FBS 11 - Q1 - W1 - Mod1

Republic of the Philippines
Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila
FOOD AND BEVERAGE

SERVICES NCII G11
Quarter 1 Week 1 Module 1
Learning Competency:
Prepare the Dining Room/Restaurant Area for Service
INTRODUCTION TO FOOD SERVICE INDUSTRY &

TABLE APPOINTMENTS
1
HOW TO USE THIS MODULE
Before you start answering the module, I want you to set aside
other tasks that will disturb you while enjoying the lessons. Read the simple
U U
instructions below to successfully enjoy the objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every

page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning that is important to develop and
keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!
PARTS OF THE MODULE
 Expectations - These are what you will be able to know after

completing the lessons in the module.
 Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
 Looking Back to your Lesson - This section will measure what learnings
and skills did you understand from the previous lesson.
 Brief Introduction- This section will give you an overview of the lesson.
 Discussion – This section provides a short discussion of the lesson . This
aim to help you discover and understand new concepts and skills.
 Activities - This is a set of activities you will perform with a partner.
 Remember - This section summarizes the concepts and applications of
the lessons.
 Check your Understanding- It will verify how you learned from the
lesson.
 Post-test - This will measure how much you have learned from the entire
module.
2
INTRODUCTION TO FOOD SERVICE
LM1
INDUSTRY & TABLE APPOINTMENTS
0B
Expectations
This module was designed and written with you in mind. It is here to
help you master about the History of Food Service, The Different Food Service
Industry, and Table Appointments. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
The module is divided into six lessons, namely:

 Lesson 1 – Definition and History of Food Service
 Lesson 2 – Types of Food Service industry and The Duties and
Responsibilities of food service attendant
 Lesson 3 – Introduction to Table Appointments
 Lesson 4 – Dinnerware and Flatware
 Lesson 5 – Beverage ware and Hallow ware
 Lesson 6 - Linens and Centerpieces
Expected Outcomes
At the end of this lesson, you should be able to:
 Define the meaning of Food Service;

 Discuss and describe the development of Food Service industry;
 Enumerate the types of food service;
 Identify the duties and responsibilities of food service attendant;
 Independently prepares the dining room/restaurant area for service;
 Define Table Appointments;
 Show real examples of table appointments;
 Identify table appointments and its classification;
 Explain table appointments and its uses.
3
PRE-TEST
What I Know
Let us determine how much you already know about the beginning of food
service industry & table appointments. Take the test.
Pre-Assessment
Multiple Choice:
1. This is the process of preparing, presenting, and serving food and

beverage to the customers.
A. Food Service Industry C. Food Service System
B. Food Service Operation D. Food Service Process
2. This is defined as an entity composed of several systems designed and
functioning together to accomplish specific objectives.
A. Food Service C. Food Service System
3. Which of the following is not an advantage in a Food Service System?
A. Training programs can be developed for knowing each member
performance
B. Easier to control and monitor activities within the systems
C. Provide easy access to customers.
D. Employees and management work together as a team
4. He is the Father of Modern Industrial Catering.
A. Alexis Soyer C. Robert Owen
B. M. Boulanger D. Victor Hugo
5. The cafeteria concept in the Philippines were first introduced by the:
A. American C. European
B. Chinese D. Malayan
6. Panciteria was introduced to us by:
7. Plans, organizes, directs and controls the delivery of services in all
outlets, guestrooms and banquets and sees to it that policies and
standards are complied with.
A. Food service manager C. Waiter
B. Captain waiter D. Receptionist
8. Welcomes and greets customers at the entrance and escorts them to
their tables.
4
9. Takes and serves food and beverage orders according to prescribed
standards of service
10. Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards
A. Bar boy C. Waiter
B. Waiter D. Bartender
11. Types of restaurant in which customers are seated at a table, give
their order to a server, and are served food at a table.
A. Catering C. Quick Service
B. Full Service D. Hotel and Club
12. Food service industry that provided to customers in an organization,
such as a school, hospital, military, or prison.
A. Commercial food service C. Institutional
B. Food service within a consumer business D. None
13. Restaurants that provide customers with convenience speed, and basic
services at lower prices.
14. Consists of food and beverage businesses that compete for customers
such as McDonalds, Dunkin’ Donuts, Chili’s, On the Border, etc.
B. Foodservice within a consumer business D. None
15. Recreation Foodservice is an example of this type of food industry.
16. This is used to serve the main course at all meals, formal and informal.
A. Dinner plate C. Dessert plate
B. Salad plate D. Bread & butter plate
17. This is specialized plate used to serve desserts such as fruits, cakes
and other pastries.
A. Salad plate C. Dessert plate
B. Dinner plate D. Saucer plate
18. This is known as rocks glass or lowball.
A. Old fashion glass C. Flute glass
B. Parfait glass D. Cordial glass
19. This is used to eat the main entrée.
A. Cake fork C. Dinner fork
B. Fish fork D. Carving fork
20. This is an all-purpose glass for serving wine, cocktails, specially
drinks, iced tea or water.
A. Water goblet B. White wine C. Shot glass D. Sherry glass
5
21. What is a 12” plate used as underline in formal sit-down dinners?
A. Dinner plate B. Salad plate C. Place plate D. Soup bowl
22. What is a 7”plate used for salads, dessert or under liner for glass steam
ware?
A. Salad plate B. Dinner plate C. Soup bowl D. Place plate
23. What do you call to flatware that is also used for stirring coffee/tea and
juices that sometimes used for dessert?
A. Dinner fork B. Salad spoon C. Teaspoon D. Oyster fork
24. This is used for picking aperitifs/appetizers.
A. Cocktail fork B. Salad fork C. Dinner fork D. Oyster fork
25. This is an oblong shaped, short stem arched in mouth wide body.
A. Wine glass C. Brandy glass
B. Sherry glass D. Champagne glass
26. This is a heavy glass with a handle and usually with patterns cut into
its side.
A. Beer mug C. Wine glass
B. Collins glass D. Tumbler
27. This glass is somewhat narrower and holds less than the similar
highball glass
A. Beer mug C. Collins glass
B. Wine glass D. Cordial glass
A. Old fashion glass C. Flute glass
B. Parfait glass D. Cordial glass
29. This generally used to serve expensive after – dinner liqueurs.
A. Flute glass C. Cordial glass
B. Parfait glass D. Wine glass
30. Used to serve a variety of beverages including water, iced tea, and soda
A. Gravy boat B. Loving cup C. Pitchers D. Tea pot
31. This glass is meant to hold various flavors of frozen margaritas.
A. Shot glass B. Margarita glass C. Wine glass D. Goblet
32. This is similar to a frappe glass but slightly smaller and usually made
of thicker glass.
A. Parfait glass B. Shot glass C. Wine glass D. Sherry glass
33. This glass is used to serve many types of light beers.
A. Wine glass B. Sherry glass C. Pilsner D. Shot glass
34. What material is commonly used is the hallow wares?
A. Metal B. Plastic C. Wood D. Glass
35. This includes pieces used for serving food and accessories such as
trays, pitchers and vase.
A. Dinner ware B. Glass ware C. Hallow ware D. Linens
36. This covers only the middle section of the table and on the length of
the table.
6
LESSON 1 Definition and History of Food Service Industry
1B
A. Table runner B. Table napkin C. Placemats D. Silencer

