Institute of Commercial Management | Qualification Subject

Restaurant Services

Main Topics of Study

Staff and Workplace

  • Restaurant service in catering context
  • Waiting staff and kitchen support
  • Conduct and appearance
  • Restaurant and equipment
  • Ancillary sections and services
  • Preparing the restaurant

Meals and Menus

  • Menu trends and composition
  • Function menu making
  • Food and menu terms
  • Cookery as product knowledge

Main Meal Service

  • Preparing for service
  • Guest reception and orders
  • Forms of service
  • Procedures and techniques
  • Serving courses and dishes

Control, Functions and Other Services

  • Checking, control and the bill
  • Functions and outside catering
  • Breakfast, lounge and floor service

Liquor and Tobacco

  • Table wine and wine lists
  • Equipment and handling
  • Serving and selling
  • Drinks, licensing and tobacco

Example Candidate Response Booklet

Example Candidate Response (ECR) Booklets are a source of crucial information for Centres and Candidates as they use real candidate responses. We ask Senior Examiners to comment on five or more responses in terms of why the mark was awarded with commentary about how to improve the answer (if necessary).

Recommended Reading

Main Text:

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Food & Beverage Service – Lillicrap & Cousins  (Hodder & Stoughton)

Indicative Text:

Alternative Text and Further Reading: