7

Technology and
Livelihood Education
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Food and Beverage Services
Module 2
Identify Organizational Chart and Job
Description of Food and Beverage
Services
 Department of Education ● Republic of the Philippines
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: Identify Organizational Chart and Job Description of Food and Beverage
Services
First Edition, 2020

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of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.

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Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Writer: Ma. Pamela P. Estomago
Editor: Ione X. Canonigo
Evaluators: Ricardo M. Vidad
Florence B. Dantes
Corine T. Rongcal
Illustrator and Layout Artist: Denver Ian L. Gimeno

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Assistant. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
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Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
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Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang
Cagayan De Oro City
 Contact Number: (088) 880 7072

7
E-mail Address: region10@deped.gov.ph

Technology and
Livelihood Education
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PRINTTO Module 2
Identify Organizational Chart and Job
Description of Food and Beverage Services

This instructional material is collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations to the
Department of Education-Region 10 at region10@ deped.gov.ph.

Your feedback and recommendations are highly valued.

 Department of Education ● Republic of the Philippines
INTRODUCTORY MESSAGE

For the learner:

Welcome! to the Grade 7 Food and Beverage Services Alternative Delivery Mode
(ADM) Module on Organizational Charts and Job Description of Food and Beverage Service
Personnel, Basic Types of Table Wares, Maintenance and Cleanliness, Conditions of Tools
and Equipment and Occupational Health Procedures

Tourism and Hospitality is the fastest growing industry that includes Food and
Beverage Services which compose of sixty percent (60%) of the total employment in the

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world.

Food is no longer just a basic commodity. Over the years, the demand of the people
for food evolved as lifestyle became fast paced. This lead to the emergence of an industry
specially designed to address the demands of consumers for quick and satisfying meal – the
food and beverage service industry.

The basic function of the food and beverage service industry is to serve food and
drink to the satisfaction of the people. The food and beverage service industry does not just
satisfy the psychological needs of the guest but it also attends economic need by providing
good value to the price paid. Social need creates a friendly atmosphere and answers the
need of convenience. Dining out, for Filipinos, is another way to strengthen social
relationship with friends and family is another form of relaxation after of a tiredly work.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
 What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
help you transfer your new knowledge or

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What I Can Do
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in developing
this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
 We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2
What’s In ---------------- 4
What’s New ---------------- 5
What is It ---------------- 6

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What’s More ---------------- 12
What I Have Learned ---------------- 13
What I Can Do ---------------- 15
Assessment ---------------- 16
Additional Activities ---------------- 17
Answer Key ---------------- 18
References ---------------- 19
 What I Need to Know

This module is designed to help you master the basic knowledge Food and
Beverage Services. The scope of this module can be used in many different learning
and daily life situations. The used language recognizes the diverse vocabulary level
of students. The lessons are arranged to follow the standard sequence of the course.

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This module consists of Organizational Chart and Job Description of Food
and Beverage Services -. TLE_HEFB9-12KS-Ia-h-1

After reading this module, the learners should be able to:

1. identify the duties & responsibilities of the Food & Beverage Service
Personnel.

2. explain the organizational structure of Food & Beverage Department.

3. discuss the different job descriptions and functions of each Food &
Beverage Service Personnel.

In going through the lesson, you need to have patience to

understand well what you have read. Answer all the exercises to the
best of your ability. So, relax and enjoy!
 What I Know

Before you start answering this module, let us see what you already know about
Food & Beverage Services. Answer the questions below.

Directions: Read each statement carefully. Choose the letter that corresponds to
the correct answer. Write the letter of your answers in your Food and Beverages

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Services activity notebook.

