Process Food by Salting, Curing and Smoking

UC - 1 Process Food by Salting, Curing and Smoking
How to Use this Competency-Based Learning Material
Welcome !
The unit of competency, “Process Food By Sugar Concentration” is one of the

competencies of FOOD PROCESSING NC II , a course which comprises the
knowledge, skills and attitudes required for a waiter or food and attendant to
possess.
This module is prepared to help you achieve the required competency, Process
Food By Salting, Curing, And Smoking. This will be the source of information that
will enable you to acquire the knowledge , skills and attitudes in this particular
trade independently at your own pace or with minimum supervision or help from
your instructor.
- Talk to your trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections
which cover all the skills and knowledge you need to successfully complete this
module.
- Work through all the information and complete the activities in each section
and complete the self-check. Suggested references are included to supplement
the materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own
progress.
- When you are ready, ask your trainer to watch you perform the activities
outlined in the learning guide.
- As you work through the activities, ask for written feedback of your progress
from your trainer. After completing each element, ask your trainer to mark on
the report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident
that you have had sufficient practice, your trainer will arrange an appointment
with you to asses you. The result of your assessment will be recorded in your
Competency Achievement Record.
Date Developed: Issued by: Doc. No. 01-25 PFSCS

FOOD PROCESSING NC II March 15 , 2014 Tagum City Trade School
Developed by: Apokon , Tagum City Revision # 01
Process Food by Salting, Davao del Norte
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Curing and Smoking Page : 01 of 141
FP Trainer Region XI , Philippines
If you have questions, don’t hesitate to ask your instructor for assistance.
Your instructor will always be available to assist you during the training.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
 been working for some time

 already completed training in this area
If you can demonstrate to your trainer that you are competent in particular
skill, talk to him/her about having them formally recognized so you would not have
to undergo the same training again. If you have a qualification or Certificate of
Competency from previous trainings, show it to your trainer. If the skills you
acquired are still current and relevant to this module, they may become part of the
evidence you can present for RPL. If you are not sure about the level of your skills,
discuss this with your trainer.

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FOOD PROCESSING NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Processing Food by
Process Food by Salting, AGR741301
1. Salting, Curing and
Curing and Smoking
Smoking
Process Food by Processing Food by

2. Fermentation and Fermentation and AGR741302
Pickling Pickling
Process Food by Sugar Processing Food by AGR741303

3.
Concentration Sugar Concentration
Package Finished / Packaging Finished / AGR741304

4.
Processed Food Products Processed Food Products

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COMPETENCY SUMMARY
UNIT OF COMPETENCY: Process Food By Salting, Curing And Smoking
MODULE TITLE : Processing Food By Salting, Curing And Smoking
MODULE DESCRIPTOR:
This unit deals with the skills, knowledge and attitudes required to
process foods by Salting, Curing and Smoking.
LEARNING OUTCOMES:
Upon completion of this module, you must be able to:
1. Prepare Equipment, Tools, Materials and Utensils
2. Prepare the Raw Materials
3. Prepare Salting and Curing Solutions and Mixtures
4. Cure the Materials
5. Finish the Cured Materials
6. Prepare Production Report
ASSESSMENT CRITERIA:
1. Equipment and tools for salting, curing and smoking are prepared in
accordance with manufacturer’s specifications.
2. Equipment for the above food processing methods are checked, sanitized
and calibrated in accordance with manufacturer’s specifications.
3. Kitchen utensils for the above food processing methods are readied and
sanitized in accordance with manufacturer’s specifications.
4. Office equipment and materials/ supplies needed are prepared in
accordance with approved specifications.
5. Raw materials are sorted and graded in accordance with specifications
6. Eggs for salting are cleaned and washed in accordance with approved
standard procedures.
7. Poultry for curing are skinned, eviscerated and washed in accordance
with approved specifications and standard procedures.

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8. Meat for curing are deskinned, deboned, sliced, chopped and minced in
accordance with approved specifications and standard procedures.
9. Fish/other marine products are cleaned, descaled, eviscerated, deboned,

filleted and washed in accordance with approved specifications and
standard procedures.
10. Cleaned raw materials are weighed in accordance with approved
specifications.
11. Required salt and other ingredients and adjuncts for salting and
curing are measured and weighed in line with approved specifications
and OHS requirements
12. Required ingredients for pumping pickle, cover pickle and dry cure
mixture are measured and weighed in line with approved
specifications.
13. Curing mixture and prepared materials are mixed in accordance with
approved specifications and enterprise requirements.
14. Mixture is allowed to be cured at room temperature or refrigerated

temperature at appropriate number of days.
15. Materials being cured are kept submerged in solution to obtain even
distribution/penetration of cure mixture in line with approved
specifications.
16. Cured food materials are removed from the solution, washed and
drained in accordance with standard operating procedures.
17. Drained cured materials are cooked in appropriate cooking medium.

18. Cooked cured products are smoked according to specifications.
19. Cooked cured smoked products are transferred to containers and
cooled according to specifications.
20. Salted eggs are hard boiled then dipped in grana solution according to
approved specifications.
21. Daily production input is noted and documented according to

standard operating procedures.
22. Daily production output is noted and documented according to

standard operating procedures.

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23. All production data are recorded and presented according to

prescribed format.
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1 PREPARE EQUIPMENT, TOOLS/INSTRUMENTS

AND UTENSILS
CONTENTS:
1. Equipment, tools/instruments and utensils for salting, curing & smoking

process: Uses and Specifications
2. Parts and functions of equipment, tools/instruments and utensils.
3. Proper maintaining and operating various equipment, tools and utensils

for salting, curing & smoking process.
1. Prepare equipment and tools for salting, curing and smoking in

accordance with manufacturer’s specifications.
2. Check, sanitize and calibrate equipment for the above food processing
methods in accordance with manufacturer’s specifications.
3. Ready and sanitize kitchen utensils for the above food processing
methods in accordance with manufacturer’s specifications.
4. Prepare office equipment and materials/ supplies needed in accordance

with approved specifications.
CONDITION:
Trainees must be provided with the following:

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 WORKPLACE LOCATION:
o Food Lab/Work Station for salting, curing and smoking area
 EQUIPMENT, TOOLS AND MATERIALS:
o Salting, Curing And Smoking Equipment And Materials May Include But
Not Limited To:
- Smokehouse
- Polysealer
- Soaking vats
- Chiller/refrigerator/ freezer
- Oven
- Salinometer
- Jack lifts, trolleys and wheelers
- Weighing scales of varying capacities and sensitivities
- Cutting implements like knives, slicers, peelers
- Fuel for smoking like wood, wood shavings, half-dried leaves,
coconut husks & shells, rice hulls, corn cobs, saw dust
o Kitchen Utensils Include But Not Limited To:

- Casseroles
- Mixing bowls
- Chopping boards
- Colander
- Saucepans
- Utility trays
- Food tongs
 TRAINING MATERIALS:
o CBLM
o Competency Standards
o Training Regulations
o Competency Based Curriculum
o Manuals/References
o Labels
ASSESSMENT METHOD:

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 Demonstration
 Direct Observation and Questioning
 Written Test
PROVIDE FOOD AND BEVERAGE SERVICE

Learning Experiences
Learning Outcome 1
PREPARE EQUIPMENT, TOOLS/INSTRUMENTS

AND UTENSILS
Learning Activities Special Instructions

Read Information sheet 1.1-1 on In this Learning Outcome you
Equipment, tools/instruments and shall prepare equipment, tools
utensils for salting, curing & and materials needed to prepare
smoking process: Uses and dining/restaurant area for
Specifications. service.
Read and understand the

Answer self-check 1.1-1 information sheet and answer
Compare answers with Answer the Self-Check. You must answer
Key 1.1.1 all questions correctly before
proceeding to the next activity.
Perform Task Sheet 1.1-1 on

Preparing equipment, tools/
instruments and utensils for
processing food by salting, curing
& smoking method according to
required uses and specifications.
Read information sheet 1.1-2 on

Parts and functions of equipment,
tools/instruments and utensils .
Answer self-check 1.1-2

Compare answers with Answer
Key 1.1-2

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Perform Job Sheet 1.1-2 on

proper calibrating and
maintenance various equipment.
Perform Operation Sheet 1.1-2 on
proper SOP in operating various Evaluate your work using the
equipment. Performance Criteria Checklist as
you are practicing your skill.
Evaluate your own work using the

Performance Criteria Checklist
1.1-2. Present your work to the trainer
for his feedback as you
accomplish them, for final
evaluation and recording.
After doing all activities of this
LO1, you are ready to proceed to
the next LO2. Prepare and set
tables
INFORMATION SHEET 2.1-1

Preparation of service equipment /table wares and supplies
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST able to:
1. Explain the importance of a good preparation of service

equipment, table wares and supplies;
2. Identify the different types of equipment, table wares and

supplies used for restaurant/dining service area.
3. Discuss factors to be consider in preparing a restaurant/

dining area for service.
Restaurant/dining area is an establishment which prepares and

serves food and drink to customers in return for money, either paid before

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the meal, and/or after the meal. Meals are generally served and eaten on
premises, but many restaurants also offer take-out and food delivery
services. Restaurants vary greatly in appearance and offerings, including a
wide variety of the main chef's cuisines and service models.
A guest’s first impression can make or break the total dining

experience. Careful and thorough preparation of the dining area before the
guests arrive is therefore essential. While management sets standards, it is
your responsibility as an employee to maintain those standards by
demonstrating individual professionalism in performing side work duties.
Factors to be consider in preparing a restaurant/ dining area for

service.
1. Floor Plans/layout
A Floor plan is prepared using a simple outline of the floor space of

the dining area that indicates the entrance and any other doorway or feature
that could affect the placement of guest’s tables and chairs and it’s dictated
by the number of covers and the style of the service to be offered.
The key points to consider when preparing a floor plan are:
 The position of the tables so as to allow for sufficient movement by

guests and service person
 The placement of covers to avoid guests complaining of inappropriate

placement- for example, near doorways, kitchen or toilets, behind
pillars or in draughty areas
 The accommodation of guests specific needs- for example, a business

meeting, handicapped, guests, honeymoon couples, family groups,
etc.
The floor plan is an effective guide in establishing the best use of the space
and in meeting guests specific requests for preferred tables. This also helps
in minimizing confusion in taking order and delivery of food and drinks
since service person will be familiar with the layout of the dining area.

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2. Setting the Mood/ambience
The total dining experience for the guests is much affected by the
atmosphere created by management. The mood or ambience of the dining
environment should reflect the time of the day and the location, and create
an atmosphere that is consistent with the desired character of the
establishment.
The key points for setting the dining atmosphere are:
 Lighting – Daylight or bright lighting is preferred for daytime meal

services. Subdued light is more appropriate for evening
dining. Candlelight can enhance the mood for evening
dining
but should not be used for day time events.
 Room temperature - The proper adjustments made for the central

heating or air conditioning systems will ensure
appropriate room temperature.
 View - Tables should be set to take the best advantage of the views
from
the dining room ( Subject to the limitations of space )
 Music - Background music may be appropriate in establishing a

mood.
 Décor - The décor should be consistent and create a harmonious

atmosphere. Color selection plays an important part in the
dining experience. Some colors are warm, others cold; some
romantic & others businesslike. Live plants and fresh flowers,
for
example make a major contribution to the overall
presentation
and to the mood a room encourages. They must be carefully
placed, well presented and well maintained.
3. Performing Mis-en-place
Station mis-en-place is the presentation of waiters workstation in a

food service area, housing all the equipment required for service.
The side stand, whether it is a simply clothed table or a special

sideboard equipped with shelves, drawers and sometimes a hot box

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(plate/food warmer) should have the necessary items so as to eliminate the
need for service persons to make frequent trips to the kitchen for supplies.
Typical side stand supplies include:
 All the necessary cutleries: knives, fork, sweet spoons and fork, soup
spoons, tea and coffee spoons
 Service plates
 Tea/coffee service equipment: milk jugs, sugar bowls, cups & saucers
 Glassware: tumblers, wine glasses
 Underlines
 Bread and butter service equipment
 Clean napkins
 Service trays
 Menus and wine list
 Order pads, pens and pencils
 Waiters friend
 Condiments: salt & pepper, sauces. Etc.
 Clean table linen
 Additional items to meet the specialist requirements of the
establishment
Items from the side stand used during service should be replaced or
replenish during or at the end of the waiters shift, or at the beginning of the
next shift.
Different types of equipment, table wares & supplies used

for restaurant/dining service area
A. EQUIPMENT:
B. TABLE WARES / TABLE APPOINTMENTS/ TABLE IMPLEMENTS:
I. DINNERWARE is a collective term for plates, bowls, cups and

saucers.
A. PLATES are made in twelve sizes for table use: service plate, dinner
plate, luncheon plate, round salad plate, crescent salad plate, fish plate,
dessert plate, cheese plate, fruit plate, tea plate, bread-and-butter plate, and
a fruit saucer.

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1. Service Plate
 The service plate is the largest plate. Service plates range
in size from 11 to 14 inches across.
 The service plate is laid in the center of the cover before

the diners come to the table, but the way it is used is
different for formal and informal dining. At a formal table,
the service plate decorates the cover and the rim should
frame the appetizer plate with a surround of no less than
one inch.
 In formal dining, food is never placed directly on a service

plate. Rather, the service plate is a base on which to lay
the plate for the appetizer course and is cleared from the
table after the first or second course is finished. Since
soup splatters, the service plate is soiled easily, and at
the end of the course it is cleared from the table with the
soup plate. Because there should never be an empty
space before a guest, after the service plate and soup
plate are cleared, the plate for the next course is laid on
the table immediately. But when the meal begins with a
cold first course, such as fish, followed by a hot course of
soup, the fish plate is removed at the end of the first
course, and the service plate is left on the table to hold
the soup plate. At the end of the soup course, the service
plate and soup plate are cleared together, and exchanged
immediately for the plate on which the next course is
served.
 At an informal meal, the service plate is an optional

accoutrement of dining. Although traditionally the
purpose of the service plate is to hold the plate for the
appetizer course, at an informal meal it is used in
whatever way makes sense, as a dinner plate, buffet
plate, placemat, or platter. When it is used in the
traditional sense, it is laid on the table in advance of
seating and should set the mood for the occasion.
Oftentimes, dinner plates are used as service plates to
hold a first course.
 Service plates are known by a host of names - buffet

plate, charger plate, cover plate, lay plate, and place
plate.

