Overview

Plate service is probably the most common type of service in modern restaurants. The kitchen can control portion size and the presentation of food, and service is quicker and easier than traditional silver service but still needs to be professional.

Food service operators are increasingly facing pressure to allocate time for training new team members, and using this module supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!

Step-by-step guides and interactive elements are used to aid the learning process. Learners will gain the most by preparing plates and cutlery in advance and joining in!  Images and step by step guides demonstrate the techniques of holding 1, 2 and 3 plates to serve and emphasis is always placed on personal hygiene. The correct way to fold and use a service cloth is explained. The module addresses the age old question … Which side do you serve and clear from?! along with the serving order to customers, placing the plate and how to stand to serve between customers. Some restaurants and private dining events may use cloche service and the ‘theatre’ of this style of placing plates is described. A step by step guide explains how to hold plates to clear, rather than stacking them together!.  It also shows howe to bridge cutlery and remove waste hygienically. Each section encourages learners to have ideas on how they can improve. 

Key benefits of this module:

• Create a professional impression to customers on arrival in the restaurant.
• Hold 1, 2 and 3 plates for service correctly
• Understand the importance of the stability point
• Use a service cloth to hold plates
• Know which side to serve from generally
• Use correct postures when serving plates
• Place plates in front of customer correctly
• Use trays to carry food plates safely
• Understand the principles of using a cloche
• Use professional cutlery bridging techniques when clearing plates
• Know how to stack plates on one arm to clear
• Use bridging techniques to clear waste food from plates
• Understand the importance of team work to keep potwash areas clean
• With practice, become confident at holding plates professionally

Format

The course is delivered fully online and is split into three highly interactive sections. Learners will engage with videos and step by step guides along with questions and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Sections include:

• Techniques of carrying plates to serve
• Different plate service procedures
• Clearing plates technique and procedure

Learning Objectives

• Define the professional techniques of carrying plates
• Describe different plate service procedures
• State the importance of using high standards of hygiene and safety  

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

This module is primarily designed for new operational team members working in any style of restaurant or event venue to support internal job training by developing an understanding of the standards and procedures. It is best placed as part of an induction programme and can also be used to meet a specific training need. The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

The module is also suitable at the pre employment stage to support people looking to undertake their first role in hospitality

Test

At the end of the course, learners complete a 24-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace to identify specific procedures that may be in place and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.