Module 2 (FSM 6) PDF

Republic of the Philippines
Laguna State Polytechnic University

Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited
LSPU Self-Paced Learning Module (SLM)
Course FSM 6: Food and Beverage Service Procedure
Sem/AY Second Semester/2022-2023
Module No. 2
• Preparation of the Restaurant
• Various forms of a meal courses
Lesson Title • Table sauces
• Meals and menu planning
• Different forms of service
Week
Week 5-8
Duration
Date February 27-March 24, 2023
Description This course provides information on the preparation of the restaurant, various forms of meal
of the Lesson courses, table sauces, meals and menu planning and the different forms of service.
Learning Outcomes
Intended Students should be able to meet the following intended learning outcomes:
Learning 1. Develop critical thinking of the facts, concepts and theories in basic baking.
Outcomes
2. Manipulate tools and equipment used in the laboratory settings.
3. Express ideas and opinions regarding the application of food selection and management in
improving the quality of lives among communities
4. Manifest appreciation of the importance of application of concepts in basic baking in daily life
situations.
Targets/ At the end of the lesson, students should be able to:
Objectives • Differentiate mise en place to mes-en-scene
• Enumerate the different kinds of meal courses
• Define menu planners,
• Prepare a a la cart menu plan
Student Learning Strategies
Online Activities A. Face-to-Face Discussion

(Synchronous/ (For further instructions, refer to your Google Classroom and see the schedule
Asynchronous) of activities for this module)
B. Learning Guide Questions:

1. What is the purpose of mise en place?
2. What are the different types of tables setting?
3. What is Filipino food service style?
LSPU SELF-PACED LEARNING MODULE: FSM 6 (FOOD AND BEVERAGE SERVICE PROCEDURE)
Province of Laguna
Note: The insight that you will post on online discussion forum using Learning
Management System (LMS) will receive additional scores in class participation.
Lecture Guide
I. Preparation of the Restaurant

Service the term is used for all the duties and have to be carried out in order to have
the room place ready for service. A duty Rota is prepared showing the task and duties
to be completed before service and the member of the staff responsible to the duty is
indicated along with the duty.
Preparing fir restaurant service: Setting up the room to reflect the identified service
session needs.
1. Update floor plan
2. Prepare and adjust the environment
3. Check and prepare service equipment
4. Prepare condiments
5. Prepare butter and lemons
6. Prepare waiter’s station
Offline Activities 7. Cleaning and checking the dining area
(e-Learning/Self- 8. Checking and cleaning the customers area.
Paced)
I. Mise en place and mise-en-scene

Mise and scene a French term which refers to “prepare the environment and make it
presentable”
Food and beverage outlets should be pleasant, comfortable, safe and hygienic to
ensure better environment to accept guests.
Mise en place is a French term that literally means, “setting in place” for having all your
ingredients measured, peeled, sliced, cut, grated before cooking. Food and beverages
mise en place means to gather and arrange the items and tools needed for serving.
2. General rules on table service

The following rules for setting a table correspond to the numbers seen in the table
setting illustration below. The flatware, plate, and napkin should be one inch from the
edge of the table. The plate is always in the center of the place setting. The dinner fork
is placed at the left of the plate.
Province of Laguna
3. Useful tips for FBS

⚫ Be aware of changing consumer trends.
⚫ Don't be afraid to be a little 'different' with your menu.
⚫ Treat your guests like they're family over for dinner.
⚫ Treat your hotel restaurant as a unique business.
4. Restaurant Vocabulary
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II. Various forms of a meal courses:

1. Hors d’oeuvres
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Hors d'oeuvres (pronounced "or-DERVS") are small one- or two-bite items that are
served before dinner, usually accompanied by cocktails. As well, hors d'oeuvres may be
served at a cocktail party where a full dinner is not being served. Hors d'oeuvres can be
served at a table or passed on trays among guests.
2. Potege
“High-tech” at Protégé is classic haute cuisine technique, honed in the world’s finest
kitchens and casually dressed as a neighborhood date night eatery. In reality, it’s a
restaurant serving meticulously crafted modern American dishes alongside a wine
lover’s dream list.
3. Poisson
Province of Laguna
The term literally means "April Fish," and originated when those duped by pranksters
were marked with the image of a fish on their backs.
4. Entree’
The word entrée (pronounced "ON-tray") can be a confusing one, especially for world
travelers. It's a culinary term that signifies a course during meal service, but which
course depends on where you're dining. In the United States and parts of Canada, the
word entrée is often used to mean the main dish part of a meal, such as a roast
chicken with vegetables. However, in other countries, particularly Europe, it is not
uncommon to hear the word entrée used to indicate a first course, appetizer, or starter.
This can include hors d'oeuvre, soup, or salad.
5. Reveve
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It’s a tyranny of meat-in-brown-sauce.” As the rest of the world had begun to

(re)discover their own cuisines and innovate, the French restaurant seemed to be
stagnating in a pool of congealing demi-glace.
6. Sorbet
Sorbet (/sɔːrˈbeɪ/) or sherbet is a frozen dessert made from sugar-sweetened water

with flavoring – typically fruit juice, fruit purée, wine, liqueur or honey. Generally,
sorbets do not contain dairy ingredients, while sherbets do. Its name came from the
Iranian origin sharbat.
7. Roti
Province of Laguna
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent
made from stoneground whole wheat flour, traditionally known as gehu ka atta, and
water that is combined into a dough. Roti is consumed in many countries worldwide.
Its defining characteristic is that it is unleavened.
8. Entrement
Entremets (/ˈɑːntrəmeɪ/; French: [ɑ̃ tʁəmɛ]; from Old French, literally meaning
"between servings") in French cuisine historically referred to small dishes served
between courses but in modern times more commonly refers to a type of dessert.
9. Savoury - It’s a savory dish, especially a snack or appetizer.
Province of Laguna
10. Desserts - the sweet course eaten at the end of a meal.
11. Cafe/coffee
The English term café, borrowed from the French, derives ultimately from the Turkish
kahve, meaning coffee.
III. Tables Sauces
Province of Laguna
A table condiment or table sauce is more specifically a condiment that is served

separately from the food and is added to taste by the diner. Condiments are sometimes
added prior to serving, for example, in a sandwich made with ketchup, mustard or
mayonnaise.
IV. Garnishes
A garnish is an item or substance used as a decoration or embellishment accompanying

a prepared food dish or drink. In many cases, it may give added or contrasting flavor.
Some garnishes are selected mainly to augment the visual impact of the plate, while
others are selected specifically for the flavor they may impart.
Province of Laguna
V. Meals and Menu Planning

1. Different types of menus
1.1 Table d’hote
• a restaurant meal offered at a fixed price and with few if any choices.
Province of Laguna
1.2 A’la carte
• listing or serving food that can be ordered as separate items, rather than part of a
set meal.
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1.3 State banquet
A state dinner or state lunch is a dinner or banquet paid by a government and hosted
by a head of state in his or her official residence in order to renew and celebrate
diplomatic ties between the host country and the country of a foreign head of state or
head of government who was issued an invitation.
Province of Laguna
1.4 Buffet-cold/hot spreads
Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure
prices by weight or by number of dishes. Buffets usually have some hot dishes, so the
term cold buffet (see Smörgåsbord) has been developed to describe formats lacking
hot food.
Province of Laguna
VI. Different forms of service

1. Russian food service
Russian service is a form of table service. ... In Russian service, the food is sent out
of the kitchen piping hot when the time is right for it, and offered to diners by waiters,
serving from a diner's left side. Meats are sent out of the kitchen already carved on
platters.
2. American food service

American Service: Guests are seated. Foods are pre-portioned in the kitchen, arranged
on plates and served by servers from the left. Beverages are served from the right. Used
dishes and glasses are removed from the right.
Province of Laguna
3. French food service

French cart service is a method in which food is partially prepared in the kitchen and
brought out on a cart to be fully prepared table-side. It is an uncommon, technically-
demanding, and highly professional serving method reserved for upscale restaurants,
high-end resorts, and cruise ships.
4. Indian food service

You would usually be served the standard Indian meal, which comprises flatbreads like
naan, chapati, roti or paratha, daal, curries, raita, rice, pickles and some sweets.
The food served might differ if you go to different regions of the country, like Punjab,
Gujarat, Bengal, north-east India or south India.
Province of Laguna
5. English food service

English service requires the food to be placed on large platters or in large bowls.
These food portions are then delivered to the guest's table by waiters/servers. ... The
guests then pass the food around the table and serve themselves. In some cases, the
host may also ask the waiter to serve the food.
Performance Tasks
Activity 1: Why is Mise en place an important skill to learn and practice. Summarize your
answer in 15 words or less.
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Activity 2: Why practice effective mise en place?
Activity 3: What are the basic food and beverage service procedures?
Activity 4: What is the importance of food service in hospitality management?
Activity 5: Prepare and present a a’la cart menu plan.
Province of Laguna
Understanding Directed Assess
Rubric for Designing Lesson Plan (PT 2)
Adopted from: https://www.coursehero.com/file/41388589/EDRD-430-COOPER-Lesson-Plan-

Rubricdocx/
Learning Resources
• Students’ Handbook
• Reyes, Maria Corazon, Simon Jocelyn Y., Food Selection and Preparation Manual, Copyright 2009
• Soriano, Nora N. A Guide to Meal Management and Table Services, Copyright 2010
• Soriano, Nora. A guide to Food Selection, Preparation, and Preservation. Manila: Nation Book Store,
1994
• Panlasang Pinoy.com/index
• College of industrial education, food and beverage preparation service management syllabi. LSPU San
Pablo City Campus, 2018.
• Hayter, Re. Food, Drinks Service. Australia: Thomson Learning, 2000.
Province of Laguna

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Republic of the Philippines

Laguna State Polytechnic University

LSPU Self-Paced Learning Module (SLM)

Course FSM 6: Food and Beverage Service Procedure

Sem/AY Second Semester/2022-2023

Student Learning Strategies

Online Activities A. Face-to-Face Discussion

B. Learning Guide Questions:

I. Preparation of the Restaurant

I. Mise en place and mise-en-scene

2. General rules on table service

3. Useful tips for FBS

II. Various forms of a meal courses:

It’s a tyranny of meat-in-brown-sauce.” As the rest of the world had begun to

Sorbet (/sɔːrˈbeɪ/) or sherbet is a frozen dessert made from sugar-sweetened water

9. Savoury - It’s a savory dish, especially a snack or appetizer.

10. Desserts - the sweet course eaten at the end of a meal.

III. Tables Sauces

A table condiment or table sauce is more specifically a condiment that is served

A garnish is an item or substance used as a decoration or embellishment accompanying

V. Meals and Menu Planning

1.2 A’la carte

1.3 State banquet

1.4 Buffet-cold/hot spreads

VI. Different forms of service

2. American food service

3. French food service

4. Indian food service

5. English food service

Activity 4: What is the importance of food service in hospitality management?

Activity 5: Prepare and present a a’la cart menu plan.

Understanding Directed Assess

Rubric for Designing Lesson Plan (PT 2)

Adopted from: https://www.coursehero.com/file/41388589/EDRD-430-COOPER-Lesson-Plan-

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