LEARNING ACTIVITY SHEET

SHS-TVL (FOOD AND BEVERAGE SERVICES)

Second Quarter, Week 1

NAME: _____________________________________ DATE: ________________

GRADE/SECTION: _________________________

I. Direction: Write TRUE if the statement is correct, and FALSE if it not correct.
Write your answer on the space provided.

_________1. Suggest food or beverage when the guest finishes eating the main course.
_________2. You can make suggestion from each section on the menu.
_________3. Avoid using negative words such as “do not”, “not”, and “cannot”.
_________4. Use appropriate words to describe the food such as; freshly prepared,
delicately seasoned, soft and juicy, flavorful, and/or spicy.
_________5. Be price sensitive.
_________6. Brigade refers to food served after the main course.
_________7. Mouthwatering arouse the appetite; delicious.
_________8. Main course consists mostly of protein dishes.
_________9. Accompaniments are offered mainly to enhance the flavor of the main dish.
_________10.Let the guest visualized the dish that they will be persuaded to order it.

II. Direction: Carefully read the questions below. Answer it by arranging the
jumbled letters after the number.

______________1. Main roasts or other larger joints of meat, which would be served
together with potatoes and vegetables. (ELEVER)
______________2. It is the most important controlling element in the servicing process of
any restaurant type or establishments. (UMNE)
______________3. Split into two large categories: alcoholic and non-alcoholic. (KINRDS)
______________4. It is served to give a pause within a meal, allowing the palate to be
refreshed. (TORSEB)
______________5. This refers to a trained and a prompt server. (CIDEV)
______________6. These are lucrative yet challenging item to up-sell. (TRESDSES)
______________7. Traditionally, it refers to coffee but now, it also includes a wider range of
beverages that are generally available. (GEVEBAERS)
______________8. Hot and cold puddings. (WESETS)
______________9. Black or green fruit lightly pickled in brine. (SEOLVI)
______________10. Literally fat salt, not finely ground, also called rock salt. (SELOGRS)

III. Provide what is being asked. Write your answer on the space provided.
1. What are the keys for Up-selling Desserts?
2. Give at least ten (10) Food items used in food service, description and use.
 LEARNING ACTIVITY SHEET
SHS-TVL (FOOD AND BEVERAGE SERVICES)
Second Quarter, Week 2

NAME: _____________________________________ DATE: ________________

GRADE/SECTION: _________________________

I. Direction: Below is the list of the characteristics of the different service styles.
Identify them if it is a characteristic of American service, French service, or
Russian/English service. Write the number of the characteristic in the
appropriate column.

1. Simple and quick. All food is plated in the kitchen.

2. Generally, requires a team of highly skilled and knowledgeable servers called a
brigade.
3. Keeps most food at the best possible serving temperature.
4. The food items are served with the right hand from the left side of the guest using
service sets to transfer food from the platter to the guest’s plate.
5. A key element is tableside preparation and plating where servers prepare and
plate special dishes tableside in full view of the guest.
6. Service proceeds counterclockwise around the table.
7. Service staff needs less training because the service is easier to master.
8. Most popular service style around the world.
9. The equipment used, such as gueridon, requires floor space which limits the
number of tables in the restaurant.
10. A service in which the server spoons or plates portions directly onto a dish
that is in front of the guest.

American French Russian/English

II. Provide what is being asked. Write your answer on the space provided.
1. What are the different types of service?
2. What are the standard protocols or precedence of service?
 III. Direction: Identify the appropriate utensils and equipment to be use:

Purpose Chinaware Flatware Hollowware

1. For serving
appetizers

2. For soup

3. For salad

4. For main course

5. 5. For serving bread

6. For coffee or tea

 LEARNING ACTIVITY SHEET
SHS-TVL (FOOD AND BEVERAGE SERVICES)
Second Quarter, Week 3

NAME: _____________________________________ DATE: ________________

GRADE/SECTION: _________________________

I. Direction: Write T if the statement is correct, and F if it not correct. Write your
answer on the space provided.

____1. Seat hearing impaired customers away from excessive noise.

____2. Never overfill glasses, cups, or soup bowls.
____3. Guest with limited mobility should be placed within easy access of
washrooms, exits, and fire exits.
____4. If the customer has children, ask whether a booster seat or high chair is
needed.
____5. After the guests depart, make sure that the area beneath the table is
thoroughly swept.
____6. Off-premise catering is used for any functional-banquet, reception, or any
event which is held on the physical premises of the establishment.
____7. On-premise catering includes events such as weddings, reunions, birthday
parties, and charity events.
____8. Strong scents and perfumes may irritate or trigger allergies of some guest.
____9. Linens are one the important things to consider in the foodservice industry.
____10. Business catering includes events such as association conventions and
meetings, civic meetings, corporate sales or stockholder meetings.

II. Direction: Identify and label each banquet setup style below. Write your answer on
the space provided.

1. ___________________________ 2. _________________________

3. ________________________ 4. ___________________________
 5. __________________________

III. Direction: Provide what is being asked. Write your answer on the space
provided.
1. What are the key points to consider when choosing a floral centerpiece?
2. Give the difference between On-premise catering and Off-premise catering.
3. What are the steps in clearing the table of crumbs and other food particles
between courses?

LEARNING ACTIVITY SHEET

 SHS-TVL (FOOD AND BEVERAGE SERVICES)
Second Quarter, Week 4

NAME: _____________________________________ DATE: ________________

GRADE/SECTION: _________________________

I. Identify the following types of glassware. Choose the correct term from the given
choices inside the box.

1.____________ 2.____________ 3.___________ 4._____________ 5._______________

6.____________ 7.____________ 8.___________ 9._____________ 10._____________

a. Red wine glass g. Goblet

b. Irish glass h. Flute glass
c. Cocktail glass i. Coupette glass
d. Beer glass j. Champagne flutes
e. Snifters k. Beer mug
f. Sherry glass l. White wine glass

II. Direction: Choose the letter of the best answer. Write your answer on the space
provided.

_____1. These are flat-bottomed glasses with no handle, foot, or stem.

a. Stemware b. Footed c. Tumbler d. None of the above
_____2. Typically used for serving brandy and cognac and ideal for capturing the volatiles
of aromatic beers.
a. Chalice b. Cocktail glass c. Snifters d. Flute glass
_____3. It is a beverage ware generally used for serving aromatic alcoholic beverages such
as sherry, port and layered shooter.
a. Coupette glass b. Champagne flutes c. Sherry glass d. White wine glass
_____4. Very tall glass used for drinking beer and refers to the quantity of beer held by
such a glass.
a. Yard glass b. Coffee mug c. Irish coffee cup d. Sherry glass
_____5. Characterize by a long stem with a tall, narrow bowl on top.
a. Champagne flutes b. Cocktail glass c. Sherry glass d. Flute glass
_____6. It is drinking glass with cone-shaped bowl on a stem above a flat base.
a. Cocktail glass b. Champagne flutes c. Yard glass d. Flute glass
_____7. It is a preferred serving vessel for Belgian Lambic and fruit beers, and sometimes
champagne.
a. Goblets b. Flute glass c. Cocktail glass d. Yard glass
_____8. A modified version of the cocktail glass which is used for serving drinks.
a. Coupette glass b. Goblets c. Sherry glass d. Flute glass
_____9. It is a short tumbler used for serving liquor “on the rocks” which means over ice,
or cocktails having few ingredients.
a. Old-fashion glass b. Coupette glass c. Snifters d. Yard glass
_____10. Use to serve beer, sometimes also known as a Pilsner.
a. Beer glass b. Sherry glass c. Cocktail glass d. Yard glass

III. Essay: What are the techniques in serving wine? Write your answer on the space
provided.
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
____________________________________

SUMMATIVE TEST
 SHS-TVL (FOOD AND BEVERAGE SERVICES)
Second Quarter, Week 1&2

NAME: _____________________________________ DATE: ________________

GRADE/SECTION: _________________________

I. Direction Complete the sentences by choosing your answer/s from the box. Write your
answer on the space provided.
1. Suggest food or beverage when the guest finishes eating the ______________.
2. _______________ is a marketing strategy in a restaurant to convince the guest to
spend more money.
3. Present the desserts menus ______ lunch or dinner
4. The principal technique of ________________is that every food item is brought into
the dining room, not on a plate.
5. A small stove called _______ is used to keep the food warm.
6. In ________________, guest selects their meal from an attractive arrangement of food
on long serving tables.
7. Except for salad, and bread and butter, most of the food is placed on plate in
___________________.
8. ___________is served to give a pause within a meal, allowing the palate to be
refreshed.
9. _______ are usually split into two large categories: alcoholic and non-alcoholic.
10. Guest will be relying on the server to help them with their _____________, thus
his advice must always be accurate.

Drinks Before American service Sorbet

Up-selling Russian service Main course After

Buffet service Menu selection First Recued

II. Direction: Write T if the statement is correct, and F if it not correct. Write your
answer on the space provided.

______1. Be price sensitive.

______2. Brigade refers to food served after the main course.
______3. Mouthwatering arouse the appetite; delicious.
______4. Main course consists mostly of protein dishes.
______5. Accompaniments are offered mainly to enhance the flavor of the main dish.
______6.Let the guest visualized the dish that they will be persuaded to order it.
______7. Service proceeds counterclockwise around the table in American service.
______8. French service is simple and quick. All food is plated in the kitchen.
______9. Edvic refers to a trained and a prompt server.
______10. In American service, staff needs less training because the service is easier to
master.

SUMMATIVE TEST
 SHS-TVL (FOOD AND BEVERAGE SERVICES)
Second Quarter, Week 3&4

NAME: _____________________________________ DATE: ________________

GRADE/SECTION: _________________________

I. Direction: Write T if the statement is correct, and F if it not correct. Write your
answer on the space provided.

____1. Off-premise catering is used for any functional-banquet, reception, or any

event which is held on the physical premises of the establishment.
____2. On-premise catering includes events such as weddings, reunions, birthday
parties, and charity events.
____3. Strong scents and perfumes may irritate or trigger allergies of some guest.
____4. Linens are one the important things to consider in the foodservice industry.
____5. Business catering includes events such as association conventions and
meetings, civic meetings, corporate sales or stockholder meetings.
____6. Sherry glass is a beverage ware generally used for serving aromatic alcoholic
beverages such as sherry, port and layered shooter.
____7. A Coupette glass is a modified version of the cocktail glass which is used
for serving drinks.
____8. Never overfill glasses, cups, or soup bowls.
____9. Guest with limited mobility should be placed within easy access of
washrooms, exits, and fire exits.
____10. Goblet is a preferred serving vessel for Belgian Lambic and fruit beers, and
sometimes champagne.

II. Direction: Identify and label each banquet setup style and types of glassware
below. Write your answer on the space provided.

1. ____________________

2. __________________

3. ____________________

4. ____________________

5. _____________________
 6. _____________________

7. ____________________

8.______________________

9. ______________________

10.______________________