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PR AY E R

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 MO N
T
H2 0 X
X

FOO
D&
BEVE
R
SERV AGE
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ICES
NCII
SE N I O
R HIG
H S CH
OOL
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 K E TA BLE
S S ON 1- TA
LE ATIO N S
RESE R V

PREPARE THE DINING

ROOM/RESTAURANT AREA FOR
SERVICE

1.Have you been to a restaurant? Tell something

about the restaurant.
2. How was your experienced?
3. Do you think they have served you based on
the standards? Tell something about it.
4. What are the different workforce
classification you had observed?
5. Describe how food and beverage operation
worked.
 
 

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QUARTER 1- MODULE 1
 URANT
RESTA

A restaurant is a retail establishment that

serves prepared food to customers.
Service is generally for eating on
premises, though the term has been used
to include take-out establishments and
food delivery services. The term covers
many types of venues , diversity of styles
of cuisine and service.

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 F u n c tio n
T he
of a
s t a ur a nt
Re

1. To provide food and

beverage, served
attractively fulfilling
customer expectation.
2. To provide a nice
environment where
guests can enjoy the
food and drinks.
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3. To make a profit.
CAFETERIA Casual Dining
Casual Dining
Fast-Food
CAFETERIA Restaurants Restaurants
Restaurants

Family Style Specialty

Restaurants Restaurants

TYPES OF RESTAURANTS
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 ff i ng an d
Sta Following personnel shows a
ag e me nt
Man structure of medium size casual
dining restaurant.

This person has overall responsibility for the

restaurant and other food and beverage service
RESTAURAN areas. The restaurant manager sets the
standards for service and is responsible for any
staff training that may have to be carried out, on
T MANAGER or off the job. He or she may make out duty
rosters, holiday schedules, and hours on and off
duty, so that all the service areas and outlets run
efficiently and smoothly.
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Cap tai n

• This person has overall charge of the service

staff/ team. He is responsible for ensuring
that all the duties necessary for the pre-
preparation for service are efficiently carried
out and that nothing is forgotten. The captain
helps with the 9 compilation of duty rosters
and holiday schedules, and may relieve the
restaurant manager, on their days off.

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Wait e r

• The waiter must be able to carry out the

same work as the station headwaiter and
relieve him on days off. The waiter will
normally have less experience than the
station headwaiter. Both the waiter and
the station headwaiter must work together
as a team, to provide efficient and speedy
service.

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 p p re n ti ce
r ai ne e / A
T
• The trainee is the 'learner', having just joined the
food service staff, and possibly wishing to take up
food service as a career. During service, this
person will keep the sideboard well filled with
equipment, and may help to fetch and carry
items, as required. The trainee carries out certain
cleaning tasks during the preparation period. He
may be given the responsibility of looking after
and serving some appetizers or smaller courses,
from the appropriate trolleys.
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 o mm el ier
Wai te r/S
Wine

• The sommelier is responsible for the service of all

alcoholic drinks, during the service of meals. He must
also be a sales person. This employee must have a good
knowledge of all beverages available, the best wines to
accompany certain foods and the liquor licensing laws
applicable to the particular establishment and area.

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 Ho ste ss
Host/
• The role of a restaurant host is to attend to
guest’s needs, particularly, on arrival at the
restaurant. The host should "meet, greet and
seat" the guest. The host/hostess should
make sure that; guests leaving the restaurant
have enjoyed their meal. The host is usually
the final contact point for the guest and this
is a "sales" opportunity

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Bar ma n

• This person must have a good knowledge

about the ingredients and methods needed
to make alcoholic and non alcoholic drinks.

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 s er vi ce
Food
System
1. Conventional Foodservice
System- This service system is the
most common of all the systems in
the food service. In this kind of
system, ingredients are assembled
and food/ dish is produced onsite.
This system is usually used in
cafeterias, restaurants, small hotels
and school canteens.
2. Centralized (Commissary)
Foodservice System Centralized
Foodservice is also known as central
kitchen or food factory. In this kind of
system food is prepared in one place
then transported to satellite kitchens.
This system is most effective when
mass production is required, airline
industry is an example of
establishment that uses centralized
foodservice system.
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3. Ready –Prepared Food Service System
In ready prepared foodservice system, the
food is produced onsite ,it is usually
chilled or frozen then reheated and served
to customers on site and readily available
to the customers. Ready prepared
foodservice system is usually used by
hospitals and prisons .
4. Assembly- Serve Foodservice System In this
system, food is purchased then stored either
chilled or frozen for later use. Then it will be
portioned and reheated and served to
customers. It is usually used by in flight
caterers.
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 e s tau r ant
Types of R s
ese rv atio n
R
Manual Reservation System
depend on the person designated, usually a
host or hostess, to answer the
phone ,record the details of the said
reservation and taking their credit card
information as guarantee.
Online Reservation System
makes use of the internet through a website,
where all the necessary information needed for
reservation is keyed in by the guest. Other
information about the restaurant, such as
directions to the place , parking, active
promotions and discounts are also available
online, instead of depending on the host or
hostess for details.
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LESS O N 2 Prepare Service Stations and
Equipment
DINNERWARE
• DINNER PLATES, LUNCHEON
PLATES, SALAD PLATES, CUPS
AND SAUCERS, SOUP BOWLS,
SOUP PLATES, BREAD AND
BUTTER PLATES, DEMITASSE
CUPS AND SAUCERS, AND
PLATTERS.

MOST COMMON SERVICE WARES REQUIRED IN FOOD 19

SERVICE ESTABLISHMENTS
 WA R E
FLAT

• FORKS, SPOONS,
TABLE KNIVES, SOUP
TUREEN, BUTTER
KNIVES, TEASPOONS,
SALAD FORKS, ETC.

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 W AR E
GLASS

DRINKING
GLASSES, WINE
GLASS, BOWLS,
GOBLETS, AND
JUICE GLASS.

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 of E qu ipment and
g
p ick -u p and cleanin
a t ar e t he ways to
Wh
Supplies?

► Have a list of items to be picked and to be

installed at the service station to make sure
nothing is left out.
►Bring the requested items in a trolley or bus
pan.
►Check for damages and remove them from
service. Damage one should be recorded in the
breakages and losses report. 22
 b y t en s to
st b e p il ed kag e.
Mu ntal b re a
d a c c id e
avoi

• GLASSWARES CHINAWARES
• SILVERWARES
• FLATWARES
• CHINAWARES
• DINNERWARES
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 s to ra g e
Correct es.
f latw ar
of
-must be in rack glass?
-must be put in rack or utility
must be put in
box container by type? rack or utility
-must be piled by tens to
avoid accidental breakage? box container by
type
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 R BL UF F ?
FA C T O

Click
ic on t o a
d d pi c
ture

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 R BLUFF
FA CT O

BLUFF
• Make sure that ones
intended for wiping
utensils/service
equipment are not
separated from those used
in wiping hands and
wiping tables.

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 R BLUFF
FA CT O

BLUFF
• Dry flatwares and
chinawares using
clean ,dry cloth. Dry
them in electric fan so it
dries easily.

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 R BLUFF
FA CT O

FACT
Do not leave finger marks on
chinawares and glasswares

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 R BLUFF
FA CT O

BLUFF
No need to wipe dry the back
surface of the chinawares.

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 R BLUFF
FA CT O

FACT
Mise-en-place, the French term
means to “everything in place” in
the food and beverage service
operation.

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 n d lin g o f
e r Ha
Prop u ip m e n t
r vi c e E q
Se
• Management invests substantial
amount in supplies and equipment.
• Service staffs are expected that
these equipment’s are handled
gently and carefully.
• Staff should be sanitation and safety
conscious.
• Table utensil should be handled in
the right spot stemmed glass by the
stem, footed glassware by the base,
flatware by the handle.
• Bowls should never be held by the
rim, use appropriate under liners.
• The thumb should never show on
the plate.
• When setting up cutleries and
glasswares, avoid leaving finger
marks by using trays or by securing
them inside a cloth napkin.
• To prevent breakage, be conscious
of the rules of equipment handling.
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 u su a l l y
kage s a re g
Brea t he f o l l o w i n
d b y
cause
factors:
Mechanical Impact Thermal Shock
This refers to contact of glasses with result of sudden change of
other equipment and hard surfaces. temperature from cold to hot
When this happens a small abrasion temperature or vice versa
is created which will weaken the
surface and probably increase the
resulting to cracks or
chance of breakage and chipping. breakage.

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 e us u a l l y
akage s ar i ng
Bre t he f o l l o w
d b y
cause
factors:
Improper Handling and Misuse of
Equipment Inattentiveness or Absent-mindedness

using the equipment for a purpose
it was not intended for such as
using a cup to scoop ice, using
knives for opening cans, etc
Accidents will often occur when
service personnel are absent-
minded or are inattentive in
executing services especially when
they are carrying breakable
equipment.

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 m en ta l
Environ
F ac t o rs
• A greasy or wet slippery floor, broken tiles, blind doors may caused
breakage to tablewares.

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 W e lc ome
SON 1
LES Gu es t
et
and Gre
After going through this module, you are
expected to:
1. Acknowledge guest as soon as they
arrive at the restaurant;
2. Greet guests with an appropriate
welcome;
3. Check details of reservation based
on established standard policy 35
 I K no w
What

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