Fundamentals in Food Service Operations 2020 - 2021 PDF

FUNDAMENTALS
IN FOOD SERVICE
OPERATIONS
College of Hospitality and Tourism Management

Food and Beverage Services and Procedures Page 1 | 57
PREFACE
Dear student,
This module contains training materials and activities for you to complete for the subject:
FUNDAMENTALS IN FOOD SERVICE OPERATIONS– Prelim and Midterm
You are required to go through a series of learning activities in order to complete each learning outcome
of the module.
The goal of this course is to acquire relevant knowledge and the development of practical skills in
managing Food Service Operations in the Hospitality Industry and help prepare you achieve the required
competency in “FOOD AND BEVERAGE SERVICES NCII”.
This will be the source of information for you to acquire knowledge and skills in this particular competency
independently and at your own pace, with minimum supervision or help from your facilitator.
Remember to:
• Work through all the information and complete the activities in each section within the time frame
stated in the table of content.
• Read each lessons and complete the activities. Answering the activities will help you acquire the
knowledge content of this competency.
• Perform the activities that require performance until you are confident that your output conforms
to the performance criteria that help you develop your skills.
• Submit outputs following instructions given for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the institutional competency evaluation.
As you work on the modules, please be guided by the Time Frame as indicated in the Table of Contents. If
you have questions about the lessons as you go along, feel free to reach me through:
my Mobile number: 09129289145;
my e-mail address: BCU.angelo.bayacsan@gmail.com;

Facebook / messenger account: Jlo Ganda; and,
our group chat account in FB messenger: BCU _ FBS 20 - 21
Your Trainer,
ANGELO A. BAYACSAN

TABLE OF CONTENTS
PRELIMINARY TERM
LESSON TOPICS TIME FRAME PAGES
NOS.
1 FOOD AND BEVERAGE TERMINOLOGIES January 14, 2021 5

 Quiz # 1 8
 Quiz # 2 10
 Activity # 1 & 2 11
2 KEY PERSONNEL OF FBS DEPARTMENT January 21, 2021 12
 Quiz # 3 14
 Activity # 3 14
3 FOOD AND BEVERAGE STAFF ATTITUDES AND 15
COMPETENCIES
 Activity # 4 17
4 TYPES OF RESTAURANTS January 28, 2021 18
 Quiz # 4 20
5 FOOD SERVICE ARRANGEMENTS 21
 Quiz # 5 25
 Activity # 5 25
6 GENERAL LAYOUT OF F&B OUTLETS February 4, 2021 27
 Quiz # 6 29
 Activity # 6 29
PRELIMINARY EXAMINATION (Lecture) February 11, 2021
PRELIMINARY EXAMINATION (Laboratory) 40

MIDDLE TERM
LESSON TOPICS TIME FRAME PAGES
NOS.
7 CHECK AND PREPARE EQUIPMENT FOR February 18, 2021 30

SERVICE
 Quiz # 7 40
8 MENU PLANNING February 25, 2021 41
 Quiz # 8 42
 Activity # 7 43
9 PREPARING ROOM FOR SERVICE March 4, 2021 45
 Quiz # 9 50
 Activity # 8 51
 Activity # 9 51
 Activity # 10 51
10 SEQUENCE IN FOOD SERVICE March 11, 2021 52
 Quiz # 10 55
MIDTERM EXAMINATION (Lecture) March 18, 2021
MIDTERM EXAMINATION (Laboratory) 56

LESSON 1: FOOD AND BEVERAGES TERMINOLOGIES
Introduction: This lesson contains the different terminologies alongside with its
definition for you to have a clearer understanding whenever encountering such terms in
the succeeding lessons.
Term Explanation
 360˚ feedback - Feedback from different directions or different people
- It is the term used for a menu that has individually priced dishes. A la carte
 A la carte
means ‘from the card/menu’
- Guest selects and pays for what they want: different to set/table d’hôte menu).
 À la carte menu
French for ‘from the card’
 A la carte setting - Basic table setting for an individual cover
- Aboyer aids the communication between the kitchen and restaurant. He
 Aboyer receives the food order from the service staff and announces the order to the
kitchen. Aboyer is responsible for hot plate section of the pantry.
 Account - A folio or file in which transactions can be recorded
 Accoutrements - Items used to fit out the tables. Also referred to as center pieces
 Alc/vol - Alcohol by volume
 Antipasto - Platter of various foods served before main course
 Aperitifs - Pre-dinner drinks
 Appetizers - Food eaten before the main course
 Bain Marie - A large pan that is filled with hot water and has a heat source: smaller pans
can be set in the larger pan to keep food warm or cook food slowly
- The process undertaken at the end of a shift to determine if actual takings
 Balancing
balance or match recorded takings
- Barker is the person who communicates between service and kitchen and help
 Barker to pick up the food in time. Usually the order taken by the waiter is handed
over to the Barker.
 Bavarois - Flavoured dessert made with whipped cream and gelatine
 Bisque - A shellfish soup with its flavour derived mainly from the shells
 Bombe - Layered ice-cream dessert
- Briefing is done prior to the opening of the restaurant. In the briefing the senior
 Briefing most staff gives instructions to the junior staff with regard to availability of
dishes, special items of the day, and also some training.
 Broth - Thin, clear soup
 Buffets - Self-serve food, smorgasbords
- American term for person who caries food to service points, removes used
 Bus boy
items from service and generally assists waiters as required
 Canapés - A sub-set of hors d’oeuvres usually finely decorated
- A specific amount of money, made up of various amounts, used for cashiers
 Cash Float
to give change

 Centerpiece - A large central object which serves a decorative purpose
 Charge - A transaction resulting from the sale or use of a product or service
 Charlotte - Molded sponge with fruit, custard or other filling
 Checklist - List used to identify complete list of activities to be performed
 Clearing items - Removing items (from the table, from a room to the kitchen)
- Handbook or folder hard copy or electronic which contains information about
 Compendium
the venue including the Room service Menu
 Complimentary - Items served without charge
- Items such as sauces, mustards and other seasonings or side dishes which are
 Condiments
served as an accompaniment to a dish
 Contamination - Spoilage of safe food: food must be thrown out
 Continental - A small, light breakfast usually comprising croissants, Danish pastries, butter
breakfast and jam, tea and coffee, and perhaps fruit juice
 Cover - A place setting for a guest OR word used to describe the number of guests
- Cover is the space on the table allotted for table-wares to the guest to consume
his/her meal. The size of the cover is 24 inch * 18 inch.
- A term used to identify plates, cups, saucers and bowls normally made from
 Crockery
china
 Cruet - French term for salt and pepper shakers or an oil and vinegar set
 Crustaceans - Shellfish
 Customer - A person who purchases goods or services from another; buyer, patron
- A term used to identify knives, forks, spoons, teaspoons and service utensils
 Cutlery
made from stainless steel.
 Day use room - Room used between 9 & 5.for meetings
 Dessert - Course after main course
 Dining
- The dining area
environment
 Draught beer - Bulk beer drawn from barrels/kegs
 Dummy waiter/ - Dummy waiter is another term for side board. it is a restaurant furniture and
Demi waiter used to keep all the serving equipment’s for a meal session.
 EFTPOS - Electronic Funds Transfer at Point of Sale. An electronic method of payment
using a credit or debit card
 Entrées - Course served before main course
 Financial
- The monetary dealings between the customer and the establishment
transaction
 Flatware - Generic term for cutlery
 Floor check - To check floor by floor for used items.
 Food runner - Person who takes (‘runs’) food from the kitchen to service points
 Fritter - Battered and deep-fried food item

 Gomme syrup - Sugar syrup used in (some) cocktails
 Green salad - Salad made from green leaves of various salad vegetables
 Gueridon - A table or trolley used for cooking alongside the guest’s table
 Gueridon
- Cooking at the table
cookery
 Gueridon trolley - A movable service or trolley from which food be carved, filtered, flambéed or
prepared and served
 Guest Profile - A record of the guests personal details including food preferences and allergies
- A period of time in which different shifts will have time to exchange information
 Handover
that will benefit and ensure the smooth continuation of the department.
- A system of relying on the Guest to record consumption of chargeable items
 Honor System
in their room including Mini Bar, to be added to their room account
 Hors d’oeuvres - A variety of small food items intended for service prior to the main course
- A small pre-heated insulated box that fits under a trolley or at the base of a
 Hot Box
multi tray trolley to keep hot food hot.
- Hot plate is the food pick up area of the pantry. The service personnel is not
allowed to enter the kitchen nor wait till food is being prepared. The waiter is
 Hot plate hands over the KOT (Kitchen Order Ticket) to the Aboyer, who is in-charge of
hot plate and in-turn Aboyer announces the order to the kitchen. Once the
order is being prepared kitchen staff keeps the cooked food in the hot plate.
- An account established for a person or company who is not accommodated in
 House account
a guest room
 In House - Guests in occupancy
- This department primarily controls the storage and issue of cutlery, crockery,
hollowware, chinaware, glassware to the different food and beverage outlets
 Kitchen
and kitchens. Kitchen stewarding department supplies all cleaned service
stewarding
equipment to waiter. This department is also responsible for washing solid
service ware and subsequently furnishing clean items.
- A variety of control systems are used in the hotel industry. One such important
control system is the KOT control. When an order is taken from a guest, it is
 Kot / Bot Control ordered in triplicate on a Kitchen Order Ticket. One copy goes to the kitchen,
System against which the chef prepared the dishes ordered for. The second copy goes
to the cashier to make the bill. The third copy is the waiter’s copy, against
which the food or beverage to be served to the guest is picked up.
 Liaise with - Communicate with, work with, cooperate with
- The linen room is important back of the house service area in a hotel. The
linen room should stock minimum linen and uniform required to meet the daily
 Linen Room
demands so as to ensure smooth operations. Linen is changed daily in the
restaurant and it is exchanged one on one basis from the linen room.

QUIZ # 1
Date: _____________
FOOD AND BEVERAGE TERMINOLOGIES
(360 degrees – Linen Room)
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in
our Google Class. Coverage of the quiz will focus on the Module: Food and
Beverage Terminologies (360 degrees – Linen Room)
Quiz will be in the form of google form. I will be sending you the link for the quiz. Please be
reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
- It is a type of specialized service. Lounge service is done at the lounge

 Lounge service
of a hotel. Items such as morning tea, afternoon tea, and alcoholic
beverages are served in the lounge
 Maitre d’/Maître - A dining room attendant who is in charge of the waiters and the seating
d'hôtel of customers
 Market segment - Categories of guest with similar traits needs and wants
- Mechanical shock in glassware is the direct result of contact with another
object, such as a spoon, a beer tap, another glass, or a piece of china.
 Mechanical shock This kind of contact can cause a minute abrasion, invisible to the eye,
but a source of weakness in the glass, making it more susceptible to
breakage from impact or thermal shock.
- A range of food items offered for service usually written and including
 Menu
prices
 Mill - Used to grind salt and pepper; a grinding mill grinds solid materials so
they are smaller
- Beverage and snack food items set up within a guest room for their use
 Mini Bar
on a pay as consumed basis
- Mise-en-place means “putting in place” and the term denotes to the
preparation of a work place for ultimate smooth service. To ensure that
 Mise-en-place
the restaurant is ready for service the waiter makes sure that this station
has been efficiently prepared for service.
- It means prepare the environment of the outlet before service. Mise-en-
 Mise-en-scene
scene includes preparing the restaurant welcoming, create ambience
with regard to cleanliness, furniture setting and temperature.
 Mocktails - Non-alcoholic cocktails
 Molluscs - Invertebrate (no vertebrae) seafood
 Mousse - Light and fluffy dessert similar to bravadoes but without gelatin
 Non-discriminatory
- Actions and words which do not discriminate against people on the basis
attitudes and
of, for example, race, gender, age or other personal characteristics
language
- The tasks, responsibilities or step by step instruction to be performed
 Opening procedure
before the start of service
- Room rate plus several services at one price. E.g. bed and breakfast with
 Package
car parking
- Pantry is the area situated between the Kitchen and Restaurant. Pantry
 Pantry
consists of the following sections. Hot plate or food pick up area, Place

to keep dirty plates and glasses, Place or box to keep soiled linens, Place
to keep clean plates and cups, A sink to wash small equipment’s such as
glasses and cups, A dispense Bar
- Dessert of ice cream, cream, fruit and other ingredients served in a
 Parfait
parfait glass
- A feature is primarily used to handle transactions for non-guests or
 Passerby
transactions a guest doesn't want on their room account
 Pax - Number of people, guests, customers
 PC pack - Portion controlled pack (single serve packs)
 Plate waste - Food returned on plates or other items from the service area
- Plates on which food has been placed by kitchen staff (as opposed to the
 Plated food food served at table using ‘silver service’ techniques, plates where guests
serve themselves from a buffet, or gueridon cookery)
 Ploughman’s lunch - Snack featuring cheese, pickled onions and crusty bread
- A cash register which records a financial transaction on a guest folio at
 Point of sale
the time of consumption
 POS terminals - Point of Sale terminals or cash registers
 Post mix - A drink dispensing system for simultaneous dispensing of syrup and
water/soda in a single valve chamber to produce a flavored drink
- Knowledge about the products (and services) your workplace has
 Product knowledge
available for customers
- Those areas in a Hotel or resort where the general public have access,
 Public Areas
such as Bars & Restaurants
 Purées - Thick soups
- The service of food and beverage items in Guests rooms by designated
 Room Service
room service waiter. Also called In room dining
 RSA - Responsible Service of Alcohol
 Sabayon - Light egg-based dessert
- Action taken to recover a situation where guests have experienced
 Service recovery
unsatisfactory service or products
- Includes crockery, cutlery and associated items used to serve food at
 Service ware
table
 Side orders - Menu items to accompany the main meal
- Silver room is the place where all the silver wares are stored and cleaned.
Still room holds the complete stock of all the silverware such as flatware,
 Silver Room cutlery, hollowware etc. separate storage areas would be allotted to store
different types equipment’s. It is very important area that the silver room
should contain space for silver cleaning. POLIVIT METHOD IS USED.
 Silver service - Use of spoon and fork to serve food at table
 Smorgasbord - An assortment of foods served as a buffet meal
 SOP - Standard Operating Procedures
 Soufflé - Light and fluffy egg-based dessert
 SPATT - Special attention Guests
- Area where ancillary items (bread rolls, condiments, butter, napkins) are
 Stillroom
prepared for service
- The selling of products or services by suggesting alternatives in a way
 Suggestive selling
that creates desire highlighting special features, benefits and value
- Items supplied by the venue for the guests use while occupying the room
 Supplies
for example bathrobes, drinking glasses, cups and saucers

- Set menu where (for example) customer has a choice from three
 Table d’hôte menu different menu items for each course: price is constant regardless of
what guest selects. French for ‘table of the host’
 Table d'hôte - A French term meaning ‘host's table’
 Table side service - Service that takes place near a customer table
- Items that are placed on a customer table including cutlery, crockery and
 Tableware
glassware
 Temperature Danger - Is between 5˚C and 60˚C and is the temperature at which bacteria can
Zone grow most rapidly to dangerous levels in food
 Tent cards - Cards used for the display of information or advertising folded in a
triangular fashion to stand freely on a table
- The area in the kitchen where orders are placed and dishes are collected
 The pass
for service
- Thermal shock is the result of glass experiencing a sudden temperature
 Thermal shock change. Glass holds temperature, and a rapid change in temperature can
cause enough stress to result in breakage.
- A plate placed under the plate on which the food is served designed to
 Under liner facilitate service, enhance appearance and add another dimension to
service provision
- The difference between the actual takings (total of payments) against
 Variance
recorded payments
- The year a wine was made; also the time of year at which wine grapes
 Vintage
are picked to make wine
- The wash-up area comprises of wash sinks, dish washing machines, rack
 Wash-up area to keep cleaned dishes, and tables. All the utensils are washed, cleaned,
dried and keep here for further use.
 Wet dishes - Generic term for dishes which are ‘wet’ in nature such as stews
- An area where a person works or where items needed for the completion
 Work station
of tasks are kept or stored
- A reading/report on all the financial transactions processed through the
 X reading
cash register during the shift or day
- A final report on all the financial transactions that have been processed
through the register during the shift or day, and this reading also clears
 Y reading
the register’s memory of those transactions, leaving the register ready
for the next day’s or shift’s transactions.
QUIZ # 2
Date: _____________
(Lounge Service – Y Reading)
Instruction:
our Google Class. Coverage of the quiz will focus on the Module: Food and
Beverage Terminologies
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.

ACTIVITIES #1 & 2
Date: _____________ Score: __________
Instruction:
Activity # 1: Construct or create a letter scramble or crossword puzzle or word search that
showcase the different terminologies in Food and Beverage Industry. A sample of is illustrated
below. Kindly make use of a separate sheet of paper for your output.
Activity #2: Make an answer sheet of your Activity # 1.
Sample # 1: Letter Scramble Sample # 2: Crossword Puzzle Sample # 3: Word Search

LESSON 2: KEY PERSONNEL OF FBS DEPARTMENT
FOOD AND BEVERAGES PERSONNEL
Introduction: The Food & Beverage department is the largest department on board comprising of various
areas working together to cater to our guest’s food and beverage needs. From mouth-watering meals to
deliciously refreshing cocktails, the food and beverage department works around the clock to ensure our guests
receive world class service, award winning cuisine and memorable experiences at all our bars, restaurants and
lounges.
Definition of F & B Department:
Generally, it is a part that manage food and drink, specifically (seen from hospitality) it is a part of the hotel that
arrange and responsible to the need of food and beverage service, from guests who are staying or not staying
and managed commercially and professionally.
The purpose of the F & B Department:
1. Selling food and drinks as much as possible at a price that has been determined according
to standard.
2. Providing the best possible service to guests in order to make the guests feel satisfied and get maximum
benefits to business continuity.
The Role of the Restaurant Organization
 The goals of a restaurant organization are to satisfy the guests and make a proﬁt. To reach these
goals, employees should work together in a united effort. Employees are expected to perform
their jobs and to support coworkers in a team approach.
 The organization or arrangement of jobs in a restaurant diagrammed on paper is known as the
organization chart. Knowing how you ﬁt into the organization chart helps you function in your job.
FOOD AND BEVERAGE PERSONNEL AND THEIR RESPONSIBILITIES
1. Restaurant Manager (Directeur du restaurant)
 planning menus.
 advertising vacancies and recruiting staff.
 making sure that all staff are fully trained.
 keeping staff motivated to provide the highest standard of service.
 organizing shifts and rotes.
 managing stock control and budgets.
2. Head Waiter (Maitre d’ hotel)

 Checking all the table setup.
 Checking all food before serving to the guest.
 Head waiter

RESTAURANT PERSONNELS
An example of an organizational structure of a restaurant
Note: Organizational structure of a restaurant or hotel may varies depending on its size and type.
3. Head wine waiter

 In a small team you will have responsibility for guest satisfaction, security of the wine that serve in a
customer.
4. Wine waiter/Sommelier (under head wine waiter)

 is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes
in all aspects of wine service as well as wine and food pairing. The role is much more specialized and
informed than that of a wine waiter in fine dining today
5. Apprentices (under head wine waiter)

 accepting instruction and training in the vocation given by the employer or by a workplace supervisor
 attending scheduled training delivered by the registered training organization
 completing assignments and other assessment tasks set by the registered training organization
6. Station head waiter (Maitre d’ Hotel de Carre)

 supervise the staff assigned to him/her and ensure that all phases of food and beverage service are
performed well.
7. Chef de rang/station waiter (under station headwaiter)

 The waiter in charge of a station in a restaurant. Customer service is, therefore, the prime focus of the
role. Excellent organizational skills are required, as you would be looking after the waiting team working
from Management
8. Asst. station waiter/Demi-chef de rang (under station head waiter)

 To set up, suggest and advise, to manage a section with warmth and courtesy until the guest leaves,
the Demi-Chef de Rang is constantly pleasing and satisfying the Guest who, during the course of the
meal, has his undivided attention.
9. Asst.waiter/commis de rang (station headwaiter)

 Mainly fetches and carries food and service items
 Responsible for giving food checks into the kitchen
 Clears tables after each course
 Cleaning and preparatory tasks during mise-en-place
10. Apprentice /Débarrasseur (station headwaiter)

 Keeps sideboard well filled with equipment

 Carry out cleaning tasks during mise-en-place
 May be responsible to look after and serve hors d’oeuvre, cold sweets or assorted cheeses
 He is also known as the ‘learner’.
BAR PERSONNEL
 A bartender (also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist, alcohol server,
or an alcohol chef) is a person who formulates and serves alcoholic beverages behind the bar, usually in
a licensed establishment, also usually maintain the supplies and inventory for the bar. A bartender can
generally mix classic cocktails.
 Barista is someone who is specially trained in preparing and serving espresso-based coffee drinks,
usually for a coffeehouse or bar. Espresso is notorious for its finicky nature, and being able to make a
quality espresso is truly a skilled task.
QUIZ # 3
Date: _____________
KEY PERSONNEL OF FBS DEPARTMENT
Instruction:
our Google Class. Coverage of the quiz will focus on the Module: Key Personnel of
FBS Department
ACTIVITY # 3
Date: _______________________ Score: _______________
KEY PERSONNEL OF FBS DEPARTMENT
Instruction: In a long bond paper, observe a restaurant or it may be based from your
own experience. List down the different personnel you observed in that certain
establishment, then enumerate your observation in terms of their duties and
responsibilities and in terms of their service.
Name of the establishment: _________________
Personnel Duties and responsibilities Observations in terms of Service

observed
Ex. Waiter  
 
 

LESSON 3: FOOD AND BEVERAGE STAFF ATTITUDES AND COMPETENCIES
Introduction: A person working in the food service industry must recognize the roles and duties because it
helps to achieve the goals and aims of the establishment. The goals of most of the establishments are to
satisfy customer needs and make profit.
Each member of the F&B department hierarchy needs to have the following traits and skills
1. Knowledge
Awareness of one’s responsibilities and roles, appropriate knowledge of food items, food and beverage
pairing, etiquettes, and service styles is a great way to build confidence while serving the guests.
2. Appearance
It creates the first impression on the guests. The F&B staff members must maintain personal hygiene,
cleanliness, and professional appearance while being on duty.
Cleanliness of the body

 Take a bath frequently especially before reporting for duty
 Apply deodorant or body talcum (do not overuse)
 Avoid using too much perfume
Posture
 Always hold the body erect, with straight head and shoulders
 Do not run or lean on pillars, chairs, tables, walls or service station
 Stand at assigned station in an attentive and receptive manner
Skin
 Keep it clean and clear, wash often, drink plenty of water and obtain adequate sleep and
exercise
 If it is too dry apply moisturizer
Hands and nails
 Wash hands after leaving the toilet and washroom
 Keep finger nails short and clean at all times
 Do not wear any nail polish
 Do not bite nails instead use a nail clipper
Teeth
 Brush teeth after all meals and rinse the mouth constantly
 If wearing dentures, remember to have them on when on duty
 No smoking during working hours, to prevent from smelling
 After smoking, always rinse your mouth or eat a mouth freshener
Feet
 Keep your and toe nails trimmed
 Foot powder is recommended if the feet smell
 For extreme cases consult physician
 Shoes must be well polished
Uniform
 Wear only clean well pressed uniform that are free of stains
 The uniform should be well fitting
 Always wear name tags on duty
 All headgear / sashes / pleats of the uniform should be worn
Jewelry
 Avoid wearing excessive jewelry while on duty

 Only wedding band, engagement ring or watch is recommended
 No ear studs for males
 No bracelets
Hair
Male:
 Keep hair short, neat and well combed and free from
dandruff
 Bleaching and dying of hair are not permitted
 Hair length must be at least one inch away from shirt
collar
 Beard is not permitted on duty, unless the employee
is Sikh.
Female:
 Staff with long hair to tie up hair neatly with black
ribbon only
 Bleaching and dying of hair not permitted
3. Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’ needs and fulfilling them
timely with as much perfection as one can put in.
4. Body Language
The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly
gestures.
5. Effective Communication
It is very vital when it comes to talking with co-workers and guests. Clear and correct manner of
communication using right language and tone can make the service workflow smooth. It can bring truly
enhanced experience to the guests.
6. Punctuality
The F&B Services staff needs to know the value of time while serving the guests. Sincere time-keeping
and sense of urgency helps to keep the service workflow smooth.
7. Honesty and Integrity

These two core values in any well-brought-up person are important for serving the guests in hospitality
sector.

ACTIVITY # 4
Date: _____________ Score: __________
FOOD AND BEVERAGE STAFF ATTITUDES AND COMPETENCIES
Instruction: Observe the staff in a restaurant of your choice. Put a √ mark in the space provided before each
number if the following is satisfactory based from the attributes and competence of a FBS staff. Put an X mark
if otherwise. If you answered X, write your observation in the third column, then recommendation and
suggestions for improvement in the last column.
Name of the Restaurant: _____________________

ANS No Traits and Skills Observation Recommendation and
Suggestions
1. Knowledge
2. Appearance
3. Attentiveness
4. Body Language
5. Effective Communication
6. Punctuality
7. Honesty and Integrity

LESSON 4: TYPES OF RESTAURANTS
Introduction: Restaurants fall into several industry classifications, based upon menu style, preparation
methods and pricing, as well as the means by which the food is served to the customer. It is very
essential to know the type of restaurants
TYPES OF RESTAURANT
1. Fast food / Quick Service Restaurants

 emphasized speed of service and low cost over other
considerations.
 it consists of diverse operation facilities whose slogan is
“quick food”. This establishment is those that serve food
for which there is little or no waiting.
 1960’s fast food establishment emerged
2. Deli Shop
 provide delicatessen food or made to order sandwiches
and / or salads behind the counter.
 have low labor cost because 1-2 owners or staff are
involved.
 located at shopping areas or office buildings.
3. Family Style
 are restaurant that have fixed menu and fixed price, usually
with diners seated at a communal table such as on bench
seats. True their name, this restaurant tends to be mom
and pop business.
4. Fine Dining
 full service restaurant with specific dedicated meal
courses. Décor of such restaurants feature higher quality
materials with an eye towards the atmosphere desired by
the restaurateur. The wait staff is usually highly trained
and often wears more formal attire.
5. Cafeterias
 a restaurant serving mostly ready cooked floor arrange
behind a food serving counter. There is little or no table
service.
 typically, a patron takes a tray and pushes it along a track
in front of the counter.
 depending on the establishment, serving may be ordered
from attendants, selected as ready – made portions
already in plates, or self-service their own portion.
6. Coffeehouse
 are usual restaurants without table service that emphasize
coffee another beverage; typically, a limited selection of
cold foods such as pastries and perhaps sandwiches are
offered as well. Their distinguishing feature is that they
allow patrons to relax and socialize on their premises for
long period of time without pressure to leave promptly

after eating, and are thus frequently chosen as sites for
meeting.
7. Eat all you can Buffet & Smorgasbord

 it offers patrons a selection of food at a fixed price.
 food is served trays around bars, from which customer
with plates serve themselves.
 the selection can be modest or very extensive, with the
more elaborate menus divided into categories such as
appetizer, soup, salad, hot entrees, cold entrees and
dessert and fruit
 the role of the waiter or waitress in this case is relegated
to remove of finished plates, and sometimes the ordering
and refill of drinks.
8. Hibachi – Style
 many restaurants are specializing in Japanese cuisine
offer the Hibachi grill, which is more accurately based on
a type of Charcoal stove that is called Shichirin in Japan
 diners, often in multiple, unrelated parties, sir around the
grill while a chef prepares their food orders in from of
them.
 often, the chef is trained in entertaining the guest with
special technique, including patrons mouth, in addition to
various props.
9. Gourmet Restaurants
 requires higher investment than other type of restaurant
because they require an expensive ambiance and
decoration.
 cater to those who want a higher standard and are willing
to pay “higher” price.
 menu and wine are carefully planned. Staff are highly
trained.
 evening period is the main emphasis.
10. Mongolian Restaurants
 despite the name, this form is not Mongolian, actually
from Taiwan and inspired Japanese Teppanyaki.
 customer create a bowl from an assortment of ingredients
displayed in a buffet fashion. The bowl is then handed to
the cook, who stir –fries the food on a large griddle and
returns it on a plate or in a bowl to the customer.
11. Ethnic Restaurants
 are independently owned and operated. The owners and
their families provide something different for the
adventurous diner or a taste of home for those of the
same ethnic background as the restaurant.
12. Specialty Restaurants
 feature a particular kind of food that is usually theme
related. E.g. Sea food restaurants, vegetables,
sandwiches, etc.

13. Celebrity Restaurants
 generally, has an extra zing (energy) to them – a winning
combination of design, atmosphere, food and perhaps the
thrill of an occasional visit by the owner(s).
QUIZ # 4
Date: _____________
TYPES OF RESTAURANT
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: Types of Restaurant

LESSON 5: FOOD SERVICE ARRANGEMENT
Introduction: Food service has a number of different styles of service. Style of service should be selected
based on the type of food being served. There are various methods in which the service of the food can be done
on the guest table.
Food Service Arrangement
 refers to the way food and beverage are presented to the guest.
1. TABLE SERVICE
 guests are seated by a host or hostess. Order (food and beverage) are taken by the servers at the
table. Soiled dishes are cleared by servers or bus persons.
FORMS OF TABLE SERVICE:
French Service
 Portions of foods are brought to the dining room on serving,

platters are placed on a small heater called Rechaud that is on
a small portable table called Queredon.
 Table is wheeled up beside the guests table and here the Chief
Waiter or Chef de Rang, completes preparation. Boning,
carving, flaming or making sauce are done in the Queredon
in front of diners.
 An assistant waiter or Commis de Rang carries the plate and
serves each guest. It is his job to bring the food and clear the
dirty dishes from the guest’ table.
 Has always been limited to elite since it can only be carried
out in a home in which there are well trained servants.
Russian Service / Silver Service
 An elaborate silver service thought to be the foundation of French

service except that the food is portioned and carved by the waiter at
the guèridon trolley in the restaurant in full view of the guests.
 Display and theatrical presentation are a major part of this service. The
principle involved is to have whole joints, poultry, game and fish
elaborately dressed and garnished, presented to guests and carved and
portioned by the waiter.
American Service / Plated Service

The American service is a pre‐plated service, which means that the food is
served into the guest's plate in the kitchen itself and brought to the guest. The
kitchen predetermines the portion and the accompaniments served with the
dish and then balance the entire presentation in terms of nutrition and color.
This type of service is commonly used in a coffee shop where service is required
to be fast.
English Service / Host Service / Family Service
 Often referred to as the "Host Service" because the host plays an active
role in the service. Food is brought on platters by the waiter and is shown
to the host for approval. The waiter then places the platters on the tables.
The host either portions the food onto the guest plates directly or portions
the food and allows the waiter to serve.
 For replenishment of guest food, the waiter may then take the dishes
around for guests to help themselves or be served by the waiter.

Gueridon Service
This is a service where a dish comes partially prepared from the kitchen to
be completed in the restaurant by the waiter or, when a complete meal is
cooked at the tableside in the restaurant. The cooking is done on a gueridon
trolley, which is a mobile trolley with a gas cylinder and burners. The waiter
plays a prominent part, as he is required to fillet, carve, flambé and prepare
the food with showmanship. The waiter has to have considerable dexterity
and skill.
Snack bar Service
 Tall stools are placed along a counter so that the guest may eat the food
at the counter itself. In better establishments, the covers are laid out on
the counter itself. Food is either displayed behind the counter for the
guests to choose from, or is listed on a menu card or simple black board.
2. ASSISTED SERVICE
- generally associated with catered events or special events where guest must come to a “buffet table”
to obtain food and beverage.
Carvery
 Some parts of the meal are served to seated customers; other parts are
collected by the customers from a buffet. Also used for breakfast service
and for banqueting
Buffets
 Customers select food and drink from displays or passed trays:
consumption is either at tables, standing or in large areas.
3. BANQUET TABLE SERVICE
- very similar to ordinary table service in that a server brings food to the guest table. However, banquet
service often requires transportation of food from the central kitchen. Food may be plated in the central kitchen
and mived in special heated carriers to the dining area, or it may be transported in bulk to a small serving kitchen
adjacent to the dining area and plated there.
4. SELF – SERVICE
 The customer is required to help him or herself from a buffet or counter

 Counters can be:
 Straight line counter with payment point at end
 Free-flow - customers move at will to random service points
 Echelon – series of counters at angles to save space
 Supermarket - Island service points within a free-flow area
Cafeteria Service
- like buffet service, guest pick up their own food and take it to the table. The difference between the
two is that cafeteria style has employees “dishing up” door for customer, whereas buffets are usually self-service.
Cafeterias also have permanent serving counter, but buffets usually are temporary.
A. Counter - Customers queue in line formation past a service counter and choose their menu
requirements in stages before loading them onto a tray

B. Free Flow - Selection as in counter but in food service area where customers move at will to random
service points; customers usually exit area via a till point
5. SINGLE POINT SERVICE
 The customer orders, pays and receives the food and beverages at a counter:
 At take away; fast food; drive thru; kiosk; food court, vending machine
 At a bar in licensed premises
A. Take Away
 Customer orders and served from single point, at a counter, hatch or snack
stand; customer consumes off the premises; some takeaway establishment
provide dining areas
B. Drive – thru
 Form of take away where customer drives vehicle past order, payment and
collection points.
C. Fast foods
 Term originally used to describe service at a counter or hatches where
customers receive a complete meal or dish in exchange for cash or ticket;
commonly used nowadays to describe type of establishment offering limited
range menu, fast service with dining area, and takeaway facility.
D. Vending
 Provision of food service and beverage service by means or automatic retailing
E. Kiosks
 Outstation used to provide service for peak demand or in specific location; may
be opened for customers to order and be served, or used for dispensing to staff
only
F. Food Courts
 Series of autonomous counters where customers may either order and eat or
buy from a number of counters and eat in separate rating area, or takeaway
G. Bar
 Term used to describe order, service and payment point and consumption area
in licensed premises
6. SPECIALIZED OR IN SITU SERVICE
 The food and beverage is taken to where the customer is.

A. Tray
 Method of service of whole or part of meal on tray to
customer in situ, e.g. at hospitals beds; at aircraft
seats; at train seats

B. Trolley
 Service of foods and beverages from a trolley, away from dining
areas, e.g. for office workers at their desks; for customers at
aircraft seats; at train seats
C. Home Delivery
 Food delivered to customers home or place of work, e.g. meals
on wheels, pizza home delivery, or sandwiches to offices
D. Lounge
 Service of variety of foods and beverages in lounge area, e.g.
hotel lounge
E. Drive In
 Customers park their motor vehicle and are served at their
vehicles
F. Room Service
 Service of variety of foods and beverages in guest bedrooms or
in meeting rooms
 It implies serving of food and beverage in guest rooms of hotels.
Small orders are served in trays. Major meals are taken to the
room on trolleys. The guest places his order with the room service
order taker.
Three (3) types of Room Service
Centralized room service
 Here all the food orders are processed from the main kitchen and sent to the rooms by a common team
of waiters.
Decentralized room service
 Each floor or a set of floor may have separate pantries to service them. Orders are taken at a central
point by order‐takers who in turn convey the order to the respective pantry.
Mobile Pantries/ room service
 Some hotels have pantries installed in service elevators. Orders are received by a central point that
convey it to the mobile pantry. The pantry has to just switch on the floor and give instant service. For
the sake of information, in countries, which have a shortage of manpower, large hotels install mechanized
dispensing units in rooms. The guest inserts the necessary value of coins into the machine, which will
eject pre-prepared food and beverages for guest consumption.

QUIZ # 5
Date: _____________
TYPES OF FOOD SERVICE ARRANGEMENT
Instruction:
our Google Class. Coverage of the quiz will focus on the Module: Types of Food
Service Arrangement
ACTIVITY# 5
Date: _____________________ Score: ___________
TYPE OF RESTAURANTS AND FOOD SERVICE ARRANGEMENT
Instruction: Below are the different type of restaurants, in the third column give at least two (2) examples of
restaurant or establishment that best describe the type of restaurant. Followed by the fourth column that
requires you to identify what type of food service arrangement these restaurants or establishments practices.
Type Of Restaurant Example Of Restaurant Or Type Of Food Service Arrangement
Establishment
1. Fast Food / Quick
Service Restaurants
2. Deli Shop
3. Family Style
Restaurant
4. Fine Dining
5. Cafeteria

6. Coffee Souse
7. Eat All You Can Or
Smorgasbord
8. Hibachi Style
Restaurant
9. Gourmet Restaurant
10. Mongolian
Restaurant
11. Ethnic Restaurant
12. Specialty Restaurant
13. Celebrity Restaurant

LESSON 6: GENERAL LAYOUT OF F&B OUTLETS
Introduction: Appropriate architecture of F&B outlet makes it prepare, present, and serve in optimum way
and increase productivity. These are few basic considerations for various sections of F&B outlet
Set up any furniture according to enterprise requirements, customer requests and customer and staff
convenience and safety:
Kitchen
• It is farthest from the customers.
Store
• It has large fridges, cupboards with multiple shelves, and lockers. It is attached to the kitchen.
Pantry
• It is being the area where food or beverage is prepared ready to serve, it is located between the dining
area and the kitchen.
Restrooms
 There are two different schools of thought for location of restrooms − some experts consider that the
restrooms must be near the entrance and some think that it should be isolated from entrance or dining
area.
While designing an F&B outlet, one needs to consider every factor that contributes to the smooth running of
operations right from food preparation, cooking, dish presentation, serving, and all allied tasks.
While designing commercial F&B outlets, the following points are important −
• Target customer segment (Youth/Men/Women/All).
• Type of food (Light Food/Fast Food/Fine Dining).
• Manner of food production (Cooking/Grilling/Boiling/Baking/Steaming).
• Type of food distribution (On/Off Premise).
• Availability of carpet area.
• Number of staff required.
The kitchen is designed not to be directly visible. The chef cannot directly communicate to the guests. The
guest tables and chairs are placed away from kitchen.
Another major task in preparing a food and beverage service area for
service is to set up the furniture in the room.
‘Furniture’ primarily refers to tables and chairs.

The room may be set up:
 In a standard fashion – where it is set exactly the same for
each session regardless of bookings, day of the week, time of
the day
 To reflect the identified service session needs.
Floor plan
 A floor plan is a map of how the tables are to be positioned in a dining area or restaurant.
 A new floor plan is created in many establishments for each and every service session. While these
floor plans may all be similar, there will sometimes be subtle variations, and at other times big
differences between them.
 Much of what we do in the hospitality industry is based on intelligent and adequate planning: a floor
plan is one aspect of that planning.
A floor plan sets out:

• Where the tables will be physically positioned
• The number of covers on each table
• The table numbers
• Which waiters will serve which tables.

Table arrangement and placement can vary according to the type and style of menu being served, and each
floor plan must take a number of points into consideration to ensure customer convenience and safety.
These points may include:
A. Reservations
• Number of guests – including type of guests. For example, a baby may require a high chair
• Name of guests/party
• Also, the size of some bookings can indicate where their table has to be placed sim¬ply
because it won’t fit in certain locations
• Customer’s arrival time
• Special requests – such as the guest requesting a specific table number, a table that has a
view of the lake, one that isn’t near the entrance door or is close to the dance floor
• Needs of guests, for example, wheelchair access, need for privacy
• Contact details/number for guest or party.
B. Shape and design of the room

This involves taking into account the structure of the room in relation to issues such as:
 Tiered floors – split level dining areas are notoriously difficult to prepare a table plan for as they tend
to waste a lot of space
 Location and size of dance floors
 Location of windows
 Number and size of entertainment areas
 Required thoroughfares to allow both guest access to tables, toilets etc. and to allow staff sufficient
room to move around the floor and service the tables
 The amount of room required for staff movement must reflect the style of service being offered. For
example, more room is needed between tables if gueridon trolleys are going to be used as part of the
service.
Most floor plans will allow several primary service routes for waiting staff to take on the floor so that all the
tables can be serviced
• Location and number of booths or alcoves that exist in the room – if applicable.
• Immovable objects
• Within most rooms there will be various objects that cannot be moved and there is therefore a need to
plan around them. They include:
• Waiter’s stations
• Pillars
• Staircases
• Display cases.
C. Style of furniture
These will also influence the layout of the floor plan. Factors involved are:
• Shape of tables –– round, square, half-moon, quarter-circle
• Size of tables – two-person, or four-person

• Type of chair used at the tables.
D. Exits and doors

The location of doors and whether or not they open inwards or outwards must be taken into account in
relation to:
• Service doors – to and from the kitchen, bar
• Fire exits
• Restroom doors
• Main entrance to the room
QUIZ # 6
Date: _____________
General Layout of FBS Outlets
Instruction:
our Google Class. Coverage of the quiz will focus on the Module: General Layout of
FBS Outlets
ACTIVITY # 6
Date: _______________________ Score: _______________
LAYOUT AND F&B OUTLET
Instruction: In a long bond paper, create a floor plan of your ideal restaurant. The plan should have the
following important areas:
• Seating arrangement and seating capacity (table good for one,
two, etc.)
• Kitchen
• Pantry
• Restroom
• Exit and doors

LESSON 7: CHECK AND PREPARE EQUIPMENT FOR SERVICE
Introduction:
 Various pieces of equipment need to be used during the service of a meal shift, and all these should be
checked for cleanliness and correct operating efficiency before service sessions commence.
 All equipment must be cleaned and used in accordance with the manufacturer’s instructions. Failure to
clean or use this equipment as per manufacturer’s instructions can result in expensive damage being
done to these items.
 Items that are unclean, unsafe or not operating properly should be removed from service.
Furniture in F&B Services

Furniture is an important part of any F&B Services outlet. It needs to be strong, easy to use and clean.
The furniture plays an important role in bringing the look and creating an ambience of the outlet. The furniture,
fixtures, and fittings are fixed commodities.
 Indoor Furniture
It mainly consists of tables, chairs, push-down chairs, racks, and lockers.
 Outdoor Furniture
It needs to be sturdy as well as attractive. It includes coffee tables and chairs, bar chairs, dining sets,
day beds, loungers, hammocks, and swings.
Fixtures and Fittings

 A fixture is any item bolted to the floor or walls. For example, air conditioners, electric plugs, sinks and
toilets, art pieces, and television screens mounted on wall are fixtures.
 A fitting is any free standing item or an item that can be hung by a nail or hook. For example, paintings,
mirrors, curtain rails, and lamps are fittings.
Some areas or points that needs to look into before, during and after the service.
A. Coffee machines
 The coffee machines should be switched on at least half an hour before service to enable the element to
heat up and achieve the required temperature.
 The coffee machine should be checked for cleanliness and all required pieces must be in place and fully
operational. As mentioned above, the coffee machine must be cleaned and operated in accordance with
the manufacturer’s instructions.
 Before service, the equipment and ingredients to make coffee should be checked to ensure they are
clean and that they are sufficient to last the length of the service session.
B. Cups and mugs (where appropriate) – all sizes and styles, including saucers
 Teaspoons
 Sugar bowls and sweeteners/sugar substitutes
 Milk and cream jugs – normal and low-fat milk
 Coffee – espresso, instant, decaffeinated
 Plate for after dinner chocolates or cookie biscuits, if applicable
 Napkins and doilies – where used
 Espresso-specific items – tamps, knock boxes, steaming jobs and thermometers, espresso preparation
brushes, grinders, group handles and, where applicable, take-away cupping supplies.
C. Tea making facilities

Most hospitality establishments prefer to use tea bags when making tea. However there are still a number of
establishments that stay with the more traditional method of serving tea in a pot using tea leaves.

