social skills, procedures
Seating: methods
9.2 Describe the methods and procedures for taking orders.

Documentation: pad, computerised system
Menu: required knowledge
Taking orders: methods
9.3 Describe the methods and procedures for serving customers.

Methods: establishment procedures, from dish, on plate
Serving: approach, procedures
Customer expectations: for style of service, behaviour
towards customer, language, approach
Accompaniments: types, eg meat, fish, farinaceous,
cheese, sweets, salads, soups

Practical competences 10.5 State and give an explanation for the need for
The candidate must be able to do the following: service priorities.
Order: as appropriate to culture, eg guests first, host last,
10.1 Select and prepare all equipment and utensils for cold food before hot
silver service. Temperature: hot food/hot plates, cold food/cold plates
Procedures: handling of plates, order of service, service
10.2 Greet and seat customers promptly and politely. side, timing
10.3 Take customer orders without delay, in the 10.6 Describe the procedures for clearing in silver service.
appropriate manner. Procedures: when, how, establishments own procedures
Clearing: plates, dishes with liners, salver, crumbs,
10.4 Explain the menu products as requested by the customer. other items
Sideboards: clearing, maintaining
10.5 Serve customer orders using the appropriate equipment
and following establishment procedures. 10.7 State the advantages and disadvantages of silver service.
Advantages: personalised service, portion control may
10.6 Complete the service of the various courses in an be decided by customer/waiter, use in banqueting,
appropriate time. organisation of service staff
Disadvantages: slower than plate, food temperature
10.7 Ensure the layout of the food on the customers plate is retention, staff/customer ratio, capital outlay, portion control.
neat and the portions appropriate.
10.8 Describe the methods of dealing with unexpected situations.
10.8 Complete tasks in the appropriate sequence. Small or big spillages: table, floor, customer
10.9 Observe appropriate health and safety standards.
10.10 Complete clearing down and storing procedures.
10.11 Deal with unexpected situations according to

establishment policy.
10.1 Define silver service as a method of serving food.

Definition: the service of food from a flat/dish onto
the customers plate at the table by the waiter using
service cutlery
10.2 Identify the equipment and utensils required for

silver service.
Equipment: types, uses
Utensils: types, uses
10.3 Identify the kinds of establishments and occasions when

silver service is likely to be used.
Establishments: eg armed forces, restaurants, hotels
Occasions: eg outdoor catering, functions
10.4 Describe the method of serving food by silver service.

Skills: manipulative, social, knowledge
Procedures for: soup, fish, delicate items, meat, poultry,
vegetables, sauces, cheese, savouries, sweets

Practical competences 11.5 Describe the kinds of items suitable for cafeteria service.
The candidate must be able to do the following: Foods: whole items, pre-portioned dishes, dishes to be
portioned, items to be carved, hot dishes, cold dishes,
11.1 Check the counter organisation and make any soft drinks, hot drinks
adjustments required.
11.6 State the advantages and disadvantages of a
11.2 Comply with all appropriate health, hygiene and counter service.
safety procedures. Advantages: food on view, customer decides quality
of selection, usually more customer control of speed
11.3 Greet customers promptly and politely. of service, fewer staff, speed
Disadvantages: waiting, queuing, customer carries food,
11.4 Serve customers without delay and without undue haste. some high risk foods held at ambient temperature
11.5 Provide sufficient accurate information for customers to

make their food and drink selections.
11.6 Interpret customers requests accurately and meet

their requirements.
11.7 Portion food and drinks and serve neatly and hygienically.

11.9 Ensure appearance and manner supports the standards

of the establishment.
11.1 Define counter service.

Definition: the plating of a dish in front of customers then
handing it to them
11.2 Identify the types of establishment that provide

counter service.
Types: cafterias, snack bars, pubs, armed forces, industrial
canteens, schools meals, fast-food outlets, hospitals
11.3 Describe the methods of serving food and drink by

counter service.
Skills: technical, manipulative, social
Presentation: food, drink
Staff: presentation, uniform/dress, manner
Equipment and utensils: types, uses
Portion control: procedures, examples
Protection: hygiene aspects, sneeze screens,
due diligence
Self service items: examples, food safety considerations
11.4 State and give an explanation for the clearing procedures

for a counter service.
Counter: covering foods, disposals, holding
Room: tables, chairs, floor, sideboards
Customer plate clearing: conveyor belt systems, manual

Practical competences 12.4 State the procedures for serving and assisting customers
The candidate must be able to do the following: successfully for carvery and buffet service.
Customer requirements: approaches
12.1 Check the carvery or buffet organisation and complete any Serving food: portion control, carving skills,
adjustments required. sectioning skills, social skills
Food levels: replenishments, circumstances
12.2 Comply with all appropriate health, hygiene and
safety procedures. 12.5 State the factors that need to be considered in maintaining
customer areas.
12.3 Display food items in the appropriate manner and Safety: conditions, equipment positions, floor,
monitor temperatures. stacking plates
Clearing: frequency, staff requirements
12.6 State the procedures for dealing with unexpected situations.
12.5 Serve or assist customers as appropriate. Situations: examples
Procedures: examples
12.6 Provide sufficient accurate information for customers, Accidents: customers drop items
as required, to make their food and drink selections. Excessive queuing: hold ups, too many customers
12.7 Replenish food and remove dishes as appropriate.

12.9 Ensure personal appearance and manner support

appropriately the standards of the establishment.
12.1 Define a carvery and buffet as a method of serving food.

Definition: a table or counter where food is carved and
placed on a plate then handed to the customers who may
then help themselves to salads and/or vegetables, in the
case of a buffet all food may be fully prepared for
customers to help themselves
12.2 List the relevant points to take into account when

managing a carvery.
Positioning: factors to consider, room for
movement, draughts
Preparing: utensils, equipment, decorative display items
Presenting: arrangement, neatness
Menu: display
Food hygiene: temperatures, protection, sneeze screens
12.3 List the relevant points to take into account when

managing a buffet.
Types: high, finger, hot, cold
Arrangement: different approaches, sequence of dishes
Food hygiene: food protection, temperatures, position,
supervision of staff

Practical competences 13.3 Describe the methods of serving food by plate service.
The candidate must be able to do the following: Service: plate to left, main part of course nearest
customer, rules for serving hot and cold foods,
13.1 Provide a range of plate services at the table. hygienic handling of plate and other utensils
13.2 Provide a family service at the table. 13.4 Describe the methods of serving food by family service.
Service: dishes placed on table nearest host, stacked
13.3 Provide a French service. plates in front of host
13.4 Greet and seat customers appropriately. 13.5 Describe the methods of serving food by French service.
Service: plates placed in front of each customer from left,
13.5 Identify the host and respond appropriately. dishes presented to host then guests, guests help
themselves using service cutlery, dishes held close
13.6 Present menus as necessary. to guests
13.7 Explain dishes as required. 13.6 Describe the method of clearing in plate service.
Methods: two plate, three plate, minimum carry six plates
13.8 Take customer orders as necessary. Crumb down: after main course
13.9 Serve customers using the correct procedures and style. 13.7 Describe the method of clearing in family service.
Dishes: remove when no longer required
13.10 Comply with all hygiene and safety regulations Plates: as for plate service
and procedures. Methods: use of trays, trolleys, crumbing down
13.11 Portion and serve food appropriately. 13.8 Describe the method of clearing in French service.
Plates: as for plate service
13.12 Use equipment and utensils appropriately. Crumbing down: after plate removal
13.13 Clear down and use storage procedures correctly. 13.9 State the advantages and disadvantages of plate service.
Advantages: fast service, plate may look attractive,
13.14 Complete exit procedures following staff serve many customers, accurate portion control
establishment requirements. Disadvantages: no choice, foods may merge,
quantities may vary, keeping at appropriate
Knowledge requirements temperatures for large numbers
13.10 State the advantages and disadvantages of family service.
13.1 Define plate, family and French service provided at the table. Advantages: customer selects portion size, staff can
Plate service: is defined as the service of a course or serve many customers, fast service
courses ready plated to the customer seated at the table Disadvantages: poor portion control, table may become
Family service: is defined as the service of parts of a soiled with spillages, capital outlay on equipment
course in dishes or flats, placed on the table for customers
to help themselves 13.11 State the advantages and disadvantages of French service.
French service: is defined as the presentation on flats or Advantages: customers help themselves, customers
dishes parts of a course to the customer, seated at the choose portion size
table, allowing the customer to serve themselves Disadvantages: service slow, food cools quickly,
portion control difficult, capital outlay on equipment,
13.2 Identify the kinds of establishments providing different food may be dropped
types of service.
Plate: eg cafteria, armed forces, industrial canteens,
public houses, snack bars, restaurants, fast food outlets,
outdoor catering, school meals, function catering, welfare
catering, private houses
Family: eg school meals, welfare establishments, armed
forces, restaurants, function catering, private houses
French: eg restaurants, outdoor catering, function catering

