G-9/12

TLE/TVL
MODULE 1
Quarter 1
FOOD and BEVERAGE
SERVICES

Department of Education • Republic of the Philippines

TLE – Grades 9-12
Week 1: Lesson 1 – Introduction to Food and Beverage Services
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Benedict Leon Gabriel Grengia
Cheerie Jean B. Nuñez
Melany I. Acayen
Emee DC. Barbara
Marieta Shiela C. Temporal
Joyce Chavez Macalalad
Editor: Albert Nolasco
Illustrator/Layout Artist: John Paulo C. Chavez
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, OIC,Division CID Chief/ASDS (Elem.)
Lalaine V. Fabricante, Division Coordinator in Charge of TLE/TVL (H.E)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
region5@deped.gov.ph

Department of Education • Republic of the Philippines

 G-9/12

TLE/TVL
Week 1: Lesson 1
Introduction to Food
and Beverage Services

Department of Education • Republic of the Philippines

INTRODUCTION

This Module dwells with the lessons that covers the preliminaries of this
specialization course: core concepts in food and beverage services, the relevance of the
course and exploration of career opportunities as a Food Attendant or Chef de rang.

At the start of your journey in learning Food and Beverage Service, the Personal
Entrepreneurial Competencies and entrepreneurial mindset were introduced. In this concept
review, you will be reminded of these lessons and you get to assess whether or not you
have the competencies found among entrepreneurs. In addition, a brief lesson on the
Business Environment and Idea Generation is provided to help contextualize how your skills
might be useful for an entrepreneurial venture. Read on to find out!

The first quarter contains the preliminaries of this specialization course that includes
the core concepts in Food and Beverage Services, the relevance of the course and
exploration of career opportunities as a Food Attendant or Chef de rang; the personal
entrepreneurial competencies (PECs) and enterprises related to food and beverage
services; the environment and market (EM) that enable learners to identify job opportunities
through customers’ needs and wants and market analysis; and the lesson on the different
preparations done in the dining room and restaurant area prior to actual service - this starts
from taking table reservations up to the physical set-up of the dining area and service
stations. These will set the mood and ambience of the restaurant as well as ensure that the
actual service will go smoothly.
This chapter also helps students understand what transpires before the actual
restaurant service. It also teaches them to value the need to learn different skills in
preparing the dining room area.
This module is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge with the expectation to demonstrate through the
learning materials. Learning procedures are divided into different sections - What to Know,
What to Process, What to Reflect and Understand, and What to Transfer. Read and answer
the suggested tasks and accomplish them to practice developing a sustainable program,
prioritizing needs and building a vision.
So, explore and experience the K to 12 TLE Module in Food and Beverage Services
and be a step closer to a successful Food Attendant which is equally applicable to boys and
girls.

2
 Objectives

At the end of this lesson, you should be able to:

1. Explain concepts in food and beverage services;

2. Discuss the relevance of the course; and
3. Explore career opportunities in Food and Beverage Services NC II.

Vocabulary List

Back bar A range of shelves displaying glassware and bottles.

A sit-down meal served on the occasion of a formal or informal event
Banquet
such as a wedding party or a conference.
A dining system where the guests serve themselves. Popular with a
Buffet
large number of guests and a small number of workforce.
Spices, sauce or other food preparations used to enhance the flavor or
Condiments
to complement the dish.
Plates, dishes, cups, and other similar items, especially ones made of
Crockery
glass, earthenware, or china clay.
Cross- It is a process of unintentional transfer microorganisms from one
Contamination substance or object to another, with harmful effect.
Cutlery Knives, forks, and spoons used for eating or serving food.
Gueridon A trolley used in F&B Services business on which the food can be
Trolley cooked, finished, or presented to the guest at the table.
High Ball Alcoholic beverage mixed with a large volume of soft drink and served
(Long Drink) in a tall glass 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.
Shot Ball
Alcoholic drink consumed in a gulp. It is served in shot glass.
(Short Drink)
Spot Regular surprise checking conducted to review standardized recipes
Checking and food products to maintain quality.
Station A set of tables allocated to waiters in the F&B Services establishment.
It is the area on the table for plates, glasses, and cutlery for single
Table Cover
person.
Tines Parallel or branching spikes of a fork.
Cooks/Chef’s cap with multiple folds represents the many different
Toque
ways a chef knows to prepare a dish.

3
 Pre-Test

Direction: Read the questions carefully and write the letter

of the correct answer in your activity notebook.

1. They offer coffee, snacks and often light meals to supper items?
A. Fine dining restaurants C. Coffee shops
B. Casual dining restaurants D. Fast food restaurants

2. __________ oversees food and beverage operations in all outlets

A. Receptionist B. Waiter C. Supervisor D. Manager

3. __________ connection between different service areas.

A. Liaises B. Room number C. Desired Service Time D. Orders

4. __________ dining room helper and runner

A. Receptionist B. Busboy C. Bartender D. Captain
5. __________ best tip of the waiter.
A. Attitude B. Gratitude C. Money D. Foods
6. Which of the following will not help you in upselling products?
A. Taste menu items C. Give vivid descriptions
B. Study the menu D. Mention the ingredients

What’s New? Discover!

View Online Video: Learn by Viewing on the “Basic English

Vocabulary for Restaurants”
https://www.youtube.com/watch?v=_mw9-uk_QFk

4
 Read Lesson Information closely and find out how much you can
remember. Then do Self-Check 1.1, Enrichment Activity 1.1 , to know
how much you have learned.

Lesson 1.1 Information

History of Foodservice Operations

Hospitality is probably the most diverse but specialized industry in the world. It is
certainly one of the largest, employing millions of people in a bewildering array of jobs
around the globe. Sectors ranges from the glamorous five-star resort to the less fashionable,
but arguably more specialized, institutional areas such as hospitals, industrial outfits, schools
and colleges. Yet of these many different sectors, foodservice has to be the most
challenging. Whatever the size of the foodservice operation, the variety of opportunities
available is endless. “The sky is the limit with foodservice”.

But, where did it all began, this word restaurant and its etymology?

This word was said to be credited to the famous Monsieur Boulanger, the father of
the modern restaurant, who sold soup at his all-night tavern on the Rue Bailleul. He called
these soup restorantes (restoratives), which is the origin of the word restaurant. The term
restaurant (from the French restaurer, to restore) first appeared in 16th century, meaning “a
food which restores”, and referred specifically to a rich, high flavoured soup. However,
Boulanger was hardly content to let his culinary repertoire rest there. In 1767, he challenged
the traiteurs monopoly by creating soup of sheep’s feet in white sauce. The traiteurs guild
sued, and the case went to the French Parliament. Boulanger won, and soon his restaurant,
Le Champ d’ Oiseau, was restoring hundreds of hungry patrons with its succulent, well-
prepared dishes.

Below are some of our well-loved restaurants and their developers:

ESTABLISHMENT DEVELOPER / PIONEER YEAR OPENED

A&W Roy Allen and Frank Wright 1919
Dairy Queen Thomas Carvel 1934
Mc Donald’s Mo and Dick McDonald 1940
Taco Bell Glen Bell 1962
KFC Harland Sanders 1930
Burger King David Edgerton and James McLamore 1955
Pizza Hut Dan and Frank Carney 1958
Dunkin’ Donuts William Rosenberg 1950
TGI Friday’s Allan Stillman 1965
Wendy’s Dave Thomas 1969
Red Lobster Bill Darden 1968

5
 In 1782, the Grand Tavern de Londres, a true restaurant, opened the Rue de
Richelieu. Three years later, Aux Trois Fveres Provencaux opened near the Palais-Royal.
The French Revolution in 1794 literally caused heads to roll - so much so that the chefs to
the former nobility suddenly had no employment. Some stayed in France to open
restaurants and some went to other parts of Europe; many crossed the Atlantic to America,
especially to New Orleans, the only truly French corner of the New World. Almost all, went
into the restaurant business.
Restaurants then spread rapidly across the world, with the first in the United
States (Jullien’s Restarator) opening in Boston in 1794. The oldest restaurant with
contiguous operation in the United States, Union Oyster House is also in Boston and has
been opened since 1826. Most restaurants continued on the standard approach of providing
a shared meal on the table to which customers would then help themselves (service a la
francaise, commonly called “family style” restaurants), something which encouraged them to
eat rather quickly.
In the Philippines, food service became a major breakthrough through the influences of other
countries. Notable restaurants in the Philippines also have humble beginnings:

Tony Tan Caktiong and his family opened a Magnolia Ice

Cream Parlor from Bankerohan, Davao City to Cubao in
1975 with Jollibee as the original name. From the humble
ice cream parlor, Jollibee has become one of the biggest
fast food chains in the world with 1,655 stores worldwide
and total sales of more than US$1 Billion. As of March
2008, JFC has 1466 stores in the Philippines namely,
Jollibee (627), Chowking (377), Greenwich Pizza (236),
Red Ribbon Bakeshop (194) and Manong Pepe’s (4).

