Crockery Handling For F&B Professionals

About This Course

Handling crockery correctly is essential for maintaining hygiene, preventing accidents, and delivering smooth, professional service. From plates and bowls to trays and teapots, this course gives food and beverage staff the knowledge and practical skills to handle, store, clean, and serve with confidence and care.

In this course, you will learn:

• Why proper crockery handling is important for hygiene and guest experience

• The different types of crockery and their correct uses

• How to clean, sanitise, store, and inspect crockery safely

• Techniques for carrying, serving, and setting crockery efficiently

• What to do in case of spills, breakages, or damage

• How to dispose of or recycle broken crockery responsibly

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Crockery Handling For F&B Professionals.”

Course Curriculum

4 Chapters

Chapter 1 - Introduction to Crockery Handling

Covers why correct crockery handling is vital for hygiene and guest satisfaction, outlines common crockery types used in restaurants, and explains essential cleaning and storage practices.

Chapter 2 - Safe and Efficient Crockery Handling Techniques

Focuses on proper carrying, serving, and communication techniques to prevent accidents and improve service efficiency, as well as handling spills and breakages safely.

Chapter 3 - Managing Damaged and Soiled Crockery

Details how to identify, report, and safely dispose of damaged crockery, outlines cleaning and sanitising procedures, and explains waste segregation and recycling practices.