WEST PHILIPPINES INSTITUTE OF TOURISM SCIENCE AND TECHNOLOGY, INC.

National Road, Townsite, Limay, Bataan 2103, Philippines

Technical Vocational Livelihood Food and Beverage NC II SS-FBS1-1-11

LESSON 3
ATTENDING AND MONITORING EFFICIENT PICK UP OF FOOD ITEMS

The movement of food in a food service operation is referred to as the flow of food. This flow of food
begins when a decision is made to include a food item on the menu and ends with the final serving of the
food item to the customer.

With the flow of food, there is a need for workflow structures where the flow process can be monitored to
ensure the efficient pick up of food items.

The kitchen, being the center of food production in a food service establishment, is not only concerned with
food preparation and cooking but includes other functions like receiving, storing, holding, dishwashing,
and picking up of food and bringing it to the dining area. All these functions should be provided sufficient
space to ensure smooth, comfortable, and quality-controlled operations.

ATTENDING AND MONITORING EFFICIENT PICKUP OF FOOD ITEMS

It is necessary for food and beverage servers to understand and be familiar with
the restaurant workflow. if servers are not abreast with the workflow, there will be
chaos in the kitchen and in the different service points in the restaurant. The key to an organized food and
beverage location is to recognize the importance of the link between its kitchen and service areas.

You, as a food and beverage server, will be able to render quality service it you
become familiar with the workflow in the food and beverage location.

The basic Workflow in a restaurant

1. Server takes order from the guest. Familiarity with the restaurant menu is a must on this step.
Guests might ask questions regarding the menu. You should be ready to answer with confidence.
Upselling may also happen at this point.
2. Server brings order to the cashier. It is imperative that the correct order be communicated to the
cashier so that correct order will be submitted to the kitchen and the correct bill will be processed.
3. Cashier hands order to the kitchen. The cashier will then send the order to the kitchen so that the
kitchen staff can start preparing the meal.
4. The dish is ready to be served. The kitchen staff will inform the server that the dish is ready to be
served.
5. Server waits by the kitchen for ready dishes. Although, you are waiting for order to be ready,
you may also use this time to assist other guests.
6. Server picks up dish from the kitchen. At this point, the server should check the dish prepared if
it matches the guest's order and specifications. For example, a guest might specify that he or she
wants a well-done egg
7. The dish is served to the guest. Monitoring the kitchen and being ready to pick up prepared food
will ensure prompt service

Technical Vocational Livelihood Food and Beverage NC II Prepared by: Niña Sarah Azul Fernando - Bacani
WEST PHILIPPINES INSTITUTE OF TOURISM SCIENCE AND TECHNOLOGY, INC.
National Road, Townsite, Limay, Bataan 2103, Philippines

8. The guest consumes the food. The guest should be given the best dining experience through
quality food and quality service. while the guest is eating. you should make sure that he or she is
comfortable.
9. The guest calls for attention. You must always be attentive. Guests might request or complain
about something You should always be ready to assist the guests.
10. The server arrives. Do not let guests wait. Attend to their needs as swiftly as you can. Be
professional and accommodating whenever you talk to guests.
11. The guest asks for the bill. Remember to check and tell the guest the amount that you received
before leaving. You may use "Ma am/Sir, I received ________ pesos.
12. The server gets the bill from the cashier. Hand the bill folder that contains the bill or receipt and
the payment the cashier.
13. The server goes back to the guest. Politely hand over the change tray containing the receipt and
the change to the guests. You may also ask if there is anything else you can do for them.
14. The guest uses credit card to pay for the bill. In case the guest prefers to Settle the bill using a
credit card, you should carefully handle the bill folder and make sure that the card is securely
placed inside the bill folder.
15. The server goes back to the cashier to swipe the card. Once the cashier has swiped the card,
secure the guest's copy of the statement as well as the carbon copy of the statement. Then put it
inside the bill folder
16. The server goes back to the guest. Hand the bill folder to the guest
17. The guest signs the invoice. Courteously ask the guest to sign both copies of the bill statement for
the payment. Do not forget to thank the guest.
18. The guest gets a copy of the invoice and leaves the restaurant. Do not forget to express
gratitude to the guest by saying Thank you for dining In addition, you may also ask them to visit the
restaurant again.

It is important to note that each step in the workflow operation process involves
the following:
Communicating with the guest. This occurs in welcoming the guests, taking their orders, delivering their
orders, and bidding them good-bye. Always be polite and do not forget to smile. Your positive interactions
with the guest will greatly contribute to their satisfaction.

Communicating with a co-employee. This is the key to a 'smooth restaurant operation. When employees
communicate effectively, there will be less mistakes committed and tasks will be accomplished faster

Handling of food items. Details regarding food items must be well-coordinated from the kitchen staff to
the dining staff and vice versa. A server handles food at steps 6 and 7. These steps occur at two service
points in the restaurant, the kitchen and the dining area. The satisfaction of the guest and the quality of food
may be compromised it mistakes were committed during these steps. In the event that the food is ready to
be served, the server must be standing by to pick it up and bring it to the guest while the food is at its prime
quality. Timing is very important.

The process in the workflow is labor-intensive. Mistakes may be committed in almost every step as
information is transferred from one channel to the other. To avoid mistakes, servers should always have
presence of mind and never be afraid to make clarifications. Good communication is the main ingredient to
have smooth operations in a food and beverage location.

Technical Vocational Livelihood Food and Beverage NC II Prepared by: Niña Sarah Azul Fernando - Bacani
WEST PHILIPPINES INSTITUTE OF TOURISM SCIENCE AND TECHNOLOGY, INC.
National Road, Townsite, Limay, Bataan 2103, Philippines

FOOD STORAGE
These storage areas should be arranged in the line of material flow. In large restaurants or cafeterias, food
production in the kitchen is arranged in work centers for specialized products such as preparation, baking,
or salad making, or with cooking equipment such as ranges, steam kettles, steam cookers, and ovens. These
work centers are usually arranged at right angles to the general flow of materials which includes the lateral
movement in and out of these work centers but which enable the materials to progress in a general forward
direction toward the point of service.

THREE TYPES OF FOOD STORAGE

DRY FOOD STORAGE
- Dry food storage for canned and packaged food staples such as cereals, rice, flour, pasta, herbs,
spices, condiments, seasonings and sauces, and similar others;

NONFOOD STORAGE
- Non-food storage for cleaning tools and detergents, preparation and cooking tools and equipment,
serving wares, trays, and the like;

REFRIGERATED FOOD STORAGE

- Refrigerated food storage for perishable food items like fresh meat, seafood, poultry and butter,
liquid milk, juices, and the like.,

Technical Vocational Livelihood Food and Beverage NC II Prepared by: Niña Sarah Azul Fernando - Bacani