37. The size is depends on the function but normally it is 14”x20”.
A. Table napkin B. Silencer C. Placemats D. Runner
38. This must be folded and placed on the left of the table setting.
A. Table napkin B. Placemats C. Runner D. Silencer
39. This is used primarily as a cover to line your table and protect against
scratches.
A. Placemats B. Runner C. Table napkin D. Silencer
40. This is made up from cotton more absorbent and also last longer.
A. Table cloth B. Table napkin C. Runner D. Placemats
41. The overall height for centerpiece of a tall arrangement should be at
least:
A. 10 inches B. 8 inches C. 18 inches D. 5 inches
42. This is an organization of design and color towards creating an
ambience using flowers, foliage and other floral accessories.
A. Flower arrangements
B. Flower decoration
C. Flower festival
D. None of the above
43. The 10inches table napkin.
A. Breakfast table napkin
B. Cocktail table napkin
C. Dinner table napkin
D. Luncheon table napkin
44. This refers to table covers, placemats, runners and napkins, and used
to cover or provide a background for the dining.
A. Linens
B. Centerpiece
C. Flatware
D. Hallow ware
45. This helps set the theme of the decorations and bring extra decorations
to the room.
A. Flatware
B. Linens
C. Centerpiece
D. Hallow ware
7
BRIEF INTRODUCTION
Before we proceed with the actual knowledge on what is Food and

Beverage Service. It is important for us to be equipped with the basic
background of what Food Service is.
In this quarter, we will able to know the definition of Food Service, the
Historical background, the different types of Food Service and operations,
and the Duties and Responsibilities of Food Servers.
What’s New
Discussion
Usually defined by the output of products but does

not include manufacturing of food and drink and
FOOD SERVICE INDUTRY DEFINED….
its retailing.
The process of preparing, presenting and serving
food and beverages to the customers.
The customer visits the premise to avail all the food

service. The premises are kept well-equipped and
well-finished to attract customers to avail F&B
service
The main aim is to achieve CUSTOMER
SATISFACTION (physiological, economic, social,
psychological, convenience)
What is Food Service Industry?

• A food and beverage business prepares, packages, serves, and sells or
provides food for people to eat.
• These are also referred to as foodservice.
• Foodservice can be large or small.
8
• They can be found in hotels, cruise ships, schools, hospitals, airlines,
trains, and even employee cafeterias.
A Food Service System on the other hand, is defined as an entity

composed of several systems designed and functioning together to accomplish
specific objectives. Simple definition- “Provision of food and drink ready for
consumption away from home”.
ADVANTAGES OF A FOOD SERVICE SYSTEM

1. Entire food service is “one body” and several subsystems work
together for the system to function
2. Employees and management work together as a team
3. Problems are easily located
4. Cost control and budgeting can be facilitated
5. Multiple chain-type operations are easier to plan and evaluate
6. Training programs can be developed for knowing each member
performance
7. Easier to control and monitor activities within the systems
HISTORY OF FOOD SERVICE GLOBALLY
Figure 1. Canterbury Tales. Pilgrims setting off from the Tabard Inn. (from:
https://www.lookandlearn.com/history-images/A016041/Canterbury-Tales-Pilgrims-setting-off-from-the-Tabard-Inn)
The history of foodservice is closely associated with travel. Throughout

history, merchants have traveled to trade with other nations or tribes and
there were also the religious pilgrimages to places of worship. Invariably, in
the different places of destination, food and lodging have been provided to the
travelers.
In the Middle Ages, the beginnings of foodservice were evident in the
dining rooms of posting houses of the Romans, as well as the inns and taverns
of the English people. The Canterbury Inn had a kitchen measuring 45 feet in
diameter, which provides food not only for the monks but also for the pilgrims
who came to the abbey to worship.
Then, with the advent of the 20th century, commercial foodservice has
P P
become highly favored over the other types of foodservice systems.
HISTORY OF FOOD SERVICE IN THE PHILIPPINES

U
In the Philippines, food service existed as early as the time of the

barangay system. The datu had to feed his people including the slaves or
alipin. Hence, it required the service of food in great quantities.
9
During the industrial revolution, a
certain Robert Owen provided meals at
nominal prices to improve the working
conditions of the workers in his mill.
Owen’s feeding program was so
successful that it spread throughout the
Figure 2. Robert Owen - the Father of
Modern Industrial Catering (from:
civilized world.
https://www.biographyonline.net/business/robert-owen.html)
An English nurse, Florence

Nightingale, pioneered in hospital foodservice
during the Crimean War.
She was so efficient in organizing and
managing the meals for the patients that she
has been called the first hospital dietician in
the modern sense.
Figure 3. Florence Nightingale (from

https://en.wikipedia.org/wiki/Florence_Nightingale)
A noted chef named Alexis Soyer helped

her in the establishment of a hospital diet
kitchen.
Figure 4. Alexis Soyer (from

https://chefwise.blogspot.com/2012/02/alexis-benoist-soyer-4-
february-1810-5.html)
The earliest recorded date of Chinese-Philippine trade is 982 A.D.

Traders with valuable merchandise came to Luzon from Fookien, Southern
China. Though the Chinese peddlers, the Filipinos came to know of varieties
in dining pleasures.
10
The formal school feeding program was
started in England by an Englishman named
Victor Hugo. The American school feeding
programs were patterned after Hugo’s
program.
Figure 5. Victor Hugo (from

https://www.biography.com/writer/victor-hugo)
As opportunities for travel increased, so

did the commercial food service grow. In the
16th century, coffeehouses were established in
P P
the United States of America. In Paris, France,

however, it was only sometime in 1765 that the
Figure 6. M. Boulanger- the Father of Modern
first restaurant was opened by a Frenchman
Restaurant (from: https://prezi.com/p/llo5dvq16or0/history-of-culinary- named Boulanger.
arts/)
During the Spanish period, Chinese food became popular that they were
no longer peddled by ambulant vendors but were served under more
permanent structures. A letter of a civil servant to King Philip II of Spain
reported that the Chinese Community, “the Parian” had many eating houses
where the Sangley’s (Chinese) and the natives partook of their meals.
The natives set up eating places usually at the back of public markets.
Here, portions of kari-kari (an elaborate stew) could be readily bought at
cheap prices. Thus, such eating places came to be known as karihan. No
explanation, however, could be obtained from history books why the
Spaniards later called it as carinderia.
On the other hand, the Chinese operated eateries which came to be

known as panciterias since they usually serve pancit (noodles).
The Americans modified the food service system when they introduced
the concept of cafeteria. It started with the public school feeding program in
1906 when attempts were made to remedy the poor nutrition of children. The
cafeteria was a laboratory of the home economics courses which also served
meals to both students and the faculty.
The cafeteria concept was not limited to the schools. Other types of
foodservice such as the commercial fast food centers, in-plant feedings, and
dining rooms in healthcare institutions picked up the concept of self-service.
11
From then on, many concepts and practices have been introduced by
other countries which have contributed to the development of foodservice in
the Philippines. Changes have taken place with increasing speed due to many
factors like modern technology; new legislations; and urbanization.
Activities
ACTIVITY 1.1 Direction: Create a reflection or a short insight that gives

your opinion on the importance of knowing the definition of Food Service
by recording a 2-3 minutes video on your phone. (Your teacher will give
further instructions on what platform or methods on how you are going to
submit your video/reflection) Your insights will be evaluated by the rubric:
3 2 1
1. The technicalities (clear audio and video) was observed.
2. Content of the video is relevant to the topic (gives
accurate and appropriate words).
3. Time management (video clip is not less than and not
longer than 3 minutes).
TOTAL POINTS FOR THE ACTIVITY = 9
12
13
What I Have Learned
Remember …..
1. Food Service is the process of preparing, presenting and serving food and
beverages. Thus, the main aim of it is to provide satisfaction to the
customer.
2. There are many concepts and practices have been introduced by other
countries which have contributed to the development of foodservice in the
Philippines but nonetheless, it contributes to the use of modern
technology, new legislations, and urbanization that we are experiencing
today.
What’s More
Check your Understanding 1.1
Direction: Fill in the blanks by choosing the correct word from the pool
provided below.
MANUFACTURING
CUSTOMER’s SATISFACTION
PREPARING
CUSTOMERS
OUTPUT
“Food Service is the process of 1. _______________, presenting

and serving food and beverages to the 2. ______________. It is
usually defined by the 3._____________ of products but does not
include 4._________________ of food and drink and its retailing. The
main aim is to achieve 5._________________________.”
14
Directions: True or False: Write TRUE if the statement is correct, if it is
U U
not, REPLACED the italicized word with the correct answer on the space
U U
provided.
___________________6. The American school feeding programs were patterned

after Victor Hugo’s program.
___________________7. The Canterbury Inn provides food not only for the
monks but also for the pilgrims who came to the abbey
to worship.
___________________8. Florence Nightingale helped in the establishment of a

hospital diet kitchen.
___________________9. Alexis Soyer is the Father of Modern Industrial

Catering.
___________________10. In the 20th century where coffeehouses were

P P
established in the USA.
___________________11. The Chinese started with the public school feeding

program in 1906 in the Philippines.
___________________12. Foodservice existed as early as the time of the

barangay system in Philippines.
___________________13. Chinese operated eateries which came to be known

as carinderias.
___________________14. The natives set up eating places usually at the back

of public markets. That offers pancit or noodles.
__________________15. Chinese food was peddled by ambulant vendors.
15
Types of Food Service Industry and The Duties and
LESSON 2
Responsibilities of Food Service Attendant
BRIEF INTRODUCTION
The food and beverage service is part of theservice-oriented hospitality

sector. It can be a part of a large hotel or tourism business and it can also be
run as an independent business. The members of the F&B Services team are
required to perform a wide range of tasks which includepreparation for
service, greeting the guests, taking their orders, settling the bills, and
performing various other tasks after the guests leave.
Ways to Categorize Food Service

• Customers often categorize foodservice by:
1. Price
2. Self Service versus Sit Down
• The industry categorizes foodservice by:
1. Commercial Food service
2. Institutional Food service
3. Foodservice within a consumer business Food service
1. Commercial Foodservice
Consists of food and beverage businesses that compete for customers
for examples Olive Garden, McDonalds, Dunkin’ Donuts, Chilis, On the
Border, etc. This is categorized by Quick Service, Full Service, Catering and
Hotel and Club.
 Quick Service
U
• Quick service restaurants provide customers with convenience,

speed, and basic services at lower prices. Customers usually help
themselves and carry their own food to their tables. They have fewer
employees than other restaurants.
Quick Service Restaurants are:

U
• Fast Food Restaurants generally have

a counter where you place your order, pay for
it, wait for it, pick it up, and either take it with
you or carry it back to your table. Many have
drive-thru service as well. Menu items can be
prepared in 3-5 minutes and most have smaller
dining rooms.
16
• Cafeterias are food services where food is displayed along a
counter or serving line. Customers walk along the line and ask the
server to serve them and then they carry their tray to the table.
• Buffets consist of food displayed on tables. Servers keep

displays stocked with food and customers walk around and serve
themselves, then take their food to the table.
17
• Carryout restaurants specialize in preparing food for
customers to take with them to eat home or elsewhere. They may
provide very little seating. These include delicatessens, grocery stores,
and pizza places.
 Full Service
U
• A full service restaurant is a restaurant in which customers are

seated at a table, give their order to a server, and are served food at a
table.
•
•
•
• Fine dining restaurants emphasize the highest quality of
service, ingredients, and atmosphere. There are many more employees
per customer. These restaurants are usually smaller and have seating
at certain times. Most have professional chefs on staff.
• Casual dining restaurants include all full service restaurants that
are not in included in fine dining.
 Single Item Restaurants - choose to specialize in a single item of

food such as pizza, steak, pancakes, or seafood. They may serve
other foods as well, but their focus is on a single food.
 Family Restaurants - cater to families and emphasize variety and
comfort. They have extensive menus and usually offer comfort foods
and traditional American dishes. Some have developed into chains.
18
 Ethnic Restaurants - specialize in an ethnic cuisine. Examples
include Italian, Chinese, Ethiopian, Indian, Japanese, Mexican,
Spanish, and Thai.
 Catering
U
 Catering is a provision of food and service for a special event that

usually involves feeding a large number of people at one time.
 Catering is often done for business events and social events.
 Catering can be divided into 2 types:
 On premise - takes place at the caterer’s place of

business, such as a banquet hall with a kitchen, hotel, or
restaurant.
 Off premise- occurs when the event is help away from the
caterer’s place of business, such as at churches, country
clubs, picnics, businesses, and private homes.
 Hotel and Club

U
 Hotels provide a variety of food and beverage services such as:

- Bar in the lobby
- Family style restaurant
- Elegant fine dining restaurant
- Sandwich service by the pool
- Room service
- Catering
 Private clubs were developed to meet the social and leisure needs of
their members, examples of clubs are Country, City, Yacht, Military,
Health, Beach, etc.
 Membership is often invitation only and one must pay annual fees.
 Most clubs operate at least one dining room and have extensive
catering facilities.
2. Institutional Foodservice
U
 Institutional foodservice
consists of foodservice provided
to customers in an institution,
such as a school, hospital,
military, or prison.
3. Food Service within a

U
Business
• A food and beverage business located in a consumer business.

