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
2.2 Clean, wipe and put tableware and dining room
equipment in their proper place
First Edition, 2020

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do not represent nor claim ownership over them.

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
Published by the Department of Education Division of Pasig City
Printed in the Philippines by ________________________
Department of Education – Division of Pasig City
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 5
Clean, wipe and put tableware and dining room
equipment in their proper place
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 techniques in the proper handling of food service equipment and
tools.
B. Understand the importance of proper cleaning and maintenance of various
equipment in food & beverage establishment,
C. Recommend proper storage conditions of the food service equipment
handling, cleaning method, storage and upkeep

PRE–TEST

Q & A:

What is a “service equipment”?

Describe ways to maintain glassware?
Describe the difference between manual dishwashing and automatic dishwashing?

RECAP

Glassware’s may be stemmed or non-stemmed types, used for alcoholic or

non-alcoholic drinks and stored more appropriately in glass trays upside down.
Flatware’s are used for eating while cutlery is a collective term for both eating and
serving utensils. Linen is the cloth fabric set on the cover as table cloth, topping and
napkin.
 LESSON

When we talk about the term “service equipment”, we may refer to about almost
everything that contributes to the service activity. Thus, we mention about the linen,
the crockery, and tools for serving like ice-cream cutter, hollowware, glassware as
well as furniture, fixtures and cutlery; all of these contribute to the style of the
restaurant. In any restaurant, the food service equipment is well maintained and
requires proper handling.

A. Glassware
A glassware by its nature is fragile, and can easily be chipped, cracked or broken.
This is why it should be handled carefully at all times. Following are some of
measures that you need to remember when handling glassware’s:
1 Avoid banging or crashing glasses together
2 Keep glasses slightly apart on shelves, or trays, or when they are being carried by
hand.
3 Do not stack glasses unless they are designed to be stacked.
4 Allow glasses to cool after washing them before filling then with cold drinks,
otherwise they might crack from the temperature difference.
5 For hot beverages, warm glasses under hot running water before pouring the
drink into the glass.
6 Whenever possible, carry glasses and ashtrays on a tray for the following reasons.
7 It looks professional.
8 It avoids breakage.
9 It makes sure there are no fingerprints on the glasses.
10 Remember.
11 Carry glasses by the stem or foot.
12 Never carry too many at the same time.
13 Avoid knocking them against other things.
14 Be extra careful when glasses are full so you do not spill them.

Figure 1. Ways of Handling Glasses

A.1. Storage and cleaning of Glassware

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 made specifically for the purpose of stacking and storing glasses are yet
another alternative. Such racks are also a convenient method of transporting
glassware from one point to another, 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.

A.2. Hand washing glassware

For hand washing, glassware should be washed by a two-stage method with

detergent and water at 50 - 60°C in the first sink and water at 80° in the second sink.
If the glassware will not stand the rinsing temperature, a chemical disinfectant must
be added to the second sink with water at a lower temperature. It is important to:
1 Use the correct detergent.
2 Use a soft cloth and brush
3 Hand wash glasses one at a time.
4 Watch for lipstick. 5 Do not knock the glasses together.
6 When finished place upside down on a cloth or stable draining
rack.

A.3. Polishing glassware

Even when glasses have been hygienically washed and sterilized by the high
temperature of the washing cycle in a commercial dishwasher, it is still necessary to
polish all glassware by hand before it is stored or used for service. A lint-free polishing
cloth should be used to polish glasses and make sure that they are spotlessly clear.
The following steps should be taken with finished glassware:

1 Dry glass as soon as possible after

washing.
2 Use a lint-free cloth.
3 Do not touch the glasses directly
with your hands.
4 Check that sufficient stock of
glassware is available for service,
and if not, report it to the
supervisor.
5 Make sure that cleaned glasses
are clean, free from damage, chips, cracks, debris, dust, etc. before storing/packing
them in the required storage areas.
6 Glasses in storage should be packed correctly according to the different types and
quantity required for use. This also ensures ease of stock taking.
 Tips: Do not hold the glass with your bare hands; hold it with a cloth to prevent
fingerprints on the clean glass.

A.4. Storing glassware

The storage of glasses depends on the space available, the design of the bar and the
type of glass. Where possible, glasses for a particular drink are kept together, and
near to the beverages that they are intended for. Glasses in which the top selling
drinks are served should have the most accessible position.

