Food and Beverage

Services 12
Food and Beverage Services NCII

Quarter 1 – Module 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE (AS)
L.O. 2: Prepare Service Stations and Equipment
2.1 Stock supplies necessary for service
First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer: Angelo L. Dela Cruz
Editors: Name
Reviewers: Maria Elizabeth N. Villabroza
Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso, Ed. D.
OIC-Assistant Schools Division Superintendent
Victor M. Javena, Ed. D.
Chief - School Governance and Operations Division
OIC – Chief Curriculum Implementation Division
Education Program Supervisors
1. Librada L. Agon, Ed. D., EPP/TLE
2. Liza A. Alvarez, Science
3. Bernard R. Balitao, Araling Panlipunan
4. Joselito E. Calios, English
5. Norlyn D. Conde, Ed. D., MAPEH
6. Wilma Q. Del Rosario, LRMS
7. Ma. Teresita E. Herrera, Ed. D., Filipino
8. Perlita M. Ignacio, Ph. D., ESP/SPED
9. Dulce O. Santos, Ed. D., Kinder/MTB
10. Teresita P. Tagulao, Ed. D., Mathematics
Printed in the Philippines by ________________________
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Office Address: Caruncho Avenue, San Nicolas, Pasig City
Telefax: (632) 641-88-85/ 628-28-19 E-mail Address: divsionofpasig@gmail.com
 Food and Beverage
Services 12
Quarter 1
Self-Learning Module 4
Stock supplies necessary for service
Introductory Message

For the facilitator:

Welcome to the Food and Beverage Services NCII- Grade 12 Module on Prepare
Dining Room/Restaurant Area for Service!

This module was collaboratively designed, developed and reviewed by educators from
Schools Division Office of Pasig City headed by its Officer-In-Charge Schools Division
Superintendent, Ma. Evalou Concepcion A. Agustin in partnership with the Local
Government of Pasig through its mayor, Honorable Victor Maria Regis N. Sotto.
The writers utilized the standards set by the K to 12 Curriculum using the Most
Essential Learning Competencies (MELC) while overcoming their personal, social,
and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to the Food and Beverage Services NCII-Grade 12 Module on Prepare

Dining Room/Restaurant Area for Service!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectation - These are what you will be able to know after

completing the lessons in the module

Pre-test - This will measure your prior knowledge and the

concepts to be mastered throughout the lesson.

Recap - This section will measure what learnings and skills

that you understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and

applications of the lessons.
Valuing-this part will check the integration of values in the
learning competency.

Post-test - This will measure how much you have learned from
the entire module.
 EXPECTATION

After reading this module, you will be able to:

a) Identify the various supplies, utensils and equipment needed for service
b) Classify various equipment falling under the categories of Chinaware,
Silverware, Glassware, Disposables and other equipment.
c) Understand the importance and methods involved in maintenance of
various equipment.

PRE–TEST

Instruction: Read carefully each question. Write your answer on the space provided.

__________ 1. Glasses with all three parts where stem connects the bowl with foot.
a. Stemware b. footed ware c. tumbler
__________ 2. This glass is used to serve cocktails is made with a base spirit and a
nonalcoholic carbonated mixer which is served with ice, requiring a tall glass for
proper proportioning of ingredients.
a. Margarita b. highball c. flute
__________ 3. It plays in integral role in the final décor of the outlet and it should go
well with the design and furnishings of the restaurant.
a. Glassware b. flatware c. crockery
__________ 4. Is also called the dummy waiter or service console. This is a very
important piece of furniture in a restaurant. It is used by the service staff for keeping
all the service equipment at one place.
a. Side station b. cabinet c. furniture
__________ 5. These are designed to be laid over the tablecloth to protect it from
spillage and give it a longer life.
a. Buffet cloth b. slip cloth c. table cloth
 RECAP

Before a food and beverage service establishment opens for business, a lot of
preparations are undertaken to make the place ready for the guests. A check of
requirements on upcoming service sessions includes a check on the menu and the
product offering. Likewise, an understanding of the kind of service offered by the
establishments helps in understanding our role as Food and Beverage Service
Attendant. Can you recall what are the different classifications of food and beverage
services?