• It is often offered as a convenience to the customer.
19
• Categorized by:
 Recreation - Includes all
foodservice offered as a part of a
recreation business, such as
sports arenas, zoos, movie
theaters, and museums. Can
range from fast food, to quick
service, full service, and even fine
dining.
 Retail - Are mainly fast food

restaurants, but some full service
restaurants can be found in malls
and shopping centers, for
example: Food Courts and
Rainforest Café in Grapevine Mills
Mall.
 Transportation - Transportation food service categories:

1. Foodservice During Travel - Airplane food, dining on
long distance trains and foodservice on cruise ships
2. Foodservice in the Station- Restaurants in airports
and railroad stations. Usually are quick serve, but
some are not.
DUTIES AND RESPONSIBILITIES OF FOOD SERVERS
Duties and Responsibilities of

the Food and Beverage Service
Attendant/Waiter
A FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER is a competent

person who provides food and beverage services to guests in hotels, motels,
restaurants, clubs, canteens, resorts and luxury liners. The FBS attendant/waiter
should have the knowledge, skills, and attitudes required to provide food and
beverage services to customers in different hospitality industry establishments.
Basic Function:
Takes and serves food and beverage orders according to prescribed standards
of service. Specific Duties:
1. Looks after the necessary preparations before the start of operation:
20
a. Wipes/prepares the necessary containers, mis-en place, napkins, tray,
cutleries, and other supplies;
b. Refills salt and pepper shakers and other condiments.
c. Checks and re-stocks service station and sees to it that the par stack is
maintained.
d. Sets-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the outlet’s specialties as
well as out of-stock items and undertakes suggestive selling; Knows the menu
and specialties. Does suggestive selling for out-of-stock items
3. Takes order and serve food and beverages;
4. Places orders to the kitchen and pick up orders (in the absence of a busboy).
5. Assists in welcoming and seating guests.
6. Presents food bill to guest, receives payments and remits to the cashier.
7. Attends to guests’ inquiries, requests and complaints.
8. Clear-stable of soiled dishes, dirt and trash (in the absence of a busboy).
9. Performs other side duties and assignments given by the superior.
Of Service Personnel
1. FOOD AND BEVERAGE SERVICE
MANAGER
Basic function:
Plans, organizes, directs and controls the
delivery of services in all outlets, guestrooms and
banquets and sees to it that policies and standards are
complied with.
2. HEADWAITER or OUTLET SUPERVISOR

Basic Function:
Oversees food and beverage operations in
his assigned outlet, and ensures that services are
carried out in accordance with prescribed
standards and policies.
21
3. CAPTAIN WAITER
Basic Function:
Oversees the set-up and delivery of
services in his/her assigned station.
4. RECEPTIONIST
Basic Function:
Welcomes and greets customers at the
entrance and escorts them to their tables.
5. FOOD AND BEVERAGE SERVICE

ATTENDANT/WAITER
Basic Function:
Takes and serves food and beverage
orders. According to prescribed standards of
service.
6. BUSBOY
Basic Function:
Dining room helper and runner.
7. BARTENDER
Basic Function:
Prepares/mixes alcoholic and non-alcoholic
beverages according to prescribed standards.
8. BARBOY
Basic Function:
Acts as runner and helper in the bar
Activities
22
Activity 2.1
Direction:
Make a collage of different
types of food service
industry. Identify and label
each types.
What I Have Learned

Remember …..
23
1. Customers often categorize foodservice by : Price and Self Service
versus Sit Down
2. The industry categorizes foodservice by:

 Commercial Food service
 Institutional Food service
 Foodservice within a consumer business Food service
3. Commercial Food service are Quick Service, Full Service,

Catering and Hotel and Club
4. Food servers take and serve food and beverage orders according
to prescribed standards of service
What’s More
Check your Understanding 2.1

Directions : Supply the missing word or group to make the sentence
complete.
1. Food service manager______ organizes, directs and controls the
delivery of services in all outlets, guestrooms and banquets and sees
to it that policies and standards are complied with.
2. _______takes and serves food and beverage orders according to
prescribed standards of service.
3. Receptionist welcomes and _______ at the entrance and escorts them
to their tables.
4. The FBS attendant/waiter should have the______, ____, and attitudes
required to provide food and beverage services to customers in
different hospitality industry establishments.
5. _________bus the table serve as dining room helper and runner.
Directions: Identify the following types of service industry. Write your

answers in your quiz notebook.
24
LESSON
Introduction to Table Appointments
3
2B
6. ______________ 7. ______________ 8. ______________
9. ________________ 10. _______________
What’s New
Discussion
Table appointments are everything that is needed for serving and

eating a meal at a dining table. The appointments required differ according to
the food served and size of the meal. Traditional table appointment setters
place each piece of dinnerware, flatware, beverage ware, hallow ware, linens
and centerpieces that are used to decorate and give accent to piece in a specific
places or events. Each element of a table appointment must complement the
other. Table appointments are items that are used to set and decorate a table.
41T 41T
Classifications of Table Appointments

41T
 Dinner ware or Crockery includes all

plates or serving bowls, platters, and
other tableware used in serving a meal,
it is also known as or China ware
because mostly dinner wares are made
up of porcelain and first traces of
porcelains are from china .
25
 Flat ware include all the tools for eating and serving also known as
Silver ware, Cutlery includes any hand implement like spoon , fork
and dinner knife used in preparing, serving, and especially eating food.
 Beverage ware also known as Glass

ware refers to drinking vessels or
drink ware items like water goblet,
juice glasses and wine glasses.
 Hallow ware includes pieces used for

serving food and accessories such as
trays, pitchers and vase.
These are vessels (such as bowls,

cups, or vases) usually of pottery, glass, or
metal that have a significant depth and
volume.
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.
 Table Linens. Linens are fabric household goods intended for daily use,
such as tablecloths and towels and table napkins.
26
 Center pieces. A centrepiece is a central object
which serves a decorative purpose. However,
centrepieces are often not too large, to avoid
difficulty with visibility around the table and to
allow for the easier serving of dishes.
Other centrepieces are often made from
flowers, candles, fruit, or candy. As a general
guideline, you'll want to keep your tall pieces at 24”
or higher and your short pieces at 12” or under.
Some clients are hesitant about using
tall centerpieces. If your client decides to nix the
talls, you'll need to adjust your decor accordingly.
You don't want the space to feel lackluster!
A centrepiece or centerpiece is an important item of a display, usually of a

table setting. Centrepieces help set the theme of the decorations and bring
extra decorations to the room.
Activity
Activity 3.1
Directions: Identify the classification of table appointments
Pictures CLASSIFICATION OF TABLE
APPOINTMENTS
1.
27
2.
3.
4.
5.
28
6.
Remember
1. Table appointments are everything that is needed for serving and

eating a meal at a dining table. The appointments required differ
according to the food served and size of the meal.
2. The table appointments are classified into five groups namely

dinnerware, flatware, beverage ware, hallow ware, linens, and
centerpieces.
CHECK YOUR UNDERSTANDING 3.1

Directions: Group the given table appointments as to dinnerware, flatware,
and beverage ware, hallow ware, linens and centerpieces.
dinner plate fork vase table cloth pitchers
platters trays juice glass cup and saucer candles
DINNERWARE FLATWARE BEVERAGE WARE HALLOW WARE LINENS AND