In 1945, after World War II, American occupation troops

stationed in Quezon City, Philippines were befriended by
Maximo Gimenez, a Stanford University educated
teacher. A few came to his nearby house for a drink or
two, until they insisted that they pay for their drinks. This
was the start of what is the Max’s Restaurant today

Gerry Apolinario had a way of enjoying delicious food

with friends and relatives. In this, he dreamed of a place
of such pleasant ambience which he would share with
them. After gathering his folks for organizing, Gerry’s
Grill was opened on Valentine’s Day in 1997.

Dennis Nakpil and Dennis Mariano Jr. thought of creating

a restaurant that emphasizes certain Philippine traditions.
Their principle was “bringing the barrio into the
metropolis”. Thus, they opened one in Quezon City in
1991.They named it Dencio’s. Dencio is a Philippine
variant of Dennis,the name of the two founders.

6
 What is it?
Self-Check

Activity 1.1 Direction: Answer the following statement with the correct data
provided in the lesson above.

1. Who are some of the people responsible in the introduction of the different
restaurants concepts?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

2. What are the reason for success of some of the pioneers in the industry?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

3. In the local setting, who contributed to the development of Philippines’ foodservice

industry?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

4. Where did the word restaurant originated?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

Enrichment 1.1 Lesson-End Activity

Research a restaurant in your community and find out the historical details and its
significance to its state of operations today.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

7
 Read Lesson Information closely and find out how much you can
remember. Then do Activity 1.2, Remember Activity 1.2 to know how
much you have learned.

Lesson 1.2 Information

Classification of Food and Beverage Service Facilities

As of today, food and beverage service facilities vary as different concepts arise from
food kiosks to luxurious fine dining facilities. These facilities come in different forms and
sizes which will be discussed below.
Food and beverage service facilities could be best described as a catering
establishment. A catering establishment is an organization that provides food and beverages
to its patrons or clientele. Basically, there are two types of catering establishments, the
primary and the secondary catering establishments.

Figure 1. Types of Catering Establishments

Coffee Shop

Hotel Fast Food

Primary Catering Restaurants Restaurants

Establishments Outdoor Casual Dining

Catering Bars/Pub
Catering Establishment

Fine Dining

Airline Catering

Club Catering Railway Catering

Transport Catering Ship Catering

Secondary Catering Welfare Catering Surface Catering

Establishments Industrial Catering

Leisure-Linked
Catering

8
PRIMARY CATERING FACILITIES. These types of establishments are primarily concerned
with the provision of food and beverage services. Their main purpose for existence is food and
beverage.

TYPES OF PRIMARY CATERING FACILITIES:

• Hotels – its main purpose is to provide accommodation. But alongside the need for
accommodation, is the need for the provision of food and beverages. Many foodservice
establishments can also be found within a hotel, (specially a five star). Some of these
are the coffee shops, room service, banquets, specialty restaurants, grill rooms and
cocktail bars.
• Restaurants – basically, this establishment is devoted to serve food and beverages only
although other concepts have also been introduced in the business itself.
• Coffee Shops – they offer coffee, snacks and often light meals to supper items. They
require fast service for the fast turnover of their guests
• Fast Food Restaurants – it is also called quick service restaurants. It caters to people
on the go (or working) requiring fast, economical and portable foods.
• Casual Dining Restaurants – it is also called bistros, appearance and atmosphere. It
provides an environment for casual dining where foods are served with waited table
service.
• Bars and Pubs – these establishments are geared to provide service of all types of
alcohol with an emphasis on draught beer and good music.
• Fine Dining Restaurants – these types of establishments require highly-skilled
employees for the superb service they offer, gearing up on ambiance, service and
excellent foodservice.
• Outdoor Catering – this is also called off-premise catering, which means catering to a
large number of people at a venue of their choice, usually not within the establishment’s
premises.

SECONDARY CATERING FACILITIES. In this type, the provision of food and beverages is
part of another business, so basically this is an allied or support system of the business itself.

