Hospitality and Tourism Candidate Recording Forms Level 2 (2010)
- 2BS1 Prepare and Clear the Bar Area
- 2BS2 Serve Alcoholic and Soft Drinks
- 2BS3 Prepare and Serve Cocktails
- 2BS4 Prepare and Serve Wines
- 2BS5 Maintain Cellars and Kegs
- 2BS6 Clean Drink Dispense Lines
- 2BS7 Prepare and Serve Dispensed and Instant Hot Drinks
- 2BS8 Prepare and Serve Hot Drinks using Specialist Equipment
- 2BS9 Receive Store and Issue Drinks Stock
- 2FC1 Cook and Fnish Basic Fish Dishes
- 2FC2 Cook and Finish Basic Shellfish Dishes
- 2FC3 Cook and Finish Basic Meat Dishes
- 2FC4 Cook and Finish Basic Poultry Dishes
- 2FC5 Cook and Finish Basic Game Dishes
- 2FC6 Cook and Finish Basic Offal Dishes
- 2FC7 Cook and Finish Basic Vegetable Dishes
- 2FOH10 Store and Retrieve Information
- 2FOH11 Provide Tourism Information Services to Customers
- 2FOH1 Deal with Communication as Part of the Reception Function
- 2FOH2 Deal with the Arrival of Customers
- 2FOH3 Deal with Bookings
- 2FOH4 Prepare Customer Accounts and Deal with Departures
- 2FOH5 Produce Documents in a Business Environment
- 2FOH6 Use Office Equipment
- 2FOH7 Prepare to Communicate in a Business Environment
- 2FOH8 Handle Mail and Book External Services
- 2FOH9 Provide Reception Services
- 2FP1 Prepare Fish for Basic Dishes
- 2FP2 Prepare Shellfish for Basic Dishes
- 2FP3 Prepare Meat for Basic Dishes
- 2FP4 Prepare Poultry for Basic Dishes
- 2FP5 Prepare Game for Basic Dishes
- 2FP6 Prepare Offal for Basic Dishes
- 2FP7 Prepare Vegetables for Basic Dishes
- 2FP8 Process Dried Ingredients Prior to Cooking
- 2FP9 Prepare and Mix Spice and Herb Blends
- 2FPC10 Prepare Cook and Finish Basic Pastry Products
- 2FPC11 Prepare Cook and Finish Basic Cakes Sponges Biscuits and Scones
- 2FPC12 Prepare Cook and Finish Basic Grain Dishes
- 2FPC14 Prepare Cook and Finish Basic Cold and Hot Desserts
- 2FPC15 Prepare and Present Food for Cold Presentation
- 2FPC16 Prepare Cook and Finish Dim Sum
- 2FPC17 Prepare Cook and Finish Noodle Dishes
- 2FPC18 Prepare and Cook Food Using a Tandoor
- 2FPC1 Prepare Cook and Finish Basic Hot Sauces
- 2FPC2 Prepare Cook and Finish Basic Soups
- 2FPC3 Make Basic Stocks
- 2FPC4 Prepare Cook and Finish Basic Rice Dishes
- 2FPC5 Prepare Cook and Finish Basic Pasta Dishes
- 2FPC6 Prepare Cook and Finish Basic Pulse Dishes
- 2FPC7 Prepare Cook and Finish Basic Vegetable Protein Dishes
- 2FPC8 Prepare Cook and Finish Basic Egg Dishes
- 2FPC9 Prepare Cook and Finish Basic Bread and Dough Products
- 2FS1 Prepare and Clear Areas for Table Service
- 2FS2 Serve Food at the Table
- 2FS3 Provide a Silver Service
- 2FS4 Provide a BuffetCarvery Service
- 2FS5 Convert a Room for Dining
- 2gen1 Give Customers a Positive Impression of Yourself and Your Organisation
- 2gen2 Order Stock
- 2gen3 Maintain Food Safety when Preparing Storing and Cooking Food
- 2gen4 Maintain Food Safety when Storing Holding and Serving Food
- 2GEN5 Resolve Customer Service Problems
- 2Gen6 Promote Additional Services or Products to Customers
- 2GEN7 Deal with Customers Across a Language Divide
- 2GEN8 Maintain Customer Service through an Effective Handover
- 2GEN9 Maintain and Deal with Payments
- 2HK1 Clean and Service a Range of Areas
- 2HK2 Work Using Different Chemicals and Equipment
- 2HK3 Maintain Housekeeping Supplies
- 2HK4 Clean Maintain and Protect Hard Floors
- 2HK5 Clean and Maintain Soft Floors and Furnishings
- 2HK6 Provide a Linen Service
- 2HK7 Carry Out Periodic Room Servicing and Deep Cleaning
- 2PC1 Complete Kitchen Documentation
- 2PC2 Set Up and Close a Kitchen
- 2PR11 Produce Basic Bread and Dough Products
- 2PR12 Produce Basic Pastry Products
- 2PR13 Produce basic cakes sponges and scones
- 2PR14 Produce Basic Hot and Cold Desserts
- 2PR15 Produce Cold Starters and Salads
- 2PR16 Produce Flour Dough and Tray Baked Products
- 2PR17 Produce Healthier Dishes
- 2PR19 Maintain an Efficient Use of Food Resources
- 2PR1 Produce Basic Fish Dishes
- 2PR21 Prepare Operate and Clean Specialist Food Preparation and Cooking Equipment
- 2PR22 Liaise with Care Team to Ensure that Individuals' Nutritional Needs Requirements are Met
- 2PR24 Modify the Content of Dishes
- 2PR25 Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
- 2PR27 Promote New Menu Items
- 2PR2 Produce Basic Meat Dishes
- 2PR3 Produce Basic Poultry Dishes
- 2PR4 Produce Basic Vegetable Dishes
- 2PR5 Cook-Chill Food
- 2PR6 Cook-freeze Food
- 2PR7 Produce Basic Hot Sauces
- 2PR8 Produce Basic Rice Pulse and Grain Dishes
- 2PR9 Produce Basic Pasta Dishes