Maintain Communication Between Kitchen and

LG-THHFAB0091A MAINTAIN COMMUNICATION BETWEEN KITCHEN AND SERVICE AREAS
LEARNERS GUIDE
MAINTAIN COMMUNICATION BETWEEN KITCHEN AND
SERVICE AREAS
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright. Copying this material or any part of it by any
means, including digital or in any form is prohibited unless prior written permission is
obtained from the HEART Trust/NTA
*** 2003***
Version 1 LRDU JAN. 03

TABLE OF CONTENTS
PAGE
Introduction....................................................................................................................................1
Welcome ......................................................................................................................................1
This Competency Unit .................................................................................................................1
Before you start............................................................................................................................2
Planning your learning programme .............................................................................................2
How to use this Learners Guide .................................................................................................4
Using the Computer and Other Resources...................................................................................6
Method of Assessment.................................................................................................................6
Quality Assurance........................................................................................................................6
Element 1: Liaise between kitchen and service areas................................................................7
Self-Assessment Checklist.................................................................................................11
Element 2: Clean & clear food service areas............................................................................13
Self-Assessment Checklist.................................................................................................16
Version 1 LRDU JAN. 03

LG- THHFAB0091A
MAINTAIN COMMUNICATION
BETWEEN KITCHEN AND
SERVICE AREAS
INTRODUCTION
Welcome
Welcome to the Learners Guide for Competency Standard Maintain Communication

Between Kitchen and Service Areas. This is just one of a number of Learner Guides
produced for the Commercial Food Preparation Skills stream of the Tourism and
Hospitality Industry, and it is designed to guide you, the learner, through a series of
learning processes and activities that will enable you to achieve the specified learning
outcomes for the competency unit.
The content of this guide was developed from the Competency Standard THHFA0091A,
which is one of the basic building blocks for the National Vocational Qualification of
Jamaica (NVQJ) certification within the industry. Please refer to your Learners
Handbook for a thorough explanation of standards and competencies, and how these
relate to the NVQJ certification.
You are also advise to consult the Competency Standard for a better understanding of
what is required to master the competency.
This Competency Unit
Maintain communication between kitchen and service areas addresses the

knowledge and skills requirements for maintaining communication between kitchen and
service areas. The competency is comprised of the following elements:
Element 1: Liaise between kitchen and service areas
Element 2: Clean and clear food service areas
As you go through each element you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for maintaining communication between kitchen and
service areas.
Version 1 LRDU JAN. 03 1

Before you start
Before you start this Learners Guide, you need to:
a. Obtain a Learners Logbook that you `will use to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you to provide
evidence of your competence when you are being assessed against the competency
standard.
b. Ensure that you have access to the facilities and equipment necessary for learning, for
example, simple workplace documents.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and
that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learners Guide (see below)
Planning your learning programme
The self-assessment checklist on the following page will assist you in planning your
training programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist you will be able to
find out what competencies you have already mastered and which one you will need to
pay more attention to as you go through the learning process.
To complete the self-assessment checklist simply read the statements and tick the Yes
or No box. You should do this exercise now.

Self-Assessment Checklist
-Maintain communication between kitchen and
service areas
Element 1 Liaise between kitchen and service areas Yes No
1. I can attend and monitor kitchen service points to ensure

prompt pick up of food ( ) ( )
2. I can check food in accordance with enterprise standards ( ) ( )
3. I can check food for marks, spills and drips ( ) ( )
4. I can transfer food promptly and correctly place at the

appropriate service point in accordance with enterprise
procedures and safety requirements ( ) ( )
5. I can advise appropriate colleagues promptly on readiness of

items for service ( ) ( )
6. I can identify additional items required from the kitchen

through monitoring of service areas and consultation with
other service colleagues ( ) ( )
7. I can make requests to kitchen staff based on identified needs ( ) ( )
Element 2 Clean and clear food service areas Yes No
1. I can remove used items promptly from service areas and

safely transferred to the appropriate location for cleaning ( ) ( )
2. I can handle food scraps in accordance with hygiene

regulations ( ) ( )
3. I can clean and store equipment in accordance with hygiene

regulations and enterprise procedures ( ) ( )

