Sector: TOURISM (HOTEL AND RESTAURANT)

Qualification Title: FOOD AND BEVERAGE SERVICES (FBS) NCII

Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE

Module Title: PREPARING THE DINING ROOM/RESTAURANT AREA

FOR SERVICE

 
 HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL (CBLM)
Welcome!
The unit of competency, “Prepare the Dining Room/Restaurant
Area for Service” is one of the competencies of FOOD AND BEVERAGE
SERVICE NCII, a course which comprises the knowledge, skills and
attitudes required fora receptionist/food attendant.
The module, “Preparing the Dining Room/Restaurant Area for
Service”, contains training materials and activities required in the
preparation of the dining room/restaurant area before the start of the
service operations. It involves opening duties or the dining room mise – en
– place prior to service. This also includes the knowledge and skills in
taking reservations, preparing service stations, table setting, and setting
the ambiance of the food service facility.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, and Task Sheets. Follow
and perform the activities in your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.

Remember to:
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.
 Submit outputs of the Task Sheets to your Facilitator for evaluation
and recording in the Accomplishment Chart. Output shall serve as
your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The result of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this
competency. A Certificate of Achievement will be awarded to you after
passing the evaluation.
 FOOD AND BEVERAGE SERVICES (FBS) NCII

COMPETENCY-BASED LEARNING MATERIALS

LIST OF COMPETENCIES
No. Unit of Competency Module Title Code

1 Prepare the dining Preparing the TRS512387

room/restaurant dining
area for service room/restaurant
area for service
2 Welcome guests and Welcoming guests TRS512388
take food and and take food and
beverage orders beverage orders
3 Promote food and Promoting food and TRS512389
beverage products beverage products
4 Provide food and Providing food and TRS5123905
beverage services to beverage services to
guests guests
5 Provide room service Providing room TRS512391
service
6 Receive and handle Receiving and TRS512392
guest concerns handling guest
concerns
TABLE OF CONTENT
 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE

MODULE TITLE: Preparing the Dining Room/ Restaurant Area

for Service

MODULE DESCRIPTOR: This unit covers the knowledge and skills

required in the preparation of the dining room /restaurant area before the
start of the service operations. It involves opening duties or the dining room
mise- en - place prior to service. This unit includes the knowledge and skills
in taking reservations, preparing service stations, table setting, and setting
the ambiance of the foodservice facility.

NOMINAL DURATION:

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
LO1. Take table reservations
LO2. Prepare service stations and equipment
LO3. Set – up the tables in the dining area
LO4. Set the mood/ambiance of the dining area
ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the reservations.
3. Reservation’s data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5.Additional information about the food service establishment is provided
when necessary.
6.Service or waiter’s stations are stacked with supplies necessary for service.
7.All tableware and dining room equipment are cleaned, wiped and put in
their proper places.
8.Special tent cards and similar special displays are put up for promotion.
9.Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
10.Water pitchers and ice buckets are filled.
11.Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready.
12.Condiments and sauce bottles are refilled and the necks and tops of the
bottles are wiped clean and tables are set according to the standards of the
foodservice establishment.
13.In cases where the menu is prearranged or fixed, covers are set correctly
according to the predetermined menu.
14.Tableware and glassware are wiped and polished before they are set up
on the table.
15.Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
16.Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.
17.Lights are adjusted according to time of the day.
18.Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guests.
19.Appropriate music is played when applicable.
20.Floors/carpets are cleaned and made sure are dry.
21.Air-condition or cooling units are adjusted for the comfort of the guests.
22.Decorations are set-up according to theme or concept of the dining room.
LEARNING OUTCOME 1: TAKE TABLE RESERVATIONS

CONTENTS:
 FOOD SERVICE OPERATION
 RESERVATION PROCESS
 TELEPHONE ETHICS

ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly and accurately.
2. Pertinent questions are asked to complete the details of the
reservations.
3. Reservation’s data are recorded on forms accurately based on
establishment’s standards.
4. Details of the reservations are repeated back and confirmed with the
party making the reservation.
5. Additional information about the foodservice establishment is provided
when necessary.

CONDITIONS:
Students/trainees must be provided with the following:
 Telephone
 Fax
 Reservation Cards
 Logbook
 Email
 Computer
 Internet
 Reservation Sheets
 Pen/pencil

METHODOLOGIES:
 Lecture- Discussion
 Video showing
ASSESSMENT METHODS:
 Written test
 Observation
 Demonstration with Oral Questioning

LEARNING EXPERIENCES

Learning Activities Special Instructions

Read Information Sheet 1.1-1 on
FOOD SERVICE OPERATION
Answer Self-Check 1.1-1
Read Information Sheet 1.1-2 on
RESERVATION PROCESS
View Video Presentation on Taking Ask the assistance of your
Table Reservation
Perform Task Sheet 1.1-2A on
Take Table Reservation (Face
toFace)
Perform Task Sheet 1.1-2B on
Take Table Reservation via email Performance Criteria Checklist 1.1-
Read Information Sheet 1.1-3 on
TELEPHONE ETHICS
Perform Task Sheet 1.1-3 on Take Check your work with the
If you have some problems on
Information Sheet 1.1-1, don’t
hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 1.1-1, you can
now answer Self-Check 1.1-1.
Compare answer with answer key.
You are required to get all answers
correct. Read the Information sheet
again to answer all questions
correctly.
If you feel you are knowledgeable
on the content of Information Sheet
1.1-2, you can now answer Self-
Check 1.1-2.
Facilitator in operating the
multimedia. While viewing take
down important notes.
Check your work with the
Performance Criteria Checklist 1.1-
2A and let your Trainer/Facilitator
evaluate your work. If competent
proceed to the next task.
Check your work with the
2B and let your Trainer/Facilitator
evaluate your work. If competent
proceed to the next task.
If you feel you are knowledgeable
on the content of Information Sheet
1.1-3, you can now answer Self-
Check 1.1-3.
 Table Reservation by phone Performance Criteria Checklist 1.1-
3 and let your Trainer/Facilitator
evaluate your work. If competent
proceed to the next task.

Information Sheet 1.1-1

FOOD SERVICE OPERATION
Learning Objectives:
After reading the INFORMATION SHEET, YOU MUST be able to:
1. Identify the types of food service operation.
2.Classify the food service types.

Introduction:

Food Service Operation includes a catering food service operation, food

delivery sales operation, mobile food service operation, seasonal food service
operation, temporary food service operation and vending machine location.

TYPES OF FOOD SERVICE OPERATIONS

Food service operations include all companies, organizations and individuals
who prepare, supply and serve food outside of the home environment. This
includes restaurants, catering operations, institutional catering, hotels and
quick service operations.

WAYS TO CATEGORIZE FOODSERVICE

A. Customers often categorize foodservice by:
 Price
  Self Service versus Sit Down
B.The industry categorizes foodservice by:
 Commercial
 Institutional
 Foodservice within a consumer business
1. Commercial Foodservice
Consists of food and beverage businesses that compete for customers Ex.
Olive Garden, McDonalds, Dunkin’ Donuts, Chilis, On the Border, etc.
Can be categorized by:
 Quick Service
 Full Service
 Catering
 Hotel and Club

Quick Service

 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.
 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 driven through service as well. Menu items can be prepared in
3-5 minutes and most have smaller dining rooms.
 Cafeterias are food services where food is displayed along a counter observing
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.
 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

 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
 Family Restaurants
 Ethnic Restaurants
 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.

 Ethnic restaurants specialize in an ethnic cuisine. Examples

include Italian, Chinese, Ethiopian, Indian, Japanese,
Mexican, Spanish, and Thai.

Catering

 Catering is a provision of food and service event 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
- Off premise

 On premise catering takes place at the caterer’s place of

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

Hotel and Club Food Service

 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:
- 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 Food Service
 It consists of foodservice provided to customers in an
institution, such as a school, hospital, military, or prison.

School Food Service

  Consists of meals that are served to students who attend
school. It contributes to student’s health and wellbeing to
help students learn better.

Health Care Food Service

 Foodservice that takes place in hospitals, nursing facilities,

and assisted care residences.
 Some are served in a customer’s room and some are served
in a dining hall.
 It is important that the food served meets all the calories and
nutrients that a patient needs to restore and maintain
health

3. Business Food Service

 Foodservice provided in a business for the convenience of
people who work at the business, such as an employee
cafeteria in an office building or factory.
Food Service Within a Business
 A food and beverage business located in a consumer
business.
 It is often offered as a convenience to the customer.

Recreation Food Service

ncludes all foodservice offered as a part of a

recreation business, such as sports arenas, zoos,
movie theaters, and museums.
o
Can range from fast food, to quick service, full service,
and even fine dining.
Retail Food Service
o
Includes all foodservice offered as a part of a retail
store or shopping center.
o
Can be found in malls, individual retail stores,
bookstores, grocery stores, gas stations, and
convenience stores.
o
Are mainly fast food restaurants, but some full service
restaurants can be found in malls and shopping
centers.Example: Food Courts and Rainforest Café in
Grapevine Mills Mall
Transportation