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2. Dinner Plate
 The dinner plate is used more than any other plate. It is
used to serve the main course at all meals, formal and
informal. Modern dinner plates measure from 10 to 11
inches across.
 At a formal dinner in a private residence, the entree is the

third appetizer course, such as a creamed chicken in vol-
au-vent cases, and as such is served on a medium-size
plate, notably a salad plate. But in a restaurant, the main
course often follows two appetizer courses, usually soup
and salad. Typically, the entree consists of cooked meat
served with vegetables, starch, and garnish, and as such
is served on a dinner plate.
3. Luncheon Plate
 Luncheon is lighter, simpler meal than dinner, a repast
served on a plate about 9 to 9.5 inches in diameter.
Although the luncheon plate is used for formal and
informal meals, it is not essential for either occasion.
4. Round Salad Plate

 The round salad plate is made in two sized. The larger
salad plate is about 8 to 8.5 inches in diameter, the
smaller 7 to 7.5 inches.
 At a formal meal, the salad plate is laid before the guest

after the main course is cleared, an arranged salad is
presented to the diner on a platter. At an informal meal,
the salad plate functions to serve salad presented before
the main course, as a side dish with the main course, or
following the main course to stimulate the palate. But
when salad is the main course, it is presented on a dinner
plate.
5. Fish Plate
 The fish plate is a specialized plate about 8 to 9 inches in
diameter. It is not made as part of a dinnerware set, but
is recognizable by ornamentation in a fish pattern. The
fish plate is not essential for formal or informal meals;
when served as an appetizer, fish is presented on any
medium-size plate, such as a salad plate or a dessert

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plate. If fish is the main course, it is presented on a
dinner plate.
6. Dessert Plate
 Dessert plates are ornately decorated. They are
specialized plates about 7.25 to 8.5 inches in diameter,
used at formal and informal meals, and made not as part
of a dinnerware set.
7. Cheese Plate
 Cheese plates are recognized by ornamentation in a
cheese pattern. They are specialized plates about 7.25
inches in diameter, used at formal and informal meals,
and made not as part of a dinnerware set.
8. Tea Plate
 Tea plates are specialized plates, about 7 to 7.5 inches in
diameter. The purpose of the tea plate is to hold the
teacup without a saucer. Some tea plates feature a
shallow well.
9. Fruit Plate
 Fruit plates are recognized by ornamentation in a fruit
pattern. They are specialized plates about 6.25 to 8
inches in diameter, used at formal and informal meals,
and made not as part of a dinnerware set.
10. Bread-and-Butter Plate

 The bread-and-butter plate is used to separate bread and
butter from sauce, gravy, and juices that emanate from
foods on the plate. Although the bread-and-butter plate is
optional at formal dinners in Europe, in a private
residence in North America it is not laid on a formal
dinner table because the menu is planned to provide
sufficient taste and texture without the need for bread
and butter. Thinly sliced melba toast may be passed with
soup, fish may be served in a pastry shell, and toasted
crackers are passed with cheese, along with butter at
room temperature. when dry toast and crackers are
served at a formal dinner, they are placed on the
tablecloth. However, at a formal dinner in a restaurant or
club, bread is often provided to cleanse the palate
between different wines and to tide one over during long
lapses between courses.

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 Bread and butter are served at informal meals and
luncheons. When a plate is not provided for a slice of
bread or a roll, it is laid on the tablecloth or rim of the
dinner plate, where the butter is also placed.
11. Fruit Saucer

 Known also as a fruit dish, side dish, or berry bowl, the
fruit saucer is a small shallow dish about 4 to 6 inches in
diameter by 1 inch deep. The purpose of a fruit saucer is
to separate juices that flow from raw or cooked food from
other foods. Because a formal meal is served course by
course, side dishes are not used, and a fruit saucer is
provided only at informal meals.
B. BOWLS
 Three main/basic categories of bowls
1. Soup Bowls (with or without handles)
Seven types of soups bowls:
1. Soup plate
 Wide, shallow bowl with a flanged rim.

Diameter is approximately 9 to 10 inches,
the rim is 1 to 2 inches wide, the depth is up
to 1 ½ inches deep, and the well is 6 to 7
inches across. The only soup bowl used in
formal dinner service.
2. Coupe soup bowl
 Saucer-like shape approximately 6 to 9

inches across. Only for informal dining.
3. Soup-cereal bowl
 With or without a rim.

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 To serve food eaten with a fork (salad or
pasta) or eaten with a spoon soup.
 Used only at informal meals. Approximately

5 ¾ to 8 ¾ inches in diameter
 Slightly narrower and deeper than the soup

plate and coupe soup bowl.
4. Covered soup bowl

 Keeps soup hot from kitchen to table.
 Table etiquette requires that guests remove
the lid, rest the cover, rim side down, on the
side of the under plate, and replace it before
the table is cleared.
 4 ½ to 6 ½ inches across, and the depth is
approximately 2 to 3½ inches.
 It is narrower and deeper than a soup plate,
a coupe soup bowl, or a soup-cereal bowl.
5. Lug soup bowl
 4½ to 5½ inches in diameter and 2½ inches
deep.
 Built to withstand oven temperatures, the
lug soup bowl is used to present an
individual serving of French onion soup put
under the broiler to melt cheese, and is also
known as an onion soup bowl.
6. Cream soup bowl and saucer

 4 to 5 inches in diameter
 Use to serve a first course of pureed soup at
meals with a light menu.
7. Bouillon cup and saucer
 3 ¾ inches in diameter and features a
companion saucer about 5 1/ 2 inches
across.
When bouillon is drunk from the cup, the
cup is
held by one or both of the open-loop handles,
whichever is more comfortable.
2. Finger Bowls (to rinse finger tips)
 4 inches in diameter by 2 ¼ inches high, a bowl used

to rinse the fingertips only, and filled with just enough
water to cover them. Dining etiquette for using a finger

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bowl: To prevent water from overflowing the bowl, the
fingertips are rinsed one hand at a time and wiped on
a napkin held low in the lap.
3. Ramekins (to hold solid foods)
 Made to serve baked dishes composed largely of

cheese, milk, cream, such as custard, flan, crème
brulee, or cheese soufflé.
C. CUPS
The cup is made in six sizes, each with a different volume capacity:
1. Breakfast Cup and Saucer

The breakfast cup is approximately 3 ¼ inches in height by 4 ½ to
5 ¾ inches in diameter. The companion saucer measures 6 ¾ to 8
¾ inches across.
2. Mugs
The mug is heavier than a cup, the walls are thicker and the base
is denser. To retain heat, the mug is taller than a cup, made in
regular and extra large sizes. Regular-size mugs are approximately
3 to 4 inches in height by 3 ½ inches across, a vessel with a
volume capacity of around 8 to 10 fluid ounces when filled almost
to the rim. The mug is used only for informal dining.
3. Teacups
The teacup is slightly shorter and a little wider than the coffee cup,
a shape approximately 3 ¼ to 3 ¾ inches in diameter by 2 to 2 ½
inches in height. The companion saucer measures about 5 ¼ to 5
5/8 inches across. Although the teacup is used at informal meals,
tea is not served at formal dinners and at formal luncheons only
upon request.

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4. Coffee Cup
Coffee is at its peak flavor when served extremely hot. To conserve
the heat, the cup features a cylinder shape, taller than wide, a size
approximately 2 ½ inches in height by 3 inches in diameter. The
companion saucer measures around 6 to 6 ½ inches across. The
coffee cup is made in three sizes, namely, the regular-size coffee
cup, the after-dinner coffee cup, and the demitasse cup. The
regular-size coffee cup is used at informal meals, the after-dinner
coffee cup at elegant informal affairs, and the demitasse cup at
formal occasions.
5. Demitasse
Demitasse means "half cup" in French, and the cup is
approximately 2 ¼ inches in height and width, slightly shorter and
narrower than the after-dinner coffee cup. The companion saucer
measures about 4 ½ to 5 inches across. The cup is filled half full
(approximately 1.5 ounces). Customarily, at a formal affair,
demitasse is followed by brandy or liqueur.
6. Chocolate Cup
Chocolate cup was larger than a coffee cup or teacup. Hot

chocolate was served in small narrow cups about 3 inches in
height by 2 ½ inches in diameter. The companion saucer measured
4 inches across.
II. FLATWARES / SILVERWARES

It is a collective term for spoons, forks, and table knives.
A. SPOONS are used to sip, stir, and sup. The following

fourteen types are discussed below in order of descending size.
1. Iced-Beverage Spoon also known as an iced-tea

spoon, is used to stir sugar in cold beverages served in a
tall glass, such as iced tea or iced coffee.
2. Oval soup spoon is made to eat soup, namely, soup

made with particles of solid food, such as meat,
vegetables, grains, and pasta. The oval soup spoon is
similar in size and shape to a tablespoon, only the bowl is
a little smaller and tapers slightly to a tip and the handle
is shorter. The overall length of the oval soup spoon varies
from approximately 5¾ to 8¼ inches.

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3. Dessert spoon lies midway in length between the
tablespoon and teaspoon, approximately 7 to 7¼ inches
long. The shape of the bowl is oval and holds
approximately two teaspoons of food, a size that affords a
generous bite. The dessert spoon is used in formal and
informal dining.
4. Place spoon is an all-purpose spoon slightly larger

than a teaspoon but smaller than a tablespoon, a utensil
used originally to sip cream soup and eat dessert. The
shape of the bowl is oval, and the length is approximately
6½ to 7½ inches.
5. Cream soup spoon is approximately 6 inches long. It

is made with a round bowl to fit the shape of the cream
soup bowl. To reach into the depth of the cream soup
bowl, the cream soup spoon is made with a longer handle
than a teaspoon.
6. Teaspoon measures approximately 5½ to 6¼ inches in

length. The teaspoon is used only in informal dining to
stir hot beverages, sip soup, and eat solid food, and it is
the wise host who collects extras.
7. Ice-cream spoon, also known as an ice-cream scoop

looks like a miniature shovel. It is approximately 5 inches
in length and made with a wide shallow bowl to afford a
generous bite. The ice-cream spoon is used at informal
meals only to eat frozen dessert served on a plate, such as
ice-cream roll.
8. Citrus spoon, also known as a grapefruit spoon, orange

spoon, and fruit spoon features an elongated bowl and a
pointed tip, a shape used to eat segmented fruit, such as
a grapefruit or an orange. The overall length is
approximately 5½ to 6½ inches. The citrus spoon is
made with a plain or serrated edge.
9. Bouillon spoon looks like a cream soup spoon, only

the bowl is smaller and the handle is shorter; it is
approximately 5 to 5 ½ inches long. The bouillon spoon is
used at light meals, such as formal and informal
luncheons, when clear or jellied soup is served as a first
course.

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10. After-dinner coffee spoon is approximately 4½ to 5
inches long, a length that balances the after-dinner coffee
cup. It is used only for informal dining. At a multi-course
meal, notably, an informal dinner or luncheon, a small
cup of strong coffee is served after the meal to aid
digestion, and after-dinner coffee spoons are used.
11. Chocolate spoon is used today is when hot chocolate

is served in a small chocolate cup.
12. Demitasse spoon, also known as a mocha spoon (to

stir coffee made with an equal amount of hot chocolate), is
approximately 3¾ to 4½ inches long, in proportion with
the demitasse cup and saucer used in formal dining. At a
formal dinner or formal luncheon, coffee is served in a
demitasse cup, and a demitasse spoon is used if sugar is
added.
13. Salt Spoon Today salt cellars are reserved almost

totally for formal dinners or elegant informal affairs, but
when provided, a salt spoon is placed in a salt cellar before
and after use.
B. FORKS - A set of flatware typically contains five forks:
1. Dinner Fork
2. Fish Fork
3. Luncheon Fork
4. Salad Fork or Dessert Fork
5. Seafood Fork
In addition, there are an array of specialized forks:
 Lobster Fork
 Fruit Fork
 Ice-Cream Fork
 Pastry Fork
 Strawberry Fork
 Snail Fork
 Oyster Fork

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The shapes of the fork tines accommodate particular foods.
 Forks wrought with long tapered tines, such as a dinner

fork, are made to spear pieces of food, such as steak.
 Forks with a wide left tine and an optional notch, such as
a salad fork, fish fork, dessert fork, and pastry fork, provide
extra leverage when cutting food that normally does not
require a knife.
 Forks with curved tines, such as the oyster fork, are made
to follow the shape of the shell.
In order of descending size, the measurements of the

following forks are given in place size. Although flatware is made
in continental and American lengths, the American size, also
called place size, is the most popular dimension.
1.Dinner fork measures about 7 inches in length. It is used to

eat the main course at all formal and informal meals.
2.Fish fork is approximately 7¼ to 7¾ inches in length and is

used in formal and informal dining.
3. Luncheon fork is approximately 6¾ inches long, a size in

proportion with a luncheon plate, and found more often in older
sets of flatware.
4. Lobster fork is approximately 6¾ to 8 inches long. It is made

with one long narrow tine that ends with two hooks or with a
long, narrow central tine and two hooked tines on either side;
both shapes are used to spear lobster served in a shell. Because
the lobster shell is steadied in the hand and the lobster fork is
held in the other hand.
5. Fruit fork is made with narrow tines and a long slender

handle; it is approximately 6¼ inches in overall length.
Although the fruit fork is used in formal and informal dining,
Americans tend to eat cut fruit with fingers, and the fruit fork is
used more often in Europe than in the United States.
6. Salad forks are flatter and slightly broader than those of a

dinner fork, and the utensil is approximately 6 inches long. To
provide leverage when cutting thick veins of lettuce or broad
vegetables served in salad, the salad fork is made with an extra
wide left tine that is sometimes grooved. For additional strength,
the second and third tines of the salad fork are occasionally

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connected by a rod. The salad fork is used in formal and
informal dining. It is also used for appetizer courses other than
seafood, such as pate.
7. Dessert fork is a specialized fork approximately 6 to 7 inches

in length, that looks similar to a salad fork, only a little
narrower. It is not made as part of a flatware set. The left tine is
extra wide to provide leverage in cutting firm dessert, such as
baklava. The dessert fork is used in formal and informal dining.
8. Ice cream fork features a wide shallow bowl with three tines
at the tip. The spoon part is used to scoop and eat soft ice cream,
and the tines to cut, spear, and lift firm bites to the mouth. As
two dessert utensils are provided in formal dining, namely a
dessert.
9. Pastry fork evolved about 1880. It looks similar to a salad

fork, but it is narrower and slightly shorter, approximately 5 to
5½ inches long. To provide leverage in cutting, the left tine is
often notched. The pastry fork is used in informal dining,
although it is not essential; it is not used in formal dining where
two dessert utensils are presented.
10. Seafood fork, also known as a cocktail fork; is a small,

narrow, three-pronged fork made with short tines and a long
handle; it is approximately 4½ to 5½ inches in overall length.
The purpose of a seafood fork is to spear seafood served in a
compote or a shell, such as shrimp cocktail or coquille St.
Jacques.
11. Strawberry fork is made with three long narrow tines and
is approximately 4¾ to 5¾ inches long. The strawberry fork is
used to pierce fresh strawberries and dip them into condiments,
such as powdered sugar, brown sugar, whipped cream, and
sour cream.
12. Snail fork is approximately 4½ inches in overall length, a

small fork made with two long, pointed tines. In formal dining,
snails are prepared without shells and served on a snail dish
made with indentations to hold the buttery sauce and the meat
is eaten with a snail fork. In informal dining, snails are usually
served in shells. The diner steadies the shell with metal tongs or
a napkin-covered hand, and extracts the meat with a snail fork
held in the other hand.

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13. Oyster fork is a small utensil made with three short wide
curved tines, approximately 4 inches in overall length. The left
tine is extra wide to assist in cutting the membrane that
connects the oyster to the shell. The oyster fork is used only in
informal dining.
C. KNIVES are made in a host of shapes, some with serrated blades,

others with dull edges and pointed or rounded tips.
 Knives with serrated blades, such as steak knives, cut

meat.
 Knives with dull blades, such as dinner knives, luncheon
knives, and dessert knives, cut soft or cooked food.
 Knives with pointed tips, such as a steak knives, fruit
knives, and fish knives, carve meat, pare fruit, and separate
fish bones.
 Knives with blunt ends, such as butter spreaders, spread
food.
Table knives are made in seven sizes, including, from large to

small:
1.Dinner Knife is the longest knife in a set of flatware. It is

used to cut and push food and is laid on the table at all meals,
formal and informal. The exception is when soup is served as
the main course, and a dinner knife is not required.
 The dinner knife is made in two sizes: place size and

continental size.
 The place size measures around 9¼ inches in

length.
 The continental size is about 9¾ inches long.
2.Steak Knife is a specialized knife not made as part of a set of

flatware.
 It is approximately 8¼ to 9 inches long and has a

sharp tip and a serrated edge to cut thick portions of
meat.

