Grade 7 FBS Revised

DIOCESE OF BUTUAN EDUCATIONAL SYSTEM (DBES), INC.
OMPH, Holy Redeemer, Butuan City

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___________________________
(Name of School)
Learning Activity Sheet (LAS)

Food and Beverage Services -7
Name: ______________________________________________ Score: _________________

Grade Level & Section: ________________________________ Date: __________________
Quarter III
Activity No.: 1 Type of Activity: Essay
Activity Title: Introduction to Food and Beverage Servicing
Learning Target: Define Food and Beverage Services and its concept.
References: CBLM(Food and Beverage Services Basic to Common Competencies-pp.51-52)
https://www.youtube.com/watch?v=HCDVN7DCzYE
Background:
Food and beverage service is the climax of the relationship between a customer and a caterer during
a meal experience. The actual contact with the customer is made at this stage of the food and beverage
operation. In this presentation of food and beverage service staff, in fact represent the whole organization.
IMPORTANCE OF DINING
Food is essential to man. The very reason why the food service industry, which deals with preparing
food items/products, is and will always remain in high demand is because of its necessity.
Customers are the life and blood of the food and beverage business. To ensure continuous patronage,
their satisfaction must be sustained. They always deserve preferential prompts and consistent attention.
Dining staff must see to it that every customer is satisfy who finds his dining experience pleasure and
rewarding so that he/she will back to a repeat patronage. No matter how good the food and the behaviour of
the staff, he/she may not come back and even mention his bad experience with friends that they will be
discourage from patronizing the restaurant.
GOALS OF MEAL MANAGEMENT

Soriano (1982) stated that the goal of meal management is to provide food that will ensure the physical
and mental growth of the person, his social development and well-being, with reasonable expenditures of
available resources. Kinder (1973) specifically categorized the goals as good nutrition, planned spending,
satisfying meals and controlled use of time and energy.
There are four (4) meal management goals: and the following goals are;
1. Good nutrition
2. Meals to match the budget
3. Controlled use of time
4. Pleasurable eating
With the changing lifestyle people and the growing popularity of eating away from home, the food
industry is likewise evolving to meet these impending challenges.
This industry includes restaurants, fast foods, school and hospital cafeterias, catering operations, food carts
and food trucks etc.
Origin of the Food and Beverage Service Industry

 The term RESTAURANT began in Paris, France in 1765.
 Before 1795, catering operations offered public food services.
 A soup vendor merchandised the soup as “le restaurant divin” – the divine restorative, coming
from the Latin word “resturare” meaning “to restore”
 This gave us the word Restaurant- a place to restore one’s health.
CLASSIFICATION OF FOOD AND BEVERAGE

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1. Commercial Establishment –These are businesses that are created to maximize earning profits
through the sales of food items and beverages.
 Coffee Shop – a concept borrowed from the United States, is
distinguished by its quick service. Food is pre-plated from the
kitchen with a light, complete and nutritionally balanced meal,
adequate in portion to the average guest. The atmosphere in a
Coffee Shop is informal which means that guests can come is
casual wear. Travellers, especially business executives, who are
on a fast lane opt for meals at the Coffee Shop.
 Specialty Restaurant – in such restaurants, the entire
atmosphere and décor is geared to a particular theme normally
related to regional cuisine. Tourists find these places an ideal
opportunity to taste local cuisines as a part of their adventure to
try and experience new cultures.
 Grill Room or Rotisserie – a restaurant that specializes in grill

of different meats, fish and poultry. The distinguishing feature of
this type of restaurant is a glass partition that separates the
kitchen from the seating area so that guests can see the grill
preparation of their choice.
 Dining Rooms – are found in smaller hotels, motels, resorts,

inns, clubs or heritage hotels. Smaller hotels may find it
uneconomical to have more than one eating place. The dining
room usually meant for the residents of the hotel.
 Discotheque – is a restaurant which is principally meant for

dancing to recorded music. The music is driven by a qualified and
experienced disc jockey (DJ) who creates or responds to the
moods of the guests. The main feature of the discotheque is a bar
which also offers light meals and fingerpicking snacks.
 Food Bars – is a collective name to cover informal snack bars,

roadside cafes, milk bars, kiosks, frozen yoghurt stands, etc.
under this category are those eateries that reach the public
when and where they need them most such as mobile food vans
including the hotdog cart that serves meals and business
centres, fairs and fetes.
 Fast Food Restaurants – give ready to serve foods at

reasonable rates. The restaurant is informal with wooden or
plastic tables and chairs. It can operate in limited space and
have small kitchens to finish food that is semi-prepared
elsewhere in central kitchens. The essential features are
standard preparations, standard portion of sizes, standard
décor, friendly waiters and brightly coloured decors.
 Casual Dining – is a relatively new classification of restaurants

where detectable meals are served in an informal atmosphere
yet formal in presentation. People have found this wonderful
alternative to expensive restaurants in a hotel. The chairs and
tables are offbeat yet selective.
 Food Courts – is a dedicated place for eating where several

fast food franchises can hire food booths and set up their
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operations to shoppers who now have a choice of cuisines under one proof. Mostly found in
shopping malls, college campuses and any other public places.
2. Institutional Catering - is a food program for volumes of people eating together at the same time, like
in factories, business houses, hospitals and schools.
3. Airline Catering – maybe classified into Airport and Flight catering.

 Airport Catering – involves food outlets that are self-service, waiter service, vending machines
and licensed bars. They may be run by the airport authority
or by outsourced catering establishments.
 Flight Catering – is a specialized program for passengers

in planes. Food is served in difficult conditions in narrow
confines and especially when there is air turbulence.
4. Ship Catering – is almost like catering in a hotel. It is a food program on board in sailing vessels. The
challenge in cruise liners is the ability of stocking and storing the right provisions
and raw materials between ports to ensure that food is available for passengers.
5. Railway Catering – can vary from fresh food provided to passengers at their seat by carefully planning
supply points en route.
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____________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
(Please return this page only)
Activity 1
A. IDENTIFICATION
Direction: Classify the following items from the choices inside the box. Write letters A-O in the space
provided.
A. Ship Catering F. Food Court K. Fast Food Restaurant

B. Railway Catering G. Casual Dining L. Food Bars
C. Airport Catering H. Discotheque M. Coffee Shop
D. Flight Catering I. Dining Room N. Institutional Catering
E. Specialty Restaurant J. Grill Room O. Commercial Establishment
1. ___________ Give ready to serve foods at reasonable rates.

