1. 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

2. 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.

3. 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.

4. 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.

5. Buffet service

6. Carvery service

7. Counter and take-away service

8. 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.

9. 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.

10. 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

11. Areas of safe and hygienic working practices
Personal hygiene
Food hygiene
Equipment
Service/dining areas

12. Set 5 or more personal hygiene rules for your business

13. Personal hygiene rules
Hair
Make-up / perfume
Ears
Nose
Mouth
Uniform
Hands

14. Contaminated food is…
Food that has something in it that shouldn’t be there.
Contamination can happen:
in production
processing
cooking
and delivery.

15. Cross-contamination is …
When bacteria moves from one item to another.

16. 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

17. 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.

18. 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?

19. 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

20. 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?

21. 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

22. Which one would you choose?

23. Why is portion control important?

24. Making your portion the correct size

25. I didn’t think that would happen!
Unexpected situations

26. Situation Action Broken equipment Not 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.

27. What else do I need to know?

28. 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

29. 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.