Community Colleges of the Philippines

301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija

Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES

Prepare the Dining Room/Restaurant Area for Service

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 1

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

OVERVIEW :
WHAT THIS UNIT ALL ABOUT?

You will learn in this module the intricacies of food and beverage services beginning with
the physical arrangement dining area to create comfort and ambiance that will seduce customers
to enter and dine in your restaurant, to providing links between the kitchen and dining area for
efficient food service, to preparing and setting up tables for fine dining, and to cleaning and
clearing up after dining.

TITLE : Unit 1: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Answer inquiries promptly, clearly and accurately

 Ask pertinent questions to complete the details of the reservations
 Record reservation data on forms accurately based on establishment standards

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service
PERFORMANCE STANDARDS:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation to taking
table reservation

FOOD AND BEVERAGE SERVICES 2

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

DISCUSSION:

LESSON 1a: Take Table Reservations

A table reservation is an arrangement made in advance to have a table available at

a restaurant. While most restaurants in the vast majority of the world do not require a reservation,
and some do not have a policy or simply any channel for making one, so-called higher-end
restaurants mainly in overcrowded cities often require a reservation, and some may have tables
booked for weeks in advance. At particularly exclusive venues, it may be impossible to make a
reservation on the same day as the planned visit.

Table Reservations Procedure for Restaurants

Answering the telephone:

Wish the caller as per the time of the day:

 Good (morning / afternoon / evening). Roof Top Restaurant Albert speaking. How may I help
you?

Acknowledging a reservation request

 Certainly Mr. David, (use name if whenever known)

 Yes of course sir or madam, (use name if known)

Taking the table reservation details:

Standard questions

 May I have your name, please?

 When would you like book your table?
 A table for how many guests?
 Where would you like to sit?
 Do you prefer a smoking area? (Only applicable if your restaurant has separate smoking area /
zone)

FOOD AND BEVERAGE SERVICES 3

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

When you check the reservations book

 Please excuse me, (name), while I check the reservations.

 Please allow me to put your call on hold, while I check the availability.
 Just one moment, please (name), while I see what we have available.
Returning to the caller

 I’m sorry to keep you waiting, (name).

 Sorry to keep you on hold, (guest Name)
 May I have your (mobile number), please?

Confirming the details

 May I please repeat the table reservation details, A table for (2) (this afternoon / on Sunday, 31
October) at (2.00 p.m.) in the name of (Mr. David). And your (telephone number) is (123456789).
Is that details correct?

Saying goodbye

 Thank you very much for calling, Mr. David. We look forward to seeing you then. Have a great
day ahead.

When a table is not available or where the guest wants one

 I’m afraid we don’t have a table at that time. Would (2.30) be suitable?
 I’m afraid we don’t have a table available there at that time. But there is a table available (say
where) then. Would that be suitable?

Offering an alternative

 May I help you to reserve a table at another of our restaurants instead?

 Perhaps you’d like to have (lunch) in the (Wok Restaurant), where there will be a buffet this
afternoon.

Process for reconfirming a restaurant table reservation request:

FOOD AND BEVERAGE SERVICES 4

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Standard reconfirmation

 Good Morning, Mr. David. This is Albert from the Roof Top restaurant speaking.
 I would like to reconfirm your reservation for a table for 2 this afternoon at 02:00 p.m.
 Thank you very much for making the reservation and we look forward to being of service to you
and your (guest) this evening.

Reconfirmation of a table reservation with a special request

 Good afternoon, Mr. David. This is Albert from the Roof Top restaurant speaking.
 I would like to reconfirm your reservation of a table for 2 this evening at 7:00 pm.
 A birthday cake with the wording "Happy Birthday to Betty" has been arranged for tonight.
 Should you have any other request, please let us know.
 Thank you very much for making the reservation and we look forward to being of service to you
and your (guest) this evening.

REFERENCES:

 https://en.wikipedia.org/wiki/Table_reservation
 https://setupmyhotel.com/train-my-hotel-staff/f-and-b/354-rest-resv-procedure.html

FOOD AND BEVERAGE SERVICES 5

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________

EVALUATION:

 Kindly look for a partner and record a 3 minute voice clip where one will act as a customer
service representative in a restaurant and the other one is the client/customer. The
customer service representative will get all the information that the client/customer is
ordering. Send the voice clip in our group page.

Rubrics: Speaking Skills 10 points / Content 10 points

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 6

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE : Unit 1: Take Table Reservations

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Identify the information needed in collecting data for table reservation

 Record reservation data on the forms accurately based on establishment’s standards
 Repeat and confirm details of the reservations with the customer

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service
PERFORMANCE STANDARDS:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation to taking
table reservation

FOOD AND BEVERAGE SERVICES 7

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

DISCUSSION:

Lesson 1b: Take Table Reservations

Tips for Improving Your Restaurant Reservations Management

Unless you are a nation-wide name and a cornerstone in the neighborhood, you need to attain a
balance between reservations and walk-ins. Those unmatchable barbeque places that run short
of briskest every day comes noon? Even they have reservations. So, regardless of the type of
restaurant you own, you need take steps to improve the overall process. Below are some tips.

Reducing No-Shows

Consider Calling or Sending an Email to Prospective Diners

No-show diners are a persistent issue for many restaurants. In fact, the average rate of no-show
is estimated to be 10-20 percent for typical nights. One easy way to bring down your no-show
rate is to request a confirmation.

An email reminder through an online tool, or a simple call on the day, should work well. Another
tip is to not take bookings too far in advance; the greater the gap between the booking and the
day when patrons are supposed to show up, the greater the possibility that they’ll forget about the
reservation.

Levy a Charge
Like airlines, some restaurants will charge a certain amount for no-shows. This is suitable when
you want to tell guests that you have a strict no-show policy. While this option might seem like a
turn off for some people, it may be the only way to prevent revenue declines.

So how exactly do you communicate this to your customers? Explain to them before they book a
table that rescheduling and last-minute cancellation fees may apply. Also, consider giving them a
certain number of hours they can either cancel or reschedule for free,

Offer incentives
“What do I get for being punctual?” Giving people an incentive to show up (on time) is a great
strategy. Offering a free item or discount is something they’re going to appreciate. Plus, they’re
going to talk about it on social media, which can motivate other diners to turn up on schedule.
You can offer them a complementary appetizer, a drink, or a discount on your menu.
Delegate Reservation Duties to Specific Employees

Restaurants where everyone is allowed to take reservations often experience double bookings
and lost reservations. A better approach is to designate the responsibility to a certain employee

FOOD AND BEVERAGE SERVICES 8

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

during each shift. This employee will know the requirements for booking a table and the availability
for dinner, brunch, hi-tea, dinner, etc., monitoring what’s already been scheduled.

Research The Average Dining Time Per Table

It also pays to know how many tables are there in your restaurant, and what is the average dining
time per table. Conduct your research before taking any reservation. This will help you determine
how far apart should you space your bookings. The mistake most restaurants make is that they
leave such things to guesswork. Low averages mean your customers will either need to wait for
their tables or feel rushed. Too much dining time and you’ll have open tables for too long. None
of these will have a positive impact on your bottom line.