How did you do?
If you ticked all or most of the Yes boxes, then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate direction for this competency.
If you ticked a few of the Yes boxes or none at all, then you should work through the
entire guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in
the planning process.
How to use this Learners Guide
This Learners Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
Go through the sections/elements as they are presented (starting at Section 1)
Check your progress at each checkpoint to ensure that you have understood the
material
Observe the icons and special graphics used throughout this guide to remind you of
what you have to do to enhance your learning. The icons and their meanings are as
follows:

Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this competency
unit.
Definition Box
Words/phases are defined or explained in this box. The
words/phases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
Ask your learning facilitator for help if you have any problem with the interpretation
of the contents, the procedures, or the availability of resources
Complete each activity as you come to it. If the activity requires you to perform an
actual task, be sure to tell your learning facilitator when you get to that activity so that
he/she can make the arrangements, if necessary

Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity
Complete the self-assessment checklist at the end of each section or element.
When you have worked through all elements of the guide, and when you can tick every
Yes box, you are ready for assessment and may ask your learning facilitator to assist
you in making the arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advice you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while work is being undertaken under direct supervision
with regular checks, but may include some autonomy when working as a team. You are
advised to consult the associated competency standard for further details relating to the
assessment strategies.
Quality Assurance
A feedback form is included at the back of each learner guide; so all users are given the
opportunity to document any concerns, which they may have in regard to any aspect of
the guide. Such feedback will assist in the review of the guide. Users are encouraged to
complete the form and send it to the address given.
You may now start your learning. Have fun while you work!

ELEMENT 1: LIAISE BETWEEN KITCHEN AND SERVICE AREAS
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to liaise between kitchen and service areas. Your learning
facilitator is there to assist you through the different activities, so on completion you
should be able to:
1. Monitor and attend to kitchen service points ensuring prompt pick up of food
2. Check food in accordance with enterprise standards
3. Communicate effectively with colleagues advising them on readiness of items for
service.
4. Make requests to kitchen staff based on needs identified
5. Check plated food for spills, marks and drips in accordance with enterprise
standards
6. Transfer food promptly and place appropriately at the service point in accordance
with the establishments standards
The efficiency of a restaurant depends on how effectively you perform your job as a food
runner. The service area is one of the busiest areas of a food establishment, as a result of
this, the job requires that you are organized with an eye for detail, and that you know
exactly what your duties are so that you can carry them out efficiently and quickly.
MONITOR & ATTEND TO KITCHEN SERVICE POINTS
In order to provide the quick delivery of food from the

The Service Area - is the kitchen to the guest (room service, buffet service or plate
link between the kitchen service) you must ensure that:
and the food service area.
Food served is monitored to ensure that the order is correct. Nothing is

more irritating to a customer than when he places an order and after waiting
for a long time the order is incorrect. The lesson here is that you must exercise
great care in ensuring that the customer gets what he orders.
Portions served are adequate and according to portion control guidelines. If
you allow portions that are too large or too small to go by unnoticed it will
affect the establishment that you work with negatively. Portions that are too
large will cause loss of profit; portions that are too small will cause loss of
customers.

CHECKPOINT:
The policy of an establishment is that each customer gets a 4oz
chicken breast, however, customers are being served 6oz breasts.
This has been going on for over a month. Calculate the loss and
discuss the effect on the business with your learning facilitator and
classmates.
Refer to: Why do customers quit website:

http://www.ncs.sg/offerings/ehospitality.asp
Food is replenished and never allowed to run out on the buffet line.
This means that you have to pay constant attention to what is
going on around you, for example the flow of guests who are
coming to dine to ensure that food does not run out on the
buffet line
The presentation of plated meals is appetizing; and every plate is
checked for spills and drips. Remember the eyes eat first.
All utensils are on hand for the waiter/waitress
Food is served at the correct temperatures/hot food served hot
and cold food served cold.
The flow of food from the kitchen to the service point is
prompt and runs smoothly
Safety practices are observed in line with the organisations
guidelines with regard to prevention of accidents and burns
and proper food hygiene
Refer to: LG THHCOR0041A Follow workplace hygiene procedures
CHECKPOINT:
How do you think guest feel if they see spills or drips on the floor?
What does this say about the food runner?