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 At a formal meal, a steak knife is not provided if meat
is served roasted, which is easily cut with a regular
dinner knife.
3.Luncheon Knife - is 8 to 8¾ inches long, a size that balances

the proportions of the luncheon plate, which is 8½ inches in
diameter.
 Although the luncheon knife is used at formal and

informal luncheons, it is not mandatory for either
occasion. Today, luncheon knives are not commonly
used and the dinner knife is normally used at the
midday meal.
4.Fish Knife - vary in size but usually measure about 8¾ inches long.
 The fish knife is a specialized shape not included as

part of a flatware set.
 The fish knife features a wide blade with a dull edge
and a tip made with a notched point used to separate
the skeleton from the body and lift the bones onto a
plate.
 They are used in both formal and informal dining.
5.Dessert Knife - measures approximately 8 inches long and features

a narrow blade and a rounded or pointed tip. The rounded tip is used
to section soft desserts, and the pointed tip to cut hard desserts.
 The dessert knife is a specialized utensil not made as

part of a flatware set. It is used in formal and informal
dining with a dessert fork.
6.Fruit Knife - is used to cut and peel fresh fruit at the table in
formal and informal dining.
 The fruit knife is approximately 6½ inches to 7¼

inches long. It is a specialized utensil not made as part
of a flatware set. The fruit knife features a pointed tip
and a narrow blade that is straight or slightly curved.
Sometimes the edge of the blade is serrated.
7.Butter Spreader - is approximately 5 to 6 inches long. It is the

smallest knife in a set of flatware. The tip of the blade is rounded and
some are slightly wider at the tip.

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 The butter spreader is used differently in formal and
informal dining. However, at formal luncheons and
informal meals, fewer courses are served, bread and
butter are provided, and a butter spreader is used.
III. GLASSWARE/STEMWARE
It is a term use for different types of beverage and wine glasses.

Stemware has a bowl that rests on a stem, anchored by a foot. The
purpose of this design is to serve cool beverages, such as water, iced
tea, and wine. The stem provides a way to hold cool drinks without
warming the contents of the bowl. (The exception is the brandy snifter,
which is cradled in the hand to warm the brandy and enhance its
flavour.)
The bowls of contemporary stemware come in three main shapes.
1. Bucket-Shaped Bowl. The bucket-shaped bowl is similar to a

bucket, with a horizontal base and almost vertical sides.
2. Tulip-Shaped Bowl. The tulip-shaped bowl resembles a tulip,
with a rounded base and sides that curve inward.
3. Flared Bowl. The flared bowl is shaped like a trumpet or a
funnel, a long, narrow form made with a pointed or slightly
rounded bowl that either flares outward at the top or remains
straight.
Beverages should be paired with the appropriate bowl size:

 Large Bowls. Stemware with a large bowl is reserved for
nonalcoholic beverages, such as water and iced tea.
 Medium-Size Bowls. Stemware with a medium-size bowl is
made for drinks low in alcohol such as table wine and sparkling
wine.
 Small Bowls. Stemware with a small bowl is used for drinks
with a moderate to high alcohol content, such an aperitifs and
dessert wine.
 Tiny Bowls. Stemware with a tiny bowl is made for drinks high
in alcohol, specifically cordials and liqueurs.
 Brandy Snifter. The exception to the aforementioned rules is
the brandy snifter, which may have either small or large bowls.

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IV. LINENS – comprises of table coverings such as silence cloth,
tablecloths, placemats, table runners, and napkins.
A. Silence cloth – this to insulate against noise, a protective pad is

laid under the tablecloth. The silence cloth is used to give the
tablecloth a soft, drapery, luxurious appearance. This liner can be
made of assorted materials, such as felt, an old wool blanket, a fluffy
white fabric, or foam-backed vinyl cut to fit the table.
B. Tablecloth - The virtues of a tablecloth:
 The tablecloth is a decorative accessory that unifies the

components of the table setting.
 A practical accoutrement that insulates the table and lowers
the noise level in the room.
 Tablecloths provide more elbow room than placemats, and
conserve space at a crowded table.
The Right Tablecloth
The five tablecloth design elements: dominance, visual weight,

color, texture, and pattern.
1.Dominance refers to the prevailing design element. The right

tablecloth accents the dominant color, pattern, and texture of
the dinnerware and room décor.
2.Visual weight relates to the proportions of the room .
 Large Rooms. In a large room, to keep the table

setting from looking lost, a tablecloth woven with big,
compactly arranged patterns conveys visual weight.
 Small Rooms. In a small room, lightness is suggested
by a tablecloth woven with an airy pattern.
3.Color is a design tool that changes the mood of the table

setting without changing the tableware.
 Formal Dining. The colors of formal dining are white,

ivory, and ecru (although pastel tablecloths sometimes
appear on formal tables). But the ground color of the
dinnerware and the tablecloth are not always the
same. When one is ivory and the other is pure white,
use them together, but for continuity match the color
of the napkins to the tablecloth.

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 Informal Dining. The colors of informal dining are all
shades, from bright to deep to contrasting, from
metallic to pastel to white.
4.Texture of the tablecloth should relate to the finish of the

tableware and also to the dining occasion.
 Formal Dining. The textures of formal dining are

smooth-porcelain, crystal, silver, finishes appropriate
for a tablecloth woven with a satin sheen, such as
damask.
 Informal Dining. The textures of informal dining
range from smooth to coarse . Smooth weaves are
compatible with fine surfaces, such as porcelain, bone
china, ironstone, semi porcelain, silver, silver plate,
and stainless steel. Loosely woven heavy fabrics relate
to coarse textures, such as pottery, stoneware, and
pewter flatware.
5.Patterns of tablecloths range from large to small, bold to

subtle, each design appropriate for a particular occasion.
 Formal Dining. The patterns of formal dining are

small and subtle, motifs that do not detract from the
profusion of tableware.
 Informal Dining. For informal dining in a dining room
decorated with eye-catching wallpaper and boldly
patterned upholstered pieces, a solid-covered
tablecloth can be used to accent the decor. But in a
room decorated with painted walls, or walls papered
with a subtle design, and chairs upholstered with a
small-scaled pattern, a tablecloth woven with a simple
design underscores the setting.
C. Napkin - The Spartans were the first to use napkins. They wiped
their hands with a lump of dough called apomagdalie. This practice
later evolved with dinners using a sliced bread "napkin" to wipe their
hands. Thankfully, in the US today, a cloth napkin is used. It is
normally found to the left of the place setting. Europeans generally
place napkins to the right of the spoon.

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Napkin shapes and sizes
Event formality dictates the shape and size of napkins used.

Napkins are usually square. The following list shows what sized
napkins are used for various occasions:
 Formal, Multiple Course, Meals - large napkins (22 - 26

inches square);
 Buffet Service - medium to large napkins (18 to 24 inches

square or 12 x 22 inches);
 Informal Dinners - medium napkins (18 to 20 inches

square);
 Luncheons - smaller napkins (14 to 16 inches square);
1. Tea - small napkins (12 inches square); and
 Cocktails - very small napkins (9 inches square, 4 x 6

inches, or 6 x 8 inches).
Napkin color and design
Napkins at a formal meal should match the color of the

tablecloth (generally ivoy or white). They should have a simple boarder
and weave. Napkins of different color with patterns can be used to add
interest ot the table setting. Keep design scale consistent throughout
the table setting for continuity.
Napkin texture
Napkins should have a texture to allow it to absorb moisture.

For continuity, napkin texture should be compatible with that of the
other linens at the table and tableware finish. Fine textures work best
for formal occasions, while unique textures can be used at informal
meals to add interest to the table setting.
D. Table Runner is a narrow length of cloth laid on top of tablecloths

or on a bare table. Table runners are used in a variety of ways:
 Laid down the center of the table for decoration,

 Laid across the table to define seating, or

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 Used to carry out a theme.
To accommodate the average place setting, the table runner is

approximately 14 to 17 inches wide, and the drop at the ends is about
15 inches deep. Table runners are easier to care for than a tablecloth
and a little more decorative than a placemat.
E. Placemats create a broken line, and can give a table setting a

spotty look. They may, however, be used for simpler meals.
 Placemats are recommended for a seated meal of not more

than ten people.
 To provide elbow room, allow a minimum
of 4inches between placemats.
Placemat Alignment
The alignment of placemats with the edge of the table varies

according to the way the table is finished.
 Placemats are laid on a bevel-edged table flush with the
bevel.
 On a straight-edged table, placemats are laid about an
inch up from the edge.
Placemat Sizes
Placemats are made in assorted sizes and shapes.

 Large rectangular placemats approximately 12 inches
wide by 18 inches long or 14 inches wide by 20 inches
long hold an entire place setting and are the most popular
sizes.
 Small placemats approximately 12 inches in diameter in
square, oval, or round shapes hold only a dinner plate;
the napkin, flatware, and stemware are laid on the table.

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 Small placemats extend space at a crowded table, work as
hot pads, and emphasize the beauty of the table top.
Beverage Glassware, Bar Glassware and other Restaurant Glassware

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Libbey Stemware
Domaine
Libbey Sonoma Libbey Glassware Libbey York

Stemware Inverness Glassware
Anchor Hocking
Stemware
Florentine
Libbey Embassy Libbey Shot and Libbey Perception

Tumblers Whiskey Glasses Glassware and
Stemware
Libbey Glassware
Lexington
Libbey Stemware Libbey Glassware

Embassy Straight Sided
Libbey Stemless
Glassware
Anchor Hocking Anchor Hocking

Stemware Glassware
Excellency
Anchor Hocking
Barware Clarisse
Libbey Stemware
Z-Stems

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Anchor Hocking Beer Mugs Anchor Hocking
Anchor Hocking Solace Glassware Heavy Base Barware
Ribware
Restaurant Coffee
Anchor Hocking and Beverage Mugs Anchor Hocking
Libbey Citation Glassware Reality Glassware
Stemware Stackables
Libbey Stemware
Libbey Glass Vina Shot Glasses
Libbey Glassware Barware
Nob Hill
Anchor Hocking
Libbey Glassware Glassware Anchor Hocking
Anchor Hocking Chivalry Breckenridge Glassware New
Straight-Sided Orleans
Shells

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Restaurant Bar Equipment and Supplies
Bottle Pourers Glass Washers

and Supplies Bar Glass Racks Bar Railing
Cocktail Mixing Wine and

Champagne Bar Mats and
Accessories Shelf Liners
Portable Bars
Bar Condiment
Organizers Commercial Bar
Blenders Commercial Drink
Liquor
Mixers
Dispensing
Systems
Bar
Accessories
Wine and Ice Bins and
Champagne Work Stations
Servers
Self-Check 2.1.1
Multiple choice: Choose the letter of the best answer. Write the letter of your

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choice on your answer sheet
1. It is the presentation of waiters workstation in a food-service area, housing

all the equipment required for service.
A. Floor plan
B. Station mis-en-place
C. Side stand
2. It is a simply clothed table or a special sideboard equipped with shelves,

drawers and sometimes a hot box (plate/food warmer) should have the
necessary items so as to eliminate the need for service persons to make
frequent trips to the kitchen for supplies.
A. Side stand
B. Floor plan
C. Station mis-en place
3. The dining environment should reflect the time of the day and the location,
and create an atmosphere that is consistent with the desired character of the
establishment.
A. Room temperature
B. Mood or ambience
C. Floor plan
4. A simple outline of the floor space of the dining area that indicates the
entrance and any other doorway or feature that could affect the placement of
guest’s tables and chairs and it’s dictated by the number of covers and the
style of the service to be offered.
A. Floor plan
B. Station mis-en-place
C. Side stand
5. An effective guide in establishing the best use of the space and in meeting
guests specific requests for preferred tables.
A. Mood or ambience
B. Side stand
C. Floor plan
6. A design tool that changes the mood of the table setting without changing
the tableware.
A. Color
B. Visual weight
C. Texture

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7. The longest knife in a set of flatware. It is used to cut and push food and is
laid on the table at all meals, formal and informal.
A. Steak knife
B. Dinner knife
C. Butter knife
8. Means "half cup" in French, and the cup is approximately 2 ¼ inches in

height and width, slightly shorter and narrower than the after-dinner coffee
cup.
A. Coffee cup
B. Demitasse cup
C. Chocolate cup
9. The tablecloth is a decorative accessory that unifies the components of the

table setting. A practical accoutrement that insulates the table and lowers
the noise level in the room.
A. Table runner
B. Placemats
C. Tablecloth
10.A type of spoon looks like a cream soup spoon, only the bowl is smaller and
the handle is shorter; it is approximately 5 to 5 ½ inches long.
A. Iced cream spoon
B. Citrus spoon
C. Bouillon spoon

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Answer Key 2.1.1
1. B 6. A
2. A 7. B
3. B 8. B
4. A 9. C
5. C 10.C
o
o Task Sheet 2.1-1

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Title : Prepare service equipment , table wares and supplies
Performance Objective:
Given the equipment/table wares and supplies, you should be able to

prepare equipment, table wares and supplies needed in the dining/restaurant area
ready for service following the restaurant rules and regulations standard.
Supplies/Materials : glassware, crockery, cutlery, linen, condiments, chairs,

tables, menus and wine lists, display materials
Equipment: tea and coffee making facilities, manual and electronic cash registers,
computerized ordering systems
Steps/Procedure:
1. Based on the restaurant standard, set the mood/ambience of dining area

ready for service.
2. Perform the mis-en-place of the waiter’s station and side stand.
3. Ready all equipment, utensils and supplies needed for table service based on
the standard of restaurant operations.
4. Check and ensure cleanliness and condition of equipment / utensils and

supplies prior for service following the restaurant rules and regulations
standard.
Assessment Method:
Project based , Questioning , Performance Criteria Checklist
o Performance Criteria Checklist 2.1-1

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Criteria Yes No
1. Does the dining area ready for service by setting the appropriate
mood/ambience based on the restaurant rules and regulations
standard?
2. Is the mis-en-place of the waiter’s station and side stand well

prepared accordingly based on the standard of restaurant operations?
3. Are all equipment, utensils and supplies ready for service based on
the standard of restaurant operations?
4. Does all pre-set equipment / utensils immaculately clean and sanitize

with sanitizing detergent?
5. Are equipment / utensils sanitize, wipe dry and free from spots or
water marks?
6. Is table appointment well-prepared before setting the table?
7. Does tables and chairs free from wobbly condition?
8. Are all equipment / utensils and supplies clean and in a good

condition prior for restaurant service operations?
9. Is linen within the condition of fresh, clean and without spots of

stains, not wrinkled and without odor?
INFORMATION SHEET 2.1.2
Cleanliness and Condition of Equipment /Table wares and Supplies

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1. Explain the importance of cleanliness and good condition of service
equipment, table wares and supplies;
2. Define cleaning and sanitation and discuss each procedures.

Equipment and Utensil Cleaning and Sanitization
The importance of proper cleaning can be appreciated when one realizes that
contaminated equipment (equipment and utensils which are not clean) is another
major cause of foodborne disease outbreaks.
Cleaning comprises many operations in the food establishment, and the process
is usually specific to the type of cleaning necessary. No cleaning task in the food
establishment is as important as the cleaning and sanitization of food contact
surfaces of equipment and utensils.
CLEANING FOOD CONTACT SURFACES
Food contact surfaces of equipment and utensils are those surfaces with which
food normally comes into contact. These surfaces also include surfaces from which
food may drain, drip or splash back onto surfaces normally in contact with food. For
example, the interior of a microwave oven is considered a food contact surface
because food on the sides or ceiling of the oven could drip into other foods being
warmed in the oven.
Effective cleaning and sanitization of food contact surfaces of equipment and

utensils serve two primary purposes:
 Reduces chances for contaminating safe food during processing,

preparation, storage and service by physically removing soil, bacteria and
other microorganisms; and
 Minimizes the chances of transmitting disease organisms to the consumer

by achieving bacteriologically safe eating utensils.
Although we all know about the practice of "washing," many do not understand
and/or appreciate the principles and exactness of the process. For the most part,
chemistry plays a very important part in the cleaning and sanitization process.
Washing equipment and utensils until visibly clean is just not enough.
WAREWASHING CYCLE
The following numerated list and comments pertaining to the wash cycle of food
contact surfaces will help supervisors and managers appreciate why there is a
particular order in the process.