Sometimes glasses are stored resting on their rims, sometimes hanging from their
handles, or by the stem. When stored resting on their rims, the shelf must be kept
very clean, or should be lined with clean disposable paper or clean cloth. The
following procedures will help you to store glasses cleanly, safely and minimize
damage:
1 When handling glasses for storage, hold them by the base or stem to prevent
fingerprints getting on them, and not to contaminate them with bacteria from the
hands.
2 Put them in place gently to avoid knocking other glasses or the shelf and breaking
the glasses.
3 Preferably store glasses upside-down to prevent dirt falling into them.
4 Make sure the glass is safe before letting it go. Check that it is hanging securely
from its handle, or that it is away from the edge of the shelf, and tall, thin glasses
are not likely to topple over.
5 Keep glass storage area clear of rubbish
6 Do not store glasses inside one another
7 Never put glasses upside-down on a surface without a cloth or paper lining
8 Once clean, only touch glasses by the stem or base.
9 Always check for chips and cracks.

A.5. Handling broken glassware

1 Always be careful when handling broken

glassware.
2 Try to collect all the broken pieces.
3 Wrap broken glass in paper or newspaper.
4 Never throw unwrapped glass into the bin.
5 Never put broken glass into plastic waste bags.
6 If a glass is broken in a glass washer, carefully
remove all the pieces.
7 Recycle glass if this is part of your establishment’s requirements.
 Chipped or cracked glassware must be taken out of service immediately so
that it does not cause any injury or accident to guests or staff. Dispose of damaged
or broken glassware safely in accordance with organizational requirements.

B. Crockery

Cleaning crockery safely is very important as these items represent a significant

investment on the part of the restaurant. Sometimes the food and beverage server
have to help with cleaning and storing these items.

So, careful and hygienic dish washing practices are important because;

• You have to protect your guests against any risk of illness,

• Protect the reputation of the establishment,
• Dirty service ware creates a very poor impression of the establishment and its
standards.

B.1. Storage

Crockery should be stored on shelves in piles of approximately two dozen. Any higher
may result in their toppling down or damage to plates at the bottom of the stack
because of the weight bearing down on them. Crockery should be stored at a
convenient height for placing on and removing from the shelves without fear of
accidents occurring. If possible, crockery should be kept covered to prevent dust and
germs settling on it.

B.2. Disposal of damaged or broken crockery

• Serving meals in broken crockery not only looks cheap but poses a serious safety
threat to staff and guests. The cracks accumulate lethal food poisoning bacteria and
chips make the crockery unattractive and less presentable to diners.
• All damaged or broken crockery must be taken out of circulation immediately and
thrown away; guests will not be happy served with crockery that are chipped and
broken.
• Wrap damaged items in paper towel or newspaper and place it in a box that jagged
or sharp edges cannot penetrate. This is called a ‘sharp-safe’ container. Dispose of it
in a waste bin.
• Record all breakages in the breakages book and report them to your Supervisor
immediately.
C. Tableware (Flatware, Cutlery & Hollowware)

 Polishing, handling and storing of cutlery

Dirty or unpolished cutlery creates a poor impression of a restaurant and its

hygiene and service standards.

Here are some steps and methods to clean and polish cutlery:

• Use a clean metal container half full with boiling water. Add a few drops of white
vinegar or lemon juice to the water.
• Hold cutlery by the handle, submerge into the water solution for at least 10
seconds, then remove and polish vigorously with a clean, dry, lint-free cloth.
• If water stains have not been removed, repeat the above process.
• When polishing is complete, take care not to contaminate polished cutlery by
touching and leaving fingerprints on it.
• Sort various sizes into appropriate clean cutlery containers, or use a clean tray. If
there is no cutlery drawer, cover with a clean cloth or wrap in cling wrap to keep
cutlery clean and sterile.

 Storing tableware’s

In larger establishments there’s a separate room to contain a complete stock of

tableware required for the service of meals, this room is sometimes called the silver
room. Tableware for banqueting service may be stored in this area since banqueting
service equipment are of different designs and kept specifically for that purpose
within the banqueting department. In smaller establishments it is often combined
with the wash-up area.

