Explanation

(a) Essential information required when booking in the food and beverage department; (i) The name of the person/customer making the booking (ii) The day and date the booking is required. (iii) The number of covers/guests required (iv) The time the booking is required (v) Any special request (vi) Customers phone number (vii) The type of service required (viii) The date and time the booking was made (ix) Address of the customer (x) Location/venue of the event.

(b) Common accidents that could occur in the kitchen; (i) Cut (ii) Scratch (iii) Scald (iv) Burn (v) Strain (vi) Sprain ( vii) Fall (viii) Bruise (ix) Electric shock (x) Trip (xi) Slip 

(c) Ways of reducing wastage in the kitchen; (i) Correct purchasing method (ii) Using portion control equipment (iii) Appropriate storage system (iv) Ability of staff to use resources efficiently (v) Using sharp cutting equipment (vi) Appropriate preservative methods (vii) Getting accurate booking details/information (viii) Using accurate measurement of food items/commodities 

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