J/SHS

TVL - HE
Food and Beverage Services NC II
Learning Activity Sheet 3
Provide Food and Beverage Service
to Guest

REGION VI – WESTERN VISAYAS

RO_Q4_FBS JHS/SHS_LAS3 _
TVL-SHS HE – Grade 11/12
Learning Activity Sheet (LAS 3)
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency
or office wherein the work is created shall be necessary for exploitation of such work for
profit. Such agency or office may, among other things, impose as a condition the payment
of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced

or transmitted in any form or by any means electronic or mechanical without written
permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE/TVL-SHS HE (Food and Beverage Services)

Activity Sheet

Writer: Maria Lourdes E. Bastareche

Language Editor: Thea M. Tecson
Illustrator: Kenrose B. Mangubat

Schools Division Quality Assurance Team: Jeanalyn L. Jamison

Ana Lee C. Bartolo

Division of La Carlota City Management Team:

Neri Anne M. Alibuyog,EdD, CESO V
Bernie L. Libo-on PhD.
Melgar B. Coronel
Jeanalyn L. Jamison
Ana Lee C. Bartolo

Regional Management Team :

Ramir B. Uytico EdD., CESO IV
Pedro T.Escobarte,Jr.PhD., CESO V
Elena P. Gonzaga
Donald T. Genine

i
Introductory Message
Welcome to TLE/TVL-SHS (Food and Beverage Services) Grade 11/12

The Learning Activity Sheet is a product of the collaborative efforts of the Schools
Division of La Carlota City and DepEd Regional Office VI - Western Visayas through the
Curriculum and Learning Management Division (CLMD). This is developed to guide the
learning facilitators (teachers, parents and responsible adults) in helping the learners
meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to guide

the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in acquiring
the lifelong learning skills, knowledge and attitudes for productivity and employment.

For Learning Facilitator:

The TLE/TVL-HE Food and Beverage Services Activity Sheet will help you
facilitate the Teaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and learner.
This will be made available to the learners with the references/links to ease the
independent learning.

For the Learner:

The TLE/TVL-HE Food and Beverage Services Activity Sheet is developed to help you
continue learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed schedule

ii
 Quarter 4, Week 3
LAS 3 for Food and Beverage Services NC II

Name of Learner:
Grade and Section: Date:

Provide Food and Beverage Service to Guest

I. Learning Competency (MELC 3)

L.O1. Serve Food order
1.1 Serve food orders to the guest
1.2 Serve food orders, clear with minimal distractions to other guest,
and in accordance to hygienic requirements.
L.O 2. Serve Beverage Order
1.1Check beverage orders for presentation and appropriate
garnishes.
1.2 Serve beverage at appropriate times during the meal
1.3 Serve beverage at the right temperature.
1.4 open full bottle wine orders efficiently with minimal disturbance
to other guests

II. Background Information for Learners

Service is a term that is used to describe the manner and method in
which food is served to guest in food service operations. In former times, this
often constituted an elaborate and convoluted protocol, much of which is no
longer in vogue, although some technical terms are still in use today.
Types of Table Service.
English Service – The English cuisine comprises predominantly of
roasted, baked, stewed, or grilled food wherein, a host or the master of the
house cuts, slices and portions the dish depending on the number people in
the household. Similarly, a “Host” in a restaurant setting plays an important
role in this service. The host portions the food onto the guest’s plate after a
server presents a specific dish to him for approval. Then, the server brings
the plates to guests and may take the dish platter around for the guest to
replenish their portion or individually be served by the server
French Service – This type of service is very personalized. Upon arrival
of the guests, their table is already neatly set with respective plates,
silverware, and glassware. A waiter would typically bring a cart carrying
different types of food for the guest to look at before deciding on what they
want. Sometimes this is only done for appetizers and desserts but there are
restaurants nowadays that do this for the entire course. The food may either
be prepared in the kitchen or sometimes cooked right in front of the guest;
thus, making this service time consuming and very expensive.

1
 American Service – This type of service is the opposite of French
service. American service offers plated food prepared with the least amount
of fuss but without sacrificing quality, appeal, and taste. A complete meal is
cooked, portioned, plated in the kitchen, and is served to the guest.
Russian Service – This service is traditionally very grand and elaborate.
Dishes, from appetizers to dessert, are intricately decorated and are placed
on silver platters. The server then portions the dish to all the guests. This is a
challenge for the server since the presentation of the food should be
maintained until he is able to serve the last guest and that there is enough
portion for all. This type of service, however, is not commonly used today
except for special occasion and banquets.
Gueridon Service–Dishes come partially prepared from the kitchen and
is completed in front of the guest. The skill and showmanship of the waiter or
server is very important in this type of service since the role include cooking,
portioning, plating, and serving dishes to the guests. He should likewise be
experienced and knowledgeable in different kinds of food preparation.
Buffet Service – This is self - service because the guests have to line up to
get their food in a buffet table. The foods in the buffet are classified and
arranged in sequence from cold to hot dishes and desserts. Hot dishes are
placed in chafing dishes to keep them warm.
The risk in using this type of service is the possibility of food shortage.
One way of controlling this is to assign a waiter to portion and dish out food
for individual guests.

Other Types of Food Service.

Fast food Operation In this of service, food is already prepared and displayed
in a food counter, ready to be served. Payment maybe done through the cashier
who is usually positioned at the end of the counter. Service is made faster and
waiting time is reduced when all menu items are ready for service. Food is
therefore prepared for
inventory rather than for order.
The difficulty in this type of service is that the item that constitutes the basis
of most fast-food menus suffer from deterioration in quality if not eaten quickly
after preparation. It is therefore important that the operator must be able to
arrive at par stock of item based on regular consumption to avoid spoilage and
losses.
Counter Operations – This is the traditional snack bar plan. Patrons
approach a counter where they give their order to an attendant, who then
assembles the items, fills the order, and receives payment. This service is
very common among food chain like Jollibee, Mc Donald, etc.

2
 Window Service – In this type of service, customer queue up the window or
service station where an attendant takes the order, assembles, and bags the item
and collect the money. In the Philippines it resembles the take home counter.
Cafeteria – The food in this type of service is pre-packed and displayed in a
counter. Customers line up to assemble their own orders in their respective trays.
Hot items are prepared for inventory through a window. In some countries, food is
arranged for pick up by the customer rather than counter attendants. In the
Philippines, customers simply identify their order and the counter attendant issues
the order. Payment will be settled through the cashier who is usually positioned at
the end of the counter.
(Florenitte Cabuyao-de Guzman, 2016)
Rules in Assembling and Serving Orders

1. Serve food in appropriate containers and temperature

i. Hot food in hot plates
ii. Cold food in chilled plates

2. Follow proper sequence in serving food. The standard is to serve from the
lightest to the heaviest dish as in:
First – appetizer
Second – soup
Third – Salad
Fourth – Main course
Fifth – Dessert
Sixth – Coffee or tea

3. Serve guest in the following order

Honoree
Ladies
Gentlemen
Host

Children, must be served first before the adult.

4. Serve food on the suitable side of the guest.

Serve plated food (American Service) from the right side with the right foot
forward and with the right hand holding the plate.

Dish out food from the platters to the individual plates of guest (Russian
Service) from the left side.

Serve side dish – i.e. salad, bread, etc. from the left side.

3
 Exception to the rule: when it is difficult to do so as when there is no space
on the right or left. In this case one can serve in front or on the side of the
table while saying “Excuse me ma’am / sir”

5. Never / reach serve food in front or across the guest to serve another guest
unless the set –up makes it impossible to serve on the guest side. In such
case, one can serve in front of the table but must ask excuse and say:” Excuse
me sir / ma’am”.

6. Upon serving an order, mention the name of the dish Example: Your sweet
dessert crème brûlée”

7. Never show the thumb on the plate when serving so as not to touch the sauce /
meat.

8. When serving plated food, position the fish/meat directly in front of the guest
with the logo positioned on the top center of the plate.

9. When serving from a platter (Russian service), present food from the left, hold
the platter with the left hand and dish out the food using serving spoon and fork
with the right hand.

10. Use precautionary measures in carrying trays.

A. Place heavy item on the center to keep it balance.
B. Let the tray rest on the shoulder with the palm of the hand supporting the
tray underneath. If it is still off balance, use the other hand to support the
tray rest the elbow close to the hip when carrying a tray.
C. Make sure the bottom of tray is clean.
D. Bend the knees, and straighten your back, when picking up a tray and when
putting it down.

11. Always make an excuse when serving the dish and also in clearing soiled
dishes, say “Excuse me Ma’am/sir”

12. Never forget to check the presentation of the food before serving. See to it that
it conforms to the standard of establishment with the correct portion and side
dish. Check also if it is contaminated with a foreign matter. If something is
wrong or lacking, bring it back to the chef for corrective action.

13. Use side towel, not napkin, in picking up hot plates.

14. Fill coffee/tea pots ¾ full; creamers 2/3 full

15. Combine order whenever possible in one trip. For example: two soup for one
table, main dish for another table and dessert for the third table. This makes
way for faster service.

4
 16. Whenever possible save trips to the kitchen. For example: while placing orders to
the kitchen, pick up empty dishes that can be found in some tables.

17. Never serve food and utensils that have fallen on the floor.

18. Never touch nor serve food with bare hand. Use appropriate serving spoon and fork.

19. If ice cream dippers are used, rinse them before re-using to avoid blending of
flavor.

20. Serve food according to what is planned, with each guest identified through the
coding scheme to make sure the right order is served to the right person.
(Edica, 2003)

On the other hand, Beverage could also be liquid formulation specifically prepared
for human consumption. The word “beverage” has been derived from the Latin word “bever”
meaning rest from work. After work, one tends to feel thirsty due to perspiration and one is
inclined to drink water or other potable beverage to compensate fluid loss.
Beverage are often broadly classified into two, they are:
Alcoholic Beverage – An alcoholic beverage may be a drink containing ethanol, referred to as
alcohol. Ethanol is a psychoactive drug, with a depressant effect.
Non – Alcoholic Beverage – A non- alcoholic beverage that contain no alcohol. Such drink is
generally drunk for refreshment or to quench people’s thirst. Non-alcoholic beverage is often
classified as hot and cold beverage.
(Lawrence Li Tan, 2016)

Types of Containers Utilized In Serving Beverages Parts of Stemware Glass

Glassware refers to item used as beverage Bowl

vessels or containers, typically made up of glass. The
choice of the right glass could be an important
element. if the beverage is to be invitingly presented to Stem
the guest. Well-designed glassware combines
elegance, strength, and stability, and of smooth Foot
rimmed and of clear glass

5
 Standard shape and size of glassware are available to serve specific wines, cocktails, and
another beverage. Most glassware is often described as:

Tumblers – flat-bottomed glasses with no handle, foot, or stem.

Footed - Glasses have a bowl-shaped container above a flat base but no stem.

Stemware – features a bowl-shaped container on a stem over a flat base.

Tumbler glasses are the following:

Name of Tumblers Picture / Image

Shot Glass – a glass used for straight orders or mixed shooters;
it ranges from a fraction of an oz. to 2 ounces (called Long Shot);
it can also be used as a measuring tool; a requirement for each
bar.

Picture taken from Pixabay:

https://www.istockphoto.com/photo/em
pty-glass-gm178410979-24336774

Old Fashioned Glass – A little 8-10 oz. cylindrical glass with an

important tapered base for quaint or on the rock drinks

Juice glass – A brief cylindrical 5 to 7 fl.oz glass for serving juices

and sours; it is alike to a Delmonica glass

High ball glass – This fall under the family of tall straight glasses
used for tall or long drinks like cuba libre, screwdrivers, orange
blossoms, long islad iced tea, etc; it’s a versatile glass with 5-12
oz capacity

6
Collin glass – A tall 12-14 oz.glass used for long drink like Tom
Collins and John Collins, soft drinks and tropical juices

Zombie glass – the Tallest glass (14 oz ) named after Zombie

cocktail; It may be clear or frosted

List of Footed Glasses:

Name of Footed glasses Picture /Image

Footed rock glass – its flared design allows spirits to breathe,
and a thick stem and base provides stability and balance to avoid
spills

Footed pilsner glass – closely resembles the Pilsner glass,

these have a little foot on them, generally an inch or less. Footed
Pilsner glasses may also be referred to as European Pilsner.
They are often compared to taller and stretched out
fluted glasses, or tulip pints.

Pousse café glass - A narrow and tall cordial glass for the
specialty layered drink called pousse café; it’s going to have
straight side or flared-lipped; 1.5 – 6 oz. capacity

7
Parfait glass – This glass is referred to as pousse café glass but
larger than the latter (7-12 oz.) with a flared lip and bigger rounded
bowl; almost like but slightly smaller than a frappe glass; used for
parfait and drinks with frozen dessert or fruit.

Frappe glass – An 5 fl.oz glass, almost like a parfait glass but

slightly larger used to serve frappes and liqueurs with crushed ice.

List Of Stemware Glasses:

Name of stemware Glasses Picture / Image

Water Goblet - A 7 oz. stemmed / footed glass or sort of a wine glass but
larger and deeper and is used for serving water; it might be made of glass or
metal.

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019

Martini glass – A stemmed glass almost like a cocktail glass but

shallower; it is used for serving serve martinis, stirred and
shaken drink. Usually it is 4 to 9 fl. oz.

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019
Margarita glass – A 12 to 17 fl. Oz. stemmed glass with a
larger, shallow bowl for serving margaritas, daiquiris, frozen
drinks and frozen dessert – based drink; also called Fiesta
Grande. It is broad – rimmed to fit salt for Margarita.

Photo courtesy of Kenrose B.

Mangubat, San Miguel National High
School SHS FBS laboratory School
year 2019

8
Red Wine glass – This is 6-11 oz. glass for serving red wine; its
bowl is wider than a white wine glass to allow the wine to
breathe.

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019
White Wine glass- An extended stemmed 8 – 12 oz. glass with
a narrow and slightly elongated oval bowl tapering inward at the
rim and used for serving white wine slightly taller than a red wine
glass

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019
Champagne Flute – The 6 – 9 oz. modern glass is used for
serving champagne; this tall, straight-sided, stemmed glass with
a narrow bowl is preferred to stop the champagne bubbles from
easily escaping

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019
Champagne Saucer – The first champagne glass with 4 oz.
capacity, shallow Broad-bowled and solid – or hollow –
stemmed; also called champagne coupe.

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019

9
 Brandy Snifter – A footed balloon- shape 12-17 oz. glass with
an outside base /bowl and very tapered top for serving brandy;
also used for cordials/liqueurs with or without mixer

Photo courtesy of Kenrose B. Mangubat,

San Miguel National High School SHS
FBS laboratory School year 2019

Matching Wine and Food

The combination of food and wine enhance the meal experience. The expertise of the
“ sommelier” plays a really important role in recommending to customers the simplest wine
that would complement the meal.

Ideal Food Wine Accompaniment

Red Meat Red Wine
Light meat or Fish White wine
Light Meat/ Red meat Rose Wine
Fish / shell Fish White wine
Veal White wine or light red wine
Chicken / turkey / pheasant Red Wine
Beef / Lamb Light red wine
Curry No wine, beer or larger
Duck Full- bodied red wine as for beef
Fish Dry white wine
Goose Medium quality French red wine
Ham Medium quality red, white or rose, or
madeira if served with a rich sauce
Shellfish A dry white wine from burgundy or the
Rhone Champagne with lobster
Turkey A good claret or burgundy
Sweets Usually no wine, sauterne may do

WINE SERVING TEMPERATURES

The wine serving temperature should never be overlooked as temperature
greatly affects the flavor and aroma of the wine being served. The following are the optimal wine
serving temperature:

White Wines: 45-50 o F or 7-10 o C

Red Wines: 50 – 65 o F or 10-18 o c
Rose Wines: 45 – 55 O F or 7-13 o C
Sparkling Wines: 42 – 52 o F or 6-11 O C
Fortified Wine: 55 – 68 O F or 13-20 o C
10
WINE SERVICE PROCEDURE

Sommelier – Wine steward in the European service.

Here are the steps in serving wine to guest

1. Approach the guests’ table, bring the requested wine, a wine opener with a corkscrew,
a clean cloth napkin, and an ice bucket. The buck should be set on the right side of the
host.
2. Present the bottle to the host, show the label, and await him to verify his selection. Upon
presentation, mention the name of the wine, size of the bottle, vineyard, and vintage.
Example: A tenth of Pinot Noir by Robert Mondavi, 1974
3. Carefully cut the metal or capsule almost half an inch underneath the neck, rotating the
bottle
4. Wipe the highest of the bottle and thereafter, the cork with a cloth napkin.
5. Insert the tip of the corkscrew slightly off the middle and switch it at clockwise direction
until it has fully penetrated into the cork.
6. Holding the bottle firmly in one hand, hook the lever of the corkscrew in one firm motion
until the cork is fully extracted.
7. Present the cork to the host for evaluation.
8. Wipe the mouth of the bottle to get rid of any cork or mold.
9. Pour about 1 oz. of wine into the glass of the host for him to taste and assess. Wait for
his approval.
10. Proceed to serve the wine ranging from the women, then the gentlemen and lastly the
host. The glass must be filled at approximately mid-level. Do not pour the wine far above
the glass. Bring the neck of the bottle near the glass and take care to not rest the neck
of the bottle to the glass.
11. To finish pouring, the bottle must be moved upward with a twisting motion so that the
wine won’t drip.
12. Place the bottle with its remaining contents on the right side of the host with the label
facing him.

III.Accompanying DepEd Textbook and Educational Sites.

Department of Education. (2017) Technical-Vocational -Livelihood Food and Beverage

Manual ( pp.185-201 ). Pasig City, Philippines

Tan Lawrence li et. al 2016. Food Service Management, Manila: Anvil Publishing

Benito Edica et. al 2003 Food Service and Bartending, Manila: AR Skill Development
and Management Service

Ama Sylvia Silvestre et. al 2011. The Bar Companion, Manila: National Book store

11
IV. Activity Proper:
Exercise No. 1:
Direction: Identify what is being asked in the following items by filling up the missing
letters in the following items.
_ E_VI_ _ 1. Term that is used to describe the manner and
method in which food is served to guest in food service
operation.
E_GL_S_S_R _I_E 2. The type of service where the host portions the
food onto the guest’s plate after a server presents a
specific dish to him for approval.
F_ _ N_H S_R_I_E 3. The type of service that is highly personalize.
G_E_I_ON S_RV_CE 4. The type of service where the skill and
showmanship of the waiter or server is very
important. His role includes cooking, portioning,
plating and served dishes to the guests.
_ _ER_C_N _ _ RVI_ _ 5. This type of service is the opposite of French
service. Offers plated food prepared with the least
amount of fuss but without sacrificing quality, appeal,
and taste.
R_S_I_N _ _RV_CE 6. This service is traditionally very grand and
elaborate. Dishes, from appetizers to dessert, are
intricately decorated and are placed on silver platters.
The server then portions the dish to all the guests.
_UF_E_ SERV_ _ 7. This is self - service because the guests have to
line up to get their food in a buffet table. The foods
in the buffet are classified and arranged in sequence
from cold to hot dishes and desserts
_I_D_W SER_ _ _ _ 8. In this type of service, customers queue up the
window or service station where an attendant takes
the order, assembles, and bags the item and collects
the money.
C_U_T_R_P_R_TIO_S 9. This service is very common among food chain
like Jollibee, Mc Donald, etc. Patrons approach a
counter where they give their order to an attendant,
who then assembles the items, fills the order, and
receives payment.
C_F_T_R_A 10. The food in this type of service are pre-packed
and displayed in a counter. Customers line up to
assemble their own orders in their respective trays.

12
Exercise No. 2:

INSTRUCTION: Identify the following glassware. Write your answer on the space provided.

1.___________ 6.___________

2.___________
7.___________

3.___________ 8.____________

4.___________ 9._________

13

5.___________ 10_________

13
 Activity 1.
Instruction:
1. Choice one among the three kind of table service
A. Russian Service style
B. American service style
C. French Service style
2. Create/make/draw the table appointment that is necessary to the table service you
choice. Be creative, use hard paper and crayons to make your work presentable
and nice. Label each table appointment.
3. Using the mock table appointment demonstrate the correct table set up and
sequence of service of your choice.
4. Take a video / picture and send it to your chat group created by your teacher.
5. Ask your parent/guardian to grade your performance task using this check list.

CRITERIA COMPLIED DID NOT COMPLIED

Service ware are prepared and checked
for completeness ahead of time
Table and chairs are set up in
accordance with the
event requirement

Food is served according

to general service principles

Coordinate service of meal courses is

ensured.

Assigned areas are kept clean in

accordance with
enterprise procedure
Number of guests being served is noted
and monitored.

Interpretation as to scoring:

6-5 – Excellent
4-3 – Very Good
2-1 – Good
0 – needs improvement

14
V. Reflection
a. How can type of service affect the image of restaurant?
b. As a waiter/waitress how you can give quality service to your guest?
c. As a Waiter / waitress or as a sommelier it is important for us to learned how to
serve beverages to guests professionally? Why?

VI. Key Answer

Answer may Vary

Activity 1.

15