Have Policies in Place for Large Groups

Many restaurants don’t take reservations for groups of ten or more during peak times. Policies
like these prevent the dining room from getting crammed – if you know your restaurant gets the
most walk-ins between 7:00 and 12:00 pm, it’s not a good idea to fill your restaurant floor with
large parties that usually take longer to serve. Also, train the person in charge of reservations to
book larger groups during off-peak hours, so they can come in early and avoid backing up the
waitstaff.

Keeping Guests Happy During Busiest Times

Leverage Call-Ahead Seating

Another way to optimize reservation management is to use call-ahead seating. This tactic (a blend
of walk-ins and conventional reservations) enables diners to book a place on the waitlist as they
make their way to the location of the restaurant.

Though this can be managed over the phone, more businesses are using apps like Waitlist Me
and Yelp Reservations to allow people to book online. Some of these solutions also notify
customers about their turns; real-time updates come in handy for those who want to watch their
place in the queue.
Keep Some Tables Free
Leaving a few tables free during your peak hours can help improve your customer experience.
Diners who show up without reservations will be thrilled to get a table. Doing this will also help
you accommodate walk-ins and prevent scenarios where three guests show up at the same time,
but just two of them were recorded.

Utilize Reservation Slotting

You can also try capitalizing on the willingness of some guests to shift their dining times to spread
demand and increase the number of shifts you operate at full capacity. The best way to allocate
this flexible demand is to distribute diner reservations to later or earlier slots.

Doing so will maximize the booking experience for both the customer and the restaurant, resulting
in less wasted space and more seated diners.

FOOD AND BEVERAGE SERVICES 9

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Meeting Walk-In Customers’ Needs

Assign Times for Walk-In Customers

It’s also a good idea to set aside time in your reservation schedule for walk-ins. With the help
of restaurant analytics software, you can analyze real-time reports that show your daily sales.
This will enable you to identify the hours that are less busy for your establishment so you can
dedicate more resources towards walk-in customers. Feel free to take it up a notch by advertising
walk-in times to the general public.
Give Them an Honest Timeline
It becomes challenging to convert walk-ins into regulars if they become frustrated by their initial
wait time at your restaurant. That’s why it’s best to level with them as soon as they arrive at your
establishment. Train your staff to say something like, “Bear with us; if you can wait for 20 minutes,
we’re going to get a table for you.”

Assemble a Quick Service Team

Try creating an express service setup that’s geared towards your walk-in customers. Why is this
important? It makes managing walk-ins and turning tables rather easy. Even devoting a couple
of servers to this setup can greatly benefit a restaurant, allowing its front-of-house department to
handle the extra demand.

Using Technology

Use A Modern Online Reservation System

Online reservation systems make it convenient for guests to book a table at the restaurant of their
choice, but there’s a concern that they can create a psychological separation between
reservations and walk-in customers.

Sample Table Reservation Form

REFERENCE/s:

 https://restaurant.eatapp.co/blog/how-to-manage-reservations-at-a-restaurant

FOOD AND BEVERAGE SERVICES 10

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
EVALUATION:

Directions:
Refer to the conversation below and fill in the needed information on the Reservation Form.
A: Shogun Restaurant.
B: Hi, I would like to make a dinner reservation.
A: Of course, what evening will you be joining us on?
B: We will need the reservation for Tuesday night.
A: What time would you like the reservation for?
B: We would prefer 7:00 or 7:30.
A: How many people will you need the reservation for?
B: There will be 4 of us.
A: Fine, I can seat you at 7:00 on Tuesday, if you would kindly give me your name.
B: Thank you. The last name is Foster.
A: See you at 7:00 this Tuesday, Mr. Foster.
B: Thank you so much. I appreciate your help.

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 11

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Stock supplies necessary for service

 Familiarized oneself in inventory form and procedure
 Perform the basic inventory procedure

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service
PERFORMANCE STANDARDS:
The learner:
1. Demonstrate knowledge and skills in food and beverage service related to the
preparation of service station and equipment
2. Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 12

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

DISCUSSION:

LESSON 1a: Prepare Service Stations and Equipment

Basic Inventory Procedures

A key component in effective kitchen management is inventory control. By knowing what supplies
are on hand at a given time, the manager will be able to plan food orders, calculate food
costs since the previous inventory, and make menu item changes if needed. By keeping an eye
on inventory, it is possible to note potential problems with pilferage and waste.

Managing inventory is like checking a bank account. Just as you are interested in how much
money you have in the bank and whether that money is paying you enough in interest, so the
manager should be interested in the value of the supplies in the storeroom and in the kitchen.
An inventory is everything that is found within your establishment. Produce, dry stores, pots and
pans, uniforms, liquor, linens, or anything that costs money to the business should be counted as
part of inventory. Kitchen items should be counted separately from the front of house and bar
inventory and so forth.

Regardless of the size of your operation, the principles of inventory control are the same. In larger
operations there will be more people and sometimes even whole teams involved with the various
steps, and in a small operation all responsibility for managing the inventory may fall on one or two
key people.

Effective inventory control can be broken down into a few important steps:

1. Set up systems to track and record inventory

2. Develop specifications and procedures for ordering and purchasing
3. Develop standards and procedures to efficiently receive deliveries
4. Determine the frequency and processes for reconciling inventory
5. Analyze inventory data and determine any areas for improvement
6. Setting Up Systems to Track and Record Inventory

One of the reasons you take inventory is to determine food costs and to work out cost
percentages. There are several procedures that simplify finding the value of goods in storage.
These techniques are based on keeping good records of how much supplies cost and when
supplies were purchased.

The temptation in small operations is to treat inventory control casually. Perhaps there are only
one or two people doing the purchasing and they are usually aware of the supplies that are on
hand. This doesn’t eliminate the need to track purchases against sales to see if you are managing
your costs as well as you can.

FOOD AND BEVERAGE SERVICES 13

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Almost all inventory control procedures are time consuming. Moreover, such records must be kept
up-to-date and done accurately. Trying to save a few hours by cutting back on the time needed
to keep inventory records may be money poorly saved.

The simplest method for tracking inventory is using a spreadsheet. A simple spreadsheet might
list all of the products that are regularly purchased, with the current prices and the numbers on
hand at the last inventory count. The prices can be updated regularly as invoices are processed
for payment, and a schedule can be set to count the product on hand.
In large operations, the systems need to be more sophisticated as there are more people involved.
Purchases might be made by a separate department, inventory records might be kept by a
storeroom clerk, and the tracking and counting of inventory might be tied to a system using
scanners and barcodes, which in turn may be linked with your sales system so that there is always
a record of what should be in stock.

No matter the depth of detail used, having a system to track inventory gives managers a good
idea of supplies on hand and a tool to use to manage costs.
Incoming Inventory

The primary reason for establishing a consistent method for accepting ordered goods is to ensure
that the establishment receives exactly what has been ordered. Errors frequently occur, and
unless the quantity and quality of the items delivered are carefully checked against what was
ordered, substantial losses can take place. When receiving procedures are carefully performed,
mistakes that could cost the restaurant time and money are avoided. In addition, an effective
receiving method encourages honesty on the part of suppliers and delivery people.
Invoices

The most important document in determining if the goods received are the goods ordered is
the invoice. An invoice is an itemized list of the goods or products delivered to a food preparation
premise. An invoice shows the quantity, quality, price per kilogram or unit, and, in some cases,
the complete extension of the cost chargeable. Only by carefully comparing and checking can
you be sure that the information on the invoice tallies with the products received. This comparison
may require that items be weighed and/or counted.