LESSON

CATEGORIES OF EQUIPMENT
The equipment required by a food and beverage service outlet can be divided into
the following broad categories:
a) Glassware
b) Crockery
c) Tableware (Flatware, Cutlery & Hollowware)
d) Furniture
e) Linen

A. Glassware
There are different types of glasses used in any food and beverage service
establishment as the outlet offers various types of beverages to its clientele. The
design and quality of the glassware actually reflects the quality and level of service
in a restaurant. Glasses may be divided into three parts i) Bowl, ii) Base and iii) Stem.
All glasses will normally have any or all the parts. Further, the glasses may be
classified into following three types:
a) Tumbler – A bowl without stem with straight or widened sides. e.g. high
ball, juice glass.
b) Footed ware – Where bowl sits directly on the foot. e.g. brandy balloon,
beer goblet.
c) Stemware – Glasses with all three parts where stem connects the bowl
with foot. e.g. red wine glass, white wine glass, etc.
All glasses must be kept clean and be free from lint or marking when presented to
the guests.
FIG.2.1 Illustrations of Different Drinking Glasses and Their Uses
Cocktail glasses: Sour glass: for spirits,
for cocktails mixers and sours

The saucer: for Martini Cocktail

Champagne glass: for Dry, Medium
cocktails and and Sweet Martinia
Daisies.

The tulip: all Slim Jim: for spirits

Champagne and and mixers and for
sparkling wines sours; alternative for
highball

The flute: for Copita (sherry): for

sparkling wines sherry and also for
sweet wines

Paris goblet: for Elgin: traditional glass

wines, waters and used for sherry in
beers single and double
measure (Schooner)

Worthington: for Port or sherry (dock)

bottled beers, soft glass: used for both
drinks and for ports and sherries and
Pimms, Coolers also for sweet wines
and long drinks

Rocks/Old Lager/pilsner:
Fashioned glass: different sizes used for
also known as bottled and draft lager
whisky glass, often beers
used for any
spirits and mixers.
 Highball/Collins Beer (straight): for half
glass: used for and full measures of
spirits and mixers any beers -based mixes
and for Highballs

Brandy balloon: Beer (dimple):

small for brandies traditional beer glass in
and for B & B and different sizes for half
brandy and and full measures of
liqueur-based any beers
cocktails

Photo courtesy of Courtesy of Food and Beverage Service 8th Edition, 2010

Storage and cleaning

Drinking glasses are normally stored in a glass pantry and should be placed in single
rows on thin plastic grid matting, upside down to prevent dust settling in them.
Plastic racks are good for stacking and storing glasses as well as for transporting
glassware’s, which cuts down on breakages. Tumblers and other straight-sided
glassware should not be stacked inside one another as this may result in breakages
and can cause accidents to staff.

B. Crockery
Crockery plays in integral role in the final décor of the outlet and it should go well
with the design and furnishings of the restaurant. Crockery includes all types of
earthenware and chinaware used in the restaurants. It can be classified as follows:
a) Bone China: It is the finest type of crockery which is comparatively quite
strong, translucent and most expensive amongst all types of crockery.
b) Earthenware: It is the cheapest form of crockery available but lacks
durability and chips easily. It is heavier than bone china and lacks strength.
c) Porcelain: This is stronger than other forms of crockery with a high
resistance of chipping. It is hard and semi translucent and hence, used in
oven to table dishes.
d) Stoneware: It is a natural ceramic material which is fired at high
temperatures and generally a hand-crafted product.
B.1. Crockery sizes
As a guide, the sizes are as follows:
ITEMS DIMENSION ITEMS DIMENSION
Side Plate 1.5 cm ( 6 in) Cereal/Sweet Bowl 13 cm (5 in)
Sweet Plate 1.8 cm ( 7 in) Breakfast cup and 23-28 cl. (8-10 fl.
saucer Oz)
Fish Plate 20 cm ( 8 in) teacup and saucer 18.93 cl (62⁄3 fl oz)

Soup Plate 20 cm ( 8 in) coffee cup and 9.47 cl (3½ fl oz)

saucer (demi-tasse)
Joint Plate 25 cm ( 10 in) teapot: 28.4 cl (½ pint) 56.8
cl (1 pint) 85.2 cl (1½
pint) 113.6 cl (2 pint).

Other items of crockery required include:

 consommé cup and saucer tea
pot
 soup bowl/cup hot water jug
 platter (oval plate) coffee pot
 salad crescent milk jug
 egg cup cream jug
 butter dish hot milk jug
 ashtray sugar basin
 salt and pepper pots.

C. Tableware (Flatware, Cutlery & Hollowware)

Tableware is a broad term which denotes Flatware, Cutlery and Hollowware. Flatware
includes all forms of spoons and forks whereas Cutlery denotes all forms of knives
and cutting equipment. Hollowware includes all other items which are used on the
table during service. Tableware is made up of silver, plated silver and stainless steel.
Most of the high end and fine dining restaurants prefer to go for silver or EPNS
(Electro Plated Nickel Silver) cutlery whereas outlets like coffee shops will go for
limited and ordinary stainless-steel cutlery (Lillicrap and Cousins, 2010).

Pic 2. (Food and Beverage Service 8th Edition) Examples of cutlery: (left to right) fish
fork, sweet fork, joint fork, fish knife, small (side) knife, joint knife, coffee spoon,
tea spoon, soup spoon, sweet spoon, table (service) spoon. Picture courtesy of
Lillicrap and Cousins (2010).

2.3.1 Specialized service equipment

Pic 3
Specialized
service
equipment.
(Courtesy of
Food and
Beverage
Service 8th
Edition, 2010)

The following are examples of specialized service equipment used in catering:

1 Asparagus holder - Used to hold asparagus spears when eating
2 Sugar tongs - Required for cube sugar
3 Pastry slice Sweet trolley – serving portions of gâteau
4 Oyster fork - Shellfish cocktail/oysters
5 Pastry fork - for afternoon tea
6 Corn-on-the-cob holders - One to pierce each end of the cob
7 Lobster pick - To extract the flesh from the claw
8 Butter knife - To serve a butter portion
9 Sauce ladle - Service for sauce boat
10 Fruit knife and fork - for Dessert
11 Nutcrackers - for nuts like almond, pistachio, etc.
12 Grape scissors - To cut and hold a portion of grapes
13 Grapefruit spoon - for grapefruit halves
14 Ice-cream spoons - For all ice-cream dishes served in coupes
15 Sundae spoon -For ice-cream in a tall glass
16 Snail tongs - Used to hold the snail shell
17 Snail dish - Dish is round with two ears, having six indentations to hold a
portion (6) of snails
18 Snail forks - Used to extract the snail from its shell
19 Cheese knife - for Cheese board
20 Stilton scoop - Service of Stilton cheese
21 Caviar knife - Part of cover for caviar
22 Gourmet spoon - Sauce spoons for cover
23 Preserve spoons - Used with preserve/jam dish

D. FURNITURE
Furniture is one of the most important equipment of any food & beverage service
establishment. Pieces of furniture define the theme and decor of the restaurants, at
times enhances the ambience of the place.

D.1. TYPES OF FURNITURE AND ITS USES

 Tables: Normally of three types - round, rectangular and square. Usual height
of the table should be 75cm from the floor level, 92 cm in diameter for round
(seats 4) , 76 sq sm and 92 sq cm for square (seats 4) and 137 x 76 cm for
rectangular.

 Chairs: The average height of the chair, should be 92 cm. The seat should be
46 cm from the floor and 23 cm from the top of the table.

 Side station /
dummy waiter: The
side station is also
called the dummy
waiter or service
console. It is used by
the service staff for
keeping all the service
equipment in one
place. It is also used as
a landing table for the
dishes picked up from
the kitchen en route to
the table and the dirty
dishes from the guest's
table to the wash-up
area. The side station
should be kept clean
and presentable as it
can be seen by the
guests.

Fig. 2.2 Diagrammatic representation of side board (From

Lillicrap and Cousins, 2010)
 The service equipment which can be stored in a side station are:

1. Service spoon and fork, 11. Under plates

2. Sweet spoon and forks 12. Service salver Fig.
3. Soup spoon, tea spoon, coffee 13. Dirty linen
spoons 14. Check pad on service plate
4. Fish knife and forks 15. Assorted condiments
5. Joint knives 16. Ashtrays
6. Side knives 17. Water jugs
7. Fish plate 18. Bread basket and butter
8. Sweet plate 19. Hotplate
9. Side plate 20. Trays
10. Coffee saucer

 Trolleys: The various trolleys used in the food and beverage service outlets are:
1. Gueridon or Flambe Trolley: A gueridon or flambe trolley is a small mobile trolley
that can be placed alongside the guest's table used for French Service.
2. Room Service Trolley: It is used for the service to guests in their rooms. Food is
wheeled into the guestrooms with the aid of the trolley where food is kept warm in a
hot case mounted onto it.
3. Dessert Trolley: This trolley has several shelves where desserts are attractively
setup on the top shelf like gateaux, pastries, jellies and the likes. Bottom shelf
contains the plates, cutlery, linen and other service equipment.
4. Hors d'oeuvre Trolley: This hors d'oeuvre trolley is used to carry variety of
appetizers.
5. Carving Trolley: It is used for carving joints of meat at a guest's table. The steward
takes the trolley to the guest table and carves out the meat as per his / her choice.

E. LINEN
Table linens refer to the tablecloths, napkins, skirting cloths, waiter’s cloths or
service cloths and slip cloths. Linens are usually associated with fine dining
restaurant setups.

TYPE OF LINEN AND ITS USES

Table Cloths: Table linens made from cotton or linen are not only more absorbent
but also last longer. White is the most popular colour for table linens because it's
considered formal. Table cloths should be large enough to cover the top as well as a
portion of the legs of a table without interfering with the guest's comfort while he is
seated at the table. The size of the tablecloth varies according to the size of the table
it is required to cover. Usual size of a square table cloth good for 4 is 137 cm x
137cm ( 54 in. X 54 in). Other naperies for service are:
 Slip cloths or napron - used as protector from spillage
 Napkins or Serviettes - a rectangular cloth or paper for wiping the mouth while
eating. Dimension is between 46 to 50 sq. Cm.
 Buffet Table Cloths - for dressing a long table usually 2m x 4 m.
 ACTIVITIES

Table napkin folding.

Instruction: Get any square table napkin or a big handkerchief as an alternate

cloth napkin. Follow the instruction below and do the napkin folding.

The following diagram and steps apply to only one type of fold:
Start with napkin open, wrong side up (the seam showing)
Fold each side lengthways to the centre
Fold each side in half lengthways again.

Fig1. Illustration on Napkin Fold (taken from Food and Beverage Service
Trainee Manual, Ausaid (2013), p. 47

WRAP–UP

There are various kinds and categories of equipment, furniture and supplies
available for use and it is the role of the food service attendant to know their specific
uses. The kind of equipment used by the establishments determine the level and
quality of service offered.
 VALUING

To be an excellent professional in the service industry, you should learn

not just the way of serving food and beverages but also includes the knowledge about
the different types of equipment, familiarity with specifications, sizes and
dimensions. When we know the technical aspects of food and beverage services, we
become more confident about our duties leading to our technical competence.

POST TEST

Instruction: Read carefully each question. Write your answer on the space provided.

_________ 1. A type of glass such as wine glass, cocktail glass, flute glass which are
in common?
a. Stemware b. footed ware c. tumbler
_________ 2. Is a tall glass tumbler that is most commonly used for cocktails served
on the rocks, often with a high ratio of non-alcoholic mixer to spirit.
a. Margarita b. highball c. Flute
_________ 3. It refers to ceramic tableware, today often porcelain or bone china.
b. Glassware b. flatware c. crockery
_________ 4. is also called the dummy waiter or service console. This is a very
important piece of furniture in a restaurant.
c. Side station b. cabinet c. furniture
_________ 5. It is a fabric used to decorate and protect the table cover from spillage.
d. Buffet cloth b. slip cloth c. table cloth
 KEY TO CORRECTION

B 5.B
A 4.A
C 3.C
B 2.B
A 1.A
POST TEST PRE TEST

R E F E R E N CE S
Books

Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition, Hodder
Education, London, 2010.

Australian Aid ASEAN William Angliss Institute. Provide Food and Beverage
Services. Trainee Manual© ASEAN 2013 (Melbourne, Astralia: William Angliss
Institute of TAFE, 2012).

Pictures

Fig. 2.2 Diagrammatic representation of side board (From Lillicrap and Cousins, 2010)
Food and Beverage Service Trainee Manual, Ausaid (2013), p. 47