WEEK-1-Food Service Operations

Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF LAGUNA
Instructional Sheets
in
Food and
Beverage Services
NCII
GRADE 12
( Based on CG )
TABLE OF CONTENTS
Cover Page
Copyright Page i
Introduction 1
Pre-Test 2
Definition of Terms 5
Lesson 1. Food Service Operations
Lesson Information 1.1 6
Self-Check 1.1 11
Self-Check 1.2 True or False
Activity 1.1 Duties and Responsibilities of Service Personnel in the Restaurant
Activity 1.1.2 Simple Recall
LEARNING OUTCOME
TAKE TABLE RESERVATION

CONTENT STANDARDS
THE LEARNER DEMONSTRATES UNDERSTANDING OF CONCEPTS, AND

PRINCIPLES IN PREPARING THE DINING ROOM/RESTAURANT AREA FOR
SERVICE.
PERFORMANCE STANDARDS
INDEPENDENTLY PREPARES THE DINING ROOM/RESTAURANT AREA FOR

SERVICE; DEMONSTRATE KNOWLEDGE AND SKILLS OF FOOD AND BEVERAGE
SERVICE IN RELATION TO TAKING TABLE RESERVATIONS .
MATERIALS
Paper, Pen, Instructional Material
REFERENCES
K to 12 Basic Education Curriculum Technology and Livelihood Education Food and Beverage
Services Module
Page 1
WHAT IS THE INSTRUCTIONAL SHEET ABOUT?
The instructional sheet covers the skills, knowledge, and attitudes on Food and Beverage
Services.
WHAT WILL YOU LEARN?
At the end of this instructional sheet, you should be able to:

a. identify the different types of Restaurant;
b. describe the functions of the restaurant;
c. recognize the importance of staffing and management in the restaurant.
Introduction
Welcome to the course of Food and Beverage Services!
This Module, which consists of five (5) Learning outcomes, food and beverage operations,
taking reservation, preparing service stations and equipment/utensils and supplies, setting up
table implements in the dining area, and setting the mood/ambiance of the dining area, is
designed to equip you, TVL Learners, with essential Knowledge, Skills, and Attitude in Food
Page 2
and Beverage Services in accordance with the industry standards which lead you to National
Certificate Level II.
The Module contains the following:

Pre-Test Determines your prior learning on
unit of competencies you are
about to take.
Definition of Technical Terms Helps you understand unfamiliar words used in

T his module.
Lesson Information Provides you important knowledge,

principles, and attitude that will help you perform
expected learning outcomes.
Self-Check Evaluates your overall understanding

about this module.
Activity Provides you the application of the knowledge

and principles you have gained from the lesson.
It further enhances your skills by performing
prescribed tasks.
Further, this is a self-paced and user-friendly Module for the achievement of the prescribed
learning competencies. It also prepares you to be at the forefront of the fast-growing world of
industry and in your quest for higher education, middle-skills development, employment, and
entrepreneurship.
We hope that this material will be of great help to you!
Overview
This Module contains several lessons. To make the most out of this, you need to do the
following:
1. Take the Pre-Test, your score will determine your knowledge of the lessons. If you get
100% of the items correctly, you may proceed to the next Module; otherwise, go through
the lessons and review those items which you missed.
Page 3
2. Read and understand the Lesson Information in each Learning Outcome. The Lesson
Information contains important notes or basic information that you need to know. This
would tell you what you should know and do at the end of this Module.
Use the References and Definition of Technical Terms as your guide. They can be of
great help during your learning journey.
3. AfterreadingtheLessonInformation,answerthePost-Testtofindouthowmuch you have

learned. If you do not get all the test items correctly, go back to the Lesson Information.
This will ensure your mastery of basic information.
4. Perform the required Learning Activities. They consist of one or more tasks for you to
accomplish. It is not only enough that you acquire content or information, but you must
also be able to apply what you have learned in real life situations and evaluate your
performance using the Scoring Rubrics.
What to Learn in This Module?
At the end of the of the lesson, you should be able to:
LO. 1 Discuss Food and Beverage Operations

LO. 2 Take Reservation
LO. 3 Prepare Service Station and Equipment/Utensils and Supplies
LO. 4 Set up Table Implements in the Dining Area
LO. 5 Set the Mood/Ambiance of the Dining Area
Pre-test
Instructions :Read and analyze each statement carefully. Choose the letter that is best fitted in
each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in a certain restaurant?

a. Table Setting c. Table Setup
b. Dining Reservation d. Fast Food
Page 4
2. Which type of reservation system depends on the person designated, usually a host or
hostess, to answer the phone, record the details of the said reservation and taking their
credit card information as guarantee?
a. Online Reservation System c. Reservation System
b. Manual Reservation d. Web Reservation
3. Which one is NOT an acceptable restaurant telephone etiquette?

