Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

FOOD AND BEVERAGE SERVICES NCII

GRADE 11 & 12
SUPPLEMENTARY MATERIALS
Week1-2
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Learning Activity Sheets

WHAT IS IT

Food Service Operations

Foodservice operations are broadly categorized as commercial and non-commercial.

1. Commercial foodservice operations are operated as a business with profit motive like hotels.
The types of foodservice operations are many to meet the demands of the customer and the
common commercial foodservice operations.
a. The cafeteria system consists of straight-line counters containing a variety of hot and cold
dishes. The customers select the dishes along the counters and are billed at the end. Usually,
the tables have basic requirements, such as salt and pepper, straw holder, napkins, and water
glasses.
b. A coffee shop may be an independent outlet or may be situated in a restaurant. It mainly
serves neatly plated snacks and beverages in an informal ambiance.
c. A kiosk is a small permanent or temporary structure on a sidewalk. It sells items like coffee,
tea, chocolates, pastries, and savories that may either be taken away or consumed at tables
arranged nearby. Most kiosks do not have seating provisions.
d. Meals on wheels was a concept developed in the United Kingdom during World War II in
1943 when food was delivered to servicemen. In this system, the food that is cooked in a
centralized kitchen is supplied to homes, offices, hospitals, and elderly people who live in a
community in separate homes.
e. An airport lounge is a formally ambient food stall at the airport. It offers a wide menu for
breakfast, lunch, and dinner with hot and cold beverages, salads, main meals, and desserts for
travelers having meals at leisure. The traveler selects food and beverage of choice and takes
them to the table by himself.
f. Family restaurant has an elaborate menu of single or multiple cuisines which may change
according to the operating hours. It has a good ambiance and comfortable seating
arrangements so that the guests can dine leisurely.
g. Fast Food Outlet has a limited menu of hot and cold beverages with easily prepared and fast
meals cooked in advance and kept warm.
h. A food court is a multi-cuisine food outlet located around a central dining area. The
customers pick up food and beverages of their choice from multiple outlets and sit in the
central dining area to consume them. This type of service can be seen in shopping malls.
i. Theme restaurant has a limited menu that is based on the theme. Architecture, lighting, and
music induce the feel of the theme. The informal ambiance is usually maintained with various
other interior decorations.
2. Non-commercial foodservice operations are those that give free food and accommodation
as support service to some other establishment’s main function or purpose. They are usually
found in colleges and universities, healthcare, industries, military, daycare centres, orphanages,
and old-age homes.
a. Welfare catering provides nutritious food and beverages at a reasonable price to
fulfill a social obligation, hence the term ‘welfare’. This service is usually provided in hospitals,
schools, colleges, the armed forces, and industrial catering to help sick, malnourished, or
wounded patients recover fast.
b. Industrial catering provides food and beverages to ‘people at work’ in industries and
factories at highly subsidized rates. It is based on the assumption that if employees are fed
better, they are happy and complain less.

ASSESSMENT

Direction: Answer the following items by writing the letter of the column in which your answer
is located.
______1. The customers pick up a tray and move along to select the dishes.
______2. The types of foodservice operations that are made to meet the demands of the
customer and the common commercial foodservice operations.
______3. It has a limited menu that is based on the theme.
______4. It mainly serves snacks and beverages in an informal atmosphere.
______5. It is defined as operations including colleges and universities.
______6. It is a small permanent or temporary structure on a sidewalk.
______7. Multi-cuisine food outlets that are located around a central dining area.
______8. The food is prepared in the kitchen, placed in the trays, and passed to the customer.
______9. The traveler selects food and beverage of choice, and takes them to the table by
himself.
______10. Food that is cooked in a centralized kitchen is supplied to homes, offices, hospitals,
and elderly people who live in a community in separate homes.

Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher