NTUC LearningHub

Mise-en-place is a French term which means to “put in place”. Before starting the actual work in the restaurant, everything should be in its place at the right position in a correct way. This initial preparation, which involves getting ready both food and beverage equipment and the surrounding area, to ensure efficient service of food and beverages.

Performing mise-en-place should involve keeping ready in advance the customers’ arrival in the restaurant such as restaurant cleanliness, table setting, linen, cutleries, accompaniment, side stations, bar, cashiers, staff decorum and uniforms.

This introductory course aims to help individuals who are involved in the basic service operation in food and beverage outlets/sectors to facilitate the preparation before the service operation commences. The course is targeted at F&B personnel, especially service front-liners such as waiters, cashiers, or stewards to learn how to manage the outlets systematically and ensure it is operational-friendly. This course will provide a good foundation in establishing standard operating procedures (SOP) to facilitate good practices in restaurants/outlets.

 

Course Objectives

 

Upon completion of this course, learners will be able to:

  • Clean workstations, tools and equipment.
  • Report discrepancies or damaged items to supervisor.
  • Replenish to replace service items.
  • Prepare garnishes for beverage service.
  • Set up service stations and tables.
  • Close and complete shift handover of POS systems
  • Participate in staff briefings to receive daily operations-related business information before service.

 

Pre-requisites

 

  • No prior experience or knowledge required.
  • Min 18 years old.
  • Primary school level onwards.
  • Able to read, write and speak in English (WLPN Level 3 and above)

 

Course Outline

 

  • LU1 - Understand the principles and requirements of preparing mise-en place
  • LU2 - Recognise the challenges present in service preparation
  • LU3 - Understand the operations of the POS system
  • LU4 - Understanding the guidelines of industry best practices in preparing of mise-en-place

 

Certificate Obtained and Conferred by

 

Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)

 

Categories
More Information
  • NTUC LearningHub
Sponsored Content
Location
  • NTUC Trade Union House, 73 Bras Basah Road. S.189556, Singapore, Central Singapore Community Development Council 189556

  • No comments yet.
  • Add a review
    error: Content is protected !!