2. ___________ It is a collective name to cover informal snack bars, roadside cafes, milk bars, kiosks,
frozen yoghurt stands, etc.
3. ___________ It is a food program on board in sailing vessels.
4. ___________ Mostly found in shopping malls, college campuses and any other public places.
5. ___________ It is a restaurant which is principally meant for dancing to recorded music.
6. ___________ Involves food outlets that are self-service, waiter service, vending machines and
licensed bars.
7. ___________ It can operate in limited space and have small kitchens to finish food that is semi-
prepared elsewhere in central kitchens.
8. ___________ Vary from fresh food provided to passengers at their seat by carefully planning
supply points en route.
9. ___________ An alternative to expensive restaurants in a hotel.
10. ___________ It is a food program for volumes of people eating together at the same time.
11. ___________ It is a bar which also offers light meals and fingerpicking snacks.
12. ___________ They are found in smaller hotels, motels, resorts, inns, clubs or heritage hotels.
13. ___________ Its concept was borrowed from the United States, is distinguished by its quick
service.
14. ___________ Food is pre-plated from the kitchen with a light, complete and nutritionally balanced
meal, adequate in portion to the average guest.
15. ___________ Tourists find these places an ideal opportunity to taste local cuisines as a part of their
adventure to try and experience new cultures.
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter III
Activity No.: 1.0 Type of Activity: Essay
Activity Title: Philippine Tourism and Hospitality Industry
Learning Target: Identify the different sectors in tourism industry.
References: https://www.aseanbriefing.com/news/tourism-industry-philippines-part-ii/
Background:
Background:
The main sectors of tourism in the Philippines are:
Casino and Gambling

The gaming/casino industry in the Philippines is becoming more
developed, on the back of growing supply and heightened competition, a
recent independent report stated. The Philippine Amusement and
Gaming Corporation (PAGCOR), the gaming industry regulator, has said
that the casino industry continues to grow.
Cruise Lines
The Philippines is in the process of becoming one of Asia’s top
international cruise destinations, and there is an increasing interest from
Cruise Lines to boost infrastructure development in order to support
international cruise ships. Cruise tourism is one of the nine product
portfolios identified in the DOT’s National Tourism Development Plan
(NTDP) which aims to enhance the country’s competitiveness as a tourist
destination in the Asia-Pacific region.
Island Resorts
The Philippines is made up of 7,107 islands (only 2000 are inhabited);

each island offers a rich biodiversity ranging from tropical rain forests,
mangroves, and coral reefs to mountain ranges, world class beaches,
beautiful islands and a diverse range of flora and fauna.
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General Tourism/Business Visits and Hotels
The hotel industry in the Philippines is expected to see a continued

growth over the next five years, although a decline in hotel occupancy
rates in the first half is forecasted.
Yachting and Sailing

Tourism in the Philippines has grown steadily during the last few years.
There are increasing numbers of sailing enthusiasts looking for sailing and
yachting experience amongst the Philippines archipelago.
Scuba Diving
The Philippines have the most species in the least space of anywhere in
the planet. Out of the planet’s 500 coral species, more than 400 are in the
Philippines. The Philippines is at the centre of the world’s Coral Triangle,
and host to a very rich marine biodiversity, the whole Philippine archipelago
can be considered a dive location. The Philippines is currently working at
tapping a larger share of the world’s diving market.
Conclusion:
However, at the end of the day, the Philippine tourism investment industry is increasing rapidly, despite the
various and sometimes overplayed downsides.
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__________________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 1.0:
Direction: In your own understanding, identify the following terms/sectors of tourism below. (Use another
sheet if necessary.)
TERMS DEFINITION
1. Island Resorts
2. Cruise Lines
3. Scuba Diving
4. Casino and Gambling
5. General Tourism (Hotels and Restaurant)
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___________
(Name of School)

Grade 7- Food and Beverage Services
Name: ______________________________________________ Score: _________________


Activity Title: Personal Hygiene
Learning Target: Understand the importance of Personal Hygiene.
Practice proper hand washing techniques at all times.
References: CBLM (Food and Beverage Services- Basic Competencies- page 9-12).
https://www1.health.gov.au/internet/publications/publishing.nsf/Content/ohp-enhealth-manual-atsi-
cnt-l~ohp-enhealth-manual-atsi-cnt-l-ch3~ohp-enhealth-manual-atsi-cnt-l-ch3.7
Background:
PERSONAL
HYGIENE and
Personal hygiene isPROPER
health practices
HANDand habits which enable one to stay physically healthy. This means
keeping oneself clean to avoid transfer of harmful bacteria especially in food preparation.
WASHING
Ways to achieve personal hygiene:
1. Regularly wash and cut your hair to keep a neat appearance. If you have facial hair, you can save
money by maintaining it yourself with a set of quality clippers.
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2. Visit the dentist at least once a year (twice a year is optional). Though you are brushing every day, your
dentist will correct any dental problems you have.
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3. Bathe every day before work, or every night before you go to sleep. This
will help you cleanse/remove body odour.
4123rf.com 3alamy.com
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4. Wear deodorant or antiperspirant daily if you tend to sweat heavily.
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5. Scrub your hands with soap and water before you handle
any food especially when you have just come from the toilet, after touching your hair or other parts of
your body, and after your hands cover your mouth or nose when you cough or sneeze. Be sure to clean
under fingernails where dirt and bacteria tend to accumulate.
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Proper Hand Washing

