West Visayas State University 2020

Module
HMC Fundamentals in
Food Service
203 Operations and Management

2020
 Module in
HMC 203:
Fundamentals in Food Service
Operations and Management
 West Visayas State University 2020

MODULE
in
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS AND MANAGEMENT

by
Mr. Jovie L. Caballero
Dr. Ruby P. Cervantes
Dr. Jusie C. Chiva
Mrs. Mary Jocerie C. Laman
Mrs. Cecile R. Geroche
Dr. Cristy R. Pagente

ALL RIGHTS RESERVED.

No part of this module may be reproduced in any form, by photocopying,
mimeographing, or any other means, without the written permission of the
owners and the publisher.

Published and exclusively distributed by:

WEST VISAYAS STATE UNIVERSITY
PUBLISHING HOUSE AND BOOKSTORE
La Paz, Iloilo City 5000

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Module in
HMC 203:
Fundamentals in Food Service
Operations and Management

Mr. Jovie L. Caballero

Dr. Ruby P. Cervantes
Dr. Jusie C. Chiva
Mrs. Mary Jocerie C. Laman
Mrs. Cecile R. Geroche
Dr. Cristy R. Pagente

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Notes to Students

The module is meant for the course, HMC 203 – Fundamentals of Food Service
Operations and Management. This module is part of series modules for flexibele
learning headed by the Office of the Director of Instuction and Quality Assurance,
West Visayas State University. You will learn the theoritical knowledge and
demonstrate practical skills in basic service operations and managment.
Directions are found inside each unit. These will guide you on how long you
are going to work on this module and what you are going to do. All formative
activities must be answered and counter-checked with the attached feedback.

This module has six (6) units:

Unit I - Introduction to Food Service Industry
Unit II - Overview of Management and Supervision
Unit III - Food and Beverage Service Equipment and Supplies
Unit IV - Prepare and Provide Food and Beverage Service
Unit V - Provide Room Service
Unit VI - Bar Service.

The following learning outcomes for this course are unpacked with the specific
objective of each unit. Upon successful completion of this course, you would have:
1. learned the origin of food service industry;
2. identified various management concepts and how will it relate to the
management of a food and beverage operations
3. explained the organizational structure of the food and beverage segment;
4. described the duties and responsibilities as well as the competencies of F & B
personnel;
5. identified different equipment and supplies used in restaurant, room service,
and bar service;
6. explained table setting, types of service and menus, mise-en-place and mise-
en-scene
7. discussed the sequence of restaurant service and room service;
8. described the types and set-up of bar;
9. compared alcoholic from non-alcoholic beverage;
10. created different napkin folding design and table skirting;
11. learned how to set-up the table according to the styles of service, occasion;
and;
12. performed waitering both in restaurant and room service using the correct
phraseology.

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Notes to Students

The module will then unfold in this sequence:

Active Prior Knowledge. Here you will do activity related to the lesson.
This will give you an idea on what the course is about.

Analysis. This part will challenge you on how you understand the
different questions. It will also improve your critical thinking skills.

Acquire new knowledge. In this part, you will learned the content of
the course. This will feed your mind with appropriate knowledge and
more discoveries.

Apply your knowledge. Through this, you will be able to put into
application about the learning you have acquired from this course.

Assess you knowledge. This is a test on how well you understand the
course.

References. You will be guided with different references and other

sources of learning for your further reading and researches. This
includes web sources, video links and other suggested articles for you to
further explore the course.

We have prepared activities and assessment to further expand

your knowledge in this subject. Inquiries on some points not
fully understood will be made online via Google Classroom on a
schedule encounter.

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Table of Cotents

Page
Unit

I INTRODUCTION TO FOOD AND BEVERAGE SERVICE INDUSTRY 1

Origin of Food Service Industry 3
Classification of Food Service Facilities 11
Definition and Classification of Restaurant 20
Restaurant Lay – out 33
Organizational Structure and Job Description 40
Competencies of Food and Beverage Service Personnel 48
II OVERVIEW OF MANAGEMENT AND SUPERVISION 57
Management Functions 58
Assessing Managerial Effectiveness 68
III FOOD AND BEVERAGE SERVICE EQUIPMENT AND SUPPLIES 76
Linen 77
Chinaware 102
Glassware used in Food and Beverage Service 114
Flatware: The Cutlery and Silverware 127
Furniture 135
IV PREPARE AND PROVIDE FOOD AND BEVERAGE SERVICE 142
Table Service 143
Mise-en-Place and Mise-en-Scene Preparation 151
Types of Menu 157
Table Lay-out and Set –up 162
Sequence of Table Service 180
V PROVIDE ROOM SERVICE 206
Room Service Organizational Structure 207
Room Service Menus 215
Room Service Equipment 220
Sequence of Room Service 231

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VI BAR SERVICE 238

Types of Bar 239
Bar Service Personnel 245
Bar Equipment Tools and Supplies 256
Alcoholic and Non – alcoholic Beverages 272
Bar Set – up and Service 280
The Art of Wine Mixing 286

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Fundamentals in Food Service

Operations and Management

Unit I
INTRODUCTION
to Food Service Industry

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Unit I:
Introduction to Food Service Industry

dreamstime.com foodsafetyhelpline.com

yourdictionary.com

Food service is one of the largest parts in Hospitality industry. It is defined as

“The practice or business of manufacturing, transportation, and service or dispensing
prepared foods such as at a restaurant or commissary”. A foodservice management
has many options for food production and service which activities related with food
those are include in foodservice industry. Whether you choose to work a restaurant,
hotel and catering operation, there are plenty of career paths that can lead to food
service management roles.

The restaurant and foodservice industry can be divided into two major parts or
segments: commercial and non-commercial.

The commercial segment makes up almost 80 percent of the restaurant and

foodservice industry. These include restaurants, catering and banquets, retail,
stadium, and airline and cruise ships. While the noncommercial segment represents
about 20 percent of the foodservice industry. Non-commercial food service can be
defined as food service operations where food and beverage are not the primary
focus of a business, but rather where food and beverage are present to support or
supplement a “host’. The noncommercial segment prepares and serves food in
support of some other establishment’s main function or purpose. Categories in this
segment include schools and universities, military, health care, business and industry,
and clubs.

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Lesson 1: The Origin of Food Service Industry

Learning Outcomes
At the end of this lesson, the students must have:
1. traced the history of food service;
2. decribed the development of food service;
3. identified the places that have imporatnt contibutions to the rise of
food service industy;and
4. discussed the names of famous people who have influenced the
industry.

Activate Prior Knowledge

Check the appropriate box corresponding the pictures that
belong to food service industry.

Hotel Botique Pub

Fast Food Catering Spa

Restaurant Bar
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Analysis

You have probably experience dining in one of the food service industry that was
shown previously in your activity. Among these food service industry, what gives you
the best dining experience? And why?

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What do you think is the importance of learning history or origin of food service
industry?

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Acquire New Knowledge

Now you will start discovering the origin of food service industry. Starting
from The Real Beggining, followed by The middle ages, The renaissance through the
Frenc Revolution, The Idustriral Revolution, The Gilded Age and The Twentieth
Century.

The Real Beginning: Greece and Rome, 300- 400 B.C

Ancient Greeks rarely dined out, although they enjoyed the social aspect of
dining and often got together for banquets. Meals were considered a time to nourisn
soul as well the the body. People ate while reclining on couches, enjoying musics,
poetry, and dancing.

Lesche is a private club where banquets where held for Greeks

Phatnai catered to travels and traders, travelers brought theri own

food to these clubs ( grapesolives, bread, wine and cheese)

Romans conquered land surrounding Meditteranean that was formerly

occupied by Greeks. Roman’s meals were primarily served in the home. They desired
more exotic foods and spices which increased trade, stretching the Roman Empire
farther east and north (France, Germany, England, Spain, and Portugal)

Middle Ages: End of the Roman Empire, 475 - 1300 A.D.

Europe was began isolated. Travel was no longer safe for trade. Large
banquets were held every night to eat. Their main utensils was their hand. For their
beverage, coffee as common beverage attained widespread use most notably in
England while tea developed much more slowly than coffee.

Marco Polo from Venice brought spices back from his travel to china

Coffe House Coffe and tea was two exotic imports which began to
influence the culinary habits of western Europe in the 16th century

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The Renaissance: French Revolution, 1400- 1700’s

World travel and international trade greatly improved the European way of
life. Spices were limited to just wealthy people. The food preparation system we now
call haute cuisine. An elaborate and refined system of food preparation, had its roots
during this period.

International trade greatly improved the European way of life. Guilds

was established – an association of people with similar interests or proffesions.
Chaine de Rotissieres (roasters) Chaine de Traiteurs (caterers).

The term “restaurant” was coined. Boulanger in 1965 opened his cafe and
served soups called restaurers (meaning restoratives) for their health-restoring
properties. Many other cooks fund themselves unemployed and began opening
restaurant of their own.

Settling in North America . As people immigrated to the New World, cities

along the East Coast grew. Boston and New York became major centers of trade. As
early as 1634, an inn in Boston called Cole’s offered food and lodging to travelers.
Very few early-colonial Americans ever traveled or dined out. Dinners was served at
lodges and Inns

Haute Cuisine is an elaborate and refined system of food

preparation ehich begn from Italy

Catherine de Medici brough Haute cuisine to France, she married

King Henry II of France brought her entire staff of cooks and refined
recipes to French court ( Birth of French Cuisine)

Guilds- cooking guilds established many professional standards that

exists today

Artisans began making utensils from fine metals

Boulanger called his cafe restorante, the origin of our modern

world restaurant.

The City Hotel is first building in the US designed specifically as a

hotel.

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The Industrial Revolution: 1750- 1890’s

People began moving closer to the cities to find work to earn a better living.
They live walking distance from to work so they could return home for lunch. With
this situation dining establishement began to opened to serve the needs of the
workers and employers,
Railroad has invented in 1925. With this, inns, taverns, and foodservice
facilities located near railway stations began to grow.

Louis Pasteur developed pasteurization which made milk safer to

drink

Nicholas Appert discovered canning methods

Florence Nightingale made arguments on appropriate dietary

needs and health maintenance

The Gilded Age: 1850- 1890’s

The idea of a less valuable product lightly covered with gold. Factory workers
were making big bucks and like elegant and fancy. For the people to dine and be seen
in elegant surroundings, entrepreneurs opened restaurants.

Delmonico’s and the Astor House – 18 course meals were

common

Marie – Antoine Careme (1800’s) created the chef uniform to

represent cleanliness, she also perfected the chef hat with different
sizes represented rank

Georges Ecoffier (1946- 1935) perfected cheff dress, he

established the brigade system and the rules of conduct

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The Twentieth Century

Birth of Fast Food. More people were working and eating out more,
especially for lunch. Eating out became almost as common place as eating at home,
not just for special occasions, but simply for convenience. Lifestyles have moved
steadily toward busier households that no longer have a dedicated daily food
preparer.
Quick-Service Restaurants (QSRs). Quick service restaurants (QSRs),
commonly known as fast food by the general public, are those where the customer
orders at a counter, pays prior to receiving the product, and picks food up at the
counter. Drive-thru service is also commonplace in the QSR segment.
Large restaurant chains lead the way for full-service, casual dining chain
restaurants, matching the growth in the quick-service sector. Growth of national
chains grew through the 1970’s.

White Castle 1921 in Witchita , Kansas – first Quick Service

restaurant. The first fast food restaurant in the worl

McDonalds is the first largest restaurant chain by revenue, have 37,

855 oulets in 2018 and still counting. best known for its hamburgers,
cheeseburgers and french fries,

KFC ( Kentucky Fried Chicken) American Fast food restaurant

chain headquartered in Lousville, Kentucky, specialized in fried
chicken is the world second largest restaurant chain.

White Castle McDonald's 1948

Kentucky Fried Chicken McDonald's Todays

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Apply your Knowledge

Choose an era in which you can find to be the turning point of the food service
industry. Explain your answer. (5 pts)

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Assess Your Knowledge

Multiple Choice.
Direction: Choose and circle the LETTER of the correct answer.

1. The country which started using silverware in 1533.

a. Greece c. USA
b. Italy d. Europe

2. When is the Birth of Quick-Service Restaurant? it is also when 1st White Castle
restaurant opens in Wichita, Kansas.
a. 1921 c. 1922
b. 1920 d. 1923

3. Commonly known as fast food by the general public, The customer orders at a
counter, pays prior to receiving the product, and picks food up at the counter.
a. Drive-thru service c. Quick service restaurants (QSRs)
b. Fine dining d. Fast-food

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4. He made pasteurization milk that is safer to drink by heating it to a certain

temperature to destroy harmful bacteria.
a. Louis Pasteur c. Nicolas Appert Canning
b. Boulanger d. Catherine de Medici

5. The world’s largest Quick Service Restaurant and very well know even at the
present time.
a. White Castle c. McDonalds
b. FKC d. Drive - Thru

True or False.
Directions: Read the statement carefully. If the statement is correct, write letter T,
and write letter F if it is wrong.

_______1. Guilds were made up of various types of merchants and craftsmen, and
each guild provided a specialized good or service to the community.
_______2. Middle Ages Silverware Made but people often ate with their hands Only
the wealthy could afford silverware.
_______3. Eating out became almost as commonplace as eating at home, not just
for special occasions, but simply for convenience.
_______4. Europe began isolated in the Mideterranean time.
_______5. During the industrial revolution railways has been invented.
_______6. The birth of fast food was already took place during the Gilded Ages.
_______7. Roman desired exotic food and usually ate in their homes.
_______8. The term ”reswtaurant was coined during the rennaisance period.
_______9. Ancient Greeks reigh over the Roman Empire.
_______10. The origin of the modern world restaurant started during the twentieth
century.

References

Cariño,C. and Dela Cruz, R.(2014). Fundamentals of Food Service Management,

Mindshapers Co., Inc

Skinner, S. (2020)History of Hospitality and Foodservice. SlidePlayer. Retrieved from

https://slideplayer.com/slide/4373969/

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Lesson 2: Classification of Food and Beverage

Service Facilities

Learning Outcomes
At the end of this lesson, the students must have:
1. defined and classify the food and beverage service facilities;
2. differentiated the different catering services;and
3. determined the types of food and beverge service faclities.

Activate Prior Knowledge

Study the following pictures.

What types of secondary catering facilities you can see in the picture?

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Analysis

What do you think are the services offered by the fast food restaurant?

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When you go to coffee shops, you certainly want to taste their different coffee
products. Aside from these, what do you think a coffee shops must have?

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You definitely experience dining in different restaurants. What is your favorite among
them?Explain your answer.

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Acquire New Knowledge

Prepare yourself to learn the primary catering facilities and secondary catering
facilities and the restaurants that belong to its category.

A. Primary Catering Facilities

These types of establishments are primarily concerned with the provision of food
and beverage services.

Outdoor Catering (Off-premise catering) - it caters a large

number of people at venue of their own choice, usually not within the
establishment's premise.

B. SECONDARY CATERING FACILITIES

This provision of food and beverages is part of another business, so this is an
allied or support system of the business itself.

Here are the different establishement that belongs to secondary catering facilities

1. Hotels
The Hotels Provide accommodation and
food establishments can also be found within a
hotel (especially in five star).

2. Restaurants
A restaurant is an an establishment that is devoted to serve only food and
beverages. Below are the examples of different restaurant.

a. Coffee shops
Coffee shops basically offer
coffee, snacks and often-light meals through to
supper items.

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b. Fast Food Restaurants (Quick Service

Restaurants)
Caters people on the go economical and
portable foods.

c. Casual Dining Restaurants (Bistros)

Appearance and atmosphere provide an
environment for casual dining where foods
are served with waited table service.

d. Bars and Pubs

These establishments provide service with all
types of alcohol and an emphasis on beer and
good music.

e. Fine Dining Restaurants

These types of establishments require highly
skilled employees for the superb service they
offer, gearing up on ambiance, service and
excellent food service.

Aside from the different restaurants that belong to the secondary catering
facilities, there are also types of secondary caatering services. Food and beverages
Facilities vary from kiosks to luxurious fine dining facilities and thus come in different
forms and sizes.

Food and beverages facilities could be best described as Catering

establishments, it provides Food and Beverages to its patrons or
clientele.

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TYPES OF SECONDARY CATERING FACILITIES

A. Club Catering
This refers to the provision of food and beverages to a restricted clientele.

B. Transport Catering
Refers to the provision of food and beverages to passengers, before, during and
after a journey on different transport vehicles.