a. Always identify yourself at the beginning of all calls
b. Be sensitive to the tone of your voice
c. Allow interruptions to occur during conversation
d. Always speak into the telephone receiver with an even and low tone of voice
4. Which choice best describes the given statement: “Making sure that the caller is pleased
with result and that everything you promised is delivered”?
a. Following up the call
b. Thanking the caller
c. Asking question about everything
d. Answering the call with greetings professionally
5. Which material should be utilized by a reservation officer to know the products

information offered when initiating the manual reservations?
a. Manual Charts c. Diary
b. Calendars d. Brochures
6. What type of food-service system is the most commonly used system in different
food establishments?
a. Conventional Food Service System
b. Centralized (Commissary) Food Service System
c. Ready – Prepared Food Service System
d. Assembly – Food Service System
7.The food is produced onsite, it is usually chilled or frozen then reheated and served to
customers on site and readily available to the customers. It is usually used by hospitals and
prisons.
a. Ready- Prepared Food Service System

b. Conventional Food Service System
c. Assembly- Serve Food Service System
d. Centralized (Commissary) Food Service System
8. Which of the following sequence is correct for table skirting?
I. Decide on what design you are going to do that fits the occasion.
II. Fold the skirting cloth to the center to get the middle.
III. Measure equal distances for folds and pin down making sure that the
Skirting is securely fastened on the tablecloth.
IV. Skirt the table using and combination of pleats.
V. Lay the top cloth and fastened with thumbtacks at the edge of the table.
. VI. Pull the cloth adequately to straighten and smoothen the surface tacking it
firmly on the table.
VII. Get the center front of the table.
VIII. Start fastening the cloth push a pin down to secure it on the edge of Page 5
IX. Prepare the needed materials.

a. I–II–III–IV–V–VI–VII–VIII–IX
b. I–IX–VII–VI–V–II–VIII–III–IV
c. IX–I–V–VI–VII–II–VIII–III–IV
d. IX–I–VI–V–VII–VIII–II–IV–III
9. What is the purpose of checking the contrast as well as the color between table
appointment and centerpiece?
a. Achieves balance coordination between table appointments.
b.Harmonizes the table setting
c. Achieves proper distance between each table appointments
d. Signifies the mode and motif of the occasion
10. Which of the following is considered to be the primary importance of proper

table setting?
a.Affects the mood of the meal and the diner’s enjoyment which can even
affect their digestion
b.Saves space on the table and makes the serving more efficient
c.Serves as a guide for the server to identify the next course
d.Makes the guest feel extra special and promotes correct table
etiquette
11. What table napkin fold can be created based from the given procedure below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to from a triangle with the open ends point away
from you.
III. Fold the right-corner up so that the point rests directly on top of the
middle- corner. The edge of this new flap should lay on the center line
of the napkin.
IV. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way and press this fold down
well.
VII. Curl the left and right sides of the napkin up so they meet in the middle and tuck
one into the other.
a. Banana c. Crown
b. Bird of Paradise d. Bishop Hat
12.What should be the first consideration in choosing the style of table skirting?
a. Where you intend to display it and how often you will be using the table skirt
b. The color, theme or motif of the dining area
c. The occasion, time and resources
d. Number of guest/s and manpower available
13.Which factor significantly affects the immediate consciousness of guests when

entering the restaurant?
e. Ambiance c.Views
f. Music d.. Decor
14.This refers to the design of the restaurant, including the placement of tables, the
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kitchen, server stations, and restrooms.
a. Layout c. Overview
b. Design d. Floor Plan
15. Which among the choices can create a livelier, positive and fun atmosphere for guest/s
dining experience?
a. Music c. View
b. Atmosphere d.. Décor
16. Where is the proper location/placement of the dinner knife in a cover?

a. Upper left side
b. On the top of the charger
c. Left side, nearest to the charger
d. Right side, nearest to the charger
17. It is also known as Gueridon type of table service.

a. American Style c. French Style
b. English Style d. Russian Style
18. What type of glass is usually used for long drinks, fizzes, and fruit juices?
a. Collins Glass c. Champagne Flute
b. Brandy Snifter d. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and used as under liner for sit-down
formal dinner?
a. Dinner Plate c. Luncheon Plate
b. Charger d. Platter
20. From the figures below, what is the best set-up for a conference type of meeting?
a. b. c. d.
Definition of Technical Terms
Ambiance The mood of feeling in a place.
Ambiance Cafeteria A restaurant serving mostly cooked or ready-to-eat food arranged behind
a food serving counter.
Cover A cover is the space required on a table for table appointment for one person to partake
of a meal.
Manual reservation System A manual booking system whereas a hostess usually answers Page 7
the phone to record the details of a dining reservation/s which might include taking guest/s credit
card information/s as a guarantee.
Mis-en-place A French term which mean “put into place” during the pre-service preparations.
Online Reservation System A type of reservation system that uses a specific paid booking
platform via an internet website, where all necessary information needed for reservation is
keyed-in by the guest.
Pax The number of person/s booked for dining in the restaurant.
Reservation An advance arrangement to secure dining bookings in restaurant or hotel.
Restaurant A food-service establishment that serves prepared food to guests.
Station Mis- en-place The preparation of a waiter’s station in the food service.
Table Reservation An advance booking arrangement made in specific restaurant which might
include but not limited to table preferences, food orders and other important details.
Table Skirting The process of making a table more attractive, usually done in buffet type of
table service. Twenty (20) meters of cloth is commonly recommended to ensure that all sides of
the table are completely covered.
Walk-in Guests A guest who visits a food service establishment (e.g. Restaurant), without any
prior seat reservations.
How familiar you are with:
1. Why it's important for the kitchen and restaurant space to be structured a certain
way?
_______________________________________________________________
2. Questions the food and beverage operations manager must ask a vendor of raw
food materials?
_______________________________________________________________ Page 8
Lesson Information 1.1

Food and Beverage Operations
A restaurant is a food-service establishment that serves prepared food to customers. Service is

generally for eating on premises, though the term has been used to include take-out
establishments and food delivery services. The term covers many types of venues, diversity of
styles of cuisine and service.
Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining
amenities are provided for the convenience of the residents and for the hotel with a singular
objective to maximize their potential revenue. Such restaurants are often also open to non-
residents. It ranges from modest lunch or dining places catering to people working nearby, with
simple food and fixed menu served in simple settings at low prices, or expensive establishments
serving expensive specialty food and wines in a formal setting
The Function of a Restaurant
The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer
expectation.
2. To provide an ice environment where guests can enjoy the food and drinks.
3. To make a profit.
Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged behind a food-
serving counter. A patron takes a tray and pushes it along a track in front of the counter.
Depending on the establishment, servings may be ordered from attendants, selected as ready-
made portions already on plates, or self-serve of food of their own choice.
Fast-Food Restaurants
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Fast-food restaurants emphasize speed of service and low cost over all other considerations.
Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately priced food in a casual
atmosphere. Except for buffet- style restaurants, casual dining restaurants typically provide table
service. Casual dining comprises of a market segment between fast food establishments and fine
dining restaurants.
Family Style Restaurants
Family style restaurant are restaurants with a fixed menu and fixed price, usually with diners
seated at a communal table such as on bench seats. Often these restaurants provide children play
area.
Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes and/or authentic
ethnic foods. They specialize in a multicultural cuisine not specifically accommodated by any
other listed categories. Example: Asian Cuisine, Chinese Cuisine, Indian Cuisine, American
Cuisine etc.
Staffing and Management
The focus of recruiting service personnel and management staff should be effective delivery of
services and proper management on daily basis, plus long-term goals of the restaurant.
Restaurant staffing depends on size, covers, style, and type of the food and extent of the
operation. But remember, the key for effective management and service delivery is teamwork.
The following personnel shows a structure of medium size casual dining restaurant.
Restaurant Manager
This person has overall responsibility for the restaurant and other food and beverage service
areas. The restaurant manager sets the standards for service and is responsible for any staff
training that may have to be carried out, on or off the job. He or she may make out duty rosters,
holiday schedules, and hours on and off duty, so that all the service areas and outlets run
efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible for ensuring that all
the duties necessary for the pre-preparation for service are efficiently carried out and that nothing
is forgotten. The captain helps with the compilation of duty rosters and holiday schedules, and
may relieve the restaurant manager, on their days-off.
Waiter Page 10
The waiter must be able to carry out the same work as the station headwaiter and relieve him on
days-off. The waiter will normally have less experience than the station headwaiter. Both the
waiter and the station headwaiter must work together as a team, to provide efficient and speedy
service.
Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and possibly wishing to take
up food service as a career. During service, this person will keep the sideboard well filled with
equipment, and may help to fetch and carry items, as required. The trainee carries out certain
cleaning tasks during the pre-preparation period. He may be given the responsibility of looking
after and serving some appetizers or smaller courses, from the appropriate trolleys.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the service of meals.
He must also be a salesperson. This employee must have a good knowledge of all beverages
available, the best wines to accompany certain foods and the liquor licensing laws applicable to
the establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly, on arrival at the
restaurant. The host should "Meet, Greet and Seat" the guest. The host/ess should make sure
that; guests leaving the restaurant have enjoyed their meal. The host/ess is usually the final
contact point for the guest and this is a "sales" opportunity.
Barman
This person must have a good knowledge about the ingredients and methods needed to make
alcoholic and non-alcoholic drinks.
Food Service System
1. Conventional Food Service System
This service system is the most common of all the systems in the food service. In this kind of
system, ingredients are assembled, and food/dish are produced onsite. This system is usually
used in cafeterias, restaurants, small hotels and school canteens.
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2. Centralized(Commissary)Food Service System

Centralized Foodservice is also known as central kitchen or food factory. In this kind of system,
food is prepared in one place then transported to satellite kitchens. This system is most effective
when mass production is required, airline industry is an example of establishment that uses
centralized foodservice system.
3. Ready –Prepared Food Service System
In ready prepared foodservice system, the food is produced onsite, it is usually chilled or frozen
then reheated and served to customers on site and readily available to the customers. Ready
prepared foodservice system is usually used by hospitals and prisons.
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4. Assembly- Serve Food Service System
In this system, food is purchased then stored either chilled or frozen for later use. Then it will be
portioned and reheated and served to customers. It is usually used by in-flight caterers.
Self-Check 1.1
This activity will deepen their understanding on the lesson.
Write your answers in your activity notebook.
1. List down the five different types of restaurant.
2.Enumerate the six different service personnel of a restaurant.
3. Write down the four types food service systems
Self-Check 1.2 True or False
Directions: Page 13
Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your answers in your
notebook.
___________ 1.Conventional food service system is the most common of all systems in
foodservice operation.
___________ 2.The food is produced on-site, it is usually chilled or frozen then reheated and
served to customers on-site and readily available to the customers.
___________ 3.Food is purchased then stored either chilled or frozen for later use.
___________ 4.A Family style restaurant serves moderately priced food in a casual atmosphere.
___________ 5.Hotels often specialize in certain types of food or present a certain unifying, and
often entertaining theme.
Activity 1.1
Directions:
Write the Duties and Responsibilities of Service Personnel in the Restaurant.
Submit your output to the trainer/teacher for evaluation.
Scoring Rubric:
The student was able to submit an output that:

Description Score
submit 100% of the given task’s presentation 5
did not submit the given tasks presentation 1
Activity 1.2 Simple Recall

Directions:
Provide what is being asked. Write your answers in your activity notebook.
1. List down the five different types of restaurant.
2. Enumerate the six different service personnel of a restaurant.
3. Write down the four types food service systems.
Make a reflection using the following paragraph starters.

Today, I learned ______________________________________________________
I realized ______________________________________________________
Therefore, I will ______________________________________________________
Page 14

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Republic of the Philippines

Lesson 1. Food Service Operations

Lesson Information 1.1 6

Self-Check 1.2 True or False

Activity 1.1 Duties and Responsibilities of Service Personnel in the Restaurant

Activity 1.1.2 Simple Recall

TAKE TABLE RESERVATION

THE LEARNER DEMONSTRATES UNDERSTANDING OF CONCEPTS, AND

INDEPENDENTLY PREPARES THE DINING ROOM/RESTAURANT AREA FOR

Paper, Pen, Instructional Material

WHAT IS THE INSTRUCTIONAL SHEET ABOUT?

WHAT WILL YOU LEARN?

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

The Module contains the following:

Definition of Technical Terms Helps you understand unfamiliar words used in

Lesson Information Provides you important knowledge,

Self-Check Evaluates your overall understanding

Activity Provides you the application of the knowledge

We hope that this material will be of great help to you!

3. AfterreadingtheLessonInformation,answerthePost-Testtofindouthowmuch you have

What to Learn in This Module?

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

LO. 1 Discuss Food and Beverage Operations

1. What type of an advance arrangement is made to book a table in a certain restaurant?

3. Which one is NOT an acceptable restaurant telephone etiquette?

5. Which material should be utilized by a reservation officer to know the products

a. Ready- Prepared Food Service System

IX. Prepare the needed materials.

10. Which of the following is considered to be the primary importance of proper

13.Which factor significantly affects the immediate consciousness of guests when

16. Where is the proper location/placement of the dinner knife in a cover?

17. It is also known as Gueridon type of table service.

Definition of Technical Terms

Ambiance The mood of feeling in a place.

Pax The number of person/s booked for dining in the restaurant.

Reservation An advance arrangement to secure dining bookings in restaurant or hotel.

Restaurant A food-service establishment that serves prepared food to guests.

How familiar you are with:

Lesson Information 1.1

Food and Beverage Operations

A restaurant is a food-service establishment that serves prepared food to customers. Service is

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

Casual Dining Restaurants

Family Style Restaurants

Staffing and Management

Food Service System

1. Conventional Food Service System

2. Centralized(Commissary)Food Service System

3. Ready –Prepared Food Service System

4. Assembly- Serve Food Service System

Self-Check 1.2 True or False

The student was able to submit an output that:

Activity 1.2 Simple Recall

Make a reflection using the following paragraph starters.

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