Washing is the single most effective way to prevent the spread of infections. “Germs” (a general
term for microbes like viruses and bacteria) can be spread casually by touching another person.
“Good” hand washing techniques include using an adequate amount of soap, rubbing the hands
together to create friction, and rinsing under running water.
The following are different situations where people can pick up germs.
 Hands are visibly soiled
 After using the washroom (includes changing diapers)
 After blowing your nose or after sneezing in your hands.
 Before and after eating, handling food, drinking or smoking.
 After touching raw meat, poultry, or fish.
 After handling garbage.
 Visiting or caring for sick people.
 Handling pets, animals or animal waste.
What is the right way to wash your hands?
 Wet your hands with clean running water (warm or cold) and apply soap.
 Rub your hands together to make lather and scrub them well; be sure to scrub the backs of your
hands, between your fingers, and under your nails.
 Continue rubbing your hands well under running water
 Dry your hands using a clean towel or air dry.
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6. Trim your nails; especially if you work in the food service. This will help keep your hands much cleaner
and prevent the spread of the germs to the food.
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7. Avoid working with food when you have an open cut, core, boil or infected wound in your hands. Pus
and other liquids secreted by the wound contain millions of harmful bacteria that can cause food
poisoning. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.
8. Avoid smoking while preparing or handling food as ashes may drop into the food.
9. Wear suitable clothes at work. Wear also comfortable and clean shoes. Be sure aprons are always
clean.
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___________________________
(Name of School)

Name: Score:
Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 2:
Design your own health practices and habits that will make you physically healthy which you
can apply at home.
Rubrics in answering Activity 2

Did not meet Expectation 1-5
Related to the topic but limited 6-10
ideas
Related to the topic and insightful 15
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter III
Activity No.: 3 Type of Activity: Concept Note
Activity Title: Personal Presentation
Learning Target: Understand and apply Good Personal Hygiene in the workplace.
References: De Guzman, Florennite. (2013) Principles of Food and Beverage. ISBN p. 13.
Escudero, Evelina G. (2006) At Your Service A Waiter’s Manual. ISBN pp. 6-9.
Background:
GETTING READY FOR SERVICE

(Mise en place)
Table service is not only about actual serving of food from the kitchen, clearing, and bussing of tables
but also includes careful and precise preparation before service can be done.
The term mise-en-place is a French term meaning to get ready. It is used for all duties that have to be
carried out before and after the service proper.
Duties prior to service are the following:

1. Preparing Yourself
2. Station Assignment
3. Preparing for Service
4. Attending to side work
 Opening duties such as preparing the dining room
 Checking the side stand
 Studying the menu
 Closing the dining room
PREPARING YOUR SELF:

CHECKLIST FOR IMPRESSIVE PERSONALITY
1. Cleanliness of the body – staff should always be clean and free from odours.
 Take a bath
 Use body deodorants (perfumes should not be too strong)
 Use clean undergarments
2. Posture – staff should try to avoid mannerisms they may have, such as running their fingers through
their hair, chewing gum or scratching their face.
 Erect shoulders and head straight
 Chest out and stomach in
 Walk briskly and smartly
 Do not lean on pillars, chairs and walls
 Stand alert, ready to serve
3. Hair- should be neat healthy and gloosy
 For waitresses – long hair must be tied up or back to avoid hairs falling into foods and drinks to
avoid repeated handling of the hair.
 For waiters – keep hair well cut.
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4. Skin – keep skin clear and clean

 Sufficient sleep, an adequate and healthy intake of food and regular exercise is essential for
good health and the ability to cope with the pressures and stress of work.
5. Hands and Nails – should be clean
 Hands should be washed immediately after using toilet, smoking or dealing with refuse.
 Waitresses should not wear bright nail polish.
6. Teeth – should be brushed before coming on duty
7. Feet – keep them clean and toenails trimmed
 Use foot powder if you perspire too much
 Wear comfortable, clean and of a plain and neat design shoes.
 Waitresses should not wear high-heeled shoes.
8. Uniform- must be clean, well pressed and without stains
 Comfortably fitted, not too tight or too loose.
 Buttons should match
 Collars should be clean
 Tie or bow should be straight.
 Excessive jewelry should not be worn.
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__________________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 3:
The statements below are Good Personal Hygiene that a food server must acquire and Bad Personal
Hygiene that a food server should avoid.
Direction: Identify the following by writing GPH for Good Personal Hygiene and BPH for Bad Personal
Hygiene.
1. ___________ Eating during service time.

2. ___________ Wear hair in simple, stylish manner away from face.
3. ___________ Daily bath and use of antiperspirant.
4. ___________ Well- pressed shirts, pants and jackets.
5. ___________ Use hair restraints to prevent food contamination.
6. ___________ Clean hands and nails.
7. ___________ Wash hands thoroughly after using the rest room.
8. ___________Sneeze and cough carelessly.
9. ___________Wear excessive jewelry.
10. ___________Carry pencils behind their ears or in their hair, or between lips.
11. ___________Putting service cloth in their pockets or under their arms.
12. ___________Have a bad breathe and body odor and unpleasant foot smell.
13. ___________Mop the face with a napkin.
14. ___________Fuss with hair or pick on facial skin and blemishes.
15. ___________Have a greasy and spotted clothes, dirty cuffs, shirt fronts and aprons.
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter III
Activity Title: Occupational Health and Safety
Learning Target: Perceive safety protocols in the workplace.
References: CBLM (Food and Beverage Services- Basic Competencies 9-15).
https://www.google.com/search?
q=osh+signs+or+symbols+in+the+workplace&sxsrf=ALeKk01hZM_DDMWUJaTvBK_xWyoQMQ0Ong:160
0390639116&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjoi6_cv_HrAhUwzIsBHaYuB04Q_AUoAXoEC
A0QAw&biw=1366&bih=656#imgrc=3fM_9Rwly5g0uM
Background:
HAZARD AND RISKS IDENTICATION AND CONTROL