Practical competences 14.7 List the accompaniments for various beverages and small
The candidate must be able to do the following: items available on bars and tables.
Drinks: eg olives, lemon, cherries, ice
14.1 Take customer orders, without delay, in the Bar/table small food items: eg nuts, olives, mint,
appropriate manner. crackers, crisps
14.2 Provide suitable advice to customers as requested 14.8 Describe the methods of decoration and presentation
regarding selection of products. of drinks.
Decorations: examples
14.3 Comply with all legal aspects relating to the provision of
drinks service. 14.9 Describe the methods of serving the various types of drinks.
Procedures: bottle and draught beers, wine by bottle and
14.4 Serve customer orders according to the appropriate style glass, liqueur wines, spirits, liquors, cocktails, soft drinks
and establishment requirements. Techniques: carrying glasses, loading tray with glasses,
carrying tray with glasses, hygiene aspects
14.5 Comply with all relevant hygiene, health and
safety standards. 14.10 Describe the methods of service of speciality/liqueur coffees.
Coffees: eg Irish, Caf Royale, Calypso coffee
14.6 Serve drinks in the appropriate manner.
14.7 Use equipment and utensils appropriately at all stages of

the service.
14.1 Define table drinks service.

Definition: the service of water, mineral waters, soft
drinks, wines, spirits, beers and liqueurs to the table
14.2 Identify the techniques of positive selling including

realising and developing sales opportunities.
Promotional material: examples
Displays and promotions: eg liqueur trolley,
cocktail of the day
14.3 State the main methods of maintaining and increasing sales.

Environment: presentation of restaurant and bar, wine list
Methods: skills, being able to recommend,
product knowledge
14.4 State the legal requirements in relation to the selling and

service of alcoholic drinks.
Legal aspects: in force
14.5 Describe the methods and procedures for taking orders for
drinks service.
Types: examples
Techniques: accuracy, obtaining and serving order,
presentation of bill as required
14.6 Describe the preparation requirements and tasks for the

table service of drinks.
Drinks: appropriate glasses
Temperatures: room temperature, chilled

Assessment

(7066-12-015)
This is a multiple choice written paper lasting two and a half hours
with 100 questions. Candidates must answer all questions.
Approximate %
examination
Topic weighting
01 Safety at work 8
02 Hygiene at work 8
03 Security at work 8
04 Personal skills and attributes 8
05 Customer care 8
06 Product knowledge 8
07 Billing and checking procedures 8
08 General pre-service procedures 8
09 Provide a table service 6
10 Provide a silver service 6
11 Provide a counter service 6
12 Provide a carvery or buffet service 6
13 Provide other styles of table service 6
14 Provide a table drinks service 6

01 Safety at work
1.1 Take appropriate initial action to care for persons

in the event of injury.
1.2 Notify first aid assistance in the event of an

accident and reassure the injured person.
1.3 Locate and complete appropriate

documentation for accidents.
1.4 Check fire fighting equipment for location

and operation.
1.5 Complete a fire hazard inspection for the service

areas and interpret the results for action.
1.6 Maintain and wear appropriate protective clothing

for all food service and related operations.
1.7 Manage equipment neatly and tidily in

working methods.
1.8 Keep all utensils and equipment in an appropriate

state of repair.
1.9 Follow manufacturers instructions in relation

to the safe use of all machinery.
1.10 Recognise, handle appropriately and store

dangerous substances.
1.11 Ensure display, and compliance with, all

appropriate safety signs.
Candidate signature
Completion date

02 Hygiene at work
2.1 Maintain personal cleanliness, to meet the

required standard, consistently.
2.2 Wear the appropriate uniform correctly, neatly

and to establishment standards.
2.3 Comply with all procedures, in relation to general

appearance.
2.4 Complete all cleaning procedures correctly.
2.5 Complete a basic hygiene hazard checklist.
2.6 Complete routine inspections of hygiene

standards in dining areas.
2.7 Complete routine inspections of the hygiene

standards of utensils, linen, crockery and cutlery.
2.8 Supervise food displays in dining areas to

maintain adequate hygiene standards.
2.9 Apply any current legislation and/or regulations

governing hygiene matters where appropriate.
Candidate signature
Completion date

03 Security at work
3.1 Organise the safe handling of appropriate key

systems within the establishment.
3.2 Follow, and organise appropriate security

procedures, with guests belongings.
3.3 Employ confidential practices where necessary.
3.4 Follow and organise appropriate security

procedures, with regard to equipment
and utensils.
3.5 Report all security hazards and suspicious items.
3.6 Report all incidents using appropriate procedures.
3.7 Follow the correct emergency procedures in

accordance with establishment policy.
3.8 Complete a survey of security hazards.
3.9 Maintain appropriate security documentation.
Candidate signature
Completion date

4.1 Present self in a positive and confident manner

at all times.
4.2 Use a professional attitude at all times.
4.3 Employ positive attitudes at all times.
4.4 Communicate effectively with customers and

colleagues in the working environment.
4.5 Use equipment for communication, such as

the telephone, effectively.
4.6 Anticipate customer needs, confirm and satisfy

appropriately.
4.7 Ensure positive image presentation and use

selling aspects of the role.
4.8 Ensure all activities in dealing with colleagues and

customers are free from unfair discrimination.
Candidate signature
Completion date

05 Customer care
5.2 Establish customer needs and provide the

appropriate service.
5.3 Deal with incidents involving customers

appropriately and according to company policy.
5.4 Deal with customer complaints appropriately

and according to company policy.
Candidate signature
Completion date

6.1 Assist and serve customers selecting from

different types of menu.
6.2 Respond to the special needs of customers such

as cultural and religious needs.
6.3 Explain to customers on request the characteristics

of dishes, in relation to cooking methods
and ingredients.
6.4 Pronounce appropriately menu terminology, such

as the names of dishes.
6.5 Comply with any legal aspects related to the

service of food and beverages.
Candidate signature
Completion date

7.1 Take food orders using a range of

established methods.
7.2 Take drink orders using two different methods.
7.3 Take food and drink orders together.
7.4 Check and process items to bills.
7.6 Handle and record payments accurately and

