Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Lipa City
PINAGKAWITAN INTEGRATED NATIONAL HIGH SCHOOL
Lipa City

Food and Beverage Services NC II

Practical Exercises No. ______

Name: _________________________________________________ Grade & Section: __________

_____________________________________________________________________________________

Inventory of Dining/Restaurant Accouterments

Instructions: In the first column are common dining accouterments. Assess the
available tools and equipment in the FBS Laboratory. Make an inventory of each and
properly fill in the table the needed information. If no such item is found, write not
applicable or N/A in the column. Write GC if it is in good condition and write FD if you
recommend it for proper disposal.

Item Description Quantity Remarks

A. Beverage ware
 Water goblet
 White wine
glass
 Red wine glass
 Champagne
flute
 High ball
 Margarita glass
 Martini glass
 Parfait glass
 Pilsner glass
B. Flatware
 Dinner spoon
 Soup spoon
 Dessert spoon
 Demitasse
spoon
 Tea spoon
 Escargot fork
 Dinner fork
 Lobster fork
  Oyster fork
 Fish fork
 Salad fork
 Pastry fork
 Salad knife
 Dinner knife
 Fish knife
 Bread knife
C. Dinnerware
 Show plate
 Dinner
plate
 Soup bowl
 Fish/salad
plate
 Bread plate
 Dessert
plate
 Boulion cup
 Under liner
 Demitasse cup
and saucer
 Soup tureen
D. Linen
 Table cloth
 Silence cloth
 Top cloth
 Table runners
 Place mats
 napkins
 serviette
E. Service tools
 Round tray
 Oval tray
 Tray stand
 Trolley

Name of dining staff: __________________________________________________

Designation: ________________________________________________________

Date of Inventory: ___________________________________________________

Assessed by:

PRIMA S. DE GUZMAN

SHS Teacher/FBS Trainer