Hazard is a term used to describe something that has the potential to cause harm or adverse effects to
individual, organizations property or equipment. Workplace hazards can come from a wide range of sources.
General examples include any substance, material, process, practice, etc. that has the ability to cause harm or
adverse health effect to a person under certain conditions.
Types of workplace hazards include:
1. Safety hazards: Inadequate and insufficient machine guards,
unsafe workplace conditions, unsafe work practices.
2. Biological Hazards: Caused by

organisms such as viruses, bacteria, fungi and parasites.
3. Chemical hazards: Solid, liquid, vapour or gaseous substances, dust,

fume or mist.
4. Ergonomic hazards: Anatomical,

physiological, and psychological demands on the worker, such as repetitive
and forceful movements, vibrations, extreme temperatures, and awkward
postures arising from improper work methods and improper work methods
and improperly designed workstations, tools, and equipment.
Examples of Hazards:
Workplace Hazard Example of Hazard Example of Harm Caused

Thing Knife Cut
Substance Benzene Leukaemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shock, Electrocution
Condition Wet Floor Slips, falls
Process Welding Metal fume fever
Practice Hard rock mining Silicosis
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Risk is the chance or probability that a person will be harmed or experience an adverse health effect caused by
a hazard. It may also apply to situations with property or equipment loss.
Factors that influence the degree of risk include:
 How much a person is exposed to a hazardous thing or condition; and
 How the person is exposed, and how severe are the effects under the conditions of exposure
Risk assessment
Risk assessment is the process where you:
 Identify hazards;
 Analyse or evaluate the risk associated with that hazard; and
 Determine appropriate ways to eliminate or control the hazard.
Hazards Risks Safety measures/ actions

Manual handling of hand tools- Back injury repetitive strain Teach and remind workers of
knives, secateurs, loppers, correct lifting and carrying
crowbars, weed bags, mattocks. techniques. Rotate tasks.
Lifting heavy objects incorrectly Back injury repetitive strain Teach and remind workers of
correct lifting technique. Rotate
tasks.
Repetitive movements, bending Back/ limb injury repetitive strain Teach and remind workers of
and awkward working positions correct lifting technique. Rotate
tasks.
Trip hazards Injury Warm volunteers and remove trip

hazards before commencing work.
Do not leave tools on path ways.
Watch where one walks, and goes
slowly. Mark tools with fluorescent
colour.
What is an adverse health effect?

 A general definition of adverse health effect is “any change in body function or the structures of cells
that can lead to disease or health problems.”
The following are adverse health effects:
 Bodily injury
 Disease
 Change in the way the body functions, grows, or develops
 Effects on a developing fetes (teratogenicity effects, phytotoxic effects)
 Effects on children, grandchildren, etc. (inheritable genetic effects)
 Decrease in life span solvents
 Effects on the ability to accommodate additional stress.
Occupational safety and health (OSH) is a cross-disciplinary area concerned with protecting the safety,
health and welfare of people engaged in work or employment. The goal of all occupational safety and health
programs is to foster a safe work environment. As a secondary effect, it may also protect co-workers, family
members, employers, customers, suppliers, nearby communities, and other members of the public who are
impacted by the workplace environment.
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OSH signs or symbols in the workplace:
Safety signs are the alert signs that help in indicating various hazards ahead. These labels help in reducing
accidents at workplace and on road side. It is a process of providing information or instructions by means of
placing required signboards.
Different types of hazards required different types of safety labels. Safety signs consist of words, messages
and pictorial symbol with variety of shapes, size and colours. Each label colour is standardized and reflects a
specific meaning.
Sign colour defined:
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__________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 4:
A. List down below the different hazards you found in your home including its example and
causes.
Ex. Thing-Knife-Cut
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
B. Direction: Name the following signs below.
1. ____________________ 2. _________________ 3. __________________
4. _____________________ 5. ___________________
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C. Poster Making
Directions: Make your own posters of safety signs. Your work will be judge based on the criteria given
below.
Material: Color and Oslo paper

Tools: pencil, drawing pens, straight edge
CRITERIA 15 10 5 SCORE
Relevance to safety There is much There is There is less
relevance with moderate relevance with
safety. relevance with safety
safety.
Message It is very clear and It is moderately Messages is not
informative. clear and clear and
informative. informative.
Color Color is very Color is slightly Color is not related
much related with related with the with the sign.
the signs. sign.
Maximum Score - 45 Total:
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___________________________
(Name of School)

Food and Beverage Services - 7
Name: ______________________________________________ Score: _________________

Quarter IV
Activity Title: Industry Knowledge
Learning Target: Define the correct usage of food and beverage terminologies.
Understand the cycle of food and beverage servicing and its operation.
References: www.toturial.com
Background:
F & B Services – Cycle

Food and beverage services come only after preparing what is to be served. Most food and beverage
service businesses operate in the following cycle:
The upper half depicts food presentation related functions, whereas the lower half depicts food and beverage
service to customers.
Food and Beverage Service Objectives
The food and beverage service is looked as means of achieving satisfaction and making yourself feel
comfortable in today’s world. The main objectives of this service are:
 To satisfy the following needs:

 Physiological: the need to taste different varieties of food.
 Economical: the need to get F&B Services at the invested cost.
 Social: the need to find friendly atmosphere.
 Psychological: the need to elevate self-esteem.
 To provide high quality food and beverages.
 To provide friendly and welcoming atmosphere
 To provide professional, hygienic, and attentive service.
 To impart value for money.
 To retain existing customers and to bring new ones.
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F & B Services – terminology