Whenever possible, the receiver should check the invoice against the purchase order or
purchase request slips. This will ensure that the quantity and price of the goods shipped match
those listed on the order form. If the invoice is not checked against the purchase order when the
goods arrive, there is the potential that you will be missing products you need or receive products
that were not ordered or are in incorrect quantities.
In addition, the quality of the goods should be determined before they are accepted. For example,
boxes of fresh produce and frozen foods should be opened and inspected to ensure quality.

When you are satisfied that the delivery is in order, sign the invoice. In most cases, the invoice is
in duplicate or triplicate: you keep the original and the delivery driver retains the other copy or
copies. Once you have signed, you have relieved the delivery company of its responsibilities and

FOOD AND BEVERAGE SERVICES 14

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

the supplies now belong to your company. You may, therefore, become responsible for any
discrepancies between what is on the invoice and what has been delivered. It is good practice to
bring any discrepancies or errors to the attention of the driver and have him or her acknowledge
the mistake by signing the invoice. If a credit note is issued, that should also be marked on the
invoice by the driver.

Note: Do not sign the invoice until you are sure that all discrepancies have been taken care of
and recorded on the invoice.
Take the signed invoice and give it to whoever is responsible for collecting invoices for the
company.

The receiving of deliveries can be time consuming for both the food establishment and the delivery
service. Often the delivery people (particularly if they are not the supplier) will not want to wait
while these checks are done. In this case, it is important that your company has an understanding
with the supplier that faults discovered after the delivery service has left are the supplier’s
problems, not yours.

Once the invoices have been signed, put the delivered products in the proper locations. If you are
required to track incoming inventory, do so at the same time.
Outgoing Inventory

When a supply leaves the storeroom or cooler, a record must be kept to track where it has gone.
In most small operations, the supplies go directly to the kitchen where they are used to produce
the menu items. In an ideal world, accurate records of incoming and outgoing supplies are kept,
so knowing what is on hand is a simple matter of subtraction. Unfortunately, systems aren’t always
that simple.

In a smaller operation, knowing what has arrived and what gets used every day can easily be
reconciled by doing a regular count of inventory. In larger operations and hotels, the storage
rooms and coolers may be on a different floor than the kitchen, and therefore a system is needed
that requires each department and the kitchens to requisition food from the storeroom or
purchasing department, much like a small restaurant would do directly from the supplier. In this
model, the hotel would purchase all of the food and keep it in a central storage area, and individual
departments would then “order” their food from the storerooms.

Requisitions
To control inventory and to determine daily menu costs in a larger operation, it is necessary to set
up a requisition procedure where anything transferred from storage to the kitchen is done by a
request in writing. The requisition form should include the name and quantity of the items needed
by the kitchen. These forms often have space for the storeroom clerk or whoever handles the
storeroom inventory to enter the unit price and total cost of each requested item (Figure 1).

In an efficiently run operation, separate requisition forms should be used by serving personnel to
replace table supplies such as sugar, salt, and pepper. However, often personnel resist using

FOOD AND BEVERAGE SERVICES 15

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

requisition forms because they find it much easier and quicker to simply enter the storage room
and grab what is needed, but this practice leaves no record and makes accurate record keeping
impossible. To reduce the possibility of this occurring, the storage area should be secure with
only a few people having the right to enter the rooms, storage freezers, or storage refrigerators.

Figure 1: Sample Requisition Form

Date: _____________
Department: Food Service
Quantity Description Unit Cost Total Cost

6 #10 cans Kernel corn

25 kg Sugar

20 kg Ground beef

6 each Pork loins

Charge to:
Catering Dept.
C. Andrews
Chef

Not only does the requisition keep tabs on inventory, it also can be used to determine the dollar
value of foods requested by each department and so be used to determine expenses. In a larger
operation where purchases may be made from different suppliers at different prices, it may be
necessary to tag all staples with their costs and date of arrival. Expensive items such as meats
are often tagged with a form that contains information about weight, cost per unit (piece, pound
or kilogram), date of purchase, and name of supplier.

REFERENCE/s:
https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/basic-inventory-procedures/

FOOD AND BEVERAGE SERVICES 16

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
EVALUATION:

Directions:
True or False. Write TRUE if the statement is correct and FALSE if the statement is incorrect.

__________ 1. In controlling inventory it is necessary to put set up a requisition procedure.

__________ 2. It is not necessary to put delivered products in their proper location once an
invoices have been signed.
__________ 3. When a supply leaves the cooler, a record must kept track where it has gone.
__________ 4. Using spreadsheet you may be able to track your inventory.
__________ 5. Kitchen items must be counted together from the front house and bar inventory.
__________ 6. A requisition shows the quantity, quality, price per kilogram or unit, and, in some
cases, the complete extension of the cost chargeable.
__________ 7. The receiver should check the invoice against the purchase order or purchase
report slip.
__________ 8. An invoice is an itemized list of the goods or products delivered to a food
preparation premise.
__________ 9. Handling inventory is like withholding a bank account.
__________ 10. One of the reasons you take inventory is to determine food costs and to work
out cost percentages.

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 17

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Stock supplies necessary for service

 Familiarized in the different types of record keeping
 Perform the basic inventory record keeping

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service
PERFORMANCE STANDARDS:
1. Independently prepares the dining room/restaurant area for service
2. Demonstrate knowledge and skills of food and beverage service in relation to taking
table reservation
DISCUSSION:

LESSON 1b: Prepare Service Stations and Equipment

Pricing all items is time consuming, but that time will soon be recovered when requisition forms
are being filled out or when the stock has to be given a monetary value. In addition, having prices
on goods may help to remind staff that waste is costly.

Inventory Record Keeping

There are two basic record keeping methods to track inventory. The first is taking perpetual
inventory. A perpetual inventory is simply a running balance of what is on hand. Perpetual
inventory is best done by keeping records for each product that is in storage, as shown in Figure
2

FOOD AND BEVERAGE SERVICES 18

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301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

When more of the product is
received, the number of cans or
items is recorded and added to
the inventory on hand; when
some of the product is
requisitioned, the number going
out is recorded and the balance
is reduced. In addition, the
perpetual inventory form can
indicate when the product
should be reordered (the
reorder point) and how much of
the product should ideally be on
hand at a given time (par
stock).
In small operations, a perpetual
inventory is usually only kept for
expensive items as the time
(and cost) of keeping up the
records can be substantial.

The second inventory record keeping system is taking a physical inventory. A physical inventory
requires that all items in storage be counted periodically. To be an effective control, physical
inventory should be taken at least monthly. The inventory records are kept in a spreadsheet or in
another system reserved for that purpose.
The inventory sheet (Figure 3) can list the items alphabetically or in the order they will appear on
the shelves in the storage areas.

Figure 3: Physical Inventory Form

Physical Inventory Form: March

Product Unit Count Unit Price Total Value

Lima beans 6 #10 4 1/3 $23.00 $99.60

Green beans 6 #10 3 5/6 28.95 110.98

Flour 25 kg bag 3 14.85 44.55

Rice 50 kg bag 1 32.50 32.50

Total $593.68

FOOD AND BEVERAGE SERVICES 19

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

In addition to the quantity of items, the inventory usually has room for the unit cost and total value
of each item in storage. The total values of the items are added together to give the total dollar
value of the inventory. This is also knows as extending the inventory. The total value of the
inventory is known as the closing inventory for the day the inventory was taken.
This amount will also be used as the opening inventory to compare with the next physical
inventory. If the inventory is taken on the same day of each month, the figures can be used to
accurately determine the monthly food cost.

The physical inventory is used to verify the accuracy of the perpetual inventory. For example, if
15 whole beef tenderloins are counted during a physical inventory, but the perpetual inventory
suggests that there should be 20 tenderloins on hand, then a control problem exists and you need
to find the reason for the variance.

Computerized Inventory Control

Most people today use computerized systems to calculate, track, and extend inventory. These
systems enable the restaurant to have a much tighter and more accurate control over the
inventory on hand and the costs of that inventory. Having access to information such as ordering
history and the best price paid is just one of the benefits of these systems. They can also help the
purchaser predict demand levels throughout the year. These programs in many cases are also
integrated with the point-of-sale (POS) system used to track sales, and can even remove an
item from a computerized inventory list when the waiter registers the sale of any menu item on
the restaurant terminal. That is, if a customer orders one chicken dish from the menu, all the items
required to make one portion of the chicken are discounted from inventory. This provides
management with a constant up-to-date perpetual inventory of most inventory items.

Smaller operations will use a spreadsheet application to manage inventory, so you should also
be familiar with a program like Microsoft Excel if you are responsible for ordering and inventory.
The information required for the program to do the calculations properly is available from the
invoices received with your supplies. That is, the quantities and prices of the goods you most
recently received should be entered into the computer program either by you or by the restaurant’s
purchaser. These prices and quantities are automatically used to calculate the cost of the goods
on hand. This automated process can save you an enormous amount of time and, if the
information entered into the computer is accurate, may also save you money. In any inventory
system, there is always a possibility for error, but with computerized assistance, this risk is
minimized.

REFERENCE/S:

https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/basic-inventory-
procedures/

FOOD AND BEVERAGE SERVICES 20

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________

Guided Learning

Perform Physical Inventory Procedure.

Scenario. You are working in a restaurant as one of the assistant chef. Chef Jonas and his sous
chef bought new supplies needed for their restaurant for the month of January. You are
assigned to do the inventory. Using the physical inventory form, list the supplies below:

1 pack of yeast 250 grams xP150.00

1 bottle of cream of tartar 150 grams xP100.00
2 cans cherry 500 grams xP300.00
2 bottles of food coloring (red) xP45.00
2 bottles of food coloring (yellow) xP45.00
1 pack flour 1 kg xP55.00

Product Unit Count Unit Price Total Value

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 21

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Clean, wipe and put tableware and dining room equipment in their proper places
 Check the cleanliness and condition of all tables, tableware, and dining room equipment
 Perform cleaning tables, tableware, and dining room equipment

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment

 Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 22

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

DISCUSSION:

LESSON 2: Prepare Service Stations and Equipment

Preparing the Dining Room for Service

The dining room is the show window of any food service establishment. Its reputation and
popularity depends much on its ambiance. Ambiance refers to the overall atmosphere that
pervades in the dining room. It is created or brought about the choice of furniture, decors, lighting,
color harmony, and the arrangement of all these as to create an impression which reflects the
theme of the restaurant be it native, sophisticated, elegant, classy, or casual. Preparing the dining
room includes the following:
 Arranging the tables and chairs and other furniture and furnishings.
 Choosing the appropriate motif, decors, and accessories.
 Preparing the table appointment
Maintaining Cleanliness and Orderliness in the Dining Room
Maintaining cleanliness and orderliness in the dining room at all times is a must. This does not
only attract customers but will keep them on coming back. Cleanliness means the absence of dirt,
clutter, and dust as well as pests, insects, and harmful microorganisms. Cleanliness means clean
air and pleasant smell of the atmosphere. Orderliness means every furniture and furnishings as
wells as dining equipment are in place, are well maintained, and in good working conditions.
How do you get the cleaning job done? Keep in mind and follow this steps:
1. Declutter first – this means removing clutter from the fool and tables and other parts of the
dining area before starting to clean.
2. Clean from top to bottom – work your way from the tables to the chairs and up to the floors.
3. Clean from side to side – general cleaning is done during closed hours.

FOOD AND BEVERAGE SERVICES 23

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

4. Let cleaners (cleaning materials) do the work – after spraying the cleaning product on the
tables, chairs and floors, wait for a few minutes to let the product do its job. Use a
microfiber cloth or easy to absorb cloth for fast and easy wiping and drying.
5. Save steps by using a basket, a tote bag, or other containers to put the trash from the
table.
6. Clean up spills immediately – it is far easier to clean up spills when they are fresh because
they can easily remove and do not leave marks on the tables.
7. Trash the trash – place wastebaskets wherever trash accumulates.
8. Buy easy care cleaning materials – these materials can do the job faster and easier.
9. Clean floors as frequently in the high traffic areas including glass windows and walls which
noticeably improved the appearance of the dining room and helps maintain the standards
and values of the food outlet.
10. Develop a routine – clean in an organized fashion to clean more efficiently.
How to clean the Floor like a Professional
1. Sweeping
2. Dry-mopping
3. Wet-mopping
4. Vacuuming

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 24

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________

Guided Learning

Essay. Answer the following questions clear and precise.

Rubrics. Content 5 points. / Organization 5 points/ Neatness 5 points.

1.Why is the dining room considered the show window of a food service establishment?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
2.How can you achieve convenience and comfort in the dining room for the satisfaction of
customer?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 25

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Familiarized with the basic types of dinnerware

 Identify the usage of each tableware
 Perform cleaning procedure of tableware

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment

 Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 26

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 3a: Basic Types of Tableware

Preparing the Table Appointments

Table appointments refer to all tools, used for dining. These include the dinnerware, flatware,
beverage ware, and linens.
Dinnerware

Types Uses Care

Place plate – a 12” diameter Underline for dinner plates Use a soft cloth or sponge for
plate made of metal used in formal sit down removing scraps. Soak in
dinner water to remove stubborn
sticking scraps
Dinner plate – a 10” diameter Used for individual serving of Use a soft sponge for
plate made of china or the main dish in formal soaping. Soap for outside
porcelain. dinners. thoroughly. Scrub corners
and edges well.
Luncheon plate – a 9” Used for individual serving for Rinse thoroughly in clean
diameter plate made either of lunch water, either in basin or in
ceramics, glass or plastic. running water, preferably hot
water is used for washing
Soup plate – a 9” diameter Used for soups for formal Drain soup plate in drainer or
deep plate made in either dinner rack.
china, ceramics, glass or
plastic
Soup bowl – a 6” diameter Used for soups, cereals and Wipe dry with clean
hollow plate made of either saucy dishes absorbent towel. A cloth or
china, ceramics, glass or paper in between bowls or
plastic plates to avoid scratching. Do
not stock too high
Bread and butter plate – a 6” Used for serving bread and Do not use chinawares for
diameter plate made of either butter for breakfast and storing left over foods
china, ceramics, glass or dinners
plastic
Cup and saucer – come in Can also be used for salads Do not stock too high as it
varying sizes and designs and desserts may fall or break underneath
made either of china, due to excess weight on top
ceramics, glass, or plastic.
They are used in pairs. Cup
is placed firmly on top of

FOOD AND BEVERAGE SERVICES 27

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

saucer with its bottom fitted

on the grove.
Demitasse cup and saucer – Used for beverages like
a very small cup and saucer coffee, punch, tea,
chocolates, soup and other
variations.

Used for tea and chocolate

beverages
Platters – oval shaped dishes Used for serving different
with widths ranging from 8” to kinds of food – vegetables, Store cups, pots, soup
10” made of either china, meat, poultry, rice and the tureens, bowls, and gravy
ceramic, glass, or plastic like. boat in cabinet.
Soup tureen – round or oval Used for serving soups and
shaped hollow container its variations
made either of china or
ceramics. It has 2 fine ears Used for serving gravy or
(handle) on both sides and sauces
comes with a cover
Tea or coffee pot Used for serving tea or
coffee.

Tea pot is slightly smaller

thank coffee pot
Sugar bowl or creamer Used for serving sugar and
milk
Gravy boat Used for serving gravy or
sauces

FOOD AND BEVERAGE SERVICES 28

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Samples of Dinnerware

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 29

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________

Guided Learning

Crossword Puzzle. Read and understand the questions below. Encircle the correct answer in
the word hunt and write your answer on the space provided before each number.
1. It is a 9” diameter plate made either of ceramics, glass or plastic.
2. It is use for serving gravy or sauces.
3. It is use for serving different kinds of food – vegetables, meat, poultry, rice and
the like.
4. It is a 6” diameter hollow plate made of either china, ceramics, glass or plastic.
5. It is use as an underline for dinner plates used in formal sit down dinner.
6. It is use for serving soups and its variations.
7. It is use for serving sugar and milk.
8. It can also be used for salads and desserts.
9. It is a 10” diameter plate made of china or porcelain.
10. It is use for soups for formal dinner.
P L A C E P L A T E P L A T E R D T V
S A A A D G J Q R Y U I V R F I M E Q
S O U P T U R E E N N M E G N Y N A F
A F G V X C Z T Y U O T B N H O P P F
B W D A Q W R R E R T Y E A E R F O F
E T F V D W S E T U A R Y S R G V T F
R T S P X S D A B A P R R F Y O S S P
E G O L O S O D D L W E P G Q Y C F L
T T P A O B N Q A Q C W O H P I L H A
Y R L R Y A A T W U A E Q B O W B H T
E R A V D W E T A A E R U B O E M N T
E S A A L E G S Q S E A J B J O I X E
R R E R M D D R R X C C P L A T T E R
G R T E V N T D D S A U R Y J O U Z S
B A B G A F D S P O Y T H H H H V S
S O U P P L A T E S O N A W D F M B S
P S U G A R B O W L & C R E A M E R S
G C V Q E T A L P N O E H C N U L G
D E M I T A S S E C U P & S A U C E R

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 30

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Familiarized with the basic types of flatware

 Identify the usage of each flatware
 Perform cleaning procedure of flatware

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment

 Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 31

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 3b: Basic Types of Tableware

Different Types of Flatware

Types Uses Care

Dinner fork – a 4-pronged For the main dishes and Soak in water to soften
fork usually made either of entrees. stubborn leftover food.
silver, stainless steel, or
plastic
Salad or dessert fork – a 4- For salads and desserts Rub with a fine brush in
pronged fork, shorter than warm soapy water
dinner fork, made either of
silver, or stainless steel or
plastic
Pickle fork – a 2-pronged, For partaking pickled Rinse thoroughly
very small fork approximately vegetables
3-inches long. Made either of
silver, or stainless steel or
plastic.
Oyster fork – a 3-pronged, For picking oysters and Scald. Let dry.
very small fork about 3- similar shell food
inches long. Made either of
silver, or stainless steel or
plastic.
Dinner spoon – comes in For partaking soup Wipe with clean cloth or
varied designs, oval head towel.
shaped head made of either
silver, stainless steel or
plastic
Soup spoon – smaller than a For stirring coffee or tea For flatware that are oily, it is
dinner spoon; bowl is best to pour hot water to
rounded made of either remove the grease, then
stainless steel, silver, or proceed to the usual
plastic procedure of soaping,
Demitasse spoon – a very For mixing tea or coffee rinsing, scalding, and drying.
small spoon proportionally
sized to the demitasse cup
and saucer
Ice teaspoon – slightly For partaking concoctions
smaller than ordinary with ice shavings or ice
teaspoon cream

FOOD AND BEVERAGE SERVICES 32

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Dinner knife – approximately For slicing, picking, and other

9” in length, slightly thick, purposes when dining
solid handle, straight or
serrated blade, rounded and
broad
Steak knife – usually lighter For cutting roasted beef, pork
in weight than a dinner knife, and chicken For silver and silver plated
wooden handle, narrower, flatware, follow the usual
serrated, and pointed tip procedure in cleaning. In the
Serving spoon – larger than a For serving main dishes, last step, they should be
dinner spoon with broader vegetables, and other wiped dry with a clean,
bowl and bigger handle accompaniments, and usually smooth, absorbent cloth. Do
with sauces the wiping repeatedly until
Serving fork – larger than For serving main dishes, silverwares become shiny.
dinner fork, 4-pronged and salads, vegetables, etc. Keep them in their boxes or
has bigger handle wrap in clean fine cloth.
Pie server – wide flat For serving pies, cakes, and
elongated shape, and has a pastries
short handle
Soup ladle – long handle with For serving soups
small rounded deep bowl
Gravy ladle – long handle For serving gravies and
with rounded hollow bowl sauces
Butter spreader – small broad For spreading butter on bread
spatula

FOOD AND BEVERAGE SERVICES 33

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Different Types of Flatware

FOOD AND BEVERAGE SERVICES 34

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 35

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
Guided Learning
Name the following types of flatware. Write your answer on the space provided for each
pictures.