CENTERPIECES
1. 4. 5. 6. 9.
2.
3. 7. 10.
8.
29
LESSON4 Dinnerware and Flatware
3B
What’s New
Discussion
Types of Dinnerware
U
Dinnerware includes all plates or serving bowls, platters, and other tableware
used in serving a meal. Here are the examples of dinnerware;
Place plate- a 12” plate used as underline in

formal sit-down dinners.
Dinner plate– a 10” plate used for main dish in

each cover in formal dinners.
Luncheon plate/breakfast plate- a 9”

multipurpose plate used for soup in formal sit-
down dinners.
Cereal bowl- a 6” multipurpose plate used for

cereals, desserts salads or soup depending on
the depth.
Soup plate– this is a 9” deep plate used for soup

in formal sit-down dinners.
Bread and butter plate – this is a 6” plate used

not only for breads but also for desserts, molded
salads.
30
Salad plate– is a 7”plate used for salads, dessert
or under liner for glass steam ware.
Platters- this is an oval shaped dishes used for

serving a variety of foods. They come in different
sizes.
Cup and saucer –

Come in pairs used for coffee, tea and soup for
informal meals. Saucer is used as under liner.
Demitasse cup and saucer –

Small cups and saucer used for hot chocolate or
after dinner coffee. The capacity is half as much
of the ordinary.
Soup Tureen –
Serving dish for soup. It is used with under liner
with a fitted cover.
Consommé Bowl for soup and consommé
Bouillon Cup
Types of Flat ware

U
Flat wares include all the tools for eating and serving. Cutlery includes any
hand implement used in preparing, serving, and especially eating food.
31
Dinner spoon- this is used for partaking rice,
soup and other food.
Dinner fork (four pronged) – is used for main

dishes, entrees and others.
Soup spoon– This is smaller than the dinner

spoon, used for soup, stirring coffee or tea,
chocolate and fruit juices .
Salad fork–(four pronged) is used for salads and

desserts.
Pickle fork-(three pronged) is used for partaking

pickles and other vegetables.
Long Pronged Fork – Snails (Escargot).
Demitasse spoon- is for partaking food with ice-

shaving or ice cream.
32
Dinner knife– is used or slicing, picking and
other dining purposes.
Fish Knife – Fish (and some seafood items) and

lifting delicate items.
Steak knife- (lighter in weight than dinner knife)

– is used for cutting roast beef pork and
chicken.
Serving spoon– this is used for serving main

dishes, vegetables and other accompaniments.
Serving Fork– this is used for serving main

dishes and salads.
Pastry server or Gateau Slice – is used for serving

pastries, cakes and the likes.
33
Soup ladle– is a long handle, small rounded
deep bowl used for serving soup, gravies and
sauces.
Butter spreader– this is used to spread butter to

bread.
Teaspoon– is also used for stirring coffee/tea

and juices that sometimes used for dessert.
Place knife– is used for serving main dishes.
Place fork- the place fork is used for serving

main dishes.
Place spoon- this is used for serving main

dishes.
Cocktail fork– this is used for picking

aperitifs/appetizers.
34
Fish Fork used for partaking fishes
Ladle– is used for picking rice and other main

dishes.
Parfait Spoon (long handle) – Desserts and ice

cream.
Lobster Cracker – Lobster/crayfish/
35
Activity
Activity 4.1
Directions
1. Make a check list of dinner wares and flat wares that are available
in your house.
2. Ask your parent or siblings to take a video of you introducing all the
dinner wares and flat wares that are available in your house while
stating the uses and ways to take care of it.
3. Send video presentation to your teacher.
Activity 2.2
Direction: Cut pictures in madazines, pamplets, etc of dinner wares and flat wares
that are not available in your house and put a caption of classification/ name of
the appointments and uses.
Remember
1. Dinnerware includes all plates or serving bowls, platters, and other

tableware used in serving a meal.
2. Dinner ware has its sizes from place plates to saucer.
3. Flat wares include all the tools for eating and serving
4. Flatware are also group into three, spoons, forks, and knives
36
Checking Your Understanding
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. This is a three pronged and used for partaking pickles and other vegetables.
a. pickle fork b. dinner fork c. salad fork d. dessert fork
2. This is used for slicing, picking and for other dining purposes.
a. dinner fork b. dinner spoon c. dinner knife d. fish knife
3. This lighter in weight than dinner knife used for cutting roast beef pork and
chicken.
a. steak knife b. fish knife c. dinner fork d. dinner spoon
4. This is used for serving main dishes, vegetables and other accompaniments.
a. salad spoon b. dinner fork c. serving spoon d. fish knife
5. This is used for partaking food with ice-shaving or ice cream.

a. demitasse spoon b. teaspoon c. dinner spoon d. salad fork
6. This is a 9” deep plate used for soup in formal sit-down dinners.

a. salad plate b. cereal bowl c. soup plate d. luncheon plate
7. This is a 6” multipurpose plate used for cereals, desserts salads or soup

depending on the depth.
a. cereal bowl b. luncheon plate c. saucer d. salad plate
8. This is a 9” multipurpose plate used for soup in formal sit-down dinners.

a. salad plate b. dinner plate c. luncheon plate d. saucer
9. This is a 10” plate used for main dish in each cover in formal dinners.
a. dinner plate b. place plate c. salad plate d. saucer
10. This is a 12” plate used as underline in formal sit-down dinners.

a. dinner plate b. salad plate c. place plate d. saucer
37
LESSON5 Beverage ware and Hallow ware
4B
What’s New
Discussion
Types of Glassware
U
Old fashion glass –

Narrow base ,wider mouth ,thick body
Shot glass - As measurer and a serving

glass
High ball glass –

Same width from base to mouth.
Most universally used glass
Collins glass
Similar to high ball glass but narrower
smaller version is tom Collins
This glass is somewhat narrower and holds
less than the similar highball glass
Tom collins
Tumblers –
Narrow base, wide mouth
Juice glass –
Small tumbler
Whiskey Glass-
1 ½ oz. narrow base, wide mouth like an
old fashion glass. Used for liquor that is
taken on the rocks (means with ice)
38
Water Goblet –
Wide mouth, wide bowl not so high stem.
This is an all-purpose glass for serving wine,
cocktails, specially drinks, iced tea or water.
Cocktail glass – or martini glass
Long stem with different body shapes .
symbol of drinking used for martini
Champagne –
Saucer like in shape with hallow stem.
Sherry –
V-shaped body with short stem.
Wine glass –
3-5 oz. long stem with tulip shape body.
Cordial glass–
1 oz. tulip shaped body. Also called
liqueur glass. *A small stemmed glass
Brandy glass or Brandy Snifter
Oblong shaped, short stem arched in
mouth wide body.
Pilsner –
Long triangular body with very short stem
and base, narrow mouth for pilsner beer or
light beers
Margarita glass- this glass is meant to hold

various flavours of frozen margaritas.
39
Coffee/ Irish glass
- For coffee
Sherbet –
wide mouth thick ,saucer like body
Parfait –Tall narrow body, same shape from

top to base with very short stem. It is tall
slender glass with a short stem in which
parfait is served.
This is similar to a frappe glass but slightly
smaller and usually made of thicker glass.
Beer mug
This is a heavy glass with a handle and

usually with patterns cut into its side used
for export beer
Types of Hollow ware