1. Airline Catering
Caters to airline passenger’s flight.

2. Railway Catering
Caters to railway passengers in trains.

3. Ship Catering
Caters to passengers travelling on sea.

4. Surface Catering
Caters to passengers travelling by surface
transport such as buses and private vehicles.

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C. Welfare Catering
Provision of food and beverages to people to fulfill a
social need, determined by a recognized authority.

D. Industrial Catering
Provision of food and beverages to people at work, in
industries and factories at highly subsidized rates.

E. Leisure-Linked Catering
Provision of food and beverages to people engaged
in leisure.

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Apply Your Knowledge

Cite atleast 10 catering facilities here in Iloulo. Choose one that gave you a nice
experienced and explain your answer.

Catering Facilities
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Your choice: _________________________

Explaination:
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Assess your Knowledge

Multiple Choice.
Direction: Choose and circle the LETTER of the correct answer.

1. It is a type of transport catering that caters to airline passenger’s flight?

a. Airline Catering c. Ship Catering

b. Railway Catering d. Surface Catering

2. It caters to a large number of people at venue of their own choice, usually not
within the establishment's premise.

a. On-premise Catering c. Primary Catering

b. Off-premise Catering d. Club Catering

3. It provides accommodation and food establishments can also be found within a

hotel (especially in five star).

a. Hotel c. Bar
c. Restaurant d. Catering

4. It is a provision of food and beverages to people to fulfill a social need, determined

by which a recognized authority?

a. Industrial Catering c. Leisure-Linked

b. Welfare catering d. Club Catering

5. It is a provision of food and beverages to people at work, in industries and factories

at highly subsidized rates.

a. Industrial Catering c. Leisure-Linked

b. Welfare catering d. Club Catering

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True or False.

Directions: Read each of the following statements. If the statement is TRUE, write the
letter T, and F if it is FALSE.

_____1. Restaurants provide accommodation and food establishments that can also
be found within a hotel (especially in five stars).

_____2. Welfare Catering is a provision of food and beverages to people to fulfill a

social need, determined by a recognized authority.

_____3. Industrial Catering- provision of food and beverages to people engaged in

leisure.

_____4. Food and beverages facilities could be best described as Catering

establishments, and it is not an organization that provides Food and Beverages
to its patrons or clientele.

_____5. Outdoor Catering (Off-premise catering) - it caters a large number of people

at venue of their own choice, usually within the establishment's premise.

References

Khaed, M.S. (2020). Classification of food and beverage service facilities. Prezi Inc.
Retrieved from https://prezi.com/2mxl3dkchge8/classification-of-food-and-beverage-
service-facilities/

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Lesson 3: Definition and Classification of

Restaurant

Learning Outcomes
At the end of this lesson, the students must have:
1. defined restaurant;
2. classified the restaurant; and
3. differentiated restaurant in its categories.

Activate Prior Knowledge

Study the following pictures.

Check only the appropriate box shows ethnic foods in the Philippines.

1. 2.

3 4.

5. 6.

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7. 8.

9. 10.

Analysis

Why do people dine in the restaurant?

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Acquire New Knowledge

Via Sophia in Washington, D.C., United States

Restaurant maybe independent or part of the hotel operations. This make

huge part of the foodservice business and create extensive employment. Meals are
generally served and eaten on the premises, but many restaurants also offer take-
out and food delivery services. Restaurants vary greatly in appearance and offerings,
including a wide variety of cuisines and service models ranging from inexpensive fast
food restaurants and cafeterias, to mid-priced family restaurants, to high-priced
luxury establishments.

A restaurant (French: [ʁɛstoʁɑ]̃ , or an eatery, is a business that

prepares and serves food and drinks to customers

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Below we detail the 11 most common types of restaurants.

Different Types of Restaurants

1. Fine Dining
o Formal dress code and fine dining etiquette
o High-end decor and a formal atmosphere
o Staff members are generally more attentive
and follow certain etiquette for taking and
serving meals
o Menus may feature exotic or interesting
dishes and ingredients
o Some fine dining restaurants have
sommeliers to help you with food and wine
pairings.

2. Casual Dining
o The ambiance based on the brand and
intended customer
o Moderately-priced menus
o Table service
o Low-key atmosphere
o Unique décor

3. Contemporary Casual
o Recently, contemporary casual restaurants
have emerged.
o Usually table service
o Modern casual yet trendy atmosphere
o Emphasis on visuals with Instagram-worthy
decor and food presentation

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4. Family Style
o Food served on large platters for parties to
share
o Table service
o Guests typically pass around the dishes and
serve themselves
o Many boast a casual atmosphere, though
upscale family style restaurants exist as well.

5. Fast Casual
o Quality of food and prices are usually higher
than fast food but lower than casual dining
o Counter service
o Casual, contemporary environment and décor

6. Fast Food
o Focus is primarily on quick service
o Counter service or drive-thru
o Usually a chain and serves standardized meals made of processed food
o Casual ambiance
o Food served in disposable items, like plastic containers, paper food trays, and
to-go bowls.

7. Cafe
o Usually serve coffee, tea, pastries, and small items for breakfast and lunch
o Casual, relaxed atmosphere
o Many people might work or socialize for periods of time at a café

8. Buffet
o A selection of food at a fixed price
o Food on buffet bars from which guests serve themselves
o Modest to extensive selection (might include salad, soup, appetizers, hot
entrees, dessert, and fruit)
o Could feature one cuisine or multiple
o Usually a casual, yet elegant decor

Some buffets are referred to as “Eat All You Can”

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9. Food Trucks and Concession Stands

o Normally serve a small menu of a singular
type of food (hot dogs, ice cream,
sandwiches, smoothies, etc.)
o These are normally outdoors at sporting
events, fairs, or on city streets
o Food is partially or fully pre-made

10. Pop-Up Restaurant

o Operates temporarily from a few hours to a
few months
o The location varies from shipping containers
and old unused buildings to outdoor spaces
and rooftop gardens
o Creative, contemporary concept
o May include counter service, food stand or
food truck service, or full table service
o Depend on technology and social media to
spread the word

11. Ghost Restaurant

o Partner with third-party delivery services, like
Grubhub or UberEats
o No brick-and-mortar location
o Range of food types
o Strong website and social media presence

Ghost restaurant are also known as Virtual Restaurants or

Delivery - only Restaurants. It is more flexible to alter their
menus, they just need to update their online websites.

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Categories of Restaurant

Ethnic
o Ethnic restaurants specialize in
ethnic or national cuisines.
o example, Greek
restaurants specialize in Greek
cuisine.

Fast food
o Fast food restaurants emphasize
speed of service
o Food is ordered not from the table,
but from a front counter
o Diners typically then carry their
own food from the counter to a
table
o Drive-through and take-out service
may also be available.

Fast food restaurants are known in the restaurant industry as

QSRs or quick-service restaurants.

Fast casual
o Fast casual restaurant are primarily
chain restaurants
o More of the food is prepared at the
restaurant than is the case at fast
food chains
o usually do not offer full table
service, but many offer non
disposable plates and cutlery.

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Casual dining

o (or sit down restaurant) is a

restaurant that serves moderately
priced food in a casual atmosphere
o comprises a market segment
between fast-food establishments
and fine-dining restaurants
o often have a full bar with separate
bar staff,

In Italy, such casual restaurants are often called "trattoria" and are
usually independently owned and operated.

Premium casual
o originate from Western Canada
o restaurants are described as upscale
fast casual
o carry a wide range of menu options
including burgers, steaks, seafood,
pizza, pasta and Asian foods.

Family style
o a type of casual dining restaurants
where food is often served on
platters and the diners serve
themselves
o can also be used to describe family-
friendly diners or casual restaurants.

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Fine dining
o full-service restaurants with specific dedicated meal courses.
o Décor of such restaurants features higher-quality materials, with
establishments having certain rules of dining which visitors are generally
expected to follow, sometimes including a dress code.
o are sometimes called white-tablecloth restaurants, because they traditionally
featured table service by servers, at tables covered by white tablecloths. The
tablecloths came to symbolize the experience.

Variations

Most of these establishments can be considered subtypes of fast casual

drinking restaurants or casual dining restaurants.

Brasserie and bistro

o A brasserie evolved from the original
French idea of a type of restaurant
serving moderately priced hearty
meals—French-inspired "comfort
foods"—in an unpretentious setting.
o When used in English, the
term bistro usually indicates
a continental menu.

Buffet and smorgasbord

o Buffets and smörgåsbord offer patrons
a selection of food at a fixed price.
o Food is served on trays around bars,
from which customers with plates
serve themselves.
o more elaborate menus divided into
categories such as salad, soup,
appetizers, hot entrées, cold entrées,
and dessert and fruit.
o The role of the waiter or waitress in
this case is relegated to removal of
finished plates, and sometimes the
ordering and refill of drinks.

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Café
o Coffeehouses or cafés are not full restaurants, because they primarily serve
and derive the majority of their revenue from hot drinks.

Cafeteria
o A cafeteria is a restaurant serving ready-cooked food arranged behind a food-
serving counter
o There is no table service
o Typically, a patron takes a tray and pushes it along a track in front of the
counter
o Cafeterias are common in hospitals, corporations and educational institutions.

Coffee house
o Coffee houses are casual restaurants without table service that
emphasize coffee and other beverages
o typically a limited selection of cold foods such as pastries and perhaps
sandwiches are offered as well
o they allow patrons to relax and socialize on their premises for long periods of
time

Destination restaurant
o The idea of a destination restaurant originated in France with the Michelin
Guide, which rated restaurants as to whether they were worth a special trip or
a detour while one travelled by car in France.

Greasy spoon
o A greasy spoon is a colloquial term for a British cafe
o Generally fried foods are served
o commonly found in working-class areas.

Tabletop cooking
o Customers are seated as in a casual dining setting
o Food items are prepared by the establishments for cooking on embedded gas
stoves, induction cookers, or charcoal grills
o the customer has control over the heating power of the appliance.

Mongolian barbecue
o Despite the name, the Mongolian barbecue form of restaurant is not
Mongolian, rather is derived from Taiwan and inspired by Japanese teppanyaki
Customers create a bowl from an assortment of ingredients displayed in a
buffet fashion.

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Pub
Traditionally, pubs were primarily drinking
establishments with food in a secondary position,
whereas many modern pubs rely on food as well.
A typical pub has a large selection of beers and
ales on tap.

Teppanyaki-style
Many restaurants specializing in Japanese
cuisine offer the teppanyaki grill, which is
more accurately based on a type of
charcoal stove that is called shichirin in
Japan. Diners, often in multiple, unrelated
parties, sit around the grill while a chef
prepares their food orders in front of
them. Often the chef is trained in
entertaining the guests with special
techniques, including cracking a spinning
egg in the air, forming a volcano out of
differently-sized onion slices, and flipping
grilled shrimp pieces into patrons' mouths,
in addition to various props

Apply Your Knowledge

Make a little Photobook of the resturant you have been to. Rank them in terms
of servie, location, ambiance, and food. Be as creative as you would like.
Instruction will be given by your teacher on how you are going to pass your
work.
You will be graded by the following rubrics:
Originality 50%
Creativity 50 %
Total 100%

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Assess Your Knowledge

Multiple Choice.
Direction: Choose and circle the LETTER of the correct answer.

1. These are casual restaurants without table service that emphasize coffee and other
beverages; typically a limited selection of cold foods such as pastries and perhaps
sandwiches are offered as well.

a. Coffeehouses c. Pub
b. Cafeteria d. Restaurant

2. Customers are seated as in a casual dining setting. Food items are prepared by the
establishments for cooking on embedded gas stoves, induction cookers,
or charcoal grills; the customer has control over the heating power of the
appliance.

a. Teppanyaki-style c. Cafeteria
b. Mongolian barbecue d. Tabletop cooking

3. Which of this establishments are sometimes called white-tablecloth restaurants,

because they traditionally featured table service by servers, at tables covered by
white tablecloths?

a. Fine dining c. Teppanyaki-style

b. Buffet and smorgasbord d. Tabletop cooking

4. These are primarily chain restaurants, such as Chipotle Mexican Grill and Panera
Bread and more of the food is prepared at the restaurant than is the case at fast
food chains.

a. Premium casual c. Casual dining

b. Fast casual d. Fast food

5. In what countries, most mid-to high-range restaurants serve alcoholic

beverages such as beer and wine.

a. Western countries c. Western Canada

b. British-English d. Italy

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True or False.
Directions: Read each of the following statements. Write the letter T, If the statement
is TRUE, and F if it is FALSE.

______1. Many restaurants specializing in Japanese cuisine offer the teppanyaki grill,
which is more accurately based on a type of charcoal stove that is
called bistro .

______2. Traditionally, pubs were primarily drinking establishments with food in a

secondary position, whereas many modern pubs rely on food as well, to
the point where gastropubs are often known for their high-quality fine-
dining style pub food and concomitantly at low prices.
______3. Coffee-Shop vary greatly in appearance and offerings, including a wide
variety of cuisines and service models ranging from inexpensive fast food
restaurants and cafeterias, to mid-priced family restaurants, to high-priced
luxury establishments.

______4. Ethnic restaurants specialize in ethnic or national cuisines.

______5. Historically, restaurant referred only to places that provided tables where
one ate while seated, typically served by a waiter.

References

Webstaurant Store, (2020). Types of Restaurants.WebstaurantStore Food Service

Equipment and Supply Company. Retrieved from
https://www.webstaurantstore.com/article/353/types-of-restaurants.html

Wikipedia.(2020). Types of Restaurants. Wikimedia Foundation Inc. Retrieved from

https://en.wikipedia.org/wiki/Types_of_restaurants

Coursehero.com. (2020)Classification of Restaurants. University of Dhaka,

Bangladesh: Course Hero, Inc. Retrived from
https://www.coursehero.com/file/p2obg1j/CLASSIFICATION-OF-RESTAURANTS-
Restaurants-can-be-classified-by-whether-they/

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Lesson 4. Restaurant Lay-out

Learning Outcomes
At the end of this lesson, the students must have:
1. named the factors to consider in designing food service facility;
2. discussed the importance of these factors in ensuring a successful
foodservice;
3. identified the basic lay-out and design of a restaurant;
4. described the areas of a restaurant.

Activate Prior Knowledge

Study the restaurant layout.

A. Based on the sample restaurant layout, list all identified areas of a restaurant.
(10 points.)

1.________________________ 6. __________________________
2.________________________ 7. __________________________
3.________________________ 8. __________________________
4.________________________ 9. __________________________
5.________________________ 10. __________________________

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C. Lay out and design a simple restaurant of your choice.Put label on all
identified areas. You may use legend. (10 points.)

Analysis

Even though most commercial kitchens are not in view of the public, the layout is
just as important heart of a restaurant. Discuss why?

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

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Acquire New Knowledge

www.balancesmb.com

No matter what type, size, or location- every restaurant has a

basic layout that includes some general areas including an entrance, the kitchen, and
restrooms. However, these areas are often overlooked in the general design of
a restaurant, when new owners tend to focus on the dining room or bar (Maely,
L.,2019).

The design of your restaurant should align with its theme. You will need to
consider the atmosphere and the seating, as well as the location of your kitchen.
There are other issues to consider, such as fire codes, ventilation, and other

1. Physical pertains to material existence measure by weight, motion, and

resistance. Thus anything taking up space in facility must be accounted for and fit
the available in space.

2. Design refers to the broad function of

developing the facility, including site
section, menu, equipment
requirements, and other planning
functions, that will guide the project to
reality.

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3. Layout refers to the process of

arranging the physical facilities,
including equipment, such that
operational effeciency is achieved. This
involves a design drawn on paper to
show walls, windows, doors and other
structural components.

www.conceptdraw.com

The Restaurant Entrance

The entrance area can be as important as the inside when it comes to gaining
new customers and the first are that customers see. You can use signs, music,
lighting, awnings, and flowers to make an attractive restaurant entrance depending
on your theme.

The Waiting Area

Along with benches or chairs for customers to wait comfortably, your waiting
area should also have some menus nearby for customers to peruse as they wait. This
is also a good place to display a bulletin board of other events at your restaurant
(wine tastings, weekly specials, happy hour, etc.).

The Outdoor Design

In outdoor design sturdy outdoor tables and chairs should be provided.
Planters and small fairy lights add additional ambiance. You may include umbrellas or
awnings, which are vital during the hot summer months for customer comfort.

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The Coat Check

Depending on the type of restaurant, a more upscale restaurant may provide a
coat check with a staff member hanging up coats and giving numbers to patrons.

The Bar
The bar should be functional where customers can sit at for drinks and a meal.
It should be as welcoming as your dining room.

The Dining Room

The dining room is where the customers gather, and it should be welcoming
and comfortable. Dining room creates a mood in the restaurant and affects the way
your staff functions as well as the customer's comfort and overall dining experience.