7.7 Process cash payments accurately and

7.8 Process payments by cheque accurately and

7.9 Process payments by credit/debit cards accurately

and according to establishment procedures.
7.10 Process payments by vouchers and transfers accurately

and according to establishment procedures.
7.11 Deal with refunds according to

7.12 Deal with unexpected situations, that may

arise in billing and checking, according to
Candidate signature
Completion date

8.1 Complete all tasks involved in preparing a room

and ancillary areas for service.
8.2 Organise and carry out all special requirements

related to the menu.
8.3 Select appropriate equipment for the service.
8.4 Use procedures relating to portion

control efficiently.
8.5 Prepare and serve non-alcoholic beverages.
8.6 Complete after-service clearing and storage

procedures for equipment.
8.7 Complete all service preparation with appropriate

speed and quality.
8.8 Deal with any items of equipment or utensils not

immediately in a fit state for use in food service.
8.9 Complete a final brief inspection of the food

service areas and confirm standards.
Candidate signature
Completion date

9.1 Greet and seat customers promptly and politely.
9.2 Identify the host and respond appropriately

where necessary.
9.3 Present menus in accordance with

establishment practice.
9.4 Provide clear explanations of dishes as requested

by the customers.

appropriate manner.
9.6 Serve customer orders according to the

appropriate style.
9.7 Comply with all relevant health and

safety standards.
9.8 Portion and serve food and drinks in the

appropriate manner.
9.9 Use equipment and utensils appropriately at all

9.10 Clear down and complete storing procedures

9.11 Clean and store equipment and utensils according

9.12 Complete exit procedures according to

Candidate signature
Completion date

10.1 Select and prepare all equipment and utensils for

silver service.
10.2 Greet and seat customers promptly and politely.
10.3 Take customer orders without delay, in the

appropriate manner.
10..4 Explain the menu products as requested by

the customer.
10.5 Serve customer orders using the appropriate

equipment and following establishment
procedures.
10.6 Complete the service of the various courses in

an appropriate time.
10.7 Ensure the layout of the food on the customers

plate is neat and the portions appropriate.
10.8 Complete tasks in the appropriate sequence.
10.9 Observe appropriate health and safety standards.

establishment policy.
Candidate signature
Completion date

11.1 Check the counter organisation and make any

adjustments required.
11.2 Comply with all appropriate health, hygiene

and safety procedures.
11.4 Serve customers without delay and

without undue haste.
11.5 Provide sufficient accurate information for

customers to make their food and
drink selections.
11.6 Interpret customers requests accurately and

meet their requirements.
11.7 Portion food and drinks and serve neatly

and hygienically.

11.9 Ensure appearance and manner supports the

standards of the establishment.
Candidate signature
Completion date

12.1 Check the carvery or buffet organisation and

complete any adjustments required.
12.2 Comply with all appropriate health, hygiene

and safety procedures.
12.3 Display food items in the appropriate manner

and monitor temperatures.
12.5 Serve or assist customers as appropriate.
12.6 Provide sufficient accurate information for

customers, as required, to make their food
and drink selections.
12.7 Replenish food and remove dishes as appropriate.

12.9 Ensure personal appearance and manner support

appropriately the standards of the establishment.
Candidate signature
Completion date

13.1 Provide a range of plate services at the table.
13.2 Provide a family service at the table.
13.3 Provide a French service.
13.4 Greet and seat customers appropriately.
13.5 Identify the host and respond appropriately.
13.6 Present menus as necessary.
13.7 Explain dishes as required.
13.8 Take customer orders as necessary.
13.9 Serve customers using the correct procedures

and style.
13.10 Comply with all hygiene and safety regulations

and procedures.
13.11 Portion and serve food appropriately.
13.12 Use equipment and utensils appropriately.
13.13 Clear down and use storage procedures correctly.
13.14 Complete exit procedures following

Candidate signature
Completion date


appropriate manner.
14.2 Provide suitable advice to customers as requested

regarding selection of products.
14.3 Comply with all legal aspects relating to the

provision of drinks service.
14.4 Serve customer orders according to the appropriate

style and establishment requirements.
14.5 Comply with all relevant hygiene, health and

safety standards.
14.6 Serve drinks in the appropriate manner.
14.7 Use equipment and utensils appropriately at all

Candidate signature
Completion date

Food and Beverage Service 7066
Advanced Diploma
09 Guridon and flamb

Practical competences 1.3 Identify the causes for breaches of good practice and the
The candidate must be able to do the following: methods of avoiding breaches.
Causes: attitudes, human capabilities, human failings,
1.1 Monitor and maintain the procedures implemented for inadequate information, inadequate training,
dealing with first aid. underestimating risk, mistaken priorities, false
assumptions, language problems
1.2 Monitor and maintain fire prevention measures and fire Methods: building safety first attitudes, planning, setting
fighting equipment. objectives, assessing effectiveness of health and safety
policies, modifying policies and practices as required,
1.3 Deal with breaches of good safety and hygiene reinforcement of legal requirements
practice appropriately.
1.4 Describe methods of safely handling cleaning materials
1.4 Monitor and maintain personal cleanliness and hygiene and equipment in the workplace.
standards of staff under supervision in the work area. Hazard analysis: main types of accident and causes,
methods of accident prevention
1.5 Use and monitor appropriate methods of cleaning and Equipment large and small: safe use and handling,
handling of materials according to establishment and working practices, moving heavy equipment, cleaning
legal requirements. procedures, inspections, maintenance, reporting procedures
Dangerous substances: safe use and handling, types,
1.6 Monitor and maintain relevant health and safety training uses, control procedures, labelling, issuing, authority to
for all personnel in the work area. use, storage requirements, rules
1.7 Maintain appropriate documentation relating to health 1.5 State the essential aspects in the maintenance of personal
and safety. cleanliness and hygiene.
Food poisoning: definition, sources
1.8 Conduct basic on-the-job training, in hygiene and safety, Hygiene regulations: any in force
including fire prevention. Personal hygiene: hands, teeth, hair, cosmetics, clothes
Knowledge requirements and operations
Instructors must ensure that candidates are able to: Health: reporting sickness, dressings on wounds
Records: maintaining of records
1.1 State the procedures for dealing with first aid.
Procedures: shock, cuts, electric shock, fractures, burns, 1.6 State the reasons for adopting and maintaining a satisfactory
fainting, poisoning general appearance, and uniform where necessary.
Accident discovery: initial action Appearance: neat, tidy, good general presentation
Emergency services: methods of contacting Health practices: relevant practices
Establishment procedures: basic requirements, examples Protective clothing: uniforms, components, purpose,
Documentation: records methods of wearing
Records: maintaining of records
1.2 Identify fire prevention measures and fire hazards.
Conditions that may cause fires: hazards 1.7 Identify appropriate methods of cleaning, and
Legislation: any government and/or local legislation as it handling materials.
applies to the workplace Materials: safe use, efficient use
Fire prevention: basic measures, establishment Items needing cleaning: all in day to day operation of
procedures, checks food and beverage service
Discovery of fire: types of fire, initial action, follow Schedules: importance of regular cleaning, daily, weekly,
up procedures deep clean, content of schedules
Evacuation: establishment procedures, signs, exits, Methods: methods are matched to items to be
assembly points cleaned, examples
Fire fighting equipment: types related to fires, colour Records: maintaining of records.
coding of extinguishers

1.8 State the key elements of health and safety training.
Training manuals: types, uses
Outside agencies: uses, provisions
Training needs: methods of assessing needs
Identification of roles: first aid officers, health and
safety officers
Induction training: hygiene, safety, fire prevention
Records: induction training, types, uses
Feedback: staff, customer, management, third party
Training programmes: basic programmes prepared,
content, simple training instruction materials identified
1.9 Identify recording systems for health, hygiene and safety.

Systems: computerised, manual
Types: eg accident book, training records, dangerous
equipment, workplace regulations
Communication: methods, people to be informed
Equipment: manufacturers guidelines, availability to staff
Manuals: updating, amending
Dangerous substances: information, records, security

Practical competences 2.3 Describe the type of information concerning bar and
The candidate must be able to do the following: restaurant areas that might be provided to customers.
Customer service records: maintenance, products,
2.1 Deal with customers in a polite and professional manner. services, customer feedback
Customer information: selection, previous records,
2.2 Maintain all company procedures for customers enquiries, establishment procedures
complaints and other incidents. Information flow between establishment and
customer: to and from customer, establishing
2.3 Give accurate information concerning the restaurant and customer needs, efficient systems
bar areas to customers.
2.4 Identify the factors involved in the identification of
2.4 Anticipate and identify individual customer needs customer needs.
as appropriate. Customer needs: individual, anticipated
Planning: individual work patterns, workload peaks,
2.5 Maintain compliance with appropriate health and liaison with colleagues, past experiences, past
safety regulations. performance standards
Authority: limitations
2.6 Promote establishment facilities including Competence: staff requirements
acceptable alternatives. Identification of customer needs: unstated
products/services, stated products/services
2.7 Prioritise attention to customer complaints and deal with
other incidents calmly. 2.5 State the factors involved in maintaining health,
hygiene and safety policies/regulations.
2.8 Deal with unexpected situations appropriately. Policies/regulations: those in force
Documentation: accident book, incident book
Knowledge requirements Procedures: complaints
2.6 State the factors involved in the promotion of facilities
2.1 Describe the purpose and methods of customer care and within an establishment.
general procedures for dealing with customers. Product knowledge: examples
Purpose and methods: make customers feel Customer expectations: examples
welcome and relaxed, ensure overall profitability Maintaining and increasing sales: examples
of the business, identifying of customer needs, Techniques of positive selling: special promotions
promoting establishment facilities Problems with over-promoting or hard-sell: examples
Procedures: greeting customers, talking to customers,
verbal and non verbal communication, departure 2.7 Describe the factors involved in dealing with customer
procedures, procedures for dealing with lost property complaints and other incidents.
Records to be kept: types Customer problems: accurate identification,
acknowledgement
2.2 Explain typical company procedures for dealing with Information: gathering, analysis, prioritising
customer enquiries, complaints and incidents. Process: problems summarised using information gained,
Types of customer enquiries and procedures for responses designed to alleviate future complaints/problems
dealing with them: confidential, non-confidential, Problem types: availability of products or services,
customer comments quality, organisation, systems, procedures personnel
Types of customer incidents and procedures for Recording systems: types and uses of documentation
dealing with them: difficult, intoxicated, under-age,
barred, company policy
Face to face: approach, keeping calm
Types of customer complaints and procedures for
dealing with them: food, wine, service, amount of bill,
written procedures
Records to be kept: types
Reasons for keeping records: examples
Customer perceptions: accurately identified,
checked, acknowledged

Practical competences 3.7 Describe the factors involved in evaluation and standard
The candidate must be able to do the following: setting for specific responsibilities.
Developing methods of measuring competence
3.1 Plan work schedules for self and others to cause minimum against standards: relating work objectives to staff
inconvenience and hazards to customers and staff. development, identifying gaps in staff knowledge and
skills, suitability of methods, motivation of staff to reach
3.2 Ensure that the service of food and drink can be carried out work objectives
with flexibility as appropriate.
3.8 Describe the key factors involved in giving feedback on
3.3 Contribute to the setting and maintaining of standards, staff performance.
within working constraints. Types of feedback: verbal, written, related to workload
and responsibilities
3.4 Plan work schedules for self and others that make the When given: as required, appraisal reviews, team meetings
maximum use of resources. Recognition of performance and achievement:
praise, warnings, recommendations for promotion,
3.5 Give feedback on work performance, to teams and incentive awards
individuals within given areas of responsibility. Constructive feedback: should be encouraged to
improve performance, regular intervals, appropriate
Knowledge requirements time and place, open discussions
Instructors must ensure that candidates are able to: Use of self analysis: when used, advantages and
disadvantages, examples
3.1 Describe the contributions that can be made to the setting
and updating of work objectives. 3.9 Describe the factors influencing the scheduling of work.
Objectives: financial policy, human resource policy, Factors: different systems, dealing with absenteeism,
marketing policy holiday coverage, dealing with peak periods, rostering
for efficient use of resources
3.2 Describe how work methods and activities can be devised Other considerations: eg safety, labour relations
that are consistent with current management priorities
and objectives.
Available resources: examples
Time constraints: examples
Methods of task allocation: examples
3.3 Describe the factors involved in devising work plans.

Factors: optimum use, planning for contingencies, cost
3.4 Describe the factors involved that ensure organisational

objectives are achievable.
People to be consulted and informed: colleagues,
senior staff, managers, staff/trade union representatives,
those for whom one has responsibility
Requirements with which work activities and
methods must comply: any health and safety legislation,
any employment legislation, equal opportunities policy,
industry specific regulations, codes of professional
practice, relevant European/international standards
3.5 List the reasons that might occur for any adjustment
to objectives.
Long/short term objectives: examples
Conflict: personal/business interests
3.6 State the factors involved in the organisation of work.

People: teams, individuals, staff in other departments,
outside consultants
Other factors: personnel, materials, equipment, financial,
time, services

Practical competences 4.3 Describe the techniques for taking food and drink orders.
The candidate must be able to do the following: Table: identification of host, presentation of menu and
wine list, knowledge of the suitability of different
4.1 Deal with customers in a polite and helpful manner. beverages in relation to foods, special occasions and
promotions, different methods of recording orders and
4.2 Monitor and maintain the efficient service by staff taking sales for functions, recording details clearly
orders from customers. Bar: giving examples of the suitability of different
beverages in relation to special occasions and promotions,
4.3 Maintain establishment procedures for handling cash, methods of recording orders and sales, distribution of
tokens and vouchers and the recording of payments. copy orders
4.4 Maintain establishment procedures for non-cash 4.4 Describe the procedures for processing and checking
payments and refunds. items to bills.
4.5 Produce documentation, efficiently, accurately and neatly. Security: checks, bills
4.6 Maintain all procedures, required by the establishment, for 4.5 Describe the procedures for opening and operating a
guaranteeing non-cash payments. payment point.
4.7 Maintain security procedures for handling cash, handover, closing
tokens, vouchers and related documentation, Security: payment point
required by the establishment.
4.6 Describe the procedures involved in handling and
4.8 Investigate operational and transaction difficulties and recording payments.
deal with them promptly and efficiently. Bill preparation: methods, routines
Presentation: techniques
4.9 Identify all irregularities and discrepancies and
investigate promptly. 4.7 Describe the procedures for processing payments.
Cash/foreign currency: handling of cash, foreign
4.10 Secure payment points from unauthorised access. currency rates, giving change and receipts
Cheques: eg personal, travellers cheques, procedures
4.11 Ensure different types of refunds are appropriately for accepting
completed by authorised staff. Credit and debit cards: types of credit cards, types of
charge cards, authorisation codes, floor limits, procedures
4.12 Ensure compliance with all health and safety regulations. for accepting
Knowledge requirements 4.8 Describe the procedures for dealing with refunds.
Instructors must ensure that candidates are able to: Types: examples
Validation: authorisation
4.1 Explain the importance of, and the factors involved in, Documentation: examples
dealing with customers in a polite and helpful manner.
Greeting and talking to customers: examples 4.9 Describe the procedures for dealing with vouchers, tokens
Verbal and non-verbal communication: examples and transfers.
Dealing with customers: enquiries, comments, complaints Types: examples
Handling unexpected situations: credit card limits Methods of handling: examples
exceeded, void cards, returned cheques Other issues: exchange for cash, transfers to guests
accounts, authorisation required
4.2 Describe the different types of checking and billing systems.
Types: duplicate, triplicate, pre-printed, electronic point of 4.10 State the kinds of unexpected situations and describe the
sale (EPOS) procedures for dealing with them.
Situations: errors, voids, invalid cheques, invalid
cheque cards, authorisation refused, suspect fraud,
suspect behaviour

Practical competences 5.7 Describe appropriate methods for assessing the

The candidate must be able to do the following: effectiveness of sales development activities.
Factors: sales/revenue/take-up, sales mix, average spend,
5.1 Plan sales development activities within own area average cost, customer reaction, customer comments,
of responsibility. staff feedback, effectiveness of communication methods
5.2 Implement promotional activities within own area 5.8 Identify any legislation relevant to the planning and
of responsibility. exercise of promotional activities.
Legal: any in force
5.3 Monitor sales development and promotional activities
within own area of responsibility.
5.4 Encourage and measure staff participation in

promotional activities.
5.5 Evaluate and record the results of promotional activities.
5.1 List the factors to be taken into consideration when

developing a promotional activity.
Target market: eg time of year, opportunities, social group
Costs: incurred, length of activity
5.2 Identify the staff development activities that could be

deployed during normal operations and promotions.
Activities: normal operations, promotions
5.3 State the types of products and services to which sales

developments apply.
Single products and services: advertising
Multiple products and services: discounting
Current products: special offer
New products: display features
5.4 Identify the indicators for success of promotional activities.

Indicators: increase in business, sales, profit, decrease
in wastage, increase customer satisfaction, increase in
staff morale
Evidence: types of success indicator, methods of
obtaining evidence
5.5 State the factors involved in the development and

motivation of staff.
Staff training and guidance: examples
Targets: set, monitored
Incentives: intrinsic, extrinsic
Appraisal: examples
Involvement of staff: ideas, participation in
decision making
5.6 Identify the external agencies that can assist in

developing/presenting promotional activities.
Media: eg television, radio, newspapers,
magazines, internet

6.1 Present financial records that show the elements of cost

and their significance in achieving targets.
6.2 Use appropriate control procedures for the receipt, storage

and issue of resources, within own area of responsibility.
6.3 Maintain accurate and up-to-date records for the receipt,

storage and issue of resources.
6.4 Take appropriate actions to prevent loss of resources

through wastage, spillage and stealing.
6.5 Demonstrate accurate portion control in the service of

food and beverages.
6.6 Conduct a physical stock take using

appropriate documentation.
6.7 Compile and process stock control documentation accurately.
6.1 List the main resources and their control procedures.

Resources: food, drink, equipment, materials, labour
Control factors: elements of costs, net profit, gross
profit, selling price
Financial targets: setting and maintaining
Performance measures: sales mix, seat turnover
Recording procedures: computerised, manual
6.2 Explain the factors involved in the receipt, storage and

issues of resources.
Receipt: preparation of delivery area, receiving of
stock, documentation, dealing with discrepancies
Storage: hygiene, dealing with stock losses and
deterioration, security, documentation and recording,
maintaining stock levels, stock rotation
Issue: methods of issuing stock, control systems, records
and documentation, reconciliation of documents, stock
values, maximum and minimum stock levels
Stock taking and control: factors involved
6.3 Explain the factors involved in the loss of resources.

Loss of resources: wastage, overs/unders, ullage,
allowances, off-sales, spillages, pilfering
Prevention of losses: steps to be taken, methods
of prevention, company policy

Practical competences 7.5 Describe the factors that affect staff motivation and morale
The candidate must be able to do the following: and relate to training needs.
Motivation: definition, intrinsic, extrinsic, examples
7.1 Interview, select and recruit operative staff, in own area Morale: definition, examples
of responsibility. Objectives: personal, company, setting
Team development: factors
7.2 Deal with issues related to the legal aspects of contracts Planning: activities
of employment appropriately.
7.6 Describe the factors that affect staff welfare and relate
7.3 Ensure new staff are appropriately inducted. to training.
Interpersonal skills: eg conflicts
7.4 Ensure training, for operative staff, is appropriately Staff development: examples
carried out. Communication: between management and staff
Disciplinary procedures: grievances, reporting,
7.5 Ensure payroll documentation, for staff within own area systems and procedures
of responsibility, is carried out. Counselling: examples
7.6 Maintain an adequate provision for staff welfare.
7.7 Employ a positive approach to staff motivation and morale.
7.1 Describe the factors that relate to the recruitment,

interviewing and selection of operative staff.
Manpower planning: reasons for recruitment, short
term, long term, succession
Organisational constraints: financial, advertising methods
Recruitment methods: job descriptions, personnel
specifications, influencing factors
Interview and selection procedures: methods, any
legal requirements, health and safety, any employment
legislation, equal opportunities, any industry specific
legislation, codes of practice, organisational procedures,
documentation, criteria for selection
7.2 Define and explain contracts of employment.

Legal aspects: any requirements in force
Contracts: types, full-time, part-time, casual
7.3 Describe the staff induction procedures and operation.

Legal aspects: any requirements
Purpose: examples
Induction programmes: content, examples
7.4 Explain the reasons for training operative staff.

Identification of training needs: setting and agreeing
objectives, examples
Training programme: content, examples
Training sessions: how to conduct them, evaluation
of training
Feedback: types, methods, standards, long and short term

Practical competences 8.4 Describe the factors involved in maintaining furnishings

The candidate must be able to do the following: and decorative order.
Organisation standards: examples
8.1 Monitor cleaning programmes and effectively Recommendations: immediate manager, specialist
communicate requirements to staff. Methods of communicating recommendations:
written, verbal
8.2 Monitor furnishing and effectively communicate Recommendation examples: comfort, safety efficiency,
required actions to staff. cost effectiveness, budgets, customer expectations
Actions: by self, staff, external specialist, internal specialist
8.3 Monitor the decorative order and communicate Checklists: examples
requirements for action appropriately to staff. Furnishings: covers, furniture, fittings
8.4 Ensure all problems identified in the monitoring 8.5 Identify the external areas subject to the monitoring of
and inspection process for cleaning are cleaning programmes, decorative standards and furnishings.
appropriately dealt with. Areas: car parks, eating areas, external building and fabric,
information signs, lighting and drainage, other equipment
8.5 Ensure all documentation for monitoring processes
is maintained. 8.6 Describe the factors involved in the maintenance of
external areas.
8.6 Document and report as appropriate recommended How often: daily, weekly, monthly, quarterly, annual
improvements in the decorative and furnishing order By whom: staff, outside specialists, contractors
of the establishment. Areas needing scheduled maintenance: examples
Checklists: types, examples, weekly inspections
8.7 Take appropriate actions to rectify immediate problems Remedial actions to be taken: examples
with furnishings and decoration.
8.1 Identify the areas subject to cleaning programme

specifications and inspections or audits.
Areas: work areas, staff areas, customer areas, storage
areas, equipment, external areas
Resources: staff, cleaning equipment, protective clothing
Communications: written, verbal, diagrammatic,
customer care considerations
8.2 State the essential aspects of the safe handling and

storage of cleaning equipment and chemicals.
Legislation: any in force
Safety requirements: examples
Dangers: associated with cleaning substances
8.3 State the factors involved in planning and drawing up

cleaning programmes.
When: access time, customer awareness
Where: areas
How: methods to be used, recording, formats, requisition
By whom: staff capabilities, training requirements
Checklists: examples

Practical competences 9.3 Describe various tasks involved in the preparation,

The candidate must be able to do the following: presentation, garnishing and service of dishes requiring
advanced service skills.
9.1 Organise the pre- and post-service tasks when preparing Tasks: sequence of service and the method of service
the restaurant for service. at table
Tasks involved: eg collective and individual hors
9.2 Prepare, present, garnish and serve dishes requiring doeuvre, smoked fish, kebabs and brochettes, fondues,
advanced service skills. salads and dressings, cheeses, zabaglione
Presentations: eg fruit basket, peeling and carving fruit,
9.3 Fillet, carve and serve foods, using service cutlery. slicing and sugaring of fruit, use of grape scissors, dressing
fresh fruit with liqueurs
9.4 Prepare and safely use the guridon and lamp.
9.4 Describe methods involved in carving, jointing, filleting,
9.5 Cook and finish dishes, at table, to include raw and partly portioning and skinning.
cooked items. Methods: carving and jointing meat, poultry, game
Filleting, portioning and skinning: round fish, flat fish
9.6 Prepare, present, serve and continually replenish hot and Carving trolleys: types, uses, maintenance, lay-up
cold buffets.
9.5 Explain the factors involved in the use of guridon and
9.7 Prepare, present service and replenish food service flamb lamps.
trolleys and counters. Types: guridon, flare lamps, fuels
Safety factors: guridon, flare lamps
9.8 Prepare, present and serve a range of speciality coffees. Mise en place: guridon
Special equipment: chafing dishes, suzette pans, hotplates
9.9 Prepare and serve food and beverages, in bedrooms Maintenance: guridon, flamb lamps, flamb
and suites. equipment and utensils
Guridon service: sequence, presentation, social skills,
9.10 Merchandise and display products relating to food knowledge, practical skills
and beverage service in order to achieve customer
satisfaction profitably. 9.6 Describe the kinds of dishes suitable for cooking and
finishing at the table.
9.11 Ensure all health and safety aspects of the trolley and lamp. Dishes: eg turtle soup, vichyssoise, gazpacho, entrecte
double, chateaubriand, porterhouse steak, steak diane,
Knowledge requirements fraise romanoff, crpe suzette, scampi boulevard, pche
Instructors must ensure that candidates are able to: (and other fruits) flamb, omelettes
9.1 Define the Guridon service. 9.7 Describe the factors involved in buffet and counter service.
Definition: a moveable service table or trolley from which Types: buffet, counter service
food may be carved, filleted, flambd or prepared, then Preparation: tables, room, equipment, utensils, linen
reheated and served Presentation: display of menus, table decorations,
arranging of food and service
9.2 Explain the organisation for the pre and post-service tasks Equipment: preparation of sweet trolley/liqueur trolley,
involved in preparing the restaurant for service. garnishing and final presentation, need for cleanliness and
Tasks: staff briefing, equipment required, equipment eye appeal
condition, utensils, commodities for service, replenishing Portioning and serving: trolleys, counters, buffets,
supplies, arranging tables, laying up tables and sideboards, equipment, techniques
allocating stations, cleaning tables, post service cleaning Replenishing: trolleys, counters, buffets
and related tasks Safety factors: examples
9.8 Describe the factors involved in serving speciality coffees.

Types: examples
Taking an order: procedure
Methods of making: examples
Presentation: various types
Billing: procedure

9.9 Describe the procedures and factors involved in room service.
Factors: menus available, stocking of floor service
pantries, receiving orders and billing, preparation of trays
and trolleys, carrying of trays, entering rooms, service
methods, clearing away
9.10 Describe the factors involved in merchandising and displaying.

Objectives: gaining customer confidence, achieving
customer satisfaction, achieving and maximising sales
Methods of maintaining and increasing sales: skill and
confidence of staff, presentation of
rooms/bar/counter/buffet/equipment, menus, wine lists,
product knowledge, awareness of customer requirements
and spending power, company and in-house promotions
Positive selling: importance, increase profit, increase
sales, development of sales opportunities

Practical competences 10.4 Describe the appropriate storage, serving and pouring
The candidate must be able to do the following: of wines.
Equipment: equipment and utensils used, ice buckets,
10.1 Deal with customers in a polite and helpful manner without coolers, carafes, decanters, cradles, corkscrews,
unnecessary delay. glassware, service cloths
Storage and service temperatures: red, ros, white
10.2 Provide customer with appropriate information on the (dry, semi-sweet, champagne and sparkling)
selection of wines as required. Presenting: in the bottle, by the glass, cradle, decanter, host
Opening: using corkscrew, champagne and other
10.3 Promote wines by providing the customer with sparkling wines
accurate information. Pouring: identification of host/taster, method of pouring,
remainder of party, amount
10.4 Present and serve wines to the customer in order to meet Key points for pouring: right hand side, label visible,
the customers requirements. range of skills
Refilling glass: procedure, offering, procedure for
10.5 Serve wines at the correct temperature using the empty bottle
appropriate equipment.
10.5 Describe the factors to take into account when organising
10.6 Work in an organised and efficient manner taking account the service of wine.
of priorities and laid down procedures. Mise en place: examples
Temperature: correct temperatures of wines
Knowledge requirements Chilling and warming: establishment procedures
Instructors must ensure that candidates are able to: Orders: priorities
Alternatives: offering, situations
10.1 Explain the factors to be taken into account when dealing Rejects: procedures for unacceptable wine
with customers.
Types of customers: examples
Customer requirements: how to identify
Unexpected situations: procedures, principles
Legislation: any in force
Establishment procedures: taking a wine order
10.2 Identify the key features and functions of a wine list.

Types: of wine lists
Layout: examples
Selling: wine list function, promotion
Harmonisation: wines/foods, examples
10.3 Describe the basic types and range of available wines.

Types: basic range: red, ros, white, fortified, still, sparkling
Characteristics: for range
Country of origin: eg France, new world
Bottle and label information: examples

Practical competences 11.4 List and explain the use of equipment required for the
The candidate must be able to do the following: service of cocktails.
Equipment: mixing glasses, cocktail shakers, blenders,
11.1 Deal with customers in a positive and helpful manner liquidisers, strainers, bar and muddler spoons, cutting
at all times. boards, knives, fruit squeezers, ice crusher, scoops, drip trays
Glasses: eg classic V shape, Martini 12 centilitres (cl),
11.2 Promote cocktails to customers at the appropriate time. double cocktail, 17.5-20cl, Paris goblet 22.5cl, old
fashioned glass, highball glass or slim Jim 22.5-35cl,
11.3 Provide accurate information to customers about cocktails champagne flute or saucers, liqueur 6-9cl, brandy balloon
on offer. (alternative measures of volume are acceptable)
11.4 Ensure all equipment is clean, free from damage and 11.5 State and give an explanation for any legal and
suitable for use. establishment rules/requirements for serving cocktails.
Areas: weights and measures, accuracy of descriptions,
11.5 Prepare and serve cocktails according to the customers cocktail measures and recipes
demands and establishment procedures.
11.6 Describe the procedures for promoting and taking
11.6 Serve cocktails in the correct glasses with the orders for cocktails in order to maximise sales and
appropriate accompaniments. customer satisfaction.
Importance of timing: examples
11.7 Complete tasks in an organised and efficient manner Selling: suggested, offering alternatives, repeat orders
taking into account any legal requirements in force. Presenting: personality, presentation, style, eye contact,
customer awareness, product knowledge
11.1 Describe the main types of cocktails, mixed drinks and

methods of preparation.
Traditional cocktails: frapps
Blended drinks: highballs
Champagne cocktails: examples
Cobblers: martinis
Collins/coolers and fizzes: pick-me-ups
Cups: pousse caf
Daiquiris: slugs
Hot toddies: examples
Non alcoholic cocktails: examples
Basic bar stock: for preparing cocktails
Methods: stirring, building, blending, shaking
11.2 List and explain the use of cocktails and the

main accompaniments.
Purpose: decorative, improve appearance
Placing of accompaniments: in glass, on glass,
complement/contrast with drink, styles of decoration
Types of accompaniment: ice, food garnishes,
decorative items, salt/sugar rims
11.3 Describe the methods of preparing accompaniments.