1. Sets-up the table & installs required facilities.

A. Waytear B. Waiter
C. Witer D. Weeter
2. It is a liquid that gives quench to our thirst.
A. Beverages B. Beeverages
C. Bevereges D. Bayverages
3. Refers to any substance taken by mouth. Basic need of man.
A. Pood B. Podd
C. Food D. Fodd
4. Oversees food & beverage operations in his assigned outlet.
A. Heed Waytear B. Head Waiter
C. Hied Witer D. Heyd Weeter
5. Acts as runner and helper in the bar, looks after the upkeep of the bar.
A. Bar Bouy B. Barr Buy
C. Bar Boy D. Barr Boi
6. Helper in the dining room, runner, clear table of soiled dishes, dirt & mess.
A. Buzz Buy B. Bass Bouy
C. Buss Boy D. Bus Boy
7. Prepares/mixes alcoholic & no-alcoholic drinks beverages, sets-up the bar.
A. Bartender B. Barteender
C. Bartinder D. Bartendeer
8. Welcomes & greet s customers at the entrance & escorts them to the table.
 A. Rayceptionist B. Recepshownist
C. Reyceptionist D. Receptionist
9. Oversees the set-up & delivery of service in his/her assigned station.
A. Kaptain Waytear B. Coptain Waitre
C. Captain Waiter D. Kaftain Waiter
10. Plans, organizes, directs & controls delivery of service in all outlets,
guestrooms & banquets.
A. Serbis Manager B. Service Manager
C. Servis Menger D. Service Manadger

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11. Places orders to the kitchen & picks-up prepared orders.
A. Buzz boy B. Bus Boyz
C. Buss boy D. Bus boy
12. Takes charge of storage of beverages & bar supplies
A. Bartender B. Vartender
C. Beertender D. bartender
13. Conducts daily briefing & inspection of grooming among his staff
A. Kaptain Waytear B. Coptain Waitre
C. Captain Waiter D. Kaftain Waiter
14. Attends to reservations & inquiries over the phone & disseminates to all
concerned officers the details of reservations.
A. Rayceptionist B. Recepshownist
C. Reyceptionist D. Receptionist

15. May assist in serving drinks to guests

A. Bar Bouy B. Barr Buy

C. Bar Boy D. Barr Boi

Lesson Identify the Organizational Chart and Job

 2 Description of Food and Beverage Services

What’s In

Let us have a short review on Food and Beverage Services

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Operations which was discussed in the previous module.

Directions: Look at the following jumbled letters, rearrange them to name the
picture. Write your answers in your Food and Beverages Services activity notebook.

1. resttnaura 4.staf fodo

2. borsti 5. deercaria

3. fofeec hops
 What’s New

Earlier, you have named few of the Food & Beverage Services
Operations in our locality, which are found common in our community. This
time tell me give me your descriptions of 2 pictures of personnel who are
working in a Food & Beverage Services Operations.

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Activity: Are we similar?
Directions: Take a look at the picture below and answer the following questions.
Write the answer in your Food and Beverage Services activity notebook.

PERSONNEL A PERSONNEL B

1. Describe personnel A and personnel B individually.

2. How does personnel A differ from personnel B?
3. What is common in the picture of personnel A and B?
 What is It

Organization of the Food and Beverage Department

Food and Beverage Services department of a hotel is the most labour intensive
department. It is divided into sections called outlets for effective management
control. Each outlet is headed by an outlet manager and has its own operational

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procedures. A food & beverage manager heads the department and he delegates
authority and responsibilities to the outlet managers. Outlets with large and sub-
units with specific functions to attend to. Each unit is supervised by supervisors or
section heads. Among the sub-units are:

Food and Beverage Sub - Department

Food and
Beverage Department In Charge
Department
Bars headed by the Bar Supervisor or Bar Captain
Food Outlets supervised by Outlet Supervisors
Room Service Headed by the Room Service Supervisor or Captain
Banquet Service (both for the house function and catering) under the
Supervision of the Banquet Supervisor
FIG 1.0
ORGANIZATIONAL CHART -FOOD AND BEVERAGE DEPARTMENT

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 JOB DESCRIPTION OF FOOD and BEVERAGE SERVICE PERSONNEL

JOB BASIC FUNCTION PICTURE

DESCRIPTION
Food & Plans, organizes, directs & controls
Beverage the delivery of service in all outlets,
Service guestrooms and banquets and sees
Manager to it that policies & standards are
complied with.