Restaurant Kitchen.

At the center of any restaurant is the kitchen. The size of the kitchen and the
type of food you are serving will dictate what type of commercial equipment you'll
need to purchase and the layout of the kitchen. The size of your restaurant kitchen
will also play an important role in creating your menu.

Restaurant Restrooms

Pinterest.com Sambadenglish.com

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Restrooms should be checked at least once at the start of every shift

(preferably more often if it is busy). A hostess or bus person can be assigned the task
of refilling paper products and taking out the trash.

Apply Your Knowledge

You may never know to where your future will lead you. If it happens that you
will own a restaurant, what would be the lay-out of your business? You will be
given instructions from your teacher on how are you going to pass your
output.

Rubrics:
Idea/ Concept 30%
Lay out Design 30%
Clarity Details 30%
Neatness of work 10%
Total 100%

Assess Your Knowledge

Multiple Choice.
Direction: Choose and circle the LETTER of the correct answer.

1. It pertains to material existence measure by weight, motion, and resistance.

a. Design c. Layout
b. Feasibility Study d. Physical

2. Refers to the broad function of developing the facility including site section, menu
sand equipment requirements.
a. Design c. Layout
b. Feasibility Study d. Physical

3. Refers to the process of arrangement of the physical facilities including equipment,

such that operational efficiency is achieved.

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a. Design c. Layout
b. Feasibility Study d. Physical

4. The first area that customers see.

a. Restaurant dining area c. Kitchen
b. Entrance d. Bar

5. This room set up doesn't create a mood in the restaurant - it also affects the way
your staff functions as well as the customer's comfort and overall dining
experience.
a. Restaurant dining area c. Kitchen
b. Entrance d. Bar

True or False.

Directions: Read each of the following statements. If the statement is TRUE, write the
letter T, and F if it is FALSE.

______1. The center of any restaurant is its bar area, which should be welcoming and
comfortable.
______2. All restaurants have the space to designate as a waiting area. Those do
have space may opt to keep it separate, while others incorporate it into a
bar area.
______3. If you plan to have a full-service bar in your restaurant- one that customers
can sit at for drinks and a meal- it should be as welcoming as your dining
room.
______4. Restrooms should be checked at least once at the start of every shift
(preferably more often if it is busy).
______5. The size of your restaurant kitchen will not play an important role in
creating your menu.

References

Mealey, L.(2019).New Retaurant Lay out Basics. Dotdash Publishing. Retrieved from
https://www.thebalancesmb.com/new-restaurant-layout-basics-2888703

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Lesson 5. Organizational Structure and Job

Description

Learning Outcomes
At the end of this lesson, the students must have:
1. described hierarchical organizational structure;
2. created an organizational chart; and
3. discussed job description of food and beverage personnel.

Activate Prior Knowledge

Study the following Job Titles and Position Descriptions in a Large-scale Restaurant.
Mark ( / ) if it is correct and ( X ) if it is wrong.
Answer
Job Titles Position Description
(/)or(X)
Plans, organizes, direct, and controls the
1. Cook
activities of the F&B department.
2. Assistant F&B Assists the F&B manager with the overall
Manager operation and coordination.
Takes charge of the procurement of food
3. Supply Officer and other supplies needed in the
operation.
4. Cost Controller Plans and writes menus.
5. Food and Prepares and cooks food in the unit
Beverage Manager assigned.
Takes charge of cleaning dinner and
6. Steward
maintains kitchen sanitation.
Briefs waiters before each service period
7. Captain Waiter on any special activity requested by
customers.
Waits on guests and perform line
8. Busboy
functions in the dining room.
9. Waiter Assists waiters as needed.
10. Food Production Provides and maintains all control
Supervisor systems for food and beverages.

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Analysis

With the above mentioned job titles and position description. What do you think
are their other responsibilities? Choose only two (2) job title.

1. ________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
2. ________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

___________________________________________________________________

What do you think is the importance of knowing your job description?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

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Acquire New Knowledge

An organization structure is a system used to define a hierarchy within an

organization. It identifies each job, its function and where it reports to within the
organization. This structure is created to show how an organization operates. The
authority and responsibility delegated ensures that the work is completed
satisfactorily. The structure is illustrated using an organization chart.
A job description or JD is a written narrative. It describes the general tasks,
and other related duties, and responsibilities of a position. Also, job description may
state the specific functionary to whom the position reports, specifications such as the
qualifications or skills needed by the person in the job, working conditions and
physical demands.

The Hierarchical Organizational Structure

Chain of hierarchy divides entire employees of an organization based on their

levels, roles, and responsibilities.

Top
Management

Middle Management

Supervisory Management

Workers

The next page will show you the

Small Restaurant Organizational Structure
and the job description

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Organizational Structure in Small Restaurant

Food & Beverage Manager

Head Waiter/ Maître d’hotel

Station Head or
Captain waiter
Outlet Cashier
Bartender
Waiters

Receptionist
Food Attendant
Barboy

Busboy Counter Attendant

Job Description

Food and Beverage Manager

o Ensure the required profit margins are achieved in each financial period.
o Update and compiling new wine lists.
o Controlling the flow of purchasing and marketing criteria of menu.
o Maintaining the required staffs training and promotions.
o Employing and dismissing staffs.
o Holding regular meetings with section heads to ensure all areas are
working effectively.
o Weekly or monthly staff briefing.

Head Waiter/ Maitre d’hotel

o In charge of all staffs.
o Ensuring preparation of restaurant service and an efficient operation.
o Briefing all the section staffs.
o In busy time helps the station staffs.
o Regular report to the restaurant manager.
o Checking the purchasing for the operation.

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Station waiter/ Chef de rang

o Overall responsibility of the service.
o Taking order.
o Carrying out the service.
o Checking the table setting.
o Preparation of the side table.
o Sound knowledge on menu and wine list.

Waiter / Server / Commis de rang

o Instructed from the chef de rang.
o Looks after the necessary preparation before the start of operation
o Table setting and installs required facilities
o Studies the menu
o Taking order.
o Assist busboy in placing and in picking up orders from the kitchen
o Attend to the settlement of bills
o Assist in clearing soiled dishes

Busboy
o Assist waiter in Mis – en – place preparation and table set- up
o Serves bread and butter, coffee or tea
o Places order to the kitchen and picks up prepared orders
o Cleared table of soiled dishes
o Change soiled ashtray
o Fills and refills water goblet with water
o Does other errands in the dining room

Bartender
o Prepare drink order according to prescribed standard
o Opens and set – up the bar
o Takes charge of storage of beverage consumption and lossess
o Makes report on beverage sales and storage
o Do the beverage inventory
o Checks availability of bar socks, and makes requisition when needed
o Serves drinks from the bar counter, if (there’s any)

Outlet Cashier
o Prepare and attends to settlement of customer’s bill
o Regularly checks and update POS of current prices of food items before
opening of the restaurant
o Prepare bills for customers

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o Receives and punches payments in the cash register.

o Validate credit cards, process credit card payment and other charges
o Prepares the required reports like cashier report and menu analysis
o Turn over sales to general cashier

Cashier is not part of the service brigade, but plays a vital role in
the food and beverage business operation and management

“Important Notes to Remember”

The Restaurant Brigade

The manning requirements for each restaurant or any food outlet

depend on the type of service and the volume of orders.
The dining area is manage and supervised by the head waiter known in
French term as Maitre d’hotel, his service brigade consists of station head or
captain waiter, receptionist, waiters, food attendants, cashier, bartender or bar
waiter and a busboy

The required number of waiter or waiters is calculated based on the

productivity standard (Number or covers or guests that a waiter can serve
within a meal period)
Typical ratio used by large and medium- sized food establishment:
1. 1 waiter/ attendant : 15 customers (for American or Plate
Service)
2. 1 water: table of 10-12 customers ( for Russian service)
3. 1 waiter: 5 customers (for French service with table side
preparation)
4. 1 waiter: 20-25 customers (for buffet service)
5. 1 waiter:20-25 customers or 4-5 tables for family or Lauriat
service
A trained professional waiter can easily handle 15 customer for a al
carte, plated service, new waiters may not be as productive as professional
waiter so the productivity standard has to be adjusted based on the capacity
of the assigned waiters.

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French Terminology
o Waiter: Commis de rang/Garcon
o Restaurant Manager: Directeur de restaurant
o Senior captain /Head waiter: Maitre d’ hotel
o Station head waiter/Captain: Maitre d’ hotel de carre
o Station waiter: Chef de rang
o Carver: Trancheur
o Wine waiter: Chef de vin
o Assistant wine waiter: Commis de vin
o Floor waiter: Chef d’ etage

Apply Your Knowledge

With the different job titles. What position you aimed to have in the future? If
you already get the job you desired for, what are your responsibilities?

Make a short three (3) minute video for your answer. Present your self at your
best. State with your name first, then your position and your responsibility.

You will be graded by the follwoing rubrics:

Knowldge 50%
Appearance 25%
Delivery 50%
Total 100%

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Assess Your Knowledge

Multiple Choice.
Direction: Choose and circle the LETTER of the correct answer.

1. He/she does the table setting, study the menus and take orders.
a. commis de rang c. chef de rang
b. Maitre d’hotel d. captain waiter
2. In charge of all staffs and do briefing to all the section staffs.
a. Food and beverage manager c. chef de rang
b. Maitre d’hotel d. commis de rang
3. French Terminology of a Restaurant Manager
a. Directeur de restaurant c. Station waiter
b. Station head waiter/Captain d. Chef d’ etage
4. French Terminology of a Floor waiter.
a. Directeur de restaurant c. Senior captain /Head waiter
b. Chef d’ etage d. Station head waiter/Captain
5. The following are duties of a waiter, which is not?
a. Order taking and recording
b. Performs other tasks as directed by the supervisor
c. Cost Controller
d. Recommends dishes from the menu.

Enumeration.

A. What are the typical ratio of a waiter that is used by large and medium- sized
food establishment?
1. ___________________________
2. ___________________________
3. ___________________________
4. ___________________________
5. ___________________________

References

Roldan, A., & Edica, B.(2006). Food Service and Bartending. Parañaque City,
Philippines: AR Skills Development and Management Services, Inc.

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Lesson 6. Competencies of Food and Beverage

Service Personnel

Learning Outcomes
At the end of this lesson, the students must have:
1. identified competencies of the food service professional;
2. determined the competencies that are essential for workplace
success; and
3. understood the significance of food and beverage service in the
market job demands nowadays.

Activate Prior Knowledge

Study the following statements given.

Check the appropriate box showing correct basic etiquettes as a food service
professional.

Strike a match to enable a guest to light his or her cigarette.

Avoid arguing with service staff and guest in the restaurant.

Poor hygiene and Gross Actions in public.

Present the bill/check to the host discreetly.

Invading personal space .

Help to seat the ladies first.

Provide extra cushion or special chairs for children.

Do not interrupt a guest conversation when speaking.

Chronic and cellphone use.

Sarcasm and insults.

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Analysis

Discuss why competencies are essential for the success of the workplace.

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
__________________________________

___________________________________________________________

How to develop your career by uplifting your skills and competencies?

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________

___________________________________________________________

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Acquire New Knowledge

Competencies of the Food Service Professional

Competencies are those attitudes and behaviors that a person possesses.
People may have these competencies as part of their nature. There are some that can
acquired and developed through constant practice and discipline. Any hospitality
education training builds these competencies into their curriculum in recognition of
their importance in the profession. They are the intangible that impact on a guest
experience far more than the products they purchase.

Grooming and Hygiene

Examples of Courtesy
o Call guests by their names if you know them. Do not
mispronounce names.
o Ask guest if the area being presented for them to sit
and eat is agreeable to them.
o Use the “assist” word when approaching to guest.
o Guest should never get the feeling that they are
being hustled.

Grooming tips for male

1. Hair should be cut close.
2. Uniform should be spotless and Well ironed.
4. Guard against body odors.
5. Clean shaven is necessary before going to work.
6. Avoid bad breath.

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Grooming tips for Female

1. Apron and elastic hair band should be always clean.
2. High heels could be hazardous during service.
3. Flat shoes with sturdy heels are advisable.
4. Stocking should be clean.
5. It is preferred to have a light make-up.
6. Excessive jewelry should be avoided.
7. Avoid a very strong perfume.

1. BASIC ETIQUETTES
o Attend to guest as soon as possible.
o Wish guest the time of the day and welcome them to the restaurant.
o Be polite to guests.
o Assist guests.
o Help to seat the ladies first.
o Provide extra cushion or special chairs for children.
o Do not interrupt a guest conversation when speaking.
o Do not overhear conversation.
o Avoid mannerisms.
o Stand erect at all times.
o Remember a guests special dish.
o Be attentive to guest calls.
o Talk softly.
o Strike a match to enable a guest to light his or her cigarette.
o Avoid arguing with service staff and guest in the restaurant.
o Carry pencils in the trouser pockets.
o Desist from chewing gum or beetle nut.
o Present the bill/check to the host discreetly.
o Avoid soliciting for tips.
o Remove tips after guest have left.
o Enter and leave the restaurant through the service door only.

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2. HYGIENE AND SANITATION

o Clean cutlery in fresh water and dry them before use.
o Lead guest to only clean tables.
o Remove soiled dishes & leftover foods from tables immediately.
o Wipe glasses with a clean waiter-cloth and hold up the glasses against a
light to detect any stains and thumb impressions.
o Keep sideboards, table & other surroundings clean and meticulous.
o Hygiene and Sanitation Bar mirrors as well as plate glasses should be free
from stains.

3. TEAMWORK
Teams can meet significant performance challenges.
They have a common purpose and are able to assist when a team member is slow.
Harness the complimentary skill of other team members and have trust in their
competency. They can be an influence on each other to be ethical, disciplined and
motivating.
A team is a small independent group of people with complementary skills who
are committed to a common purpose, performance goals and approach for which they
hold themselves mutually accountable.
o To build commitment to the common purpose.
o He fills in gaps in competencies, delegates leadership.
o A hands-on performer with the team.
o Makes key decision. Manages external relationships:
a. Management
b. Guests
c. Government
o The direct teams are the kitchen, stewarding and service staff, and each
has distinct skills.
o The indirect teams are purchase receiving, store, account, housekeeping
and engineering.
o Performers who find excitement in their performance.
o Takes ownership of the task and objectives and hold themselves
accountable for success or failure.
o They have a sense of urgency with youthful enthusiasm and energy.
o A result oriented and respect each other.

ATTITUDE
Attitude is a buzzword. Attitudes are something that we own and are
responsible for. It comes from within and can be positive or negatives based
on one’s experiences.
o The joy of serving people. A cheerful attitude is an asset.
o Cooperation is vital in team performances.
o Pride in one’s work bring excellence.
o Initiative is a valued competency in today’s world.

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o Salesmanship is a vital job requirement.

o Honesty is a precious tribute.

DISCIPLINE
It is the hallmark of a good service professional. The temptations in a hotel
are many.

Two types:
a. Physical : grooming and physical conduct play a role.
b. Mental : demands sincerity, honesty and perseverance.

TIPS:
o Update oneself continuously with the house rules and
regulations.
o Make disciplined behavior bring reputation, recognition,
better rewards.
o Act professionally at work. Amend mistakes immediately.
o Always air grievances in privacy.
o Be an example to others.
o Improve skills.
COURTESY

o It is the hallmark of a good waiter to be courteous on all occasions.

o Courtesy should be inherent in one’s nature and a sign of ones desire to
please those with whom one comes into contact with.
o Advantage and necessity of being courteous should be emphasized as it not
only smoothens operations, but also ensures better relationships.

Examples of Courtesy
o Guest should be received at the door in a pleasant manner and escorted to
their table.
o Help them to seat by pulling the chair.
o Call guests by their names if you know them.
o Do not mispronounce names.
o When seats are full, escort them into the bar counter or nearby bars or any
facility if they wish to wait.
o If possible accompany guest.
o Ask guest if the area being presented for them to seat and eat is agreeable
to them.
o Use the “assist” word when approaching to guest.
o Leave the menu to the guest for a moment and wait for their signal when
they are ready to give their orders.

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o Guest should never get the feeling that they are being hustled.
o If a guest says his food or drink is not right, do not argue.
o If you are busy and cannot attend to guest at once, inform guest that you
will attend shortly.
o Guest can be impatient if he can’t see the station waiter. Server’s from
other stations should approach say “I will send your station waiter,
sir/ma’am”.
o Always present the bill without delay.
o After the breakfast service, say “ Thank you, have a pleasant day”. Say with
utmost sincerity. Examples of Courtesy
o After the service, say “Thank you, I hope everything is alright.
o Do come again” or “It’s been a pleasure serving you.
o Please come again soon”.

In order for you to be effective in performing your duty in the food and
beverage service, here are the basic competencies you should have.

1. Basic Competencies

o Participate in workplace communication

o Work in a team environment
o Practice career professionalism
o Practice occupational health and safety procedure

2. Common Competencies
o Develop and update industry knowledge
o Observe workplace hygiene procedures
o Perform computer operations
o Perform workplace and safety practices
o Provide effective customer service

3. Core Competencies

o Prepare the dining room /restaurant area for

service
o Welcome guests and take food and beverage
orders
o Promote food and beverage products
o Provide food and beverage services to guests
o Provide room service
o Receive and handle guest concern

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Apply Your Knowledge

A restaurant owner hires a person depending on the needed position. If you are the
owner of a restaurant you put out an advertisement to fill up your needed staff. What
are the competencies you are looking for? Make an advertisement for this making
sure to list down the competencies you want for your future staff.

Rubrics:
Content 50%
Design and Lay- out 25%
Organization 25%
Total 100%

Assess Your Knowledge

True or False.
Directions: Read each of the following statements. If the statement is TRUE, write the
letter T, and F if it is FALSE.
______1. Any hospitality education training builds these competencies into their
curriculum in recognition of their importance in the profession.
______2. Guest should never get the feeling that they are being hustled.
______3. When seats are full, leave them into the bar counter or nearby bars
or any facility if they wish to wait.
______4. Wipe glasses with a clean waiter-cloth and do not hold up the
glasses against a light to detect any stains and thumb impressions.
______5. Teams can meet significant performance challenges and they have a
different purpose and are able to assist when a team member is sick.

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Enumeration.

List the competencies of food and beverage service professional that they should
possess in terms of attitude and discipline.

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

References

Rico, D. (2014).Competencies of Food Service Professional. Slideshare. Retririeved

from https://www.slideshare.net/aprildawnrico/competencies-of-a-food-service-
professional

Shirke, G. (2015). Attributes of food and beverage service personnel. LinkedIn

Corporation. Retrieved from https://www.linkedin.com/pulse/attributes-food-
beverage-service-personnel-author-trainer.

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Fundamentals in Food Service

Operations and Management

Unit II
OVERVIEW
of Management
& Supervision

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Unit II:
Overview of Management

Introduction

Whenever something wrong goes wrong with a company or business, the

common remark is that it in mismanaged. Being mismanaged implies that
expected results are not achieved because material and human resource are not
sufficient or are not properly or reasonably utilized to generate the expected
results. And when this happens, the one in command-the manager or the
supervisor is always made answerable.

Lesson 1: Management Functions

Learning Outcomes
At the end of this lesson, the students must have:
1. identified various management concepts and how it will relate to the
management of a food and beverage operations;
2. showed awareness of the different management functions, duties
and responsibilities; and
3. elucidated the qualities of an ideal hotel manager.

Activate Prior Knowledge

Interview a restaurant manager and ask him/her about the basic knowledge of
management concepts and functions. Please be guided by the following rubrics.

20 pts: 10 or more sentences

10 pts: less than 5 sentences
0 pts: no description
Write your answer inside the box
on the next page

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Read and analyze each sentence carefully. Identify whether there is truth or falsity in
it. Write the word TRUE if correct and FALSE if otherwise on the blank before the
number. Then support or justify your answer on the blanks after each statement

____1. Manager gets desired results through the effective mobilization of materials
and human resources. (10 points)

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

_____2. Every manager gives the same amount of time and attention to each of the
management functions. (10 points)

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

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Acquire New Knowledge

There are two areas of resource management:

1. Human Resource Management

Covers management strategies designed to ensure that people in the
organization are able to perform at maximum efficiency and productivity.

2. Materials Management
Concerned with management efforts to ensure that material resources
like machines, equipment, supplies, utilities and money are used sparingly,
safely and within the limits of the budget.

The Various Phases of Management

1
Sets
Direction
6 2
Organizes
Controls the Work

3
5
Orients/
Monitors
Performnance Trains
Staff
4
Leads and
Directs

Basic Functions of a Manager in a Hotel and Restaurant Industry

1. Planning
o Formulates department goals, targets and objectives
o Forecasts revenue, volume of production, covers and profit
o Establishes operations budget
o Assesses performance against targets and standards; analyzes
variances
o Determines plans of action and strategies to realize objectives
o Determines contingent actions for anticipated problems and concerns

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o Identifies and analyzes performance problems, undertakes remedial

action

2. Organizing
o Determines critical tasks and establishes division of labor
o Defines and delegates staff duties and responsibilities
o Delineates lines of authority, communication, coordination, boundaries
o Defines performance standards and establishes standard operating
procedures
o Prepares staff schedule and side duties
o Delegates staff schedule and side duties

3. Leading and Monitoring

o Checks and ensures the availability of pre-operating requirements
o Checks performance against set standards, call staff’s attention
regarding infractions
o Gives orders and instructions; makes follow up
o Conducts regular meetings to discuss/resolve operational problems
o Disseminates to the staff all needed information like out of stocks items,
new products, monthly promotions, etc.
o Coaches, guides and trains the staff
o Boosts employees’ morale; motivates and enhances teamwork
o Conducts daily briefing and staff inspection
o Monitors guest’s satisfaction-solicits feedback, attends to customer
needs, requests and complaints

3. Controlling

A. Control of Staff Performance

o Establishes and enforces house rules and performance standards
o Regularly monitors staff performance and document infractions
o Makes staff accountable for infractions and discrepancies; enforces
appropriate disciplinary action
o Gives feedback on the progress of employees’ performance
o Evaluates performance and conducts appraisal interview
o Distributes rewards and incentives based on the merits of
performance

B. Control of Material Resources

o Establishes control policies and procedures in all areas of operations
including the issuance and use of supplies/equipment
o Ensure proper storeroom management with a property custodian to
monitor the issuance and return of borrowed or used items
o Monitors losses and breakages through periodic inventory
o Enforces corrective action against excessive or unbudgeted
consumption

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o Trains staff on the rules of equipment handling and maintenance

o Implements a preventive maintenance program
o Enforces disciplinary action against careless and abusive use of
supplies and equipment

5. Building Customer Goodwill

A. Attends to customer needs, requests and complaints

B. Monitors guests’ satisfaction; makes follow-up and solicits comments
o Establishes rapport with guests-initiates and maintains contact and
healthy interaction
o Anticipates guests’ needs; undertakes contingent action to avoid
complaints
o Enforces corrective action against customer complaints and other
areas of customer dissatisfaction
o Documents guests’ comments and feedback and disseminates them
to staff concerned

Duties and Responsibilities of Managers and Supervisors

Managers and supervisors are responsible for consequences. While they have
the authority and prerogative to make decisions within their span of control, they will
be answerable and accountable for results not only to top management who pays for
their services but also to the employees who report to them and the customers
(internal and external) whom they serve.

Their responsibilities include, but are not limited to the following:

A. TO THE COMPANY-TOP MANAGEMENT

1. Meeting sales/productive targets

2. Disseminating company policies and standards to the staff
3. Bringing management concerns to employees and ensuring their cooperation
4. Safeguarding company properties (materials and equipment)
5. Safeguarding the company image
6. Maximizing profit through effective control systems
7. Ensuring compliance to company policies, standards and procedures
8. Making an account of their unit’s performance through reports

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B. TO THE STAFF-SUBORDINATES

1. Protecting employees against abuses and violation of human rights

2. Providing for safe working conditions to ensure employees’ safety
3. Creating opportunities for the professional advancement of staff
4. Maintaining staff discipline
5. Building employees’ morale
6. Intervening for the welfare of employees
7. Providing moral support when needed
8. Building the goodwill and respect of employees

C. TO THE CUSTOMERS

1. Ensuring the delivery of quality products and services

2. Ensuring prompt and timely delivery of service
3. Attending to customer complaints
4. Checking and maintaining customer satisfaction
5. Responding to customer’s needs and requests
6. Ensuring customers ’safety
7. Keeping customers informed of company policies, new products, etc.
8. Maintaining customers’ goodwill

Personal Qualities of an Effective Manager

1. Self-confidence and determination

o Exudes poise and assertiveness
o Decisive and determined to get what he wants

2. Has a sense of purpose and direction

o Possesses a vision and ambition
o Operates with realistic goals and aspirations
o Knows what he has to do realize his vision

3. Has foresight and is prepared for contingencies

o Can anticipate potential problems and threats
o Always ready for contingent action
o Is abreast with the times, knows how to anticipate

4. High level of sensitivity

o Is sensitive to the feelings of others, respects others’ self-esteem
o Employs tact and diplomacy in his language
o Responsive to the needs of the company, staff and customers

5. High level of tolerance

o Possesses a sober and well-balanced temperament, exhibits patience

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and understanding

6. Team spirit
o Willing to accept, acknowledge and respect differences in ideas
o Willing to lend support and cooperation, setting aside personal
differences

7. Pro-active and objective

o Does not act by impulse; always motivated by right principles and
values
o Is objective; does not rely on hearsay; is never vindictive

8. Morally upright, unquestionable integrity

o A model in terms of self-discipline; practices what he teaches
o Has good moral values; puts a high value on costs, quality and on the
dignity of labor

Apply Your Knowledge

Test of Understanding the Application of Management Functions

Below is the list of performance problems commonly found among many

hotels and food establishments. These problems usually result from mismanagement-
a deficiency in executing one or a combination of management functions of planning,
organizing, training, leading/monitoring and controlling. Analyze each problem
carefully and indicate the management deficiency where one could attribute the
occurrence of said problems, using the code below. Defend your answer.

Deficiency in the following:

A. Planning
B. Organizing
C. Leading and Monitoring
D. Controlling
E. Inability to train and develop staff

continue on the next page

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Cause/s Situation

______ 1. Rampant violation of standard operating procedures

Give Reasons:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_______________________________________________________________

Cause/s Situation

______ 2. Consumption is beyond the limits of the budget

Give Reasons:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_______________________________________________________________

Cause/s Situation

______ 3. Duplication of tasks, leading to buck-passing

Give Reasons:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_______________________________________________________________

Cause/s Situation

______ 4. Personnel working on a hit and miss basis, making mostly mistakes

Give Reasons:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_______________________________________________________________

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Cause/s Situation

______ 5. Manager is unaware that his unit is making wasteful consumption

Give Reasons:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_______________________________________________________________

Cause/s Situation

______ 6. A lot of reports related to misconduct

Give Reasons:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_______________________________________________________________

Cause/s Situation

______ 7. Inaccurate and incomplete reports

Give Reasons:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
______________________________________________________________

Cause/s Situation

______ 8. Waiters use wrong procedures

Give Reasons:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
______________________________________________________________

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Assess your Knowledge

True or False. Direction: Write T if the statement is true and F if the statement is
false. Each correct answer is equivalent to two (2) points.
_____ 1. George is developing a new employee schedule for his restaurant due to the
increase in business during summer. While doing this, George is involved in
monitoring his staff.
_____ 2. The four contemporary functions of management are planning, organizing,
leading and monitoring.
_____ 3. To be truly effective, the manager must have technical and administrative
competencies
_____ 4. Management affects employee morale but not a company’s financial
performance.
_____ 5. Directing and motivating are part of the controlling functions of
management.
_____ 6. At times, to be efficient in management means not using resources the most
cost-effectively
_____ 7. In order to be considered a manager, an individual must coordinate the
work of others.
_____ 8. Good managers create value.
_____ 9. Managers who are effective at meeting organizational goals always act
efficiently.
_____ 10. When Joe, a new restaurant owner, is determining which products to offer
on his menu, he is involved in the management functions of planning.

References

Cabulay, Danny A. (2009). Human Resource Management. Rex Book Store, Inc.
Cruz, Zenaida (2018). Macro Perspective of Tourism and Hospitality. Rex Book
Store, Inc.

Roldan, Amelia S. (2007). Operating and Managing a Hotel and Restaurant

Business. Parañaque City, Philippines: AR Skills Development & Management
Services, Inc.

Santos, Buen (2010). Introduction to hotel and resort management. C & E

Publishing, Inc.

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Lesson 2: Assessing Managerial Effectiveness

Learning Outcomes
At the end of this lesson, the students must have:
1. analyzed the key results in management; and
2. explained why it is important for hospitality properties to adopt
standards of managerial effectiveness

Activity

List down all the qualities or skills that you think is needed to become an
effective manager in the workplace. Place it in the box below.

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Analysis

Read and analyse each sentence carefully. Identify whether there is truth or
falsity in it. Write the word TRUE if correct and FALSE if otherwise on the blank
before the number. Then support or justify your answer on the blanks after each
statement

_____1. Effectiveness refers to the relationship between inputs and outputs. (10
points)
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

_____2. Managers who are effective at meeting organizational goals always act
efficiently. (10 points)
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

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Acquire New Knowledge

A manager's effectiveness can be measured by the outcome of his

performance or its effects. The performance goals and the performance standards
serve as guidelines for measuring its effectiveness and success.. These are referred
to as performance indicators. Without these indicators, there will be no basis for
objective assessment.
One reason why a lot of managers and supervisors are unable to deliver good
results is because they are not aware of the results expected of them. They maybe
oriented about their job duties, work policies and procedures but still, they may not
be able to excel if the desired results or outcome are not defined.

Key Result Areas (KRA’S)

Assessment of managerial effectiveness starts with a clear delineation of

expected results. Such results emanate from the manager’s key result areas.

Key Result Areas are defined as profit influencing tasks or results

necessary or significant to attain corporate goals. For example,
quality is a KRA necessary to sustain customer satisfaction and
patronage.

The KRA’s constitute the areas of accountability of the manager or

supervisor. The managerial KRA’s can be classified into technical-operational (related
directly to operations and administration) and staff development.
Once the KRA’s are established, the identification of standards or performance
indicators for each KRA as a basis for assessment of a manager’s efficiency and
quality of performance follows.

Technical Staff Development

systems quality staff training staff welfare

productivity safety discipline teamwork
sanitation goals communication employee grievance
customer par stock leadership job appraisal
sales problem solving job morale
preventive
maintenance

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How does a business assess the effectiveness of their management?

Most businesses follow a hierarchical organization structure. There is a CEO

and a set of executive officers managing the core and the administrative functions of
the business. These people are typically measured and judged by the performance of
the company relative to the competition and the market opportunity. The people
doing the judging are the investors, shareholders, or regulators, and they have a
simple set of metrics: profit and growth. More farsighted investors may look at
product or service quality, regulatory compliance, and public relations.
Interestingly, all of these outputs are the result of many people working
together to achieve the stated company objectives. However, in any company that
has more than a few hundred employees, the top management has a limited
perspective of the effectiveness of the employee population and of the middle
management that is charged with the operational execution responsibility. Typically,
only when there is a significant and visible failure, will top management get a realistic
view of the effectiveness of the company they manage.
Yet, getting a realistic and continuous perspective is not that difficult. In
addition to ensuring employees are being aligned with company objectives, and being
shown how their actions impact business results, here are six key questions that
provide a great leading insight into management effectiveness:

1. If there is a problem, to whom do the employees turn first?

Who is the “go to” person for a team or department? Do people tend to
go to that person because they are subject matter experts, or because they
have innate leadership qualities and are effective problem solvers? While this
may be difficult to determine through metrics, a survey of employees will often
identify a few people who are the “go to” members of their organization. It may
also be possible to acquire this insight — while respecting your organization’s
privacy policy — by reviewing how often people are proactively reaching out to
a particular manager by looking at data gleaned from your Knowledge
Management System.

2. Which managers have the best safety records, the best customer
satisfaction, and the lowest absenteeism?
By looking at standard company metrics — such as safety ratings,
customer satisfaction, and absenteeism — and comparing by manager, you can
identify which managers are achieving the best results, and which need further
guidance or support. The value of safety and customer satisfaction is obvious,
but absenteeism is often a “sleeper” issue that, when monitored, can provide
great insight into manager performance, while also identifying opportunity for
productivity improvements.

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Start by comparing absenteeism by team, and look specifically at sick,

personal, and paid leave. For example, calculate the average number of days of
absence per employee per year. If some teams have higher averages, this
indicates areas for optimization, possibly through improvements in manager
effectiveness.

3. Which managers retain the most top performers?

There is a common saying in HR that “people don’t leave their job, they
leave their manager.” What is the best method to determine whether manager
performance is in fact responsible for employee resignation, particularly among
high performers? A general resignation metric — which also incorporates the
turnover of poor performing employees — is too broad to support good quality
decisions about management. Instead, examine the resignation rate of high
performers to see if there is a common denominator. In the example below, for
instance, both the Products and Legal groups have higher resignation rates for
top performers than other departments.

