Grade 8 Food and Beverage Service LG 22 NOV 2022

Downloaded from hlayiso.com HOSPITALITY STUDIES GR 8 LG Content MODULE 6: Food and beverage service and Customer Care Unit 6.1: Food and Beverage Service for Take away foods Food and Beverage Service for take away foods Presentation and serving of take away foods at a vending stall: • Requirements of packaging/take-away containers • Serviettes Unit 6.2: Customer Care in Action - Protocol in addressing and serving customers o Greeting o Communication: taking and noting order Unit 6.3: Identify and select for setting an A la Carte: - Identify and select - suitable cutlery, - glassware - crockery, - linen in a serving designated area - Care, cleaning techniques and storage for table setting - Care and cleaning techniques for cutlery, glasses, and crockery. - Storage areas and crates Practical Lesson 2: Performance test • Create a packaging for the hamburgers (refer to street vending project): • Re-use and upcycle material (carboard, plastic, etc.) for the packaging • Use as a marketing strategy: make it look appealing and add information on packaging Practical demonstration Visit restaurant/dining room area: • Introduction to the restaurant/ dining room area • Laying an Á la Carte cover • Care, handling and storage of cutlery, glasses and crockery as well as different take-away containers for food and beverages. Page 1 of 34

Downloaded from hlayiso.com MODULE 6: FOOD AND BEVERAGE SERVICES Unit 6.1: Food and Beverage Unit 6.2: Identify and select for Unit 6.3: Customer Care in Action Service for Take away foods setting an A la Carte: - Protocol in addressing and serving Food and Beverage Service for - Identify and select customers take away foods o suitable cutlery, o Greeting Presentation and serving of take o glassware o Communication: taking and away foods at a vending stall: o crockery, noting order • Requirements of o linen in a serving packaging/take-away designated area containers • Serviettes - Care, cleaning techniques and storage for table setting o Care and cleaning techniques for cutlery, glasses, and crockery. o Storage areas and crates FOOD AND BEVERAGE SERVICES ENTREPRENEURSHIP CAREERS Food and beverage manager Managing your own F&B- Operations manager business F&B service manager KEY CONCEPTS polishing vending stall table disposable linen mise en place covers covers hygiene entrée safety disposable transportation cutlery cutlery security SOFT SKILLS creativity resilience time management teamwork integrity risk management skills consistency attention to detail Page 2 of 34

Downloaded from hlayiso.com open-mindedness flexibility MODULE 6: The Food and Beverage Services Unit 6.1: Food and Beverage Service for Take away foods Food and Beverage Service for take away foods Presentation and serving of take away foods at a vending stall: • Requirements of packaging/take-away containers • Serviettes UNIT 6.1 Food and Beverage Service for Take away foods INTRODUCTION Food and beverage service the quality of food and service of the establishment impacts on the experience of the customers. The décor, lighting, cleanliness and the efficiency and accuracy in the preparation for the service impacts on the impression that the customer has on the restaurant. Remember a guests first impression of the restaurant will be the lasting one. It is therefore important to ensure that you provide a professional service repeatedly. In grade eight learners will be exposed to serving equipment that will be suitable for a vending stall and that will include durable tablecloths and bio friendly disposable serving equipment. In addition, table covers cutlery, glasses and crockery used in food service related to a breakfast cover. Disposable food service equipment for a vending stall Disposable cutlery, crockery, cups and serving utensils Cutlery in its purest sense only includes utensils used for cutting food, specifically knives however it has spread to also include forks and spoons used for eating and serving food. On the other hand, crockery refers to dinnerware: plates, dishes, cups, and other similar items. Page 3 of 34

Downloaded from hlayiso.com Disposable cutlery, crockery, cups and serving utensils are made from biodegradable material. These can be disposed after use. These products help reduce the negative impact of plastic waste on the environment. Source: www.dreamstime.com 6.1.1 Requirements of good packaging  Convenience: it must be easy to handle and not be too bulky or heavy  Sturdiness: it must not break or leak easily  Suitability: it must be suitable for the product e.g. liquids in cups and chips in packets  Appearance: it must draw the attention of the buyer by making use of attractive colours, designs / pictures and it must at least look neat and finished off Disposable linen Disposable tablecloths and overlays are made from bio-degradable plastic from natural plant matter. These plastic cloths can be wiped down with a damp cloth. This linen can be reused. Disposable eco-friendly napkins made from carbon neutral material can be utilised. The napkins are available in several styles such as cocktail napkins, luncheon napkins, dinner napkins and dispenser napkins. Page 4 of 34

Downloaded from hlayiso.com INFORMAL PLASTIC TABLECLOTH FORMAL PLASTIC TABLECLOTH STORAGE  Storage areas must be clean and neat in the storeroom.  Make sure that the storage areas are correctly labelled.  The disposable items must be stored in the packages to prevent dust.  Store like items together. Page 5 of 34

Downloaded from hlayiso.com  Make sure storerooms and cupboards are locked. PRACTICAL LESSON 2: PERFORMANCE TEST Create a packaging for the hamburgers (refer to street vending project):  Re-use and upcycle material (carboard, plastic, etc.) for the packaging.  Use as a marketing strategy: make it look appealing and add information on packaging MODULE 6-FOOD AND BEVERAGE SERVICE- HAMBURGER BOX Surname, Name: MODULE Gr 8: OBJECTIVES: Food and SOFT SKILLS: Students will be able to: beverage service  Decision Making  Create a suitable  Attention to detail hamburger box  Analytical skills  Create a logo for the box  Decisiveness  Reuse and upcycle  Critical Thinking material  Creativity Page 6 of 34

Downloaded from hlayiso.com  Use the packaging as a marketing tool  ASSESSMENT Material Used Convenient to Attractive/ Used as a marketing TOTAL Recycled, carry / Appealing/ strategy/information Logo durable/ sturdy transport/ Originality supplied shape suits the product [5] [5] [5] [5] [5] 25=15 A. INTRODUCTION (5 minutes) about the name of the stall, and the purpose of creating a hamburger box. Learners will be involved in creating a logo for the hamburger box. [20]  The logo appropriate for the burger box  It is aligned to the theme of stall.  It is eye-catching  It must be visible  Easy to read Also take into consideration the:  material used  Convenient to carry / transport/ shape suits the product  Easy to read  Attractive/ Appealing/ Originality  Used as a marketing strategy/information supplied  It is aligned to the theme of stall B. Learners will be required to watch the video on making a hamburger box and create a hamburger box. Each learner will produce a hamburger box that will be used to sell the hamburger at the vending stall. Page 7 of 34

Downloaded from hlayiso.com Source: https://images.app.goo.gl/zKxZmRntZenAeswB9 C. 1. Recommend TWO suitable material that can be used inside the box. (2) 2. Discuss the storage of the hamburger boxes at the vending stall. (3) (5) TOTAL: 25 MARKS CONVERT TO: 15 Page 8 of 34

Downloaded from hlayiso.com 6.1.2 Serviettes suitable for vending stall / take aways Variety of paper serviettes can be used depending on the type of vending stall and marketing of the take away business Serviettes are an essential part of Serviettes for a takeaway vending the decorations but must be stall preferable to by paper handled as little as possible to serviettes as it can be disposed of prevent any bacterial for hygiene reasons. contamination as this imposes significant hygiene risks. Source: classroom.synonym.com Page 9 of 34

Downloaded from hlayiso.com INFORMAL ACTIVITY Activity on the basic folds of a serviette. Show your creativity in folding a serviette Instructions: 1. Research serviette folding techniques 2. Choose a serviette fold that appeals to you 3. Practice the fold 4. Bring a paper serviette to school. 5. Do the serviette fold in the classroom 6. Learners get the chance to judge the top 3 serviette folds. Page 10 of 34

Downloaded from hlayiso.com Unit 6.2: Promoting quality service and products: Customer Care in Action Protocol in addressing and serving customers - Greeting - Communication: taking and noting order Source: tripadvisor.com 6.2.1 Protocol in addressing and serving customers • Be organised • Make eye contact • Don’t speak too loudly or too softly • Be friendly, but do not interrupt customers when talking • Handle difficult customers discreetly. • Show that you are pleased to see the customers. • Apologise if customer had to wait long for food. • All customers should be treated equally. • Show respect and courtesy to people and their cultural practices. Page 11 of 34

Downloaded from hlayiso.com 6.2.2 Protocol in greeting of customers • Smile when you greet you customers • Acknowledge your new customer within 30 seconds and make them feel welcome. • Always greet the guest in a friendly manner and address him in his preferred language, if possible. • Ensure to be dressed professionally • Knowing what customer orders at a takeaway makes them feel like a regular. Source: 123rf.com 6.2.3 Protocol in communication – taking and noting the food order • Food orders are taken as soon as the guests have made their selection. • Take an interest in what the customer’s order. Guide them in their choices if they appear doubtful. • Explain the dishes and inform customers about special dishes. • If the customer asks for a product that is not available, suggest an alternative. Source: dreamstime.com Procedure for taking order and noting it down: Page 12 of 34

Downloaded from hlayiso.com • Take the order of the customers selection from the menu. • Repeat the order to the customer to eliminate mistakes. • Transfer the order to the chef preparing the food. Source: dreamstime.com RESOURCES VIDEOS FOR EXTRA RESOURCES: https://tag.wonderhowto.com/how-to-fold-a-napkin-into-a-skirt/ - general The steps for Bishop’s Hat Napkin Fold https://www.napkinfoldingguide.com/04-bishopshat/ Buffet fold / Diagonal Fold https://bumblebeelinens.com/buffetNapkin.php https://www.youtube.com/watch?v=yZOkSA4AxBw https://tag.wonderhowto.com/how-to-fold-a-napkin-into-a-skirt/ - general The steps for Bishop’s Hat Napkin Fold https://www.napkinfoldingguide.com/04-bishopshat/ Buffet fold / Diagonal Fold https://bumblebeelinens.com/buffetNapkin.php https://www.youtube.com/watch?v=yZOkSA4AxBw Candle fold https://www.napkinfoldingguide.com/05-candle/ https://www.youtube.com/watch?v=V2z9AaLHoQY Folding a dress https://www.youtube.com/watch?v=zptE5GpkEKU&feature=share Folding a fan https://www.youtube.com/watch?v=rZbG7rcXQgQ Fleur-de-lis fold https://www.youtube.com/watch?v=6WyHtD_AjWs Folding an iris https://www.youtube.com/watch?v=beSmaRtZmEc Lotus Fold https://www.youtube.com/watch?v=mOVJx-WnG9M Page 13 of 34 https://www.linentablecloth.com/blog/are-table-overlays-different-from-tablecloths https://www.etiquettescholar.com/dining_etiquette/table_setting/table_linens/table_runn ers.html

Downloaded from hlayiso.com Unit 6.3: Identify and select for setting an A la Carte: - Identify and select - suitable cutlery, - glassware - crockery, - linen in a serving designated area - Care, cleaning techniques and storage for table setting - Care and cleaning techniques for cutlery, glasses, and crockery. - Storage areas and crates 6.3.1 Á LA CARTE COVER A cover refers to the table setting for one person. The menu (list of dishes with the prices served at a restaurant) being served also determines the cover they should be set for the meal. The choice of linen, crockery, cutlery, glassware, and condiments must suit the type of function. The following is a basic Á la Carte cover used at a restaurant / vending stall 6.3.1.1 Identify selected cutlery, glasses and crockery in a designated food and beverage serving area: Page 14 of 34

Downloaded from hlayiso.com Source: pauliantoine.com 6.3.2 CUTLERY A. Table fork / Main course fork B. Table knife / Main course knife Page 15 of 34

Downloaded from hlayiso.com C. Butter knife / side knife 6.3.3 GLASSES A. Water glass B. Juice glass C. Wine Glass 6.3.4 CROCKERY Page 16 of 34

Downloaded from hlayiso.com A. Main course plate B. Bread & Butter plate / side plate / salad plate 6.3.5 LINEN A.Napkin Page 17 of 34

Downloaded from hlayiso.com PRACTICAL DEMONSTRATION Visit restaurant / dining room area: - Introduction to the restaurant / dining room area. - Laying an A la Carte Cover - Care, handling and storage of cutlery, glasses, and crockery as well as different take-away containers for food and beverage 6.3.6 CARE, CLEANING AND STORAGE FOR TABLE SETTING What is a tablecloth A tablecloth is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other tablecloths are designed to be spread on a dining table before laying out tableware and food. Tablecloths can be made of almost any material, including delicate fabrics like embroidered silk. Dining cloths are typically made of cotton, a poly-cotton blend, or a PVC-coated material that can be wiped clean, but they can range from functional coverings to fine textiles, as long as they can be laundered. Some cloths are designed as part of an overall table setting, with coordinating napkins, placemats, or other decorative pieces. Special kinds of tablecloth include runners which overhang the table at two ends only and table protectors to provide a padded layer under a normal cloth. Page 18 of 34

Downloaded from hlayiso.com Cotton linen tablecloth Damask tablecloth Terminology Textile Is a flexible material made of natural or artificial fibres. They are formed by weaving, knitting, crocheting, knotting, felting, or braiding. Washable Polyester Tablecloth Page 19 of 34

Downloaded from hlayiso.com Tablew Are the dishes or dishware are used for setting a table, serving food and dining. It includes cutlery, glassware, serving dishes and other useful items for practical as well as decorative purposes. Napkin, or Is a rectangle of cloth used at the table for wiping the mouth serviette and fingers while eating. It is usually small and folded, sometimes in intricate designs and shapes. NAPKIN FOLDING Napkin folding is a type of decorative folding done with a napkin. It can be done as art or as a hobby. Napkin folding is most encountered as a table decoration in fancy restaurants. Typically, and for best results, a clean, pressed, and starched square cloth (linen or cotton) napkin is used. There are variations in napkin folding in which a rectangular napkin, a napkin ring, and glass, or multiple napkins may be used. Page 20 of 34

Downloaded from hlayiso.com Decorative Is an artistic type of folding similar to origami but applied Folding to fabrics instead of paper. Some types of objects that can be folded are napkins, towels, and handkerchiefs. Napkin Ring The napkin ring, occasionally called a Christening bangle, was originally used to identify the napkins of a household between weekly wash days. COMMON NAPKIN FOLDS Page 21 of 34

Downloaded from hlayiso.com Bishop’s Hat This is a classic dinner napkin fold, but can be difficult to line up the corners in the cap. Some starch and an iron make it easier to be precise while folding this one. Buffet Fold (rectangular Usually used with more casual dining pocket)/ Diagonal occasions, the buffet napkin fold will frame pocket your silverware nicely into an elegant and compact place setting. This fold works well with most of our cotton and linen dinner napkins. Candle This is a good method for a celebration theme. Dress skirt Fancy way to celebrate Women’s day. Fan Elegant and decorative, this is a classic napkin folding technique. As usual, an iron helps but is not necessary. Page 22 of 34

Downloaded from hlayiso.com Fleur-de-lis This fold makes a dramatic presentation suitable for a formal occasion. Iris The iris napkin fold gives the impression of a flower springing from a beautiful crystal glass. Great for any occasion when wine glasses are called for. This is not the easiest of folds. Try different coloured napkins for a flower-garden-like effect. Napkin should not be too stiff for this one. Lotus (water lily) Also called the water lily or the artichoke, this is one of the best-known napkin folds. Use it to present dinner napkins or to surround a roll, a party favour, or a flower. Rose Making a rose out of a cloths napkin is a simple way to improve that table adornments for a dinner party or any other special occasion. Page 23 of 34

Downloaded from hlayiso.com Placemat or Is a covering or pad designating an individual place setting, unlike Table mat the larger tablecloth that covers the entire surface. They are made of different materials depending on their purpose:  to protect,  decorate,  entertain or  advertise. Table The table runner is a narrow length of cloth laid on top of runners tablecloths or on a bare table. Table runners are used in a variety of ways:  Laid down the centre of the table for decoration,  Laid across the table to define seating, or  Used to carry out a theme The table runner is approximately 35,5cm to 43cm wide, and the drop at the ends is about 38cm deep. Table runners are easier to care for than a tablecloth and a little more decorative than a placemat. Page 24 of 34

Downloaded from hlayiso.com 6.3.7 CARE AND CLEANING TECHNIQUES FOR CUTLERY, GLASSES, AND CROCKERY. CARE AND HANDLING OF CROCKERY General Tips  * Wash used crockery as soon as possible.  * Do not use scrubbing pads to clean them.  * Some crockery is safe to use in a microwave. Using Dishwasher  * Most of us use dishwasher for cleaning our utensils. Before placing your crockery in  the dishwasher, go through the dishwasher manual to check the required settings.  * Avoid sticking the crockery close to each other in the dishwasher.  * Do not add excess detergent, as it may impart a dull finish to the crockery. Hand-wash for Crockery  It is recommended to hand-wash the crockery, rather than using a dishwasher because crockery can be delicate.  Use a sponge to wash crockery using a mild detergent, so that scratches are avoided.  It is always better to place a cloth in the sink, to minimize damage, in case the crockery slips off.  After washing your crockery, dry it off using a soft cotton cloth or let it dry naturally.  Never wash crockery and metal cutlery together. Metal utensils can cause scratches to the crockery.  *To clean dried stains, soak the crockery in soap-water mixture for some time. Later, clean them using a soft sponge, rinse and dry. CARE AND HANDLING OF CUTLERY  Clean cutlery in hot soapy water.  Hand-dry with a clean non-abrasive cloth to remove any water spots. The quicker it is dried, the better as the open air will cause natural drying marks.  Always rinse your cutlery before placing it in the dishwasher. Page 25 of 34

Downloaded from hlayiso.com  Never leave stainless steel cutlery to soak or in damp conditions as this can cause staining which will require polishing to remove.  To restore the cutlery’s shine and to remove any staining use stainless steel polish and a soft dry cloth. [Source: www.simplygoodstuff,com] CARE AND CLEANING OF GLASSWARE Glassware Cleaning and Polishing Clean glasses ensure the right taste and visual appeal for customers while dirty glasses are unappealing to the customer and can damage your reputation. Remember, when cleaning glasses you should always follow all health and safety guidelines. All glasses should be handled carefully. Glassware should be clean and polished before being placed on the table. Carry glasses on the stem at the bottom or on a try. How to Clean Hand Wash Only Glasses When hand washing glasses make sure to use a soft surface material, like a microfiber cloth. When hand washing you will need a stainless steel sink with separate sections for washing, rinsing, and sanitizing. Page 26 of 34

Downloaded from hlayiso.com Washing by Hand Only: 1. Wash glasses in warm, soapy water. 2. Rinse in clean warm water and place uside down. 3. Steam glasses over a bowl of boiling water. 4. Polish using a clean, dry cloth. Source: dreamstime.com & westend61.com 6.3.8 STORAGE AREAS AND CRATES Page 27 of 34

Downloaded from hlayiso.com STORAGE AREAS & CRATES Source: pinterest.com & theorganizedhome.com & caterbox.co.uk HOW TO STORE TABLE LINENS PROPERLY Page 28 of 34

Downloaded from hlayiso.com  Always wash or dry clean linens before storing and check each piece for stains.  Some stains may not be visible but can provide food for mildew or insects like silverfish.  Ensure that linens are completely dry before your store them. Moisture means mildew.  Store linens in a cool, dry, well-ventilated area.  Never store linens in plastic bags, cardboard boxes or in direct contact with cedar chests or any wood drawer. Fumes from petroleum-based plastic boxes and wood acids can yellow or weaken the fabrics.  Place heavier pieces like place mats on the bottom, then fabric tablecloths and napkins and place lace pieces on top of the stack. It is better to store linens that have not been starched because starch can attract insects.  At least twice per year, refold the linens to prevent continued stress on any one area.  The best way to prevent wrinkles for permanent press or freshly ironed linens is to hang them on padded hangers in a closet. Hang only one cloth per padded hanger and leave plenty of room between hangers so air can circulate. You can also use an over the door hanger and pad the rods for long term storage.  NEVER cover the linens with a plastic bag. It can trap moisture and cause a chemical reaction that can discolour the linens. Instead, cover the hangers with a white 100 percent cotton sheet or pillowcase.  You can also prevent wrinkles by rolling the linens around a cardboard tube. If they will be stored for more than a week or so, make sure that the cardboard is acid-free to prevent staining.  With proper care, linens can last for many generations to come. Page 29 of 34

Downloaded from hlayiso.com RESOURCES: VIDEOS: 1. https://www.youtube.com/watch?v=6VurVfYKRbs 2. https://www.youtube.com/watch?v=IY-403uqR4k BIBLIOGRAPHY: 1. https://homequicks.com/how-to-take-care-of-your-crockery 2. https://homequicks.com/how-to-take-care-of-your-crockery 3. https://www.amara.com/advice/cutlery-care-cleaning 4. https://www.cleanipedia.com › Home › Kitchen Cleaning 5. https://tips.simplygoodstuff.com/cleaning-stainless-steel-cutlery-utensils/ BIBLIOGRAPHY: https://www.thehopelesshousewife.com/table-setting-guide/#.U6jwyhaAFuZ https://dcmp.org/guides/10535.pdf Page 30 of 34

Downloaded from hlayiso.com SUMMARIES Unit 6.1: Food and Beverage Service for Take away foods Food and Beverage Service for take away foods Presentation and serving of take away foods at a vending stall: Disposable cutlery, crockery, cups and serving utensils. Requirements of packaging/take-away containers Convenience: it must be easy to handle and not be too bulky or heavy, Sturdiness, Attractive with good design Serviettes Is a rectangle of cloth used at the table for wiping the mouth and fingers while eating. It is usually small and folded, sometimes in intricate designs and shapes. Unit 6.2: Customer Care in Action Protocol in addressing and serving customers Greeting: Smile when you greet you customers. Acknowledge your new customer within 30 seconds and make them feel welcome. Communication: taking and noting order: Food orders are taken as soon as the guests have made their selection. Unit 6.3: Identify and select for setting an A la Carte: Identify and select Suitable cutlery, Table fork / Main course fork, Table knife / Main course knife and Butter knife / side knife Glassware- water/ juice and wine Crockery- Main Course plates, Bread & Butter plate / side plate / salad plate Linen in a serving designated area- tablecloths, overlays and napkins Care, cleaning techniques and storage for table setting Page 31 of 34

Downloaded from hlayiso.com Care and cleaning techniques for cutlery, glasses, and crockery. EXAM PRACTICE QUESTIONS Exam practice: The Hospitality Industry Module 6: Food and Beverage Service Section A: Short questions 1.1 Various options are provided as possible answers to the following questions. Choose the correct answer and write the symbol (A - D) next to the question number (1.1.1 - 1.1.3) on the ANSWER BOOK. 1.1.1 The term cutlery refers to…. A Knives, forks and spoons B Lifters, salad servers and serving spoon C Dinner plates, sideplates and cups D Coffee mugs, teacups and saucers 1.1.2 Apparatus used to steam glasses before polishing A Combi steamer B Steam-jacketed kettle C Steaming pot D Food steamer 1.1.3 A suitable centrepiece for a informal outdoor breakfast is …… A A sunflower in a simple upcycled vase B A silverware candle stand (3) C A glass bowl with exotic flowers D A crystal glass vase with fresh roses Page 32 of 34

Downloaded from hlayiso.com 1.2 MATCH ITEMS Choose the description of linen that is from COLUMN B to match the term in COLUMN A. Write only the symbol (A - J) next to the question number (1.2.1.1 - 1.2.1.5) on the ANSWER BOOK 1.2.1 COLUMN A COLUMN B TERM DESCRIPTION 1.2.1.1 Table runner A Extra layer of fabric to a table’s cape. B Made of upcycled wate material 1.2.1.2 Textile C narrow length of cloth laid on top of 1.2.1.3 tablecloth Disposable tablecloth D flexible material made of natural or artificial fibres (3) formed by weaving. E Used to produce cheap plastic items. 1.3.1 Identify the correct linen from the list below. Write only the symbol (A - F) next to the question number (1.3.1) on the ANSWER BOOK. A Always wash or dry clean linens before storing and check each piece for stains. B Ensure that linens are completely dry before you store them. (3) C Store linens in a cool, dry, well-ventilated area. D Must store linens in plastic bags to prevent dust. E Place heavier pieces like place mats on the top then fabric tablecloths and napkins F At least twice per year, replace the linens to prevent continued stress on any one area. 1.3.2 Choose THREE types of accessories for table setting from the list below. Write only the symbol (A-F) next to the question number (1.3.2) on the ANSWER BOOK. A Cruet set (salt and pepper shakers) Page 33 of 34

Downloaded from hlayiso.com B Napkins C Soup bowls D Dinner plates E Menu cards (3) 1.4 Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1 – 1.4.10) on the ANSWER BOOK. 1.4.1 The place setting for one person. 1.4.2 A list of dishes served at a restaurant. 1.4.3 Crockery used to serve bread rolls in. (3) Section B: Long questions 2.1 List THREE storage practices for disposable food serving equipment. LO (3) 2.2 Discuss the cleaning of glassware MO (4) 2.3 Study the menu below and draw a Á la carte cover. HO (3) Menu Lasagne R25.00 Green Salad R15,00 Malva Pudding R20,00 Tea/Coffee R12,00 Date:3 July 2020 TOTAL: 25 MARKS Page 34 of 34