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/2020-2021
Module No. 4
Lesson Title Food and Beverage Service Procedure
Week
Week 13-16
Duration
Date April 24-May 19, 2023
This course provides information on the preparation of the restaurant, various forms of
Description meal courses, table sauces, meals and menu planning and the different forms of service.
of the
Lesson

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 A. Explain the staff organization of f and b department, and inter and intra department
coordination
B. Enumerate the modern trends in the hotel and catering industry
C. Specify the kitchen industry

Student Learning Strategies

Online Activities A. Face-to-Face Discussion

(Synchronous/ B. Learning Guide Questions:
1. How does food and beverage coordinate with other departments?
Asynchronous) 2. What is inter departmental relationship?

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

Lecture Guide

Offline Activities F and B department coordination with/in others departments/sections

(e-Learning/Self- The three important things:
Paced)
A. Intra relation (within department)
B. Inter relation (with other departments of hotel)
C. An Inter departmental coordination is a system, process, department, etc. That
operates an isolation from others.

Food and Beverage department is responsible for preparing menus, foods, and
managing inventory of food and beverage items. The front office staffs interact with all
departments of the hotel, including marketing and sales, housekeeping, food and
beverage, banquet, controller, maintenance, security and human resources
The inter-department relation (IDR) involves the pattern of cooperation among various
units or components of the administrative structure of the organization
The intra-departmental is within a department; “intradepartmental memos”
intradepartmental interactions are the communications that occur within a single
department/ while interdepartmental communications occurs between personnel in
different departments.

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited
SILVER POLISHING

1. Polivit method or electrolytic method. A polivit is an aluminum metal foil containing

holes which is best used in an enamel or galvanized iron bowl. It is a quick way of
cleaning silver. This method produces good results and is suitable for large pieces of
equipment such as entree dishes, salvers, trays, and jugs, etc.
2. Plate powder method. This method is deal for article like crusts, toast rack, trolley
parts, etc. The articles to be cleaned must be free from grease. Plate powder which is
pink in color is mixed with spirit and rubbed over the surface of the article to remove
tarnish.

3. Burnishing method - is a method of polishing and hardening the surface of a work

piece. It is often used to smooth the surface of a workpiece that has previously been cut,
evening out the microscopic peaks and valleys left behind by the machining process.
Process by which a smooth hard tool (using sufficient pressure) is rubbed on the metal
surface, this process flatters the high spots by causing plastic flow of the metal.
Burnishing improves the surface finish, surface hardness, wear-resistance, fatigue and
corrosion resistance.

SIGNIFICANCE OF PANTRY AND STILL ROOM IN Food and Beverage Operation

STILL ROOM/PANTRY
This is a service area whose main function is to provide items of food and
beverages required for the service of meal and not catered for by other major
departments in a hotel such as the kitchen, larder and bakery.

What is still room or pantry?

Definitions of still room. a pantry or storeroom connected with the kitchen (especially
in a large house) for preparing tea and beverages and for storing liquors and preserves
and tea etc. synonyms: stillroom. type of: buttery, larder, pantry. a small storeroom for
storing foods or wines.

What is pantry in F&B?

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.

Why is a still room called a still room?

The use of the still room devolved to making only jams, jellies, and home-brewed
beverages, and it became a store room for perishables such as cakes. ... Still Ltd whose

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited
boilers would be found in still rooms, but their product was named after its proprietor
and not after the word still room.

What is the significance of wash up in F&B department?

The Wash up area is the most important service area and must be cited correctly so
that the brigade can work speedily and efficiently when passing from the
food service area to the kitchens. The layout and positioning of the area should be at
strategic point so that it can be easily reachable with least leg work.

Modern Trends in the Hotel and Catering Industry

1. Ecotels

Ecotel is a new concept in hospitality that claims to work for environment protection
and preservation. They recycle things, ask customers to reuse towels, etc. All eco-
certified hotels must pass a detailed inspection and satisfy stringent criteria designed
by environmental experts.

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

2. Fast food outlets

A food retailing institution featuring a very limited menu, precooked

or quickly prepared food, and take-out operations.

Why is it called fast food?

Fast food began with the first fish and chip shops in Britain in the 1860s. Drive-through
restaurants were first popularized in the 1950s in the United States. The term "fast
food" was recognized in a dictionary by Merriam–Webster in 1951. ... Many fast
foods tend to be high in saturated fat, sugar, salt and calories.

What is considered as fast food?

Fast food refers to food that can be prepared and served quickly. It can come from
many places: sit-down restaurants, counter service, take-out, drive-thru, and
delivery. Fast food is popular because the food is inexpensive, convenient, and tastes
good.

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited
3. Adventure tourism

Adventure tourism involves experiencing your destination through physically

participating in activities. This can involve a variety of actions such as; hiking,
snorkeling, sky diving, and much more. Therefore, adventure tourism appeals to those
seeking adrenaline and thrill.

4. Theme restaurant

A theme restaurant is a type of restaurant that uses theming to attract diners by

creating a memorable experience.
Different Types of Restaurant Concepts
• Fast Casual. One of the hottest trends at the moment is fast casual, which is a slightly
more upscale (and therefore more expensive) than fast food.
• Family Style
• Fine Dining
• Café or Bistro
• Fast Food
• Food Truck
• Restaurant Buffet
• Pop Up Restaurant

Below you'll find the best WordPress themes for your restaurant website.
• 1. Cafe Pro. Cafe Pro is a beautiful WordPress restaurant theme.
• Astra. Astra is a fast WordPress multi-purpose theme.
• Divi
• Ocean WP
• Ultra.

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited
• Hestia Pro
• Liber
• Salt and Pepper
What was the first themed restaurant?
Credit for the development of the first theme restaurants goes to Paris cafés and
cabarets which opened in Montmartre in the later nineteenth century

5. Welfare catering
Welfare catering is the provision of food and drinks for those who obviously could not
afford it or pay for it. The objective is to provide a service without necessarily making a
profit. The welfare catering establishments focus on nutrition and non-economic
factors. Examples are: institutes, schools, hospitals, prisons etc.

What are the 2 types of catering?

TYPES OF CATERING: There are two main types of catering on-premises and off-
premises catering that may be a concern to a large and small caterer.

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

Performance Tasks
Answer the following questions:
1. Why is interdepartmental communication important?

2. What is the difference between inter and intra in departmental food and beverage service?

3. Which method are used for silver cleaning

4. What is the concept of ecotels?

5. What are the duties of a kitchen steward?

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

Understanding Directed Assess

Rubric for Designing Lesson Plan (PT 2)

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

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

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.

LSPU SELF-PACED LEARNING MODULE: FOOD AND BEVERAGE SERVCIE PROCEDURE