Welcome to

New Era University

Virtual Class
Technical Education Skills and
Development Center
(TESDC)

I am Teacher “Khai Gumatay”

 New Era University

Vision
A world-class Institution of learnings with a unique Christian culture of Excellence,
discipline, and service to humanity

Mission
Provide quality education anchored on Christian values with the prime purpose
honor and glory to God

”
 Student Modules

Congratulations on joining this course. This Student Modules is one part of a ‘toolbox’ which is a
resource provided to the students, trainers or teachers to help you become competent in various
areas of your work.
The ‘toolbox’ consists of three elements:
 A Student Modules for you to read and study at home or in virtual class
 A Teacher’s Guide with Power Point slides to help your Student explain the content of the
training material and provide class activities to help with practice
 An Assessment Manual which provides your Instructor with oral and written questions and other
assessment tasks to establish whether or not you have achieved competency.
CHAPTER 1
FOOD AND BEVERAGES
SERVICES
Module Title: Food Service Industry
 Origin of the Food and Beverages Service
Industry

Food is essential to man. The very reason why the

food service industry, which deals with preparing
food items products, is and will always remain in
high demand, is because of its necessity. With the
changing lifestyle of people growing popularity of
eating away from home, the food industry is
likewise evolving to meet these impending
challenges. This industry includes restaurant, fast
foods, school and hospitals cafeteria, catering
operations, food carts and food trucks etc.
CLASSIFICATION OF FOOD AND
BEVERAGE

The Food Service industry has two categories:

 Commercial Establishment – These are businesses that are created to

maximize earning of profits through the sales of food items and beverages.

 Institutional Catering – This provide volume food and beverage service to

institutions such as factories, school, military, airline etc
 Personal Hygiene

Good personal hygiene practices are an essential part of providing safe food to your customers. Hand
washing is the most important practice. Washing your hands thoroughly and frequently will prevent
harmful bacteria and viruses from entering the foods you prepare.
Employees must wash their hands and forearms for at least 20 seconds in an approved and dedicated
hand washing sink by:
1. Moisten hands with warm water
2. Apply hand soap
3. Vigorously rub hands together scrubbing between your fingers, under your fingernails, your
forearms, and the back of your hands. You must continue scrubbing for at least 10-15 seconds. 4.
Completely rinse your hands under warm running water for the remaining 5-10 seconds.
 5. Dry hands with a disposable paper towel.
 6. Turn off the faucet with the same paper towel used to dry your hands. It is a good idea to use the paper
towel to open the door when leaving the bathroom. Teach yourself to be aware of where your hands are at
all times. You must wash your hands every time your hands or gloves become dirty or contaminated.  
Here are some examples of when to wash:
 when you first arrive at work
 when you return to work after breaks
 before you touch food, clean utensils or work surfaces
 after you touch your face, mouth or hair
 after covering a sneeze or a cough with your hands
Non-verbal Communication/ Personal Hygiene
• Keep your body clean specially your face, hands, fingernails, hair, ears and your neck.
Remember the Cleanliness is “Next to Godliness”.
• Shower or Bath in the morning. Do not go to work sweating and body odor and bad breath is
quite unpleasant and embarrassing.
• Keep your hair neatly trimmed and well combed.
• Do not come to work unshaven (Look your best as always)
• Avoid excessive make-up
• Do not go on duty if you have skin infections.
• Do not use perfumed hair oil or pomade with strong aroma.
Physical Projection
• Wearing of appropriate and neat business attire
• Wearing a smile at all times
• Maintaining poise and posture.
• Showing respect for the time and space of guests.
• Giving full attention to the needs of guests.
• Apologizing when you make mistakes
Verbal Communication/Behavior
• Proper use of words during interaction with guest
• Proper of modulation of voice
Effective Telephone Etiquette
 Smiling before picking up the handset and while talking. This creates a positive frame of mind that
will be reflected in your voice.
 Greeting and being courteous even if you perceive you are talking to a person younger than you
are.
 Ensuring that callers on hold are not left waiting. Reminding the receiver that the caller is on hold.
 Thanking the caller.
Effective Strategies To Push Sales
 One cannot make appropriate suggestions unless he is not familiar with the menu. The
establishment must have a procedure in orienting the dining staff on the latest food offerings.
 Familiarity with standard menu (basic ingredients, time of preparation)
 Knowing the special qualities of the dish (fusions, healthy options, etc.
 Knowing other items which will complement the dish. Ex: coffee with the specialty pastries
 Knowing standard accompaniments, such as siding and toppings for pasta, soup, and salad
 Knowing the standard portioning (good for 1 or 2 person
Job Description of a Waiter
and Food Attendant
 Job Description for a Waiter and Food Attendant
Takes and serves food and beverages order according to prescribed standards of services.

SPECIFIC DUTIES:
a. Look after the necessary preparation before the start of
preparations.
• Wipes/prepares the necessary containers and Mis- én-
Place Napkins, trays, cutleries and etc.
• Refill salt and peppershaker and other condiments
• Checks and re-stock service station and sees to it par
stocks is maintained

. Set-up the table

b. Familiarizes with the outlets specialties as well as out-of-stock items.
c. Takes and serves food and beverage order
d. Pushes the sale of food and beverage items.
e. Assists in seating the guests.
f. Presents guest check, receives payment and remits the same to the cashier.
g. Performs side duties and other assignments given by his superior.
Self-Check 1.1
Make one slide for your answer!!!

NAME: DATE:
TRAINER YEAR:

1. What is the Job description of a Food Attendant and Waiter? (Self –

Explanatory answer)

2. Enumerate the Personal Projection?

See you in next Saturday..
God Bless you all…