(a) State the six basic technical skills in food and beverage service.
(b) State two uses of serviettes.
Explanation
(a) The Six Basic Technical Skills in Food and Beverage Services; -Holding and using service spoon and fork. -Carrying plates. -Using a service salver. -Using a service plate. -Carrying glasses. -Carrying and using large trays.
(b) Uses of Serviette; -For protecting diners garments from stains. -For cleaning lips during meals. -For decoration. -For cleaning hands.