Use of ice: cubes, cracked, crushed
Storage of ice: insulated counter bucket, fridge,
insulated box, under counter
Food garnishes: citrus fruits, herbs, chocolate, spices
Decorative items: cocktail swords, miniature umbrellas
Rims: sugar frosting, salt (Tequila based cocktails)

Assessment

(7066-13-023)
This is a structured answer written paper lasting three hours
with 10 questions. Candidates must answer all questions.
Approximate %
examination
Topic weighting
All questions
carry equal
weighting
03 Planning, organisation and evaluation
of work
07 Provision and training of personnel.
08 Cleaning programmes, furnishing and
decorative order

1.1 Monitor and maintain the procedures implemented

for dealing with first aid.
1.2 Monitor and maintain fire prevention measures

and fire fighting equipment.
1.3 Deal with breaches of good safety and hygiene

practice appropriately.
1.4 Monitor and maintain personal cleanliness and

hygiene standards of staff under supervision in
the work area.
1.5 Use and monitor appropriate methods of cleaning

and handling of materials according to
establishment and legal
1.6 Monitor and maintain relevant health and safety

training for all personnel in the work area.
1.7 Maintain appropriate documentation relating to

health and safety.
1.8 Conduct basic on-the-job training, in hygiene and

safety, including fire prevention.
Candidate signature
Completion date

2.1 Deal with customers in a polite and

professional manner.
2.2 Maintain all company procedures for customers

enquiries, complaints and other incidents.
2.3 Give accurate information concerning the

restaurant and bar areas to customers.
2.4 Anticipate and identify individual customer

needs as appropriate.
2.5 Maintain compliance with appropriate health and

safety regulations.
2.6 Promote establishment facilities including

acceptable alternatives.
2.7 Prioritise attention to customer complaints and

deal with other incidents calmly.
2.8 Deal with unexpected situations appropriately.
Candidate signature
Completion date

3.1 Plan work schedules for self and others to cause

minimum inconvenience and hazards to customers
and staff.
3.2 Ensure that the service of food and drink can be

carried out with flexibility as appropriate.
3.3 Contribute to the setting and maintaining of

standards, within working constraints.
3.4 Plan work schedules for self and others that make
the maximum use of resources.
3.5 Give feedback on work performance, to teams and

individuals within given areas of responsibility.
Candidate signature
Completion date

4.1 Deal with customers in a polite and helpful manner.
4.2 Monitor and maintain the efficient service by staff

taking orders from customers.
4.3 Maintain establishment procedures for handling

cash, tokens and vouchers and the recording
of payments.
4.4 Maintain establishment procedures for non-cash

payments and refunds.
4.5 Produce documentation, efficiently, accurately

and neatly.
4.6 Maintain all procedures, required by the establishment,

for guaranteeing non-cash payments.
4.7 Maintain security procedures for handling cash,

tokens, vouchers and related documentation,
required by the establishment.
4.8 Investigate operational and transaction difficulties

and deal with them promptly and efficiently.
4.9 Identify all irregularities and discrepancies and

investigate promptly.
4.10 Secure payment points from unauthorised access.
4.11 Ensure different types of refunds are appropriately

completed by authorised staff.
4.12 Ensure compliance with all health and

safety regulations.
Candidate signature
Completion date

5.1 Plan sales development activities within own area

of responsibility.
5.2 Implement promotional activities within own area

of responsibility.
5.3 Monitor sales development and promotional

activities within own area of responsibility.
5.4 Encourage and measure staff participation in

5.5 Evaluate and record the results of

Candidate signature
Completion date

6.1 Present financial records that show the elements of

cost and their significance in achieving targets.
6.2 Use appropriate control procedures for the receipt,

storage and issue of resources, within own area
of responsibility.
6.3 Maintain accurate and up-to-date records for the

receipt, storage and issue of resources.
6.4 Take appropriate actions to prevent loss of

resources through wastage, spillage and stealing.
6.5 Demonstrate accurate portion control in the

service of food and beverages.
6.6 Conduct a physical stock take using

appropriate documentation.
6.7 Compile and process stock control

documentation accurately.
Candidate signature
Completion date

7.1 Interview, select and recruit operative staff, in own

area of responsibility.
7.2 Deal with issues related to the legal aspects of

contracts of employment appropriately.
7.3 Ensure new staff are appropriately inducted.
7.4 Ensure training, for operative staff, is appropriately

carried out.
7.5 Ensure payroll documentation, for staff within own

area of responsibility, is carried out.
7.6 Maintain an adequate provision for staff welfare.
7.7 Employ a positive approach to staff motivation

and morale.
Candidate signature
Completion date

8.1 Monitor cleaning programmes and effectively

communicate requirements to staff.
8.2 Monitor furnishing and effectively communicate

required actions to staff.
8.3 Monitor the decorative order and communicate

requirements for action appropriately to staff.
8.4 Ensure all problems identified in the monitoring and

inspection process for cleaning are appropriately
dealt with.
8.5 Ensure all documentation for monitoring processes

is maintained.
8.6 Document and report as appropriate recommended

improvements in the decorative and furnishing
order of the establishment.
8.7 Take appropriate actions to rectify immediate

problems with furnishings and decoration.
Candidate signature
Completion date

9.1 Organise the pre- and post-service tasks when

preparing the restaurant for service.
9.2 Prepare, present, garnish and serve dishes

requiring advanced service skills.
9.3 Fillet, carve and serve foods, using service cutlery.
9.4 Prepare and safely use the guridon and lamp.
9.5 Cook and finish dishes, at table, to include raw and

partly cooked items.
9.6 Prepare, present, serve and continually replenish

hot and cold buffets.
9.7 Prepare, present service and replenish food

service trolleys and counters.
9.8 Prepare, present and serve a range of

speciality coffees.
9.9 Prepare and serve food and beverages, in

bedrooms and suites.
9.10 Merchandise and display products relating to food

and beverage service in order to achieve customer
satisfaction profitably.
9.11 Ensure all health and safety aspects of the trolley

and lamp.
Candidate signature
Completion date

10.1 Deal with customers in a polite and helpful manner

without unnecessary delay.
10.2 Provide customer with appropriate information on

the selection of wines as required.
10.3 Promote wines by providing the customer with

accurate information.
10.4 Present and serve wines to the customer in order

to meet the customers requirements.
10.5 Serve wines at the correct temperature using the

appropriate equipment.
10.6 Work in an organised and efficient manner taking

account of priorities and laid down procedures.
Candidate signature
Completion date

11.1 Deal with customers in a positive and helpful manner

at all times.
11.2 Promote cocktails to customers at the

appropriate time.
11.3 Provide accurate information to customers about

cocktails on offer.
11.4 Ensure all equipment is clean, free from damage and

suitable for use.
11.5 Prepare and serve cocktails according to the customers

demands and establishment procedures.
11.6 Serve cocktails in the correct glasses with the

appropriate accompaniments.
11.7 Complete tasks in an organised and efficient

manner taking into account any legal
requirements in force.
Candidate signature
Completion date

Appendix A
Practical assessments
Two assessment methods are used in the 7066 Food and Beverage Records, results and certification
Service programme written questions and practical assessments. When all the required practical assessments for a specific award
have been achieved, then the result must be sent to City & Guilds.
Practical assessments We suggest that you keep a record of each individuals
Each unit (assessment component) in this programme has one or achievements which may then be transferred to the entry forms.
more practical assessments which are taken from the practical A model is given at the end of this section but you may use any
components that make up the first part of each syllabus section. form of record keeping that is convenient and accessible.
The competence checklists (tick boxes), given at the end of each
unit, serve as the marking criteria for these assessments and Results for practical assessments are entered onto Form S which
should be used to record the outcome of each candidates must be countersigned by the visiting verifier and sent to us.
performance. Local custom and practice is allowed within the
specifications of the range supporting each practical competence Candidates wishing to gain the full award (Certificate, Diploma or
statement. The results of the assessment must be documented Advanced Diploma) must successfully complete all forms of
and available for audit by the visiting verifier. ALL assessments assessment. We recommend that the practical results are sent at
must be successfully completed. the time of, or shortly before, the date of the written examinations.
The assessments may be held at any time agreed by the Visiting verifier
instructor and the candidate so that each candidate has a The operation of this programme requires the appointment of a
personal record of his/her practical assessments. visiting verifier. The visiting verifier must countersign the
results of the practical assessments on Form S. The visiting
The competence checklists in this publication are intended to verifier should also be able to inspect records and candidates
be photocopied. work to verify the results before submission.
Preparation, supervision and marking Form S