The following terms are frequently used in F&B services:
TERM MEANING
Back Bar A range of shelves displaying glassware and bottles
Banquet A sit down meal served on the occasion of a formal or informal event such as a wedding
party or a conference.
Binge Drinking Drinking too much in a single session.
Buffet A dining system where the guests serve themselves. Popular with a large number of
guests and a small number of workforce.
Cocktail Any mixed drink prepared using alcohol.
Condiments Spices, sauces, or other food preparations used to enhance the flavour or to
complement the dish.
Crockery Plates, dishes, cups and other similar items, especially ones made of glass,
earthenware, or china clay.
Cross- It is a process of unintentional transfer microorganisms from one substance or subject
contamination to another, with harmful effect.
Croutons Crispy cubes of bread.
Cutlery Knives, fork and spoons used for eating or serving food.
Deli A store that sells pre- cooked fine food.
Dram shop American term for “alcohol bar”
Gueridon A trolley used in F&B Services business on which the food can be cooked, finished, or
Trolley presented to the guest at the table.
High Ball (long Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass
drink) with straw.
Mocktail A non-alcoholic drink prepared using fruit juices or other soft drinks.
Pathogen It is a biological agent that causes disease to its host.
platter A large flat dish or plate for serving food.
Pub British name for “Public House” an establishment licensed to serve alcoholic beverages.
Shot ball (short Alcoholic drink consumed in a gulp. It is served in shot glass.
Drink)
Situ On site, locally.
Spot Checking Regular surprise checking conducted to review standardized recipes and food products
to maintain quality.
Station A set of tables allocated to waiters in the F&B Services establishment.
Table Cover It is the area on the table for plates, glasses, and cutlery for single person.
Tines Parallel or branching spikes of a fork
Toque Cook caps with multiple folds represents the many different ways a chef knows to
prepare a dish.
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

ACTIVITY/IES
Activity No. 1
A. Identification
Direction: Read the statement carefully and write the correct word that describes the statement. Write your
answer before its number.
_______________________1. It is a dining system where the guests serve themselves.
_______________________2. It is a process of unintentional transfer microorganisms from one substance or
subject to another, with harmful effect.
_______________________3. It is a set of tables allocated to waiters in the F&B Services establishment.
_______________________4. It is an alcoholic drink that can be consumed in a single gulp.
_______________________5. It is a biological agent that causes disease to its host.
B. Essay
Direction: Explain the figure below base on the cycle of F&B operation. Write your answer in the box.
Your answer
here
Rubrics in answering Activity B

ideas
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter IV
Activity Title: Developing and updating industry knowledge
Learning Targets: Identify the different types of food service team and describe its roles and responsibilities.
References: CBLM (Food and Beverage Services- Common Competencies pp.20-25)
Background:
KITCHEN WORKFLOW WITH IN A FOOD AND BEVERAGE SERVICE LOCATION
KITCHEN
A kitchen is a room or part of a room used for cooking and food preparation. The kitchen and food
service is a central department in hotel industry.
Restaurant and canteen kitchens found in hotels, hospitals, educational and work place facilities, army
barracks, and similar establishments are generally (in developed countries) subject to public health laws. They
are inspected periodically by public-health officials.
THE KITCHEN ORGANIZATION
For an efficient, fast and quality food preparation, it is important that the kitchen job is organized and
distributed according to standard to ensure effective coordination and communication among kitchen
personnel. The kitchen or the food preparation department is obliging for the preparation and presentation of
food quality base on standard. Such foods are usually for banquet function, room service and the hotel service
outlets. Much as the hotel is engaged in voluminous food preparation, culinary tasks are distributed to sub-
sections.
ROLES AND RESPONSIBILITIES OF FOOD SERVICE TEAM
Position and each Roles and Responsibilities:
Executive Chef/ Chef de Cuisine
The person in charge of all things related to the

kitchen, which usually includes menu creation,
management of the kitchen staff, and directs the entire
operation of the food production department.
Assistant Executive Chef
Carriers of all the instructions of the Executive Chef

and delegates to all chefs.
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Sous Chef
Takes over the position of the Assistant Executive
Chef. Responsible for scheduling the kitchen staff and
substituting when the Executive Chef is off-duty.
Accountable for kitchen’s inventory, cleanliness,
organization, and the on-going training of its entire staff.
Chef Saucier/ Sautee Chef

Responsible for all sautéed items and their sauce.
This is usually the highest stratified position of all the
stations. Also acts as Soups Chef.
Garde Manger
Responsible for preparing cold foods, including
salads, cold appetizers and cold items. Takes full charge of
the cold kitchen.
Pastry Chef
Makes baked goods such as pastries, cakes and
breads. Also in charge in pastry shop.
Chef de Partie
Also known as a “Station Chef” or “Line Cook”, is in
charge of a particular area of production. Supervises and
takes responsibility in cooking first- class dishes.
Chef Tournant/ Roundsman

Also referred to as a swing cook and an experienced
chef, fill in as needed on stations in the kitchen.
Demi- Chef
Assistant to Chef de parties. Also supervises other
cooks under him/her. Responsible also for cooking dishes
including sauces.
Commis
A basic Chef in larger kitchens who works under a
Chef de Partie to learn the station’s responsibilities and
operation. Responsible for mis-en-place directly reporting to
demi-chef. Also helps in actual cooking.
Artist Chef
The one who is in charge in garnishing the foods.
Helpers
Gives general help, washing and cleaning

vegetables and takes charge in keeping the area clean.
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Chefs are the persons who cook professionally for other people. Traditionally it is refers to a highly skilled
professional cook who is proficient in all aspects of food preparation.
Hotel and Restaurant Organizational Chart
13pinterest.com
Figure 1: Hotel and Restaurant Organizational Chart

