Technical Vocational and Livelihood (TVL)

Home Economics

FOOD AND BEVERAGE

SERVICES (FBS)
Quarter 2 Module 4
Dining Room Service, Storage Equipment,
Safety and Sanitation Standards
TECHNICAL VOCATIONAL LIVELIHOOD HOME ECONOMICS Grade 9/10
Alternative Delivery Mode
Quarter 2 – Module 4: Dining Room Service, Storage Equipment, Safety and
Sanitation Standards
First Edition, 2020
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: Olivia B. Tabucol
Editors: Gladys C. Pador
Venjie N. Oclaret
Carina Ortiz Luis, PhD
Reviewers: Helen N. Flora, EPS, TLE/TVL
Ma. Nimfa R. Gabertan, EPS, English
Jeffrey D. de Guzman, PSDS
Peejay C. Vargas
Illustrators: Remmon E. Llanes
Ma. Luningning SD. Mendoza
Layout Artists: Remmon E. Llanes
Ma. Luningning SD. Mendoza
Management Team: Jennilyn Rose B. Corpuz, CESO VI
Freddie V. Avendaño, ASDS
Mr. Juan C. Obierna, CHIEF CID
Mrs. Helen N. Flora, EPS, TLE/TVL
Heidee R. Ferrer, EPS, LRMS

Printed in the Philippines by Schools Division Office-Quezon City

Department of Education –Region NCR
Office Address: Nueva Ecija St., Bago Bantay, Quezon City
Telefax: 3456-0343
Telephone No.: 8352-6806/6809
E-mail Address: sdoqcactioncenter@gmail.com

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Introductory Message
For the facilitator:

Welcome to the Food and Beverage Services 9/10 Alternative Delivery Mode (ADM)
Module on Dining Room Service, Storage Equipment, Safety and Sanitation
Standards.
This module was collaboratively designed, developed and reviewed by educators from
both public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.
As a facilitator, you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

ii
This module was designed and written to help you acquire knowledge on dining room
preparation of restaurants. The dining room is the first area visitors see upon entry
of a restaurant. Cleanliness of the dining area is necessary for the safety and overall
ambience of the restaurant. Guests may decide to turn around and leave if the dining
room appears to be unsanitary, unsafe, or under- maintained.

The module focuses mainly on:

Lesson 1 - Dining Room Service, Storage Equipment Preparations, Cleanliness
and Compliance to Safety and Sanitation Standards

At the end of the lesson, you are expected to:

1. explain briefly the concepts of preparing dining room and proper handling
of service equipment;
2. employ appropriate skills in preparing and cleaning the dining area and
service equipment; and
3. appreciate the importance of compliance to sanitation and safety
standards in preparing and handling service equipment.

1
Pre-Test
Directions: Choose the letter of the best answer. Write your answer in your
notebook.
1. Glenn was told by his supervisor to make sure that all glassware is spotless. He
can do this by .
A. not using them at all C. not exposing them to contamination
B. rinsing them in hot water D. polishing and handling them by the
stem or base.
2. The dining supervisor instructed Jen, “Never hold the fork by its tines,” Jen was
told to .
A. hold the fork upward C. hold the fork by the handle
B. hold the fork downward D. place the fork on a small plate to avoid
direct contact with the hands
3. Maine was asked to stock the waiter’s station with bowls. With that, she also
stocked some underliners. What are underliners for?
A. Guests preferred bowls be served with underliners.
B. Bowls are served with underliners because soups are hot.
C. Bowls are served with underliner, that’s the standard in serving bowls.
D. Bowls are served with underliners, preventing the fingers to touch the rim.
4. Den was tasked to check and stock the waiter’s station in order to .
A. show compliance to the assigned task
B. showcase the restaurant’s waiter’s station
C. showcase all the tableware in the waiter’s station
D. give dining staff more time to take care of their guests and serve them in a
timely matter
5. Wiping cloth should be free from oil and food debris, and shall be used for no
other purpose. What does it mean with the underlined phrase?
A. Cloth used to polish glassware should be used for that purpose alone.
B. Cloth used to polish glassware, can also be used to polish glass windows.
C. Cloth used to polish glassware can also be used for cleaning glass items like
flower vases and ashtrays.
D. Cloth used to polish glassware, can also be used to polish the waiter’s station
since it serves as storage equipment for glassware.
6. It is the traditional term used for all the duties that must be carried out in order
to ready the dining room for service.
A. duties B. mis en place C. side duties D. side works

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7. The best way to serve additional cutlery or napkin is to place them in a
to avoid direct contact with hands.
A. small bowl B. small plate C. small tray D. small service plate
8. The restaurant manager instructed the dining staff to comply with safety
standards when handling equipment. He told them to .
A. clean the tables properly C. check and repair wobbly chairs
B. hold all flatware by the handle D. stock the waiter’s station properly
9. Gilda was trained to do opening tasks to prepare tables in the dining area. This
particular task would require her to .
A. sweep the floor C. polish the glassware
B. clean the tables D. stock the waiter’s station
10. Paulo, a dining staff was told to perform Service Station Mis en Place. It means
he needs to perform appropriate tasks like the following EXCEPT .
A. preparing the waiter’s station C. stocking the waiter’s station
B. cleaning the waiter’s station D. sweeping the waiter’s station

3
 A Perfect Blend

A dash of love and kindness, To

last throughout the day, One
spoon of creativity,

To use it in any way,

Dining staff‘s love for Two heaping spoons of laughter, Adds
work and sincere a special touch,
compliance to Combine it with a smile, You
standards would can never put too much, If you
lead to admirable choose to add a twist, You can
ways to prepare the always add a friend,
restaurant for the
day. Stir these things together,

Lesson Dining Room Service and Storage

Equipment Preparations, Cleanliness and
1 Compliance to Safety and Sanitation
Standards
The duties to be carried out before service begins are many and varied depending on
the particular food and beverage service area concerned. In preparing the dining area,
the duties should proceed in a certain order, so that they may be carried out
effectively and efficiently. A suggested order for the list of the possible tasks and
duties in some establishments are:

A. Preparation Duties
1. Dusting. Keep your chairs, windows and other surfaces clean and free
of dirt and dust.

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2. Stacking chairs on tables. Chairs are stacked on tables
to make room for proper cleaning. When cleaning the
restaurant, it is imperative to have full access to the
floors when sweeping or vacuuming making room.

3. Vacuuming/sweeping the floor. If the floor is not

carpeted, sweep and mop the floor.

4. Arranging tables and chairs according to the table

plan. The restaurant’s seating and table arrangement
must meet government regulations, accommodate the
proper capacity, and work with the floor plan.

5. Checking for and repairing wobbly tables. Wobbly

tables, caused by uneven surfaces and damaged table
bases, pose a danger to restaurant goers. To prevent
accident, it is important to check stability of tables and
chairs.
6. Cleaning tables. A neat and clean restaurant assures the
customers that they are going to dine out in a safe
environment. If the tables are unhygienic the customers
will not be pleased even if the food is great.

7. Polishing flatware and glassware. Tableware like

flatware and glassware used in the restaurant are one of
the first items that restaurant guest’s see. If they are
spotted or pitted, it certainly makes a bad impression to
them.

8. Folding napkins. The guest’s dining experience can be

enhanced if clean folded dinner napkins are available for
them.

9. Stocking the waiter’s station (also known as service

stations and workstations). The waiter’s station is the
nerve center of a busy dining room. A well-stocked
waiter’s station is essential for everything to run
smoothly during each shift. Before every shift, each
station should be checked to make sure it is fully
stocked.
10.Cleaning and filling of sugar and creamer dispenser;
salt and pepper shakers and condiments. It is
important that the dispensers are clean and filled all the
time.

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 SERVER SIDEWORK CHECKLIST
Opening Side Work Functions M T W TH F S

Server Station 1 – Waiter’s Station

Clean and Wipe down Stations
Stock sugar and sweeteners, coffee, decaf, tea and
bottled water
Stock glasses, straws, napkins, coffee cups and
saucers
Cut lemons and Limes
Ice down garnishes
Brew coffee and tea
Have back up beverage canisters and CO2 tanks ready
to replace empties
Server Station 2 – Food to-go Area
Stock to -go area with to-go containers, napkins cups,
lids, plastic silverware and to go bags
Fold to-go plastic flatware with napkin, salt and pepper
packet tie with rubber band.
Insert to-go menus into to-go bags
Server Station 3 - Tables
Take down chairs
Clean and Wipe Table tops
Clean and wipe chairs
Align and straighten chairs
Check floor. Sweep/mop if necessary
Server Station 4 – Table Tops
Set tables – flatware, glassware, napkins
Refill Salt and pepper
Clean condiment holders
Stock sugar, sweeteners, ketchup, table sauces
Fold additional napkins
Clean and Set up centerpieces (flowers/candles)
Place clean ashtrays on tables in smoking section
Figure 1

Example of an Opening Checklist

Side work is a term designating all the duties the waiter or waitress performs other
than those directly related to serving the guests. It includes the opening duties such
as preparing dining room and studying the menu, as well as leaving the work area
in proper order upon completion of the shift.

The term ‘mise en place’ is a French term which means ‘put in place’ or preparation
for service. It is the traditional term used for all the duties that must be carried out
in order to ready the dining room for service. The amount of work as well as the long
hours of the food and beverage business make “mise en place” even more important.
B. Service Station Mise en place – is the preparation of a waiter’s station food
service area. Typical side stand supplies would be:
1. All necessary flatware: knives, soup spoons, forks

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2. Crumbing down equipment
3. Service plates
4. Tea/coffee equipment
5. Glassware/beverage ware
6. Clean folded napkins
7. Toothpicks
8. Menus
9. Wine lists
10. Clean table linens
11. Ice tongs
12. Order pads, guest checks, pencils
Figure 2
13. Condiments (salt, pepper etc.)
Example of Waiter’s Station

14. Meal accompaniment (jam, coffee, cream, calamansi)

15. Clean placemats
16. Tip trays/booklets

C. SANITATION STANDARDS IN HANDLING FOOD SERVICE EQUIPMENT

1. Set up and serve only the clean and sanitized glasses, cutleries, dinnerware
and other food service equipment.
2. Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets.
3. Wiping cloth should be free from oil and food debris, and shall be used for no
other purpose.
4. Wash hands before and after handling food service equipment.
5. Handle glasses by the stem or base.
6. Never hold the fork by its tines, the spoon by its bowl, and the knife by its
blade. Hold all flatware by the handle.
7. Underline bowls with a plate and never serve them with the finger touching
the rim.
8. Never hold or serve a toothpick, straw or napkin with bare hands. Protect
them from bacterial contamination by serving them in wrappers or in their
respective dispenser.
9. When serving additional cutlery or napkin, place them in a small plate to
avoid direct contact with the hand.
10. When setting up cutleries and glasses, avoid leaving finger marks on them by
carrying them in trays or by placing them inside a cloth napkin.
11. Never serve food and cutleries that have dropped on the floor.
12. To protect food from cross contamination, keep them covered when they are
not served immediately.
13. Wash and wipe fry food containers before using them.
14. Avoid placing food on top of tables or counters.
15. Check the service station for cleanliness and possible pest infestation. Keep
station neat, clean and free of foul odor
16. Never serve cutleries, glasses, cups or dinnerware that are oily or with finger
marks, lipstick mark or spot. Remove them from the service station and bring
them to the dishwashing area for proper washing. Use hot water to remove
grease.

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 Lesson
5’S
2 Operational Health and Safety
Procedure (OHS)

What is 5S

One of the most powerful Lean Manufacturing Tools and a cornerstone of any
successful implementation is that of 5S, but what is 5S and its 5 Steps of Seiri,
Seiton, Seiso, Seiketsu and Shitsuke?
5S is a simple tool for organizing your workplace in a clean, efficient and safe
manner to enhance your productivity, visual management and to ensure the
introduction of standardized working.
Most of the other definitions of 5S and descriptions that I see here on the
internet concentrate heavily on the aesthetics and the efficiency gains that you
achieve through implementing 5S and neglect the real aim of 5S; the need to
introduce standard operational practices to ensure efficient, repeatable, safe
ways of working.
In addition to standardised working which provides you with a stable foundation
to build all of your other improvements through implementing Lean Tools, you
also provide a highly visual workplace. One of the most important factors of 5S
is that it makes problems immediately obvious.
5S is a team run process and should be conducted by the people who work
within the area in which the principles of 5S are being applied, it is not a tool
that can be applied by an outsider onto an area without the knowledge and
cooperation of the people within it.

The Concept of 5S
5S is a methodical way to organize your workplace and your working practices
as well as being an overall philosophy and way of working. It is split into 5
phases, each named after a different Japanese term beginning with the letter
“S”; (Seiri, Seiton, Seiso, Seiketsu, Shitsuke) hence the name 5 S.

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 These five distinct phases are (with English descriptions);

Seiri; Sort, Clearing, Classify

Seiton; Straighten, Simplify, Set in order, Configure
Seiso; Sweep, shine, Scrub, Clean and Check
Seiketsu; Standardize, stabilize, Conformity
Shitsuke; Sustain, self discipline, custom and practice

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10
Multiple Choice

Directions: Choose the letter of the best answer. Write your answer on your
notebook.
1. It is the traditional term used for all the duties that must be carried out in order
to ready the dining room for service.
A. duties B. mis en place C. side duties D. side works
2. The best way to serve additional cutlery or napkin is to place them in a
to avoid direct contact with hands.
A. small bowl C. small tray
B. small plate D. small service plate
3. The restaurant manager instructed the dining staff to comply with safety
standards when handling equipment. He told them to .
A. clean the tables properly C. check and repair wobbly chairs
B. hold all flatware by the handle D. stock the waiter’s station properly
4. Gilda was trained to do opening tasks to prepare tables in the dining area. This
particular task would require her to .
A. sweep the floor C. polish the glassware
B. clean the tables D. stock the waiter’s station
5. Paulo, a dining staff was told to perform the Service Station’s Mis en Place. It
means he needs to perform appropriate tasks like the following EXCEPT for_
.
A. preparing the waiter’s station C. stocking the waiter’s station
B. cleaning the waiter’s station D. sweeping the waiter’s station
6. Glenn was told by his supervisor to make sure that all glassware is spotless. He
can do this by .
A. not using them at all C. not exposing them to contamination
B. rinsing them in hot water D. polishing and handling them by the
stem or base
7. The dining supervisor instructed Jen, “Never hold the fork by its tines,” Jen was
told to .
A. hold the fork upward C. hold the fork by the handle
B. hold the fork downward D. place the fork on a small plate to avoid
direct contact with the hands
8. Maine was asked to stock the waiter’s station with bowls. With that, she also
stocked some underliners. What are underliners for?
A. Guests preferred bowls be served with underliners.
B. Bowls are served with underliners because soups are hot.
C. Bowls are served with underliner, that’s the standard in serving bowls.
D. Bowls are served with underliners, preventing the fingers to touch the rim.

11
9. Den was tasked to check and stock the waiter’s station in order to .
A. show compliance to the assigned task
B. showcase the restaurant’s waiter’s station
C. showcase all the tableware in the waiter’s station
D. give dining staff more time to take care of their guests and serve them in a
timely matter
10. Wiping cloth should be free from oil and food debris, and shall be used for no
other purpose. What does it mean with the underlined phrase?
A. Cloth used to polish glassware should be used for that purpose alone.
B. Cloth used to polish glassware, can also be used to polish glass windows.
C. Cloth used to polish glassware can also be used for cleaning glass items like
flower vases and ashtrays.
D. Cloth used to polish glassware, can also be used to polish the waiter’s station
since it serves as storage equipment for glassware.

Activity 3: “Beware, Be Prepared!”

Directions: On your notebook, copy the table and write as detailed as possible the
causes and recommendations for each condition given. You will be graded based on
the accuracy and appropriateness of your inputs.

Possible Causes Condition of the Dining Room Possible

and Service Equipment Recommendations
oily water goblets

wobbly chairs and tables

slippery floor in the dining room

presence of dust on the counter

eroded flatware

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References :
Books
• Cousins, John, Dennis Lillicrap and Suzanne Weeks. Food and Beverage Service,
9thEdition. London: British Library Cataloguing in Publication Data, 2014.
• Government of the Philippines, Department of Education. Food and Beverage
Service Procedures – Technical Vocational Livelihood Track. Pasig City: Sunshine
Interlinks Publishing House, Inc.

E- References

• Bauer, Jerry. “Proper Way of Cleaning your Tables at Your Restaurant.” Last
modified September 23, 2015. https://www.linkedin.com/pulse/you-have-just-
sat-down-eat-your-favorite-restaurant-jerry-bauer
• “Care of Restaurant Flatware.” Accessed August 27, 2020.
https://www.tigerchef.com/flatware-guide.html
• “Designing your Restaurant’s Dining Room Layout.” Accessed July 28, 2020.
https://www.webstaurantstore.com/article/118/dining-room-design.html
• Dreamstime. Accessed last August 31, 2020.
https://www.thebalancesmb.com/wait-stations-2888471
• Flat Team. “Restaurants’ Age-old Foes are Significant Health and Safety Risks.”
Last modified June 2, 2018. https://www.flattech.com/blog/restaurants-age-
old-foes-are-significant-health-safety-risks/
• Mealy, Lorri. “Different Types of Restaurant Wait Stations.” Last modified March
6, 2018. https://www.dreamstime.com/photo-waiter-cleaning-table-restaurant-
image157810166
• “Restaurant Furniture Cleaning and Maintenance Tips.” Accessed July 28, 2020.

• https://www.restaurantfurniture.net/resources/guides/restaurant-furniture-
cleaning-tips
• “SOP-Housekeeping-Cleaning Restaurants/Dining Area.” Accessed July 28,
2020.
• https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-
hotels/housekeeping-sop /279-restaurnats-dining-areas.html
• Stacey Laine. “A Perfect Blend.” 2000.
https://www.pinterest.ph/pin/46302702404632683/
• TESDA. “Training Regulations, Food and Beverage Services NC II.” Last modified
December 2013.
https://tesda.gov.ph/Downloadables/TR%20Food%20and%20Beverage%20Serv
ices%20NC%20II.pdf
• Wilkins Linen Team. “Five (5) Tips for Restaurant Cleanliness.” Last modified
March 2, 2017. https://www.wilkinslinen.com/restaurants/5-tips-for-
restaurant-cleanliness/

Module Cover

• Project Wedding. “Wedding Flowers-Wedding Wire.” Accessed last July 20, 2020.
https://www.pinterest.ph/pin/332773859947886994/
• https://www.weddingwire.com/wedding-ideas/flowers--t29
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• Fnetravel.com. “Renaissance Makati City Hotel, Makati, Philippines -Free and
Easy Travel- Hotel and Resort Reservation Services.” Accessed last July 20,
2020. https://www.pinterest.ph/pin/777856166865482612/
• Martha Stewart.com. “Celebrations at Home.” Accessed last July 20, 2020.
https://www.pinterest.ph/pin/48484133457975695/
• https://celebrationsathomeblog.com/take-it-outside
• Peggy Wang. “37 Things to DIY Instead of Buy for your Wedding.Paper Doilies
and Twine Table Settings.” Last modified March 24, 2019.
• https://www.buzzfeed.com/peggy/things-to-diy-instead-of-buy-for-your-
wedding?bfpi=
• https://www.pinterest.ph/pin/251638697903293795/
• Cherry Blossoms and Fairiewings. “Homegrown: Filipiniana Wedding Theme.”
Last modified May 5, 2013.
• http://cherryblossomsandfaeriewings.com/2013/05/homegrown-filipiniana-
wedding-theme-2/
• https://www.pinterest.ph/pin/299841287681482895/
• Martha Stewart.com. “Martha Stewart Living.” Accessed last July 20, 2020.
• https://www.pinterest.ph/pin/256634878741282133/

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