Renato Edaño Vicencio NHS

Learning Activity Sheet in FOOD and BEVERAGE SEVICES – Grade 11

San Francisco, Quezon Second Semester/Quarter 4

LESSON 1: Set-up Trays and Trolleys

NAME: _____________________________ SITIO: __________________

GR. & SEC.: _________________________________________ TEACHER: ROY T. GALLOSA

WRITTEN WORK:#2:

INSTRUCTIONS: True or False: Write TRUE if the statement is correct and TOTAL POINTS:
FALSE if it is incorrect. Write your answer in the space provided.

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_____1. Trays and trolleys setup will not depend on the number of covers.
_____2. Make sure that the presentation of the setup is attractive, well-balanced and safe.
_____3. The details of the tray or trolley set-up vary among establishments.
_____4. Check all service equipment to make sure that it is clean and undamaged.
_____5. It is important to collect the guest’s account and confirm that it matches with the order.

WRITTEN WORK:#3: WORD POOL

INSTRUCTIONS: Choose the term related to Set-up Trays and Trolleys TOTAL POINTS:
from the word pool inside the box. List down these words on the table and
write what you know about it on the space provided.
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Tray Trolley Linen

Napkin Folds Silverware

Term What I Know about it?

1._____________________

2._____________________

3._____________________

4._____________________

5._____________________
 Renato Edaño Vicencio NHS
Learning Activity Sheet in FOOD and BEVERAGE SEVICES – Grade 11
San Francisco, Quezon Second Semester/Quarter 4

PERFORMANCE TASKS # 2
TOTAL POINTS:
INSTRUCTIONS: use internet to search at least 2 samples of tray liner, flower
vase, tableware, silverware, cold appetizers, wine then print it in A4 bond paper
then submit to your teacher. (2 points each.)
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• Let us not be too hard to ourselves. Our physical and mental health should be our top priority
these days. So do not work harder, work SMARTER!

Congratulations! You have completed module 2

 Renato Edaño Vicencio NHS
Learning Activity Sheet in FOOD and BEVERAGE SEVICES – Grade 11
San Francisco, Quezon Second Semester/Quarter 4

HAND OUTS FOR FOOD AND BEVERAGE SERVICES

Setting up Trays and Trolleys
Once the order has been distributed, a suitable present tray or trolley should be selected and set up
appropriately. The setup will depend on:
1. The number of covers
2. The food and beverage items ordered
3. The meal or snack requested
Before loading the tray or trolley for delivery, check the following:
Tray- free from scratches, clean, free from stains and
covered with an appropriate tray liner.

Trolley- free from scratches, stable and clean

(including frame and wheels), quiet when moved and
covered with a clean linen cloth.
Linen- all linen (tablecloths, runners, napkins) must
be perfectly clean, starched, well-pressed and free
from tears, cigarette burns and stains.

Napkin Folds- roll ups for breakfast only; flat fold

for all others.

Silverware- stainless steel or silver flatware is the

standard in room service. Disposable may only be
used for “to go” items. It must be clean and spot free,
in good condition, place on trays/table and positioned
in a straight line an inch from the edge of the
table/tray.

After checking the above, proceed to setting up the tray or trolley. Here are the procedures:
A. The trolley or tray should be set up in the following order:
● Table cloth or tray liner
● Flower vase with fresh flowers
● Salt and pepper shakers, sugar bowl and cream dispenser, other condiment bottles
● Tableware (depending on guest’s orders)
● Folded napkin
● Silverware (regular set up plus extra pieces depending on the order)
● Glassware (depending on the guest’s order)
 Renato Edaño Vicencio NHS
Learning Activity Sheet in FOOD and BEVERAGE SEVICES – Grade 11
San Francisco, Quezon Second Semester/Quarter 4

B. Then add as they become available:

● Salads with dressing on the side ● Wine
● Cold appetizers and cold entrees ● Bread
● Desserts if served at room temperature
C. Finally, when the rest of the orders are ready
● Place iced water ● Add soup
● Place chilled beer and beverage ● Pick up hot order
● Fill hot beverage containers ● Add ice cream or frozen desserts

Preparing Room Service Equipment

Different tray and trolley setups are dictated by the menu items to be served and will also include
provision of common request for items not included in the room service menu. The details of the tray or
trolley set-up vary among establishments, but in most instances there will be standard setups for:
● Tea and coffee trays ● Fruit basket trays
● Ice buckets ● Butters
● Breakfast trays and trolleys ● Condiments
● Snacks ● Bread and basket
● Dinner trays or trolleys, champagne or wine
trays

Collection of the Orders

Food and beverage items MUST be checked, with attention to such details as:
● Food and beverage temperatures (remember! Serve HOT food hot and COLD food cold).
● Portion sizes
● Visual presentation as per recipe standards
● Wine details including vintages
Collect the guest’s account and confirm that it matches with the order. When all items have been
checked, service equipment, food and beverage as ordered, and the account, they should be taken to the
guest’s room without delay.