Standards of Managerial Effectiveness

A. Technical and Operational

The existence of the following conditions in the manager’s work area
and department speaks of his administrative and technical efficiency.
1. Quality and Productivity
2. Safety
3. Sanitation
4. Cost and Materials Management
5. Plans
6. Work Systems
7. Sales and Output
8. Customer Satisfaction

B. Staff Development
1. Staff Training
2. Employee’s Morale and Welfare
3. Teamwork
4. Communications and Grievance Handling
5. Leadership, Character and Integrity
6. Employee Discipline
7. Staff Recruitment

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Apply Your Knowledge

Assessment of Managerial Effectiveness

1. If you happen to be the manager or supervisor of a restaurant, do the

following:

a. Identify in the above-mentioned KRA’s and indicators those that apply to you
based on your job description.

b. Make a personal assessment of your administrative efficiency and

productivity using the applicable standards.

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2. Prepare an assessment report.

3. If you are the manager or supervisor evaluating yourself, make a detailed line-
up of training that you feel you need to undertake to become more effective.

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Assess Your Knowledge

Classification Test: Direction: Classify to which category the following belongs. The
NUMBER as answer should only be written ONCE ONLY on the box under each
category. Separate your answer with a comma. Each correct answer is equivalent to
two (2) points.

Technical and Operational Staff Developmentt

1. Provides greater motivation for good performance.

2. Decrease employee turnover.
3. Assist HR with recruiting when necessary
4. Purchase materials, plan inventory and oversee the operations.
5. Create opportunities for on-the-job practice.
6. Set the example and foster a learning culture.
7. Provide inspired leadership for the organization.
8. Offer a deeper insight into employees.
9. Communicate the value of employee development.
10. Make important policy, planning and strategy decisions.

References

Cabulay, Danny A. (2009). Human Resource Management. Rex Book Store, Inc.

Cruz, Zenaida (2018). Macro Perspective of Tourism and Hospitality. Rex Book
Store, Inc.

Roldan, Amelia S. (2007). Operating and Managing a Hotel and Restaurant

Business. Parañaque City, Philippines: AR Skills Development & Management
Services, Inc.

Santos, Buen (2010). Introduction to hotel and resort management. C & E

Publishing, Inc.

Walker, John R. (2028). Introduction to Hospitality. Pearson Education, Asia

Pte.Lt

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Food Service
Fundamentals in
Operations and Management

Unit III
FOOD AND BEVERAGE
Service Equipment and Supply

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UNIT III:
Food and Beverage Service
Equipment and Supplies

Introduction
The operating equipment used in hotels / restaurants play an important role in
attracting customers. The restaurant operating equipment includes service
equipment, furniture, fixtures, linen, tableware and crockery. All of which squarely
reflects the standard and style of the restaurant.
Creation of atmosphere depends on the right choice .In order to complement
the outlet theme, and to elevate guest experience, from the linens, interior
decorations, food preparation, set –up and service, everything should be appropriate
to create an over- all ambiance of the food and beverage outlet.

Lesson 1: Linen
Learning Outcomes
At the end of this lesson, the students must have:
1. identified the different linen used in the food and beverage service;
2. differentiated the uses of each linen;
3. understood the importance of the linen;
4. recognized the different table napkin folding; and
5. performed the basic napkin folding

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Activate Prior Knowledge

Unscramble Jumbled Words!!!

You’re definitely familiar with the picture shown below. By unscrambling the
words, you will certainly name it correctly.

BLTAE CTOLH LEATB UNERNR

PLAMATCE
TALEB INKPAN

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Analysis

From the above picture you have identified, choose only two type of linen and
describe. You may include its purpose, uses, and importance.

Maximum of 10 pts for 5 or more sentences

Maximum of 5 pts for less than 5 sentences

Type of linen:______________________

___________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Type of linen:______________________

___________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

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Acquire New Knowledge

What is Linen?

Common term used to include table coverings and napkins of all types.
Examples of linen are tablecloths, table runners, placemats, table napkins.

Tablecloths serves are table covering, uses to hide and protect the
table from stain and scratches.

Table runners give life to the dullness of the table. If the table cover
looks plain and simple, table runner adds effect on the set-up.

Placemat is placed on top of the table or top of the table covering.

This is used to protect the table from dirt, stains or spillage. Aside
from that, placemat give a person an exact place setting.

The table napkins, it is elegantly folded to create an astonishing

touch on the table. During the meal it is placed on the lap to protect
clothes and used clean the lips and fingers.

Now, familiarize yourself with the types of linen we used in the Food and Beverage

Tablecloth

Generally, it is used in fine dining

restaurants. Tablecloths are the foundation of
your table decoration. These tablecloths are
made with different fabrics and in different
colour. The colour of the tablecloth must go well
with the theme of the interior. For easier
identification and control of linen movements,
hotels with many restaurant outlets usually used
different coloured table. The size of the cloth
depends on the size of the table.

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See this guide to know the measurement of your table cloth

For casual events, 8-inch drop is recommended,

for formal look, a 5- inch drop.

Table Runners

Table runners compliment the table

setting by adding color, texture and unifying
elements to the table’s cape. These add a
touch of elegance. Usually it is 30-33 cm wide
and longer than the table on which it is used.
Place this lengthwise accross the table.

Placemats

Placemat or table mat is a covering or

pad designating an individual place setting. If
the table is more muted and subtle, placemat
selection perhaps a colorful graphic print or
unusual material selection. Usually placemat
measure about 28-43 cm. It is also of different
shape.

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Table Napkins

Napkin are made with fabric or

paper. They can be made to match other
table appointments. Napkin texture should
be compatible with that of the other linens
at the table. Fine texture works best for
formal occasions, while for informal
occasions unique texture can be used to add
interest to the table setting.

Photos taken from:

https://www.napkinfoldingguide.com/

Table napkins are also called serviettes. Table napkin is a small

piece of linen that is used to wipe the mouth and to cover the
lap in order to protect clothing.

Table napkin Sizes

1. Formal, multiple course, meals

Large napkins (22-26 inches square)
2. Buffet Service
Medium to large napkins (18 to 24 inches square)
3. Informal dinners
Medium napkins (18 to 20 inches squares)
4. Luncheons
Smaller napkins (14-16 inches square)
5. Tea
Small napkins (12 inches square)
6. Cocktails
Very small napkins (9 inches square, 4 x 6 inches , or 6 x 8 inches)

There are two standard sizes of napkin:

1. 18” x 18” for lunch

2. 20” x 20” for dinner

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There are many napkin folding, these are only the

Basic Napkin Folding

Pyramid Bird of paradise Goblet Fan

Crown Candle

Bishop’s Hat Rose bud Sail

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The Pyramid

This classy napkin folding technique is

simple , fast, and with most serviettes it
can be easily made. If it is soft and
flops easily then iron that before fold
with light starch and it will turn out
perfectly right!

1. Lay the napkin face down in 2. Fold the napkin in half

front of you. diagonally.

3. Rotate the napkin so the open 4. Fold the right end up to meet
end faces away from you. the far corner, ensuring the edge
of this new fold lays on the
centerline as shown.

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5. Repeat the last step with the left 6. Turn the napkin over, keeping
side, folding the left tip up to the far the open end facing away from
corner, creating a diamond shape you.
with a seam running down the
center.

7. Fold the napkin in half by 8. Turn the napkin over again, this
bringing the farthest point of the time keeping the open end facing
diamond up and back to the towards you.
nearest point.

9. Fold the napkin along the center

seam and you have a neat, sturdy
pyramid. If your napkin won’t
stand neatly then you may need a
little starch.

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The Bird of Paradise

This is a classic and classy napkin

folding technique that requires a
stiff napkin. If you don’t have any
dinner napkins made of stiff linen
then a light starching should fix you
right up.

1. Lay the napkin face down in front 2. Fold the napkin in half.
of you.

3. Fold the napkin in quarters. 4. Fold the napkin in half

diagonally, creating a triangle.

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5. Orient the triangle so the open 6. Fold the right corner diagonally
tip is facing away from you. towards you – laying it down along
the centerline of the triangle,
making a new tip pointing towards
you.

7. Do the same with the left corner, 8. Fold the two "wings" that you
fold it diagonally toward you and just made in folds 6 and 7 under so
press it down next to the previous that you have your original triangle
fold. shape back.

9. Fold the triangle in half by

bringing the center seam towards
you and allowing the ends to fall.

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10. This almost ready to fly, but

first you must give it some feathers.
While holding the base firmly to Pretty cool fold, isn’t it? It makes
keep your folds together, pull up you wonder if there are people
the four ‘flaps’ created by the sitting around in basements
napkin’s corners. performing experimental napkin
folds while the rest of us are
sleeping.

The Goblet Fan

1. Lay the napkin face-down in

front of you.
The goblet fan is one of the easiest
goblet folds to accomplish.

2. Fold the napkin in half and orient

the open end towards you.

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3. Fold the napkin into quarters. 4. Fold the napkin in half to crease
it and then open it back up.
Accordion fold the napkin, ensuring
that the center crease lands on an
accordion fold. This will keep the
ends even.

5. Finish accordion-folding the

napkin and it should look similar to
the picture shown here.

6. Firmly grasp one end of the fan

and fold it over about an inch,
allowing the other end to open up.

7. Place the folded end into your

glass and spread out the fan.

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The Bishop’s Hat

This is a classic dinner napkin fold,

but it can be difficult to line up the
corners in the cap. Some starch and
an iron make it easier to be precise
while folding this one.

2. Fold the dinner napkin in half so

that the open end is towards you.

1. Lay the napkin face-down in

front of you.

3. Fold the far-right corner 4. Fold the near-left corner

diagonally towards you, resting the diagonally away from you, resting it
point in the center of the side so that it lays right next to the
closest to you. previous fold.

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5. Flip the napkin over and orient it 6. Fold the bottom half of the
so it points to the far-left and to the napkin up and away from you,
near-right. laying it so the far edges run on top
of one other.

7. Reach underneath of the napkin 8. Gently roll the left half of the
and pull out the flap on the right, left triangle over and tuck it’s end
making the near-side come to two underneath the right triangle.
points as seen in the picture.

9. Flip the napkin over, points

pointing away from you.

10. Fold the right-triangle to the

left, tucking it’s end into the other
triangle.

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11. Open up the hat and press the There you go, now all you need is a
material inside down to fill it out so little bishop to wear it.
that it becomes circular, this may
take a little fidgeting.

The Rosebud

This sophisticated cloth napkin

design benefits from stiff material or
light starch. A hot iron will also
make it easier to be exact.

1. Lay the napkin face-down in front 2. Fold the napkin in half diagonally.
of you.

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3. Orient the napkin so the open end 4. Fold the far-right corner up
points away from you. diagonally so that the point rests on
top of the far corner. The edge of this
new flap should lay right on the
center line.

5. Repeat step four on the other 6. Flip the napkin over while
side, bringing the left-most corner keeping the open end pointing
up to meet the far corner, creating away from you.
a diamond shape.

7. Fold the bottom of the napkin up 8. Flip the napkin over.

about 3/4’s of the way as shown
and press the fold down well.

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9. Curl both sites up so they meet 10. Stand it up and straighten it

in the middle and tuck one into the out. If you have trouble keeping the
other. points even, break out the iron and
back track to the folds that mess up
your alignment.

The Sail

This is one of the simplest standing

napkin designs there are, but you
will still need a stiff napkin if you
expect it to stand without flopping
over.

2. Fold the napkin in half and orient

the open end towards you.
1. Lay the napkin face-down in
front of you.

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3. Fold the far-right corner

diagonally to the center of the side
that is closest to you. The edge of
this flap should run down the center
of the napkin.

4. Repeat the last step with the

other side, folding the far-left
corner diagonally to rest right along
side the previous fold.

5. Fold the napkin in half by

bringing the center seam up from
the work surface and allowing the
ends to fall backwards. Smooth
down the folds so it stands nicely
and whala! A fast and easy
standing-fold for your dinner party.
Now you can sail across the seas on
your dinner plates.

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The Candle

So you want something easy and

elegant? Something that looks nice
and fancy but doesn’t take a boat-
load of time? Try this one on for size.

1. Lay the napkin face down in front 2. Fold the napkin in half
of you. diagonally.

3. Orient the napkin so the open 4. Fold the long side up just about
ends point away from you. an inch. Press this fold down well or
it will interfere with the next step.

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5. Starting at either end, tightly roll 6. Tuck the end of the roll into the
the napkin into a cylinder. Take base on the backside and stand it
care to roll it straight so it will stand up.
solidly.

The Crown

Do you want your dinner guests to

feel like royalty but have no red
carpet? Treat them like kings and
give them all crowns! This napkin
folding design just doesn’t work
well without a little starch in the
cloth, if it’s sagging it’s ugly so take
your time and get it right.

1. Lay the napkin face-down in 2. Fold the napkin in half

front of you. diagonally.

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3. Orient the napkin so the open

ends are pointing away from you.
4. Fold the right-corner up so that
the point rests directly on top of the
middle-corner. The edge of this new
flap should lay on the center line of
the napkin.

6. Fold the bottom of the napkin up

about 2/4’s of the way and press
5. Repeat step four on the other this fold down well.
side, bringing the left-most corner
up to meet the middle-corner,
creating a diamond shape.

7. Fold the smaller triangle down so

the point rests on the near edge of
the napkin. Press.

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8. Curl the left and right sides of

the napkin up so they meet in the
middle and tuck one into the other.

9. Stand it up and tug at it where

needed to even it up and round it
out. If your napkins are too limp
then think of starch as napkin
viagra and make them good and
stiff.

Switch over to the next page to face your challenge

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Apply your Knowledge

Instruction: Record your performance in napkin folding. See to it that your table
napkin is already set on the table. You may start recording as soon as you are ready.
State the name of the napkin fold before you start. Once you touch the table napkin,
you time starts. The time of your performance will be recorder by your teacher.
You will judge according to the following:

10 pts – presentation
10 pts – technoques
10 pts – neatness
10 pts – speed

1. Perform 5 napkin folding

2. Create your own napkin folding
3. take a photo of our output and placed inside the box.

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Assess your Knowledge

True or false..
Instruction: Read each statement carefully. Write the T if the statement is correct
and F if the statement is wrong.

___________1. To make the table presentable, always use table cloth as coverings.
___________2. Table runners are place diagonally on top ob the tablecloth.
___________3. In a fine dining placing a table napkin is optonal.
___________4. Table covering must be white in color in order to coordinate with your
table runner.
___________5. Crown napkin folding is the most easiest napkin folding to make.
___________6. Table runner cannot be placed on the table without table cloth.
___________7. Placemat is used in a fine dining restaurant and not optional.
___________8. To protect the table with stains, used a table runner
___________9. Colored table cloth can only be used in a themed set-up.
___________10. Fan is the most complicated napkin folding.

References

Cornell,D.A.,Abellana, E.J.( 2015). A Concise Guide in Food and Beverage Service

Procedure (2nd Edition). Mindshapers Co.,Inc.

Cornell, D. A. (2017). Food and Beverage Service Procedure. Mindshapers Co., Inc.

NapkinFoldingGuide.com(2020), Napkin Folding. Retrieved from

https://www.napkinfoldingguide.com/

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Lesson 2: Chinaware

Learning Outcomes
At the At the end of this Module and after actively participating in the live
and online class the student should be able to:
1. identified the different chinaware and cokery used in food and
beverage service;
2. described the uses of the different chinaware; and
3. determined the different types of chinaware and differentiated its
uses.

Activate Prior Knowledge

Picture Recognition: Identify the picture shown below and write its uses.

Name: ________________
Uses:_____________________________________________
_________________________________________________

Name: ________________
Uses:_____________________________________________
_________________________________________________

Name: ________________
Uses:_____________________________________________
_________________________________________________

Name: ________________
Uses:_____________________________________________
_________________________________________________

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Analysis

A. The aboved picture shows differnt examples of chinaware. What do you think are
the importance of using appropriate chinaware ?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

B. Some people uses disposable plates and cups in some events. What do you think
about this?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

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Acquire New Knowledge

Chinaware is often associated with the fine dining that occurs on very special
occasions. This is a term used term used for crockery . Chinaware is made of silica,
soda ash, and china clay, glazed to give a fine finish. Chinaware can be found in
different colors and designs which are always coated with glaze. Chinaware is more
resistant to heat than glassware. There is various classification of catering china. They
are Pocelain, Bone China, Earthenware and stoneware.

In Food and beverage service Chinaware is a collection of fine dishes, bowls,

food platters, section dishes, ramekins, cups and saucers, soup spoons, vases, and
ash trays made using a translucent ceramic material. This includes serving platters,
plates, bowls, condiment dishes and any other type of dinnerware.