Restaurant Manager
Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their
reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet.
Managers are responsible for the business performance of their restaurant, as well maintaining high
standards of food, service and health and safety.
Receptionist
Welcome and greets customers at the entrance and escort them to their tables. Receive guests,
welcome and greets them and escort them to their assigned and chosen tables, receive and logs down
reservation. Monitor movement in the outlets and report to the supervisor any unusual incident or suspicious
persons.
Head Waiter
A waiter, who is in-charge of the waiters and waitresses in a restaurant, sees to it that they follow or
operate the standard procedure and is often responsible for taking reservations and seating guests.
Monitors the necessary preparation before the start of operations and sees to it that all needed supplies
are available, clean and in good condition.
Captain Waiter
Supervise activities of workers in a section of dining room. Sometimes receives guests and conduct
them to tables. Describes or suggest food courses and appropriate wines.
Waiter/ Attendant
Take customer’s orders, serve food and beverages, prepare itemized checks, and sometimes accept
payments. Waiters and waitresses may perform additional duties, which may include escorting guests, serving
customers seated at counters, setting up and clearing tables, or operating a cash register. They also check the
identification of patrons to ensure they meet the minimum requirement of for the purchase of alcohol and
tobacco products. They must be professional, polite and reliable. Must be able to learn and describe food
proficiently. Familiar with the menu, how things are prepared, what food taste like, and if special request are
allowed.
Busboy
They assist waiters by monitoring and cleaning tables throughout service. Generally their duties include
setting and clearing the table of dishes during the meal. They are often responsible for bringing bread and
butter, etc. to the table before the ordered dish arrives. They may also help bring food from the kitchen and
serve.
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Assist the waiters in mise-en-place preparation and table set-up. Performs other related duties as may
be assigned by superiors.
Bartender
Fill drink orders that waiters and waitresses take from customers. They prepare standard mixed drinks
and, occasionally, are asked to mix drinks to suit a customer’s taste.
Bartenders collect payment, operate the cash register, clean up after customers leave, and often serve
food to customers seated at the bar. Bartenders also check identification of customers seated at the bar, to
ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products.
___________________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 2:
A. IDENTIFICATION
A.1. Direction: The following statements are the roles and responsibility of receptionist, busboy
and Waiter. Identify the following, write R for Receptionist, B for busboy and W for Waiter.
1. __________They assist waiters by monitoring and cleaning tables throughout service.

2. __________Take customer’s orders, serve food and beverages, prepare itemized checks, and
sometimes accept payments.
3. __________Assist the waiters in mise-en-place preparation and table set-up.
4. __________Performs other related duties as may be assigned by superiors.
5. __________They are often responsible for bringing bread and butter, etc. to the table before the
ordered dish arrives.
A.2. Direction: Given the roles and responsibilities below, identify what type of food service
teams are the following.
1. ________________________Gives general help, washing and cleaning vegetables and takes

charge in keeping the area clean.
2. ________________________The one who is in charge in garnishing the foods.
3. ________________________Takes over the position of the Assistant Executive Chef.
4. ________________________The person in charge of all things related to the kitchen.
5. ________________________Responsible for all sautéed items and their sauce.
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter IV
Activity No.: 3 Type of Activity: Practice skills
Activity Title: Food Handling and Sanitation Practices
Learning Target: Check food quality and food hygiene.
References: CBLM (Food and Beverage Services- Core Competencies pp.16-18)
https://www.mtu.edu/dining/pdf/food-handling.pdf
Background:
KINDS OF KITCHEN WASTES
1. Food Waste – is a food material that is discarded or unable to be used.

2. Commercial Waste – consists of waste from premises used wholly or mainly for the purposes of a
trade or business
3. Domestic Waste – is a waste type consisting of everyday items that are discarded by the public or
from a private household.
KITCHEN STANDARD OF PERSONAL HYGIENE
Food employees shall maintain a high degree of personal cleanliness and shall conform to good
hygienic practices during all working periods. Food employees shall have clean outer garments and wear
effective hair restraints. Smoking, eating, and drinking are not allowed by food employees in the food
preparation and service areas. All non-working unauthorized persons must be restricted from the food
preparation and service areas.
No Bare Hand Contact with Ready-To-Eat Food. Food employees may not contact exposed ready-
to-eat food with their bare hands. Suitable utensils, such as deli paper, spatulas, tongs, dispensing equipment,
or gloves shall be used.
Clean
 Wash hands and surfaces often.

 Wipe down the surfaces thoroughly with warm water and washing up liquid, or antibacterial spray, both
before and after you’ve finished preparing any food.
 Ware washing: Either a commercial dishwasher or a 3-compartment sink set-up must be utilized to
wash, rinse, and sanitize equipment and utensils coming into contact with foods. The minimum
requirements for a utensil washing set-up to wash/rinse/sanitize should consist of three basins that are
large enough for immersion of the utensils, a potable hot water supply, and an adequate disposal
method for the wastewater. In-use equipment and utensils must be cleaned and sanitized at least every
four hours.
 Wiping Cloths: Wet wiping cloths that are in use for wiping food spills from food contact and non-food
contact surfaces of equipment shall be stored in a clean chlorine sanitizing solution at a concentration
of 100 mg/l. Dry wiping cloths may be used to wipe food spills from tableware and carryout containers.
All wiping cloths shall be free of food debris and visible soil, and shall be used for no other purpose.
Shopping
 Purchase refrigerated or frozen items after selecting your non-perishables.

 Never choose meat or poultry in packaging that is torn or leaking.
 Do not buy food past "Sell-By," "Use-By," or other expiration dates.
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Separate
 Don't cross-contaminate.
 Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat
foods during storage, preparation, holding, and display. Equipment and utensils (including knives,
cutting boards, and food storage containers) must be thoroughly cleaned and sanitized after being used
for raw animal foods and before being used for ready-to-eat food.
Storage
 Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2
ºC).
 Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator
should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
 Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal,
lamb, or pork, within 3 to 5 days.
 Perishable food such as meat and poultry should be wrapped securely to maintain quality and to
prevent meat juices from getting onto other food.
 To maintain quality when freezing meat and poultry in its original package, wrap the package again with
foil or plastic wrap that is recommended for the freezer.
 Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented,
rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18
months; low-acid canned food (meats, vegetables) for 2 to 5 years.
Thawing
 Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do
not drip onto other food.
 Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water.
Change the water every 30 minutes. Cook immediately after thawing.
 Microwave: Cook meat and poultry immediately after microwave thawing.
Cooking
 Cook to the right temperature.

 Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of
145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For
reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F
(71.1 ºC) as measured with a food thermometer.
Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food
thermometer.
 155° F for 15 seconds – comminute fish, meat, pooled raw eggs.