ACTIVITY:
Visit a hotel restaurant and note the following:

How orders are taken and sent to the kitchen and how orders are
filled and sent from the kitchen to the service area.
How the activities are communicated within the kitchen and
between kitchen and service staff
You can speak with the supervisor and find out more about the food
runners function. You can then discuss with your
colleagues/learning facilitator what you observed.
COMMUNICATING EFFECTIVELY WITH YOUR SERVICE COLLEAGUES
To communicate effectively with your service colleagues requires that you be very
observant and alert and that you have a full understanding of your job function as well as
the flow of activities between the kitchen and the dining area. The success of the
establishment you work with is dependent on the partnership that you develop with
cooks, waiters, chef and your supervisor. You should have a sense of loyalty towards
your job and the people that you work with as well as a positive mind.
During your course of work you will have to communicate with those concerned by
doing the following:
Advise them of additional items that are required from the kitchen. This means
that you will have to be in constant discussion with your colleagues so that you
can find out on a timely basis what items are required. You need to maintain a
constant watch for items that need to be replenished either on the buffet line or in
the service area. You will also have to deal with other problems that may arise
which can interfere with the service.
CHECKPOINT:
What are some of the things you need to communicate with your
colleagues in the service area about?

Signal the readiness of meals for service to the waiter/waitress. You will have to
work closely with the persons in the kitchen to identify when meals are served
and are ready to be picked up by the waiter/waitress. Here you will have to be
very alert to ensure that meals are collected promptly, and are served at the
correct temperature.
Tip: To communicate effectively with your service colleagues you must be alert and
businesslike
ACTIVITY:
With the guidance of your learning facilitator demonstrate through

role-play with your colleagues taking orders from guests at a
restaurant to the chef in the kitchen.
How well did you communicate. What do you need to improve?
For more information on Satisfaction in dining services you can visit the
website http://www.alsuccess.com/articles/051feat2.htms

READY TO TEST YOUR COMPETENCE?
Now that you have completed this element, check to see whether you have fully grasped
all the components by doing the following self-assessment:
Checklist 1 Yes No
1. I know how to attend and monitor kitchen service points to

ensure prompt pick up of food ( ) ( )
2. I know how to check food in accordance with enterprise

standards ( ) ( )
3. I know how to check food for marks, spills and drips ( ) ( )
4. I know how to transfer food promptly and correctly place at

the appropriate service point in accordance with enterprise
5. I know how to advise appropriate colleagues promptly on

readiness of items for service ( ) ( )
6. I understand how to identify additional items required from

the kitchen through monitoring of service areas and
consultation with other service colleagues ( ) ( )
7. I know how to make requests to kitchen staff based on

identified needs ( ) ( )
Checklist 2 Yes No
1. Kitchen service points are attended and monitored to ensure

prompt pick up of food ( ) ( )
2. Food is checked in accordance with enterprise standards ( ) ( )
3. Food is checked for marks, spills and drips ( ) ( )
4. Food is promptly transferred and correctly placed at the

appropriate service point in accordance with enterprise

Checklist 2 Contd Yes No
5. Appropriate colleagues are promptly advised on readiness

of items for service ( ) ( )
6. Additional items required from the kitchen are identified

through monitoring of service areas and consultation with
other services colleagues ( ) ( )
7. Requests are made to kitchen staff based on identified needs ( ) ( )

ELEMENT 2: CLEAN & CLEAR FOOD SERVICE AREAS
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to clean and clear food service areas. Your learning
facilitator is there to assist you through the different activities, so on completion you
should be able to:
1. Maintain a clean and safe food service environment

2. Handle and dispose of food scraps in accordance with hygiene regulations
3. Remove used items promptly from the service areas and transport them safely
to the appropriate area for cleaning
4. Clean and store equipment according to enterprise and hygiene regulations
and procedures
MAINTAINING A CLEAN & SAFE ENVIRONMENT
You have a very important job to ensure that you maintain a clean and safe food service
environment order to:
Prevent contamination of food and food areas

Prevent accidents
Prevent food borne illnesses
Act within the law
Have you ever been to a restaurant where the floor, tables, glasses were dirty and the
place generally untidy? How did you feel?
TIP: Pay attention to detail; observe your work area to ensure that it is clean and tidy
Clean & Clear Dining and Service Area
Clear dining and service area of soiled napkins and tablecloths by placing them in
the container provided to be taken to the laundry
Used utensils should be neatly stacked on the sideboard and removed to the wash-
up area
Left over food items must be stored according to the guidelines of your
organisation
Collect and dispose of garbage in covered containers according to your
organisations procedures to prevent pests and bad odours
All sideboards and trolleys must be emptied and properly cleaned
Unused items must be placed in proper storage containers

TIP: Ensure that hot foods are cooled before storing in the refrigerator/freezer
CHECKPOINT:
How do you dispose of garbage correctly?
ACTIVITY:
Observe how the food runner at a hotel restaurant clean and clear
service areas.
You will need to practise doing these activities. Ask your learning
facilitator to arrange for you to do them.
CLEANING FOOD PRODUCTION EQUIPMENT
Food Production equipment include some of the following items:
Ovens
Bain Maries
Refrigerators
Food processors
Stainless steel utensils
Wood utensils
Plastic utensil
Small utensils
It is very important that you turn off all food production equipment before cleaning to
avoid injury and ensure that all the parts are cleaned properly to prevent the growth of
bacteria. Before storing equipment make sure they are properly dry after cleaning.
TIP: Do not clean equipment while in use

The diligence and efficiency with which you maintain the dining and service areas will
greatly influence the meal experience of your guests.
Have you ever purchased food from a restaurant that made you ill? If you do not keep
your work environment clean and tidy the same will happen to your customers. Sick
customers are lost customers; lost customers mean loss of business
You can clean the following utensils:
Cutting board
Chef Knife
Knives and forks
Blender
Discuss the difference between cleaning a cutting board and a blender. You must always
be careful and ensure all safety regulations are followed.
ACTIVITY:
All restaurants should provide the highest level of service. An

example of the criteria for such an establishment can be found on the
website http://www.exxonmobiltravel.com/criteria_restaurant.pdf.
What do you think about service offered at this website?
Discuss with your learning facilitator.

READY TO TEST YOUR COMPETENCE?
Now that you have completed this element, check to see whether you have fully grasped
all the components by doing the following self-assessment:
Checklist 1 Yes No
1. I understand how to remove used items promptly from

service areas and safely transferred to the appropriate
location for cleaning ( ) ( )
2. I know how to handle food scraps in accordance with

hygiene regulations ( ) ( )
3. I know how to clean and store equipment in accordance

with hygiene regulations and enterprise procedures ( ) ( )
Checklist 2 Yes No
1. Used items are promptly removed from service areas and

safely transferred to the appropriate location for cleaning ( ) ( )
2. Food scraps are handled in accordance with hygiene

regulations ( ) ( )
3. Equipment is cleaned and stored in accordance with

hygiene regulations and enterprise procedures ( ) ( )

Learning Management Services Department
Learning Resources Development Unit
Learner Guide Feedback Form
Your feedback on the Learner Guides is important to us. Please complete the
form below to indicate areas for review as you see necessary. For each
component tick [ ] the appropriate column.
Learner Guide Title:
Learner Guide Code:
LEARNER GUIDE INVESTIGATION

