This Manual is designed to provide the employee with a full knowledge of how to provide a Carvery service.  They will learn the correct procedures associated with laying up the Carvery, the importance of displaying foods correctly and maintaining all foods at the correct temperature.  They will also learn the importance of maintaining a clean dining and service area and the procedures associated with maintaining a hygienic work area. 

Training Manual created in Microsoft Word Format

No. of Pages: 12

Contents:
Trainee Information
Certificate of Completion
Introduction
Be Organised 
Equipment for Service 
Set up of Tables in the Restaurant
Set up of Carvery Area  
The Carvery – Maintaining Good Service
Serving Customers from the Carvery 
Self Assessment Test

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