FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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serving
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bussing
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sidework
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hospitality
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Detailed explanation-1: -In North America, a busser, more commonly known as a busboy or busgirl, is a person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.
Detailed explanation-2: -Make sure you clear from the right-hand side of the guest, always walking clockwise. Try to upsell while clearing the table. To help the stewarding, place soiled dishes correctly in the dishwashing area. Keep constant eye contact, and make sure the guest has not to call for you.
Detailed explanation-3: -Memorize table placements. Learn how to read guests’ behavior. Carry only what you can handle. Clear plates as courses start to come in. Top off any beverages/Bring any extra utensils. Thoroughly clean and reset each table after guests leave. 7 Essential Restaurant Suppliers and How to Find Them.
Detailed explanation-4: -Prep-scrape off food. Fill-get some clean, hot, soapy water. Wash-scrub them, under the water. Rinse-wash off all suds and residue. Dry-air dry or towel dry.