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1. Equipment and Utensils Clean Prior to Use. Properly cleaned and sanitized
equipment and utensils should be bacteriologically safe prior to use. Should
contamination be suspected, the equipment and/or utensils should not be
used, but re-cleaned and sanitized.
2. Soiled Equipment and Utensils. During use, equipment and utensils become
soiled and
contaminated with bacteria.
3. Scraping, Pre-flushing and Presoaking. Scraping, pre-flushing and presoaking,

as necessary, are methods for removing gross amounts and stubborn soil from
equipment and utensils.
4. Cleaning. There are four steps in the cleaning process – washing, rinsing,
sanitizing and air drying:
 Washing, when using proper detergents, cleaners, chemicals and

abrasives, removes the remaining soil from equipment and utensils.
This is a physical and a chemical process. The soil and bacteria, as
well as cleaning compounds, are suspended in the wash water; and
 Rinsing removes most of the suspended soil, bacteria and cleaning

compounds from the equipment and utensils. Although the
equipment and utensils look visibly clean at this point, they are still
contaminated with many bacteria.
 Sanitizing. Sanitizing kills the remaining pathogenic organisms on

the equipment, and sanitization will occur when certain specific
chemical concentrations, temperature requirements, time
requirements and water conditions are satisfied. These conditions
are crucial for effective sanitization. Therefore, precise
measurements of the sanitization process are made periodically.
 NO RINSING OR ANY OTHER CLEANING PROCESS

SHOULD TAKE PLACE AFTER THE SANITIZING PROCESS.
 Air Drying. The only acceptable method of drying equipment and

utensils is air drying. The use of towels for drying, polishing or any
other purpose re-contaminates equipment and utensils with
bacteria.
5. Proper Storage and Handling. Proper storage and handling of cleaned and
sanitized equipment and utensils are very important to prevent

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recontamination prior to use. Cleaned and sanitized equipment and utensils
must be:
 stored on clean surfaces; and

 handled to minimize contamination of food contact surfaces.
SANITIZATION PROCEDURE
Chemical sanitization requires greater controls than hot water sanitization. The
following factors must be considered in order to obtain effective sanitization by
chemical sanitization methods:
• Amount of water used;

• pH of the water;
• Hardness of the water;
• Temperature of the water; and
• Contact time.
The pH and hardness needs to be determined. Should the water supply be from
a municipal supply, the water company may already have this information. If not, the
water will need to be tested periodically.
MANUAL SANITIZATION
The following table provides information pertaining to minimum and maximum

chemical sanitization requirements for manual operations (in parts per million - ppm).
To use the chart, identify which chemical compound your food establishment uses for
sanitization purposes.
The “Temp” column refers to the temperature of the water used. The pH column
indicates the 8 or lessstrength of the sanitizer to use, according to the pH of the water.
For example, if the water pH is 9.0, and the water temperature is 100°F (warm) the
concentration of chlorine sanitizer needs to be 50 parts per million. The “Maximum”
column refers to the maximum strength of sanitizer. The “Contact” column refers 10
or less to the minimum time that the utensils or surfaces should be in contact with
the sanitizer.
Chemical Temp pH Maximum

Solutions (˚F) 10 or less 8 or less Allowed
120˚ 25 ppm 25 ppm 200
100˚ 50 ppm 50 ppm 200
Chlorine
75˚ 50 ppm 50 ppm 200
55˚ 100 ppm 100 ppm 200
Iodine 75˚+ 12.5 12.5 25
As specified by
Quats** 75˚+ manufacturer, see 200

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label; hardness 500
ppm or less*
• *unless container label specifies a higher pH and/or water hardness limit

• ** Quaternary ammonium compounds
OBTAINING PROPER SANITIZATION
All chemical sanitizer instructions call for a given amount of sanitizer per gallon
of water. The following are two methods of determining the amount of water used for
sanitization:
• Use a gallon container and pour a gallon of water at a time into the sink until
the water is at a suitable depth; or
• Use the following formula: width x length x water depth = total gallons
The following will serve as an example:
Length of sink = 24" Width of sink = 24" Depth of sink = 16"

24 x 24 x 16 = 9,216 = 40 gallons
231 231
• Use the test kit each time and adjust water amount or sanitizer amount until
proper concentration is obtained.
In the first two methods, the same amount of water must be used each time,
unless the amount is recalculated.
Another problem in measuring the right amount of sanitizing chemical is the

method of measure stated on the label. The following table provides equivalents of
various measurements:
Drops ml. tsp. tbsp. f. o.

1 ml. 20 -- -- -- --
1 tsp. 60 5 3 -- --
1 tbsp. -- 15 6 -- --
1 f. o. -- -- -- 2 --
1 cup -- -- -- 6 8
ml. = milliliter tbsp. = tablespoon

tsp. = teaspoon f.o. = fluid ounce

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Household bleach is often used as a sanitizer. When used, only pure bleach
(without additives) is acceptable. “Ultra” or “Extra Strength” bleach is not acceptable.
Mixing bleach with detergent will result in the bleach not being able to effectively
sanitize any surfaces. The amounts of bleach (which contains 5.25% sodium
hypochlorite) needed to obtain certain concentrations are as follows:
Concentration Amount of bleach/gallon(s) water
25 ppm 3/4 teaspoon/2 gallons

1 1/2 teaspoons/4 gallons
1 tablespoon/8 gallons
50 ppm 3/4 teaspoon/1 gallon
1 1/2 teaspoons/2 gallons
1/4 cup/16 gallons
100 ppm 1 1/2 teaspoons/1 gallon
1/2 cup/16 gallons
200 ppm 1 tablespoon/1 gallon
1 cup/16 gallons
SPECIAL CLEANING AND SANITIZATION
Food processing equipment and some vending equipment that requires in-place
cleaning shall be designed and fabricated so that:
1.Washing and sanitizing solutions can be circulated throughout a fixed system using
an effective cleaning and sanitizing procedure; and
2. Cleaning and sanitizing solutions will contact all food contact surfaces;
3. The system is self-draining or capable of being completely evacuated; and
4. The procedures utilized result in thorough cleaning of the equipment.
Equipment used in production-line food processing shall be cleaned and

sanitized according to the following schedule:
1. Each time there is a change in processing between types of animal products;

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2. Each time there is a change from raw to ready-to-eat foods;
3. After substantial interruptions;
4. After each shift change and/or every 4 hours;
5. Throughout the day as necessary; and
6. After final use each working day.
Bulk water hauling equipment needs to be cleaned and sanitized, and the
procedure shall be similar to food processing equipment. For specific recommended
procedures, see EPA technical bulletin entitled Guidelines for the Preparation of Tank
Trucks for Potable Water Use.
SUMMARY
•Contaminated equipment is another major cause of foodborne disease outbreaks.
•Food contact surface is the surface of equipment and utensils with which food
normally comes into contact and those surfaces from which food may drain, drip
or splash back onto surfaces normally in contact with food.
•Washing equipment and utensils until visibly clean does not complete the process.
A sanitization step must also be completed.
•Proper sanitization is one of the most important steps in the ware washing cycle.
•No rinsing or any other cleaning process should take place after the sanitizing
process.
•Equipment and utensils must be air dried only.
•The sanitization procedure is an exact process.

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•Swabbing can be utilized when the sanitizing solution is twice the strength required.
•Thermometers and test kits are required.
References: Idaho Food Code, Chapter 4, Sections 4-6 and 4-7.
Proper Restaurant Equipment Cleaning and Maintenance
Properly cleaning and maintaining your restaurant equipment helps reduce

energy costs while ensuring a sanitary and safe kitchen. Employing the best
techniques for proper cleaning and maintenance of your equipment will save you time
and money and improve your bottom line while creating a healthy work environment.
Follow these tips to assist you in the correct methods for cleaning and maintaining
your restaurant equipment :
1. Clean equipment every day to avoid dirt build up. Food debris and grease
collecting in equipment crevices will cause unnecessary wear.
2. Utilize an equipment service logbook to help you follow a regular maintenance

schedule.
3. Regular scheduled maintenance should include cleaning and calibrating ovens,

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testing cooler temperatures, removing scale build-up in dishwashers and thoroughly
cleaning other commercial food equipment.
4. Check owner's manuals for correct cleaning instructions for each type of

equipment. Use only cleaning solutions recommended by your equipment manuals.
5. Consult your manufacturer representative if you have questions regarding any of

your restaurant equipment. Keep the manuals handy and if you have lost a user's
manual, ask your representative to get you a replacement.
6. Set up a preventative maintenance service contract with a local Food and

Restaurant Equipment Service Company. Regularly scheduled maintenance will help
keep your equipment in peak operating condition and extend its life, saving you
money in the long run.
7. Buy easy to clean equipment when purchasing new restaurant equipment. Look

for quality products that can be easily taken apart, cleaned and reassembled. This will
save you a lot of cleaning and maintenance time.
8. Store smaller appliances such as blenders and cutters in storage cabinets when

not in use. This will reduce exposure to grease and dirt and help avoid broken or
damaged equipment that has been dropped or knocked over.
Following proper cleaning procedures and using the services of a

local Restaurant Equipment Service Company for equipment fine tuning and
maintenance will save you money in the long run by lowering energy consumption,
reducing expensive unexpected repairs or costly equipment replacement.

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o
Self-Check 2.1.2
Multiple choice: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.
o
1. When using proper detergents, cleaners, chemicals and abrasives, removes
the remaining soil from equipment and utensils. This is a physical and a
chemical process. The soil and bacteria, as well as cleaning compounds, are
suspended in the wash water.
A. Air drying
B. Sanitizing
C. Washing
2. Removes most of the suspended soil, bacteria and cleaning compounds from
the equipment and utensils. Although the equipment and utensils look visibly
clean at this point, they are still contaminated with many bacteria.
A. Rinsing
B. Sanitizing
C. Washing
3. It kills the remaining pathogenic organisms on the equipment, and

sanitization will occur when certain specific chemical concentrations,
temperature requirements, time requirements and water conditions are
satisfied. These conditions are crucial for effective sanitization. Therefore,
precise measurements of the sanitization process are made periodically.

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A. Rinsing
B. Sanitizing
C. Washing
4. The only acceptable method of drying equipment and utensils is air drying.
The use of towels for drying, polishing or any other purpose re-contaminates
equipment and utensils with bacteria.
A. Air drying
B. Sanitizing
C. Washing
ANSWER KEY:
1. C
2. A
3. B
4. A
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o

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o
o
o
o
o
o
o
o Task Sheet 2.1-2
Title : Cleanliness and Condition of Equipment /Table wares and Supplies
Given the equipment/table wares and supplies, you should be able to perform
cleaning maintenance following the manufacturer’s manual operation standards.
Supplies/Materials :
Equipment: coffee maker , water dispenser
Steps/Procedure:
1. Gather and assemble materials, tools, supplies and equipment use for
cleaning maintenance.
2. Follow the instructions of manufacturer’s manual for specification and

safety.
3. Check and ensure cleanliness and condition of equipment /table wares and
supplies prior for service following the restaurant rules and regulations
standard.

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Assessment Method:
o Operation Sheet 2.1-2A
Title : COFFEE MAKER CLEANING MAINTENANCE
Supplies/Materials : clean damp cloth, white vinegar and water
Equipment: COFFEE MAKER
Information: Daily Clean Up Tips:

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 After each use both the filter basket and glass carafe should be washed in
hot sudsy water. (Do not use abrasives to clean the coffee pot because it can
scratch the glass.)
 If you opt to wash the pot and basket in the dishwasher instead, make sure
you place them only on the top rack, because otherwise the plastic parts could melt.
 Wipe the outside of the coffee maker and the heating plate off with a damp
cloth. (It is easiest to do this when you are wiping off the counters.)
Safety Warning Regarding Wiping The Heating Plate:
Make sure the coffee maker heating plate has turned off, and is cool, before you
attempt to wipe it down.
Periodic Cleaning:
Every month or so, or more often if needed, it is best to clean the brewing
mechanism of your coffee pot. You will know when you need to do this because the
brewing will become sluggish, meaning that minerals are starting to build up and
slowly clog your drip coffeemaker.
The best way to clean the coffee maker brewing mechanism is with vinegar. You
can clean coffee maker with vinegar, as long as it is an automatic drip coffee maker.
One of the many uses of vinegar is to clean up mineral deposits. The mineral deposits
in water can clog a drip coffee maker, and therefore the brewing mechanism of the
coffee maker should be cleaned regularly, approximately once a month. You may want
to clean your machine more often if you use it all the time or if the water in your area
is especially hard.
Steps/Procedure:
Step 1: Fill the coffee carafe with equal parts white vinegar and water.
Step 2: Pour the mixture into the reservoir, put a fresh paper filter in the basket, and
turn on your machine
Step 3: After several cups have run through the machine (but before all of the cups of
liquid have been made) turn it off, and let it sit for an hour or so.
Step 4: Turn the coffee maker back on, and let the cycle complete.

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Step 5: Throw away the vinegar and water that is in the carafe.
Step 6: Run the coffee maker 1-2 more times through with plain water to completely
remove all traces of the vinegar.
Assessment Method:
o Operation Sheet 2.1-2B
Title : WATER DISPENSER CLEANING MAINTENANCE
Supplies/Materials : clean damp cloth, white vinegar and water
Equipment:
WATER DISPENSER

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Steps/Procedure:
1.Clean your water cooler every 6 weeks, or with every bottle change.
2.Prepare a bleach solution by adding 1 tablespoon of bleach to every 1 gallon of

water that you use.
3.Unplug the water cooler from the wall and take off the empty bottle.
4.Use a sponge to clean the inner surface of the water cooler with the bleach solution.
Let it stand for no more than 5 minutes, then drain the bleach solution through the
tap and into a bucket.
5.Drain bucket down kitchen sink, toilet, or urinal.
6.Rinse out the bleach solution by filling the inner reservoir with water four times and
washing it out through the tap and into a bucket.
7.Lift off the drip tray and wash well with the bleach solution. Then rinse in tap water
and replace onto the cooler.
8.Wash your hands with soap and warm water, then wipe the top and neck of the new
bottle.

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9.Remove the cap from the new bottle.
10. Put the new bottle on the water dispenser. Finished. Ready to serve.
Assessment Method:
o Performance Criteria Checklist 2.1-1
Criteria Yes No
1. Does all pre-set equipment / utensils immaculately clean and sanitize

with sanitizing detergent?
2. Is the mis-en-place of the waiter’s station and side stand well

prepared accordingly based on the standard of restaurant operations?
3. Are all equipment, utensils and supplies ready for service based on
the standard of restaurant operations?
4. Are equipment / utensils sanitize, wipe dry and free from spots or
water marks?
5. Is table appointment well-prepared before setting the table?
6. Does tables and chairs free from wobbly condition?
7. Are all equipment / utensils and supplies clean and in a good

condition prior for restaurant service operations?
8. Is linen within the condition of fresh, clean and without spots of

stains, not wrinkled and without odor?