 145° F for 15 seconds – raw shell eggs that are broken and prepared in response to a consumers order
and for immediate service, fish, meat and pork.
Preparation
 Always wash hands with warm water and soap for 20 seconds before and after handling food.
 Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After
cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
 Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
 Marinate meat and poultry in a covered dish in the refrigerator.
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`
Serving
 Hot food should be held at 140 °F (60 °C) or warmer.

 Cold food should be held at 40 °F (4.4 ºC) or colder.
 When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
 Perishable food should not be left out more than 2 hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
Leftovers
 Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was
above 90 °F (32.2 ºC).
 Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
 Use cooked leftovers within 4 days.
 Reheat leftovers to 165 °F (73.9 °C).
Refreezing
 Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by
other methods, cook before refreezing.
Hazard Analysis Critical Control Point System (HACCP)

A system which:
1. Looks at hazardous and high-risk food;
2. Identifies the greatest risk factors of the food known to cause foodborne illness;
3. Makes the changes necessary to reduce or eliminate the risk;
4. Monitors the overall food handling.
HACCP- was developed by Pillsbury Foods and NASA to ensure their astronauts would have a safe source of
food in space. It is a food safety program that focuses on the flow of food in order to reduce the risk of
contamination and foodborne illnesses.
30
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___________________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 3:
Direction: Answer the questions.
1. In purchasing, how would you select good quality food?

2. Why do you separate perishable from non0perishable food items when storing them?
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_____________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter IV
Activity Title: Effective Customer Service
Learning Target: Understand the importance of good customer service.
References: https://www.business.qld.gov.au/running-business/consumer-laws/customer-service/improving/
principles
Background
Principles of good customer service
The key to good customer service is building good relationships with your customers. Thanking the customer
and promoting a positive, helpful and friendly environment will ensure they leave with a great impression. A
happy customer will return often and is likely to spend more.
To ensure you provide the best customer service:

 know what your customers consider to be good customer service
 take the time to find out customers' expectations
 follow up on both positive and negative feedback you receive
 ensure that you consider customer service in all aspects of your business
 Continuously look for ways to improve the level of customer service you deliver.
The following are some of the main elements of good customer service.
Customer relationships
To build good customer relationships you need to:
 greet customers and approach them in a way that is natural and fits the individual situation
 show customers that you understand what their needs are
 accept that some people won't want your products and concentrate on building relationships with those
who do
 help people — even just letting a customer know about an event that you know they're personally
interested in is helpful
 Continue to keep customers aware of what's in it for them to do business with you.
Staff
If you want to provide the best customer service, all of your staff need to have good communication and sales
skills. You will also need to show leadership by personally providing excellent customer service at all times.
Complaints
Listen to customer complaints; you may learn something about your product or service. Let customers know
that you appreciate feedback. Overcome any objections. Listen to what the customer is objecting about
(often price, merchandise or time). Confirm the validity of each concern and offer a solution.
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Products
Know your products — where everything is located, brand names, place of manufacture and price. The more
you know, the more confidence you can build in the customer.
Recognise product features. Turn these features into benefits for the customer. Ensure your staff can tell
customers about the product features and benefits.
Meeting customers' expectations
To provide good customer service, you need to understand who your customers are and what they want.
Know your customers
Gather information about as many of your customers as possible. Try to find out what your customers are
buying, why they are buying and the frequency of their purchases.
When trying to understand their needs, it may be useful to know details such as their lifestyle, occupation and
interests. Include any potential customers who have made enquiries about your goods or service.
Understand your customers' needs
Each customer will have a different perception of what customer service means to them. If you want to provide
good customer service, you should know the needs of the customer and how to fulfil those needs.
Find out how your customers expect you to meet their needs. The expected level of service varies from
marketplace to marketplace, industry to industry and, to some extent, from consumer group to consumer
group. Research your marketplace and your target markets to find out what your customers expect of your
business in your location.
Meet your customers' needs
Tailor your level of service to suit your customers' needs. Some businesses work well providing a 'no frills'
basic level of service while others go beyond customer expectations to achieve a level of service to make their
customers say 'wow'.
Some ways to go beyond customer expectations are:
 Introducing initiatives – for example, customer focus groups, customer survey cards or a suggestion
box. These initiatives send a clear message to customers that you are interested in their input
 Suggesting add-ons – for example, 'Would you like batteries as well?'
Failing to meet expectations
When a business fails to meet customer expectations, customers do business elsewhere. Poor customer
service and the perceived indifference of staff and management account for about 68% of customers who don't
return to a business.
Some actions you can take to improve customer service are:
 investigate the areas of issue

 train staff in customer service and sales skills
 rotate staff so they can increase their knowledge of other areas
 encourage and support teamwork
 review recruitment and selection procedures.
33
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___________________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 4:
Direction: Answer the question briefly. 5 points each.
1. Why is it very important to practice proper customer service?
2. Does the saying “Customer is always right” true or not? Why.
Rubrics in answering Activity 4

ideas
34
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___________________________
(Name of School)

Name: ______________________________________________ Score: _________________

Quarter IV
Activity No.: 4.0 Type of Activity: Essay
Activity Title: Effective Customer Service
Learning Target: Understand the importance of good customer service
References: Guzman, Florinitte D. (2013) Principles of Food and Beverage. ISBN pp.19-29
https://www.k-state.edu/cecd/docs/pdfs/Session%201-%20Option%203%201.pdf
Background:
CUSTOMER SERVICE
Reason why customers not to buy/ stop buying products or service from your establishment/
organization:
 67% of customers leave because of an attitude of indifference of the part of a company employee;
 14% of customers leave because of a dissatisfaction with the product
 10% of customers leave for other reasons (move, deaths, etc.)
 9% of customers leave because of competitors
A specific food service operation will determine the level of customer service that one should provide in
order to enhance the customers meal experience and to meet expectations.
Customer service is very important in the success of any business endeavor it is the personal need and
dedication to allocate an amount of attention to detail or the extra mile any food service staff is willing to give to
attain his primary goal of fulfilling customer satisfaction. Customer service in foodservice operations can be
defined as being a combination of these five characteristics:
1. Service Level – this is the intensity of or limitations in the individual person’s ability to give customers
the attention expected and required in the operation.
2. Service availability – this is based on what was agreed upon on the onset.
3. Level of Standard – quality of food, standard of equipment and decorations utilized.
4. Service Reliability – this is the extent to which the project is intended to be consistent with industry
practices and goals to satisfy customers need at all possible and workable cost.
5. Service Flexibility – this is the extent to which alternatives are made available, and to which there can
be variations and alterations in the standard products that can be offered.
Customers have varying needs and expectations which the provider has to attempt to meet. Giving a high
standard of service creates many advantages for the customer, the individual staff members and the
organization as a whole.
The Customers The Organization The Employees
A good experience Less discount Employee retention
Satisfaction Happy customers Less turnover
Customer Loyalty Good reputation Recognition
Positive word of Mouth Positive image Praise and gratitude
Brand growth Opportunities to develop positive moral
Awards Good work environment and atmosphere
Good reviews
Develop market share
Achieve financial targets
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Cost reduction
Overall Growth
Other Responsibilities of Customer Service Representative include:

