Description
This lesson note covers the following topics for SS1 Third Term Catering And Craft Practice:
Week 1: Food and beverage service personnel
(a) Revision
(b) Personnel in food and beverage service area and their functions
Week 2: FOOD AND BEVERAGE SERVICE PERSONNEL. Personnel in food and beverage service areas and functions (contd)
Week 3: Types of service- explanation on the different types of food- service. e.g. table service self-service, plate service, service away from the table.
Week 4: Food Service
(a) TYPES OF FOOD SERVICE.
(b) FACTORS TO CONSIDER IN CHOOSING FOOD SERVICES METHOD/FOOD SERVICE SEQUENCE.
Week 5: Types of services-s definitions of table covers and types of cover and the make-up wares for each cover. E.g. flat ware, hollow ware, glass wareetc.
Week 6: Pre service preparation/ Table linen.
WEEK SEVEN: MID TERM
Week 8 & 9: EQUIPMENT USED IN TABLE SERVICE.
CROCKERY
Week 10: Kitchen equipment: meaning, types, classification and identification.
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