(a) List eight food and beverage service personnel. (b) List eight items required for table setting.

Assessment: WAEC SSCE - Catering Craft Practice - 2017 (Alternative to Practical Work) Subject: Catering Craft Practice

Question 1 Report

(a) List eight food and beverage service personnel.

(b) List eight items required for table setting.

Answer Details

(a) Eight food and beverage service personnel

  • Restaurant manager.
  • Head waiter (maître d'hôtel).
  • Station head waiter (chef de rang).
  • Waiter or waitress (commis de rang).
  • Wine waiter (sommelier).
  • Trainee or apprentice waiter (commis débarrasseur).
  • Barman (bartender).
  • Cashier.

A reception head waiter and a carver are also acceptable.

(b) Eight items required for table setting

  • Table cloth (and underlay).
  • Table (large) knife.
  • Table (large) fork.
  • Side (fish or dessert) knife and fork.
  • Soup spoon.
  • Side (bread) plate.
  • Water glass (and wine glass).
  • Table napkin (serviette).

A cruet set and a table (flower) centrepiece are also acceptable.

Read lesson note on Table Laying And Setting (WAEC)
Read lesson note on Food And Beverage Service Personnel (WAEC)
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