 Creating a positive first impression
 Taking ownership of customers problem until they are solved
 Building positive customer encounter
 Looking for ways to improve customer service system
 Knowing your products and services
 Trying to understand the customer’s needs before making recommendations or solving problems.
 Leaving the customers wanting to try your products or services again.
 Managing your own stress level
 Enjoying the challenge of being a customer service representative.
Communicating Effectively to Customers
1. Develop Active Listening skills

 Avoid distractions - focus your attention to the customer
 Make eye contact – it lets the customer know that you are listening and can be trusted
 Confirm the concern/complaints – let the customer know that you are interested on what he/she
was saying
 Questioning – it helps you understand more about the customers concern/complaints
 Reflecting – reflecting statements summarize or paraphrase your understanding of what the
customer is saying.
2. Speaking in the Positive: Words and Tone of Voice
Negative Phrase Positive Phrase

I don’t know I’ll find out
That’s not my job I’ll find someone who can help you with that.
That’s not my fault I’ll get that taken care of right away.
I’m busy right now I’ll be with you in just a minute.
Why did you? (blaming) Let me see if I understand
We can’t do that We can do this.
3. Body Language
 Smile often
 Keep a professional personal appearance
 Maintain eye contact when talking to customers
 Keep a professional, but relaxed posture. Don’t slouch.
 When appropriate, takes note what the customer is saying.
 Move occasionally. For example, leaning forward convey interest.
36
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___________________________
(Name of School)

Name: _____________________________________ Score: _________________

Section: ____________________________________ Date: __________________
ACTIVITY/IES
Activity 4.0:
Direction: Answer the following.
a. In five (5) sentences give the importance of customer service to your organization?
b. In five (5) sentences give the importance of customer service to you?
37
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DIOCESE OF BUTUAN EDUCATIONAL SYSTEM (DBES), INC.

OMPH, Holy Redeemer, Butuan City

Learning Activity Sheet (LAS)

Name: ______________________________________________ Score: _________________

GOALS OF MEAL MANAGEMENT

Origin of the Food and Beverage Service Industry

CLASSIFICATION OF FOOD AND BEVERAGE

 Grill Room or Rotisserie – a restaurant that specializes in grill

 Dining Rooms – are found in smaller hotels, motels, resorts,

 Discotheque – is a restaurant which is principally meant for

 Food Bars – is a collective name to cover informal snack bars,

 Fast Food Restaurants – give ready to serve foods at

 Casual Dining – is a relatively new classification of restaurants

 Food Courts – is a dedicated place for eating where several

3. Airline Catering – maybe classified into Airport and Flight catering.

 Flight Catering – is a specialized program for passengers

Learning Activity Sheet (LAS)

Name: _____________________________________ Score: _________________

A. Ship Catering F. Food Court K. Fast Food Restaurant

1. ___________ Give ready to serve foods at reasonable rates.

Learning Activity Sheet (LAS)

Name: ______________________________________________ Score: _________________

Casino and Gambling

The Philippines is made up of 7,107 islands (only 2000 are inhabited);

General Tourism/Business Visits and Hotels

The hotel industry in the Philippines is expected to see a continued

Yachting and Sailing

Learning Activity Sheet (LAS)

Name: _____________________________________ Score: _________________

4. Casino and Gambling

5. General Tourism (Hotels and Restaurant)

Learning Activity Sheet (LAS)

Name: ______________________________________________ Score: _________________

Activity No.: 2 Type of Activity: Essay

4. Wear deodorant or antiperspirant daily if you tend to sweat heavily.

Proper Hand Washing

Learning Activity Sheet (LAS)

Rubrics in answering Activity 2

Learning Activity Sheet (LAS)

Name: ______________________________________________ Score: _________________

GETTING READY FOR SERVICE

Duties prior to service are the following:

PREPARING YOUR SELF:

4. Skin – keep skin clear and clean

Learning Activity Sheet (LAS)

Name: _____________________________________ Score: _________________

1. ___________ Eating during service time.

Learning Activity Sheet (LAS)

Name: ______________________________________________ Score: _________________

HAZARD AND RISKS IDENTICATION AND CONTROL

2. Biological Hazards: Caused by

3. Chemical hazards: Solid, liquid, vapour or gaseous substances, dust,

4. Ergonomic hazards: Anatomical,

Workplace Hazard Example of Hazard Example of Harm Caused

Hazards Risks Safety measures/ actions

Trip hazards Injury Warm volunteers and remove trip

What is an adverse health effect?

OSH signs or symbols in the workplace:

Learning Activity Sheet (LAS)

Name: _____________________________________ Score: _________________

B. Direction: Name the following signs below.

1. ____________________ 2. _________________ 3. __________________

Material: Color and Oslo paper

Name: ______________________________ Score: _

Name: _____________________ Score: _

Name: ______________________________ Score: _

Name: _____________________ Score: _

Name: ______________________________ Score: _

Name: ______________________________ Score: _

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