MODULE 3 Restaurant Mise en Place

OBJECTIVES

By completing this module, the student should be able to:

• Εxplain the importance of cleaning the room and the equipment
• Name the spaces of daily cleaning and maintenance work
• Describe the cleaning of the interior spaces of the restaurant
• Explain the cleaning technique for:
  - The furniture
  - Glass surfaces
  - The walls
  - The Ceilings
  - The floors
  - Luminaires
  - The decorative elements
  - Plastic Waste Bins
  - Restaurant utensils
• Explain the importance of mise en place (daily preparation of the restaurant)
• Mention the duties of the waiters according to the work plan of the restaurant (routine program)
• Name the necessary utensils and linens for à la carte menu
• Distinguish the difference between à la carte and table d'hôte menu