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Duties & Responsibilities
Planning and problem solving

Prepares sales forecast based on

sales history & market trends
Organizing the work
Prepares work schedule of key
personnel, delegates side duties &
special assignments

Directing, Monitoring and

Coordinating Monitors & check the
performance and submit report to of
all outlets against targets, takes note
of variances.

Coordinating

Conducts preliminary investigation

on reported misconduct of staff as
well as discrepancies in transactions
& submits report to superior

Guest Relations
 Attends to customers’ inquiries,
complaints, concerns and requests.
Head Waiter Overseas food & beverage
or Outlet operations in his assigned outlet,
Supervisor ensures that service is carried out in
accordance with prescribed
standards and policies.

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Specific Duties
Monitors the necessary preparations
before start of operations & sees to it
that all needed supplies are available
& in good condition.
Captain Overseas the set-up and delivery of
Waiter service in his /her assigned station.

Specific Duties
Conducts daily briefing & inspection
of grooming among his staff
Monitors the delivery of service as
well as the clearing of tables &
function rooms.
Trains & coaches staff regarding
service procedures.
Receptionist Welcomes & greets customers at the
entrance & escorts them to the
tables.

Specific Duties
Receives guests, welcomes & greets
them & escorts them to their
assigned or chosen tables
 Attends to reservations & inquiries
over the phone & disseminates to all
concerned officers the details of
reservations.
Waiter Takes and serves food & beverages
order according to prescribed
standards of service.

Specific Duties

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Looks after the necessary
preparations before the start of
operation by wiping necessary
containers, hollowares, napkins, tray,
cutleries.
Refills salt & pepper shakers & other
condiments
Sets-up the table & installs required
facilities.
Takes & serves food & beverages
orders
Busboy Dining room helper & runner

Specific Duties
Assists waiters in mis-en-place
preparation & table set-up
Places orders to the kitchen & picks-
up prepared orders.
Clears table of soiled dishes, dirt &
mess
Fills & refill water goblet with water
 Prepares/mixes alcoholic & non-
Bartender alcoholic beverages according to
prescribed materials

Specific Duties
Prepares or mixes drink following
standard recipes.
Sets-up the bar.
Takes charge of storage of

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beverages & bar supplies
Makes report on beverage sales &
spoilage
Attends to customer needs, requests
and complaints at the bar counter.
Barboy Acts as runner & helper in the bar

Specific Duties
Assists the bartender in mis-en-place
preparation & bar set-up.
Looks after the upkeep of the bar.
Assists in clearing soiled glasses,
empty bottles, other bar items.
May assist in serving drinks to
guests.
Performs errand functions for the bar
 What’s More

Activity 2: Match Me
Directions: Match the designated functions of department heads in column A with
the Person’s In-Charge/Name of departments in Food and Beverage Services in
Column B. Draw a happy face (😊), if the statement in Column A matches with
Column B. If not, draw a sad face (☹). Write the answers in your Food and

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Beverage Services activity notebook.

Column A Column B

1.This is headed by the Room Service Room Service

Supervisor or Captain.
2.This is headed by the Bar Supervisor or Barboy
Bar Captain.
3.This is headed by Outlet Supervisors. Food Outlets
4. Conducts preliminary investigation on Service Manager
reported misconduct of staff.
5. Attends to reservations & inquiries over Receptionist
the phone.
6. Monitors the necessary preparations Captain Waiter
before start of operations.
7.Places orders to the kitchen & picks-up Barboy
prepared orders.
8. Conducts daily briefing & inspection of Head Waiter
grooming among his staff
9. Prepares or mixes drink following Bartender
standard recipes.
10. Takes & serves food & beverages Waiter
orders
 What I Have Learned

Let’s check how far have you learned in this module. Use the text
box in telling your learning, difficulties and experiences in this particular
module. Write your answer in your FBS notebook.

Which of the Which of the What learning

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operation in position of that you can
Food & personnel in FBS apply to help
Beverage you want to be in your choosing
services you like the future? career?
most? Support your
Support your
Support your answer:
answer:
answer: _____________
_____________ _____________
_____________
_____________ _____________

GUESS ME:
DIRECTIONS: Read the following statements carefully. Choose the correct answer.
Write the letter of your answers in your in Food and Beverage Services activity
notebook.

1. Acts as runner and helper in the bar.

A. Head waiter B. Captain Waiter
C. Bartender D. Barboy
2. Assists the waiter in clearing and cleaning the dirty dishes in the table in the
dining area.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
3. Clear table of soiled dishes, dirt and trash.
A. Captain waiter B. Head waiter
C. Waiter D. Busboy
4. Prepares/ mixes alcoholic and non-alcoholic beverages.
A. Head waiter B. Captain Waiter
C. Bartender D. Barboy
5. Oversees the set-up and delivery of services in his/ her assigned station.
A. Head waiter B. Captain Waiter
C. Bartender D. Barboy

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6. Plans, organizes, directs and controls the delivery of services in all outlets.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
7. Welcomes and greets customers at the entrance and escorts them to their
tables.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
8. Prepares the necessary containers, napkins, tray, cutleries and other
supplies.
A. Captain waiter B. Head waiter
C. Waiter D. Busboy
9. Takes and serves food beverages orders according to prescribed standards
of service.
A. Waiter B. Busboy
C. Receptionists D. Service Manager
10. Oversees food & beverage operations in his assigned outlet, and ensures that
services are carried out in accordance with prescribed standards & policies.
A. Head waiter B. Captain Waiter
C. Bartender D. Barboy
 What I Can Do

Directions: List down Food and Beverage personnel with their duties and
responsibilities. Copy and follow the format below in your Food and Beverage
Services activity notebook.

1.
2.
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Food & Beverage Personnel Duties & Responsibilities

3.
4.
5.
6.
7.
8.
 Assessment

Directions: Identify the personnel’s position who is in-charge and responsible to act
on the situations as stated. Choose the name of personnel from the round pool that
corresponds to the description in each item. You can repeat your answer in any
other item number. Write the answers in your Food and Beverage Services activity
notebook.
Captain Waiter Receptionist Waiter F&B Manager

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Bar Boy Head Waiter Bus Boy Bartender

_______1. Serves drinks from the bar counter.

_______2. Perform as errand in the dining room.
_______3. Performs errand functions in the bar.
_______4. Takes & serve food & beverage orders.
_______5. Clears tables of soiled dishes, dirt & mess.
_______6. Makes report on beverage sales & spoilage.
_______7. Refills salt & pepper shakers & other condiments.
_______8. Trains & coaches’ staff regarding service procedures.
_______9. Looks after the set-up, appearance & cleanliness of the outlets.
_______10. Monitors the necessary preparations before the start of operations.
_______11. Conducts daily briefing and inspection of grooming among his staff.
_______12. Greet guest on arrival and takes them to the assigned or chosen
table.
_______13. Attends to staff concerns & problems, builds morale & teamwork
in his/her department.
_______14. Prepares work schedule of key personnel, delegate’s side duties
& special assignment.
_______15. Attends to reservations and inquiries over the phone and
disseminates Officers the details of reservation.
 Additional Activities

A. DRAWING & LABELLING:

Directions: Complete the Food and Beverage Services organizational chart

below.

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1. Responsible for Planning, organizing, directing & controlling the delivery of
services in all outlets, guestrooms and banquets and sees to it that
policies & standards are complied with.

Answer Key
PRE-TEST POST TEST
KNOW ME MATCH ME GUESS ME TELL ME

1. 😊 1. D 1. Bartender
2. ☹ 2. B 2. Bus Boy
C 3. 😊 3. D 3. Bar Boy
A 4. 😊 4. C 4. Waiter
B 5. 😊 5. B 5. Bus Boy
C 6. ☹ 6. D 6. Bartender
B 7. 😊 7. C 7. Waiter

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B 8. ☹ 8. C 8. Captain Waiter
A 9. 😊 9. A 9. Bus Boy
D 10. 😊 10. A 10. Head Waiter
B
11. Captain Waiter
10.B
12. Receptionist
11. B
13. Service Manager
12. A
14. Service Manager
13. C
15. Receptionist
14. D
15. C

References
Books

Food & Beverages Services-Technical-Vocational-Livelihood Track manual, First Edition

2017

CBLM on Food & Beverage Services NC II Provide Food & Beverage Service ,2012

Food & Beverage Services NC II Modules

Food Service & Bartending handbook

Magsaysay Institute of Hospitality & Culinary Arts

Food & Beverage Services Manual, 2017

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Internet Resources

Study.com. Accessed July 22, 2020. https://study.com/academy/lesson/restaurant-service-

standards-etiquette-training.html.

“Fast Food Menu Samples Ff Menu Clip Art.” CLKER FREE Clipart. Accessed July 22, 2020.
http://www.clker.com/clipart-13012.html.

“Espresso Cup Clip Art - Png Download (#490933) - PinClipart.” PinClipart.com. Accessed
July 22, 2020. https://www.pinclipart.com/pindetail/ixbwTb_espresso-cup-clip-art-png-
download/.

“Jonash Panciteria and Carinderia.” Facebook. Accessed July 22, 2020.

https://www.facebook.com/pages/category/Fast-Food-Restaurant/jonashkainan/posts/.

“Organizational Chart of Food and Beverage Department: Hotel Management: Grade XI.”
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beverage-department-hotel-management-grade-xi/.

“Skills You Need To Succeed As A F&B Manager: IHS Online.” Skills You Need To
Succeed As A F&B Manager | IHS Online. Accessed July 22, 2020.
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manager/.

“#Hotel Receptionist Uniforms, #Latest Design Hotel Receptionist Uniforms, #Office Dress
Hotel Receptionist Un...: Plus Dresses, Women's Uniforms, Receptionist Outfit.” Pinterest.
Accessed July 22, 2020. https://www.pinterest.ph/pin/342062534170568063/.

“You Know You're A Bartender When You...” You Know You're A Bartender When You... |
European Bartender School, August 2, 2017. https://www.barschool.net/blog/you-know-
youre-bartender-when-you?
fbclid=IwAR1f5BjzQlwdoTSOV0bqXuupxT5VE_NI64M3LCHbRbWkuafxvxH9HKbOPAk.

“Vintage Iced Tea Spoons or Parfait Spoons, by Edlan, Nickel Silver, Set of 4 Prelude
Pattern: Iced Tea Spoons, Iced Tea, Nickel Silver.” Pinterest. Accessed July 24, 2020.
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“Head Waiter at Work - Picture of Il Giardino, Sanremo.” Tripadvisor. Accessed July 24,
2020. https://www.tripadvisor.com/LocationPhotoDirectLink-g194900-d8661525-i330465236-
Il_Giardino-Sanremo_Italian_Riviera_Liguria.html.

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“US $43.18: Hotel Waiter Waitress Uniform Summer Restaurant Uniforms Grill Tooling Fast
Food Short Sleeved Shirts Working Overalls V142: Uniform England: Uniform Teamuniform
Artwork - AliExpress.” aliexpress.com. Accessed July 24, 2020.
https://www.aliexpress.com/item/32380978315.html?
fbclid=IwAR1NCmFdbyMKJehKI5g578vLiKUdAVgvD3rUgKy1HiE5K7yQSrolDE1QtvM.

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Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph