Learning Modules

in
Food and Beverage Services
for Grade 12
(SY:2020-2021)

Prepared by:

GRETCHEN V. LAURENTE, LPT

Subject Teacher

Module 1:
Name:_________________________

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 Module: 2
Supplies and Equipments
for Service Stations

INTRODUCTION

The Learning Module on Food and Beverage Services for Grade 12 designed as a specialization
course aimed to develop the knowledge, skills and attitude of the students in performing the task required
in food and beverage service.

In line with the Department of Education’s (DepEd) vision of providing highly skilled and
technologically proficient Tech-Voc graduates who are ready to work in industries or go into business,
this module hopes to pursue this vision by providing rich and intensive learning experiences which are
not only theoretical but actual and authentic based.

By using this module, it is hoped that the students specializing in this area of specialization will
possess the knowledge and skills including the right attitude to understand and perform all the hands-on
competencies prescribed in this area, while at the same time qualify them to a National Certificate II
granted by the Technical Education and Skills Development Authority (TESDA).

Restaurant supplies and equipment's include products that are required for dish preparing,
maintenance, storage space and consumption. To operate properly, dining places require good
management and adequate supplies and equipment's. Restaurant supplies such as refrigerators, food
processors, dishwashers and cutlery need to be maintained and fixed regularly

Module: 2
Supplies and Equipments
for Service Stations

MODULE 2

Supplies and Equipments for Service Stations

Good day my beloved student! How are you today? I hope you are doing great! Today is the first
day to begin the lesson, this is the continuation of your first semester subject.

Specifically, after completing the task of this module, you should be able to:

1. Identify the supplies and equipment’s for service stations.

Initial Task
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 A. Identification: Answer the following questions. (2 points each)

_______________1. A rectangular cloth used at the table for wiping the mouth and fingers
while eating
_______________2. A list of food and beverage offered to the customer.
_______________3. The time and place where retail transaction is completed.
_______________4. It enable the servers to serve/ dish out food quickly and easily.
_______________5. Using this trolley, the food is flambeed at the guest table.

A. Explain

1. 1. Why is it important that all TABLEWARES and DINING ROOM EQUIPMENT are cleaned, wiped,
and put in their proper places.

Rubric:

Organization ……………………………………………………………………….10 points

Sentence Structure, Grammar, Mechanics and Spelling……….…………10 points

Focus and Details…………………………………………………………...……..10 points

30 points

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Let’s Discuss
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 Restaurant supplies and equipment's include products that are required for dish preparing, maintenance,
storage space and consumption. To operate properly, dining places require good management and adequate
supplies and equipment's. Restaurant supplies such as refrigerators, food processors, dishwashers and cutlery need
to be maintained and fixed regularly.

SUPPLIES

1. A NAPKIN, SERVIETTE or face TOWELLETE is a rectangle of cloth used at the table for
wiping the mouth and fingers while eating. It is usually small and folded, sometimes in intricate designs
and shapes.

2. In a restaurant, a MENU is a list of food and beverage offered to the customer. A menu may be
à la carte - which guests use to choose from a list of options or table d'hôte, in which case a pre-established
sequence of courses is served.

3. When we write up the ORDER, we write up the invoice for pricing, the packing SLIP for
shipping the finished product, and the work ORDER showing what needs to be done.

4. A WINE LIST is a menu of wine selections for purchase, typically in a restaurant setting. A
restaurant may include a list of available wines on its main menu, but usually THE provides a separate
menu just for wines. Wine lists in the form of tasting menus and wines for purchase are also offered by
wineries and wine stores. LIST A restaurant's sommelier is usually in charge of assembling the wine list,
educating the staff about wine, and assisting customers with their wine selections.

5. CONDIMENTS are edible food items which are additions to a dish or meal. These items are
not strictly necessary in themselves to the dish or meal, but add to the enjoyment by enhancing or
contrasting with the main food.