In the food and Beverage service choosing the right chinaware can affect the
food service operation. From size and shape to color and composition, the possibilities
for chinaware seem endless and can be overwhelming.

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Common Chinaware Colors

The following spectrum shows the most common chinaware colors. It is

always best to get a sample before placing chinaware orders because colors may vary
by manufacturer. Please note that the color "Bright White" can be referred to as
"Porcelain White," "Super White," and "Ameriwhite" depending on the vendor.

Image taken from https://www.webstaurantstore.com/guide/554/types-of-chinaware.html

Since you already have an idea for what is chinaware. Now you will learn the
different chinaware by familiarizing yourself with the dinnerware in the food and
beverage service.

Dinnerwares

Dinnerware is a collective name given to dinner plates, breakfast plates, side

plates, soup bowls, cereal bowls and dessert bowls. When selecting dinnerware
consider the durability, the ease of proper handling and storage can extend the life of
your dinnerware and how the color and design will look when you serve food on it

Plates

1. Service Plate
o the largest plate
o service plate is set up in the center cover before the dinner comes
o size is from 11 to 14 inches

2. Dinner Plate
o Used to
o present the main course at all meals, formal and informal
o Measures from 10.5 to 11.5
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Service plate

What you see in the picture is an example of service

plate (under) and dinner plate ( placed on top)

Dinner plate

3. Fish Plate
o Specialized plate about 8 to 9 inches in diameter

4. Dessert/ Salad Plate

o Measures 7 to 8 inches in diameter

5. Bread Plate
o Used for serving bread and butter
o 6 inches in diameter

6. Saucer
o Under liner for coffee
o 4 inches in diameter

7. Oval Platters
o Used for Buffet, Russian Service
and Family Service
a. Oval Platter- 16”
b. Oval Platter- 14”
c. Oval Platter- 12”
d. Oval Platter- 10”
e. Oval Platter – 9”

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For your better understanding, this is an example of different plates

Bread plate

Dessert/Salad plate

Fish plate

Dinner plate

Service plate

BOWLS

Three Basic types of Bowls:

1. Soup Bowls ( with or without handles)

2. Finger Bowls ( to rinse fingertips)
3. Ramekins ( to hold solid foods)

A. Soup Bowls

Seven different types of soup bowls:

1. Soup Plate

The Diameter is approximately 9 to 10 inches,

he rim is 1 to 2 inches wide, the depth is up to
1 ½ inches deep, the well is 6 to 7 inches
across. It is wide, shallow bowl with a flanged
rim that is only used for formal dinner set up.

2. Coupe Soup Bowl

A saucer-like shape that is approximately 6 to 9

inches across, only for informal dining.

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3. Soup-cereal bowl

With or without rim, this is only used at informal

meals and used to serve food eaten with fork. Or
eaten with spoon soup.
Measures 5 ¾ to 8 ¾ inches in diameter. This is
slightly narrower and deeper than the coupe plate
and soup plate

4. Covered soup Bowl

Keeps soup hot from kitchen to table

Table etiquette requires that guests remove the
lid, rest the cover with rim side down on the side
of the under plate, and replace it before the table
is cleared.
Measures 41/2 to 6 ½ inches across, and the
depth is approximately 2 to 3 ½ inches.
Covered soup Bowl is narrower and deeper that a soup plate, a coupe
soup bowl, or a soup-cereal bowl.

5. Lug Soup Bowl

This type of soup bowl measures 4 ½ to 5 ½

inches in diameter, and 2 ½ inches deep.
Lug soup bowl is built to oppose oven
temperature. It is also known as onion soup
bowl and used to offer an individual serving of
French onion soup under the broiler to melt the cheese.

6. Cream Soup Bowl

Cream soup bowl is measures 4 to 5 inches in

diameter, and it is used to serve a first course
of pureed soup at meals with a light menu.

7. Bouillon Cup

Measures 3 ¾ inches in diameter and features a

companion saucer about 5 ½ inches across.

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It is drunk entirely from the cup or sipped from a spoon, one or the other
but never both. When bouillon is drunk from the cup, the cup is help by
one or both of the open-loop handles, whichever is more comfortable.

B. Finger Bowl

This is 4 inches in diameter by 2 ½ inches

high, it is a bowl used to rinse the fingertips only,
and is filled with just enough water.
To prevent water from overflowing the bowl,
the fingertips are rinse one hand at a time and
wiped on a napkin held low in the lap.

C. Ramekin

Made to served baked dishes composed largely of

cheese, milk, and cream, such as custard, flan, crème
brulee, or cheese soufflé.

CUPS

The cup is made in seven sizezs, each with a different volume capacity:

1. Breakfast cup and saucer

The Brakfast cup and saucer is approximately
3 ¼ inches in height by 4 ½ to 5 ¾ inches in
diameter with the companion saucer that measures
6 ¾ to 8 ¾ inches accross.

2. Mugs
Mug is heavier tahn a cup, the base is denser
and the wall is thicker. To retain the heat, the mug is
taller than a cup, they are made in regular and extra
large sizes.
Regular size mugs are approximately 3-4 inches
in height by 3 ½ inches accross, this has a volume

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capacity of 8 to 10 ounces when filled almost to the rim.

Extra large mugs are the American counterpart of the Eurpean breakfast
cup. The shape is about 4 inches in diameter or more, and the size hold from
15 to 20 ounces. This mug is only used in informal dining.

3. Teacups
To release the heat, the teacup is slightly
shorter and a little wider than a coffee cup since tea
is a beverage cooled slighty before drinking. The
shape is approximately 3 ¼ to 3 ¾ inches in
diameter by 2 to 2 ½ inches in height.

4. Coffee Cup
Coffee is at its peak flavor when it is served
extremely hot. To conserved the heat, the cup
features a cylinder shape. A size approximately 2 ½
inches in height by 3 inches diameter, the companion
sauces measures around 6 to 6 ½ inches across.

5. Demitasse
Demitasse means “Half cup” in french, the cup is
approximately 2 ¼ inches in height and width. The
companion saucermeasures about 4 ½ to 5 inches across.
Demitasse is a heavy bodied brew with a strong
taste and low caffeine content. It is serve to aid digestion
and dispel the lingering effects of alcohol.

6. Chocolate cup
Hot chocolate was served in small naroow cups
about 3 inches in height by 2 ½ inches in diameter. The
companion saucer measures approximately 4 inches
across.

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Adiitional table equipment

Holloware

The word "holloware" is a term seldom used by someone

who has not owned or run a restaurant or diner. The food-service
industry has unique terms and phrases to it. We appear to be more
experienced in generating jargon than almost any other profession.

What Exactly is Holloware?

Holloware refers to a variety of pieces of metal tableware used in serving. This

includes things such as platters, sugar bowls, coffee pots, soup tureens and more.

These encompass receptacles of many different kinds. In other words, they

hold things. Another defining feature is that the holders are made of metal.
Traditionally, they are made of silver or silverplate. In the modern context, we
see stainless steel versions as well.
Outside of the foodservice industry, the term is used for items made of other
materials such as glass or ceramics.

Image taken from https://www.walcostainless.com/products/holloware/saturn/

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Apply your Knowledge

Arrange the following in order to which comes first and give an example of
appropriate food to where this dinnerware should be used?

Dessert/Salad plate Fish plate Dinner plate

Service plate Bread plate

_____________________________________
1. _____________________________________

_____________________________________
2. _____________________________________

_____________________________________
3. _____________________________________

_____________________________________
4. _____________________________________

_____________________________________
5. _____________________________________

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Assess your Knowledge

Identification.
Instruction: Read each stement carefully and identify the word/s that best described
by the statement.

1. Narrower and deeper than a soup plate, a coupe soup bowl, or a soup cereal
bowl. _____________
2. A plate that is set up in the center of the cover before dinner comes.
_____________
3. A common name given to breakfast plate, side plates, soup bowls , dinner
plates and dessert plates. _____________
4. Made to serve baked dishes, compose largely of cheese, milk and cream.
_____________
5. Built to oppose oven temperature, it is also known as onion soup bowl.
_____________
6. Heavier than a cup, the walls are thicker and the base is denser.
_____________
7. This means “haf cup” in French. _____________
8. A plate that measures 8 to 9 inches in diameter. _____________
9. The under liner for coffee and measures 4 inches. _____________
10. Used to present the main course at all meals. _____________

Reference

Cornell,D.A.,Abellana, E.J.( 2015). A Concise Guide in Food and Beverage Service

Procedure (2nd Edition). Mindshapers Co.,Inc.
Cornell, D. A. (2017). Food and Beverage Service Procedure. Mindshapers Co., Inc.

Etiquette scholar.(2019). Dining etiquette.Yellowstone Publishing, LLC. Retrieved from

https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/dinner
ware/bowls.html

BNG Hotel Management.(2020).Food and Beverage Service Equipment. India:

Kalkota. Retrieved from https://www.bngkolkata.com/food-and-beverage-service-
equipment/
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Lesson 3: Glassware Used in Food and Beverage

Service

Learning Outcomes
At the At the end of this Module and after actively participating in the live
and online class the student should be able to:
1. determined the glasswares and its appropriate use;
2. recognized the different glassware, its shapes and sizes;and
3. identified to what drink a specific glass is used for

Activate Prior Knowledge

Top 5 List: Among the glassware shown in the picture below. Choose your top 5
preferred glasses. Write the number 1-5 for your chosen glass and put X on the
rejected one.

Pilsner
Shot Glass Glass
(Standard) (Standard
)

Old
Brandy
Fashioned
Snifter/Balloon
Glass

Seidel/
Beer Mug Poco Grande

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Margarita Martini
glass (welled)

Goblet Glass/
Irish Coffee
Water Goblet
glass
(Footed) (Banquet)

Analysis

On the above glasses you have chosen. What can you say about that glass?

Glass 1: ___________________
______________________________________________________________

Glass 2: ___________________
______________________________________________________________

Glass 3: ___________________
______________________________________________________________

Glass 4: ___________________
______________________________________________________________

Glass 5: ___________________
______________________________________________________________

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Acquire New Knowledge

Food and Beverage service

outlet uses a variety of glasses for
different types of drinks. It is the
most delicate and expensive of all
equipment and it should be
treated accordingly.
Glassware combines
elegance, strength and stability,
and should be fine rimmed and of
clear glass. All glassware should be
well polished and clean. Glasses
are molded in various shapes and sizes and every drink has its appropriate glass to
use. Food and beverage service outlet use variety of glasses for different types of
drinks. Glasses are named by the drinks served in them.

Parts of the glass

Glassware is classified into the following three types according to their parts:

1. Tumbler: basically a bowl without stem or foot. Its sides may be straight,
widened, or curved.
Examples: Rock glass, old-fashioned, highball, Collins, Juice glass, and so on.

2. Footed ware: in this type, the bowl sits directly on a base of food without the
stem. Bowl and base may come in a variety of shapes.
Examples: brandy balloon, beer goblet.

3. Stemware: It refers to glasses that have all three parts-bowl, base, and stem.
In this type, the stem connects the bowl with the base or foot.
Examples: red wine glass, white wine glass, champagne saucer, champagne
tulip, cocktail glass, and so on.

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Different types of Glassware

Type of Glass Description

A shot glass is a small glass that holds

approximately 1.5 oz (45 mL), made
for drinks intended to be consumed in
one quaff. Shots are also used as
Shot Glass Shot Glass volume measurements in cocktail and
(Standard) (Marked) espresso recipes.

The shooter or double-shot is the shot

glass's larger cousin, and holds three
ounces (90 mL).
Shooters Shooters Glass
Glass (Single) (Double)

Old Rocks
Usually used for whiskeys and gin. A
Fashioned Glass
perfect rocks glass has a perfect round
Glass (Double)
bottom, and when the ice is dropped
from the correct height a "ting" can be
Rocks Rocks heard. Rocks glasses got their name as
Glass Glass most of these drinks are served over
(Standard) (Footed) ice (on the rocks).

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Similar to a wine glass, the brandy

Brandy glass has a shorter stem and a wider
Snifter/Balloon bowl. The purpose is opposite of the
wine glass — the brandy glass is
designed to be cupped in the hand to
warm the brandy.

Collins glasses are straight-sided

Collins narrow glasses, traditionally wrought of
Glass frosted glass, primarily designed for
long drinks (namely the fizz and
Collins family of drinks), and typically
holding around 10 fl oz (300 mL) each.

Highball glasses are tall, 8 or 9 fl oz

(240 or 270 mL) glasses designed to
hold highball drinks — iced drinks
containing liquor along with water
and/or a carbonated mixer. Highball
glasses may in some parts also be
Highball Glass Highball Glass known as a cooler or a slim jim.
(Tumbler) (Footed)

A standard, all-purpose beer glass with

slightly tapered walls. Used primarily
for English- and American-style lagers
and ales ranging from light lagers to
imperial stouts. Pint glasses come in
two sizes: Imperial 20 ounce (570 mL)
Pint Glass Pint Glass
or US 16 ounce (470 mL) pints.
(Mixing) (Pub)

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A long, narrow glasses with walls that

taper towards the base. Used to
consolidate volatiles and support
delicate heads of pilseners and other
lagers (beer).
Pilsner Pilsner Pilsner
Glass Glass Glass
(Standard (Footed) (Weizen)
)

A German-style mug, often of great

volume, with handles and thick walls to
help maintain a cool temperature of
beer.

Seidel/
Beer Mug

This glass was originally designed to

hold the Zombie cocktail, a blend of
juices, rum, and liqueur. The zombie
glass is the tallest and most narrow of
all the cocktail glasses, which helps to
highlight colorful drinks. Its large
capacity is meant to hold cocktails that
Zombie are made with several mixers. Use a
Glass zombie glass to serve any of these eye-
catching cocktails: Tequila Sunrise,
Fuzzy Navel, Zombie

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Cocktail Glass

Martini Hurricane Margarita Margarita

glass (saucer) glass (welled)

Cocktail Glass
(Cosmopolitan) Couppe Glass Poco Grande

Liqueur Glass

Cordial glass Cordial Glass Irish Coffee glass Irish Coffee glass
(footed) (Footed) (Mug)

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Additional Glassware

Pitcher (beer) Iced Tea Glass

(Double Bulge)

Goblet Glass/ Water Goblet Goblet Glass Iced Tea Glass

(Banquet) (Teardrop) (Footed)

Iced Teas Glass Cooler Glass Cooler Glass

(tumbler) (faceted) (tumbler)

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Wine Glass

Red White Dessert Rose Sparkling

Other wine glasses

Research and have readings on different cocktails and drinks to learn further regarding the uses
of glassware. You may watch videos in MIXOLOGY and COCKTAIL.

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Apply Your Knowledge

Instruction:

Be observant in your environment. Try to eat or dine in a restaurant, coffee shop, etc.
take a picture of beverages (two different beverages) and attached the photo in this
module then answer the questions below. Your answer will be graded based on the
following rubrics. (30 pts)

5 pts- image quality (focus, depth)

10 pts – content, structure, spelling, grammar

Place your photo here

1. Does the drinks/beverage placed in an appropriate glass? Yes or no? Explain

your answer.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Place your photo here

1. Does the drinks/beverage placed in an appropriate glass? Yes or no? Explain

your answer.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Assess Your Knowledge

Match column A to Column B by making a line.

Colum A Column B
1
Highball Glass (Footed)

2
Cordial Glass (footed

3
Margarita glass (welled)

4
Seidel/ Beer Mug

5
Old Fashioned Glass

6
Pilsner Glass (Footed)

7
Pint Glass (Pub)

8
Shooters Glass (Single)

9
Martini

10
Poco grande

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Identify the parts of the glass

Give 6 examples of Stemware

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

Reference

Cornerl,D.A.,Abellana, E.J.( 2015). A Concise Guide in Food and Beverage Service

Procedure (2nd Edition). Mindshapers Co.,Inc.

Cornell, D. A. (2017). Food and Beverage Service Procedure. Mindshapers Co., Inc.

Wikibooks. (2019). Bartending/Drinkware/Glassware. Wikimedia. Retrieved from

https://en.wikibooks.org/wiki/Bartending/Drinkware/Glassware

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Lesson 4: Flatware: The cutlery and

silverware
Learning Outcomes
At the At the end of this Module and after actively participating in the live
and online class the student should be able to:
1. identified the flawares used in particular food;
2. named the different part of the spoon, fork and knife;and
3. determined its uses accordingly

Activate Prior Knowledge

Fast and Easy Drawing: Draw a spoon, fork, and knife.

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Analysis

Answer the following question: Write your answer inside the box.

