Knowledge Requirements, Health and Safety

• The importance and methods of hazard prevention.

• Dangers associated with the use of equipment and materials in the workplace.

• Faults which would make equipment unsafe to use.

• Toxic effects of substances used in the workplace.

• Prevention and remedial actions to be taken in the case of exposure to toxic substances.

• Procedures for safe storage of materials.

• Procedures for dealing with emergencies.

• Basic first aid procedures.

• Main sources of contamination in the service of foods and beverages.

• Procedures and methods for cleaning the workplace.

• Responsibilities of food handlers.

• Security considerations in different areas of the workplace.

• Procedures for reporting lost and found property.

• Methods of maintaining effective communication.

• Factors which contribute to successful team work.

• Skills required for dealing with different types of customer.

• Factors involved in meeting pre-service preparation deadlines.

• Methods and procedures for serving customers.

• Methods and procedures for greeting and seating guests.

• Procedures for presenting the bill and customer exit.

• Basic cooking methods and preparation times

• Special diet and cultural needs.

• Items served at the table.

• Identify non-alcoholic beverages and state the procedures for their service.