6. a A TOOTHPICK is small stick of wood, plastic, bambyo, metal, bone or other substance used
to remove detritus from the teeth, usually after a meal. A toothpick usually has one or two sharp ends to
insert between teeth. They can come in both wood and plastic, and can also be used for picking up small
appetizers (like cheese cubes or olives) or as a cocktail stick

7. TABLECLOTH and PLACEMATS are normally used separately, however, there are no set
rules when it comes to using them and etiquette rules do not require that these two items be used
separately. Placemats are used alone at verv informal events. while tablecloths are used when the event is
more formal. but can also be used for fun, festive. informal celebrations. Both items can be used for special
occasions or every day dining, depending on the atmosphere you want to create.

8. SALT AND PEPPER SHAKERS for in the UK, mit and pepper pota) are condiment
dispensers used in Western culture that are designed to allow diners distribute grains of edible salt and
ground peppercorns. Salt and pepper shakers are sometimes held in a cruet-stand.

9. An ASHTRAY is a receptacle for ash from cigarettes and cigars. Ashtrays are typically made of
fire retardant material such as glass, heat- resistant plastic, pottery, metal, or stone.

EQUIPMENTS

1. SERVICE TRAY STANDS - Make serving food to your guests easier with the use of tray
stands. A tray stand can be placed at strategic locations next to tables to enable your servers to dish out
food quickly and easily. They also help save table space as they can be used to collect dishes after use.

2. GUERDON OR FLAMBÉ TROLLEY - A gueridon or flambé trolley is a small mobile trolley

that can be placed alongside the guest's table. It consists of one or two burners, a gas cylinder and a work
and storage space for plates and cooking equipment. Using this trolley, the food is flambéed at the guest's
table. Only skilled and well trained waiters are allowed to handle this service as there is the risk of spoiling
food by overcooking it, and of the flame causing a fire in the premises.

3. CAKE DISPLAY Diners used to showcase their freshly baked goods in glass-covered, pedestal
cake stands, giving their patrons something to contemplate while they dined on their lunches and suppers.

4. FREEZERS AND REFRIGERATORS All commercial kitchens require a refrigeration unit of

some type. Refrigerating food items prevents them from perishing quickly, pre serves freshness, and
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provides cand food storage space. Industrial grade refrigeration units are designed to meet the unique needs
of the food industry, so they are a key purchase for any food handling operation. There are many varieties
of coolers and freezers available, but your purchasing decisions will generally involve two types: reach-in
or walk-in units.

5. SLICERS - tasked with cutting meat, cheese, or other foods with speed and precision. If your
slicing is low volume or infrequent, a manual food slicer is a better, less expensive option. However, for
larger amounts of food or foods that need to cut to specific proportions, choose an electric o slicer instead.
Electric slicers are automatic, which can save you time and labor. Moreover, most electric slicers allow you
to turn off the automatic function and operate the machine manually.

6. FOOD PROCESSOR is a kitchen appliance used to facilitate repetitive tasks in the preparation
of food. Today, the term almost always refers to an electric motor-driven appliance, although there are
some manual devices also referred to as "food processors". Food processors are similar to blenders in many
forms. The primary difference is that food processors use interchangeable blades and disks (attachments)
rather than a fixed blade. Also, their bowls are wider and shorter, a more proper shape for the solid or semi-
solid foods usually worked in a food processor. Usually, little or no liquid is required in the operation of
the food processor, unlike a blender, which requires a certain amount of liquid for the particles to move
around the blade.

7. COFFEMAKERS or COFFEE MACHINE Dare cooking appliances used to brew coffee.

While there are many different types of coffeemakers using a number of different brewing principles, in the
most common devices, coffee grounds are placed in a paper or metal filter inside a funnel, which is set over
a glass or ceramic coffee pot, a cooking pot in the kettle family. Cold water is poured into a separate
chamber, which is then heated up to the boiling point, and directed into the funnel. This is also called
automatic drip-brew.

8. WINE ACCESSORY:

CABINETS. Display, protect and serve whites and reds at the perfect temperature. Combine two
or to create impressive and functional wine wall. more an

SHOWCAVE. More than a cabinet. A perfect haven for your finest bottles. Make a sophisticated
statement to impress even the most discerning customers.

DISPENSER SERVING SYSTEMS. Profitably improve your Wine Program. This wine
preservation system allows you to offer more fine wine by the glass. Precise pours. Perfect serving
temperatures. Preserve for 3 weeks. No waste. No risk.

RACKS. Organize and store your stock.

The POINT OF SALE (POS) or POINT OF PURCHASE (POP) is the time and place where a
retail transaction is completed. At the point of sale, the merchant calculates the amount owed by the
customer, indicates that amount, may prepare an invoice for the cuNomer (which may be a cash register
printout), and indicates the options for the customer to make payment. It is also the point at which a
customer makes a payment to the merchant in exchange for goods or after provision of a service. After
receiving payment, the merchant may issue a receipt for the transaction, which is usually printed but is
increasingly being dispensed with sent electronically

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 Let’s Practice
A. Self-Check 1.1-1 Matching Type:
Identification:

_________________1. The larger amounts of food or foods that need to cut to specific proportions.

_________________2. A perfect haven for your finest bottles.

_________________3.Used to showcase their freshly baked goods in glass-covered, pedestal cake stands.

_________________4. These items are not strictly necessary in themselves to the dish or meal, but add to
the enjoyment by enhancing or contrasting with the main food.

_________________5. It is usually small and folded, sometimes in intricate designs and shapes.

_________________6. It is the form of tasting menus and wines for purchase are also offered by wineries
and wine stores.

_________________7. These are are typically made of fire retardant material such as glass, heat- resistant
plastic, pottery, metal, or stone.

_________________8. This is similar to blenders in many forms.

_________________9. It protects and serve whites and reds at the perfect temperature.

_________________10. Use to organized stocks.

Generalization

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You have completed all the tasks in this module. Now you are very much prepared to
learn new things on the next module.

God bless and see you soon. Stay safe.

Answer Key

Initial Task : A (2 points each)

1. Napkin, Serviette or Face Towellete.

2. Menu
3. POINT OF SALE (POS) or POINT OF PURCHASE (POP)
4. Service Tray Stand
5. Gueridon or Flambe Trolley

Initial Task : B

Essay Type: Answers may vary

Rubric:

Organization ……………………………………………………………………….10 points

Sentence Structure, Grammar, Mechanics and Spelling…………………10 points

Focus and Details…………………………………………………………...……..10 points

Let’s Practice: B

1. Slicer
2. Showcave
3. Cake Display
4. Condiments
5. Napkin
6. Wine List
7. Ashtray
8. Food Processor

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 9. Cabinet
10. Racks

Reference

Basbas L.D. (2017). Food and Beverage Services. Quezon City, Philippines .Rex
Printing company, INC. p. 84-86

Reference/s:

https://en.wikipedia.org/wiki/Napkin

► https://en.wikipedia.org/wiki/Menu https://www.collinsdictionary.com/dictionary/english/packing-slip

► https://en.wikipedia.org/wiki/Wine

► http://www.cooksinfo.com/condiments

► https://en.wikipedia.org/wiki/Toothpick

► https://www.hunker.com/13411295/how-to-use tablecloths- placemats

► https://en.wikipedia.org/wiki/Saltand pepper shakers

► https://en.wikipedia.org/wiki/Ashtray

► https://www.tigerchef.com/tray-stands.html

► http://www.cookeryindia.com/2010/06/26/trolleys-gueridon-or- flambe-trolley

► https://www.amazon.com/Display Pastry Stainless-Acrylic Onesource/dp/BOOOFUOBOW

https://pos.toasttab.com/blog/restaurant equipment https://en.wikipedia.org/wiki/Coffeemaker
https://www.eurocave.com.au/professional series/ https://en.wikipedia.org/wiki/Point of sale

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