This unit introduces students to the basic concepts of food service and the skills, knowledge and responsibilities regarding it. The knowledge and skills acquired in this unit will prepare students for roles in food service outlets. Students will explore the factors involved in the meal experience and will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in a variety of operations. Furthermore, students will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs. Students are required to demonstrate a professional approach towards practical customer care and the demonstration of food service skills. Throughout the unit, students will have the opportunity to develop the skills appropriate for a range of different outlets, such as restaurants – Fine dining, Brasserie, Café, Room Service and Banqueting. Students will learn and understand the importance of the working hygiene conditions, set up place setting based on a given menu, the complexities of order taking, the service of wines and more.