TYPES OF SECONDARY CATERING FACILITIES:

• Club Catering – this refers to the provision of food and beverages to a restricted
clientele (club members).
• Transport Catering - this refers to the provision of food and beverages to passengers,
before, during and after a journey on different transport vehicles.
• Airline Catering – it caters to airline passengers on flights
• Railway Catering – it caters to railway passengers on trains
• Ship Catering – caters to passengers travelling on sea
• Surface Catering – it caters to passengers travelling by surface transport such as buses
and private vehicles
• Welfare Catering – provides food and beverages to people to fulfil a social need,
determined by a recognized authority.
• Industrial Catering - provides food and beverages to people at work, in industries and
factories at highly subsidized rates.
• Leisure-Linked Catering - provides food and beverages to people engaged in leisure.

9
 What is it?
Self-Check

Activity 1.2
Explain the process as per the discussion in lesson 1.2

1. What is a catering establishment?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

2. What are the types of catering establishment?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

3. What are the differences between the catering establishments?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

4. How are these catering establishments significant in choosing a place for dining?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

What I have learned?

Remember

Activity 1.2

Remember at least three (3) different forms of catering establishments in your area and
evaluate each establishment according to the following criteria of their differences:
➢ FOOD QUALITY
_________________________________________________________________________
_________________________________________________________________________
➢ AMBIANCE
_________________________________________________________________________
_________________________________________________________________________
➢ FOOD SERVICE
_________________________________________________________________________
_________________________________________________________________________

10
 Read Lesson Information closely and find out how much you can
remember. Then do Activity 1.3, Performance Activity 1.3 to know how
much you have learned.

Lesson 1.3 Information

ATTRIBUTES OF FOOD AND BEVERAGE SERVICE PERSONNEL

Customers judge the restaurant, bar or hotel not only for the quality of food and facilities, but
also by the kind of people who serve them. The service personnel reflect the image of the
company. They must therefore carry themselves in a professional manner to make a good
impression.
Professionalism is a quality that is projected in terms of:

• Physical Projection – appearance, poise, posture and body language.

• Verbal Projection – quality of speech, diplomacy and tact in the words and
expression used, including tone, volume and non-verbal projections.
• Conduct and Behavior – practice of basic courtesy, tolerance for difficult guests and
customers, compliance to service standards.
Physical Projection
• It is advisable to require employees to wear uniform.
• Always carry a pleasant smile and positive disposition so that the others will feel
more comfortable and at ease with you.
Verbal Projection
• Speak with clarity. Check if you are understood whenever sending a message.
• Speak in audible, relaxed and natural manner, maintain conversational tone and
volume.
• Observe right speed, not too fast, not too slow.
• Make it a habit to use magic words like “May I”, “Do you mind?”, “Please” and “I’m
sorry”.
• Be honest and accurate in giving information. Do not bluff.
Specifically, a waiter/food server should also consider the following points in serving a guest:
➢ Dress - The waiter, in turn, is responsible for keeping his uniform in good condition,
having it cleaned and serviced for any repairs. The uniform should be tailored
properly, conforming to the other uniforms worn in the dining room, in quality, as well
as style, and be in the general tradition of the dining room service. Shoes must be
shined, shirts starched, collar unfrayed, socks cleaned and matching, and so on. No
personal jewelry should be worn in the dining room with the exception of a plain
wedding band and a simple wrist watch.

➢ Grooming - Individuals in food and beverage service cannot appear any more
extreme in their personal grooming than the most conservative of their guests. A
waiter who acts contrarily is, in effect making a management decision on what
clientele the operation should attract. Female employees have more latitude, but
their hairstyle should be generally simple, easy to care for and easy to clean.

