This module describes the ability to maintain quality control procedures in food and beverage operations. It also includes following quality control guidelines,
food and beverage hygiene and safety guidelines, portion control guidelines,
maintaining quality control of food products and demonstrating
plating/presenting food.

Upon completion of this unit, participants will be able to apply them at the workplace which include:

1. Understanding safety and hygiene policies and procedures within the food and beverage environment.
2. Apply safety and hygiene policies and procedures to quality control guidelines in food and beverages environment.
3. Implement quality control guidelines within the food and beverage environment.
4. Understanding the importance of food and beverage hygiene and workplace safety.
5. Understanding portion control to minimize cost, reduce wastage and maintain consistency.
6. Explain the importance of portion control and its impact on Food and Beverages operations.
7. Understand the importance of allergies, dietary alternatives and religious custom requirements.
8. Apply food allergies, dietary alternatives and religious customs in the food and beverage environment to meet customer requirements.
9. Understanding the menu and its importance to meet business objectives.
10. Understanding and demonstrate food presentation to enhance customers’ perception.
11. Understand the importance of customer and co-workers engagement to meet business objectives.
12. Perform a self-review to improve own skill set to meet business objectives.