Carrying and Clearing Plates
The Carrying and Clearing Plates eLearning is designed for front-of-house staff in hotels and restaurants to develop their skills and knowledge in the key aspects of food service. The course teaches professional techniques for carrying and clearing plates without squashing them together or spilling sauces while serving customers. The course includes watching videos, completing activities, and practising techniques. The course takes 45 minutes to complete and is CPD certified and endorsed by the Institute of Hospitality. This module can be used according to training needs, and it is ideal for new staff in the industry to support on-job training in-house or individuals wishing to gain some knowledge of food service to apply for a job.
Learning Objectives
- Demonstrate how to hold 2 and 3 plates for service
- Identify how to hold plates using a service cloth
- State how to place plates in front of customers
- Demonstrate how to clear plates when customers have finished
- State how to remove waste food hygienically
- Identify hygiene and health and safety standards
Hospitality Service Courses
Boxing a Table
A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.
Buffet Service
This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.
Carrying and Clearing Plates
Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.
General Preparation
When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive.
Laying Tables
Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality.
Napkin Folding
This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation.