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Level 2 Food and Beverage Service BTEC
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Level 2 Food and Beverage Service BTEC
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Level 2 Food and Beverage Service BTEC
– Topics
Bar service
Stock control and handling
Legal, social, and environmental responsibilities
Preparation and service of various drinks
Bar equipment and glassware
Types of licensed establishments
Food and beverage service
Service styles, techniques, and equipment
Cash handling procedures
Preparation, clearing, and relaying of tables
Menu knowledge and dish ingredients
Food and beverage sequences and procedures
Food safety in catering
Safe food practices, storage, and disposal
Personal hygiene practices
Safeguarding food from spoilage
Food contamination hazards
Food safety legislation and regulations
Functions and events service
Evaluating functions and events
Banqueting management and coordination
Service styles and techniques for various events
Preparing and setting up function rooms
Types of functions and events in the hospitality industry
Gueridon service
Presentation and serving techniques
Flambé and carving skills
Menu knowledge and dish ingredients
Types of trolleys, equipment, and utensils
Principles and techniques of gueridon service
Health, safety, and security in the hospitality work environment
Security measures and procedures
Fire safety principles
Workplace hazards
Risk assessment and control
Legal responsibilities and legislation
Introduction to the hospitality industry
Customer expectations and requirements
Organizational structures
Job roles in the hospitality industry
Types of hospitality business
Principles of customer service in hospitality, leisure, travel and tourism
Handling customer complaints and feedback
Personal presentation standards
Communication and interaction with customers
Importance of customer service
Silver service
Customer interaction during service
Clearing, relaying, and crumbing down of tables
Serving equipment and utensils
Menu knowledge and procedures
Techniques and procedures of silver service
Table service
Customer feedback and service improvement
Bill presentation and payment handling
Carrying and clearing techniques
Preparation of service areas and equipment
Types of table service in various hospitality settings
Wine and beverage service
Tasting, storing, and maintaining quality of wines
Beverage serving techniques
Wine and food pairing
Wine production and regions
Types of alcoholic and non-alcoholic beverages