Level 2 Hospitality and Catering Principles (Food and Beverage)Day 1: Unit 72: Principles of Providing a Buffet and Carvery service Unit 73: Principles of Providing a Counter and Takeaway Service

Yesterday we found out…

• roles you could do in the hospitality industry

• why good food hygiene is important

• different types of contamination and cross-

contamination and how to prevent it

• the 6 stages of cleaning

• how you can take personal responsibility for food

safety and recording and reporting hazards.

Today you will find out…

• about providing a buffet, carvery, counter and take-

away service

• about safe and hygienic working practices

• about the importance of portion control

• how to deal with unexpected situations.

You will also…

• do practice test 41 and 21

• do test 41 and 21

• name a new skill or knowledge learnt today

• talk about what we have learnt so far

• fill in your Learner Session Record.

Buffet service

Carvery service

Counter and take-away service

Buffet and carvery

• What types of food are usually on offer?• Breakfast, lunch, dinner, finger food, traditional

carvery, all you can eat, themed buffets.

• Which types of establishment offer this?• Pubs, restaurants, canteens, cruise ships, hotels,

event catering such as wedding, funerals etc.

• What quality of service and hygiene do you expect?• Good – clean, uniformed and polite staff. Clean

establishment, well stocked, tables cleared, well presented food.

Counter and take-away service

• What types of food are usually on offer?• Fast food, breakfast, lunch and dinner.

• Which types of establishment offer this?• Chains and independent fast food outlets and cafes,

fish and chip shop, trains, food halls, visitor attractions

• What quality of service and hygiene do you expect?• Good – clean, uniformed and polite staff. Clean

establishment, well stocked, tables cleared, well presented food.

Why are safe and hygienic working practices important?

• Meet standards set by regulatory bodies, such as Food standards agency

• Meet health and safety legislations• Avoid accidents and fires• Avoid cross-contamination and pest infestation• Avoid legal action for the organisation and employee• Keep our customers happy• Protect the reputation of our organisation

Areas of safe and hygienic working practices

Personal hygiene Food hygiene

Equipment Service/dining areas

Set 5 or more personal hygiene rules for your business

Personal hygiene rules

Hair

Ears

Mouth

Hands

Make-up / perfume

Nose

Uniform

Contaminated food is…

• Food that has something in it that shouldn’t be there.

• Contamination can happen:• in production• processing • cooking • and delivery.

Cross-contamination is …

When bacteria moves from one item to another.

Some ways to prevent cross-contamination

• Use colour coded equipment• Separate food and working areas • Use a clean cloth or paper towel

when cleaning• Disinfect and sanitise cloths• Disinfect and sanitise utensils• Use correct PPE, gloves, hat, hair

net • Wash hands – especially after

handling raw food

Temperatures for holding food

• Cold food held over a long period of service must be kept at 5°C or below

• Hot food held over a long period of service must be kept at 63°C or above.

Equipment – what to check

• Have I been trained how to use it properly?• Is it clean?• Is there enough equipment?• Is it damaged, does it work?• Is it stored correctly?

When and why do we check it?

• Before, during and after service

• To meet food hygiene and health and safety legislation

• To keep our customers happy and safe

• Avoid cross-contamination, pest infestation and risk of fire

Serving and dining areas – what to check

• Is it clean and tidy?• Any spills or

damages?• Are there enough

replacements?• Is there clear access?• Any potential

hazards?

When and why do we check it?

• Before, during and after service

• To meet food hygiene and health and safety legislation

• To keep our customers happy and safe

• Avoid cross-contamination, pest infestation and risk of fire

Which one would you choose?

Why is portion control important?

Making your portion the correct size

I didn’t think that would happen!

Unexpected situations

Situation ActionBroken equipmentNot enough equipment

Replace. Think of alternatives.

Menu item unavailable Let customers know as soon as they arrive

Spillages Have cleaning equipment available and act quickly.

Customer requests Be polite. Do your best to meet their needs.

Sudden increase in customer numbers

Keep customers informed. Will they have a longer wait for food? Limited menu?

A customer who has informed you they suffer from Celiac disease served regular gravy.

Replace the whole meal and apologise. Be aware of what allergies are triggered by which foods. Know your menu so you can inform your customers.

What else do I need to know?

Be accurate and keep customers informed

• It’ll help to reduce complaints• It’ll improve efficiency• You’ll meet consumer

protection and health and safety legislation

• You’ll have confidence to upsell menu items

• You’ll keep your customers happy and safe

Today we have found out…

• what a buffet, carvery and counter service is

• about safe and hygienic working practices

• about the importance of portion control

• how to deal with unexpected situations.