Principles of

preparing and
clearing areas
for table service

UV21139
R/502/8260
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VRQ Learner number:

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UV21139
Principles of preparing and
clearing areas for table service
The aim of this unit is to develop the knowledge and
understanding required for preparing and clearing areas
and equipment for table service, following safe and
hygienic working practices.

You will learn how to prepare service areas and equipment

for table service including procedures for storage and
stock rotation of food service items, maintaining service
equipment and the types of unexpected situations that
might occur.

You will learn how to clear dining and service areas,

describing the procedures for handling and disposing of
waste and identifying the security procedures which should
be followed.

UV21139_v5
Level

2
Credit value

2
GLH

15
Observation(s)

0
External paper(s)

0
Principles of preparing and
clearing areas for table service
Learning outcomes
On completion of this unit you will:
1. Know how to prepare service areas and
equipment for table service
2. Know how to prepare customer and dining
areas for table service
3. Know how to clear dining and service areas
after table service
Evidence requirements
1. Knowledge outcomes
There must be evidence that you possess
all the knowledge and understanding
listed in the Knowledge section of this
unit. In most cases this can be done
by professional discussion and/or oral
questioning. Other methods, such as
projects, assignments and/or reflective
accounts may also be used.
2. Tutor/Assessor guidance
You will be guided by your tutor/assessor
on how to achieve learning outcomes in this
unit. All outcomes must be achieved.
3. External paper
There is no external paper requirement for
this unit.
UV21139 3
 Developing knowledge

Achieving knowledge outcomes

You will be guided by your tutor and assessor

on the evidence that needs to be produced.
Your knowledge and understanding will be
assessed using the assessment methods listed
below*:

• Projects
• Observed work
• Witness statements
• Audio-visual media
• Evidence of prior learning or attainment
• Written questions
• Oral questions
• Assignments
• Case studies
• Professional discussion

Where applicable your assessor will integrate

knowledge outcomes into practical observations
through professional discussion and/or oral
questioning.

When a criterion has been orally questioned

and achieved, your assessor will record this
evidence in written form or by other appropriate
means. There is no need for you to produce
additional evidence as this criterion has already
been achieved.

Some knowledge and understanding outcomes

may require you to show that you know and
understand how to do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you to be questioned again on
the same topic.

*This is not an exhaustive list.

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Knowledge

Learning outcome 1

Know how to prepare service areas and equipment for table

service
You can: Portfolio reference

a. Describe safe and hygienic working practices when preparing

areas and equipment for table service

b. Describe procedures for storage and stock rotation of food service

items

c. Describe procedures for maintaining service equipment

d. Describe the types of unexpected situations that might occur when
preparing service areas and equipment

UV21139 5
 Learning outcome 2

Know how to prepare customer and dining areas for table

service
You can: Portfolio reference

a. Describe safe and hygienic working practices when preparing

customer dining areas for table service

b. State the importance of checking table items and menus before

service

c. State the importance of checking heating/air conditioning/

ventilation and lighting before use when preparing customer dining
areas for table service

d. Describe the types of unexpected situations that might occur when

preparing customer dining areas

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 Learning outcome 3

Know how to clear dining and service areas after table service
You can: Portfolio reference

a. Describe safe and hygienic working practices when clearing dining

and service areas

b. Describe the procedures for handling and disposing of waste

correctly

c. Identify the security procedures that should be followed

d. Describe the types of unexpected situations that might occur when
clearing dining and service areas

UV21139 7
 Unit content

This section provides guidance on the recommended knowledge and skills required to enable you
to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the
opportunity to cover all of the unit content.

Outcome 1: Know how to prepare service areas and equipment for table
service

Safe and hygienic working practices: the cold and dry food storage areas so
Comply with current legislation (health all items are visible and turned so labels
and safety, HACCP, manual handling), easily read.
follow company policies, procedures and
Procedures for maintaining service
training (checking and keeping records,
equipment: Equipment (service cutlery,
use of personal protective equipment
hot plate, bain-marie, refrigerated units,
(PPE), following emergency procedures,
ice machines, hot and cold beverage
accident reporting, adhering to cleaning
containers, silverware, glassware, service
schedules, carrying and transporting
dishes, trays, flats, trolleys, sideboards,
products and equipment correctly),
side tables, service tables, kettles, urns,
maintain good personal presentation
specialist coffee equipment, waiter’s friend,
and hygiene (clean uniform, suitable
optics, free pourers, glassware, crockery),
footwear, clean fingernails, wash hands
maintain cleanliness, follow manufacturer’s
regularly, long hair tied back, minimal or no
guidelines for use, carry out regular
jewellery, report illness), identify hazards
checks and maintenance, store correctly,
and minimise risks (observation, use of
report damage or breakdowns as soon as
risk assessment, keeping the area clean
possible, ensure only authorised personnel
and tidy, avoiding cross-contamination of
use.
foods and chemicals, correct disposal of
waste, correct storage of products and Unexpected situations that might occur
equipment, checking electrical equipment), when preparing service areas and
safe practices (no running, careful handling equipment: Breakdown of equipment, out
of equipment). of date stock, shortage of stock, spillages,
breakages or damage to property, incorrect
Procedures for storage and stock
menu information, unfinished work from
rotation of food service items: Comply
colleagues, customers arriving before set-
with current food hygiene legislation
up complete, incident or accidents.
(HACCP), deal with deliveries (checking
quantity and quality, checking against
order and delivery note), store food in
appropriate containers, ensure products
are used within ‘use-by date’ (date marking,
first in, first out, dispose of food that is out
of date), ensure different food types are
stored at the correct temperature, wrap
thoroughly, defrost correctly, ensure correct
storage of items (refrigerated food, frozen
food, dry food), date marking, organise

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Outcome 2: Know how to prepare customer and dining areas for table
service

Safe and hygienic working practices: and fixed, maintain standards, create a
Comply with current legislation (health and comfortable environment for staff and
safety, HACCP, manual handling), follow customers, avoid complaints, maintain
company policies, procedures and training reputation, efficiency of energy use.
(checking and keeping records, use of
Unexpected situations that might
PPE, following emergency procedures,
occur when preparing customer dining
accident reporting, adhering to cleaning
areas: Damage to equipment, furniture or
schedules, carrying and transporting
furnishings, spillages, breakages, incorrect
products and equipment correctly),
lay-up, difficulty in fitting in expected
maintain good personal presentation
numbers, incorrect menu information, pest
and hygiene (clean uniform, suitable
and vermin infestation, accidents, customer
footwear, clean fingernails, wash hands
problems.
regularly, long hair tied back, minimal or no
jewellery, report illness), identify hazards
and minimise risks (observation, use of
risk assessment, keeping the area clean
and tidy, avoiding cross-contamination of
foods and chemicals, correct disposal of
waste, correct storage of products and
equipment, checking electrical equipment),
safe practices (no running, careful handling
of equipment).
Importance of checking table items
and menus before service: Equipment
(tables, chairs, linen, lay-up, stock, table
decorations, glassware, cutlery, crockery,
menus, condiments, accompaniments),
ensure all items are clean and undamaged,
ensure table is laid up to company
standards (linen, condiments, crockery,
cutlery), to check with kitchen that all menu
items and the ingredients of each dish are
available, improve workplace efficiency,
reduce the risk of customer dissatisfaction
and complaints, ensure standards are
maintained and all necessary jobs
complete.
Importance of checking heating/air
conditioning/ventilation and lighting
before use: Ensure it is all in working
order, comply with health and safety
regulations, ensure all faults are reported

UV21139 9
 Outcome 3: Know how to clear dining and service areas after table service

Safe and hygienic working practices: Unexpected situations that might

Comply with current legislation at the time occur: Damage to equipment, furniture
of delivery (health and safety, HACCP, or furnishings, spillages, breakages,
manual handling, COSHH), follow accidents, lost property, security problems.
company policies, procedures and training
(checking and keeping records, use of
PPE, following emergency procedures,
accident reporting, adhering to cleaning
schedules, carrying and transporting
products and equipment correctly), maintain
good personal presentation and hygiene
(clean uniform, suitable footwear, clean
fingernails, wash hands regularly, long
hair tied back, minimum or no jewellery,
report illness), identify hazards and
minimise risks (observation, use of risk
assessment, keeping the area clean and
tidy, avoiding cross-contamination of foods
and chemicals, correct disposal of waste,
correct storage of products and equipment,
turn off electrical equipment), safe practices
(no running, careful handling of equipment).
Procedures for handling and disposing
of waste correctly: Types of waste
(hazardous, including sharp objects, glass,
chemicals, non-hazardous waste, including
cardboard and paper), following company
procedures, using correct bins (recycling,
to avoid pest infestation and smells),
working safely and hygienically (wrapping
broken glass in paper, wearing gloves if
necessary, washing hands, preventing
cross-contamination).
Security procedures that should be
followed: Following company procedure,
locking food and equipment storage areas,
not allowing unauthorised access, storing
any keys in the correct place or handing to
the correct person, banking according to
company policy, checking that everything
is secure, reporting any unexpected
situations.

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