Qualification : Food and Beverage Services NC II

Module Title : Preparing the Dining Room/Restaurant Area

for Service

Learning Outcome No. 2 : Prepare service station and equipment.

Assessment Criteria

1. Service or waiter’s stations are stocked with supplies necessary for service.

2. All tableware and dining room equipment are cleaned, wiped and put in their
proper places.

3. Special tent cards and similar special displays are put up for promotion.

4. Cleanliness and condition of all tables, table wares and dining room equipment are
checked.

5. Water pitchers and ice buckets are filled.

6. Electrical appliances or equipment like coffee pots, teapots, plate warmers, etc. in
the dining area are turned on and kept ready.

7. Condiments and sauce bottles are refilled and the necks and tops of the bottles
are wiped clean and dry.

Resources

 Supplies

 Tableware (Dinnerware/chinaware, glassware)

 Silverware/flatware (+ hollowware)

Reference

The Waiter’s Handbook (3rd Edition), Graham Brown and Karon Hepner, Pearson South
Asia Pte. Ltd. (Philippines), Copyright @2005.

Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc., Metro
Manila (Philippines), Copyright @ 2017. Pp. 30 – 32.

Food Service and Bartending. Roldan, et.al. AR Skills Development and Management
Services, Metro Manila (Philippines), Copyright @ 2013. Pp. 8 – 12.

Food Service Management. Ma. Lutgarda Manuela Punay. Rex Printing Company, Inc.,
Metro Manila (Philippines), Copyright @ 2015. Pp 19 – 20.
LEARNING OUTCOME NO. 2 : Prepare service station and equipment.

Learning Activities Special Instructions/Outcomes

 Discuss the factors to consider in pre-

paring service stations and the kinds of
service equipment to be used.
 Show the different wares (dinnerware,
silverware, glassware, etc) and tell their
uses.
 Demonstrate proper placement of
wares in the proper set-up of service
stations.
 Have the students familiarize themselves
with the various wares, their uses and
place in the service station.
 The students must be able to demonstrate
the ability to prepare service station and
equipment efficiently.

INFORMATION SECTION

Kitchen Stations:

The kitchen stations in a restaurant depend on the food that is be served. These
stations take into consideration space and budget for the layout of the stations.
Following are typical kitchen stations

 The Sauté Station. This is where gas ranges are placed. Expert cooks and
chefs re usually assigned to this station. This is also where the most diffi-
cult dishes are prepared. There must be a working table for this station
as well as the necessary tools, the chopping boards, knives and season-
ings used for cooking.

 The Grill Station. Workers in this station must be skilled. This is where
the griddle, tongs, grill brush and the like are placed. Finally, the exhaust
system in the grill station must be well maintained.

 The Fry Station. Inexperienced staff may be assigned here. In restau-

rants, fryers usually have a built in timer and an alarm for cooking. This
 station is where the fryers, tongs, fry baskets, trays or bowls (for bread-
ing) and fry racks (to remove extra oil) are.

 Dispatching Station. This is where the final checking of the food is done.
The dispatcher must be equipped with paper towels to clean the plates in
case of spillages. The final garnishes and accompaniments are assembled
here. This is where the waiters get the food to be served.

o Preparation and wash area. This area must have weighing scales, mea-
suring spoons and cups, spice ad herb rack, color-coded chopping boards
and knives. The preparation area must be close to a sink where all the
ingredients are washed before peeling and slicing. This area must be
strategically located near the cold storages and the saute station. The
wash area must be separated from the preparation area to avoid soap
and chemical contamination.

Food Service equipment

The various food service is is enumerated below. The names are based on the
equipment’s specific use. Actual sample of the equipment should be available
in the kitchen or display cabinets.

 Cutlery
o Large fork (table fork) used as the main or serving fork.
o Large knife (table knife) used as the main knife
o Small fork (dessert fork) used as entrée, pasta, dessert, salad
and fruit fork.
o Small knife used as a side knife (buttering bread or spreading
pate), entrée, cheese, and fruit knife.
o Steak knife with serrated edge, used with steaks.
o Fish knife is used for the fish and for serving large and deli-
cate items.
o Fish fork (webbed fork) is used for fish
o Large spoon (table spoon) is used for serving
 o Medium spoon (dessert or pudding spoon) is used for
desserts and pasta.
o Soup spoon used for soup and pasta (in some establish-
ments)
o Small spoon (teaspoon) is used for tea and coffee, cocktails,
ice cream, dessert and sugar.
o Demitasse spoon (teaspoon) is used for coffee cups.

 Other cutlery items

o Parfait spoon
o Oyster fork
o Snail fork and tongs
o Lobster picks and crackre
o Butter and cheese knife
o Cake fork
o Tea strainer
o Sugar tongs

 Cutlery items used for serving

o Carving knife
o Bread knife
o Gateau (cake) slice
o Soup ladle
o Nutcracker

 Tableware: common items of tableware, also called crockery or china.

o Cover plate is used as presentation or show plate in the setting, can
be an ordinary large plate, also used as a service plate or an under
plate for service.
o Large plate (dinner plate) is used for the main course. Oval plates
are sometimes used instead of the round plates.
o Middle-sized (entree) plate are used for entrees and also for salads,
cheese, and fruit. Can be oval instead of round.
 o Small (side) plate is used for bread and bread rolls, for cheese, fruit
and cake.
o Soup bowl is used for cream soup, also as an oatmeal (porridge)
bowl and for breakfast cereals.
o Pasta bowl is used for all styles of pasta.
o Consomme bowl and saucer is used for clear soup, It is always
served on a matching saucer.
o Large soup tureen (with lid) is often used for a service from a gueri-
don rather than on the table.
o Coupe is a stemmed made of glass, silver or stainless steel used for
cocktails (seafood or fruits) desserts and ice cream.
o Reviere an oval or rectangular dish primarily used for pasta and for
presenting hors d’oeuvres
o Ramekin is used for baked eggs, custards and souffles
o Tea or coffee cup and saucer
o Demitasse and saucer/small coffee cup is often used for black or
Turkish coffee.
o Milk or cream jug
o Long sprout coffee pot
o Sugar bowl
o Tea infuser
o Hot-water pot
o Coffee or tea plunger
o Tea pot; Cona (a brand name ) pot
o Salad bowl (for individual use and for table service)
o Oyster or mussel or snail (escargot)plate
o Sauce boat, pepper mill, salt and pepper set (cruet)
o Plate cover (flat and dome)
o Butter dish and pad
o Bud vase

 Large Equipment
o Warming racks
o Gueridon Trolley
 o Flambe Trolley
o Carving Trolley
o Flambe pan/Chafing dish
o Rechaud (cooking lamp or warmer)
o Gas cylinder burner

Service station mise-en-place.

Following is a list of supplies and equipment that may be required for beverage
service

o Additional glassware
o Drinks trays
o Wine lists
o Table napkins
o Straws
o Toothpicks
o Matches/lighter
o Ash trays
o Service cloths
o Docket books
o Wine coolers
o Ice buckets and ice tongs

Source:

Graham Brown and Karon Hepner. The Waiter’s Handbook (3rd edition) Pearson
Education South East Asia Pte. Ltd. (Philippines) Copyright 2005. Pp. 22 – 31;
109 – 113.

Maria Lutgarda Manuela B. Punay. Food Service Management. Rex Book Store,
Manila, Philippines. Copyright 2015. pp. 20.

Food and Beverage Services. Leonora D. Basbas. Rex Printing Company, Inc., Metro
Manila (Philippines), Copyright @ 2017. Pp. 30 – 32.
Food Service and Bartending. Roldan, et.al. AR Skills Development and Management
Services, Metro Manila (Philippines), Copyright @ 2013. Pp. 8 – 12.

Food Service Management. Ma. Lutgarda Manuela Punay. Rex Printing Company, Inc.,
Metro Manila (Philippines), Copyright @ 2015. Pp 19 – 20.

SELF CHECK

After the undergoing the learning activities, the following checklist may be used.
Put a checkmark on the space corresponding to your response:

Some-
Action Never Often Always
times
1. Are the service or waiter’s stations stocked
with supplies necessary for service?

2. Are the tableware and dining room

equipment cleaned, wiped and put in their
proper places?

3. Are special tent cards and similar special

displays put up for promotion?

4. Are the cleanliness and condition of all

tables, table wares and dining room
equipment checked?

5. Are water pitchers and ice buckets filled.

6. Are electrical appliances or equipment like

coffee pots, teapots, plate warmers, etc. in
the dining area turned on and kept ready?

7. Are the condiments and sauce bottles

refilled and the necks and tops of the
bottles wiped clean and dry?

FEEDBACK

Comments and suggestions from teacher and other trainees may be used as feedback to self-
check.
PERFORMANCE CRITERIA

Criterion Yes No

1. Service or waiter’s stations are stocked with

supplies necessary for service.

2. All tableware and dining room equipment

are cleaned, wiped and put in their proper
places.

3. Special tent cards and similar special

displays are put up for promotion.

4. Cleanliness and condition of all tables, table

wares and dining room equipment are
checked.

5. Water pitchers and ice buckets are filled.

6. Electrical appliances or equipment like

coffee pots, teapots, plate warmers, etc. in
the dining area are turned on and kept
ready.

7. Condiments and sauce bottles are refilled

and the necks and tops of the bottles are
wiped clean and dry.
 SELF-ASSESSMENT TEST

Multiple Choice. Choose the word or phrase that will complete and make the
statement correct.

1. The (preparation and wash area, dispatching station) is where the waiters
get the food to be served.
2. The (preparation and wash area, dispatching station) should be located
strategically near the cold storage and the sauté station.
3. The (dispatching, fry) station usually have built in timer and alarm for cook-
ing.
4. The (fry, sauté) station must have working tables and tools such as chopping
boards, knives and seasonings.
5. The (grill, sauté) station must be manned by skilled workers.
6. The (soup bowl, consommé bowl) is usually used for cream soups.
7. The (oval, round) dinner plate is used for the main course.
8. The medium spoon is also known as (dessert spoon, teaspoon).
9. The (fish, steak) knife has serrated edges
10. The large soup tureen is used for service (from gueridon, on the table)
Answer Key:

1. dispatching station 6. The soup bowl

2. prep and wash area 7. oval
3. fry 8. dessert
4. saute 9. serrated
5. grill 10. gueridon