Case studies put students in real-life scenarios and help them learn how to react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. It offers a competence-based approach, complemented by activities and pointers, to enhance students’ knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead’ sections at the end of each unit, encourage further learning and development.

CONTENTS:
1. Maintaining a safe and secure working environment
2. Maintaining a professional and hygienic appearance
3. Dealing with customers
4. Operating a payment point and handling cash
5. Handling and recording non-cash payments and refunds
6. Preparing and clearing areas for table service
7. Providing a table service
8. Providing a table drink service
9. Providing a carvery of buffet service
10. Providing a silver service
11. Preparing and serving bottled wines