This course is recognizes people who have the competencies required for working in hospitality operations and food and beverage service operations.
This unit standard specifies the competencies required to set tables and demonstrate knowledge of the different types and uses of hospitality glassware, cutlery and crockery and table linen. People credited with this unit standard are able to: identify types and uses of cutlery and crockery; clean and store cutlery and crockery; use, clean and store glassware; identify, clean and store various types of table linen; and prepare and set tables for service.
- Trainer: Martha Johannes