11
➢ Personal Hygiene - Food and beverage personnel are clean and look clean. Hands
and nails which are close to the guest’s food have to be absolutely spotless. If they
are stained by nicotine from smoking, the stains should be removed by lemon juice
and the underside if the nails whitened with cosmetic pencil. Long nails are
unacceptable, as they look bizarre and require almost constant cleaning. Perfumes,
strong after-shave lotions, and strong smelling hair oils should not be used. Teeth
should be presentable and clean and the breath sweet-smelling. Only regular
professional care and several daily brushings will guarantee the waiter against
offending the customers.
In addition to these more apparent aspects of personal hygiene, food service
personnel also assure the health of the guest by washing hands after using sanitary
facilities and by treating and covering cuts, wounds and sores with water proof flesh-
colored or neutral-color bandages. In the dining room, personnel should be also
careful to avoid sneezing, or excessive nose blowing in front of the guests and
should, in general, avoid touching face, facial blemishes, hair and underclothing in
the guest’s sight.
➢ Etiquette - General politeness and amiability are obviously expected of food and
beverage personnel. All remarks such as “thank you” and “good morning”
should include the guest’s name, title, or the word “sir” or “madam”. When
addressing persons with titles, for example, in a luxury hotel or at a banquet, the
general rule is to use the title or the form politest in greeting. For example, an
ambassador is referred to as “your Excellency” when greeting him; “good evening,
your Excellency”. After that he is referred to as “sir”. An archbishop, duke or
duchess merits an initial “your Grace” while other titled individuals, with the
exception of royalty (“Your Royal Highness”) are addressed initially as “Your
Lordship”. A cardinal is addressed as “Your Eminence”. All others including
knights (Sir ___), judges, military officers, priests are addressed as “Sir” not as
“judge” or “captain.”
In formal dining rooms, it is also polite to refer to the guest in the third person,
although this is not necessary. “Would you like another cocktail, sir?” is
appropriate as “Would the gentleman like another cocktail?”
➢ In the Dining Room - While waiting for the dinner and even while eating, customers
notice dining room personnel. They make no complaints about many things that they
observe and do not like.
➢ Unpleasant Habits
• Yawning
• Grouping
• Mannerisms like nail biting, cross arms and lip biting
• Using sign language with unwanted facial expressions
• Shouting, giggling and horse playing
• Daydreaming
• Putting hands on pockets
• Leaning on walls, tables and chairs
• Staring look
• Chewing gum
• Demand for tip
• Counting tip in view of customers
• Bluffing customers
• Reading newspapers or magazines
• Use of rude or insulting language
• Leaving one’s station longer than necessary
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 What I have learned?
Remember

Activity 1.3

1. How important is professionalism in the dining room and in the restaurant as a whole?
_______________________________________________________________________
_______________________________________________________________________

2. What are some of the unpleasant habits a dining room personnel should avoid?
____________________________________________________________________
____________________________________________________________________

What I can do?

Performance Task

Performance Activity 1.3

Handwashing techniques as a means of practicing hygiene and good grooming

Performance Objective: Given tools, equipment and paraphernalia, you should be able to
wash hands according to its standard procedures

Materials : Water, soap, brush, towel, tissue paper, sanitizer and alcohol (70% ethanol)

Equipment : Faucet, Hot air dryer

Procedure: Follow the steps below

1. Use water as hot as the hands can comfortably stand (or use potable water)
2. Moisten hands, soap thoroughly and lather to elbow
3. Scrub thoroughly, using brush for nails, for 20 seconds
4. Rub hands together, using friction for 20 seconds
5. Rinse thoroughly under running water
6. Be careful not to touch anything that re-contaminates the hands before
returning to work
7. Dry hands, using single service towels, tissue paper or hot air dryer
8. If necessary, use disinfectant to sanitize thoroughly with 30 ppm Cl or 70%
ethanol

Precautions:
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the facilities.
Assessment Method: Online Demonstration / Video sent by students

13
 Read Lesson Information closely and find out how much you can
remember. Then do Activity Check 1.4, to know how much you have
learned.

Lesson 1.4 Information

Supervision and Organizational Hierarchy for Restaurant

Operations (Career Opportunities)
Food and beverage services sector contributes a great deal to the profits in
hospitality industry. With the increase in importance of business meetings, a range of
personal and social events, a large number of customers visit catering establishments
frequently. The food and beverage professionals tirelessly work to intensify customers’
experience through their service.

Structure of F&B Services Department

The F&B Services personnel are responsible to create the exact experience the
guests wish for. The department consists of the following positions –
➢ Food and Beverage Service Manager. In large operations, the Food and
Beverage Service Manager is usually responsible for the success of the food and
beverage operations from a business point of view. He or she will be responsible for
such matters as: compiling the menus (in liaison with kitchen), to make sure that the
required profit margins are achieved, purchasing food and beverage items and staff
recruitment and training.
➢ Assistant Food and Beverage Service Manager. The Assistant Food and
Beverage Service Manager is aware of and is tuned to all the work the F&B
Services Manager performs and carries out the same in the absence of his superior.
➢ Restaurant Manager. In operation where there are several bars and restaurants,
each restaurant may have its own manager responsible in the food and beverage.
• Managing the functions in the dining room
• Ordering material / Managing budgets
• Stock-taking or inventory checking
• Supervising, training, grooming and evaluating the subordinates
• Preparing reports of staff and sales
• Handling daily sales and coordinating with cashiers

