FOOD AND BEVERAGE

SERVICE

Prepared by:
Joshua D. Conde
 PREPARING
DINING AREA
FOR SERVICE
CHAPTER 1:
LESSON 2
 LESSON 2:
DINING AREA CLEANLINESS AND
ORDERLINESS
TECHNICAL TERMS:

• Cleaning – the process of removing physical dirt

such as food on dish or cutting board and glass
from the surface of table using cleaning agents.
• Flatware – all spoons and forks used in serving
and eating .
• Front-of-the-house – the part of the restaurant
or hotel where employee and customer interact.
• Glassware – all types of glasses used for
different purposes.
• Misé en place – a French term that means
putting in place; the activities done to prepare
equipment and food before service.
• Sanitizing – the process done after cleaning that
reduces the number of microorganisms to a safe
level; done with the use of heat, radiation , and
chemicals

CHECKING THE DINING AREA

A server must be detail-oriented. It is the

responsibility of the server to make sure that the
dining area is clean before the beginning of meal
service. This responsibility includes checking and
cleaning the front-of-the-house, tables and chairs.
 CHECKING AND CLEANING
FRONT-OF-THE-HOUSE
Follow these steps to ensure that the front-of-
the-house is always clean and in order.

1. Make sure that the dining room floor is clean. If

it is carpeted, you may opt to vacuum the floor to
clean it thoroughly. If not, sweeping would suffice.
If you decide to mop the floor to clean spills or
stains, be sure to use wet floor sign to prevent
accidents.
2. Move the chairs and table to check for crumbs
and spills.
3. Check the front lobby area for spills, strains, and
crumbs. Vacuum, sweep or mop, if necessary.
 MISE EN PLACE

Aside from setting up the dining area to provide comfort

and safety to the guests, a server should also perform misé
en place of the station. Dishes, flatwares, glasswares, linens
should be prepared before the start of the meal service. In
some operations, these items are placed in areas where the
servers will have easy access such as in the service station
or on the service table near the dining area. This will speed
up the service. Before the meal service, servers set up the
original stock.
Dishes, glasswares and other items should be free of
crack or chipping. If so, damaged items should be discarded.
This is also true for bent or damaged flatware. These items
should also be clean and sparkling. Yet, sparkling does not
mean it ids sanitary. This is why these items are sanitized
prior to use.
 Be guided by the following steps when cleaning
and sanitizing dishes.

1. Wash and rinse sinks first using fresh and hot

water.
2. Scrape the excess food crumbs, flush and soak
items before washing.
3. Presoak if the dish has dried or cooked food.
4. Wash with dishwashing liquid.
5. Rinse thoroughly.
6. The final rinse must be extremely hot and must
include a sanitizing agent.
7. Air-dry everything. Wiping ware dry is not
recommended.
 In two-sink method, washing with detergent
and rinsing with clean water are both done in the
first sink. It is important to ensure that the water
temperature for rinsing reaches 43°C or 110°F.
 Washing and rinsing are done in separate sinks
in three-sink method.
 It is also necessary for servers to inspect and
perform maintenance on equipment particularly
the ones in the stillroom. Stillroom is created to
provide items that are needed for the service of a
meal that are catered by other parts of the
restaurant such as the kitchen. Some of the
equipment found in stillroom that must be checked
prior to meal service are the following:

 Refrigerator – used for storing milk, cream,

butter, sugar and the like.
 Beverage making facilities – examples are
carbonated drink and juice dispenser.
 Salamander or toaster
 Bread slicing machine
 Work top or cutting board
 Ice maker
 Coffee grinding machine and coffee maker.

To provide comfort to the guests, the dining

area must be thoroughly inspected before the
beginning of service. A good guest service begins
even before the opening of any foodservice
establishment.