U
Coffee Pot- Footed cup & saucer sets are part of the typical 5-
piece place setting. They are used for serving tea or coffee. The
height and the style of the cup may vary greatly between
manufacturers. The footed cup design has a small pedestal
protruding from the bottom of the cup, this pedestal usually fits
into an indentation in the saucer.
Tea Pot - are “short and stout.” Many tea pots are acquiring
“collectible” status. Generally, the pattern on a tea pot is matched
to that of a coffee pot, sugar bowl, creamer, and serving tray to
create a set. However, it has become very common to mix and
match a variety of styles and patterns. Replacements, Ltd. sells
both tea sets and individual hollowware pieces.
Kettle on Stand are used to heat and serve water for tea. Kettles
are often featured as an integral part of a tea service and typically
include a kettle and separate burner stand.
40
Sugar Bowl are used to serve granulated sugar as well as sugar
cubes. Generally, these pieces match the coffee pot, tea pot,
creamer, and serving tray.
Creamer are similar in size to the sugar bowl, for a given pattern.
These pieces feature a decorative handle and spout and are used to
serve cream.
Waiter Tray are the largest and heaviest piece of the tea set.
Replacements, Ltd. carries a variety of these trays, from highly
ornate to very simple. In addition to their use in tea and coffee
services, the silver waiter tray can be used to serve desserts,
hors d’oeuvres and a variety of finger foods and beverages in very
impressive style.
Waste Bowl are used for spent tea bags and tea leaves. The bowl
often features ornate decorations and a simple body. The waste
bowl does not usually feature a lid or handles.
Pitchers are used to serve a variety of beverages including water,

iced tea, and soda.
Gravy Boat are used for serving gravies and sauces. Gravy boats
may include an attached, or detached, under plate. You can
find these versatile pieces in a variety of shapes and sizes.
Loving Cup are large drinking vessels that have two or more
handles. Traditionally, the piece was passed from person to
person at large banquets. Today, these pieces are often awarded
as prizes trophies, and are very collectable.
Candelabra are decorative silver pieces that have sockets for

candles. These pieces add a wonderful accent to any table.
Mint Julep are cups are used to serve drinks which contain
aromatic herbs and spices. The recipe for a mint julep generally
includes bourbon, crushed ice, sugar, and fresh mint!
41
Compote are used to serve steamed or baked fruit desserts.
Compotes can also be used for decorative purposes or to serve
candies.
Activity
Activity 5.1
Directions : Identify the beverage ware and hallow ware listed below and write its
uses. Use the answer sheet given.
Classification Uses
1. old fashioned glass
2. cordial glass
3. high ball glass
4. water goblet
5. teapot
6. bucket
7. service tray
8. vase
9. parfait glass
10. margarita glass
Activity 5.2
Directions
1. Make a check list of beverage wares and hallow wares that are
available in your house.
42
beverage wares and hallow wares that are available in your house
while stating the uses and ways to take care of it.
Activity 5.3
Direction: Cut pictures in magazines, phamplets, etc of beverage wares and hallow
wares that are not available in your house and put a caption of classification/
name of the appointments and uses.
Remember
 Beverage ware includes all tools used to serve all types of beverages and
drinks.
 Glassware are classified into two; the unfooted and the stemware
 Choose from beer mugs, mason jars, wine glasses, tumblers, and just
about every other kind of glass design on the market.
 Most likely beverage ware made of glasses are more attractive to use for
a fine dine set –up.
 Hallow ware are used for serving food and accessories such as trays,
pitchers and vase
 Hallow ware are usually used for decorative purposes in a dining set –
up.
 Hollow ware is constructed for durability.
 Hallow ware includes pieces used for serving food and accessories
such as trays, pitchers and vase.
43
Checking your Understanding 5.1
Directions: Take a look on the pictures given inside the box, give what you think is
their name and their classification?
Pictures Name Pictures Classification

1. 11.
2. 12.
3. 13.
4. 14.
5. 15.
6. 16.
7. 17.
8. 18.
9. 19.
44
LESSON
6 Linens and Centrepieces
5B
10 20.
What’s New
Discussion
Types of Linens
U
Silence cloth – Also called as Silencer

A heavy pad like material underneath table
cloth. It fits the size and shape of the table
without allowance and overhang .it protects
table from hot dishes and prevents sounds
when plate is placed.
It is used primarily as a cover to line your
table, protect against scratches and dings
(The sound produced when wares are
accidentally collide, hit or bumped) from
serving plates and silverwares.
45
Table Cloths –
A material used to cover the entire surface
of the table plus a few inches overhang for sit
down meals and floor length for buffet service.
Table cloths made from cotton or linen not
only more absorbent but also last longer. The
fibres do not pill or pile as easy as with
synthetic table linens and they do not become
shiny exposed to an iron’s heat.
For round table:

72 inch (6 feet) diameter table (8-10 seats)
36 inch (3 feet) diameter table (4 seats)
for rectangular table:

8ft x 30 inches table (8-10 seats)
6ft x 30 inches table (6-8 seats)
4ft x 30 inches (4-6 seats)
for square table:

36 x 36 inch square table (4 seats)
Top cloth –
Small pieces of materials used to place on
top of table cloths. It protects the table cloth
and eliminates the need for changing the large
table cloth more frequently.
Table Runners –
Long narrow strips of cloth used on bare
tables without under liners. Instead of
covering the entire table, a table runner covers
only the middle section, “running” the length
of the table. It is used to “dress up” a dining
table and comes in a variety of patterns and
sizes designed for different lengths.
 Runner: 13-17 inches wide
 placed down the table center
 Often used with placemats
46
Placemats- standard size 18” wide and 24”
long
Placemats are used primarily to prevent
the flatware from moving while the guests are
eating. This is also adds as an accent to the
table setting. Its sizes depend on the function
but normally it is 14” x 20”.
Napkins –are small pieces of materials of

different colors and designs
 cocktail - 10 inches
 luncheon – 13 inches
 dinner – 17 or more inches
 Center piece
are often
made from
flowers,
candles, fruit,
or candy.
Activity
Activity 6.1
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. This refers to all types of table covering and napkin.

