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BASED LEARNING
MATERIAL
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II
Unit of Competency:
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Module Title:
PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE
This learner’s guide contains training materials and activities for you to complete.
The unit of competency preparing the dining room/restaurant area for service
Contain the knowledge, skills and attitude required for a Food and Beverage Services with
National Certificate Level (NC II).
You are required to go, through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome there are information sheets,
resources sheets, and reference material for further reading to help you better understand the
required activities. Follow these activities on your own and answer the self-check at the end of
each learning outcome.
❖ Information Sheet – this will provide you with information (concepts, principles and
other relevant information) needed in performing certain activities.
❖ Operation Sheet – this will guide you in performing single task, operation or process
in a job.
❖ Job Sheet – this is designed to guide you how to do that will contribute to the
attainment of the learning outcome.
❖ Assignment Sheet – is to guide you to enhance what you have learned in the
information sheet, operation sheet or job sheet.
❖ Work Sheet – are different forms that you need to fill up in certain activities that you
performed.
Upon completion of this module, study the evidence plan at the end of the last learning
element of this module then ask your trainer to assess you. You will be given a certificate of
completion as proof that you have met the standard requirements (knowledge, skills and attitude)
for this module. The assessment could be made in different methods, as prescribed in the
competency standard.
If you have questions, do not hesitate to ask your trainer/s for assistance.
You may have some of most of the knowledge and skills covered in this learner’s guide
because you have
Been working for some time
Already completed training in this area
At the end of the learners guide there is a learner’s diary to record. Important dates, jobs
undertaken and other workplace event that will assist you in providing further details to your
trainers or assessors. A Record of Achievement is also provided for your trainers to complete
once you completed the module
This module was prepared a source of information for you to acquire knowledge and skills in
Food and Beverage Services to achieve the required competency, Prepare the dining
room/restaurant area for service independently and at your own pace.
1. Take Pre-assessment to evaluate your skills and knowledge in preparation for post
and final assessment.
2. Talk to your trainer and agree on you how both will recognize the training.
3. Work through all the information and complete the learning activities in each
learning outcome. Read information sheet and complete the self check as suggested in
your resources which are encoded in the resource materials.
4. Your trainer will be your facilitator to assist your needs in completing your activities.
5. The trainer will tell you about the important things needed to accomplish the
learning activities.
6. You are given an opportunity to study and master the module at your own
convenient pace and time.
7. You can gather other information/ data through interview, research and talk to
more experienced work master.
8. You can ask your trainer to observe your activity outline in the learning guide.
9. As you work through your activities you should be open for trainer’s feedback on
your progress.
10. Upon completion of the module you should feel free and confident to ask for final
assessment. The result of your assessment will be recorded in your Competency
Achievement Record.
NO. UNIT OF COMPETENCIES MODULE TITLE CODE
INTRODUCTION:
This module 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 mis-en-place prior to service. This module includes the knowledge and skills in
taking reservations, preparing service stations, table setting, and setting the ambiance of the
foodservice facility.
LEARNING OUTCOMES:
To be able to verify that you are competent enough in this module, you must be able to
demonstrate the criteria listed below:
Assessment Criteria:
Assessment Criteria:
Assessment Criteria:
2.1 Service or waiter’s stations are stacked with supplies necessary for service.
2.2 All tableware and dining room equipment are cleaned, wiped and put in their proper
places.
2.3 Special tent cards and similar special displays are put up for promotion.
2.4 Cleanliness and condition of all tables, tableware and dining room equipment are
checked.
2.5 Water pitchers and ice buckets are filled.
2.6 Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc. in the
dining area are turned on and kept ready.
2.7 Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped
clean and dry.
Assessment Criteria:
3.1 Tables are set according to the standards of the foodservice establishment.
3.2 In cases where the menu is prearranged or fixed, covers are set correctly according to the
predetermined menu.
3.3 Tableware and glassware are wiped and polished before they are set up on the table.
3.4 Cloth napkins are folded properly and laid on the table appropriately according to napkin
folding style.
3.5 Buffet or display tables are skirted properly taking into account symmetry, balance and
harmony in size and design.
Assessment Criteria:
2. Answer to Self Check 1.1-1 Compare your answer to the answer key 1.1-1
3. Read information sheet 1.1-
2 on Napkin folding
4. Answer to self check 1.1-1 Compare your answer to the answer key 1.1-2
5. Perform Task sheet # 1.1-1 Evaluate your own work using the Performance
(napkin folding) criteria
11. 10.Perform Task sheet 1.1-3 Evaluate your own work using the Performance
12. (Table Skirting) criteria
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
prepare dining/restaurant area for service.
Service Areas
Everything that might be required for service is kept in the service area, where
preparations can be completed, and sometimes the washing up is done. Other small stocks of
cutleries, crockery, napkins and similar items maybe kept in sideboards in the room,
conveniently located for re-laying tables.
Keep your preparation areas tidy, orderly and clean. There maybe a cleaning schedule
which sets-out when floors and walls should be washed, cupboards and shelves emptied and
cleaned, etc.
MON TUE WED THUR FRI SAT
Cruet Clean Polish Clean side Clean Clean
washed,dried,refilled cutlery silver boards glass cup drinks
drawers boards fridge
11 am Checklist
1. Relishes out(corn, onion, tomato and chili).Mustards out(French, English, and
American)
2. Popcorn machine assembled and first batch made.
3. coffee machines on
4. Hot towels machine full
5. Dessert area stocked up, dessert portion appropriate. Hot fudge ready to serve.
6. Music on at right volume. All lights working
7. All tables set to old Orleans standard: Sugar containers clean and full(with
individual packets);salt an pepper never less than full;
When preparing what you need, inspect each item. Return any that are not clean to the
wash up area, or wash them yourself. Take out of service any that are damaged, e.g. china which
has cracks or chips.
Your manager will tell you whether damaged items should be thrown away or kept aside
for the next stacking of equipment’s. There maybe a scheme for recording loss through
breakages.
Check that stocks are sufficient and in their proper place. Order new stocks before you
run out. You may have to complete an internal order from (sometimes called requisition), and
have this signed by the manager. Follow safety procedures for withdrawing damaged or faulty
equipment from use.
Turn on equipment for making drinks, keeping food and equipment hot or cold in time
for it to reach operating temperature. Check that refrigerators are working at the correct
temperature.
Approach your preparation tasks thoughtfully and in logical order. Spend a few minutes
counting on to a tray and polishing the entire cutlery you need, rather than going backwards and
forward between the tables and sideboards.
Check each item is spotlessly clean before placing on table and not chipped or damaged.
Take special care when handling a cutlery, crockery and glassware not to touch with your
fingers any surface that may come into contact with food, drink or the customer’s mouth.
Quality service requires the use of appropriate utensils and equipment, among which are
the following:
1. What china wares, flat wares and hollowware will you prepare for the following:
a. appetizer
b. soup
c. salad
d. main dish
e. dessert
f. coffee
1.
2. for soup Soup bowl with Soup spoon Soup tureen if soup
under liner is served Russian style
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
fold at least 10 table napkins in 2 minutes following the given procedures.
STEPS:
SET
6. Turn the napkin over, keeping the open
end facing away from you.
9. Fold the napkin along the center seam and you have a
neat, sturdy pyramid. If your napkin
won't stand neatly then you may need a little starch
SET
STEPS:
2. Fold the
napkin in half and orient the open end
towards you.
3. Fold the far-right
corner over to the
center of
the side
that is closest to you. The edge ofthis
fold should run down the center of the
napkin
6. Repeat the previous step on the other side, folding the left-flap out
diagonally to meet the far edge of the napkin.
STEPS:
SET
6. Fold the right corner diagonally towards you - laying it
down along the centerline of the triangle, making a new
tip pointing towards you. An iron can make this
Important fold a whole lot easier.
10. This bird's almost ready to fly, but first you must
give it some feathers. While holding the base firmly
to keep your folds together, pull up the four 'flaps'
created by the napkin's corners.
SET
The Bishop's Hat Napkin Fold
This is a classic dinner napkin fold, but it can be difficult to line up the
corners in the cap. Some starch and an iron make it easier to be
precise while folding this one.
...and yes I know it's not sitting in the center of the plate, next time I'll
stay out of the cooking wine, I promise.
STEPS:
2. Fold the dinner napkin in half so that the open end is towards you.
2. Fold the near-left corner diagonally away from you, resting it so that
lays right next to the previous fold.
5. Flip the napkin over and orient it so it points to the far-left and to
the near-right.
8. Gently roll the left half of the left triangle over and tuck
it's end underneath the right triangle.
10. Fold the right-triangle to the left, tucking it's end into the
other triangle
SET
11. Open up the hat and press the material inside down to
fill it out so that it becomes circular, this may take a
little fidgeting
12. There you go, now all you need is a little bishop
to wear it.
This sophisticated cloth napkin design benefits from stiff material or light
starch. A hot iron will also make it easier to be exact.
STEPS:
1. Lay the napkin face-down in front of you
4. Fold the far-right corner up diagonally so that the point rests on top of
the far corner. The edge of this new flap should lay right on
the center line.
5. Repeat step four on the other side, bringing the left-most corner up to meet the far
corner, creating a diamond shape
6. Flip the napkin over while keeping the open end pointing away
from you.
7. Fold the bottom of the napkin up about 3/4's of the way as shown and press the fold
down well.
.
8. Flip the napkin over.
Do you want your dinner guests to feel like royalty but have no red
carpet? Treat them like kings and give them all crowns!
Then
you can use this napkin to wipe the cheese out of that
introduction.
SET
3. Orientthe napkin so the open ends are
pointing away from you
5. Repeat step four on the other side, bringing the left-most corner
up to meet the middle-corner, creating a diamond shape
6. Fold the bottom of the napkin up about 2/4’s of the way and press this fold
down well.
STEPS:
2. Fold the napkin in half and orient the open end towards you.
Despite looking fairly elaborate, this fold is an easy one, and it can be done with almost any
variety of napkin. Display small bowls or glasses on top of these, or use them as novelty
cocktail napkins.
STEPS:
3. Fold the remaining two corners of the napkin in so the tips meet
with the last two in the center
5. Once all of the tips are folded you are left with a square
about 1/4 the size of the unfolded napkin.
6. Flip it over.
STEPS:
STEPS:
2. Fold the napkin in half and orient the open end toward you.
SET
7. And one last time with one last layer. Keep them
as uniform as you can
Step 1
Step 3:
Still holding the bottom center point fairly flat, form 2 side
pleats. Tip: Have the napkin ring ready.
pleat.
Finished Fold
Insert the bottom into the napkin ring. Place on your table and
adjust the folds.
Step 2:
Fold the bottom half up so the fold is at the bottom.
Step 3:
At the bottom edge, fold under about 1-2", toward the back.
Step 5:
Continue rolling all the way across.
Step 6:
At the back, secure the left point into the folded cuff.
Finished Fold
Turn the napkin over for the finished fold.
Steps/Procedure:
Assessment Method:
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
arrange bouquet and center piece or corsage.
Step One: Using the knife, cut floral foam to fit the container. Leave enough open space inside
the container to allow you add water without spilling.
Step Two: Soak foam in preservative solution.
Date Developed: Doc. No.
COMPETENCY BASED April 23, 2016
Issued by: Page 41 of
LEARNING MATERIAL
SET -FOOD &BEVERAGE
Developed by:
Mr. Kim Astley M. Norte Revision No.
118
SERVICES NC II
Wedding Bouquet
Place the next three flowers in the spaces left between the flowers. Tape the stems
together, squeeze them, and repeat this process until you have achieved the required size of your
bouquet.
FLOWERS BY OCCASION
EQUIPMENT
1 scissor
1 cutter
1 glue gun
DIRECT MATERIALS/SUPPLIES
PROCEDURES
Bouquet:
1. Attached the stick to the foam and secure it by using a plastic string.
2. Soak the floral foam in water with sugar or chlorine till it stops to bubble.
3. Cover the stick with floral tape, hiding the string.
4. Arrange the fresh flowers in an arc share or dome like.
5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your arrangement.
6. Attach the doily using a glue gun.
7. Make two ribbons using the wires and attach it to the stick below the doily.
8. Cover the stick with a floral tape, covering the wires.
Topiary:
1. Insert the wire 2 pieces of mums stem in a dome-shaped foam and secure it with string
(topiary form). Soak foam in water till it stops to bubble.
2. Put the soaked floral foam in the bottom of the clay pot then place topiary form in.
3. Cover the topiary with Formosa and the foam between the topiary and the pot.
4. Arrange the mums in a ball-like shape.
5. Arrange flowers at the bottom.
Corsage Making:
1. Cut the head of the flower, leaving ¾” stem. Insert the end of a stem wire vertically into
the base.
2. Loosely wrap the wire around the full length of the stem in a spiral. Cover the stem and wire with floral
tape.
Date Developed: Doc. No.
COMPETENCY BASED April 23, 2016
Issued by: Page 45 of
LEARNING MATERIAL
SET -FOOD &BEVERAGE
Developed by:
Mr. Kim Astley M. Norte Revision No.
118
SERVICES NC II
Fill in the blanks: Identify the terms which makes the statement correct.
1. Characteristics
2. Education
3. spontaneous arrangements
4. personal way
5. satisfying
6. memory
7. opportunities
8. arrangement
9. fundamentals
10. knife
Equipment : Tables
Steps/Procedure:
1. Attached the stick to the foam and secure it by using a plastic string.
2. Soak the floral foam in water with sugar or chlorine till it stops to bubble.
3. Cover the stick with floral tape, hiding the string.
4. Arrange the fresh flowers in an arc share or dome like.
5. Insert some fresh leaves and Angel’s Breath fresh flowers to highlight your
arrangement.
6. Attach the doily using a glue gun.
7. Make two ribbons using the wires and attach it to the stick below the doily.
8. Cover the stick with a floral tape, covering the wire
Assessment Method:
Criteria YES NO
1. Is the stick attach to the foam and secure using a plastic string?
2. Is the floral foam soaks in water with sugar or chlorine till it stops
to bubble?
3. Is the stick cover with floral tape, hiding the string?
7. Are the two ribbons attach to the stick below the doily?
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
skirt table.
Table skirting refers to the cloth that forms the border or runs along the edge of the table.
These make a great difference in the presentation for the banquet, buffet, brunch or business
meeting. There are various styles of pleats such as shirred, box, and accordion pleats color match
the skirting to the tablecloth or choose contrasting colors to enhance the decor.
Various techniques are used to embellish the fabric such as embroidery, appliqué work, printing
and hand-painting. These have numerous patterns to offer unique grace and include paisleys,
floral, animals, geometrics and abstract prints.
Fabrics
100% polyester is a versatile choice for many manufacturers for fabricating skirting for tables,
counters, stages and any other custom application. Polyester knit is a rich looking fabric that has
the appeal of satin, without all the care and maintenance headaches. Poly-satin has been
developed as a low-cost alternative to the traditional rayon taffeta decorating fabric. Linen fabric
is typically used in more formal areas such as banquets, meeting rooms, and offices. All skirting
fabrics are machine washable and dryable.
Whether you require one skirt for a drinks table or several for a large buffet or top table, our
system will give you a professional finish every time.
skirting
can be sewn with a continuous length to easily attach to the table. The table skirting is an
additional decorative accent on your table. The table skirting is made of various materials like
cotton, linen, silk, satin and is usually available as:
Shirred or gathered
Box-pleat skirting
Designs
The highly elegant square, oblong or rectangular table skirting can be created in
innumerable styles to provide grace. Decorative in nature, table skirting are available in a rich
medley of color combinations and patterns to fit almost any kind of decoration. They are
available in both traditional and modern designs that appeal to the buyers.
Patterns
Exquisite table skirting are a result of various techniques used to beautify the fabric such as
embroidery, appliqué work, printing, hand-painting etc. These pleasing table skirting made of
various materials have numerous splendid patterns to offer unique grace and include paisleys,
floral, animals, geometrics and abstract prints. Cotton table skirting is very much in demand
because they are washable and also durable.
Usage
Exclusive table skirting in cotton and other fabric have limitless usage. They can be used for
registration tables, buffet lines meetings, weddings, formal get-togethers and banquets etc. All
kinds of functions that plan to use tables also plan to use table-skirting. The entire table gets a
very attractive appearance with the use of Table skirting.
Fill in the blanks: Identify the terms which makes the statement correct
3. Exquisite table skirting are a result of various used to beautify the fabric
such as embroidery, appliqué work, printing, hand-painting etc.
4. Decorative in nature, table skirting are available in a rich medley of color combinations
and patterns to fit almost any kind of .
5. refers to the cloth that forms the border or runs along the edge of the
table
1. Limitless
2. Appearance
3. Techniques
4. Decoration
5. Table Skirting
Equipment :
Steps/Procedure:
3. Top with the top cloth and tack using thumb tacks on one side then stretch
the top of the table then tack again on the other side. Same with the other two
sides.
4. Determine the front of your buffet table. Work from the left to right
starting from the back when skirting..
5. Level the height o the skirt cloth from the floor with at least ¼ inch. Pin the
other end of the cloth to the edge of the table in a downward manner.
6. When approaching at the side, get the center of the table and the quarter
center then use the tape measure to get the width of your pleat with at least 3
inches wide and mark using a pin.
7. Stretch the cloth then pin on the marker, level with the end of the table
then pin on the same marker. Do the same on the following marker.
Assessment Method:
SET
Criteria YES NO
3. Does the table top with the top cloth and tack using thumb tacks on
one side then stretch the top of the table then tack again on the other
side. Same with the other two sides?
4. Is the front and center of your buffet table determined and work
from the left to right starting from the back when skirting?
5. Does the height of the skirt cloth level from the floor with at least
¼ inch and pin the other end of the cloth to the edge of the table in a
downward manner?
6. Do you get the center of the table and the quarter center when
approaching at the side then use the tape measure to get the width of
your pleat with at least 3 inches wide and mark using a pin?
7. Do you stretch the cloth then pin on the marker, level with the end
of the table then pin on the same marker and the same on the
following marker?
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
prepare the dining/restaurant area before the service.
As a waiter, it is your specific duty to look after the necessary preparations before the start
of operation. The conscientious waiter has everything ready at a place, easily accessible at the
time when it is needed.
Fill in the Blanks: Fill in the blank with the correct word or set of words to complete the
sentence. Write your answer on a separate sheet of paper.
2 The waiter has everything ready at a place, easily accessible at the time
when it is needed.
1. Tables
2. Chairs
3. Service Stand
4. Conscientious
5. Quality Service
ASSESSMENT CRITERIA:
1. Standard of Table Set – Up
A. Completeness:
All needed utensils are set up the table prior to serving orders. Coffee tea
must go with sugar and milk / creamer
Place mat is set up when the table is not covered with table cloth. It is a
placed at the center of the cover.
Require condiments as stated in the event order are available and properly
installed before the start of the function.
Client requirements as stated in the event order are available and properly
installed before the start of the function
If – pre – set up is made, the additional cutlery are completed prior to
serving orders
B. Balance and Uniformity:
Even spacing between chairs and cover.
Cutlery are space at least ½ inch from the edge of the table
Same utensils is set up for the same order
Cutlery are aligned properly with the same distance from the edge of the table
C. Order:
All service utensils are placed on the appropriate side of the cover.
The glasses cups, savers, spoon, knife and cocktail fork are on the right side
Fork and side dishes are on the left side
Folded paper napkin on the left side under the fork
Water glass is set on the right side about an inch on top of the knife
Required condiments as well as flower base are placed at the center of the table.
The cutlery are arranged in proper sequence following the order by which they
will be served
D. Eye Appeal
Presidential and buffet table are skirted for banquet functions
Appropriate color combination are used
No eye sore is seen in the dining area
Appropriate center piece and other desert are provided for
E.Time Lines:
Set – up is completed on time at least thirty minutes prior to start the operation
on banquet functions
Written Test
TABLES
SET
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
follow standard of table set
The standard set up of restaurant and function rooms vary depending on the type
of service and the requirement of the costumers. Fine dining usually require pre-set up of tables
before service begins. This may not be practical for casual dining or cafeterias. For banquets,
complete set-up is required before the start of a function in as much as the food is pre-ordered.
Requirements for banquet set up are stated in an event order that is prepared by the banquet
office.
TABLE SETTING
Learn the pattern of table setting in your restaurant and dress tables according to instructions. In
case of doubt, check with the dining room hostess or head waiters.
TYPES OF SERVICE
1. FRENCH SERVICE
This is formal type of service originated for European nobility and presently enjoyed by a
few who can afford the time and expenses of meals served in this manner.
French Service Employees:
a. Two waiters cooking together to serve the meal
i. Chef De Rang (for experienced waiter) seats the guest when a captain is not
present; takes the order; serves the drink; prepares some of the food with
flourish at the guest’s table and presents the check for payment.
ii. Commis de Rang (assistant) takes the order from the chef de rang to the kitchen;
picks up the food and carries it to the dining room; serve the plate as dished by
the chef de rang; clears the dishes and stands ready to assist when necessary.
b. A captain waiter to seat guest
c. A wine steward to serve wine
❖ It signifies luxury and is distinguished by the fact that the food is cooked or
completed at a side table in front of the guest.
❖ The food is brought from the kitchen to the dining room on heavy silver platters
carefully arranges and garnished suitably and placed on a rolling cart called a
Queridon.
❖ A small stove called a rechaud is used to keep the food warm.
❖ The food is completed by cooking, deboning, slicing and garnishing as necessary and
serve to the guest.
❖ The food is first presented to the host by viewing, then to his guest of honor.
❖ All food is served and cleared from the right side of the guest except for butter, bread
and salad, which should be placed to the left side of the guest.
❖ If a party is of outstanding guest, salads are usually mixed or prepared at the salad
table or on a salad cart by the Captain waiter who makes the ritual on it.
❖ Assorted pastries are presented on a large tray or from a cart with glass cover or
drawer.
❖ The service requires side tables and carts to perform correctly.
❖ Soiled dishes are cleared only when all guest have completed their meals.
❖ Finger bowls, of warm water with rose petals, or lemon slice in them, are served with
all finger foods, such as chicken and lobsters and at the end of the meal.
❖ The bowl is placed on a doily on a small plate called an under liner and place with a
clean napkin in front of the guest.
FINGER BOWL – is served with the courses mentioned above not afterwards. When a guest
eating lobsters with his fingers suddenly wishes a sip of wine he washes his fingers before
touching the glass. If possible, place the finger bowl in front of the plate. An additional finger
bowl is always served at the end of any complete meal in French Service and is placed directly in
front of a guest with fresh napkins.
2. RUSSIAN SERVICE
Date Developed: Doc. No.
COMPETENCY BASED April 23, 2016
Issued by: Page 67 of
LEARNING MATERIAL
SET -FOOD &BEVERAGE
Developed by:
Mr. Kim Astley M. Norte Revision No.
118
SERVICES NC II
Russian Service is a combination of French and American service due to the following features:
➢ It is very normal and elegant.
➢ The guest is given considerable personal attention.
➢ It employs the use of heavy service ware.
➢ Table setting is identical to French set-up.
➢ Only one waiter is needed to serve the meal.
➢ The food is fully prepared and pre-cut in the kitchen.
➢ Chafing dishes must be used for some food with direct plating of other.
➢ Soups are sometimes served from soup tureens but in most cases, soup dishes or cups
are readily filled in the kitchen then placed before the guest.
➢ The Waiter picks up the platters of food and heated plates from the kitchen and
carries them to the dining room on a large tray which he places on a side stand.
➢ The hot plates are set in before the guest from right side of the guest with the waiter’s
right hand.
➢ The food is serve directly from the silver platter from the left side of the hand picking
or dishing out the food to the hot plate of the guest.
➢ The waiter continues serving counterclockwise around the table and then returns the
unserved food to the kitchen.
➢ Side salads are usually plated in the pantry.
➢ Finger bowls and napkin are served with the meal.
➢ Hot rolls are offered from a cart or large basket.
➢ Soiled dishes are cleaned when all guests have completed their meal.
This is formal than French, Russian or English and is the most prevalent style in
restaurants.
➢ Food is dished up on plates in the kitchen and place before the costumer who
may want coffee served with the meals.
➢ Except for salad and bread and butter, most of the food is placed on an entrée plate.
➢ Only one waiter serves the meal.
➢ Food is served from the left of the guest, beverage from the right and soiled dishes are
cleared from the right.
➢ This service is fats, inexpensive and can be readily learned by non professional
waiters with a minimum of training.
4. BUFFET SERVICE
This is a type of service in which guest select their meal from an attractive
arrangement of food on long serving tables. The guests either help themselves or are served by
the chef’s standing behind the buffet tables. Usually the service combine both type: the guests
9. Set-up the bred plate. Place it on the left side of the fork Make sure the logo is
when square or a rectangular table is positioned on the top center.
used; or on the top of a fork if a
round table is used.
10. Set-up the cups and Place them on the right side of the
saucers. cover, with a handle on a 5 o’clock
position.
STEPS PROCEDURES RATIONALE/
ADDITIONAL
INFORMATION
FOR LUNCH/DINNER Same set-up as in breakfast except
the following modifications:
2. Explain the differences between the table service by giving its definition and how
service is being done.
a. American Service
b. Buffet Service
c. Russian Service
d. French Service
2. a. AMERICAN SERVICE - This is formal than French, Russian or English and is the most
prevalent style in restaurants. Food is dished up on plates in the kitchen and place before the
costumer who may want coffee served with the meals.
b. BUFFET SERVICE - This is a type of service in which guest select their meal from an
attractive arrangement of food on long serving tables. The guests either help themselves or are
served by the chef’s standing behind the buffet tables.
C.RUSSIAN SERVICE is a combination of French and American service. Food item is brought
into the dining room, not on a plate as American Service, but on silver platter from which it then
is served by the waiter to the guests’ plates which have been previously placed before the guests.
d. FRENCH SERVICE - This is formal type of service originated for European nobility and
presently enjoyed by a few who can afford the time and expenses of meals served in this manner.
The food is brought from the kitchen to the dining room on heavy silver platters carefully
arranges and garnished suitably and placed on a rolling cart called a Gueridon.
PLACEMATS
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
know how to replace soiled table cloth or placemats.
SET
True or False : Identify if the sentences below is true or false. Write your answer on a separate
sheet of paper.
1. Hold the tablecloth between your thumb and your first finger
2. You may use spotless table cloth with a size that fits the table.
3. When laying the table cloth, make sure that the table top is fully covered.
4. Once the table cloth is soiled, do not replace it immediately.
5. The proper placements of linens contribute much to the cleanliness and attractiveness of the
whole set up.
1. True
2. True
3. True
4. False
5. True
Assessment Method:
Criteria YES NO
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
adjust the table set-ups based on the menu choices.
Table setting refers to the way to set a table with tableware such as eating utensils and
dishware for serving and eating. The arrangement for a single diner is called a place setting.
Place setting
Informal settings
Informal settings generally have fewer utensils and dishes but use a stereotyped
layout based on more formal settings. Utensils are arranged in the order and the way a
person will use them. Usually in Western culture, that means that the forks, bread plate,
spreader, and napkin are to the left, while knives, spoons, drink ware, cups, and saucers
are to the right, although the left-right order is reversed in a minority of countries.
Formally, in Europe, Mexico, Argentina and Philippines, the cup and saucer will not be
placed on the table until the very end of the meal.
A formal table setting Utensils are placed about one inch from the edge of the
table, each one lining up at the base with the one next to it. Utensils on the outermost
position are used first (for example, a salad fork and a soup spoon, then the dinner fork
and the dinner knife). The blade of the knife must face toward the plate. The glasses are
positioned about an inch from the knives, also in the order of use: white wine, red wine,
dessert wine, and water tumbler.
The general rule with utensils is to start from the outside of your place setting, and work
your way toward the service plate (the main meal plate): soup spoon first, then fish knife and
fork, then service knife and fork.
Serviette
Flower(napkin)
vase on Service
the center of theSoup
plate table bowl on plate Bread and butter plate with butter knife
Salt andE pepper shaker Fbeside the flower G H
Water glass
vase Red wine Fish fork
White wine
Dinner knife and fork with the knife on
the right and fork on the left
Folded I napkin on the center
J of the cover K L
Dinner Fork
Water Salad
glass on the fork
right side of Service
the knife Fish knife
M N
cover, on top of the dinner knife
Soup spooncup and Dessert
Coffee saucer onspoon . side of
the right
and cake fork
the cover
Bread plate and butter knife on the left
side beside the dinner fork.
LUNCH
DINNER
SET UP:
1. Fish Knife (right) and Fish Fork (left)
2. Salad Fork (left) beside the dinner
fork
3. Dinner Knife (right) and Dinner
Knife (left) nearest to the show
plate
4. Show plate or underliner
5. Salad Knife (right) beside the soup
spoon
6. Soup Spoon (right side)
7. Red Wine Glass – top of the
dinner knife
8. White wine glass – top of the fish
knife
9. Goblet on top of the red wine glass
10. Champagne Glass
11. Fruit Fork for fruit dessert – top of
showplate
12. Teaspoon for coffee – top
of showplate
13. Bread Plate with Butter Spreader
SET
SELF-CHECK 1.2-3
Direction: Draw and label the Complete Set Up For a buffet and traditional in a separate sheet of
plain and clean paper.
Legend:
1. Cold Dishes – Appetizer, Salad and Cold Platters
2. Cold/ Salad Plate for Cold Dishes
Date Developed: Doc. No.
COMPETENCY BASED April 23, 2016
Issued by: Page 86 of
LEARNING MATERIAL
SET -FOOD &BEVERAGE
Developed by:
Mr. Kim Astley M. Norte Revision No.
118
SERVICES NC II
B C D
A
Serviette (napkin) Service plate Soup bowl on plate Bread and butter plate with butter knife
E F G H
Water Red wine Fish fork
glass White wine
I J K L
Dinner Fork Salad fork Service knife Fish knife
M N
Soup spoon Dessert spoon .
and cake fork
Assessment Method:
Criteria YES NO
3. Are the service wares arranges and stacks in the station properly for
a pass and safe service
ASSESSMENT CRITERIA:
1. Equipment were stored and/or prepared for the next service in accordance
with establishment procedures
3. Re-set tables correctly for the next service in accordance with procedures
and requirements
4. Services was reviewed and evaluated with colleagues identifying possible improvements
CONDITIONS:
Students/Trainees must be provided with the following:
1. 1.WORKPLACE LOCATION
2. 2.EQUIPMENT
• Table
• Chairs
3. 3.TOOLS, ACCESSORIES AND SUPPLIES
• Service Wares
- Glassware
- Flatware
- Dishware
- Hollowware
4. 4.TRAINING MATERIALS
• Learning Packages
ASSESSMENT METHODS:
5. Demonstration, Interview, Portfolio, Written Test
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
use and maintain dining equipment and health and sanitation practices.
The waiter’s responsibilities do not end with the departure of the guests. When the
guests have left, the tables and service areas must be cleared of used and soiled items and the
tables prepared for use again.
Cleanliness of the table should be maintained at all times. When everyone at the table has
finished eating, the soiled dishes should be immediately removed like chinaware, flatware,
glasses, condiments and ashtrays. Please recall your lesson in Checking and Preparing Service
Equipment, Bussing and Clearing the Table.
Again, quality service requires the use of appropriate serving equipment and utensils.
Dining personnel must be familiar with the various equipment and supplies for dining service as
well as their appropriate usage to prevent breakages and damages.
1. Set up and serve only the clean and sanitized glasses, cutleries, chinaware and other
service equipment.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or
cabinets, not exposed to open air and dirt.
3. Food delivered for room service must be covered to avoid bacterial contamination.
4. All service equipment must be wiped-dry with clean wiping cloths to protect them from
watermarks. The cloths used for this purpose must be segregated from other cloths and if
possible color coded.
5. Handle glasses by the stem or base, cutleries by the handle.
11. When setting up cutleries and glasses avoid leaving finger marks on them, by carrying
them in trays or by placing them inside a cloth napkin.
12. Never serve food and cutleries that have fallen on the floor.
13. To protect food from contamination, keep them covered when they are not served
immediately.
14. Wash and wipe dry food containers before using them.
Here are the sanitation standards in handling service equipment. Some illustrations are also
included.
Fill in the Blanks: Fill in the blacks with the correct word or set of words to complete the
sentence. Write your answer in a separate sheet of paper.
1. All service equipment must be with clean wiping cloths to protect them
from watermarks.
2. To protect food from contamination, keep them when they are not served
immediately.
6.
3. Handle stemmed glasses by the .
1. wiped-dry
2. covered
3. base
4. closed drawers or cabinets
5. inside cloth napkin
7.
Assessment Method:
Criteria YES NO
Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be able to
store service equipment properly.
To maintain the cleanliness of the table, soiled dishes should be removed immediately of
course based on the standard procedures in removing plates and flat wares.
For main course plates maybe cleared as soon as the guest have finish eating. Try to be
sure each guest is truly finish before clearing the plate to avoid bothering guest by asking them
several times if they are through. A tray or a dish cart is an ideal tool to carry the supplies and
cleaning materials needed to clear the table. Clear first flatware to the right of the guest, using
right hand, picking up accompanying silver wares. Remove also side dishes such as sauce plate;
continue to pick up empty wine bottle and condiments containers. Move gently and quietly. Do
not rattle or make noise with plates or silver wares as you deliver them to the tray stand.
Refill condiments and shakers ready for the next use, clean ashtrays, replace soiled table
cloth/table napkin linen and reset table depending on the kind of service of the hotel or
restaurant.
After collecting all silverwares, flatware, glassware, cutleries and the likes, they must be
placed in allocated storage areas.
Assessment Method:
Criteria YES NO
Competency
Standards
Unit of Provide food and beverage service
Competency
Ways in which evidence will be collected Demonstr Written Interview
ation examin /
The evidence must show that the candidate…. ation Questionin
g
Prepared table appointments before setting the
table √
Sanitized all pre-set equipment/utensils with
sanitizing agent √
Wiped dry all sanitized equipments and free from √ √
spots and marks
Checked for completeness, balance and uniformity, √
order, eye appeal and time lines of standard table
set-up
Lead customers toward table
√
Endorsed guests to captain or waiter and assist
them in getting seated according to table allocation √ √
Presented menu and drink list √
√
Taken and recorded orders accurately
√ √
Recommends and suggests guests’ with drink and √
meal selection
Answered customer questions on menu items in √ √
accordance with enterprise policy
Operated the ordering systems correctly in √
accordance with establishment procedures.
Provided glass ware, service ware and cutlery √ √
suitable for menu choices and adjusted in √
SET
Candidate Name:
Assessor Name:
Date of Assessment:
Time of Assessment:
Instructions for Demonstration:
Materials and Equipment
Service wares( China wares, flat wares, cutleries, glasses, condiments, tables
and chairs, linens, table cloth, napkins, oval tray, bar tray, bus pan)
Put a √ to show if the evidence is demonstrated
During the demonstration of skills, did the candidate: Yes No N/
A
Prepared table appointments before setting the table
Sanitized all pre-set equipment/utensils with sanitizing
agent
Wiped dry all sanitized equipments and free from spots
and marks
Checked for completeness, balance and uniformity,
order, eye appeal and time lines of standard table set-up
Lead customers toward table
Endorsed guests to captain or waiter and assist them in
getting seated according to table allocation
Presented menu and drink list
Taken and recorded orders accurately
Recommends and suggests guests’ with drink and meal
selection
Answered customer questions on menu items in
accordance with enterprise
policy
Operated the ordering systems correctly in accordance
with establishment procedures.
SET
Provided glass ware, service ware and cutlery suitable
for menu choices and adjusted in accordance with
enterprise policy.
Collected food and beverage collections from service
areas correctly
Food and beverage were served courteously in
accordance with establishment standards and hygiene
requirements.
Served additional food and beverage at the appropriate
times
Cleared tables form crockery, cutlery, and glass ware at
the appropriate time and with minimal disruption from
customers.
Organized, presented and processed accounts in
accordance with establishments procedure
Bid goodbye to guests and re-set table appointments
correctly
Stored and/or prepared equipment for the next service in
accordance with establishment procedures
Clean, cleared and dismantled restaurant/ dining area in
accordance with establishment procedures and safety
practices.
Re-set tables correctly for the next service in accordance
with procedures and requirements
Reviewed and evaluated services with colleagues
identifying possible improvements.
Candidate’s Demonstration was:
QUESTIONS
Candidate’s Name:
Put a check if the candidates answers are satisfactory Satisfactory Not
or not Satisfactory
1. How will you handle guest’s complaints?
2. What are the different types of food service? Can
you give the difference between each of them?
3. Explain the typical flow structure of service
within a food and beverage service department.
4. What will you consider when you are giving
suggestive selling?
5. Why is it important for a dining personnel
/waiter to study the establishment’s menu?
6. What is the importance of considering guest’s
special requests, and dietary/cultural
requirements?
7. What is the proper way of taking orders?
8. How will you present food and beverage menu
to guest?
In general, candidates answer to questions are:
Satisfactory Not Satisfactory
Candidate’s Signature:
Assessor’s Signature:
TEST I: MULTIPLE CHOICE I: CHOOSE THE CORRECT ANSWER AND ENCIRCLE THE
LETTER OF YOUR CHOICE:
8. What first item/s the server should remove from the table to show that the table is ready
for cleaning and resetting to the next service?
a. ashtray b. napkin c. salt & pepper shaker d. water goblet
11. When guest is seated, what is the item the server is removing from the table and placing
on guest lap?
a. Dinner plate b. napkin c. salt & pepper shaker d. table cloth
14. Using American service, which side of the guest you use when serving beverages?
a. Front b. Left side c. Right side d. Top side
17. What are the three different method of cleaning and sanitizing?
a. 3 bucket method b. 3 range method
c. 3 cleaning method d. 3 washing method
18. How long, at least, a waiter can wash his hands using soap in running water at the sink?
a. 10 seconds b. 20 seconds c. 30 seconds d. 40 seconds
19. What most not allowed doing by the guest when queuing at the buffet table?
a. Counting money b. rubbing hands
c. smoking cigarettes d. talking to colleagues
1. C
2. A
3. A
4. D
5. B
6. A
7. D
8. A
9. B
10. D
11. B
12. D
13. C
14. C
15. B
16. D
17. A
18. B
19. C
20. C
Assessment Criteria:
1. Dining/Restaurant areas and customer facilities were checked for cleanliness prior
to service and corrective actions were taken when required.
2. Dining environment was prepared and adjusted to ensure comfort and ambience
to customers as appropriate.
3. Set up furniture in accordance with enterprise requirements, bookings, customer
request, convenience and safety.
4. Equipment were checked and prepared for service.
5. Menu variations and daily specials were verified with kitchen staff based on
establishment policy and guidelines.
COMMENTS :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Assessment Criteria:
1. Prepare and set tables according to establishment and /or customer’s
special request.
2. Check cleanliness and condition of tables prior to service.
COMMENTS :
Learner’s signature :
Trainer’s signature:
Date:
Date Developed: Doc. No.
COMPETENCY BASED April 23, 2016 Issued by: Page 112 of
LEARNING MATERIAL
SET
Assessment Criteria:
3. Endorsed them to the captain or waiter and assist them in getting seated
according to table allocation
4. Captain or waiter pulled the chair for the lady and assist her in getting seated
COMMENTS :
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Assessment Criteria:
1. Orders are taken and recorded accurately with minimal disruption to customers
2. Recommendations and suggestions are made to assist customers with drink and
meal selections
3. Customer questions on menu items are answered correctly and courteously in
accordance with enterprise policy
4. Information about any special requests, dietary or cultural requirements are relayed
accurately to kitchen where appropriate
5. Ordering systems were operated correctly in accordance with establishment procedures
2. Glassware, service ware and cutlery suitable for menu choices are provided and adjusted in
accordance with establishment procedures
COMMENTS :
SET
Learners has satisfied the above performance criteria.
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Assessment Criteria:
1. Food and beverage collections were collected promptly from service
areas, checked for presentation and conveyed to customers safely
2. Flow of service and meal delivery is monitored in accordance with enterprise procedures
3. Delays of deficiencies in service were recognized and followed up promptly based
on enterprise policy
4.Food and beverage were served courteously in accordance with establishment standards and
hygiene requirements
5. Additional food and beverage were offered and served at the appropriate times
6. Tables were cleared of crockery, cutlery and glassware at the appropriate time and
with minimal disruption to customers
7. Accounts were organized, presented and processed in accordance with
establishment procedures
8. Bid goodbye to guests courteously from the restaurant/dining area and table
appointments are re-set
COMMENTS :
Learner’s signature :
Trainer’s signature:
Date:
RECORDS OF ACHIEVEMENT
Assessment Criteria:
Equipment were stored and/or prepared for the next service in accordance with
establishment procedures
Re-set tables correctly for the next service in accordance with procedures and requirements
Services was reviewed and evaluated with colleagues identifying possible improvements
.
COMMENTS :
Learner’s signature :
Trainer’s signature:
Date:
REFERENCES
Costas, Katsignis, Mary Porter, Chris Tomas. THE BAR AND BEVERAGE BOOK