Course Description: Food and Beverage Services 2

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Course Description
Food and Beverage Services 2
This curriculum guide on Food and Beverage Services leads to

National Certificate Level II (NC II). This course is a continuation of Food
and Beverage Services 1 which is designed for a high school student to
develop knowledge, skills, and attitude to perform the tasks required.
Combined FBS 1 and FBS 2 covers the core competencies of:
(1) prepare dining room/restaurant area for service;

(2) welcome guests and take food and beverage orders;
(3) promote food and beverage products;
(4) provide food and beverage services to guest;
(5) provide room service; and
(6) receive and handle guest concerns.
Digital Communication and Technological College Inc.

Prepared by: Ms. Merlita D. Rivadenera 1
WEEK 1
Desired Learning Outcomes
 Discuss the Principles of Food and Beverage Service

 Illustrate the Different Food Service Styles
Principles in Food and Beverage Service

SOME BASIC PRINCIPLES OF SERVICE
1. When the food is served at the table from a dish to a

guest’s plate, it is done from the left.
2. When food is pre-plated, the service to the guest is

done from the right.
3. All beverages are served from the right.
4. Soups are served from the right unless poured from a

soup tureen in which case it is done from the left.
5. Ladies are always served first.
6. Soiled plates are always cleared from the right.
7. Fresh cutlery and crockery is always served from the

right.
8. Never reach across the guest.
Basic Food & Beverage Service Rules

There are basic principles in food & beverage service that a waiter must know & follow:
1. In service always walk on the right side.
2. Never make an abrupt stop whilst walking (The waiter behind you
may run into you).
3. Always walk forward not backwards.
4. The service napkin is either on the service station or in the vest

pocket.
5. The left hand holds the plate, the right hand serves it.
6. When food is served by the waiter at the table from a platter onto
a guest
plate, the service is done from the left.
7. When food is pre-plated the service to the guest is usually done

from the right, though modern convention permits service from the
left also.
8. Beverages are served from the right.
9. Soups are served from the right unless it is poured by a waiter

from a large tureen into a soup cup in which case it is done from the
left of the guest.
10. Bread & butter are served from the left.

11. The fish bowl is served from the left.
12. Ladies are always served first, the oldest before the youngest.
13. Never reach across a customer. Hence, when a guest is present

at the table, all items & equipment on the right of the guest must be
placed from the right & items on the left from the left.
14. Always clear plates when all customers have finished eaten.
15. During clearing or moving food to another plate, slightly turn

away.
16. Clearing is done the same way then serving, clockwise & from
the right.
17. Never turn your back to the guest whilst talking or working in
front of him.
18. Hot dishes from the menu are served on a hot plate, cold items
from the menu is served on a cold plate.
19. For birthday, anniversary or honorable events in general, the

Honored person is always served first. But if it is a hosted dinner,
the host is always served last.
20. Kids are always served first when accompanied by their parents.
21. Always serve Cutlery & glasses from a service tray.
22. Each drink is served in its respective glass type.
23. Never carry more than four plates when clearing tables.
24. Bread plate, butter, salt & pepper is cleared after main course,
unless cheese is served for dessert.
25. If cheese is ordered, clean cutlery is to be set.
26. After main course is cleared always use a table crumbler. (Table
crumbler)
27. The host or person ordered the wine always tastes the wine,
unless the person wishes that another guest tastes the wine.
28. White wine & Champagne is opened on the table or for

Champagne in the hands but never in the wine cooler.
29. White wine & Champagne is served with a wine/ service napkin
to avoid temperature increase & for protection.
30. The label faces always the guest when opening a bottle.

31. If wine is served out of a wine rack/ holder (not decanted wines),
wine glasses are taken out touched on the stem & slightly turned
before pouring.
32. Wines are to be tasted by the host before decanting.
33. An ashtray is full & to be cleared after one cigarette bud.
34. For Guèridon service; always use both hands to serve each item
on the guest plate.
35. For banquets; always remove the napkins after coffee service.
36. Never ever place a service tray or cleared plates on a set, clean
or by guests used table.
37. Dome covers are removed straight back to the kitchen & not left
on the guest table.
38. Always use large spoon & fork for service cutlery (service by
platters, on buffets).
39. Sauces, condiments or bowls are always served with an under

plate & doily.
40. Wine capsule is opened below the lip.
41. Don’t turn the bottle when opening the bottle with a corkscrew.
42. Always remove all empty glasses before coffee is served.
Other Basic Principlesof Food Service Management
• Food safety.
Food-borne illnesses and contamination sicken thousands of diners
every year. Food service managers enforce sanitation rules to prevent
the spread of sickness. This includes making sure cook lines, dining
rooms, and storage spaces are clean, in good repair, and free of debris
that could fall into containers. They also ensure the proper rotation of
stocked items to prevent spoiled goods from reaching their customers’
plates.
• Value.
Modern restaurant patrons want flavor at a reasonable price. Food
service managers work with chefs to develop menus that satisfy the
palate without breaking the establishment’s budget. Service is also
included in the value measurement. Servers, hostesses, bartenders,
even bus staff are an integral part of the diner’s experience. Food
service managers are there to make sure service staff always treats their
customers professionally. When customers are unhappy, the food
service manager is responsible for restoring their faith in the eatery.

• Cost control.
Restaurant budgets are heavy with food and labor costs. One of the
biggest responsibilities food service managers face is providing high-
quality service, food, and drinks while maintaining a profitable operation.
This means managing budgets, analyzing business patterns for
scheduling purposes, and keeping track of ingredient inventory and
other supplies.
• Laws and regulations.
Commercial kitchens are subject to a variety of national, state, and local
legal requirements. Food service managers train their staff on the laws
that affect their specific role. They also monitor employees to ensure full
compliance with all necessary regulations. Obtaining and renewing
licenses, bookkeeping and payroll, and paying government taxes and
fees are other functions food service managers fulfill.
These basic principles build the foundation of a successful commercial

kitchen operation. Food service managers use these rules to inform their
daily actions and decisions.
Why Food Service Managers Need a Formal Education

Many food service manager positions require little more than a high school education.
However, there are many advantages to getting a degree before starting your career.
• Higher starting wage.

While length and quality of work experience are important factors in
determining salary, having an accredited degree can make a huge
difference too. Employers are often willing to pay higher starting wages to
degree holders. Because they have already proven their knowledge and
ability, hiring managers know they are ready to contribute with little
additional training.
• Greater career flexibility.

A formal training program teaches you how to work in a variety of
commercial kitchen settings, from store bakeries to 5-star steakhouses. If
you are depending on your past experience to qualify for a position, you
may find yourself stuck in the same type of establishment. Getting a
degree gives you more control over the direction of your career.
• Validation.
You may have great experience and stellar references, but employers
need verifiable facts. A formal, accredited degree validates your
experience and gives potential employers a solid way to measure your
abilities.
• Hands-on experience.
Those who have not worked in restaurants before can gain similar
experience in a training program. Cooking schools use real commercial
kitchens to teach students the procedures they will use every day in their
careers. Students gain real-world experience with the added benefit of
expert guidance from instructors.

A formal training program gives you the best options for a long and
lucrative career in food service management.
DIFFERENT FOOD SERVICE STYLES
1. Gueridon Table Service-The highlight of this type

of service is the use of the 'gueridon' or a mobile
cooking trolley, which has a burner, cooling store,
provision for storing cutlery and crockery, and other
fundamental cooking utilities. The dish to be served is
half-cooked in the kitchen, and is finished in front of
the guests at the table. The Gueridon service is
practiced at select hotels and restaurants, and can be
used to serve starters, main courses, as well as
desserts.
1-b Gueridon Service- This is a service where a