a. linen
b. table
c. napkin
d. table cloth
2. What linen is used to cover the entire table?
a. Napkin
b. Placemat
43T 43T
c. Tablecloth
d. Table runner
47
3. What linen is used at the table for wiping the mouth and fingers while
eating?
a. Napkin
b. Placemat
43T
c. Tablecloth
d. Table runner
4. What is an important item of a display that help set the theme of the
decorations?
a. Centerpiece
b. Hollow ware
c. Napkin
d. Linen
5. What refers to containers such as serving bowls, pots, kettles usually
made of stainless steel or glass?
a. Centerpiece
b. Hollow ware
c. Napkin
d. Linen
Activity 6.2
Directions
1. Make a check list of linens and center pieces that are available in
your house.
linens and center pieces that are available in your house while
stating the uses and ways to take care of it.
Activity 6.3
Direction: Make a collage of different pictures of linens and

center pieces that are not available in your house and put a
caption of classification , name of the appointments and uses.
Remember
1. Linens are fabric goods, such as table covers, placemats, runners and
napkins, and used to cover or provide a background for the dining.
2. Linens are also grouped into five the table cloth, silence cloth, the top
cloth, runners and the table napkins.
3. Centerpieces help set the theme of the decorations and bring extra
decorations to the room. Flowers, candles and the likes is the most
common option for centerpieces.
48
Checking your Understanding 6.1
Directions: Identify what centerpiece and what kind of linens in the picture
listed below. Give its functions and uses.
Pictures Functions/Uses
1.
2.
3.
4.
5.
6.
49
7.
8.
9.
10.
Assessment
POST TEST
Multiple Choice:
1. This is used to serve the main course at all meals, formal and informal.
A. dinner plate C. dessert plate
B. salad plate D. bread and butter plate
2. This is specialized plate used to serve desserts such as fruits, cakes and other
pastries.
A. salad plate B. dinner plate C. dessert plate D. saucer
A. old fashion glass C. flute glass
B. parfait glass D. cordial glass
4. This is used to eat the main entrée.
A. cake fork B. fish fork C. dinner fork D. carving fork
50
5. This is an all-purpose glass for serving wine, cocktails, specially drinks, iced
tea or water.
A. water goblet B. white wine glass C. shot glass D. sherry glass
6. What is a 12” plate used as underline in formal sit-down dinners?
A. dinner plate B. salad plate C. place plate D. soup bowl
7. What is a 7”plate used for salads, dessert or under liner for glass steam
ware?
A. salad plate B. dinner plate C. soup bowl D. place plate
8. What do you call to flatware that is also used for stirring coffee/tea and juices
that sometimes used for dessert?
A. dinner fork B. salad spoon C. teaspoon D. oyster fork
9. This is used for picking aperitifs/appetizers.
A. cocktail fork B. salad fork C. dinner fork D. oyster fork
10. This is an oblong shaped, short stem arched in mouth wide body.
A. wine glass C . brandy glass
B. sherry glass D. champagne glass
11. This is a heavy glass with a handle and usually with patterns cut into its
side.
A. beer mug C. wine glass
B. collins glass D. tumbler
12. This glass is somewhat narrower and holds less than the similar highball
A. beer mug B. wine glass C. Collins glass D. cordial glass
A. old fashion glass B. parfait glass C. flute glass D. cordial glass
14. This generally used to serve expensive after – dinner liqueurs.
A. flute glass B. parfait glass C. cordial glass D. wine glass
15. Used to serve a variety of beverages including water, iced tea, and soda
A. gravy boat B. loving cup C. pitchers D. tea pot
16. This glass is meant to hold various flavors of frozen margaritas.
A. shot glass B. wine glass C. margarita glass D. goblet
17. This is similar to a frappe glass but slightly smaller and usually made of
thicker glass.
A. parfait glass B. shot glass C. wine glass D. sherry glass
18. This glass is used to serve many types of light beers.
A.wine glass B. sherry glass C. pilsner D. shot glass
19. What material is commonly used is the hallow wares?
A. metal B. plastic C. wood D. glass
20. This includes pieces used for serving food and accessories such as trays,
pitchers and vase.
A. dinner ware B. glass ware C. hallow ware D. linens
21. This covers only the middle section of the table and on the length of the
table.
A. table runner B. table napkin C. placemats D. silencer
22. The size is depends on the function but normally it is 14”x20”.
A.table napkin B. silencer C. placemats D. runner
23. This must be folded and placed on the left of the table setting.
A. table napkin B. placemats C. runner D. silencer
24. This is used primarily as a cover to line your table and protect against
scratches.
A. placemats B. runner C. silencer D. table napkin
25. This is made up from cotton more absorbent and also last longer.
51
A. table cloth B. table napkin C. runner D. placemats
26. The overall height for centerpiece of a tall arrangement should be at least:
A. 10inches B. 8 inches C. 18 inches D.5 inches
27. This is an organization of design and color towards creating an ambience
using flowers, foliage and other floral accessories.
A. flower arrangements C. flower festival
B. flower decoration D. none of the above
28. The 10inches table napkin.
A. Breakfast table napkin C. Dinner table napkin
B. Cocktail table napkin D. Luncheon table napkin
29. This refers to table covers, placemats, runners and napkins, and used to
cover or provide a background for the dining.
A. linens B. centerpiece C. flatware D. hallow ware
30. This helps set the theme of the decorations and bring extra decorations to
the room.
A. flatware B. linens C. centerpiece D. hallow ware
31. This is the process of preparing, presenting, and serving food and beverage
to the customers.
A. Food Service Industry C. Food Service System
32. This is defined as an entity composed of several systems designed and
functioning together to accomplish specific objectives.
A. Food Service C. Food Service System
33. Which of the following is not an advantage in a Food Service System?
A. Training programs can be developed for knowing each member
performance
B. Easier to control and monitor activities within the systems
C. Provide easy access to customers.
D. Employees and management work together as a team
34. He is the Father of Modern Industrial Catering.

A. Alexis Soyer C. Robert Owen
B. Boulanger D. Victor Hugo
35. The cafeteria concept in the Philippines were first introduced by the:
36. Panciteria was introduced to us by:
37. Plans, organizes, directs and controls the delivery of services in all outlets,
guestrooms and banquets and sees to it that policies and standards are
complied with.
A. Food service manager C. waiter
38. Welcomes and greets customers at the entrance and escorts them to their
tables.
B. Captain waiter D. receptionist
39. Takes and serves food and beverage orders according to prescribed
standards of service
52
B. Captain waiter D. receptionist
40. Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards
A. bar boy C. waiter
B. waiter D. bartender
41. Types of restaurant in which customers are seated at a table, give their
order to a server, and are served food at a table.
42. Food service industry that provided to customers in an organization, such
as a school, hospital, military, or prison.
43. Restaurants that provide customers with convenience speed, and basic
services at lower prices.
44. Consists of food and beverage businesses that compete for customers such
as McDonalds, Dunkin’ Donuts, Chilis, On the Border, etc.
45. Recreation Foodservice is an example of this type of food industry.
Answer Key
PRETEST ACTIVITIES CHECKING POST –