Area of Concern Good Fair Weak Element/Page
[ ] Self Assessment Checklist [ ] [ ] [ ]
[ ] Content [ ] [ ] [ ]
[ ] Activities [ ] [ ] [ ]
[ ] Checkpoints [ ] [ ] [ ]
[ ] Element Checklists [ ] [ ] [ ]
[ ] Graphics [ ] [ ] [ ]
[ ] References [ ] [ ] [ ]
Details of Concern:
Other Issues:
Your contact details:
[ ] Learner [ ] Instructor Institution: _______
Telephone #: E-mail:
Please cut along the dotted line and submit to:
Learning Resources Development Unit, Learning Management Services Department

Gordon Town Road, Kingston 6. Tel: 977-1700-5; Fax: 977-1115/977-1707
Version Control 1

Maintain Communication Between Kitchen and

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Maintain Communication Between Kitchen and

Uploaded by

Copyright:

Available Formats

LG-THHFAB0091A MAINTAIN COMMUNICATION BETWEEN KITCHEN AND SERVICE AREAS

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

Version 1 LRDU JAN. 03

Element 1: Liaise between kitchen and service areas................................................................7

Element 2: Clean & clear food service areas............................................................................13

Version 1 LRDU JAN. 03

Welcome to the Learners Guide for Competency Standard Maintain Communication

This Competency Unit

Maintain communication between kitchen and service areas addresses the

Element 1: Liaise between kitchen and service areas

Element 2: Clean and clear food service areas

Version 1 LRDU JAN. 03 1

Before you start

Before you start this Learners Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learners Guide (see below)

Planning your learning programme

Version 1 LRDU JAN. 03 2

Element 1 Liaise between kitchen and service areas Yes No

1. I can attend and monitor kitchen service points to ensure

2. I can check food in accordance with enterprise standards ( ) ( )

3. I can check food for marks, spills and drips ( ) ( )

4. I can transfer food promptly and correctly place at the

5. I can advise appropriate colleagues promptly on readiness of

6. I can identify additional items required from the kitchen

7. I can make requests to kitchen staff based on identified needs ( ) ( )

Element 2 Clean and clear food service areas Yes No

1. I can remove used items promptly from service areas and

2. I can handle food scraps in accordance with hygiene

3. I can clean and store equipment in accordance with hygiene

Version 1 LRDU JAN. 03 3

How did you do?

How to use this Learners Guide

We suggest that you:

Go through the sections/elements as they are presented (starting at Section 1)

Version 1 LRDU JAN. 03 4

Complete Assessment Exercise

Version 1 LRDU JAN. 03 5

Complete the self-assessment checklist at the end of each section or element.

Using the Computer and Other Resources

Version 1 LRDU JAN. 03 6

ELEMENT 1: LIAISE BETWEEN KITCHEN AND SERVICE AREAS

MONITOR & ATTEND TO KITCHEN SERVICE POINTS

In order to provide the quick delivery of food from the

Food served is monitored to ensure that the order is correct. Nothing is

Version 1 LRDU JAN. 03 7

Refer to: Why do customers quit website:

Refer to: LG THHCOR0041A Follow workplace hygiene procedures

Version 1 LRDU JAN. 03 8

Visit a hotel restaurant and note the following:

COMMUNICATING EFFECTIVELY WITH YOUR SERVICE COLLEAGUES

Version 1 LRDU JAN. 03 9

With the guidance of your learning facilitator demonstrate through

How well did you communicate. What do you need to improve?

Version 1 LRDU JAN. 03 10

READY TO TEST YOUR COMPETENCE?

1. I know how to attend and monitor kitchen service points to

2. I know how to check food in accordance with enterprise

3. I know how to check food for marks, spills and drips ( ) ( )

4. I know how to transfer food promptly and correctly place at

5. I know how to advise appropriate colleagues promptly on