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9. Does hygiene and safety issues observe related to food and beverage
service ?
LEARNING OUTCOME 2 PREPARE AND SET TABLES
CONTENTS:
o 1.Completeness of table set-up

o 2.Balance and Uniformity of utensils used
o 3.Order of the utensils
o 4.Eye appeal
o 5.Timeliness
o
1. Tables are set within the required timeframes in accordance with

establishment standards and/or customer’s special requests
2. Tables are dressed according to establishment standard procedures and/or

any approved special requirements
3. Cleanliness and condition of tables are checked prior to service
4. Items below establishment standards are removed, cleaned or replaced based

on relevant guidelines

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CONDITION:
o Dining environment
 EQUIPMENT, MATERIALS AND SUPPLIES

o tea and coffee making facilities
o manual and electronic cash registers
o computerized ordering systems
o EFTPOS equipment
 Materials may include:
o Table and chairs

o Dinner fork
o Table cloth
o Table napkin
o Teaspoon
o Glassware
o Condiment
o Water goblet
o Sugar bowl / creamer
o Cup and saucer
o Flower arrangement (fresh/artificial)
o Dinner knife
o Ashtray
o Tray
o Plates
o Linens
o Service wares
 TRAINING MATERIALS
o CBLM
o Labels

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ASSESSMENT METHOD:
 Oral Questioning
 Written test
 Inspection Checklist
 Observation Checklist

Learning Outcome 2
PREPARE AND SET TABLES

o Read information sheet 2.2-1 on In this Learning Outcome you
Completeness of table set-up shall prepare equipment, tools and
o Answer self-check 2.2-1. materials needed to prepare
Compare answers with Answer dining/restaurant area for service.
Key 2.2.1
o Perform Task Sheet 2.2.1 on
completeness of table set up
o Evaluate your own work using Read and understand the
the Performance Criteria information sheet and answer the
Checklist 2.2.1 Self-Check. You must answer all
questions correctly before
o Read information sheet 2.2-2 on
Balance and Uniformity of
utensils used
o Answer self-check 2.2-2.
Evaluate your work using the
Compare answers with Answer Performance Criteria Checklist as
Key 2.2-2 you are practicing your skill.
the Order of the utensils
Answer self-check 2.2-3.Compare
answers with Answer Key 2.2-3 Present your work to the trainer

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o Read information sheet 2.2-4 on for his feedback as you
Eye appeal accomplish them, for final
evaluation and recording.
Answer self-check 2.2-4. Compare
answers with Answer Key 2.2-4
o Read information 2.2-5 on
Timeliness
Answer self-check 2.2-5 Compare
After doing all activities of this

LO1, you are ready to proceed to
the next LO2. Prepare and set
tables

Completeness of table set-up
1. Explain the exact completeness of table set-up
2. Identify the different types of equipment, table wares and supplies to

be used for the completeness of table set-up.
Standard of Table Set – Up on Completeness

All needed utensils are set up the table prior to serving orders. Coffee/tea must
go with sugar and milk / creamer
Place mat is set up when the table is not covered with table cloth. It is a placed
at the center of the cover.
Require condiments as stated in the event order are available and properly
installed before the start of the function.
Client requirements as stated in the event order are available and properly
installed before the start of the function
If pre–set up is made, the additional cutlery are completed prior to serving

orders
Another important side work duty that a food and beverage attendant
must perform is the setting of a cover.

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A ‘cover’ maybe defined as:
 a place setting at a table for one guest, laid to suit the type of menu
offered
 The number of guests to attend a function or to indicate the seating
capacity of a dining area
 Covers/pax/person
There are two principal types of covers – a la carte/ basic cover and set
menu cover. The difference will be explained in details. Whatever the type of
cover or shape of table to be laid, the following rules apply:
 All cutlery and glassware should be cleaned and polished before they are
places on the table
 The main knife and fork should be positioned 1 inch from the edge of the
table and 12-18 inches apart
 Bread and butter plates can be placed either on the side or the tip of the
main fork with the butter knife laid across the plate
 The first or only wine glass is positioned 1 inch from the tip of the main
knife. Additional glassware is positioned at 45* angle to the left of the first
glass.
 A folded napkin can be placed on the or center of the cover or inside the
glass
Types of Covers
o A la carte/ basic cover- the lay-up performed before the guest arrives-is for
main course only. After the guests have ordered, this basic cover is then
adjusted to suit guest’s actual orders.
o Set menu cover- A set menu features pre-arranged items at a fixed price for
the whole meal. Because it known in advance what will be served to the
guests, the cutlery and glasses for the whole meal are laid in advance.
The set menu offers a plated appetizer, soup, salad, main course and dessert.
The cutlery required for this menu is:
 Appetizer fork
 Soup spoon
 Salad knife and fork

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 Main knife and fork
 Dessert spoon and fork
 Bread and butter plate
 Butter knife
 Glassware
 Napkin
Note that the various items of cutlery are set so that the cutlery used for the
first course is outer most, and the remaining cutlery is set in the order in which
it will be used, use working inwards from the outside.
Skirting/Dressing tables
A skirted/dressed table is another way of enhancing the dining environment.

This is done with the use of long skirting/dressing cloths attractively pinned to the
table. Design varies de-pending on the creativity of the food and beverage attendant.
Folding napkins
A folded napkin is placed on the table for the guests use and to contribute to
the appearance of the cover and the whole dining environment. The way in which the
napkin is presented depends on the type of establishment and type of service.
Arranging Flowers
Flower add beauty to the setup of the tables – especially the use of fresh
flowers- but it must not be strong in smell, as this will intervene in the aroma of the
food being served.
NOTE: Find on website @ youtube. Demonstrations in setting the table cover.

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SELF-CHECK 2.2-1
Multiple Choice: Choose the letter of the best answer. Write the letter of your choice
on your answer sheet.
It is 1. It is a place setting at a table for one guest, laid to suit the type
of menu offered.
A. Cover
B. Menu
C. Table
D. Mis-en-place
2. It is another way of enhancing the dining environment of the table.

A. arranging flowers
B. skirting/dressing table
C. folding napkins
D. all of the above
3. When after the guests have ordered, this basic cover is then adjusted to suit
guest’s actual orders.
A. A la carte/ basic cover
B. Set menu cover
C. cover
D. all of the above
4. The main knife and fork should be positioned 1 inch from the edge of the table and
_______ inches apart.
A. 12-16 inches
B. 12-17 inches
C. 12-18 inches
D. 12-18 cm
5. A ____________ is placed on the table for the guests use and to contribute to the
appearance of the cover and the whole dining environment.
A. Flower arrangement
B. table runner

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C. center piece
D. folded napkin
Answer Key
1. A
2. B
3. A
4. C
5. D

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o Balance and Uniformity of Cutleries Used
1. Determine the proper even spacing between chairs and covers.

2. Establish the cutlery spacing from the edge of the table.
Standard of Table Set – Up on Balance and Uniformity:

Even spacing between chairs and cover.
Cutlery are space at least ½ inch from the edge of the table
Same utensils is set up for the same order
Cutlery are aligned properly with the same distance from the edge of the table
How to Set the Table
The art of setting a dinner table is a lot easier with the proper instructions.
Whether your dinner is very formal or of the more casual variety, there are a few basic
guidelines to follow when learning how to set a table.
Instructions
1 Figure out how many guests will be

attending. If several children will be in
attendance, consider having a children's
table. If you would like the children at
the main table, consider booster chairs if
the children are small.

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2 Determine where everyone should sit. For
convenience, the cook may want to sit near
the kitchen door. Parents should sit next to
their children. If there is a male guest, he is
traditionally seated on the hostess's right. A
female guest is traditionally seated on the
host's right. For large parties, determine
who would interact best with each other.
Some people like to alternate between men
and women, but this isn't necessary. You may want to use name cards to avoid
everyone rushing for a seat at the last minute.
3.Decide if you will use a tablecloth. If the tablecloth is white damask, you will
need a pad under it to prevent it from slipping. Also, the middle crease should
be arranged so that it runs in a straight and unwavering line down the center
of the table from head to foot. When the tablecloth is on, it should hang down
about a foot and a half if it is a seated dinner. If it is a buffet dinner, it should
hang down to the floor.
4 Set the table once you've adjusted the

tablecloth. Begin by folding napkins and
placing them in the center of each diner's
place.

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5 Place the large dinner fork to the left of the napkin and the smaller salad fork to the
left of the dinner fork.
6 Place a salad plate to the left of the forks.

The dinner plate should not be on the table
when guests sit down.
2.
3.

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7. Place a knife to the right of the napkin, with the cutting edge toward the plate. For
chicken or a game bird, you might want to use a steak knife.
8 Put out two spoons if you're serving both

soup and dessert. The small dessert spoon
should be placed to the right of the knife.
Place the soup spoon to the right of the
dessert spoon. (You can also wait and bring
the dessert spoons out just before dessert.)

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9 Place a bread plate with a butter knife (if you have them) about 2 inches above the
forks.
10 Place a water goblet about 2 inches

above the knife. To the right of the goblet
and slightly closer to the dinner guest,
place a wine glass.
4.
5.
11Place a cup and saucer, if you're

serving coffee or tea, to the right of the
setting, with a coffee spoon on the right
side of the saucer.
o Order of the Table wares Used

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1. Determine the proper order of the table wares used.
2. Establish the order of the table wares used.
Standard of Table Set - Up for Orderliness of the table wares used:
All service utensils are placed on the appropriate side of the cover.
The glasses cups, savers, spoon, knife and cocktail fork are on the right side
Fork and side dishes are on the left side
Folded paper napkin on the left side under the fork
Water glass is set on the right side about an inch on top of the knife
Required condiments as well as flower base are placed at the center of the
table.
The cutlery are arranged in proper sequence following the order by which they
will be served
( Refer information sheet 2.2.1 )
o Eye Appeal
1. Explain the essentials of eye appeal in table set up.

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Standard of Table Set – Up for Eye Appeal:
 Presidential and buffet table are skirted for banquet functions
 Appropriate color combination are used
 No eye sore is seen in the dining area
The appearance of your buffet is just as important as how good the food tastes.
So here's what you need to do.
1. You need to go for the "eye appeal. "Colorful food , fill in between the dishes colorful
flowers, greenery, ribbons, streamers, or pyramids of fresh fruits and candles.
2. Have a special centerpiece ready. Ice sculpture, water fountain, fresh flowers, a

heart, candle bra, etc.
3. Mirror every dish. In other words, have two dishes of the same food, one at each end
of the table.
4. Elevate the food. Don't put dishes of food all flat on the table. Use books to elevate
the food under the tablecloth or napkins. Make a staircase of books for example.
5. Garnish the food trays. You don't need to spend hours making wedding bells out of
radishes but you must add something. Try these ideas.
Frame each dish with a lettuce leaf

Add parsley
Add huge fresh strawberries

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Add melon slices, especially watermelon if possible
Add fresh pineapple chunks
Add fresh flowers.
Sample setup on an eight foot table
Plates, forks, and napkins are laid out nicely on the left front corner.
Next to it, a Fruit Kabob display
Center goes the finger sandwiches
Then another fruit kabob display
Then on the right of the table, goes the punch bowl and cups.
Next to the centerpiece, on each side, put a candle bra
On the right, behind the candle bra, put the pickles and olives etc.
On the left behind the other candle bra, put 2 trays of cheeses and vegetables

o Timeliness
1. Discuss the importance of timeliness in table set up.

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Standard of Table Set – Up for Timeliness:
- Set – up is completed on time at least thirty minutes prior to start the operation on
banquet functions
Timeliness means the quality or state of being timely or seasonal as prescribed

in table set up for every type of table service and banquet functions. Examples:
Birthdays, weddings, anniversaries, special events, baptismal, Halloween,
Christmas celebrations and any other theme events.
Note: Browse to any Search Engine for sample illustrations and additional
informations.
LEARNING OUTCOME 3 WELCOME CUSTOMERS
CONTENTS:
1.Welcoming / greeting the guest protocol.

2.Steps procedure and rationale in seating the guest.
1. Check reservation details according to the established service industry

standard policy
2. Escort customers and offer seats according to table allocations
3. Present menus and drink lists to customers
4. Provide information for customers in clear explanations and descriptions
CONDITION:

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o EFTPOS equipment
o Table and chairs

o Dinner fork
o Table cloth
o Table napkin
o Teaspoon
o Glassware
o Condiment
o Water goblet
o Cup and saucer
o Dinner knife
o Ashtray
o Tray
o Plates
o Linens
o Service wares
o CBLM
o Labels

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Learning Outcome 3
WELCOME CUSTOMERS

o Read information sheet 3.3-1 on In this Learning Outcome you
o Greeting and Seating the Guests shall prepare equipment, tools and
o Answer self-check 3.3-1. materials needed to prepare
Compare answers with Answer dining/restaurant area for service.
Key 3.3.1
o Greeting and Seating the Guests
Read and understand the
o Evaluate your own work using
information sheet and answer the
the Performance Criteria
Self-Check. You must answer all
Checklist 3.3.1
o Pre-Meal Service

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Key 3.3.2 Evaluate your work using the
o Read information sheet 3.3-3 on Performance Criteria Checklist as
Pre-Meal Service you are practicing your skill.
Answer self-check 3.3-3.Compare
Present your work to the trainer
o Read information sheet 3.3-4 on for his feedback as you
Present Menu and Drink List to accomplish them, for final
Customers evaluation and recording.
Answer self-check 3.3-4. Compare

Welcoming / Greeting Seating the Guests
1. Determine the proper protocol of greeting and seating Guests.

2. Identify the proper procedures of greeting and seating guests.
Greeting and seating Guests
First impressions are extremely important. Guests arriving at a restaurant gain

their first impression of the establishment substantially from the willingness of the
staff to acknowledge their presence and the greeting they receive. If the greeting is
both warm and efficient, guest will immediately fell that they can expect the rest of
their experiences to be pleasurable, and they will feel confident that they will be in the
hands of reliable professionals.
The waiting service begins with the greeting and seating of the guests, In larger
establishment guests may be received by a headwaiter or supervisor an taken to their
table (after checking reservations, etc). There they are introduced to their table waiter,

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who takes over responsibility for the service. In smaller restaurants a single waiter will
be responsible for the whole operation. In both cases, the procedures are as follows:
 Acknowledge new guests as soon as they arrive
 Approach the guests with an appropriate welcome
 If the guests have to eat, ask whether they have a reservation, check the
reservation, if no table has been booked, check that one in available.
 When checking the reservation, note the host’s name- the table will usually
have been reserved in the name of the host. It is important to establish who the
host is
 Show the guests to their table
 Offer the guests a chairs to encourage them to be seated
SELF-CHECK 3.3.1
DIRECTIONS: TRUE OR FALSE: Read the statements carefully and write T if the
statement is true and write F if the statement is false.
1. Approach the guests with an appropriate welcome drinks.
2. Offer the guests a chairs to encourage them to be seated.
3. The waiting service begins with the greeting and seating of the guests
4. Check the reservation, if no table has been booked, let them wait for the
one in available.
5. Acknowledge the guests in a hurry mood to avoid human traffic at the

entrance .

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Answer Key
1. F
2. T
3. T
4. F
5. F

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Pre-Meal Service
1. Determine the proper procedures of pre-meal service.

2. Identify the correct steps and procedures in serving pre-meal
service to the customers.
Pre-Meal Service includes the following procedures:
Opening Napkins
Opening the napkin for your guests ensures that the napkin is out of the way
when drinks and food are served. Some guests will open their own napkin as soon
as they sit down, others will wait for you to open it for them. The technique is:
 Pick up the napkin with the right hand from the guests right
 Shake the napkin from its fold into a triangle
 Place it across the guests lap with the longest side of the triangle closest to
the guest
 Move around the table opening the napkins; open the hosts last
Serving Water

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Iced water may be offered to the guests after the greeting/seating procedures.
The purpose of serving iced water is to refresh the guest’s palates, and allow them to
select a pre- dinner drink.
Iced water is a valuable addition to the meal experience, and is appreciated by

guests. It should be available, although in some establishment it may not be the
practice to serve it unless it is asked for. The procedure for serving water is:
 The water glass is positioned to the right of the wine glass above the table knife
 Water is poured from the guests right
 Move around the table the table pouring the water, serving the host last
 Continue to offer water throughout the meal, as required
Serving Bread
Bread in some form or other, is usually served as soon as the guests are seated.
It may be placed in a basket on the individually. The advantage of the individual
service is that it leaves more room on the table. The procedure for bread service
follows: table or served
 Carry the bread, and butter or oil and vinegar p[late, in the left, using the two-
plate method
 Place the butter or oil and vinegar plate in the center of the table
 Transfer the bread basket to the flat of the left hand
 Serve from the guests left
 Hold the left hand with bread basket down over the edge of the side plate
 Transfer the bread from the basket to the side plate, using service gear
 Move around the table, serving the host last

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SELF-CHECK 3.3.2
DIRECTIONS: MULTIPLE CHOICE. Read carefully and write the letter that
corresponds to your answer.
1. The water glass is positioned to the right of the wine glass

_____the table
knife. left
A. below
B.above
2. Move around the table, serving the host _____.

A. first
B. second
C. last
D. none of the above
3. Bread in some form or other, is usually served as soon as the guests are
_____.
A. Arrive
B. Walks in
C. Seated
D. All of the above
4. Continue to offer _____ throughout the meal, as required

A. red wine
B. napkin
C. water
D. bread

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5. Serve from the guests _____.
A. left
B. right
C. above
Answer Key
1. D
2. C
3. C
4. C
5. A

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Present Menu and Drink List to Customers
1. Determine the proper way of presenting menu and drink list to

customers.
2. Recognize the importance of correct presenting of the menu and the

drink list to the customers.
Pre-dinner drinks/aperitifs
Pre-dinner drinks/aperitif orders should be taken as soon as possible after

guests have been seated. The waiter should encourage the guests to try something a
little adventurous or different by suggesting special cocktails or beverages; allowing
guest’s time to consider their preferences.
 Offer the drinks/ cocktail list or suggest a variety of the beverages available.
 Assist the guest in making their selection by explaining what is in the various
cocktails and what they are like.
 Record the orders in sequence round the table.
 Note any special requirements.
 Record the sales following the house control system.
 Place the order with the bar.

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Serving pre dinner drinks
 Arrange drinks in sequence of service on a drinks tray

 Carry the drinks to the table on the drinks tray
 Hold the tray on the left hand away from the table
 Serve the drinks in sequence around the table, serving the host last
 Place each drink to the right of the guests wine glass.
Your guest should now be comfortably settled and ready to turn their attention to the
menu.
Presenting the menu
A waiter should not simply take orders and serve what is ordered. The waiter’s
job is more proactive- waiters should make things happen. They are salesperson as
well as service people.
Presenting the menu is a time for suggestive selling. The waiter has the
opportunity to actively sell items on the menu, and specials and side dishes that may
not be on it. At no other time do the waiters have so much of the guest’s attention,
and it is an opportunity not top is missed.
Before presenting the menu you must understand all the time on it and be able
to describe how they are cooked and served. You must also know the details of the
daily specials
Menus should be offered in such a way to encourage the guest to select their
meals reasonably quickly, without appearing to put any pressure on them to do so. If
the menu is in a cover, it should be opened before it is presented to encourage the
guests to read it and make their selections. The following are the technique in
presenting the menu:
 Carry the menu on the flat of the left arm

 Open the menu from the top with the right hand

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 Present the menu to the guests right
 When all the guests have received a copy of the menu< suggest items that do
not appear in the menu and mention any variations to the menu items
Describing and recommending dishes
You are now likely to be asked questions about the specials and about the item
on the menu. You must be able to describe the dishes and how they are cooked and
served, concisely, accurately and attractively.
You may also be asked to make recommendations. Be prepared to assist guests

in making their selections. Establish what sort of dish the guests wants- fish or meat,
hot or cold- then direct the guests to those dishes they seem most appropriate.
Food and beverage Coordination
Regardless of whether the establishment has decided to employ a specialist wine

waiter, or to make all its waiters responsible for both food & beverage service, it is
essential that the service of the food and beverage is concerned.
The food waiter and the wine waiter must communicate if they are to provide a
coordinated sequential service. The sequence of service requires both food and
beverage to be served at the appropriate times throughout the meal without
interfering with each other.
 Before the menu is presented guests are offered aperitif ( pre-dinner drink) to
stimulate the appetite
 Because the wines are selected to complement the food chosen, the wine list is
usually presented after the food order has been taken
 The wine selected to accompany each course is served just prior to the food in
that course. It is usual to serve white wines before red, dry wines, before sweet,
young wines before old – but what wines are chosen and in what order is, of
course, up to the guest; the wine is what the guest wants

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 Remind guest that the dessert wines are available when the desserts are being
ordered. Dessert wines are sweet, and complement sweet dishes.
 Orders for after-dinner alcoholic beverages ate taken before coffee is served.
This allows the coffee and other after –dinner drinks, such as port, cognac or
liqueurs, to be served at the same time
The Waiter as Salesperson
This is the time when the waiter’s skill as a salesperson comes into play. “Hard
sell” techniques are seldom effective. Suggesting items, which the guests might well,
have ordered had they known of them, makes sales. What you are providing is better
service – making guests experience more complete and enjoyable - rather than a series
of sales pitches.
It is a basic sales technique not to invite negative answers. Instead of saying

“would you like a starter”? Which invites the answers “NO”, rather ask, “What would
you like to start with?”
To be an extreme effective salesperson, the waiter need only be sincerely

helpful, friendly, attentive and enthusiastic, with a thorough knowledge of the menu
and the ability to descried and recommend suitable items.

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SELF-CHECK 3.3.3
1. Wines are selected to complement the food chosen, the _____ is usually
presented after the food order has been taken.
A. Menu
B. Dessert list
C. Wine list
D. All of the above
2. Carry the menu on the flat of the _____

A. left hand
B. right hand
C. left arm
D. right arm
3. Serve the drinks in sequence around the table, serving the host _____
A. first
B. second to the last
C. last
4. To be an extreme effective salesperson, the waiter need only be _____, with a

thorough knowledge of the menu and the ability to descried and recommend suitable
items.
A. helpful
B. friendly
C. attentive
D. all of the above
5. Before the menu is presented guests are offered _____ ( pre-dinner drink) to
stimulate the appetite
A. aperitif
B. aparitif
C. aperifit
D. aperift
Answer Key 3.3.3

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1. C
2. C
3. C
4. D
5. A
LEARNING OUTCOME 4 TAKE AND PROCESS ORDERS
CONTENTS:

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1. Take food / beverage order.
2. Present the menu to guests
1. Take and record order accurately with minimal disruption to customers.
2. Make recommendations and suggestions to assist customers with drink and

meal selections
3. Answer correctly and courteously customer questions on menu items in

accordance with enterprise policy
4. Relay information accurately about any special requests, dietary or cultural

requirements to kitchen.
5. Operate correctly ordering systems in accordance with establishment

procedures.
6. Provide and adjust glassware, serviceware and cutlery suitable for menu choices
in accordance with establishment procedures
CONDITION:

o EFTPOS equipment
o Table and chairs

o Dinner fork
o Table cloth
o Table napkin
o Teaspoon
o Glassware
o Condiment

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o Water goblet
o Cup and saucer
o Dinner knife
o Ashtray
o Tray
o Plates
o Linens
o Service wares
o CBLM
o Labels

Learning Outcome 4
TAKE AND PROCESS ORDERS

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o In this Learning Outcome you
o shall prepare equipment, tools and
o materials needed to prepare
o dining/restaurant area for service.
o
o
o Read information sheet 4.4-1 on Read and understand the
o Take Food and Beverage Order information sheet and answer the
o
o
o Performance Criteria Checklist as
o you are practicing your skill.
o Take Food and Beverage Order Present your work to the trainer
o for his feedback as you
o accomplish them, for final
o Evaluate your own work using evaluation and recording.
the Performance Criteria
Checklist 4.4.1
o Read and understand the
o information sheet and answer the
o Perform Task Sheet 4.4-2 on Self-Check. You must answer all
o Present the Menu to the Guest questions correctly before
o
o
Key 4.4.2
o

Take Food / Beverage Order

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1. Determine the proper way of taking food / beverage orders.
2. Recognize the importance of correct way of taking food / beverage

orders.
Order-taking Techniques
To ensure prompt service and fulfillment of the guest’s orders, the waiter must
record all the necessary information so that there is no doubt which guest ordered
wants.
Orders can be taken in various forms, depending on how many guests there are
at the table, and the procedure of the establishment. Some establishment has pre-
printed forms, which simply have to be ticked. Often the waiter will have to use a
blank docket. The way the order is taken musty serve three functions:
o It must be clear to the kitchen what are to be prepared

o The waiter must be able to see which dish to be served to which guest
o When the bills are prepared, it must be clear what has been ordered and
consumed.
The great enemy of clarity is the use of personally devised abbreviations. If

abbreviations are used they must be consistent and in style agreed by both the
waiting and kitchen staff.
There are great many different systems for order taking in use. It is important
that you thoroughly understand the system in use before undertaking the task.
Order taking procedure
 Make sure that the guests are ready to order; be alert for signs like closing the
menus and placing them on the table.

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 Take the order of the guest seated next to the host first, and work around the
table, finishing with the host order
 Take the order up to and including the main course

 Note any special requirements
 Repeat the order up to the guests to make sure that it is correct
 Transfer the order to the kitchen docket including the special instructions
 Record the sale for billing purposes, following the house control system
 Place the order with the kitchen.
Docket Systems
Control or docket systems are used to:
 Provide cashier with the information to make up the bills
 Keep a record of all food and drink used
 Keep a check on stores so that wastage can be minimized and pilferage

discovered
 Store information so that the cost of each menu can be calculated accurately
and the profit made on it worked out
 Provide a breakdown of sales and financial statistic
There are many different docket systems in use in catering establishment but they
can be divided four main types:
 Triplicate docket system - A traditional manual system often used in

medium and large sized hotels and restaurants. Three copies of the docket are
made: a top copy for the kitchen, a second copy for the cashier and the third
copy for the waiter.
The docket must be clearly written in the same language as the menu to avoid
misunderstandings. Only agreed abbreviations should be used. The docket
must contain:

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 Table number
 Number of covers
 Date waiters signature
The headwaiter or supervisor must authorize any cancellation of a

docket. Often more than one docket is needed for a meal: for
instance, the dessert often requires a second docket to be written.
In these cases the docket should be headed “following” to show that
it is the second docket for a particular table. Three copies of this
docket are needed as with the original docket.
If an extra portion of food is required, because not enough portions

were sent from the kitchen, a docket should be issued headed
“supplement”. The supervisor or headwaiter should sign this
docket. There is usually no charge for such orders.
If there is an accident with a dish, and a docket is written for a

repeat order, it should be headed “accident”. This docket should
also be signed by the headwaiter or supervisor and no charge
should be made.
If the wrong dish is sent from the kitchen it should be returned with
a docket headed “return” and the name of the correct dish and the
returned dish should written on the docket.
 Duplicate docket system Often used in small informal restaurants. This

system uses only two copies of a docket and should contain the following
information:
 Serial number of docket pad

 Waiters code number identification table number
 Time the order is placed
 Date
The duplicate is also used as the bill. The waiter must ensure that
all items are entered on the bill. If the waiter presents the bill and

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the guests pay the cashier, an analysis of the waiter’s takings will
be drawn up by the cashier.
 Electronic billing machines used in some establishment where the waiter

rather than the cashier prepares the bill. All waiters will have a key with their
own letter on it, a stationary folder, food order pads and bills with consecutive
numbers, a paying-in slip and a float.
When taking order, each course is written on the order slip and placed in the
billing machine before being taken to the kitchen. The correct keys must be
pushed to price the order accurately. To use the machine, waiters must insert
their key into the appropriate position.
 Computerized systems used in large establishment and chain restaurants.

When this type of system is used order are entered by waiters at one or more
terminals situated on the floor. Orders may be “over the counter” sales or saved
to allocate tables. Production dockets are automatically printed to dispensing
points, such as the kitchen or bar, and area-grouped in classes such a entrees,
main course, dessert and beverages.
Itemized receipts are printed for presentation to the customer. The system
tracks all operations by the waiter, table or sale identification. Special functions
such as deleting items, clearing sales, editing paid accounts or resetting
terminals are passing code-protected and access is provided to selected
personnel via their personal pass codes.
SELF-CHECK 4.4.1
Directions: TRUE OR FALSE. Read the statements carefully. Write letter T if the
statement is true and write the letter F if the statement is false.
1. The docket must be clearly written in the same language as the menu to avoid
misunderstandings.
2. Docket system is used to provide a breakdown of sales and financial statistic.
3. Duplicate docket system uses only two copies of a docket and should contain the
waiters code number identification table number.

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4. Take the order of the last guest seated next to the host first, and work around the
table, finishing with the last seat order.
5. The waiter must be able to see which dish to be served to which guest.
6. The great enemy of clarity is the use of personally devised abbreviations.

7. The waiter must be able to see which dish to be served to which guest.
8.When the bills are prepared, it must be clear what has been ordered and consumed.
9. If an extra portion of food is required, because not enough portions were sent from
the kitchen, a docket should be issued headed “supplement”.
10. If there is an accident with a dish, and a docket is written for a repeat order, it
should be headed “accident” and charge should be made to the waiter.
ANSWER KEY
1. T
2. T
3. T
4. F
5. T
6. T
7. T
8. T
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9. T
10. F
TASK SHEET 4.4.2
Title : Present the Menu to the Customer
Form a dyad. Given a scenario for you and for your partner perform the task .
You should be able to make recommendations and suggestions to assist customers
with drink and meal selections and answer correctly and courteously customer
questions on menu items.
Supplies : Menu
Equipment : Dining Table, Chair
Steps / Procedure :

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1. Give closed menu, right side up, to each guest in the following order: children,
women, and men.
2. Present the menu from the guest’s right side, using you right hand.
3. Hand the wine menu or alcoholic menu to the host of the party if there is one. If
not, place the wine list on the table.
4. Introduce yourself and tell guests who their server will be.
5. Serve water and items such as crackers, bread sticks or other snacks(as per
house policy)
Assessment Method :
LEARNING OUTCOME 5 SERVE AND CLEAR FOOD AND DRINKS
CONTENTS:
o
o 1.Sequence table serving ( a la carte, la carte fine dining with wine service.
o 2.Safety practices and precautionary measures in serving guest orders.
o 3.Bussing and cleaning the table.
o
1. Collect promptly the food and beverage selections from service areas, check for
presentation and convey to customers safely.
2. Monitor flow of service and meal delivery in accordance with enterprise

procedures.
3. Recognize delays or deficiencies in service and follow up promptly base on

enterprise policy.
4. Serve courteously the food and beverage in accordance with establishment

standards and hygiene requirements.

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5. Offer additional food and beverage and serve at the appropriate time.
6. Clear tables of crockery, cutlery and glassware at the appropriate time and with
minimal disruption to customers.
7. Organize, present and process accounts in accordance with establishment

procedures.
8. Bid goodbye to guests courteously from the restaurant/dining are and table
appointments are re-set.
CONDITION:

o EFTPOS equipment
o Table and chairs

o Dinner fork
o Table cloth
o Table napkin
o Teaspoon
o Glassware
o Condiment
o Water goblet
o Cup and saucer
o Dinner knife
o Ashtray
o Tray
o Plates
o Linens
o Service wares
o CBLM

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o Labels

Learning Outcome 5
SERVE AND CLEAR FOOD AND DRINKS

o shall prepare equipment, tools
o and materials needed to prepare
o dining/restaurant area for
o service.
o
o Sequence Table Serving information sheet and answer the
o
o Performance Criteria Checklist as
o Sequence Table Serving
o Present your work to the trainer
o for his feedback as you

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o Evaluate your own work using accomplish them, for final
the Performance Criteria evaluation and recording.
Checklist 5.5.1
o information sheet and answer the
o Read information sheet 5.5-2 on Self-Check. You must answer all
o Safety practices and questions correctly before
precautionary measures in proceeding to the next activity.
serving guest orders.
o
Key 5.5.2
o

o Bussing and cleaning the table. information sheet and answer the
o Answer self-check 5.5-3. questions correctly before
Compare answers with Answer proceeding to the next activity
Key 5.5.3
o

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o
o Sequence Table Serving
1. Determine the sequence of table serving.
2. Identify the various styles and techniques of service in table

serving.
Sequence of Service of Food and drinks on the table:
In a restaurant, a waiter or a service personnel can do following activities also,

while doing service to the guest:
•Waiter can do the suggestive selling

•Waiter can meet the expectation of the guest.
•Waiter can improve the image of the property.
•Waiter can take proper feedback at the end.
•Waiter can make the guest, a repeat clientele for the property.

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•Waiter can make himself more precious and important asset for the property.
Sequences:
1.Take restaurant reservations

2.Greet and seat guests and approach the guest
3.Take beverage orders
4.Process beverage orders
5.Prepare and serve beverages
6.Take food orders
7.Serve the meal
8.Check back to the table
9.Respond to the dissatisfied guest
10.Sell after-dinner items
11.Present the Guest bill
12.Settle guest bill and thank guests
Thumb rules for service:
1.From whichever side of guest the waiter is working, he should put that leg forward
and work with that arm. Usually the feet should be at right angles to each other.
2.The food should reach the guest when it is at its best, that is the even the plates are
kept hot or glasses are chilled. The pre –preparation like bringing the condiments like
jam – marmalade, sauces or the accompaniments like bread, butter to the table, or
moving the budvase or ashtray make place for some plates etc., should be done before
the food is picked up from kitchen. The food should never be allowed to cool at the
side board while the waiter is making all these arrangements.
3.As far as possible, all the food should be served from the left of the guest except the
pre – plated one, and cleared from the right. All beverages should be served and
cleared from the right. But the convenience of the guest is the most important and the
waiter should be flexible.
4.While a course is being eaten, prepare for the next one.
Thumb rules for Table Setting:
1.Table should not shake.

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2.Multon (thick silence cloth) should not be seen below the table cloth.
3.Table cloth should be clean, crisp and right side up. It should fall equally on
opposite sides.
4.Flower arrangement, if any, should not be tall and highly scented.
5.Five items, quarter plate, glass, napkin, ashtray & cruet set are always there.
6.All cutlery required for the first course will be outside i.e., farthest from the center of
the count.
7.All knives are on right hand side, except one on the quarter plate. Cutting edge will
be on the left.
8.All forks are on left except one on top with the dessert spoon.
9.All spoons are on right except one on the top with dessert for
10.Water glass at the tip of the knife. Other glasses & coffee cup on the right side.
11.Napkin can be on quarter plate, or in the center of cover or in the water glass.
12.The cutlery should form a square, with the edge of table as one side and it must be
opposite the chair.
13.Swift, silent, sleek, smooth, sincere, smiling service is to be given.
14.The plates are so placed on the table that the main dish is nearest the guest and
accompaniments on the sides. It is sometime referred to as10, 2 and 6 ‘o’ clock
arrangement.
Thumb rules for Mise – en – place: [getting the place ready]:
For smooth service keep these always ready:
1.Table cloths are laid.
2.Silver is laid on the table.
3.Glassware well polished and ready.
4.Plates kept hot.
5.Soft music is to be played.
6.Linen supply enough for emergency change

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.7.Cold water jug with under liner & with napkins ready.
8.Necks of sauce bottles clean.
9.Salt without lumps.
10.All jams, marmalade, pickles freshly laid out.
11.Sugar bowls filled up and sweeteners also ready.
12.Drinking straw in straw holder.
13.Order taking K.O.T pad pencil and carbon ready
.14.Bread boat or bread basket stocked with oven fresh variety ready to be offered.
15.Ashtrays are to be changed.
16.Enough service forks & spoons available
.17.Extra table cutlery ready.
18.Tooth picks ready.
19.Spare trays, salvers ready for use.
20.Keep under liner or doilles ready.
21.Keep the finger bowls with lemon wedges.
22.Any special equipment like cruet sets, crokscrew, marrow spoons, cheese knife,
lobster pick and nut crackers ready.
23.Wine bottle opening screws always ready.
24.Ice cube and Ice bucket with tongs, or spoon should be always ready.
25.Candles with candle stand and match box should be kept ready.
26.Table reservations are checked.
Styles of service
Several types of service are used in restaurants. Most types of service originated
in the private homes of European nobility and over the years have been modified for
restaurants use. Today each type retains particular distinguishing features, although

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some restaurants have combined features of two or more serving styles to
accommodate the menu, facilities and image of the restaurants.
The various styles of service and the techniques required by them will be
explained in detail.
 Plate service
 Silver service
 Gueridon service
 Family service
 Buffet service
 Cafeteria service
These styles of service can be used in new and interesting ways to encourage
custom. Cafeteria service, for example, is used in modern food halls, while
gueridon service is used imaginatively for salads and dessert in some bistros and
delis. Silver service is sometimes used instead of the usual plate service at large
tables and banquets.
 American/Plate Service
Plate service is basic and commonly used form of service. It requires
the waiter to be skilled in carrying plates without disturbing the
food arranged on them. The methods used to carry the plates
depend on the number of plates o be carried.
The two professional methods most utilized in the industry are the
two – and here – plate carrying techniques. These involve carrying either two or three
plates in the left hand, leaving the right hand free. The right hand can be used to
carry another plate, thus allowing plates to be carried at once.
 Plate Service Procedure

Traditional plate service required food to be served from the left of
the guest and empty plates are cleared from the right. In modern
plate service, however, plates are both placed and cleared from the
guest’s right as this causes the least disturbance to the guests.
Modern plate service practice developed because dining space is

now more intensively utilized than in the past and there is less
room for movement between guests.

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Left-handed waiters may reverse the technique and serve and clear
from the left. The modern plate service practice of both placing the
plates and clearing them the guest’s right has been adopted leading
training institutes ad establishments throughout the worlds.
However there are restaurants, which still offer traditional plate
service from the left. Waiters must, of course, conform to the “house
rule” on the point.
Modern plate service does not interfere with beverage service, as

food and beverage service do not take at the same time.
Unless otherwise instructed, first serve the guest seated next to the
host and then move around the tables serving each guest in turn,
regardless of sex the host should be services last.
Note: though, that in some establishment you may be required to

serve ladies before gentlemen, or the guests may request this.
Two Plate Carrying Techniques
 Plates are picked up so that when they are places the main item will be on the
side of the plate facing the guest. Remember that the first plate to be picked up
in the left hand will be the last to be placed on the table.
 Hold the first plate between your thumbs, index finger and the middle finger of
your left hand. If the plate is hot use a service cloth
 Then place the second plate on a platform above the first plate, supporting it by
your ring or fourth finger, your little finger and the base of your thumb and
lower forearm.
 You may carry a third plates to the table away from your body, with the
shoulders held back, so that the plates are not resting against the front of your
body
 Only bring the plates in front of your body when limited access to the table
requires it

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 To place the plates in front of the guests, Position yourself at the back right-
handed corner of a guests chairs, holding your left hand out of the way behind
the guests head.
 Step forward and place the plate in your right hand in front of the guests from
the guest’s right. ( remember to bend your knees forward as a precaution
against back strain)
 Russian/Silver service
Silver service is the technique of transferring food from the service

dish to the guest’s plate from the left with use of service gear,
“service gear” usually means a serving spoon and fork, but
occasionally it may consist of knives, especially fish knives. Silver
service requires he waiters to be able to use the service gear to gear
to serve the food with one hand. It is essential that silver service be
performed well with practiced technique so that the food remains
hot and the guests are served promptly.
Use of a Spoon and Fork
o Place a fork over a spoon in your right hand, both facing up. They should
rest across your middle ring and little fingers with the base of the gear
resting in line with the bottom of the little finger, leaving the index finger
and thumb free to move the gear. The handles should not protrude
beyond your little finger.
o Slide your index finger between the fork and the spoon, and hold the fork
between the tip of your index finger and the tip of your thumb so that you
can lift the fork with your index finger and thumb.
o Holding the folk between the tips of your index finger and your thumb,
raise the fork from the bowl of the spoon, keeping the ends of the handles
of the fork and spoon together with your little finger.
o At no time allow the index finger and thumb to slide more than half way
up the handled of the gear

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o You can now lift the food items with the spoon and hold them firmly in
place with the fork while you transfer them to the guests plate
o Pick the food up from the side, drawing the gears towards you as you lift
it.
o If the item to be moved is small or very thin, you can remove your index
finger. This enables the fork to be pressed more tightly against the spoon,
holding the item firmly. To releases the item, insert the tip of your index
finger to separate the gear.
o For large round items, such as bread rolls, you may turn the fork,
enclosing the item
Use of knives for service
Two knives, preferably fish knives are sometimes used fro the service of soft or
large items requiring support than can be given by a service spoon and fork.
 Hold the two knives in the same fashion as a spoon and fork
 Fan out the knives to give greater support to the item you will be moving
 Place the knives under the food item, supporting it while you transfer it to the
gusts plate
Silver Service of Bread Rolls
 Hold the bread basket on the flat of your left hand

 Sliver service takes place from the left of the guest
 Place your left hand low above the edge of the guests side plate
 Hold the brad roll in the service gear and transfer it to the side plate
 Move around the table offering a bread roll to each guest
Silver Service for sauces

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In silver service, accompanying sauces should not be carried on the same
serving dish as the food. They are offered and served separately, using a sauceboat
and a serving spoon or special ladle Sauces are never poured direct from the
sauceboat. A spoon or ladle is always used to serve them.
 Carry the sauceboat on an underplate on the flat of your left hand, with
the lip of the sauceboat facing to the right
 Serve the sauce from the left of the guest
 Lower the underplate over the guests plate, so that it is not more 5cm
above it
 Hold the serving spoon or ladle in your hand with the handle of the spoon
above the lip of the sauceboat
 Draw the spoon across the sauceboat towards you to collect the sauce
 Carry the spoon away from you to sauce the appropriate item. Note that
the sauce should only cover one third of the item
 Other accompaniment items, such as mustard or apple sauce, are places

to the left of the main item
 Move around the table offering the sauce or accompaniment to each guest
in turn, with the hosts last,
 French/Gueridon Service
The term gueridon means a trolley or side table used for the service
or preparation of foods in the dining environment.
Gueridon service specifically refers to the transfer of food from a

serving dish to the plate on a gueridon. Gueridon preparation is the
preparing or finishing of foods on the gueridon- for example, table
cooking or the tossing of salads.
Gueridon Service Technique
o Set the gueridon with the appropriate mise-en-place for the service or
preparation to be performed. It is essential that the mise-en-place is

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complete with all items before service begins. You should not leave the
gueridon during service.
o Place clean hot plates on the gueridon
o Present serving dishes containing the food prepared in the kitchen to the
guests, and then place them on the gueridon
o At the gueridon use both hand hands to manage the service gear, holding
the serving spoon in your right hand and fork in your left
o Hold the spoon below the fork as you collect the food
o Position the main item to the front of the plate, with the vegetable around
and behind it, allowing some space between the different food items, as in
silver service.
o Sauces may be served at the gueridon or at the table, using the silver
service technique
o Place the plated meals in front of the guests from their right, using the
usual plate service technique
 Family Service
Family service is a simple method of service in which serving dishes
are placed on the dining table, allowing guests to select and serve
themselves. This style of service enables the guests to select only
that they require and in appropriate portions.
 Buffet Service
In buffet service, guests move to the buffet and select what they
want from a beautifully presented food items, hot or cold. Service
staff positioned behind the buffet to assist the guests by plating
their food for them as they select it.
 Service Cafeteria
In cafeteria service, guest collect their own meals on the tray as they
select food items from the rack. Modern food hall operations often use
this basic service technique. This style of service is also used in some

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cafes and coffee shops
SELF CHECK 5.5.1
1. __________ service specifically refers to the transfer of food from a serving dish to
the
plate on a gueridon
A. Gueridon
B . Family
C. Cafeteria
D. Buffet
2. __________ service is a simple method of service in which serving dishes are placed
on the dining table, allowing guests to select and serve themselves.
A. Buffet
B. Family
C. Cafeteria
D. Gueridon
3. In __________ service, guests move to the buffet and select what they want from a
beautifully presented food items, hot or cold
A. Buffet
B. Family
C. Cafeteria
D. Gueridon
4. In __________ service, guest collect their own meals on the tray as they
select food items from the rack.
A. Silver service
B. Family service
C. Cafeteria service
D. Gueridon service
5. __________service is the technique of transferring food from the service dish to the
guest’s plate from the left with use of service gear,
A. Silver service
B. Family service

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C. Cafeteria service
D. Gueridon service
ANSWER KEY
1.A
2.B
3.A
4.C
5.A

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o
Safety practices and precautionary measures in serving guest orders.
1. Identify the safety practices and precautionary measures in

serving guest orders.
2. Observe the importance the safety practices and precautionary

measures in serving guest orders.
Thumb-rules for a food & beverage service personnel’s do’s and don’ts in
restaurant:
1.Never run nor walk very slowly.

2.Never seat a guest at dirty or un cleared table.
3.Never gather together in a group in the restaurant, stand at your own
station.
4.Never let the glasses be empty.

5.Never pick up a plate without first asking permission.
6.Never serve a very hot dish without first warning the guest at least say
“Excuse me.”
7.Never bend so much that you breath on the food.
8.Never delay any order for the children, serve them first at the table.
9.Never allow the hot food to cool down on the side board while you adjust
the table. Steaming food must be served.
10.Never make noise of your shoes.

11.Never listen to guests talks, even when you cant help hearing it,
pretend you have not heard.
12.Never laugh at guests jokes. Even if they are addressed to you. At the
most smile. But your lips should not open apart.

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13.Never vanish inside the kitchen for a long time.
14.Never go inside the bar and pour a drink.
15.Never keep a dish on table if after ordering, the guest has gone out for
telephone or toilet or meet a visitor.
16.Never keep an half eaten plate open if the guest has gone out in the
middle of meal. Cover it with another plate or a food cover.
17.Never talk loudly & across the room. Don’t even greet from a distance.
18.Never accept an order if you are not sure whether the item is available
or not. Also, never give a blunt “NO”, instead say you will check with your
supervisor. Never fail to ask guests preferences.
19.Never keep a signed check with you, send it immediately to cashier.

20.Never touch a guest or even his chair.
21.Never bring more bread rolls / butter than the portions ordered.
22.Never expect the guests to clear the place for you to keep the plates on
the table.
23.Never expect the guest to ask for service, offer it by anticipating in

advance. Don’t be indifferent to them.
24.Never put unused food in the soiled dish while clearing.
25.Never stare at the walls, floor or ceiling. Look only to the tables and
guests.
26.Never carry any cutlery in open hands, carry it in a napkin or on a

plate or silver
.27.Never touch the rim of glasses.
28.Never touch the bowls of spoon or tins of forks.
29.Never argue with guests, not even with other service staff. Your job is to
listen carefully and not to defend.
30.Never hurry a guest to get the table cleared early.
31.Never use the service cloth as a handkerchief. Don’t put it in trouser

pocket.

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32.Never fail to inform your colleague, if you are required to leave you
station while the guest is being served.
33.Never fail to ask the guest “How is the food.”
34.Never fail to treat all the guests as equally and respectfully as VIPs.
35.Never let an unsatisfied guest to leave the Restaurant.
36.Never fail to apologise even if the guest shows slightest sign of

dissatisfaction.
37.Never fail to take some immediate action upon the guests complaint.
38.Never fail to report every complaint serious or otherwise to your
supervisor.
39.Never report to work in unkept, unprofessional appearance.
40.Never be unprepared for servicing the guest.
41.Never ask any favors from the guest.
42.Never pick up food without checking proper accompaniments

& garnishes
.43.Never load trays carelessly or too heavily.
44.Never fail to light the guests cigarettes.
45.Never fail to thank a guest and say “Have a nice day”.
46.Never report to duty without shaving & a bath.
47.Never handle a plate with your thumb in it.
48.Never hold try or plates near your body.
49.Never bring soiled plates in front of guests.
50.Never put a spoon or straw in the guests glass or cup. It is the guests
privilege.
51.Never touch the bottle to the glass while pouring.
52.Never count the tips in front of guests.

