🟦 PREPARE & SERVE NON-ALCOHOLIC BEVERAGES
Q: This is the main ingredient in most soft drinks.
carbonated water
Q: This is the first thing you should do when a customer enters a venue.
greet them politely
Q: This is used to carry multiple plates safely to a table.
Tray
Q: This machine is used to make espresso coffee.
espresso machine?
Q: This is the minimum time you should wash your hands with soap and water.
20 seconds?
Q: This is used to ensure juices are safe and consistent when serving.
following food safety and portion control procedures
Q: This type of communication includes tone, facial expressions, and body language.
non-verbal communication?
Q: This is the correct side to serve food from in most hospitality settings.
Customers left side
Q: This is the correct amount of time for a standard espresso shot to extract.
25-30 seconds
Q: This is the correct method for storing raw meat in a fridge.
storing it below cooked/ready-to-eat foods?
Q: Name two examples of non-alcoholic beverages served in hospitality venues.
juice, soft drinks, mocktails, tea, coffee
Q: What should you do if you do not know the answer to a customer’s question?
Seek assistance from a supervisor or colleague?
Q: What must you check before serving food to a customer with allergies?
confirming ingredients and avoiding cross-contamination.
Flat white. Cappucino
Q: This is the main reason food handlers must not work when they are sick with vomiting or diarrhoea.
to prevent food contamination?
To prevent contamination from hands and equipment?
Q: Explain why active listening is important in customer service.
To ensure accurate orders, better service, and customer satisfaction?
Q: Explain why plates should not be stacked too high when serving.
to prevent spills, breakage, and accidents?
Q: Explain why milk must be textured correctly for coffee.
create smoothfoam and improve taste and presentation?
Q: Explain why cooling cooked food quickly is important in food safety.
to reduce time in the danger zone and prevent bacterial growth?
checking ingredients, offering alternatives, confirming order, and following dietary requirements?
Q: A customer is unhappy with their meal. Describe the steps you would take to resolve the situation.
LEARN-
Listen
Empathise
Apologise
Resolve
Notify Supervisor
Q: A dish is returned because it is incorrect. Describe how you handle the situation professionally.
apologise, replace correctly, inform kitchen, and follow service recovery procedures?
A customer requests a decaf, extra hot latte with almond milk. Describe the full process to prepare and serve it correctly.
confirming order, selecting correct coffee, using alternative milk, adjusting temperature, and serving to standard presentation?
Q: A staff member notices a wet floor but does not report it. Explain the WHS risk and consequence.
risk of slips/falls, injury, legal liability, and failure to follow WHS procedures?