The large tableware items such as flats, salvers, soup tureens and cloches, are often
stored on shelves, with all the flats of one size together, and so on. Labelling on each
shelf is a must for easier control and stacking purposes. Heavier items go on lower
shelves and lighter ones on higher shelves. All tableware, together with the smaller
items such as cruets, butter dishes, special equipment, table numbers and menu
holders, can be stored in drawers lined with green baize. This helps to prevent noise
and stops the various items sliding about and scratching when in the drawer.
Dishwashing methods
 Manual
The dirty crockery is placed into a tank of hot water containing a soap
detergent. After washing, the plates are placed into wire racks and dipped into a
second sterilizing tank containing clean hot water at a temperature of approximately
75°C (179°F). The racks are left for two minutes and then lifted out and the crockery
left to drain. If sterilized in water at this temperature the crockery will dry by itself
without the use of drying-up cloths. This is more hygienic. After drying, the crockery
is stacked into piles of the correct size and placed on shelves until required for further
use.

 Automatic
Many larger establishments have dishwashing machines. These are necessary
because of the high usage of crockery. Before these machines are used, it is
important to read the User’s Manual to ensure that the equipment is used properly
and for safety precautions. Before crockeries are placed into the racks, debris are
removed after which the racks are then passed through the machine. The process of
washing is automatically done with the right setting and the cycle range from
washing, rinsing and sterilizing. Plates are removed machine dried, thus no need for
wiping.

Pic 1. Automatic conveyor dishwasher with stand for loading the racks at the right
of the picture and a trolley for collection of completed racks at the left
(image courtesy of Maidaid – Halcyon)
Food and Beverage Service eight edition Dennis Lillicrap • John Cousins pp.61
 ACTIVITIES

Q.1 Write a note on handling, care and maintenance of crockery?

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Q.2. Write a note on handling, care and maintenance of flatware?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

WRAP–UP

Complete the statement;

Doing proper care and maintenance of service equipment are not only done by
washing them as clean and neat but also by
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________.

VALUING

Good quality equipment especially of industrial-type are quite costly. Food service
establishments invest highly in this equipment. We, as stewards of these equipment
and as representatives of the owners of the businesses are entrusted to handle them
properly and to take good care of them. We use these tools and equipment to render
good service thus, we treat them as if we are owners of these goods as well. WE MUST
Handle them with care!
 POST TEST

Q & A: Write your answer on your answer in the space provided.

_________ 1. It is about the linen, the crockery, and tools for serving like ice-cream
cutter, hollowware, glassware as well as furniture, fixtures and cutlery.
a. Tableware b. service equipment c. table appointment
_________ 2. Is also called a flambe trolley is a small mobile trolley that can be placed
alongside the guest's table used for French Service.
b. Desert trolley b. Hors d’oeuvre trolley c. Gueridon trolley
_________ 3. It is a natural ceramic material which is fired at high temperatures and
generally a hand-crafted product.
c. Bone china b. porcelain c. stoneware
_________ 4. The average height of the chair, should be
d. 82 cm b. 92 cm c. 100 cm
_________ 5. Usual size of a square table cloth good for 4 is
e. 54 in x 54 in b. 48 in x 48 in c. 36 in x 36 in
6. Enumerate the steps in maintaining glassware?
7. What is the step by step procedure in manual dishwashing?
 Food and Beverage Service eight edition Dennis Lillicrap • John Cousins pp.61
Photo Credits:
Education, London, 2010.
Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition, Hodder
Books;
R E F E R E N CE S
PRE TEST
1. Service equipment is everything that contributes to the service activity.
2. Proper cleaning and handling of glassware’s must be observed to avoid breakage
and loss of profit.
3. Manual dishwashing is the process of dishwashing by use of hand by washing,
rinsing and drying of equipment, while automatic dishwashing is done by the
automated machine.
POST TEST
1. B
2. C
3. C
4. B
5. A
6. Do not stack glassware
Avoid banging glassware
Keep glasses slightly apart on shelves.
7. Pre rinse to remove soiled item
Wash with dishwashing soap, flatware first, followed with glassware’s, next
with crockery.
Rinse with warm water,
Air dry or dry with clean towel.
KEY TO CORRECTION