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53.Never move around for tips.
54.Never be confused or unhelpful. 55.Never crops in front of persons who

are speaking, stop, say, “Excuse me” and cross and say “Thank You”.
56.Never keep trays etc., on stair cases or at blind spots around the
corners.
57.Never use the wrong tool for the job, like a bottle opener to open a
bottle and not table edge or knives or teeth.
58.Never use a wet napkin to hold hot dishes.
59.Never go too close at the back of another person with a loaded plate or
tray. He may suddenly move in the wrong direction
Bussing and cleaning the table
Clearing procedures

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The same clearing techniques are used for both plate and silver service. They
rely on plate-carrying techniques similar to the two-plate techniques.
When a course is cleared it is usual for the whole to be cleared at the same time
when all the guests have finished. Guests usually indicate that they have finished by
placing their cutlery together on the table that everyone has finished; if you are
doubtful whether guests have finished or not, you should ask them.
Thumb rules for clearance of table:
When tables are cleared, do not dump everything on a single tray, but remove
the different articles in this order
1.Remove all unused food first. For e.g.: Butter, Bread rolls, any platters of
unused food etc.
2.Remove the soiled glasses and napkins.
3.Never allow linen to be soaked in oil or gravy.
4.Remove all the condiments, sauce, salt, pepper etc.
5.In a separate tray or plate remove all unused silver items.
6.Never mix unused silver items with soiled one. You may have to make more
than one trip for this. This side station may be used for clearance. However, it
should also always look next and should not be cluttered up.
Two-plate clearing technique
o Start with the person sitting next to the host
o Standing at the back right-hand corner of the guests chair, lean forward
( bending your right knee, as you should when placing a dish in front of a
guests) and pick up the used plate and cutlery with your right hand
o Transfer the plate to your left hand, holding it between he thumb and
index finger. Place your thumb over the end of the fork handle. Use the
knife to move the scrap items to the front of the plate.

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o Place the knife under the handle of the fork at right angles to it.
o Moving round the table, place yourself behind the next guest. Holding
your left hand (and the first guests empty plate behind the gust, Lean
forward and pick up the second used plate and its cutlery.
o Transfer the second plate to your left hand. Position it on a platform

above the first plate, supporting it with your ring finger, your little finger
and the base of your thumb and lower forearm
o Place the fork alongside the other fork on the plate and using the knife,
push the scraps down off the second plate onto the front of the first plate
to join the scraps already there.
o Place the knife alongside the knife on the first plate
o Moving round the table, collect the remaining plates a cutlery. Stack
plates on the second plate and arrange the cutlery on the first plate,
following the same procedure as for the second plate
o The number of plates that can be collected in this way will depend on the
waiter’s skills and experience. When you have collected as many plates as
you can confidently carry, takes the plates and cutlery to the station
(sideboard) and places them on a tray removal, or take tem directly to the
dishwashing area, according to the practice of the establishment.
Clearing Side Plates Separately from Dinner Plates
If there are more than four guests at the table, you will not be able to collect the
side plates the same time as the dinner plates.. Collect them separately, using the
two-plate method.
 Take a dinner plate to the table. It will provide you with a conveniently larger
working surface than a side plate
 Treat this plate as if it were the first dinner plate collected, and use it as the
receptacle for scraps and the side knives.

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 Standing to the left of the guest, lean forward and pick up the used plate and
cutlery with your right hand.
 Transfer the plate to your left hand, positioning it in second plate position.
Transfer scraps items to the plate and position the first side knife with the
secured under your thumb
 Moving round the table, place yourself behind the next guest. Holding your left
hand (and the guess empty side plate) behind the guests. Lean forward and pick
up the second used plate and its cutlery.
 Continue round the table until all the side plates are cleared, positioning the
additional knives under the first knife.
Soup bowls, Coupes and Odd- shaped Serving Dishes
Untypical and relatively difficult items like soup bowls, coupes and oval pasta
dishes will usually have been served on an underliner. They should not be stacked
but held separately from the used dishes, using the two-plate carrying method.
Thumb rule of Crumbing
When the main course is finished, a finger bowl on a quarter plate with warm water &
lemon slice should be served. Then all the cutlery and salt and pepper sauce bottles
etc., should be removed, except that cutlery which may be required for the next
dessert course. While removing the unused cutlery, it should not be mixed up with the
dirty plates and soiled (used)cutlery. It should be removed separately, otherwise it
may be un-necessarily required to be washed. After the removal of everything except
water glass, ashtray, bud vase and any silver (cutlery) that is required for the next
course, the table should be crumbed. The waiter’s napkin should be folded and used
to gather all the food particles on the table at one side. Then, quarter plate should be
swiftly moved under the table and the crumbs gathered at one place should be
carefully pushed on to the plate. This crumbing can be done from any side of the
guest. Care should be taken not to put the dirty plate in front of the guest for long

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time or more than is necessary. After the crumbing, the dessert spoon and fork should
be brought on the side from the top position, and then the dessert should be served.
Crumbing/brushing down
Tables are usually crumbed down after the main course and side plates have
been cleared. Although a variety of crumbing implemented, such as brush and pan
sets, tables scrapers and electric brushes, is available for this purpose, the most
commonly used equipment is a side plate and a folded service cloth. This basic
equipment is, of course, readily available in all styles of establishment.
o Make sure the side plates, cruets and other items no longer required have been
removed
o Hold the plate on the flat of your left with your hand under the center of the
plate
o Brush the crumbs onto the plate using the folded service cloth held in your
right hand
o Do not flick the crumbs, but brush them steadily towards you with folded
service cloth
o Move around the table crumbing down each guests place as required, finished
with the host
SELF - CHECK 5.5.3
DIRECTION: TRUE OR FALSE: Write letter T if the statement is true and write the
letter F if the statement is false.
1. When a course is cleared it is usual for the whole to be cleared at the same time
when all the guests have finished.
2. Move around the table crumbing down each guests place as required, finished
with the host
3. Brush the crumbs onto the plate using the folded service cloth held in your left
hand

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4. Transfer the plate to your left hand, holding it between he thumb and index
finger. Place your thumb over the end of the fork handle. Use the knife to move
the scrap items to the front of the plate.
5. Soup bowls, Coupes and Odd- shaped Serving Dishes should not be stacked but
held separately from the used dishes, using the two-plate carrying method.
ANSWER KEY
1. T
2. T
3. F
4. T
5. T

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LEARNING OUTCOME 6 CLOSE DOWN RESTAURANT / DINING AREA
CONTENTS:
o
1.Procedures in re-setting tables .
2 Safety practices in resetting the table
o
1. Store and/or prepare equipment for the next service in accordance with
establishment procedures.
2. Clear, clean or dismantle restaurant/dining area in accordance with

establishment procedures and safety requirements .
3. Re-set tables correctly for the next service in accordance with procedures and
requirements.

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4. Review and evaluate services with colleagues for identifying possible
improvements.
CONDITION:

o EFTPOS equipment
o Table and chairs

o Dinner fork
o Table cloth
o Table napkin
o Teaspoon
o Glassware
o Condiment
o Water goblet
o Cup and saucer
o Dinner knife
o Ashtray
o Tray
o Plates
o Linens
o Service wares
o CBLM
o Labels

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Learning Outcome 6
CLOSE DOWN RESTAURANT / DINING AREA

o shall prepare equipment, tools
o and materials needed to prepare
o dining/restaurant area for
o service.
Procedures in re-setting tables . information sheet and answer the
o Self-Check. You must answer all
Key 6.6.1
Evaluate your work using the
o
Performance Criteria Checklist as

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Procedures in re-setting tables .
o Present your work to the trainer
o Evaluate your own work using for his feedback as you
the Performance Criteria accomplish them, for final
Checklist 6.6.1 evaluation and recording.
o
o Read information sheet 6.6.2 on information sheet and answer the
o Safety practices in resetting the Self-Check. You must answer all
table
o
Key 6.6.2
o
Procedures in Re-Setting Tables
The waiter’s responsibility does not end with the departure of the guests.
When the guests have left the tables and service areas must be cleared of
used and soiled items and the tables prepared for use again.
The procedure for resetting the tables and work areas will vary from one
establishment to another. In some establishment each is reset for the same
meal service as soon as the guests sitting at that table have left. This allows
the table to be used again, increasing the number of covers served in that
meal service. In other less hurried establishment, after the guest from one
meal service have left, the tables are reset for the next service- for example,
when one set of guests has finished their lunch the table may be reset for
dinner.
Closing Duties

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1. To avoid a fire, collect all ashtrays from the tables and empty into the
fireproof container.
2. Make sure the mouths of catsup bottles are wiped clean and cruets are
grease free.
3. Remove all salt, pepper and sugar containers and place them on trays.
Wipe the containers with a clean, damp cloth and refill them.
Containers should be periodically emptied and washed
4. Take all condiment such as catsup; mustard and steak sauce to the
refrigerator
5. Cream and butter, if it has been placed on individual bread and butter
plates, should be emptied into large containers. The butter may be
used in cooking
6. Strip the tables of their tablecloth. Tables should not be set up for the
next day because setting gather dust. Instead, assemble all the service
on tray for use the next morning and cover it with napkins
7. Empty all coffee containers and have coffee equipment cleaned
8. Return unused and voided numbers guests bill for the supervisor
9. Turn off all heating equipment, such as roll warmers and coffee-
making equipment

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SELF-CHECK 6.6.1
Direction: TRUE OR FALSE. Write letter T if the statement is true and

write the letter F if the statement is false.
1. Empty all coffee containers and have coffee equipment cleaned.
2. Tables should be set up for the next day.
3. Make sure the mouths of catsup bottles are wiped clean and cruets are
grease free.
4. The waiter’s responsibility end with the departure of the guests.
5. When the guests have left the tables and service areas must be cleared of
used and soiled items and the tables prepared for use again.
6. Remove all salt, pepper and sugar containers and place them on trays.
7. Wipe the containers with a clean, damp cloth and refill them.
8. Containers should be periodically emptied and washed.
9. To avoid a fire, collect all ashtrays from the tables and empty into the
fireproof container.

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10. The procedure for resetting the tables and work areas will vary from one
establishment to another.
Answer Key
1. T
2. F
3. T
4. F
5. T
6. T
7. T
8. T
9. T
10. T

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TASK SHEET 6.6.2
Title : Procedures in Re-Setting Tables
Performance Objectives:
This is an individual task performance. You are given a specified

time to assume the role of a waiter , perform correctly the task ( Re-
set tables ) for the next service in accordance with procedures and
requirements.

o Table and chairs Dinner fork

o Table cloth Table napkin
o Teaspoon Glassware
o Condiment Water goblet
o Sugar bowl / creamer Cup and saucer
o Dinner knife Ashtray
o Tray Plates
o Linens Service wares
Steps / Procedures :
1. As soon as the guests sitting at the table have left ,buss and

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clear the table following the correct procedures in clearing the
table.
2. Reset the table for the same meal service following the correct
table set-up .
3. Present your work to your trainer.
Assessment Method:
Safety Practices in Resetting the Table
First Step : Clearing the table
1.Leftover foods from the table must be refrigerated promptly. Any leftovers
from individual plates must be discarded even this are whole and untouched.
2.Used plates and flatware must be soaked and washed properly.
3.All food wastes must be disposed properly.
4.Tabletops must be wiped clean and linens laundered promptly. Any food debris

left will attract flies.
5.Floors must be swept clean and any spills taken cared of.
Second Step : Re-set the table
Re-set table according to the meal service requirement.
Safety Practices in Resetting the Table
1. Observe personal hygiene at all times.

2. Never use utensils that have already used .
3. Never return utensils even if it was not used by someone during the first setting.
4. Never return uneaten food even if it was untouched .

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5. Always wash your hands before touching food and /or before touching utensils
for setting up table, and foremost , always after coming from toilet.
6. Clean as you go in the kitchen, if anything get spilled, wipe it immediately.
7. See that all utensils are kept clean.
8. Cover utensils and other essential food accompaniments, keep it clean for next
re-setting of table.
SELF-CHECK 6.6.2
Direction: TRUE OR FALSE. Write letter T if the statement is true and write the
letter F if the statement is false.
1.Used plates and flatware must be soaked and washed properly.
2. All left-over foods must be stored properly.
3.Tabletops must be wiped clean and linens laundered promptly.
4. Any food debris left will attract flies.
5.The waiter must observe personal hygiene at all times.

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ANSWER KEY
1. T
2. F
3. T
4. T
5. T

Gay M. Camus
Gay M. Camus

Process Food by Salting, Curing and Smoking

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Process Food by Salting, Curing and Smoking

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UC - 1 Process Food by Salting, Curing and Smoking

How to Use this Competency-Based Learning Material

The unit of competency, “Process Food By Sugar Concentration” is one of the

Date Developed: Issued by: Doc. No. 01-25 PFSCS

Recognition of Prior Learning (RPL)

 been working for some time

Date Developed: Issued by: Doc. No. 01-25 PFSCS

No. Unit of Competency Module Title Code

Process Food by Processing Food by

Process Food by Sugar Processing Food by AGR741303

Package Finished / Packaging Finished / AGR741304

Date Developed: Issued by: Doc. No. 01-25 PFSCS

UNIT OF COMPETENCY: Process Food By Salting, Curing And Smoking

MODULE TITLE : Processing Food By Salting, Curing And Smoking

2. Prepare the Raw Materials

3. Prepare Salting and Curing Solutions and Mixtures

4. Cure the Materials

5. Finish the Cured Materials

6. Prepare Production Report

Date Developed: Issued by: Doc. No. 01-25 PFSCS

9. Fish/other marine products are cleaned, descaled, eviscerated, deboned,

14. Mixture is allowed to be cured at room temperature or refrigerated

17. Drained cured materials are cooked in appropriate cooking medium.

21. Daily production input is noted and documented according to

22. Daily production output is noted and documented according to

Date Developed: Issued by: Doc. No. 01-25 PFSCS

23. All production data are recorded and presented according to

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 1 PREPARE EQUIPMENT, TOOLS/INSTRUMENTS

1. Equipment, tools/instruments and utensils for salting, curing & smoking

2. Parts and functions of equipment, tools/instruments and utensils.

3. Proper maintaining and operating various equipment, tools and utensils

1. Prepare equipment and tools for salting, curing and smoking in

4. Prepare office equipment and materials/ supplies needed in accordance

Trainees must be provided with the following:

Date Developed: Issued by: Doc. No. 01-25 PFSCS

 EQUIPMENT, TOOLS AND MATERIALS:

o Kitchen Utensils Include But Not Limited To:

Date Developed: Issued by: Doc. No. 01-25 PFSCS

PROVIDE FOOD AND BEVERAGE SERVICE

PREPARE EQUIPMENT, TOOLS/INSTRUMENTS

Learning Activities Special Instructions

Read and understand the

Perform Task Sheet 1.1-1 on

Read information sheet 1.1-2 on

Answer self-check 1.1-2

Date Developed: Issued by: Doc. No. 01-25 PFSCS

Perform Job Sheet 1.1-2 on

Evaluate your own work using the

INFORMATION SHEET 2.1-1

After reading this INFORMATION SHEET, YOU MUST able to:

1. Explain the importance of a good preparation of service

2. Identify the different types of equipment, table wares and

3. Discuss factors to be consider in preparing a restaurant/

Restaurant/dining area is an establishment which prepares and

Date Developed: Issued by: Doc. No. 01-25 PFSCS

A guest’s first impression can make or break the total dining

Factors to be consider in preparing a restaurant/ dining area for

A Floor plan is prepared using a simple outline of the floor space of

 The position of the tables so as to allow for sufficient movement by

 The placement of covers to avoid guests complaining of inappropriate

 The accommodation of guests specific needs- for example, a business

Date Developed: Issued by: Doc. No. 01-25 PFSCS