UNDERSTANDING TEST
1. A Act. 1.1 Checking 1.1 1. A
2. C Teacher 1. Preparing 2. C.
3. C Evaluation 2. Customers 3. A.
4. C Act. 1.2 4. C.
5. A
3. Output 5. A
Teacher
6. B 4. Manufacturing 6. C
Evaluation
7. A 5. Customers 7. A
Act. 1.3
8. D - Datu feed satisfaction 8. C.
9. C his people 6. True 9. A.
10. D 7. True 10. C.
he needs
11. B 8. Alexis Soyer 11. A
food server
12. C 12. C.
13. C - Traders from 9. Robert Owen 13. A.
14. A China 10. 16th P P
14. C.
15. B - Kari-kari 11. Americans 15. C
16. A turns into 12. True 16. C
53
17. C. karihan and 13. Panciterias 17. A
18. A. became 14. Kari-kari 18. C.
19. C. carinderia 15. True 19. A.
20. A - Chinese 20. C.
21. C eateries 21. A
22. A Checking 2.1 22. C
panciteria 1. Plans
23. C. - American 23. A
24. A. 2. Food and beverage 24. C
introduce
25. C.
cafeteria service attendant/ 25. A
26. A water 26. C
Act. 1.4
27. C. 3. Greets 27. A
1. Boulanger
28. A. 28. B
2.Florence 4. Knowledge, skills
29. C. 29. A
30. C Nightingale 5. Bus boy 30. C
31. C 3.Robert Owen 6. Fine dining 31. A
32. A 4. Alexis Soyer restaurants 32. C
33. C. 5. Victor Hugo 7. Carry out 33. C
34. A. Act. 1.5 restaurants 34. C
35. C. Teacher 8. Buffets 35. A
36. A Evaluation 36. B
9. Cafeterias
37. C Act. 2.1 37. A
38. A Teacher 10. Fast food 38. D
39. C Evaluation restaurants 39. C
40. A Act. 2.2 40. D
41. C Teacher 41. B
42. A Evaluation 42. C
43. B 43. C
44. A 44. A
45. C 45. B
Act. 3.1 Checking 3.1 Checking 6.1

1. Dinner ware 1. placemats
2. Flat ware 1. dinner plate 2. candle
3. Glass ware 2. platters centerpiece
4. Table Linens 3. cup and 3. table
5. Hallow ware saucer napkin
6. Centre pieces 4. fork 4. table cloth
Act. 4.1-2 Teacher 5. juice glass 5. table runner
Checking 6. trays 6. table
Act. 5.1 7. pitchers napkin-
1. Beverage ware 8. vase centerpiece
2. Beverage ware 9. table cloth 7. table cloth
3. Beverage ware 10. candle 8. flower
4. Beverage ware centerpiece
5. Hallow ware Checking 4.1 9. top cloth
6. Hallow ware 1. a 10. fruits
7. Hallow ware 2. c centerpiece
8. Hallow ware 3. a
9. Beverage ware 4. c
10. Beverage ware 5. a
6. c
54
Act. 5.2-3. Teacher 7. a
Checking 8. c
9. a
Act. 6.1 10. c
1. A
2. C Checking 5.1
3. A
4. A 1. teapot
5. B 2. bucket
3. Chandelabra
Act. 6.2-3. Teacher 4. tumbler
Checking 5. collins glass
6. brandy glass
7. service tray
8. Creamer
9. Gravy Boat
10. Parfait
11. Hallow ware
12. Hallow ware
13. Hallow ware
14. Beverage
ware
15. Beverage
ware
16. Beverage
ware
17. Hallow ware
18. Hallow ware
19. Hallow ware
20. Beverage
ware
REFERENCES
Book
Principle of Food and Beverage (Second Edition) by: Lawrence Li Tan, Florenitte Cabuyao –
de Guzman
E- References
 www.tutorialpointfbs.com
32T 32T
 www.slideshare.introductiontofbs.com
32T 32T
 www.en.wikipedia.org.tableappointments.com
32T 32T
 www.worldwide.tableappointments.com
32T 32T
55
Link:
 https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.macys.com%2Fshop
32T
%2Fproduct% 32T
 data:image/jpeg;base64,/9j/4AAQSkZJRgABAQAAAQABAAD/
 https://www.google.com/url?sa=i&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki
32T
%2FTable_setting 32T
 https://www.slideshare.net/jaznaush/types-and-categories-of-food-service-
32T
system?next_slideshow=1 32T
 https://studylib.net/doc/5365484/history-of-foodservice
32T 32T
 http://www.hotelcareer.com/job-descriptions/food-and-beverage
Food and Beverage Services – Grade 11- 12
Alternative Delivery Mode

Quarter 1 – Module 1 : Prepare the Dining Room/Restaurant Area for
Service
(Introduction to Food Service Industry and Table Appointments)
First Edition, 2020
Acknowledgements
Writers Angelica Jeane A. Tiu T-III “History of Food Service”

- Cayetano Arellano High School
Mildred B. Turingan 56
MT-I “Introduction to Food Service Industry”
- Ignacio Villamor High School
Edward Jay L. Briones MT-II “Dinner ware”

57

FBS 11 - Q1 - W1 - Mod1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FBS 11 - Q1 - W1 - Mod1

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

FOOD AND BEVERAGE

INTRODUCTION TO FOOD SERVICE INDUSTRY &

1. Follow carefully all the contents and instructions indicated in every

PARTS OF THE MODULE

 Expectations - These are what you will be able to know after

The module is divided into six lessons, namely:

At the end of this lesson, you should be able to:

 Define the meaning of Food Service;

1. This is the process of preparing, presenting, and serving food and

A. Table runner B. Table napkin C. Placemats D. Silencer

Before we proceed with the actual knowledge on what is Food and

Usually defined by the output of products but does

The customer visits the premise to avail all the food

What is Food Service Industry?

A Food Service System on the other hand, is defined as an entity

ADVANTAGES OF A FOOD SERVICE SYSTEM

HISTORY OF FOOD SERVICE GLOBALLY

The history of foodservice is closely associated with travel. Throughout

become highly favored over the other types of foodservice systems.

HISTORY OF FOOD SERVICE IN THE PHILIPPINES

In the Philippines, food service existed as early as the time of the

An English nurse, Florence

Figure 3. Florence Nightingale (from

A noted chef named Alexis Soyer helped

Figure 4. Alexis Soyer (from

The earliest recorded date of Chinese-Philippine trade is 982 A.D.

Figure 5. Victor Hugo (from

As opportunities for travel increased, so

the United States of America. In Paris, France,

On the other hand, the Chinese operated eateries which came to be

ACTIVITY 1.1 Direction: Create a reflection or a short insight that gives

Check your Understanding 1.1

“Food Service is the process of 1. _______________, presenting

___________________6. The American school feeding programs were patterned

___________________8. Florence Nightingale helped in the establishment of a

___________________9. Alexis Soyer is the Father of Modern Industrial

___________________10. In the 20th century where coffeehouses were

established in the USA.

___________________11. The Chinese started with the public school feeding

___________________12. Foodservice existed as early as the time of the

___________________13. Chinese operated eateries which came to be known

___________________14. The natives set up eating places usually at the back

__________________15. Chinese food was peddled by ambulant vendors.

The food and beverage service is part of theservice-oriented hospitality

Ways to Categorize Food Service

• Quick service restaurants provide customers with convenience,

Quick Service Restaurants are:

• Fast Food Restaurants generally have

• Buffets consist of food displayed on tables. Servers keep

• A full service restaurant is a restaurant in which customers are

 Single Item Restaurants - choose to specialize in a single item of

 Catering is a provision of food and service for a special event that

 On premise - takes place at the caterer’s place of

 Hotel and Club

 Hotels provide a variety of food and beverage services such as:

3. Food Service within a

• A food and beverage business located in a consumer business.

 Retail - Are mainly fast food

 Transportation - Transportation food service categories:

DUTIES AND RESPONSIBILITIES OF FOOD SERVERS

Duties and Responsibilities of

A FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER is a competent

6. 7. 8. __

9. __ 10. _