CHAPTER 3

RULES IN SAFE HANDLING OF FOOD & BEVERAGES

SERVICE EQUIPMENT
Use appropriate trays during actual service and bussing
Decoy system should be followed in stacking and storing equipment
Use appropriate door for entry and exit. A separate door for entering and going out should be
installed to prevent collisions, which cause accidents.
Report potential hazard immediately, such as broken floor tiles, LPG gas with leaks,
manufacturing equipment, etc.
Follow manufacturer’s instructional procedures regarding the proper use all appliances.
Place heavy items at the center of the tray to keep it balanced
Let the tray rest on the shoulder with the palm of the hand, use other hand to support the tray. Rest
the elbow close to the hip when carrying a tray.
Make sure the bottom of the tray is clean.
Bend the knees, not the back, when picking up tray and when putting it down.
 To prevent breakages, be conscious of The Rules of
Handling Equipment, Bear in mind the breakages are
caused by the following factors:

1. MECHANICAL IMPACT
 results from an object contact, stacking up glassware and halloware into more than
acceptable height, or stacking different sizes of plateware together which could cause
breakages.
2. THERMAL SHOCK
 Is the abrupt exposure of a breakable equipment (like crystal glasses, chinaware,
etc.) from cold to hot temperature or vice versa, resulting in a crack or breakage.
3. IMPROPER HANDLING AND MISUSE OF EQUIPMENT
  Using equipment for a purpose other than what it is intended for such as using
glass as scooper for ice
4. IMPROPER RACKING AND STACKING
 Would be stacking glasses and stacking chinaware that are of different sizes and
shapes.
5. LACK OF PRESENCE OF MIND
 Results in an accident, that is if service personnel are inattentive.
6. ENVIROMENTAL FACTORS
 Such as the presence of safety hazard that can cause accidents. Ex: Slippery floor, some
access for entrance and exit door.
 PREPARING DINING AREA AND
TABLE FOR SERVICE

 Flatware for place setting must be

immaculate and polished. Once these
basics are covered, the rest is detail
 Immaculate and polished flatware
excludes that with the following:
• Fingerprints
• Water stains
• Bits of food particles
The Rules to remember when holding Flatware
• Always handle flatware its waist not at the top, which will go into the guests
Mount, nor at the bottom, where fingerprints will show.
• Always used a cloth napkin or clean cloth when handling flatware to avoid getting
fingerprints on it.
• Use clean lint-free cloth napkin to wipe down wet flatware to prevent water marks.
• When resetting or replacing flatware at a table with the guests present, carry the flatware in
cloth pouch or folded envelope atop a salad plate, remove the flatware from the pouch and place
it for the guests use.
• Place pieces of flatware parallel to each other, and perpendicular to the edge of the table.
PROPER HANDLING in FLATWARE
 STANDARD TABLE SET-UP PROCEDURES

A. Breakfast Set-up 1. Place dinner fork on the left, dinner knife on the right
with blade facing left.
2. Position folded napkin on top of the placemat or the show
plate (whichever is used)
3. Place water goblet on top of the dinner knife, at a distance
of ½ inch. Glasses and beverage items are to be set up on
the right side so guests can conveniently reach for these.
4. Place condiment at the center, beside the flower vase.
5. Place bread plate on the left side of the fork when a
square or rectangular table is used, or not top of the fork if a
round table is used.
6. Set-up the cup and saucer on the right side of the cover,
with handle in 5 o’clock position.
B. Lunch/Semi-formal

Same set-up as in breakfast except the following

modification:
Formal Set-Up
Watch this video tutorial for Formal Setting
 FOOD SERVICE AND PROCEDURE

TYPES OF TABLE SERVICE

A. American Service B. Russian Service A

also called Plate formal type of service.
Service complete food Food from soup to
dessert is prearranged
with garnish Is garnish
and served by the waiter
in individual plates at from the platter to the
the kitchen, meat is individual plates of
placed is 6 o’clock guest on the left side.
position or right side
of the guest.
C. French Service
D. Buffet Service
An elegant and
This is a self- service. The
entertaining service
guest line up to get their
that involves
food from a buffet table,
tableside preparation.
where food is arranged in
The use of a
sequence-from colds, to hot
Gueridon at the side
dishes and desserts. Hot
of guests table,
dishes places in chafing
usually with
dishes to keep them warm.
showmanship
E. Fast Food F. Snack Bar
Operation Types Patrons approach
Food is already a counter where they
prepared and give their order to an
displayed in attendant from the
food counter, selection of menu in
and is dished their liquefied menu
out in portional board. This service is
amount. very common among
food chains like
Jollibee, McDonald’s
G. Banquet H. Lauriat Style Typical service in Chinese
Prearranged restaurants, Food is prearranged in a serving
plated or buffet platter.
service for a I. Room Service/Doorknob Me Applied in hotel,
group, usually motel and resorts.
with prior
reservation by the
guest.
 Self-Check 1.2
Make another slide for your Answer!!!

NAME: DATE:
TRAINER: YEAR:

Define the following:

1. What is the Types of service and put the meaning of each types of service
2. About the video how you enumerate the sequence of formal setting, in order or step by step
procedure.
See you in next Saturday for
CHAPTER 4…