dish comes partially prepared from the kitchen to
be completed in the restaurant by the waiter or,
when a complete meal is cooked at the table-side
in the restaurant. The cooking is done on a
gueridon trolley which is a mobile trolley with a
gas cylinder and burners. The waiter plays a
prominent part, as he is required to fillet, carve,
flambé and prepare the food with showmanship.
The waiter has to have considerable dexterity and
skill.
2. Silver Table Service- is a British term that refers to a skilled technique in which the
wait staff transfers food from a serving dish to the guest's plate. Service is always
initiated tableside and from the guest's left. Silver service is a skill that involves several
steps. In addition to serving out portions of food with a fork and spoon, waiters must
remember to: Set the table with glassware nested in a diagonal pattern to the diner's
right; with the glasses placed in the order they will be used from course to course (the
water glass always goes directly in front of the guest, as it will be used for the whole
meal) Always serve the guest from the left unless
delivering drinks or plated meals, which are served
from the right When serving out the main course, the
meat is always served first, followed by the potatoes or
other starch and finally the vegetable Serve the guest

to the host's right first; then, continue service clockwise Clear plates and glassware from
the guest's right, following the same starting point and clockwise pattern as initial service
Silver service originated in England and was first used by in-house staff catering to the
country's upper class and elite. Today, it is still used in fine-dining restaurants and at
special events to give guests the feeling that they're being treated like royalty.
3. Cafeteria Table Service Just like the name

suggests, food is served like it is served in cafeterias
at schools, universities, airports, hospitals, bakeries,
or industrial canteens. Food is either refrigerated in
glass cupboards so that the customer can see
through and choose from what is available, or is lined
up in containers that can keep the food hot for longer
periods. Since this kind of service caters to large
groups, the food is cooked in bulk at one time.
4. Buffet Table Service A type that

encourages self-service, it requires the
customer to come up to the tables where
food is served, and help himself. The
crockery and cutlery is arranged at one
corner of the serving tables, and the food
is served in bain-maries lined up across
the tables. Food served at parties,
weddings, and business lunches use this
kind of service.
- This is also a formal table service

where foods are attractively arranged on the table and guests service themselves.
5. Counter Table Service- A favorite in sushi bars, this

service has counters over which the guests can be
seated on one side, and the food is being cooked on the
other side. The counters are lined up with tall chairs or
stools. This design is often implemented in fast food
chains or at homes as breakfast bars or breakfast
counters.
6. American style of servicedoesn't plate

up the food or serve it to the customer in
front of him. The food is served in plates or
bowls in the kitchen itself, and brought to the

customer at his table. So, the portions of food that go onto a plate are not decided by the
customer, but by the chef in the kitchen
7. English Table Service The host of the meal plays a very

important role in an English table service, and is therefore, called'
host service'. The food is brought to the table by the waiters
straight to where the host is seated. The host is either served first,
or he divides the food into sizable portions and serves it to the
guests (first to the main guest or guest of honor, if there is any.
8. Grill Table Service – Food is grilled in front of the

customer, and served piping hot. This service is normally
practiced in hotels that have outdoor kitchens or at family
barbecues.
9. Room Service Anyone who has ever stayed at a hotel

would be familiar with this kind of food service. Guests staying
at a hotel order for food and meals, and ask to be served in
their rooms. Smaller orders like snacks or dinner for one or
beverages are brought to the guest's room in trays, while
bigger orders like group lunches are brought down to the
room by the waiter in food trolleys. The guests can pay the bill
to the waiter who has brought his food, or clears it later when
he checks out from the hotel.
10. "French service" is a catering

term which describes a method of
serving private dining or restaurant
food in which partially cooked food is
brought from the kitchen on a cart
which is used also for the final

cooking. Food is completed in front of the guests and served by a waiter or waitress who
offers a dish to each guest who helps himself or herself. It actually rarely done in French
restaurants except for flambé dishes and things like cheese which are served from a
trolley and additional ingredients are served at the same time like special breads,
grapes, celery as well as the choice of cheeses from the selection offered, or desserts
where you can choose say a piece of tart and ask for something additional from the
selection on offer.
11. Russian Service-the food is fully prepared and

pre-cut in the kitchen and then neatly arranged on
silver platters by the Chef. The waiter then shows the
platter to the guest as a polite gesture and serves the
food to the individual plates of the guests using
serving cutleries.
12. Family Style Service Family Style Service,

in which server bring food in bowl or platter and
present to guest, guest pass food bowls or
platters by help together as same like in family
at home as usual.
13. American service-A method of serving hotel or

restaurant food, in which portions of food are
placed on plates in kitchen(except for bread and
butter and salads which are served on the table) by
the establishment's employees and served to each
guest by a waiter or waitress.
14. English service or platter to plate

service :In this kind of service ,the f&b

assistant or steward will hold the platter in his/her left hand and serve from the left side
of the customers, using a service fork and service spoon, together called as stempler.
15. Lauriat Service - It is a type of delivery of food

that originated in China. A lazy susan is placed in
the middle of the table and the guests turn it around
to get their food.
Smörgåsbord- is a European term that refers to buffet

service, usually offering strictly Scandinavian menu with
heavy emphasis on fish and sea foods. Smörgåsbord
became internationally known, spelled smorgasbord, at the
1939 New York World's Fair when it was offered at the
Swedish Pavilion's "Three Crowns Restaurant."[2] It is
typically a celebratory meal and guests can help
themselves from a range of dishes laid out for their choice.

Week 1
Activity Sheet #1
Student’s Name:_____________________________
Date:_____________________
Grade & Track: _____________________ Teacher:
_________________
Identification:
___________________1.This is a service where a dish comes partially prepared from
the kitchen to be completed in the restaurant by the waiter or, when a complete meal is
cooked at the table-side in the restaurant.
___________________2. Is a British term that refers to a skilled technique in which the
wait staff transfers food from a serving dish to the guest's plate?
___________________3.Just like the name suggests, food is served like it is served in
cafeterias at schools, universities, airports, hospitals, bakeries, or industrial canteens.
___________________4.Is a European term that refers to buffet service, usually
offering strictly Scandinavian menu with heavy emphasis on fish and sea foods.
___________________5.It is a type of delivery of food that originated in China. A lazy
susan is placed in the middle of the table and the guests turn it around to get their food.
___________________6. A method of serving hotel or restaurant food, in which portions
of food are placed on plates in kitchen(except for bread and butter and salads which are
served on the table) by the establishment's employees and served to each guest by a
waiter or waitress.
___________________7.Is a catering term which describes a method of serving private
dining or restaurant food in which partially cooked food is brought from the kitchen on a
cart which is used also for the final cooking.
___________________8.In this kind of service,theF&B assistant or steward will hold
the platter in his/her left hand and serve from the left side of the customers, using a
service fork and service spoon, together called as stempler
___________________9. In this type of food service, the food is fully prepared and pre-
cut in the kitchen and then neatly arranged on silver platters by the Chef.

___________________10. Anyone who has ever stayed at a hotel would be familiar
with this kind of food service. Guests staying at a hotel order for food and meals, and
ask to be served in their rooms.
___________________11. This type of table service is where food is grilled in front of
the customer, and served piping hot. This service is normally practiced in hotels that
have outdoor kitchens or at family barbecues.
___________________12. In this type of table service, the host of the meal plays a very
important role in an English table service, and is therefore, called' host service'.
___________________13. This type of table service is where the server brings food in
bowl or platter and present to guest, guest pass food bowls or platters by help together
as same like in family at home as usual.
___________________ 14. This basic principle of Food Service Management includes

includes making sure cook lines, dining rooms, and storage spaces are clean, in good
repair, and free of debris that could fall into containers. They also ensure the proper
rotation of stocked items to prevent spoiled goods from reaching their customers’ plates.
___________________ 15. This basic principle of Food Service Management takes into
consideration the restaurant’s budgets that will be allotted for food and labor cost in
providing high quality service to customers while maintaining a profitable operation.
Enumeration
1. Enumerate the Different Food Service Styles.
2. Give atleast 10 Basic principles of service
3. Give atleast 5 Basic Principles of food service Management
4. Define the difference of American style service to English table service.