It is essential that the instructor ensures all necessary Note that we plan to replace Form BC, Form D and Form S with a
preparations are carried out. This will involve ensuring: single form Form S during the time in which this syllabus is valid.
the candidate is ready to demonstrate his or her practical skills
every candidate understands what is involved
any necessary equipment is available for the assessment.
Marking of the practical performance is determined on outcomes

as defined by the practical competences. Each tick box will show
either yes the candidate achieved this or no the candidate
did not achieve this. The candidate must be successful in all
competences included in the checklist before it can be signed off
and its results transferred to the summative record.
All assessments require supervision to ensure that the results

reflect only the work of the individual candidate concerned.
You must keep all assessment documentation and material in a
file for each candidate until the results have been agreed by the
visiting verifier and until confirmation of results has been received
from City & Guilds.
Appendix A 85
Certificate in Food and Beverage Service
Candidate assessment record
Candidates name and number
Centre name and number
Assessment reference Date completed Instructor signature Instructor name

004/01 Safety at work
004/02 Hygiene at work
004/03 Security at work
004/04 Personal skills
004/05 Menu knowledge
004/06 General billing

procedures
004/07 Pre-service
procedures
004/08 Provide a
table service
004/09 Provide a
beverage service

Diploma in Food and Beverage Service

016/01 Safety at work
016/02 Hygiene at work
016/03 Security at work
016/04 Personal skills

and attributes
016/05 Customer care
016/06 Product knowledge
016/07 Billing and checking

procedures
016/08 General pre-service

procedures
016/09 Provide a table service
016/10 Provide a silver service
016/11 Provide a
counter service
016/12 Provide a carvery

or buffet service
016/13 Provide other styles

of table service
016/14 Provide a table

drinks service
Appendix A Practical Assessments 87

Advanced Diploma in Food and
Beverage Service

024/01 Safe and hygienic
working practices
024/02 Customer services
024/03 Planning, organisation

and evaluation of work
024/04 Cash and cash

equivalents control
024/05 Sales development
024/06 Resources
management
024/07 Provision and training

of personnel
024/08 Cleaning programmes,

furnishing and
decorative order
024/09 Guridon and
flamb service
024/10 Wine service

provision
024/11 Cocktail service

provision

Appendix B
The levels of our awards
Progressive structure
Achieving maximum potential
All City & Guilds qualifications are part of an integrated,
progressive structure of awards arranged over seven levels,
allowing people to progress from foundation to the highest level
of professional competence. Senior awards, at levels 4 to 7,
recognise outstanding achievement in industry, commerce and
the public services. They offer a progressive vocational, rather
than academic, route to professional qualifications. An indication
of the different levels and their significance is given below.
City & Guilds

level Qualification/Programme
7 Fellowship (FCGI) The highest level of technological and managerial experience.
6 Membership (MCGI) Professional or managerial status, at the level of Masters degree.
5 Graduateship (GCGI)/ Requires the ability to master and apply complex
Associateship (ACGI)*, principles and techniques in a variety of contexts and
NVQ5 to assume significant responsibility for human and plant
resources, at the level of first degree.
4 Full Technological Diploma (FTD), Demands specialist or technical expertise and the
Full Technological Certificate (FTC), ability to undertake professional work, at the level of
Advanced Technician Diploma (IVQ), Master Craftsman in Europe.
Licentiateship (LCGI),
NVQ4
3 Technician Diploma (IVQ), Denotes skilled work of a complex nature and the
Advanced Vocational Diploma (IVQ), ability to undertake a supervisory role.
Vocational (non NVQ/IVQ) Level 3
NVQ3
2 Technician Certificate (IVQ), Recognises competence in a more demanding
Vocational Diploma (IVQ), range of activities which require a degree of
Vocational (non NVQ/IVQ) Level 2, individual responsibility.
NVQ2
1 Vocational Certificate (IVQ), Indicates the ability to perform basic or routine
Vocational (non NVQ/IVQ) Level 1, activities which provide the broad foundation
NVQ1 for progression.
*Only graduates of the City & Guilds College, Imperial College of Science, Technology and Medicine, are awarded the Associateship (ACGI).
NVQ National Vocational Qualifications
IVQ International Vocational Qualifications
Appendix B 89
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IVQ in Food and

Beverage Service 7066

General information about City & Guilds may be

05 IVQ in Food and Beverage Service 7066 25 06 General billing procedures

About City & Guilds Making entries for assessment

Certificate In this publication we use the term centre to mean a school,

We stress that these figures are only a guideline. We award

We provide certificates for all work-related areas at seven levels

This programme covers levels 1, 2 and 3.

Regulations: 2001 edition 05

Certificate Advanced Diploma in Food and Beverage Service

Component numbers We provide assessments in two ways.

06 IVQ in Food and Beverage Service 7066

Regulations: 2001 edition 07

08 IVQ in Food and Beverage Service 7066

Section numbers and titles

Syllabus: 2001 edition 09

1.2 Describe the methods of fire prevention and the

1.3 Identify the main implications of any legal requirements

10 IVQ in Food and Beverage Service 7066

2.1 Maintain personal cleanliness to meet the required

2.2 Wear the appropriate uniform correctly, neatly and to

2.3 Maintain clean work areas and equipment.

2.4 Ensure all foods are protected from contamination.

2.1 Explain the importance of maintaining personal cleanliness

2.2 Explain the importance of maintaining a clean and

2.3 Describe the appropriate methods of cleaning and

2.4 Identify sources of contamination in the service of foods

Syllabus: 2001 edition 11

Practical competences 3.6 Identify the personal characteristics of staff, necessary to

3.6 Report all incidents using correct procedures.

3.7 React to emergencies following appropriate procedures.

3.1 Identify the key systems within an establishment and

3.2 Describe the procedures for reporting lost and

3.3 State the benefits of appropriate security practices with

3.4 List the hazards likely to affect the security of the

3.5 State the reporting procedures for security incidents.

12 IVQ in Food and Beverage Service 7066

4.3 Explain the importance of maintaining a professional

4.4 State the factors that contribute to successful team work.

Syllabus: 2001 edition 13

5.1 Demonstrate a basic understanding of the different types

5.2 Demonstrate a basic understanding of the appropriate

5.3 Demonstrate a knowledge of the different preparation

5.4 Demonstrate an understanding of the availability of fresh

5.5 Explain simple cookery terms.

5.6 Demonstrate a basic understanding of special diet and

5.1 List the different types of menus in current use.

5.2 State the sequence of courses on various types of menus.

5.3 Explain the different preparation times of dishes and the

5.4 Describe the availability of fresh foods and the relevant

5.5 Define simple cooking terms.

5.6 Describe briefly special diet and cultural needs.

14 IVQ in Food and Beverage Service 7066

6.8 Process payments by cheque and credit card appropriately.

6.1 List the different types of checking and billing systems.

6.2 Describe the techniques of taking food and drink orders.

6.3 Describe the procedures for processing and checking

6.4 State the procedures for opening and operating a

6.5 State the procedures involved in handling and

6.6 Describe the procedures for processing payments.

Syllabus: 2001 edition 15

7.6 Carry out all service preparation with appropriate speed