1 2 3 4 5 6 7 8 9 10 11
1. ______________________ 6. ______________________
2. ______________________ 7. ______________________
3. ______________________ 8. ______________________
4. ______________________ 9. ______________________
5. ______________________ 10. ______________________
11. ______________________

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 36

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Familiarized the basic types of beverageware

 Identify the usage of each beverageware
 Perform cleaning procedure of beverageware

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment

 Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 37

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 3c: Basic Types of Tableware

Different Types of Beverageware

Types Uses Care

Unfooted Wares
Old fashion – a 7 ½ oz. glass Used for individual serving of When washing table
with narrow base, wide water, juice, halo-halo, ice appointments, glassware
mouth, and thick body made creams, and other beverages should be done first because
of lime glass. concoctions they are least soiled and
most fragile
Highball – a 12 oz. glass Used for water, beverages Use warm water and small
same width from mouth to with ice shaving, the local amount of ammonia
base and made either lime or halo – halo, ice cream
crystal scoops, and other cold
concoctions
Tumbler – an 8 oz. glass with Generally used for serving Use a soft sponge for
narrow wide mouth and base. water or juices for lunch and soaping glasses
Commonly made of either snacks.
glass, plastic, or metal.
Juice glass – a 6 oz. glass Used for juices, punch, and Rinse thoroughly with warm
similar to tumbler. Made of merry drinks. Sometimes water. Wash beverageware
either lime, lead, plastic, takes the place of punch one at a time
metal, or styrofoam cups
Whisky glass – a 1 ½ oz. Used for individual servings Drain on rubberized rack or
glass with wide mouth and of whiskey and other thick clean cloth.
narrow base usually made of alcoholic beverages
lime glass. Do not wipe, air drying is
preferable to attain a smooth,
clear, and sparkling look.
Footed Wares
Goblet – comes in two sizes, Used for water and juices for Store glass individually
8 oz. and 12 oz., with a wide formal occasions such as upside down. As much as
mouth tapering down to the dinners possible do not stock inside
bottom. Stem is short. Made the other as it may be difficult
either of lime or crystal. to separate them. If they got
Champagne – a saucer-like Used for champagne and stucked, fill the inner glass
glass with hollow stem, about other white wines with cold water and the outer
1 ½ oz. capacity. Made of glass with warm water. The
crystal or lead. expansion will separate them.

FOOD AND BEVERAGE SERVICES 38

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Cocktail – comes in different Used for various cocktail Do not pull forcedly as to
shapes, with long stem, drinks. cause breakage.
about 2 ½ oz. to 5 oz.
capacity. Usually made of
crystal.

Sherry – has a V-shape body Used for sherry

with short stem about 2 – 3
oz. capacity. Made of crystal
or lead.
Wine – has a tulip shape Used for other types of red
body with long stem and has and white wine.
about 3 – 5 oz. capacity

FOOD AND BEVERAGE SERVICES 39

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 40

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
Guided Learning
Name the following types of beverageware. Write your answer on the space provided for each
pictures.

1 2 3 4

5 6 7 8

1. ______________________ 5. ______________________
2. ______________________ 6. ______________________
3. ______________________ 7. ______________________
4. ______________________ 8. ______________________

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 41

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Familiarized the basic types of linens

 Identify the usage of each linens
 Perform cleaning procedure of linens

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment

 Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 42

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 3d: Basic Types of Linens

Different Types of Linens

Types Uses Care

Tablecloth – comes in Covers the entire surface of Linens are washed according
varying size (according to table with 10” – 16” overhang to direction for every type of
size of the table), shapes or floor length (as in buffet) fabric. Generally, wash them
(round, oval, square, and in warm soapy water, slightly
rectangular), and material brushing, and then rinsed
(cotton, ramie, damask, linen, thoroughly in clean water
and synthetic) several times. Avoid wringing
Silence cloth – a thick cloth Used for muffling the sound tightly as it may affect texture
used as padding underneath of flatware, dinnerware, and and appearance of fabric.
the tablecloth. It is made of beverageware while dining. Simply hang smoothly on
wool, flannel, felt, or thin clean clothesline while wet
foam. and dripping. For stains, use
Topcloth – smaller than Enhances the appearance of the appropriate stain remover
tablecloth and made of cotton dining table. applied it on the stained
or linen and other materials. spots.
Usually placed on top of Used as protection of
tablecloth tablecloth.

Minimizes the frequency of

laundering the tablecloth.

Serves as accent to the

tablecloth.
Table runners – a strip that is Add beauty or dramatic
highly decorated them and accent to the table cloth.
brightly colored cloth. Placed
horizontally, vertically, or both Provide variation of setting in
on top of tablecloth. the table in keeping with
varied occasions.
Placemats – approximately Used to emphasize individual
18” x 24” in size and used for covers.
individual cover. Comes from
varying material (cloth,
abaca, and synthetic),
designs, and colors.

FOOD AND BEVERAGE SERVICES 43

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Napkins – come from varying Used as protection for

materials and sizes. (18” – tablecloth to minimize soiling.
24” square for dinner; 9”-12”
square for lunch, supper, or
breakfast; 6” – 9” square for
tea, coffee, or cocktails.

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 44

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
Guided Learning
Name the following table appointments that are being set-up on this table. Write your answer on
the space provided for each item.

1._______________________ 6._______________________
2._______________________ 7._______________________
3._______________________ 8._______________________
4._______________________ 9._______________________
5._______________________ 10._______________________

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 45

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Unit 2: Providing Food and Beverage Service

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Discuss precautionary measures and observance of hygiene and sanitation in food and
beverage handling
 Familiarized with food hygiene and occupational health and safety measures
 Perform food hygiene and occupational health and safety measures

CONTENT STANDARDS:
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment

 Perform hygiene and sanitation in food and beverage handling

FOOD AND BEVERAGE SERVICES 46

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :
Lesson 4: Sanitation and Safety Standards in Handling Service
Equipment

Rules in Sanitation and Handling of Food and Beverage Service Equipment

 store food products immediately after they are received in their appropriate temperature

Cold food 4 *C or 40 *F
Hot food 60 *C or 140 *F
Bottled wine with cork in horizontal position
Nitrogen preserved wine in an upright position

 Use proper personal hygiene by washing hands thoroughly for 20 seconds with soap and
water before and after handling food.
 Use only clean utensils such as ladles and tongs when handling food. Do not touch or
handle with bare hands.
 Dispose unserved or unsealed food items that are not consumed.
 Transfer opened canned foods juices in sealed glass or stainless container with cover and
label them (name, expiration date)
 Don’t mix old batch of food with new batch. Use separate container with cover and put
labels.
 Store ready to eat foods above raw foods in cooler, if necessary.
 Follow FIFO system (First in, First Out).
 All service equipment must be wiped dry with clean wiping cloths to protect them from
watermarks and finger marks. The cloths used for purpose must be segregated from other
cloths and if possible, color coded.
 Equipment should not be exposed to contamination. Keep them in closed drawers or
cabinet, not exposed to open air and dirt.
 Use a plastic scooper for serving ice, serving spoon and fork for dishing out foods.
 When setting up cutlery and glasses, carry them in trays place them inside a cloth napkin.
 Never serve food and cutlery that have fallen on the floor.
 Always wash and wipe dry food containers before using them.
 Check service station for cleanliness and possible pest infestation. Keep station neat,
clean, and free of foul odor.
 Hold fork by the handle, not the tines.
 Hold glass at the base or stem of the glass, not inside or by the lid.
 Hold cup by the handle, not at the rim.
 Hold plate with thumbs under the plate.

FOOD AND BEVERAGE SERVICES 47

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301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Rules in Safe Handling of Food and Beverage 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, with cause accidents.
 Report accidental hazards immediately, such as broken floor tiles, LPG gas with leaks,
malfunctioning equipment, etc.
 Follow manufacturer’s instructional procedures regarding the proper use of 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 supporting the tray underneath.
If it is still off-balanced, use the 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.

REFERENCE/s:
Food Service and Bartending Handbook by The Maya Kitchen Culinary Arts

FOOD AND BEVERAGE SERVICES 48

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
Guided Learning
True or False. Write True if the statement is correct and False if the statement is incorrect.

1. Color coded cloths are suggested upon clean wiping an equipment to avoid transfer of
bacteria.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or
cabinet, not exposed to open air and dirt.
3. Use a plastic scooper for serving ice, serving spoon and fork for dishing out foods.
4. When setting up cutlery and glasses, carry them in trays place them inside a cloth napkin.
5. Never serve food and cutlery that have fallen on the floor.
6. Always wash and wipe dry food containers before using them.
7. Check service station for cleanliness and possible pest infestation. Keep station neat,
clean, and free of foul odor.
8. Hold fork by the handle, not the tines.
9. Hold glass at the base or stem of the glass, not inside or by the lid.
10. Hold cup by the handle, not at the rim.
11. Hold plate with thumbs under the plate.
12. Use only clean utensils such as ladles and tongs when handling food. Do not touch or
handle with bare hands.
13. Dispose unserved or unsealed food items that are not consumed.
14. Transfer opened canned foods juices in sealed glass or stainless container with cover and
label them (name, expiration date)
15. Mix old batch of food with new batch to save foods from spoiling.

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 49

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 3: Set-Up Tables in the Dining Area

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Set table according to the standards of the food service establishment

 Set covers correctly according to the predetermined menu
 Wipe and polish tableware and glassware before they are set up on the table

CONTENT STANDARDS:

 The learner demonstrates understanding of concepts, and principles in preparing the

dining room/restaurant area for service

PERFORMANCE STANDARDS:
The learner:

 Demonstrates knowledge and skills in food and beverage service related to table setting,
table, skirting, and napkin folding in accordance with the proper procedures and
guidelines

FOOD AND BEVERAGE SERVICES 50

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 1: Table Service and Setting

There are three methods of serving food, namely:

Sit down method – the arrangement of table appointments is on a designated table and guests
are served by waiters or they may partakes from a common pot while sitting down. Sit down
services are Russian, English, American, Family, and Blue Plate or Apartment Style.
Tray Service – the tray service includes the arrangement of all courses for a meal – be it
breakfast, lunch, supper, or snacks on a lined tray.
Buffet Service – includes the arrangement of all courses from soup to dessert of the buffet
table for a meal. The guest moving around the table, helps himself of the food by putting these
on his individual plate

Types of Sit Down Services

Style and Nature of Menu Style of Setting Manner of Serving
Description
Russian – dignified, - Consists of 5-7 -tables are covered -service of food is
formal, elaborate, courses with with the best linen, from the side rather
uses well-trained accompanying wine damask or lace. from the table
waiters, and has for each course Silence cloth is place
expensive table underneath -each waiter waits on
appointments -courses are simple its six guests
yet dignified and -beautiful place
elaboratedly plates are placed at -service table (on the
prepared the center of each side) should contain
cover water, table
-traditional courses appointments, wines,
include: -silverwares are serving dishes, etc.
arranged on both
soup and appetizer: sides of place plate, -water is poured
soup, shrimps of according the the before guests sit
seafoods order od use. down
Includes dinner fork,
entrée:fish or spoon, and dessert -soup is served first.
seafoods spoon Wine is poured after,
soup and both are

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301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

sald:vegetables with -goblets and wine served at the right

dressing glasses are placed side
above the tip of
Main dish:Beef or knives which are -remove soup plate at
Chicken roast arrange in diagonal the left side with the
or rectangular left hand
Dessert: simple but fashion
elaborate -set entrée plate at
-large napkins are the right with the right
Coffee: brewed folded and placed on hand
the left side of place
Wines: white for fish, plate or soup plate -serve entrée on
seafoods and poultry. serving platter at left
Red wine for beef or -dinnerwares include side starting with the
pork. soup plate and guest of honor. Srve
underliner, dinner wine before entrée.
Liquers for dessert plate, salad plate,
and coffee and cup and saucer -remove entrée plate.
Set main dish plate.
-table decors include
elegant fresh flowers -serve main dish and
and simple, elegant salads and other
candles. accompaniments on
the right side. Serve
wine before main
dish

-remove main dish

plate and set dessert
plate. Serve coffee
with dessert

FOOD AND BEVERAGE SERVICES 52

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

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 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Style and Nature of Menu Style of Setting Manner of Serving

Description
English Service – -number of courses -dining table must be -each course is
informal, used for daily similar to the daily spacious for carving served on the plates
family meals, and can meal pattern: and mixing by server (mother,
only be used for formal soup/appetizer/main father, or hostess)
occasions with few dish/ -each cover contains
guests. No waiter salads/vegetables table appointments -plate of food is
needed. rice/bread except dinner plate passes from one
Dessert and the like person to next until it
Coffee reaches the farthest
-dinner plates are
-main dish such as arranged at the left -courses served are
baked poultry or roast side of server or on as follows: soup,
beef may be sliced on side table near her or salad, main dish, and
the table the hostess dessert

-vegetable salad may -platters of food are -after each course,

be mixed at the table arranged at the side empty plates are
table passed back to
-wines may be served server and placed on
if there is an available -centerpiece the side table
waiter (flower,etc.) is at the
center of the table -cleaning of table is
done after diners
have left and the
hostess does this

FOOD AND BEVERAGE SERVICES 54

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Style and Nature of Menu Style of Setting Manner of Serving

Description
Family or -menus includes main -dining table if -one diner takes
Compromise – dish and informal, may use charge of distributing
informal, similar to accompaniments and placemats or table food
English style practical desserts. runners
for small group, food -other diners pass on
is served on the table Main dish: -all table their plates to the
by the diners, and beef/poultry/pork appointments for server of the food
consists about 4-5 each cover are then passed back
diners Accompaniments: already laid out
vegetable salads with -after the main
dressing -platters of food are course, all dishes are
arranged at the cleared taken to the
Dessert: simple or center with the kitchen
elaborate accompanying
serving spoons or -desserts is brought
forks from the kitchen then
served in a similar
-centerpiece is manners as the main
optional course

FOOD AND BEVERAGE SERVICES 55

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Style and Nature of Menu Style of Setting Manner of Serving

Description
American or -menu consists of the -spacious dining table -serving is done at
Country Style – usual meal patterns accommodates intervals of different
practical for everyday such as: diners and food to be diners
meals and served
characterized by Soup -the diner nearest to
serving food from Main dish -placemats may be the food helps
one common pot in Vegetable/salads used instead of himself then passes
which diners help Bread/Rice/Cereal tablecloth it on to others
themselves Dessert
Coffee -each cover has a -after everyone is
complete table through, platter is set
-Number of courses appointments back on the table
may depend on the properly laid out
family budget -no sequence of
-platters of food are courses is followed
arranged at the
center of the table -if second servings
are desired, diner
-centerpiece or can reach for the
decorations is platter or ask
optional someone to pass it
to him

-desserts may come

from the kitchen in
individual plates or
from a platter

-in cleaning, one or

two members bring
the plates to the
kitchen. Platters is
done first then the
individual plates,
glasses, and flatware

FOOD AND BEVERAGE SERVICES 56

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301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

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301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Style and Nature of Menu Style of Setting Manner of Serving

Description
Apartment or Blue -menu depends on -for parties, a counter -food is served on the
Plate – food is the occasion or dining table maybe side and placed on
served in individual used for arranging individual plates
plates, used for -number of courses is plates with food.
informal or formal limited since food is Guest pick thin plates -plates are served
occasions, for family arranged on and move to other immediately after or
or for guests. This is individual platters. places for dining before the diners and
appropriate for big are set on the table
parties. -courses combination -for sit-down meals
should be in such a the dining tables is -when the meal is
way that food does arranged. All tables through, each diner
not run into each appointments except takes his/her plate to
other in the plate dinner plates are the kitchen
arranged in individual
Courses should covers
preferably be solid,
dried, slightly with -food arranged in
sauce, distinct with dinner plates are
one another for a well taken from the
arranged attractive kitchen and served
placement on the
plate -no platters are
served unless except
when second helping
are asked. Some
platters of food may
be set at the center
of dining table

FOOD AND BEVERAGE SERVICES 58

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Style and Nature of Menu Style of Setting Manner of Serving

Description
Buffet Service – -number of courses -size of table -diners help
food is offered at the may vary from three depends on the themselves
table. Diners helped or more depending number of courses. individually on buffet
themselves to the on the budget. table
food and look for a -table is covered with
place to eat. Practical -food can be kept hot cloth hanging at the -second servings are
for large parties. No or cold with the use floor length allowed if diners wish
need for waiters. No of warmers or to go back to help
individual covers for coolers -table appointments themselves
guests. are arranged at one
-food is more than end or both ends of -replenishments of
3 Types of Buffet enough for the table food on platters are
Service number of guests done when platters
-foods are arranged are almost empty
Plate Buffet -second serving or on serving platters.
-diners eat while more is allowed Accompaniments are -table should be
holding the plate placed beside each arranged every now
main dish and then to keep it
Tray Buffet neat, orderly, and
-diners used tray to -serving flatware are attractive
hold plates and on the side of platters
appointments or beside the food -a tall centrepiece
creates a dramatic
Sit-down Buffet -setting may be single impact on the table.
-diners are provided or double. For single,
with tables to eat all courses are set -table is cleared
their food around the table. For when everyone is
double, one is on one finished eating.
side and another Platters with food are
similar set on the removed first
other side. Guests followed by empty
can form two queues platters then the
or lines for double individual plates
setting. glasses on the side
table
-side table should be
provided for used
plates

-for sit-down table,

appointments like

FOOD AND BEVERAGE SERVICES 59

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HIGH SCHOOL DEPARTMENT

flatware are set on

the dining table

-for tray and plate

buffet, they are set on
the buffet table

Style and Nature of Menu Style of Setting Manner of Serving

Description
Tray Service - .use -choice of menu is -arrangement of table -tray is brought to the
for informal and limited due to limited appointments for diner from the
semi-formal space individual cover is kitchen
occasions. Dishes similar to the
and table - size of serving is standard way -food is neatly and
appointments are limited due to size of attractively set on the
arranged on trays. dinner plate -size of tray is about respective
This is practical for 18” by 12” dinnerware
hospitals, room -number of courses
service in hotels and may include: -a placemat may be -keep hot foods hot
school canteens Soup/Main Dish/ place on the tray to and cold foods cold
Vegetables/salads make it look neat and when serving
/Rice/bread /Desserts attractive
-a dainty flower
arrangement on

FOOD AND BEVERAGE SERVICES 60

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

-all courses except small vase at one

soup and dessert corner of the tray can
maybe arranged on enliven the
the dinner plate arrangement

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 61

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
Performance Task
Directions:
For your performance task, kindly share your own perception by drawing at least 1 type of sit
down services based on the lessons that we have discussed.
Rubrics: Correctness: 10 points / Neatness: 10 points

Prepared By:
Senior High School Teacher

FOOD AND BEVERAGE SERVICES 62

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

TITLE :

Unit 3: Set-Up Tables in the Dining Area

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Fold properly and laid cloth napkins on the table appropriately according to napkins
folding style
 Familiarized with the different table napkin folding styles
 Perform napkin folding

CONTENT STANDARDS:

 The learner demonstrates understanding of concepts, principles in preparing the dining

room/restaurant area of service
PERFORMANCE STANDARDS:

 The learner demonstrate knowledge and skills in food and beverage service related to
the table setting, table skirting, and napkin folding in accordance with the proper
procedures and guidelines.

FOOD AND BEVERAGE SERVICES 63

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 2: Napkin Folding

Table napkins give an artistic effect to the simplest table setting. Napkins are made of paper or
cloth. Sizes vary with the type of table setting. The smallest size is used for cocktail setting, and
the largest in formal dinner settings. Napkins can be placed on the plate folded on top of the table,
rolled, and inserted in napkin rings or tucked into glass. Knowledge of various ways of folding
napkins is an advantage you can have in table setting.

Ways of Napkin Folding

FOOD AND BEVERAGE SERVICES 64

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 65

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 66

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 67

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 68

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

REFERENCE/s:
Food and Beverage Services by Leonora D. Basbas K12 First Edition (Rex Book Store)

FOOD AND BEVERAGE SERVICES 69

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:____________________
Grade and Section:__________________________
Performance Task
Table Napkin Folding
Using short bond paper create at least 2 table napkin folding technique based on lesson you’ve
learned. Paste your artwork inside the box.

Rubrics: Correctness – 10 points / Neatness – 10 points

Prepared By:
Senior High School Teacher
TITLE :

FOOD AND BEVERAGE SERVICES 70

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Unit 3: Set-Up Tables in the Dining Area

OBJECTIVES :
After studying this lesson, you are expected to be able to:

 Skirt properly buffet or display tables taking into account symmetry, balance, and
harmony in sized and design
 Familiarize with different table skirting designs
 Perform table skirking

CONTENT STANDARDS:

 The learner demonstrates understanding of concepts, principles in preparing the dining

room/restaurant area of service
PERFORMANCE STANDARDS:

 The learner demonstrate knowledge and skills in food and beverage service related to
the table setting, table skirting, and napkin folding in accordance with the proper
procedures and guidelines.

FOOD AND BEVERAGE SERVICES 71

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Discussion :

Lesson 3: Table Skirting

How-to Skirt a Table

Need help deciding which type of table skirting or what accessories to buy? You're in the right
place!
This is a quick and easy guide that will help you understand how to skirt a table, including sizing
and proper application.

For the best looking skirted table you generally need 3 things: skirting, clips and a topper.

FOOD AND BEVERAGE SERVICES 72

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301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 73

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 74

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 75

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 76

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

FOOD AND BEVERAGE SERVICES 77

 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

REFERENCE/s:
slideshare.net/lynettealcaide/table-skirting
https://www.tablelinensforless.com/how-to-skirt-a-table/

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 Community Colleges of the Philippines
301 Mabini Street Quezon District, Cabanatuan City, Nueva Ecija
Tel. no. (044) 600-1487 E-mail: ccpcabanatuan@gmail.com

HIGH SCHOOL DEPARTMENT

Name:____________________________________ Date:_____________________
Grade and Section:__________________________
Performance Task
Table Skirting
Using short bond paper create at least 2 table skirting technique. Paste your artwork inside the
box.

Rubrics: Correctness – 10 points / Neatness – 10 points

Prepared By:
Senior High School Teacher

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