WEEK 2
Desired Learning Outcomes
 Discuss the Sequence of the service

 Illustrate the Techniques in Carrying plates and ashtrays
 Discuss on how to Handle Guests with Special Needs

Sequence of table Service
Sequence of service or Order of Service – is a sequential checklist of service from the
arrival to the departure of the guest.
A. welcoming the guest
B. guiding and seating the guest /s
C. open the napkins
D. take the pre – dinner drinks orders
E. offer the menu, suggest specials and inform the guests

of variations to the menu.
F. order taking
G. repeat orders
H. repeat orders
I. placing order/s to system and kitchen
J. quality checking
K. food presentation
L. take the order for coffee/tea
M. prepare the guest’s account when it is requested.
N. accept payment and tender change.
O. Thanks the guest/s
P. bid farewell to your guest.

Techniques in Carrying plates and ashtrays
Carrying plates clean plates can be carried in a stack using both hands or using a tray.
When carrying clean plates that are to be placed on the customer’s table, a single hand
is used to hold the plates (usually the left hand) and the right hand is used to place the
plates at each cover on the customer’s table. If the plates are hot then the plates are
held with a service cloth placed on the palm of the left hand. A separate service cloth is
then used in the right hand to hold the hotplates when placing them in front of the
customer.
When carrying plates of pre-plated foods and when clearing plates from a customer’s
table, a single hand is used to hold the plates (usually the left hand) and the right hand is
used to place and remove plates from the customer’s table. Special hand positions are
used as follows:
Figure 2.3 Hand positions when clearing plates and carrying

pre-plated food (a) First plate cleared (b) Second plate cleared
Figure 2.3(a) illustrates the initial hand position for the first plate. Care must be taken to
ensure that the first plate is held firmly as succeeding plates are built up from here.
The second plate will rest firmly on the forearm and the third and fourth fingers.
Figure 2.3(b) shows the second plate positioned on the left (holding) hand.
To be able to clear properly ensures efficiency, avoids the possibility of accidents and
creates the minimum of inconvenience to customers. Well-developed clearing
techniques enable more to be cleared, in less time and in fewer journeys between
sideboard or workstation and the customer’s table. In addition, clearing properly allows
for the stacking of dirties neatly and safely at the sideboard or workstation. (See also
Section 6.8 page 248.)
2. How to Change Ashtrays?

• Ashtrays must be clean.
• Maximum 2 cigarette butts in the ashtray at any time.
• Do not ask the guest to pick up their lit cigarette so that

you may change the ashtray.
• Remove astray from the table if guest is a non –

smoker.
• Place one of the clean ashtrays straight on the top of

the dirty ashtray while removing.

• Always wash your hands after changing ashtrays.
• Wait until the guest finished the cigarette, then

approach, asking politely if they mind you change their
ashtray.
Handling Guests with Special Needs
How Can You Better Accommodate Guests with Special Needs?

There is no shortage of regulations detailing how restaurants and hotels are to provide
for guests with disabilities or special needs. Unfortunately, that just addresses the bare
minimum of what is required to remain compliant. Laws don’t tell you how to make your
hotel or restaurant a regular destination for guests with additional requirements, but
going above and beyond the expected will earn you great reviews and repeat business.
What do guests with special needs want?

Like most guests, they just want to relax and enjoy themselves.
For a significant percentage of the population, life can be a series of obstacles. Whether
they must worry about the accessibility of a venue or how to explain their dietary needs,
an evening out or a trip away from home can be hard to enjoy. But if you are vigilant
about meeting their needs, they won’t have to be.
How can you make your hotel or restaurant a destination for guests with special
needs?
Make accessibility a priority

Accessibility goes way beyond just getting through the front door.
Just getting around can be a major ordeal. Whether tables are
too close together, a chair is pushed out too far or a corner is a
bit too tight to turn comfortably, there are a lot of fixes you can
make that show you pay attention to little details that make a
guest feel appreciated.
Be proactive with allergens

Ask diners upfront if they have any dietary concerns. This indicates
that you are willing and eager to accommodate them. Attract
diners by making it known that you can accommodate different
types of dietary acquirements. Add it to your marketing materials,
including menus and signs so that guests feel safe and welcome.
Set aside specific nights with gluten free specials, or commit to
making your venue free of common allergens.
Take concerns seriously.