Before service, the equipment and ingredients to make tea should be checked to
ensure there are sufficient items to cater for the service session.
Items may include:
 Cups and saucers

 Teaspoons
 Urns for water
 Tea bags or tea leaves – black tea, semi-black tea, blended tea, green tea, scented tea, herbal tea
 Teapots – two and four-cup, including cosies where applicable
 Milk jugs
 Sugar bowls and sweeteners/sugar substitutes – sugar tongs
 Wedges of lemon
 Tea strainer
 Hot water jugs
 Holders or plate for used tea bags.
D. Bain-maries
The bain-marie is used to keep hot food at the right temperature during the service period. It must keep the
hot food at 60°C or above.
It must be cleaned and operated in accordance with the manufacturer’s

instructions, and as the bain-marie is often accessible to customers, or on public
view, it should be cleaned with this in mind.
Before service, the bain-marie should be switched on so that the water covering
the heating elements can achieve the required temperature. It is the hot water
and rising steam that keeps the food hot.
Glass on a bain-marie should be checked for cleanliness, as should the stainless steel casing. Many customers
will infer things about the food, from the condition of the bain-marie.
The bain-marie trays must also be clean and may require your attention during the shift: you may be required
to cover food as the need arises, replenish it and ensure its eye appeal.
E. Toasters
Toasters may be used during any shift, but particularly during breakfast.
Toasters should be clean and free of crumbs. Crumbs can smoke and may even catch alight causing alarm to
customers.
Before service, toasters should be checked that they are in good working order, with special attention paid to
electrical cords to ensure they are not frayed or do not have any wires exposed.
Once again, they should not only be clean, but they must look clean, shiny and spotless.
Signage relating to supervision with children using toasters may also be necessary.
Tunnel toasters are usually set at the setting determined as ‘correct’ and there is usually a sign asking customers
not to alter that setting.

F. Salt and pepper shakers
Before each shift, salt and pepper shakers must be checked to ensure they are clean
and filled appropriately.
Blocked holes should be unblocked. This can be done with a toothpick.
The exterior of the shakers must be clean, and the tops free from residual salt or
pepper. A few uncooked rice grains are sometimes added to salt shakers to absorb
any moisture that may get into the salt.
Check the tops of the shakers are firmly in place as some customers take delight in
loosening to the extent that the next person who uses them will find the top comes
off and their meal is covered in salt or pepper!
Cutlery
A wide range of cutlery can be used in a food and beverage facility: the following are commonly used items:
CUTLERY CHART
Large Knife Large Spoon. Small Knife –

– Main – Serving. Entrée course,
course. buttering,
pâté, cheese
and fruit.
Steak Knife Soup Spoon Medium Spoon

– Steak. (round) – – Desserts and
Soup. pasta.
Fish Knife – Small Spoon Cheese Knife.

Fish (and (tea) – Teas,
some coffee, prawn
seafood cocktails, ice
items) and cream, sugar
lifting coupes and
delicate sorbets.
items.
Carving Escargot Parfait Spoon

Knife – Tongs – (long handle) –
Slicing roast Snails. Desserts and
and cutting ice cream.
large items.
Bread Knife Lobster Picks Lobster

– Slicing – Cracker –
bread and Lobster/crayf Lobster/crayfis
rolls. ish. h/

Small Fork – Gateau Slice Large Fork –
Entree, – Cakes and Main course
pasta, flans and serving
salad,
dessert and
fruit.
Fish Fork – Ladle – Soup Long Pronged

Oysters and and sauces Fork – Snails
prawn (Escargot).
cocktails.
A common procedure to polish cutlery is as follows:
1. Separate the cutlery into the different types
2. Take a handful of cutlery, holding it by the handles, and dip the ends into a bucket full of hot water and
lemon
3. Using a clean, lint-free cloth, polish the service end of the cutlery
4. Continue this procedure until all cutlery is polished
5. Place the cutlery, handles up, in the service position, either on a

table or at the waiter’s station. Polished cutlery should always be
placed on an underplate to be taken to the table for set up
6. Do not touch the top of the item that goes into the customer’s
mouth.
Certain cutlery items must be cleaned and polished according to manufacturer’s instructions.
Crockery
The type of crockery used by an establishment can vary depending on
the menu items offered, the style of service provided and the required
image the property wishes to create.
Crockery may be ‘badged’ with the name of the venue, or be unbadged.
Traditionally, crockery is white, but many colour options exist that can be
used to blend with a theme.
A. Chinaware
This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups
and saucers, soup spoons, vases, and ash trays made using a translucent ceramic
material.
B. Hollowware
This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These
containers are either made from glass or metals such as copper, brass, or stainless steel.

C. Silverware
The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are
made from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15
microns. Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice
bucket, and a salver.
D. Chafing Dish (Chafers)
These are food warming dishes. They keep the food warm for an
adequate time and temperature. They come in two variants: electric
or chafer fuel candle.
Chaffing dishes are available in multiple sizes, shapes, and lids.
Modern-day chafing dishes are made of light metal or ceramic with
handles, sometimes covered with a see-through lid. Here are some
chaffing dishes.
CROCKERY CHART
Side Plate Fruit Plate Cappuccino Set Tall Tea Cup
Dessert Plate Entrée Plate Stackable Set Coffee Set
Main Plate Saucers Show Plate Tea Pot

Platter Coffee Pot Soup plate Consommé Bowl
Breakfast Bowl Bouillon Cup Cloche/Dome Salad bowl
Soup Tureen Salt and Pepper Grinder Sugar Bowl Sauce Boat
Milk Jug Escargot Plate Bud Vase Oyster Plate
Glassware
Usually, wine glasses and water glasses are set on tables in the
room and it may be the waiter’s responsibility to do this, ensuring the
glassware is clean of marks, chips, cracks and lipstick.
Hold up to light and check for water marks.
The restaurant glassware should be polished before going on to tables.
This is achieved by placing a glass over a bucket of hot steaming water
and then polishing with a lint-free cloth.
Clean glassware should always be handled by the stem to avoid finger marks and placed upright on a tray to be
taken to the table for set up.
Many types of glassware exist but it is the responsibility of the bar staff to determine what is used for which
drink

Basic types of glasses
The three characteristics (parts) features of the glass are: Bowl, Base or Foot and stem. Glasses are classified
according to these feature
A. Tumbler - Flat glass that is basically a bowl with a stem or foot.
Jigger or short glass Old-Fashioned or

Highball (9 oz.) Collins (12 oz.
(2 oz.) Rock Glass (7¼ oz.)
Cooler (16½ oz.) Zombie (13½ oz.) Pilsner (10 oz.)
B. Mugs. A tumbler glass with a handle or a tall glass cup, and is usually
used for serving beer.
C. Footed Wares - Refers to style of glass in which the bowl sits directly on a base or foot.
Beer Pilsner (10 Hurricane (22 oz.)

Rocks (7oz.) Brandy Snifter (12 oz)
oz.)

D. Stem Wares - Include any glass having all three features – bowl, foot and stem.
Cocktail (5½ oz.) Sour (5½ oz.) Liqueur Glass Margarita (5 oz.)
Tulip Champagne (6
Champagne Saucer All Purpose Wine
oz.)
Condiments
Condiments are served with a meal to enhance or complement the flavour.
From the perspective of preparing for food and beverage service, the preparation of condiments is confined to
the preparation of ‘proprietary’ condiments. These are the bought-in, pre-prepared condiments that all venues
use.
They need to be prepared before service and, where appropriate, covered.
Some establishments prefer to serve their condiments in the original bottle, so it is important for that to be
checked for cleanliness as well, especially around the neck and the cap.
Condiments include:
 Tomato and barbecue sauce

 Sweet chilli/ chilli sauce
 Tabasco sauce and mustard
 Soy and fish sauce.
Butter and lemons

Butter is also a condiment and it is usually the responsibility of waiting staff (not
kitchen staff) to prepare the butter for service.
Butter can be served in:
 Cubes
 Curls
 Triangles
 Butter pots.
Some premises use the pre-packed, portion-controlled, foiled rectangles.
Service staff may also be responsible for:

 Slicing lemons for cups of tea or bar drinks
 Making lemon wedges to accompany the service of fish dishes.
Napkins
Linen napkins or paper serviettes are commonly used in food outlets.
Remember that napkins cost money, so they should be handled and treated
with this in mind.
There are a number of different napkin folds commonly found including:
 Cone
 Envelope
 Bishop’s Hat (also called Mitre)
 Fan
 Opera House
 Sail.
It is important that you can fold serviettes as required, because folding serviettes is an activity that can be done
during quiet periods.
There may also be times when you have functions for 300 – 400 people, and all staff may be asked to help fold
serviettes.
For more table napkins ideas, please visit: https://youtu.be/Eh1X0ZtRNC0

Waiter’s station
The main purpose of a waiter’s station is to provide the service staff with a location on the floor from which they
can work.
Items commonly found at a waiter’s station will reflect the service to be

provided and can be expected to include:
 Menus and wine lists

 All main types of cutlery – usually held in drawers
 Service plates, cups and saucers, spare glassware
 Napkins
 Service trays
 Salt and pepper shakers
 Sugar bowls
 Docket books and pen – or electronic equivalents
 Toothpicks
 Condiments – sauces, Tabasco, mustard, extra butter
Centerpieces or table decorations. These are the finishing touches that are essential to the overall harmony
of a table.
Some suggested materials to be use as centerpiece and decorations:

a. candles
b. flowers – bouquet and other arranged flowers
c. ice carving
d. fruits

Rules in the use of table decorations and centerpiece.
1. Keep them low so diners can see and converse across the table.
2. Centerpieces need not be always at the center.
3. Decorations on the buffet and tea service are larger and taller than dinner table decorations.
4. Use candles after dusk; they should burn above or below eye level.
5. Suit centerpieces to the occasion.
6. Always check for contrast as well as color harmony to achieve balance and coordination between table
appointments and centerpieces.
Pantry is the adjoining area or room to the kitchen from where the finished food or a drink is ready to be
served. This area serves as an ancillary capacity of the kitchen. The food is given final touch-up for presentation,
and then handed over to the serving staff. The pantry is often equipped with a sink attached with normal water
and hot water taps. The pantry mainly keeps the following necessary items:
 Refrigerator  Knives and chopping boards
 Electric oven  Hollowware like casserole, bowls, and dishes
 Toaster of various sizes
 Coffee Brewing Machine  Crockery
 Blender  Drinkware
 Electric food whisk  Cutlery
Sideboards in Pantry - Sideboards are mainly shelves with drawers.

These can be used to store hollowware and glassware. The following are the
different varieties of sideboards −
• Buffet − It has high legs than the sideboard.

• Credenza − They are the storage cabinets without legs. They
mostly have sliding glass doors.
• Server − A server is smaller, shorter, and more formal than a
buffet or sideboard.
• Sideboard − It has short legs.
Trolley
It is a serving cart used for serving as well as storing. It has wheels which
enable it to move easily around the kitchen. It is also used in elite food and
beverage outlets for serving the guests. It is available in various designs, sizes,
and shapes. You can choose on number of shelves and sections, and burners.
When not in use, it is preferably parked at the wall.

QUIZ # 7
Date: _____________
CHECK AND PREPARE EQUIPMENT FOR SERVICE
Instruction:
our Google Class. Coverage of the quiz will focus on the Module: CHECK AND
PREPARE EQUIPMENT FOR SERVICE
PRELIMINARY EXAMINATION (LABORATORY)

Date: _______________________ Score: _______________
TABLE NAPKIN FOLDING
Instruction: Using a handkerchief, practice and master ten (10) different napkin folds
and create one (1) signature fold. Signature fold should be unique and original. You
must be able to perform these eleven (11) folds within the time frame of 7 (seven)
minutes. If you are confident enough to perform this activity, just take a video while
performing it and send it to me through email or messenger. Below are the criteria for
evaluating your performance.
I. Grooming and Appearance (10 points)
Criteria: Score Remarks

 Student wear appropriate attire that reflects an ideal
FBS personnel.
II. Performance Checklist (130 points)

 Speed and Timing (10 points)
 Neatness and Sanitation (10 points)
 Mastery / Creativity (30 points)
• Degree of Difficulty (for the original fold) (20 points)
 Proper usage of accessories (5 points)
 Completeness (50 points)
 Table Napkin # 1:
 Signature Table Napkin:
FOR ANY QUESTIONS AND QUERIES

Don’t hesitate to reach out

LESSON 8: MENU PLANNING
Introduction: A menu should do more than simply convey what the operation offers for sale. When properly
designed, a menu could both inform customer and influences their purchasing decisions by serving the
merchandising tool to entice the customer.
Objective: To provide an understanding of the purpose and role of the menu in a foodservice operation.
Different types of menus for different types of applications are presented along with the components and uses
of each type.
Menu planning from the customer’s point of view:
The typical foodservice patron views a menu as more than a mere listing of what an establishment has to offer
for sale.
1. the appearance of a menu reveals the professionalism of the operation
2. hand written menu reflects a “homey” atmosphere
3. professional type set menu indicates a more sophisticated and sometimes elegant atmosphere.
4. a tattered, greasy menu with prices “whited-out” and items crossed out reflects lack of professionalism
5. a menu with small print and difficult to read writing may cause customer feel that the operation is trying
to hide something.
6. Menu items hidden under “clip-on” specials cause further problems and confusion for guests.
7. Attractive menu design entices would-be customers to enter.
Menu Planning
This is the selection of menu in advance for an upcoming event. Menu planning plays an important role
in customer satisfaction.
Menu planning is beneficial in the following areas −
Purchasing of essential material in advance.

 Pricing of the food.
 Guiding the food preparation.
 Evaluating the dietary needs.
 Evaluating the food in terms of necessary improvements.
The menu must be planned such that it goes well with the theme of the F&B outlet and it must be a good
bargain for food price and dietary value
Purpose of menu
1. The menu as a source of information
2. The menu as a marketing tool – posting them outside the restaurant can allow potential customers to
examine its offerings before entering.
Types of menus
1. A la carte – an a la carte menu is a static menu in which selections are priced separately, whereby the
customer selects his or her items individually. This menu is popular among fast food restaurant, snack
bars, and cafeterias.
2. Du jour – feature items that change on a daily basis. The operation has an opportunity to take advantage
of food products in their peak season when quality is at best. The opportunity to change the menu daily
gives the purchase the ability to select “specials” from suppliers.
3. Cyclical / Static Menu – a type of changing menu that rotates selections over a period of time.
4. Table d’ hôte – includes all specific courses of the meal – the appetizer, the entrée, a vegetable, a
starch and dessert – at a fixed (set) price.

5. Limited menu – is static and generally includes only six to eight main course items and a limited offering
of accompaniments. This type of menu is successful in both fast-food restaurants and specialty
restaurants such as steak and seafood houses.
6. The combination of menu types
7. Wine menu – a list of different wine varieties that accompanies the food of the guests.
8. Dessert menu - hhis menu displays puddings, cakes, tarts, ice creams, smoothies, fondues, sundaes,
sweet pies, and ice creams and frozen yogurts along with their respective prices.
9. Beverage Menu – this menu includes variants of tea and coffee, hot chocolate, juices, milkshakes,
mock tails, and so on. The wine menu includes wines, beers, liquors, types of water, cocktails, and spirits with
their respective serving quantities and prices.
Using menu as a selling tool

The menu as a selling tool can influence the customer’s buying decisions in three ways:
1. By offering suggestions
2. by highlighting special items
3. by the arrangement of the menu items on the page
Common mistakes in menus

1. Lack of specials
2. Menus that are too crowded
3. Use of uncommon terminology without clarification
4. Lack of logical order
QUIZ # 8
Date: _____________
MENU PLANNING
Instruction:
our Google Class. Coverage of the quiz will focus on the Module: Menu Planning

ACTIVITY # 7: MENU PLANNING
Date: _______________________ Score: _______________
Instruction: Create an A La Carte menu of your dream restaurant. The important

details or content of the menu are shown below. You can customize your menu
designs according to your likings and concept of the restaurant. Please take note of the
criteria in evaluating your menu:
Criteria
 Attractiveness The brochure has The brochure has The brochure has The brochure's
& exceptionally attractive formatting well-organized formatting and
Organization attractive and well-organized information. organization of material
formatting and information. are confusing to the
(20 points) well-organized reader.
information.
(20 – 16 points) (15 – 11 points) (10 – 6 points) (5 – 1 point)
 Creativity Graphics go well Graphics go well with Graphics go well Graphics do not go with
(graphics and with the text and the text, but there with the text, but the accompanying text or
pictures) there is a good mix are so many that there are too few appear to be randomly
of text and they distract from and the brochure chosen.
(40 points) graphics. the text. seems "text-
heavy".
 Writing – Known vocabulary Known vocabulary is
Vocabulary is correctly used correctly used with Known vocabulary Known vocabulary is not
along with several no new words. is incorrectly used. used at all.
(10 points) new
words.
(10 – 8 points) (7 – 6 points) (4 – 3 points) (2- 1 point)
 Writing – There are no There are 1-2 There are 3-5 There are several
Grammar grammatical Grammatical grammatical grammatical mistakes.
mistakes in the mistakes. mistakes.
(10 points) brochure.
(10 – 8 points) (7 – 6 points) (4 – 3 points) (2- 1 point)
 Neatness and The menu is neat The menu is neat but The menu is The menu is not neat and
Completeness and complete with lacks 1 – 3 required somewhat neat and lacks more than 5
the required content lacks 4 -5 required required content
(20 points) content content
PLEASE CHECK OUR MESSENGER ACCOUNT.

I WILL BE POSTING SOME SAMPLE OF MENU PETTERNS FOR YOUR REFERENCES

Content of the Menu
1. Name of the Restaurant

2. Food Items mainly:
 Appetizers
 Soup
 Salad and dressing
 Sandwiches
 Pasta
 Main course
 Beef
 Chicken
 Pork
 Seafood
 Desserts
 Hot dessert
 Cold Dessert
3. Beverages
 Non Alcoholic Beverage

 Hot Beverages
 Cold Beverages
 Alcoholic Beverage
4. Prices
Note:
 List down at least three (3) examples of each courses (appetizer, soup, salad and dressing...). Below
the name of the dish is its description. Description should be enticing and should give an idea to the
customer what the food is.
Example: Main Course: Beef

Grilled Beef Php. 350.00
A fresh Angus beef marinated with secret herbs and spices grilled
into perfection.
** Make use of adjectives that will describe the dish.
** Be creative in making your descriptions, you can make better that my example. Just be creative!
 Select a partner in making this activity. (this is by pair)

 Submit a draft of your menu before printing before printing for hard copy.
For further inquiries and questions, feel free to contact me.

LESSON 9: PREPARING ROOM FOR SERVICE
PREPARING ROOM FOR SERVICE

Introduction: Dining room is the place where food which has been carefully prepared is to be
served. In a foodservice establishment, care must be taken to prepare and arrange the dining room
such that efficient service to guests can be render. The best food may lose its appeal when served in
a poor manner. On the other hand, good service sometimes makes up for whatever is lacking in the
food.
I. Setting the mood or ambiance
Key points to consider by management or staff in setting the dining atmosphere
are:
 Lighting- daylight or bright lighting is preferred for daytime meal services. Subdued
light is more appropriate for evening dining. Candle light can enhance the mood for
evening dining but should not be used for daytime events.
 Views- tables should be set to take advantage of the views from the dining room
(subjects to the limitations of space)
 Music- background music appropriate in establishing a mood maybe
 Décor- the décor should be consistent and create harmonious
 Color selection plays an important part in the dining experience. Some colors are
warm, others cold, some are romantic, others are businesslike and so on.
 Live plants and fresh flowers make a major contribution to the overall presentation of
the dining area but must be placed carefully and well-presented and maintained.
In restaurants where profits are made from a high turnover (large numbers of
customers having a quick meal and leaving) the chairs may be deliberately designed
not to be too comfortable. Fixed chairs are used to give the impression of table seating
while fully utilizing dining space.
II. Preparing the things needed for the service
 Mis-en-place- a French term meaning “put in place” – can be defined as the equipment and
food is prepared ready for service before service begins.
 Station-mis-en –place – is the preparation of a waiter’s work station in a food service area,
housing all the equipment required for service.

A work station must have the following:
 All the necessary cutlery, ex: side knives, soup spoons, main (table) knives and forks, dessert
spoons and forks, tea and coffee spoons.
 Service gear (spoons and forks)
 Crumbing down equipment (small plate and service cloth)
 Service plates
 Tea, coffee service equipment (milk jugs, sugar bowls, cups and saucers, teaspoons)
 Glassware’s (tumblers, wine glasses-white and red)
 Under liners (under plate lined with a doiley or napkin)
 Bread and butter service equipment
 Napkins (serviettes)
 Service trays
 Toothpicks
 Menus
 Wine lists
 Spare docket books and pens
 Waiters friend
 Condiments
 Clean table linen
 Additional items to meet the special requirements of the establishment
Note: If the side stand is equipped with a plate/food warmer, it must be turned on
approximately 15 minutes before service begins.
During the course of service, busboys or busgirls should be notified to replace low
inventories of supplies if you are too busy to replace them on your return trips from the
kitchen.
III. Preparing the butter, oil and vinegar
Preparing the butter - butter is prepared before the guests arrive. Chill individual
portions of butter, whether they are curled, sliced or molded, by placing them separately
in iced water. This prevents the pieces of butter from sticking together. After they have
been chilled, place the portions of butter on butter plates and keep them in the
refrigerator until they are required for service.

 Preparing the oil and vinegar - as an alternative to serving butter with the
bread, some establishments prefer to serve oil and vinegar. A portion of good
quality olive oil at room temperature is placed in a small raised-edge plate and a
drop of balsamic vinegar is added to the oil. In some establishments the oil and
vinegar.
IV. Table set up and arrangement

Basic Principle in Table Set – up
A. Coordination of Table Appointments - Table appointments are the utensils used for
dining. The type of table appointment used in a setting should be so selected that the
flatware will blend perfectly with the dinnerware to achieve an air of harmony and unity.
B. Completeness of Table Set up

 All utensils are set up at the table prior to serving orders.
o Coffee and tea must go with sugar and milk or creamer.
 Placemat is set up when the table is not covered with tablecloth.
o It is placed at the center of the cover.
 Required 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 preset-up is made, the additional cutlery is completed prior to serving orders
C. Balance and Uniformity

• Even spacing between chairs and cover.
• Cutlery are spaced at least 1/2 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.
D. Order / Arrangement of Utensils

 All service utensils are placed on the appropriate side of the cover.
 The glasses, cups, saucers, spoon, knife and cocktail fork are on the right side.
 Fork and side dishes are on the left side.
 Folded paper napkin is 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 vase are placed at the center of the table.
 Cutleries are arranged in proper sequence following the order by which they will be
served.
E. Eye Appeal
 Appropriate appointments are not only the primary factors to successfully set the table.
 Presentation and visual appeal also counts especially when the audience knows nothing
about proper table setting. Appearance is actually the first to be judged and also the
first to determine whether a table set up is good or bad. However, eye appeal alone
does not guarantee a successful table set-up.
Eye appeal may be achieved using the following:
 appropriate color combination;
 additional accessories whether on the table or on the different table appointments;
 variation or an appropriate combination of old and new table trends;
 lighting effects on the background; and

 attractive furniture on the background of the set-up
F. Timeliness
 Timeliness does not only refer to time per se but can also be related to trends. Trends
determine which of the current table set-ups still appeal for the millennium customers.
It also refers to present practices applicable for setting tables in the present time or
what they call the “millennium age.” Some of the current practices in table setting
nowadays are as follows:
a. the use of glass etchings to accessorize the table;
b. the use of toys, balloons, etc. as centerpieces;
c. the use of precious stones for table accents;
d. minimal use of skirting for tables; and
c. the use of light and sound effects for additional background accessory.
V. Dressing the table

1. The Table Covering
 The table may or may not be covered depending on its appearance. A table may be
completely covered with a tablecloth when the surface is not attractive.
 When tablecloths are used, silence cloths must be used underneath.
 In setting tablecloth, it should be well pressed and with no creases except for the
centerfold.
2. Overhung
 The table cloth is laid so that the overhang is the same on all sides.
 An overhang of 12-15” is sufficient for sit-down meals. It may be floor length for buffet
tables.
 In order to have an even overhang all around, tablecloths are cut so that the points are
rounded.
3. Under liners
 For lace cloth, underlines need not be used unless you want to bring out the effect of
the lace. Then the under liner must have another color for a more colorful background.
4. Top Cloths
 Top cloths over the tablecloth may be used to avoid constant laundering of large pieces
of material.
 These top cloths are small pieces of material placed over the tablecloth. Like
tablecloths, top cloths must be well ironed out.
 They need not have an overhang, instead may just fit the table size of the table
surface.
 For a decorative effect, a different color or design of the top cloth may be used.
5. Mats and Runners
 Runners are long strips of material laid across the length or width of the table, such
that they provide the background for the covers.
 Mats and runners are used with or without tablecloths, especially when the table top is
of special finish.
 Since mats and tables are available in different shapes and sizes, certain principles are
followed in setting the mats.
 In general, mats are placed on the table at a distance of 1-1 1/2 in. from the edge.

 Also regardless of hemming and fringes, mats look better when flushed with the edge
of barrow rectangular tables.
 Round and oblong mats are placed an inch away from the edge of these tables.
 On round tables, rectangular mats are placed so that the corners are flushed
with the table edge.
 Round mats are flushed with the table edge or placed such that the parts of it
overhang the table
VI. Laying the Table Appointments
A. FLATWARE
 In setting the flatware, it should be spotless and free from fingerprints. Only the number and
the type of pieces required for refined dining are placed.
 If several pieces are required, do not place more than three pieces of flatware on either side
of the plate. Remember to place them in order of use. The farthest from the plate will be the
first to be used.
 All the flatware is laid so that the ends of the handles are aligned with the edge of the mats or
from 1 to 1 1/2 in. from the table edge.
Rules in Setting Flatware
The flatware is placed close enough together without touching each other.
In general, we follow these rules in setting the different flatware:
1. Forks are generally laid with tines facing up the left side of the plate.
a. When only the fork is required, and no other flatware is laid, the fork is placed on the
right side of the plate.
2. Knives are laid down with the cutting edges toward the plate, and placed on the right side
of the cover.
a. When knives and spoons are set, the knife is placed nearer the plate.
Note:
Ordinarily, a Filipino family meal does not require the use of a dinner knife; hence it is
rarely found in the usual setting.
b. In some rural areas, it is common to lay fork with tines down or even under the
plates. The plate is placed turned over for sanitary reasons, to protect from unavoidable flies.
3. Spoons are laid with bowls up at the right of the plate, just like with the forks.
 In some areas, it is customary to lay spoons with bowls down or under the plate.
 Spoons are essential; tools for dining in the Filipino manner, not only for soup but for
other dishes as well.
4. When teaspoons are necessary, these are placed at the right side of the dish.
 When two pieces are necessary, these may be placed on either side of the dish.
 When the dish is served by a member of the family, the serving flatware is placed at
the left and right side of the cover or laid to the right and left of the dish which is placed near
the cover.
 Generally, it is not aesthetically proper to have the serving flatware stack into the food
at the start of the meal.

B. DINNERWARE
Laying of dinnerware follow the following basic principles.
 Dinner plates are generally placed turned up in the middle of the cover.
 Soup plates are placed on the dinner plate.
 Cereal bowls are placed at top left of the dinner plate.
 Cups and saucers are placed at the top right or the right side.
 When bread and butter plates are necessary, these are placed at the left of the cover and
should be near the tip of the fork.
 When a salad plate is necessary, this is placed on the top left.
 When both bread and butter and salad plates are required, the salad plate is placed at the left
side of the dinner plate, below the bread and butter or beside the fork.
C. BEVERAGE WARE
The laying of the beverage ware follows the
guidelines below:
 Drinking glasses are placed at the tip of
the dinner knife or at the tip of the
dinner spoon on the right side of the
cover.
 When wine or juice glasses are needed
for the meal, these are placed below the
drinking glass in a diagonal or triangular
fashion.
Traditionally, no more than three
glasses are placed for each cover.
 Set coasters when cold beverages are
served and un footed wares are used.
Coasters are small under liners
used to protect the table from drops due
to condensation.
It is not necessary to use coasters for stemmed ware.
QUIZ # 9
Date: ___________
PREPARING ROOM FOR SERVICE
Instruction:
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our Google Class.
Coverage of the quiz will be: Preparing Room for Service

ACTIVITY # 8
Date: ____________
CREATING A SIDE STATION FOR THE SERVICE
Instruction: In a long bond paper, create a sample of side station that
showcase the necessary materials needed for the service.
ACTIVITY # 9, 10, 11
Date: ____________
TABLE SET UP
Instruction:
Activity # 9: In a long bond paper, draw a sample table set up of AMERICAN
SET UP. Apply the different table set up principles in your output.
Activity # 10: In a long bond paper, draw a sample table set up of FRENCH SET
UP. Apply the different table set up principles in your output.
Activity # 11: In a long bond paper, draw a sample table set up of RUSSIAN
SET UP. Apply the different table set up principles in your output.

LESSON 10: SEQUENCE IN FOOD SERVICE
1. TAKING RESERVATIONS
While walking in and waiting to be seated will be a more than adequate approach for the
bulk of most restaurant excursions, it is helpful to learn how to book restaurant reservations for
special cases. If you are on a date and want to ensure that you have a table waiting; if you need to
be in and out of a dinner on a fairly tight schedule; or if you want to eat at a fine restaurant that only
accepts reservations, this skill will be useful. Learning to make restaurant reservations will help you
make the most of your dining experience. It can also help you get into fine restaurants that are
heavily booked.
ACTIVITY # 12
Date: ____________
TAKING RESERVATIONS
Instructions: Make a script, either a drawing presentation or in a conversation
format of a scenario that shows the procedures of taking restaurant reservation.
2. WELCOMING THE GUESTS

A. Importance of a pleasant welcome
The personal skills shown by the food and beverage staff go a long way towards selling an
establishment and making a guests feel at home in a friendly and relaxed atmosphere.
This aspect of service is often neglected and all employees should impress upon their staff at
regular intervals the great importance attached to customer contact.
B. Standard procedures in welcoming guests
1. Be familiar with the set-up in the dining room.
Procedure: Find out what tables are designed for 2, 3, or 4 people and which ones are reserved for
those with reservation.
Rationale: This makes it easy to locate appropriate tables.
2. Stay at the outlet entrance.
Procedure: Approach the guest, look at each one, greet them with a smile and mention their name
and position (if known).
With hands outstretched, show the way to the table and say:

“This way please” or “May I suggest a table for you?”
Rationale: Eye contact and smile make the guest feel welcome and valued.
Points to Remember!
In a food service career, looking your best is important. It shows customers
that you take pride in yourself and your work.
To look your best, you should take care of your health, keep clean, take care of
your clothes and choose comfortable shoes.
You should avoid wearing strong perfume or cologne and any clothing or jewelry that might get
in the way. Long hair should be tied back.
Guests may be greeted and seated by the maître d’ hotel, hostess, headwaiter, head
waitress, receptionist, or who keeps track of open tables, assigns waits, and seats
people as their turn or reservation comes up.
This process can make the guests feel welcome and give them a good first impression
of the restaurant. It also allows the maître d’ hotel to control the traffic flow of guests
in the dining room by seating guests evenly among stations and staggering the
seating.
Basic phraseologies in welcoming/greeting guests:
A. If you do not know the customer) or (Guest with no Reservation)
“Good evening sir/madam, welcome to ___________ Café!”
“Where would you like to be seated? Smoking or non-smoking area?”
“How many are you in the party?’
“This way please” (lead the way with outreached hand)
For guest with reservation
“Good evening sir/madam, welcome to _____________”.
“May I know sir/madam if you have a reservation”.
“May I know your name please?”
“Sir/madam we reserve a special table for your party”
“This way please” (lead the way with outstretched hand
For guest with no reservation
If there is no available table, tactfully inform the guests and advise them to wait at the lounge.
Procedure: Graciously look at the host as you say:
“I’m sorry sir/ma’am, but we are fully booked at the moment, do you mind waiting at the
lounge and I will call you once a table would be available.”
Do not just say “we’re full” as there might be seats that will soon be vacated. Have
a waiting lounge for waiting guests to make them comfortable while waiting.

3. SEATING OF GUEST
Where to sit the customers:
 For the first customer, seat them at the center.
 For a well-dressed customer seat, them at the center.
 For customers with children, seat them in a corner,
since children are bound to make noise.
 Seat a lady in a best view of the restaurant.
 Group of executives might be seated in a corner.
 Couple who wish to have privacy will be seated in a
corner.
 A loner might be seated near the bar.
In seating the guest:
a) Pull out the chair by holding with both hands the side top back rest of the chair.
b) When the guest is in the act of sitting, waiter pushes the chair by holding with both hands.
The side of the backrest of the chair and with the use of his right foot and thigh pushes the
chair towards the guest until she is seated. When doing so make it slowly.
c) Should the gentlemen wish to seat his lady, let him pull and push the chair for his lady.
d) When guest is in group the hosts’ seats his guest according to his liking. Waiter assist by
pulling out chair for the ladies first then the gentlemen.
e) In the case of a large group, simply gestures your hand as if you are assisting them.
f) Check if guests are seated comfortably.
4. OPENING / LAYING OF TABLE NAPKIN
Opening napkins for your guest ensure that the napkin is out of the way when drinks and food are
served. Some guests will open their napkins as soon as they sit down. Others will wait for the food
server to open it for them. Here’s the technique:
 Pick up the napkin with the right hand from the guest’s right, if the napkin is folded at the
center of the cover. But if table napkin is located at the left side stay at the left side with your
left hand taking the napkin.
 Shake the napkin from its fold into a triangle, or square.
 Place it across the guest’s lap with the longest side closest to the guest.
 Move around the e table opening the napkins; open the host’s last.
5. SERVING WATER
Iced water may be offered to the guest after the greeting and welcoming procedures. The purpose of
serving iced water is to refresh the guest’s plates and allow them to select a pre-dinner drink. It
should always be available, although in some establishments it may not be the practice to serve it
unless it is asked for. (Sometimes countries, including Japan and USA require fresh water to be made
available, and visitors from those countries will expect iced water to be made available without their
having to ask for it.)

Procedures involved:
 The water goblet is positioned at the top of the dinner knife.
 Water is poured from the right of the guest, without lifting the
glass.
 Move around the table pouring the water, serving the host last.
 Continue to offer water throughout the meal as required.
6. SERVING BREAD AND BUTTER/OIL
Bread, in some other form or other, is usually served as soon as the guests
are seated. It may be placed in a basket on the table or served individually
(silver service).
The silver service technique is:
 Carry the breadbasket, and butter or oil plate, in the left hand using
the two-plate method.
 Place the butter or oil plate in the center of the table.
 Transfer the breadbasket to the flat of the left hand.
 Serve from the guest’s left.
 Hold the bread basket using your left hand
 Transfer the bread from the basket to the bread plate using spoon and fork.
 Move around the table, serving the host last.
 (In case of 2 customers, after serving the bread, serve the butter
individually).
QUIZ # 10
Date: ___________
TAKING RESERVATIONS, WELCOMING & SEATING GUEST, LAYING OF TABLE NAPKIN,
POURING WATER AND SERVING BREAD AND BUTTER
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will be: Taking Reservations, Welcoming &
Seating Guest, Laying of Table Napkin, Pouring Water and Serving Bread and Butter

MIDTERM EXAMINATION (LABORATORY)
Instructions:
Make a simple table set up in your house, use plate, spoon, fork and glass that is available in
your home. For napkin you may replace it by using a handkerchief. You may ask anyone in your
home to be your guest.
Record a video that you are performing the following:
 Dressing the table
 Setting the table
 Taking Restaurant Reservation
 Welcoming the guest
 Seating the guest
 Laying of table napkin
 Serving Water
 Serving Bread and Butter
Take a video while performing it and send it to me through email or messenger. Below are the
criteria for evaluating your performance.
I. Grooming and Appearance (10 points)

 Student wear appropriate attire that reflects an ideal
FBS personnel.
II. Taking Reservation: (50 points)

RESTAURANT RESERVATION FORM
Guest Name:
First Name M.I. Last Name
Guest Address:
Guest Email Address:
Contact Number:
Date of Reservation:
Month Day Year
Time of Reservation:
Number in party:
Occasion (e.g. birthday):
Special Requirement(s):

Part III. Sequence in Food Service (70 points)
PERFORMANCE CRITERIA CHECKLIST
. 1. CLOTHING THE TABLE (10 points)

Criteria 2 4 6 8 10
 Checked if the table is steady in position or not.
 Check for the cleanliness of the table cloth before using.
 Fold the table cloth according to the technique in concertina fold.
 Clothed properly the table according to procedure.
2. SETTING UP THE TABLE (20 points)

Criteria 0 5 10 15 20
 Are the principles in setting the table were followed with regard to the
following:
 a. Coordination of Table Appointments
 b. Completeness of Table Set-Up
 c. Balance and uniformity
 d. Order/arrangement of Utensils
 e. Eye appeal
 f. Timeliness
 Practiced proper handling of table appointments.
3.WELCOMING OF THE GUEST (10 points)

Criteria 2 4 6 8 10
 Stayed at the entrance in greeting your guest
 Checked details of reservation on established service industry standard
policy
 Received your guest properly by greeting them and smiling
 Used appropriate words in welcoming your guest
4. OPENING AND LAYING OF TABLE NAPKIN (10 points)

Criteria 2 4 6 8 10
 Asked permission from your guest before you unfold the napkin
 Opened the napkin properly
 Laid the napkin appropriately
 Used courteous and polite words
5. POURING OF WATER (10points)

2 4 6 8 10
 Served the water at the right side of your guest
 Is there no spillage
 Poured evenly on the water goblets
 Practiced polite and courteous communication/ social skills
 Practiced proper handling and safety in pouring/ serving water
6. SERVING THE BREAD AND BUTTER (10 points)

Criteria 2 4 6 8 10
 Presented the bread and butter before placing it to your guest bread
plate
 Handled the service gear correctly
 Served the bread at the left side of your guest
 Used polite and courteous words in your service
 Practiced hygiene and sanitation in serving bread and butter
For any questions and clarification, don’t hesitate to reach out.


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FUNDAMENTALS

College of Hospitality and Tourism Management

my Mobile number: 09129289145;

my e-mail address: BCU.angelo.bayacsan@gmail.com;

our group chat account in FB messenger: BCU _ FBS 20 - 21

College of Hospitality and Tourism Management

1 FOOD AND BEVERAGE TERMINOLOGIES January 14, 2021 5

PRELIMINARY EXAMINATION (Laboratory) 40

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7 CHECK AND PREPARE EQUIPMENT FOR February 18, 2021 30

MIDTERM EXAMINATION (Laboratory) 56

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College of Hospitality and Tourism Management

College of Hospitality and Tourism Management

Reminder: Review before taking up your quiz.

- It is a type of specialized service. Lounge service is done at the lounge

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Reminder: Review before taking up your quiz.

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Date: _____________ Score: __________

FOOD AND BEVERAGE TERMINOLOGIES

Sample # 1: Letter Scramble Sample # 2: Crossword Puzzle Sample # 3: Word Search

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FOOD AND BEVERAGES PERSONNEL

The purpose of the F & B Department:

The Role of the Restaurant Organization

FOOD AND BEVERAGE PERSONNEL AND THEIR RESPONSIBILITIES

1. Restaurant Manager (Directeur du restaurant)

2. Head Waiter (Maitre d’ hotel)

College of Hospitality and Tourism Management

An example of an organizational structure of a restaurant

3. Head wine waiter

4. Wine waiter/Sommelier (under head wine waiter)

5. Apprentices (under head wine waiter)

6. Station head waiter (Maitre d’ Hotel de Carre)

7. Chef de rang/station waiter (under station headwaiter)

8. Asst. station waiter/Demi-chef de rang (under station head waiter)

9. Asst.waiter/commis de rang (station headwaiter)

10. Apprentice /Débarrasseur (station headwaiter)

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KEY PERSONNEL OF FBS DEPARTMENT

Reminder: Review before taking up your quiz.

KEY PERSONNEL OF FBS DEPARTMENT

Personnel Duties and responsibilities Observations in terms of Service

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Cleanliness of the body

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7. Honesty and Integrity

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FOOD AND BEVERAGE STAFF ATTITUDES AND COMPETENCIES

Name of the Restaurant: _____________________

7. Honesty and Integrity

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1. Fast food / Quick Service Restaurants

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7. Eat all you can Buffet & Smorgasbord

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Reminder: Review before taking up your quiz.

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Food Service Arrangement

 Portions of foods are brought to the dining room on serving,

Date: ___ Score:

Date: _________ Score: _