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➢ Room Service Manager. The Room Service Manager is responsible for –
• Selecting, training, encouraging and evaluating all junior employees
• Ensuring that cultural values and core standards of F&B
department/establishment are met
• Controlling labor expenses through staffing, budgeting and scheduling
• Handling guest’s complaints / Providing special requests
➢ Banquet Manager. The Banquet Manager is responsible for –
• Setting service standard for banquets
• Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
• Achieving food and beverage sales
• Controlling chinaware, cutlery, glassware, linen and equipment
• Handling decorations and guest complaints
• Providing special requests
• Purchasing required stock by following appropriate requisition procedures
• Following up each function by receiving guest feedback and submitting it to
F&B Manager
• Participating in departmental meetings / Planning and pricing menu
• Training, grooming and development of staff underneath
➢ Bar Manager. The Bar Manager is responsible for –
• Forecasting the daily flow of customers
• Allocating right number of staff according to customer influx
• Managing and monitoring bar inventory from store to bar
• Tracking all types of drink sales
• Allocating cleaning and tendering tasks
➢ Food Safety Supervisor (FSS). A Food Safety Supervisor is a person who is
trained to recognize and prevent risks associated with food handling in an F&B
Services business. He holds an FSS certificate that needs to be no more than five
years old. He is required in an F&B Services business so that he can train and
supervise other staff about safe practices of handling foods.
➢ Head Waiter / Supervisor. He is responsible for all the service staff in the
restaurant and for seeing that all the preparation, service and clearing is efficiently
carried out. In smaller establishments, he or she may also be responsible for taking
reservations and for treating and seating guests.
➢ Station/Captain Waiter. He is responsible for the service of the station, or group of
tables. He or she takes the orders and carries out the service at the table of the
station, assist large establishment by less experienced and less knowledgeable staff.
➢ Waiter/Food Attendant. They perform duties such as plate’s service of dishes and
the service of sauces, sometimes assisted in the simplest tasks by a trainee.
➢ Commis/Busboy/Trainee. The assistant of the waiter in serving the guests.
➢ Wine Waiter. He is responsible for the service of all alcoholic drinks to the tables.
He or she must, of course, have thorough knowledge of the wines.
➢ Receptionist. She is responsible to welcome and greet the customers at the
entrance and escorts them to their table.
➢ Bartender. He prepares/serves beverages according to prescribed standards.
➢ Barista. He is responsible for the service of coffee.

15
F&B Ancillary Departments
Food and Beverage department relies upon the support of the following departments –
➢ Kitchen Stewarding. The Kitchen Stewarding department strives to ensure
cleanliness, preparedness and orderliness in the commercial kitchen so that the
kitchen staff can work efficiently. It also ensures that all the tools and utensils
required for a specific meal or cooking task are cleaned properly and are ready to go.
The kitchen steward is a working link between the F&B Services and the commercial
kitchen.
➢ Dishwashing. The Dishwashing department is responsible for providing clean and
dry supply of glassware, chinaware and cutlery for bar, banquet, lounge and
restaurant service.
➢ Laundry. The F&B department is highly reliable on laundry department or
outsourced laundry services for timely supply of dry-cleaned and wrinkleless linen.
Typically, a sample organizational structure in a complete restaurant setup will be something
like this:
Waiter
Station Waiter
Food and Beverage Manager

Waiter Wine Waiter

Commis
Receptionist
Restaurant Bartender Waiter
Manager Head Station Waiter
Waiter Waiter Wine Waiter
Commis

Waiter
Station Waiter
Waiter Wine Waiter
Commis

Figure 2. F&B Services Organizational Structure

But in the classical service, there are only three members of the service team: the busser,
the server and the captain. Below are the outlined responsibilities:
➢ Busser – basically, the Busser is responsible for the following:
• The setup of the station, Water, tea and coffee service. Bread butter service.
• Clearing of soiled dishes, glassware and flatware from the tables
• Resetting of tables
Duties and Responsibilities:
• Clean, wipe and stock the side stand before service with all supplies needed by the
team during service. Steam, clean and wipe silverware for the team.
• Arrange the tables in a proper position in station; arrange chairs in proper position 24
inches from the edge of the tables.
• Ensure the prompt, courteous service of all guest’s / Serve ice water to guests.
• Refill low or empty water glasses automatically, without being requested to do so by
either the guest or the captain.
• Obtain bread and butter for guests at each table as soon as they are seated
• Ensure that the adequate ice water, hot coffee and hot tea are available on the
station during service.

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 • Bus cleans dirty tables, using the right hand and stacking the dishes on the left hand.
• Use a napkin to cover trays of dirty dishes, flatware and glassware being carried into
the kitchen, so that the customers do not see soiled china and glassware.
• Crumb tables as required between courses.

➢ Server – servers are sales representatives. Servers are responsible for the
complete service of food and beverage, catering to all guest needs. Their job
consists of three major aspects:
• Represent the operation to the public
• Sell foods and beverages and the dining experience to the guests
• Deliver what they promised (service skills)

Duties and Responsibilities:

• Serve and clear food and beverages quietly and professionally in a timely manner,
and using proper serving and clearing techniques.
• Ensure the setting of proper silverware before the arrival of the food item requiring
such silverware.
• Enter food orders into the electronic point sale terminal and communicate special
orders in person to the kitchen.
• Obtain drinks (front server) and food (back server), assisting other members of the
team.
• Maintain good grooming and personal hygiene.
• Communicate, cooperate and coordinate actions with the team members and all
other members of the front and back of the house to ensure professional customer
service.
• Check for personal supplies:
Corkscrew, Retractable ballpoint pens, Table crumber, Note pad, Dupe pad

➢ Captain – as a leader of the team, the captain primarily responsible for ensuring that
the guests receive proper service, enjoy their meal and want to return. The captain
achieves this goal by providing guests with the highest possible standard in service.
Duties and Responsibilities:
• The captain must be personable, be a people person and be able to “read guests
minds” – being at the table before they even wave their hands to get attention.
• The captain must know the menu in detail – the ingredients, preparation, sauces and
garnishes – so as to be able to answer guest questions and sell the food better.
• The suggestive selling of items such as specials, wines, liquors and desserts is a
prime responsibility of the captain, increasing both check averages and tips.
• Another part of the captain’s job is to ensure an orderly and staggered seating of the
station so the team can properly serve all customers.

Captains are held responsible for the servicing of all guests in their station, and therefore
they must know where all team members are at all times, what they are supposed to be
doing and approximately how long each task would take.

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 ➢ Server – servers are sales representatives. Servers are responsible for the
complete service of food and beverage, catering to all guest needs. Their job
consists of three major aspects:
• Represent the operation to the public
• Sell foods and beverages and the dining experience to the guests
• Deliver what they promised (service skills)

Duties and Responsibilities:

• Serve and clear food and beverages quietly and professionally in a timely manner,
and using proper serving and clearing techniques.
• Ensure the setting of proper silverware before the arrival of the food item requiring
such silverware.
• Enter food orders into the electronic point sale terminal and communicate special
orders in person to the kitchen.
• Obtain drinks (front server) and food (back server), assisting other members of the
team.
• Maintain good grooming and personal hygiene.
• Communicate, cooperate and coordinate actions with the team members and all
other members of the front and back of the house to ensure professional customer
service.
• Check for personal supplies:
Corkscrew, Retractable ballpoint pens, Table crumber, Note pad, Dupe pad

➢ Captain – as a leader of the team, the captain primarily responsible for ensuring that
the guests receive proper service, enjoy their meal and want to return. The captain
achieves this goal by providing guests with the highest possible standard in service.
Duties and Responsibilities:
• The captain must be personable, be a people person and be able to “read guests
minds” – being at the table before they even wave their hands to get attention.
• The captain must know the menu in detail – the ingredients, preparation, sauces and
garnishes – so as to be able to answer guest questions and sell the food better.
• The suggestive selling of items such as specials, wines, liquors and desserts is a
prime responsibility of the captain, increasing both check averages and tips.
• Another part of the captain’s job is to ensure an orderly and staggered seating of the
station so the team can properly serve all customers.

Captains are held responsible for the servicing of all guests in their station, and therefore
they must know where all team members are at all times, what they are supposed to be
doing and approximately how long each task would take.

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 What I have learned?
Remember

Activity Check 1.4

1. Who composes the dining room team?
___________________________________________________________________
___________________________________________________________________
2. What are the differences on the job positions of each personnel?
___________________________________________________________________
___________________________________________________________________
3. In smaller establishments, who are the most important members that a dining room
should have?
___________________________________________________________________
___________________________________________________________________

Post-Test

Direction: Read the questions carefully and write the letter of the correct answer
in your activity notebook.
1. Which of the following will not help you in upselling products?
A. Taste Menu Items C. Give Vivid Descriptions
B. Study the Menu D. Mention the Ingredients
2. __________ best tip of the waiter.
A. Attitude B. Gratitude C. Money D. Foods

3. __________ dining room helper and runner.

A. Receptionist B. Busboy C. Bartender D. Captain
4. __________ connection between different service areas.
A. Liaises B. Room number C. Desired Service Time D. Orders

5. __________ oversees food and beverage operations in all outlets.

A. Receptionist B. Waiter C. Supervisor D. Manager

6. They offer coffee, snacks and often light meals to supper items?
A. Fine dining restaurants C. Coffee shops
B. Casual dining restaurants D. Fast food restaurants

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 What’s more to do?
Assignment/Additional Activities

1. Draw your dream organizational structure of your preferred establishment.

2. Write an essay on why you need to study Food and Beverage Services.
3. Research about Entrepreneurial Competencies.

Answer Key

Pre-Test: Activity 1.1 Lesson 1 Activity 1.1 Lesson 1 Enrichment

1. c 1.Page 5 Table 1
2. d -Dairy Queen – Thomas
3. a -McDonalds – Mo and Dick
4. b 2.Reasons for Success
5. b -Quality Service and Product
6. b -Dedication to work
Remember Activity 1.2 Lesson 2
Activity 1.2 1.Food & Bev. Facility that
provides food to guests.
Students 2.Primary and Secondary
Research 3.Provide Food & Beverage
Output Support system of business
4.As per target market
3.Local Developer in PH Activity 1.1
-Tony Tan – Jollibee
-Maximo Gimenez – Max’s Students
4. Restaurant Origin Research
-16th Century Output
-Monsieur Boulanger
Activity 1.3 Lesson 3 Post-Test
1.Lesson 1.3 Page 11 1. b
2. Lesson 1.3 Page 12 2. b
Activity 1.4 Lesson 4 3. b
1.Manager, Waiter, Server 4. a
2. Lesson 1.4 Pages 14-17 5. d
3. Server, busser and waiter 6.c

Performance Criteria for Activity 1.3 Personal Hygiene and Grooming

Performance Criteria Checklist 1.3

Did the student/s… YES NO N/A

1. Prepare the facilities as well as the materials and
check before using (washing)?
2. Demonstrate the proper washing techniques?

Student’s Name______________________________ Date_______________

Comments/Suggestions:

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References:
CBLM in Food and Beverage Services

Handouts/Manuals:

1. Johnson & Wales Handbook, Dining Management

2. Manual on Food & Beverage Operations, Lyceum of the
Philippines University – Dusit Thani College
3. Saudi Commission for Tourism and Antiquities 2009
4. TESDA Competency-Based Learning Materials, Tourism Sector
(Hotel and Restaurant), Food and Beverage Service NCII
5. ASEAN Trainee Manual: Provide a link between kitchen and
service area, 2013
6. TESDA Training Regulation, Tourism Sector (Hotel and
Restaurant), Food and Beverage Service NCII
7. K to 12 Home Economics – Food and Beverage Services (NCII)
Curriculum Guide May 2016

Books:

1. Cornell, Daryl Ace V., Food and Beverage Service Procedures (for
senior high school a comprehensive approach)
2. Food and Beverage Services (A compilation of notes and lectures),
(Bestlink College of the Philippines)
3. Cornell, Daryl Ace V., Vicente Eduardo I. Molina and Jojo G.
Valenzuela, A Concise Guide in Food and Beverage Service Procedures.
4. Axler, Bruce H. and Carol A. Litrides, Food and Beverage Services,
(John Wiley and Sons, Inc, 1990).
5. Samson-Roldan, Amelia, and Benito Tangonan-Edica, Food and
Service and Bartending, (Metro Manila: AR Skills Development &
Management Services, 2008)

Online Resources:

https://www.youtube.com/watch?v=_mw9-uk_QFk

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