CDACC Food & Beverage Service study plan

Map the full service sequence for à la carte, table d'hôte and buffet service, then write the mise-en-place checklist for each cover type from memory

Demonstrate the correct order of service and clearing for a three-course meal, naming the side from which plates are placed and removed for each course

Set up a four-cover table with correct cover layout, cutlery sequence and glassware, and self-score it against a written standard

List the ten most common service faults (spills, wrong cover, premature clearing, reaching across guests) and state the recovery action for each

Practise greeting, seating, order-taking and upselling scripts aloud until each step is fluent without notes

Handle five scripted guest-complaint scenarios (cold food, long wait, wrong order, bill dispute, dietary mistake) and record the resolution steps used

Draft a guest-cycle touchpoint map showing where staff can add value between arrival and departure

Explain how to adapt service for guests with mobility, hearing, vision or dietary needs in at least four concrete adjustments

Identify the key food-safety hazards in a food and beverage outlet and classify each as biological, chemical or physical with a control measure

State the safe temperature zones and holding times for hot and cold food, and describe how to check and record them

Sequence the correct handwashing procedure and list when staff must wash hands during a shift

Describe cleaning and sanitising routines for front-of-house surfaces, glassware, cutlery and beverage equipment, including chemical dilution and contact time

Outline the correct response to a suspected food-borne illness complaint, including what to record and who to notify

Classify wines by type, grape and style, and match at least six classic food-and-wine pairings with a stated reason for each

Describe the correct sequence for opening, decanting and serving red, white and sparkling wine, including temperature and glassware

List the main spirit categories with one production note and one classic serve for each

Explain the correct draught and bottled beer service steps, including glass cleanliness and pour technique

Describe how to prepare and serve four non-alcoholic beverages (coffee, tea, juices, mocktails) to a consistent standard

Construct a three-course menu for a given brief, applying balance of flavour, texture, colour and cost across courses

Cost each menu item from a written recipe to a portion cost, then set a selling price using a stated food-cost percentage and show the working

Calculate the menu's overall food-cost percentage and identify the two dishes with the weakest margin

Describe how to conduct a menu-engineering review using popularity and profitability to classify dishes into four categories with an action for each

Complete a stocktake for a list of ten items, reconcile opening stock, purchases, issues and closing stock, and calculate variance for each

Explain the correct receiving, storage and issuing procedure for perishable and dry goods, including FIFO and stock rotation

Draft a short written briefing to a service team explaining a new menu or procedure, in plain language

Role-play taking an order by telephone and confirm it back accurately, then note three communication errors to avoid

Describe how to give and receive feedback on a service error using a structured, respectful approach

Identify the main workplace hazards in a restaurant or bar and state the control for each, including slips, burns, manual handling, glass breakage and gas or electrical risks

Describe the correct response to a fire, a minor injury and an evacuation, including the location and use of fire equipment and first-aid provisions

Explain how to handle a security incident such as theft, an aggressive guest or an unattended bag, including when to escalate

State the professional and legal obligations around responsible service of alcohol, refusing service and recording incidents

Describe how to handle confidential guest information and payments ethically, including card handling and data protection

Complete a timed full-length practice paper under exam conditions and score it by domain

Review every wrong answer by domain and write the correct rule or procedure in your own words

Re-test the two weakest domains with fresh questions until you reach your target score

Recite the key facts for hygiene temperatures, service sequences, costing formulas and beverage service from memory without prompts