-A vegetarian or vegan may restrict their diets voluntarily, but for
many people who make special requests, allergens are a significant
issue. Serving improperly prepared or cross-contaminated food can

cause anything from digestive distress to a life-threatening allergic
reaction, so don’t gamble with kitchen hygiene.
-Guests who receive dishes not prepared to their specification may

never return, give you a negative review, or in the worst case, sue
your establishment, particularly if they are seriously harmed.
Common food allergens include peanuts, tree nuts, milk, eggs,
wheat, soy, fish and shellfish, so be especially mindful of them.
-Make guests with special needs feel welcome and comfortable and
they will return again and again.
Hire Professionals Who Make Guests a Priority.

It will make your hotel or restaurant more successful. In a service
business, a wonderful experience is your only true competitive
advantage. Your best chance of providing great service is by hiring
the right people. Horizon Hospitality can help you identify and attract
top restaurant and hotel talent. Contact our team of hospitality
executive recruiters today!
How to assist guests with their special needs

Anticipating guest’s need and assisting guest in fulfilling their
special needs are the prime jobs of an hotelier. Through all guests
should be attained with highest possible service, however there
are some special guest who are to be treated with extra attention
and care due to having some special requirements
Here is the list of special guests:
·Aged or elderly guests
·Infant and young children
·Disabled or handicapped guest (e.g. -blind, deaf or wheelchair dependent)
·Non-native guests or foreign language speaking guests
·Single or solitary guests
·Guests who have health issues, such as:
1.Heart patients
2.Allergic to some foods
3.Special dietary needs
Handling Check-in and Check-out for Disabled Guests

Disabled Guest Special Treatment While Check-in or Check-out:

1.The reception or the front desk team should provide special
assistance and care while check-in or check-out is done for
guest with a special need or disabled guests.
2.The specially designed disabled room should be blocked for

such guests, and a note or trace to be put on the reservation
to do not de-block the room for other guests.
3.The front desk staff should provide assistance in filling out

the registration form and passport, visa details etc.
4.In some hotels, an in-room check-in and check-out facilities

are provided for such guests.
5.Ask for the method of wake-up, pick-up of luggage, if help is

required when the guest needs to leave the room.
6.While check-in the receptionist calls the General Manager or

Resident manager and hand over the keys to the GM or RM,
they will guide the guest to the room.
7.Depending on the guest, the General Manager will show all

the facilities in the room, including the bathroom.
8.The General Manager will emphasize to the guest that

he/she can call the reception anytime by using the phone (dial
9) or by pulling the cord or pressing the switch in the
bathroom.
9.During the stay of a disabled guest, all departments will do

their utmost to make the stay as comfortable as possible.
10.A pro-active attitude is required while handling guests with

disabilities.
11.In case there is a disabled guest staying in the room, this

will be mentioned in all departments shift briefings and also
informed to the hotel security department.
12.In case of an alarm raised from the disabled guest room

then the adequate reaction of the staff present should be
ensured.
13.An In-room check-out option is provided for disabled

guests, but the billing process is done like any other check-
out.
14.In case any assistance is required, the receptionist will

provide this.
15.The front desk team should make sure that such guests
are treated with the same respect as any other guest.

How to serve special guests:
Here are some standard procedures to assist guests with their special needs based on
their age, physical condition or status:
Serving aged or elderly guests:

*Escort the guest to the guest table and help him/her to be
seated
*Arrange calm and quiet corner with suitable and

comfortable chair for the aged guests
*Always serve the elderly guests first with great care and
respect
*Ask for any special assistance or requirements
*Treat guests on the basis of their pace
*Deal with the guest in a clear, slow and calm voice
*Anticipate their needs concerning their functional

disabilities or difficulties
*Escort the old guests to the washroom and exit , if

necessary
Serving infant or young children:
*Always treat all infant or young guests as V.I.P guests
*Deal with young guests with a playful mind and special

care
*Be friendly and familiarize with the child
*Politely ask the parents to determine any special

requirements, such as:
1.Required cutlery
2.High chair
3.Any special food recommended
4.Whether allergic to any food or not
*Provide clean and presentable baby chair or high chair (if

required) and set it properly to avoid any accident
*Offer bread and crackers immediately after the child is

being seated

*Present the children menus (specially made for children)
Place the order (serve the children first) after the order is
being taken as per requirement
*While serving the children remember that their meals

should be eye catching and appealing
*Offer to cut the food after the child is seated and the
meal arrives
*Always arrange children’s cutlery (e.g. teaspoons or

espresso spoons) since they find it difficult to eat with
adult cutlery
*Keep sharp items and hot items out of child’s reach
*Provide extra napkins and Plexiglas glassware

(depending on the age)
*Offer the child guest or children guest some coloring

books/crayons whilst waiting for their course to keep them
busy and quiet
*Always arrange necessary baby chairs, cutlery and

service to accommodate all requests whenever required
Serving disabled guest
*Offer the help before the guest is being asked for help
*Treat them with special care and attention and deal with a soft and clear
tone
*Adjust yourself according to their pace
*Provide them a comfortable and suitable seating arrangement and make

the area as functional
*Anticipating their needs (e.g. wheelchairs, required cutlery) and offer help
for any request
*Ensure there is enough space in the service area for them to move freely
*Make the area as functional as you can
*Offer to help in taking their food, if required

*Escort them to the entry and exit
*Do not take extra care of them too much so that they can think themselves
aliens
*If the guest is visually impaired then offer necessary assistance such as:
1.Offer your hand to escort the guest to the table

2.Read the menu and describe buffet(if required)
3.Fill plate at buffet for them
*If the guest has hard of hearing then try to deal with the guest through the
lip reading or body language or gestures
Serving non-native or foreign language-speaking guests
*Always approach a non-native guest with a clear and quiet tone
*Try to communicate with a non-native guest by using a common

language for both of you
*If you are unable to communicate with him then ask for permission
from the guest to find a personnel or a person who can help to
communicate
*If necessary, use a translator to deal with the guest or ask a

colleague who knows the guest’s language
*While dealing with the foreign language speaking guest, use

distinct signs, sign language, gestures or draw pictures (based on
the situation)
Serving Single guests
*Arrange a comfortable seating arrangement with an interesting view
*Serve the guest with special attention
*Offer newspaper or magazines
*Familiarize with the guest and approach with a friendly behavior
*Talk to the guest (if time allows and the guest is receptive)
Serving guests with health issues:
*Identify whether the guest is allergic to any food or not

(e.g. seafood or nuts)

*Determine from the guest regarding any special dilatory
needs
*Before serving the guest, confirm whether the guest

has any serious health problems or not (e.g. heart
patient or diabetic)
*Consult with the responsible chef and supervisor before

placing the order
*Check to ensure the food is prepared according to the

requirement before serving it to the guest
*Give assurance that all meals are prepared concerning

their health issues
Week 2
Activity Sheet #2
Student’s Name:_____________________________
Date:_____________________
Grade & Track: _____________________ Teacher:
__________________
Identification: Identifywhat type of special need it is,

a. Serving aged or elderly guests:
b. Serving infant or young children:
c. Serving disabled guest
d. Serving non-native or foreign language-speaking guests

e. Serving Single guests
f. Serving guests with health issues:
write the letter in the blank as your answer.
________________1.Anticipate their needs concerning their functional disabilities or

difficulties
________________2.Provide clean and presentable baby chair or high chair (if required)
and set it properly to avoid any accident
_______________3.Familiarize with the guest and approach with a friendly behavior
________________4.Always serve the guests first with great care and respect
________________5.Be friendly and familiarize with the child
________________6.Try to communicate with a non-native guest by using a common
language for both of you
________________7.Escort the guest to the guest table and help him/her to be seated
________________8.Check to ensure the food is prepared according to the
requirement before serving it to the guest
________________9.Deal with the guest in a clear, slow and calm voice
________________10.While dealing with the foreign language speaking guest, use
distinct signs, sign language, gestures or draw pictures (based on the situation)
________________11.If necessary, use a translator to deal with the guest or ask a
colleague who knows the guest’s language
________________12.Before serving the guest, confirm whether the guest has any
serious health problems or not (e.g. heart patient or diabetic)
________________13.Treat guests on the basis of their pace
________________14.Consult with the responsible chef and supervisor before placing
the order
________________15.Deal with young guests with a playful mind and special care
________________16.Serve the guest with special attention
________________17.Identify whether the guest is allergic to any food or not (e.g.
seafood or nuts)
________________18.Make the area as functional as you can
________________19.Adjust yourself according to their pace
________________20. Arrange a comfortable seating arrangement with an interesting
view
________________21. Talk to the guest (if time allows and the guest is receptive)
________________22. Provide extra napkins and Plexiglas glassware (depending on the
age)
________________23. Whether allergic to any food or not
________________24. Give assurance that all meals are prepared concerning their
health issues
________________25. Offer newspaper or magazines
Enumeration:

1. Enumerate the Sequence of table Service
2. Enumerate how to Change Ashtrays
3. Enumerate the types of special guest


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Food and Beverage Services 2

This curriculum guide on Food and Beverage Services leads to

Combined FBS 1 and FBS 2 covers the core competencies of:

(1) prepare dining room/restaurant area for service;

Digital Communication and Technological College Inc.

Desired Learning Outcomes

 Discuss the Principles of Food and Beverage Service

Principles in Food and Beverage Service

Digital Communication and Technological College Inc.

1. When the food is served at the table from a dish to a

2. When food is pre-plated, the service to the guest is

3. All beverages are served from the right.

4. Soups are served from the right unless poured from a

5. Ladies are always served first.

6. Soiled plates are always cleared from the right.

7. Fresh cutlery and crockery is always served from the

8. Never reach across the guest.

Basic Food & Beverage Service Rules

1. In service always walk on the right side.

3. Always walk forward not backwards.

4. The service napkin is either on the service station or in the vest

7. When food is pre-plated the service to the guest is usually done

8. Beverages are served from the right.

9. Soups are served from the right unless it is poured by a waiter

10. Bread & butter are served from the left.

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13. Never reach across a customer. Hence, when a guest is present

15. During clearing or moving food to another plate, slightly turn

19. For birthday, anniversary or honorable events in general, the

21. Always serve Cutlery & glasses from a service tray.

22. Each drink is served in its respective glass type.

25. If cheese is ordered, clean cutlery is to be set.

28. White wine & Champagne is opened on the table or for

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32. Wines are to be tasted by the host before decanting.

33. An ashtray is full & to be cleared after one cigarette bud.

39. Sauces, condiments or bowls are always served with an under

40. Wine capsule is opened below the lip.

42. Always remove all empty glasses before coffee is served.

Other Basic Principlesof Food Service Management

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These basic principles build the foundation of a successful commercial

Why Food Service Managers Need a Formal Education

• Higher starting wage.

• Greater career flexibility.

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DIFFERENT FOOD SERVICE STYLES

1. Gueridon Table Service-The highlight of this type

1-b Gueridon Service- This is a service where a

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3. Cafeteria Table Service Just like the name

4. Buffet Table Service A type that

- This is also a formal table service

5. Counter Table Service- A favorite in sushi bars, this

6. American style of servicedoesn't plate

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7. English Table Service The host of the meal plays a very

8. Grill Table Service – Food is grilled in front of the

9. Room Service Anyone who has ever stayed at a hotel

10. "French service" is a catering

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11. Russian Service-the food is fully prepared and