1. Why do you think right hand is used for spoon and left hand for fork?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
___________
2. How important is your knife in dining etiquette?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

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Acquire New Knowledge

Cutlery consists of any hand-held used for eating or serving food. It includes
various spoons, forks, knives, and tongs. It is also called silverware or flatware.
Cutlery is made of metals like stainless steel or silver.

Parts of Fork, Spoon and Knife

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Types of Spoons, Forks, and Knives

Eating different kinds of food, we used various spoons, forks and knives. The
forks often accompany spoons or help independently to pick food bites while the
knives are used to portion the food.

o Dinner Spoon (Table Spoon) − It has elongated round cup. It is used to

eat main course food items. It can pick up just the right amount of rice, stew,
or curry. It is always paired with a fork (with four tines) of the same length or
a dessert knife.

o Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller
than their main course peers and are used to have desserts.

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o Soup Spoon − It has a round cup bigger than that of the table spoon. It is as
long as a dinner spoon.

o Tea/Coffee Spoons − These are smaller than the dessert spoon in length
and size of cup. We use these spoons to stir tea or coffee.

o Sugar Spoon − It has a flower shaped round cup. It is used to take sugar
from sugar bowl of tea set.

o Ice Cream Spoon − It is a small spoon with flat rim that can help to cut the
right amount of ice cream. It can come in small, medium, and large sizes
according to the quantity of the ice cream served and the size of the bowl.

o Cocktail (Soda) Spoon − It is a drink spoon with a long handle that helps
the spoon to reach the bottom of a tall glass.

o Butter knife − It has short rectangular blade that is sharp on the lower side
to form an edge. It is useful in cutting semi-firm pieces of butter and apply
them on food items such as breads.

o Salad Spoon − It is always used in pair with salad fork. It helps mixing and
serving salad efficiently.

o Serving Spoon − It is a spoon with large round cup designed to serve stews
and rice.

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Give 5 examples of food wherein you used the following flatware.

1. Dinner Fork and Dinner Knife

_________________________
_________________________
_________________________
_________________________
_________________________

2. Dinner Fork and Dinner Spoon

_________________________
_________________________
_________________________
_________________________
_________________________

3. Dessert Spoon, Dessert Knife, and Dessert Fork

_________________________
_________________________
_________________________
_________________________
_________________________

4. Soda Spoon
_________________________
_________________________
_________________________
_________________________
_________________________

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Assess Your Knowledge

I. Identification: Read the statement carefully and identify the word/s that best
described by the statement.

____________1. The round cup is bigger than the table spoon and it is as long
as the table spoon.
____________2. A spoon with a long handle that helps reaches the bottom of a
tall glass.
____________3. A cutlery that has short rectangular blade that is sharp on the
lower side to form an edge.
____________4. A spoon with large round cup designed to serve stews and rice.
____________5. A flower shaped round cup used to take sugar from sugar bowl
of tea set.
____________6. This is an elongated round cup used to eat main course food
items.
____________7. These are smaller than the dessert spoon in length and size of
cup
____________8. This is always used in pair with salad fork. It helps mixing and
serving salad efficiently.
____________9. can come in small, medium, and large sizes according to the
quantity of the ice cream served and the size of the bowl.
____________10. A fork that is that is smaller than the main course peers and is
used to have desserts.

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II. Identify the different parts of the flatware

1 7
11
2 5
8
14
12
6
3 9
15

10 13
4

1. ________________________ 9. _________________________
2. ________________________ 10. _________________________
3. ________________________ 11. _________________________
4. ________________________ 12. _________________________
5. ________________________ 13. _________________________
6. ________________________ 14. _________________________
7. ________________________ 15. _________________________
8. ________________________

References

Tutorialspoint.com.(2020). Food and Beverage Service- Use of Cutlery. India:

Retrieved from
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_ser
vices_use_of_cutlery.htm

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Lesson 5: Furniture
Learning Outcomes
At the end of this Module and after actively participating in the online
class and discussion, the student should be able to:
1. Identified the different types of furnitures food service, their
importance and purpose.

Activate Prior Knowledge

Crossword Puzzle: Look for the words that belongs to a furniture.

Furniture in food and beverage service

S P O O N P K O T S

B Z T R O L L E Y P

T A B L I A F L O O

D S U P E T R F R K

E T Q L L E N O T S

F U R N I T U R E I

F O R O N A S K C E

H S I D E B O A R D

I T P I L L A R I T

J U A R I E T R A Y

L O A E E S A T H A

L I S U G A R Y C R

M U G G U C H A R T
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Analysis

The picture is one of the furniture in food and beverage service area. Answer
the following questions below:

What do you think is this furniture used for?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

What are you going to put on the empty spaces?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

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Acquire New Knowledge

The atmosphere of a restaurant is largely affected by the kind of furniture

used. The furniture should be utilitarian and elegant to look at. Very often by using
different materials, designs and finishes and by careful arrangement, one can change
the atmosphere and appearance of the food service area to suit different occasions.
Furniture can change the atmosphere and appearance of the food service
area. If chosen according to the need of the establishment, it could give a positive
impression to the customer’s dining experience.
Furniture must be chosen according to the needs of the establishment and
should be carefully arranged to suit different occasions. The most common material in
dining room furniture is wood. There are various types of wood and wood grain
finishes, each suitable to blend with a particular décor. Wood is strong and rigid and
resists stains. It is found as the principal material in chairs and tables use in all food
and beverage service areas .

Chairs

Chairs come in an enormous range of

designs, materials and colours to suit all
situations and occasions becuse the wide
range of styles available.

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Tables

An establishment may have a mixture of shapes to give variety or tables of all

one shape depending on the shape of the room and the style of service being
offered.Round, square and rectangular are the main shapes. Square or rectangular
tables will seat two to four people and two tables may be pushed together to seat
larger parties, or extensions may be provided in order to cope with special parties,
luncheons, dinners and weddings,

Sideboards

The style and design of a sideboard

varies from establishment to establishment. It
is dependent on:- The style of service and the
menu offered. The amount of equipment it is
expected to hold. It is essential that the
sideboard is of minimum size and portable so
that it may be moved easily if necessary.

Trolley

Trolley ease up the job of a food and beverage attendant. It can aid in travelling not
only to the different parts of the dining room but also to the other service areas .

Gueridon or Flambe Trolley

Gueridon Service is a term used in the

restaurant business to refer to "trolley
service” wherein food is cooked, finished or
presented to the guest at a table, from a
moveable trolley. Use of this Gueridon trolley
ensures exact serving temperature and stage
for any dishes sensitive to this and turns food
into entertainment. This also creates an
atmosphere of sophistication, and stimulates
demands in other guests for that level of
attention.

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The trolley is equipped with a burner for cooking,. This is powered by gas,
electricity or spirits. All has a chopping board and cutlery drawer, and equipped with
the necessary utensils for what the restaurant offers from the trolley. There are also
basic condiments such as mustards, Worcestershire sauce, oil, vinegar, etc.
Nowadays, gueridon is less popular. The trolley allows more space in between
tables for this to move and position. Also, dining room staff need to be specially
trained in how to finish cooking the dish to be served.

Room Service Trolley

Room Service trolley is known

for its versatility. It is used for the
service to guests in their rooms. This
trolley may also be used as a dining
table in the privacy of the guest's
room. Beneath the trolley top,
provision is made for mounting a
hot case to keep the food warm. The waiter sets up the meal and covers on the
trolley and wheels it into the guest's room.

Dessert Trolley

This trolley serves as a visual aid to selling desserts. Guests are more likely to
order a dessert if they can see what is available, particularly if it is well presented.
Some dessert trolleys are refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.

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Apply Your Knowledge

If you are a wait staff handling 5 tables in your area, what would be the right
furniture in your station? Explain your answer.

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

Assess Your Knowledge

Essay Test
Instruction: Choose two (2) trolley and explain its importance in the food
service. Expound your answer.

1. 1.___________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

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2. 2.___________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

References

Cornerl,D.A.,Abellana, E.J.( 2015). A Concise Guide in Food and Beverage Service

Procedure (2nd Edition). Mindshapers Co.,Inc.

Bhukesh, N. (2020). Trolleys- Gueridon or flambé Trolley. Bartenders Blog. Retrieved

from https://baracademy.blogspot.com/2015/09/trolleys-gueridon-or-flambe-
trolley.html

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Food Service
Fundamentals in
Operations and Management

Unit IV
PREPARE AND PROVIDE
Food and Beverage Service

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Unit IV:
Prepare and Provide Food and Beverage
Services

Introduction:

Each year, new trends in the Food and Beverage service industry emerge. The
industry adapts to the ever changing demands of the population and attempts to
survive the stiff competition in the market. Even so, the quality of products, facilities
and services are the basic foundation of each Food and Beverage outlets. Many
businesses offer good food or beverages but close down due to service deficiencies.
To close the gap, establishments must create and maintain excellent quality in terms
of preparing and providing of Food and Beverage Services.

Food and Beverage services are defined as the process of preparing,

presenting and serving of food and beverages to customers. It is a cycle that ensures
to complete the order of a guest. Providing assistance or even attending to a
customer request is considered to be part of the basic technical food and beverage
service skills. Food service sequence is followed to provide a system or flow of
procedures to ensure customer satisfaction.

In this unit, students will learn the core of Food and Beverage service as
follows:
o Table service
o Mise-en-place and Mise-en-scene Preparations
o Types of Menus
o Table Lay-out and Set-up
o Sequence of Food and Beverage Service

Lesson 1: Table service

Learning Outcomes
At the end of this lesson, the students must have:
1. defined table service;
2. differentiated the various types of table service;and
3. determined the suitable types of table service in different occasions

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Activate Prior Knowledge

Check the box if you had experienced eating in a restaurant with the following set up.

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Analysis

From the pictures above, choose one that you can recall experiencing for the
first time. Answer the following questions below.

What food did you order?_____________________________________________

Where did you go?___________________________________________________

Who are you with?___________________________________________________

State in the box the experience that you had. You can describe the place, your order,
the ambiance of the surrounding or any learning. Use the back of the sheet if
necessary. Please be guided by the following rubric.

 20 pts: 10 or more sentences

 10 pts: less than 5 sentences
 0 pts: no description

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Acquire New Knowledge

Table service refers to the different methods of presenting and serving food at
the table and the items used such as dishes, glasses, plates, silverware
and table linens. The chosen style can directly influence the ambience and tone of
the event therefore it is key to get it right.

The following table service style has its own distinctive style and is quite unique:

1. American Service

This is typically called "plate service” because the food is already put in the plate
in the kitchen ready to be served to the guests. This type of service is used in coffee
shops where there is a need for fast and simple service. It requires minimal training
for novice waiters and waitresses.

Advantages:
o It is a fast and simple service.
o It is inexpensive. One waiter or waitress can serve many guests and no
special service equipment is necessary.
o It does not require highly trained technical staff that demands for
higher pay.
Disadvantages:
o Less showmanship
o Reduced personalized attention

2. French Service

This type of service involves tableside preparation. The food is partly prepared and
pre-cut at the kitchen. Then the preparation, normally with some showmanship, is
done is in a gueridon at the side of the guest’s table. This is usually done by a chef or
captain or a headwaiter. French service is very elegant and entertaining but takes a
lot of time. It is not advisable for diners who are in a hurry. It is often used in upscale
restaurants, resorts, cruise ships, etc.

Advantages:
o It is very stylish and formal.
o Guests can enjoy food prepared at the side table.

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Disadvantages:
o It requires a highly skilled staff.
o It is expensive on labor and equipment needs
o It necessitates wide aisles, which means fewer tables in the dining
room.

3. Russian Service

In this type of service, the food is pre-arranged in a platter with enough servings
for one table. The waiter then positions himself in a counter clockwise movement at
the left side of the guest when dishing out food. It is usually done in lieu of plated
service when there are plenty of guests to be served and where there are no
heaters/food warmers for plated dishes.

Advantages:
o It is elegant.
o It is faster than French service
o Hot food is served at the table quickly.
Disadvantages:
o A skilled waiter is required.
o Capital investment on silver platters.

4. Buffet Service

It this type of service, the guests get plates from the stack and goes to buffet
counter where food is kept in large casseroles and platters with burners. The guests
can serve themselves or can request the server behind the buffet table to serve.

Advantages:
o Less labor space and tableware required
o Profitable; as many is served in a shorter span of time
o Variety of foods and cuisines are featured
o Expedient service is convenient to diners
o Gives wider choice to diners
o Creates informal, friendly atmosphere
o Control is possible with the use of portioning with proper ladles and
assisted service.
o Scope for imaginative visual presentation of food and venue based on
theme and live stations.

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Disadvantages:
o Wastage, both in plates and in chaffing dishes increasing food cost
o Temperature and appearance of food are difficult to maintain in the
buffet line
o Delay in replenishment affects service quality
o Possibility of pilferage and unutilized leftovers
o Service is not personalized
o Not appropriate style for formal occasions

5. Family or English Service

It requires the food to be placed on large platters or in large bowls. These food
portions are then delivered to the guest's table by waiters/servers. Once the host
checks and approves the food the same is placed on the table. The guests then pass
the food around the table and serve themselves.

Advantages:
o Encourages your guests to interact, and it creates a warm, inviting
atmosphere while still allowing them to sit back and relax at the table.
o Guests can help themselves to as much or as little of each dish as they
want.
Disadvantages:
o Guests pass large platters of food around a table, so family style meals
definitely have the potential to get very messy.

6. Cafeteria Service

This service exists in industrial canteens, hostels, and cafeterias. The menu and
the space is limited; the cutlery is handed over to the guests. The tables are not
covered. Sometimes high chairs are provided to eat food at narrow tables. It is a
quick service.

7. Food Court
This is an array of autonomous counters at which the customers can order, eat, or
buy from a number of different counters and eat in adjacent eating area. Examples
are F & B Vending Machines, Take away, Food Court and Food Kiosk.

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Apply Your Knowledge

Determine the suitable type of service for the following customers. Explain your
answer briefly. (5 points each)

1. Mr. Antonio decided to have a formal dinner with his long-time friends. He
thought of the lavish restaurant uptown because they keep their guests
entertained. He looks forward to the long conversation they’re going to have.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

2. It is the morning of Eryl’s graduation ceremony. His family from two towns over
is invited. He is anxious as of the moment but wants to have a relaxed
interaction with his family later on. His only concern is the mess his cousins
may cause.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

3. Nishinoya had an all-nighter practicing his move “Rolling Thunder”. He felt tired
the next morning and wants to eat somewhere that serves food quick. He knew
that his mealtime later would be boring as opposed to his entertainment that is
Shoyo.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Assess Your Knowledge

True or False. Write T if the statement is true and F if the statement is false.

_______1. Reduced personal interaction is common in French service.

_______2. In Russian service, the waiter then positions himself in a counter clockwise
movement at the right side of the guest when dishing out food
_______3. Food is served quickly in an American Service.
_______4. Stealing of food in small quantities by a staff is a concern in a Russian type
of service.
_______5. When in a Family service, the guests can’t control the portions of their
food.
_______6. Diverse cuisines are offered in a Cafeteria service and utensils are handed
over to the guests.
_______7. Waiters in a Russian service restaurant need to practice mainly their speed
than their balance.
_______8. Food Courts are suitable for someone who is in a hurry and always on the
go.
_______9. French service can be used in a billion-dollar cruise to the Bahamas.
_______10. English service fosters good relation and communication to others.

Reference

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Food and Beverages Services Tutorial. Tutorialspoint. Retrieved from

https://www.tutorialspoint.com/food_and_beverage_services/index.htm

Singh, H. (2010, August 5). American Service. Get to know all about Food, Beverages
and the Hospitality Industry. Message posted to
https://fnbclasses.blogspot.com/2010/08/american-service.html

The Different Types of Table Service You Need to Know About. (2015). Retrieved
from https://www.greycoatlumleys.co.uk/news-events/the-different-types-of-table-
service-you-need-to-know-about/

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Lesson 2: Mise-en-place and Mise-en-Scene

Preparations

Learning Outcomes
At the end of this lesson, the students must have:
1. determined the importance of preparing the restaurant;
2. defined and differentiated mise-en-place and mise-en-scene
preparations; and
3. identified the areas of mise-en-place and mise-en-scene
preparations

Activate Prior Knowledge

List down all the things that you think is needed to be put in place before opening the
restaurant for the day. Place it in the box below.

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Analysis

1. Why do you think it is important to prepare the restaurant before opening?

(5 points)
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

2. What does “preparing the restaurant” mean? (5points)

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Acquire New Knowledge

Mise-en-place (mi zɑ̃ ˈ

plas) is a French term which means to “put in place”.
Before starting the actual work in the restaurant, everything should be in its place at
the right position in a correct way. It is a preliminary preparation, which includes
getting ready both food and beverage equipments and surroundings so that the
serving of food and beverage can be carried out efficiently.

Performing mise-en-place should involve keeping ready in advance the

customers’ arrival in the restaurant.

Different Areas of Mise-en-place:

1. Restaurant Cleaning
o Brush and dust tables and chairs every day.
o Polishing of all brass fixtures/ sideboards/windows and door frames as per
requirement. Restaurant, cleaning and sweeping is done by housekeeping
department.

2. Linen
o Collect all dirty linens and get them exchanged from housekeeping, spare
linen to be kept in the cupboard.

3. Silver
o Clean and wipe all cutleries and keep them in their respective slots in the
cupboard.
o Clean all ash trays and keep them on tables and spares in the cupboards.

4. Crockery
o Collect all crockery from dish washing, count and keep the breakage aside
and later inform the captain about the same.
o Wipe all the crockery out by using moist cloth and then by dry cloth.

5. Accompaniments
o Check all the dry accompaniments as required in the restaurant, to be
served by the restaurant staff. For example, tomato ketchup, chili sauce,
chili vinegar, pickles, etc. are to be requisitioned and brought to the
restaurant.

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o Serving dispensers to be refilled and kept on the table or on the sideboard,

including cruet sets.

6. Side Boards/Cupboards
Items must be kept on the sideboard after proper cleaning and wiping.
Following are the important items to be included in side board.
o All assorted cutlery
o Assorted crockery
o Folded napkins Preparation of Service
o Service trays and salvers
o Soup ladles
o Bread baskets.
o KOT/BOT pad, rough pads etc.
o In case Gueridon service is operated, then Gueridon equipment must be
kept ready.

7. Bar/Pub
Mise-en-scene in the bar includes the followings such as:
o Clean the bar counter and cupboards.
o Check stock and bring the stock from the stone if required.
o Clean the glassware and keep properly.
o Clean cocktail equipment and display properly the counter.
o Prepare all the items for garnishes and accompaniments.
o Chill the wines, beers, soft drinks etc.
o Display all the liquors properly in the display rack.
o Glassware to be arranged as required

8. Miscellaneous
o Prepare all the tables for service with proper layout.
o Captains check full mise-en-place and then grooming of service staff.

Mise-en-scene (mēz ˌän ˈsen) is a French term which refers to

“prepare the environment and make it presentable” Food and
beverage outlets should be pleasant, comfortable, safe and hygienic
to ensure better environment to accept guests. Mise-in-scene involves
cleaning of service areas, tables, chairs, side station, food trolley/cart,
brushing and cleaning of floor, vacuuming/hoovering of carpets, doors
and windows, etc. This function generally precedes mise-en-place.

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Briefing

Briefing is short and concise instruction about duty to be performed during each
work shift to facilitate a two way communication between the management and the
lower level staff. Briefing is taken by the team leader at the beginning of each work
shift. It is a daily routine and the presence of all the work related staff is deemed
important.

Briefing of food and beverage staff is important because of the following reasons:

 Briefing will help the employee to know their special job of the day.
 It will help them to know the functions, menu and service.
 Review of general rules and policies.
 Likes and dislikes of regular guests.
 Briefing helps to bring employees suggestions on day to day work for
smooth functioning.
 Briefing helps in solving the problem faced by the staff in their work.

Apply Your Knowledge

Situation: You are the newly appointed team leader of a four-star restaurant. In
order to impress your manager, you must prepare the restaurant accordingly. Make a
checklist of the things that you have to do before opening the restaurant.
Make use of the space provided on the next page or you can attach your output
in this page. (15 points)

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Assess Your Knowledge

Identify whether the following belongs to Mise-en-place, Mise-en-scene or both.

Write P for Mise-en-place, S for Mise-en-scene and PS for both.
___ 1. Cleaning the ashtrays, tableware, chairs, floors, etc.
___ 2. Reviewing the order of regulars and any specifications in their dish.
___ 3. Making sure that there are spare linens in cupboard.
___ 4. The condiments are replenished and the container is clean.
___ 5. Arranging of items in their proper places.
___ 6. Reviewing the general rules and policy.
___ 7. Making sure to check that there are no cracks in the crockery.
___ 8. Lighting up a soothing incense to create a relaxing ambiance.
___ 9. Counting and recording of each tableware.
___ 10. Designating daily tasks to the staff.

Reference

Rajak, H. (2019). Preparation of Service ( Mise en scene & Mise en place). HM Hub.
Retrieved from https://hmhub.me/preparation-of-service-mise-en-scene-mise-en-
place/#:~:text=Mise%2Den%2Dscene%20is%20a,better%20environment%20to%20
accept%20guests.

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Lesson 3: Types of Menu

Learning Outcomes
At the end of this lesson, the students must have:
1. defined the meaning of menu;
2. identified different types of menu; and
3. created a menu

Activate Prior Knowledge

Determine the fast food joint based on the following menu.

Zomato.com Phillipine Menu

Zomato.com
m

Zomato.com TripAdvisor Zomato.com

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Analysis

1. If you are to critique, which menu/s do you think will catch the attention of
customers more? Explain briefly. (3 points)
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

2. What do you think is the importance of having a menu? Does it have any
symbolism? Explain briefly. (5 points)
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Acquire New Knowledge

A menu is a range of food and beverage items offered in a food service outlet.
It can stimulate sales with the way it is written and presented. The menu is marketing
in action, a major step in merchandising the meal. Therefore, it has to be attractive,
informative and gastronomically correct. It also identifies the restaurant’s theme. The
menu is considered as the “great silent salesperson”.

Different Types of Menus:

1. A La Carte Menu / ä lä ˈkärt/

A la carte is a French phrase that translates literally as “by the card” and
roughly as “according to the menu”. An a la carte menu lists the prices for each item
separately. While the prices tend to be higher, a la carte menus have more flexibility.
Customers can choose individual items and combine them any way they want.
Phrases like “from the menu” and “individually priced” communicate that a menu or
section of a menu is a la carte.

2. Du Jour Menu / də ˈ ZHo͝or /

Du jour is a French phrase that means “of the day.” Du jour menus change
daily, depending on what’s available or what the chef prepared. So, “chicken du jour”
means the chicken that’s available today. Likewise, “soup du jour” is the soup that’s
available today.

3. Table d’ Hote Menu / täbəl ˈdōt /

Table d’Hote is a French phrase which means “table of the host”. A table
d’hote menu is a menu that offers a choice of appetizer, entree, and dessert all at a
fixed total price. It’s the set menu that provides the most freedom.
A common table d’hote setup has a diner choosing one appetizer from two options,
one entree from two or three options, and one dessert from two options. And the
total price doesn’t change. The fact that there are few options and a set total price
make it a fixed menu, but with some variability.

4. Cycle Menu
A cycle menu is a menu or part of a menu that has repeated options over a
specific period of time. The cycle menu definition is fairly intuitive given its name.
Cycle menus are often used for two reasons. One is that the cooking operation is
relatively small and doesn’t have the resources to cook-to-order items off a larger
menu. The second is for daily specials, like a happy hour menu.

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5. Static Menu
A static menu is a larger menu, typically divided into categories, that doesn’t
change very often. It’s the most widely used menu today because the majority of
restaurants and bars out there utilize a static menu. They typically provide the best
customer experience because of the amount of options they provide, their
consistency, and their easy navigation

Apply Your Knowledge

Now that you know various types of menus, it is time to create yours. Use A4 size
bond paper or any special paper. You can draw or make one digitally. Be creative as
possible. Don’t forget to write the name and address of your restaurant. Submit the
menu two weeks before the final examination (15 points)

Assess Your Knowledge

Identify the type of menu based on the following phrases. Describe briefly. (2 points
each)

1. “repeated options”.
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

2. “by the card”.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

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3. “table of the host” .

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

4. “of the day” .

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

5. “doesn’t change very often”.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Reference

Types of Menu: Different Menu Types in Restaurants 2020. (2019). Retrieved from
https://home.binwise.com/blog/types-of-menu#:~:text=The%20five%20types%
20of%20menus,cycle%20menus%2C%20and%20fixed%20menus.

Suggested Readings:

https://www.slideshare.net/adhikaripc/menu-presentation-31479931

https://www.slideshare.net/akhil_menezes/menu-its-types-and-menu-planning

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Lesson 4: Table Lay-out and Set-up

Learning Outcomes
At the end of this lesson, the students must have:
1. defined table setting;
2. identified the guidelines and standards of table setting; and
3. determined the steps of the table set up procedures and its
rationale

Activate Prior Knowledge

Word search. Encircle the words found in the box. Use the words below for reference.

Recalling the Elements of Table Setting

S L P L M I A J S N B G L B O
B E N O O P S A E T Q Y L R E
K N R R Q O W E N Z E J S H X
S N M V F K T O F S E L P M E
N G I B I R A C F I G N B Z E
E M U F E N O M P M W F R O G
N C Q C E C G A D A Z Y E C G
I D U Q P H D P T B J V A I I
L A S P O O N E L E X A D A H
S E J O H Q R Y H A Z H P W Z
BREAD PLATE FORK GOBLETS KNIFE LINENS SAUCER
SERVINGPLATE
U Q C U B SPOONG X FTEASPOON
E F T CWATER
L XGLASS
Z
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N A X C L G A O V Y A E A W U
P T W A R Q U R P F F R T H C
O W S N N N U K Q S M G E B D
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Analysis

1. Aside from what are stated above, list down other elements of Table Set-up.
(If you answer more than 5, you’ll get 5 pts)

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

2. Is it significant to familiarize yourself with the elements of Table Set-up? Why?

(5 pts)

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Acquire New Knowledge

The style of table setting that you choose to use in your dining room or at
your event sends a message to your guests, letting them know what type of
service they can expect to receive. An empty table with no place setting is a clear
indicator that the service will be casual. By simply adding a set of silverware or place
mat, you can elevate the dining experience. Usually, the more items used in a table
setting, the more formal the service.

Table settings are also useful for establishing the tone at wedding receptions,
banquets, and events. Caterers and wedding coordinators can use different styles of
wedding table settings to indicate whether the event is formal or casual. Setting a
table for your guests shows attention to detail and an indication that you care about
their needs

Guidelines in Table Setting

Table appointments must be placed The plate is placed at the center of

one inch away from the edge of the the cover.
table.

1.

The knife is placed at the right side The fork is placed at the left side of
of the cover an inch away from the the cover, tines upward.
plate, the blade facing the plate.

2.
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The spoon is placed next to the The napkin is placed next to the
knife with the bowl facing up. fork.

The glass is placed just above the The salt and pepper shakers are
point of the knife. placed between each cover.

The cup and saucer are placed on The bread and butter plate is placed
the right side of the cover with the at the tip of the fork, with the butter
cup handle turned to the right. spreader across the butter plate.

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When a beverage is served with

thedessert, the dessert spoon and
fork may be laid above the plate.

Pictures retrieved from https://emilypost.com/advice/table-setting-

guides/#:~:text=The%20first%20and%20basic%20rule,if%20it%20will%20be%20used.)

Styles of Table Setting

The three most common types of table settings are formal, casual, and basic.
Each place setting includes the utensils and dinnerware pieces that would normally be
used with the corresponding style of dining. For instance, a formal table setting will
provide more utensils because there are more courses. A basic table setting provides
fewer utensils because there is only one course.

A general rule for silverware placement is that utensils are placed in order of
use from the outside in. For example, the salad fork will be used before the dinner
fork, so it should be placed on the outside.

“Important Notes to Remember”

Remember that forks always go on the left, and knives and

spoons are placed on the right. Only provide the flatware or
glassware that will be used during the meal. If there is no wine being
served, you can remove the wine glasses.

Make sure to choose the right tableware for your settings.

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1. Formal Table Setting

Picture retrieved from

https://cdnimg.webstauran
tstore.com/uploads/blog/20
19/4/restaurant-table-
settings-formal.gif

This is the style of place setting you will see used at fine dining restaurants,
formal events, and black tie weddings.
Designed for a six course meal including an appetizer, soup, salad, a starch, a
protein, and dessert, this setting employs more flatware and glassware than the other
settings. Charger plates can also be used and should be placed beneath the serving
plate.

Steps to create a formal dinner table setting:

1. Begin by placing an ironed tablecloth on the table.
2. A serving plate goes in the center of the place setting.
3. A bread plate should be placed to the top left of the serving plate. Place a
butter knife on top of the bread plate with the blade facing down, and the
handle towards the right.
4. Silverware on the left side of the serving plate begins with the salad fork on the
outside, and the dinner fork on the inside.
5. Silverware on the right side of the serving plate, from the inside out, will
consist of a dinner knife, salad knife, soup spoon, and tea spoon.
6. All flatware should be evenly spaced, and the bottoms should line up with the
bottom of the serving plate.
7. The dessert spoon should be placed directly above the serving plate, in
horizontal alignment with the handle towards the right.
8. Place a water glass above the dinner knife.
9. Place the white wine glass below the water glass and slightly to the right.
10. Place the red wine glass above the white wine glass and slightly to the right.
11. A cup and saucer should be placed above the soup spoon and slightly to the
right.

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2. Casual Table Setting

Picture retrieved from

https://cdnimg.webstaurant
store.com/uploads/blog/2019
/4/restaurant-table-settings-
casual.gif

Commonly used at banquets and luncheons, this setting is also referred to as an

informal table setting. It's a popular choice for wedding table settings and
contemporary casual restaurants that want to elevate their dining room decor. This
setting is similar to a formal table setting, but is designed for three courses instead of
six. The flatware provided will be enough for a soup or salad, main course, and
dessert.

Steps to create a casual table setting:

1. A serving plate should be placed in the middle of the table setting.
2. A bread plate should be placed to the top left of the serving plate. Place a
butter knife on top of the bread plate with the blade facing down, and the
handle towards the right.
3. Silverware on the left side of the serving plate begins with the salad fork on the
outside, and the dinner fork on the inside.
4. Silverware on the right side of the serving plate, from the inside out, will
consist of a dinner knife, soup spoon, and tea spoon.
5. Place a water glass above the dinner knife.
6. Place the wine glass to the right of the water glass.

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3. Basic Table Setting

Picture retrieved from

https://cdnimg.webstaurant
store.com/uploads/blog/2019
/4/restaurant-table-settings-
basic.gif

This simple table setting is appropriate for all types of restaurants and casual
events. You’ll commonly see it used in diners and family restaurants along with a
placemat or a coffee cup. Using a basic table setting makes your guests feel welcome
and ensures they have the utensils they need.
Steps to create a basic table setting:
1. A serving plate should be placed in the middle of the table setting.
2. A napkin is placed to the left of the plate.
3. The fork rests on top of the napkin.
4. A knife is placed to the right of the plate.
5. A water glass or coffee cup is optional, placed above the knife and slightly to
the right.

4. Buffet Table Setting

Picture retrieved from https://www.tutorialspoint.com/food_and_beverage_

services/images/buffet_table.jpg

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Buffet set up is required for catering to large groups of people. Buffet table
setting can be done in numerous ways depending upon the size and shape of the
place, the menu, and the number of guests.

1. The food items are placed in a sequence from lightest to heaviest, starters to
desserts, or coolest to warmest.
2. Cutlery is placed on the guest tables.
3. Glasses, cups, and saucers are placed on a separate table to avoid congestion.
4. Table decoration pieces are placed such that they do not interfere with the
food items.
5. Plates are stacked not more than 15 plates per stack.
6. Paper napkins are placed between the plates.

Standards of Table Set Up

1. Completeness

 All needed utensils; china wears, glasses and other equipment are set
up on the table prior to serving orders. Coffee/tea must go with sugar
and milk/creamer.
 Place mat is set up when the table is not covered with tablecloth. It is
placed at the center of the cover.
 Required condiments are set up before service.
 Client requirements as stated in the event order (for banquets) are
available and properly installed before the start of the function.
 If pre-set up is required, the additional cutleries are to be added to the
set up once the order has been taken. This must be done prior to
serving orders.

2. Cleanliness and Condition of Equipment

 All pre-set equipment must be immaculately clean, sanitized with

sanitizing detergent, wiped dry, and free of spots or watermarks.
 There are no wobbly tables and chairs
 There are no chipped/stained glasses
 No damaged, broken or distorted cutleries are set up on the table.
 Linen is fresh, clean and without spots or stains and not wrinkled.
 Placemats are clean and without foul order.

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3. Balance and Uniformity

 There is even spacing between chairs and covers.

 Cutleries are spaced at least ½ inch from the edge.
 For the same order of drink/food, the same glass and cutleries in all
tables are set up.
 Cutleries are aligned properly, with the same distance from the edge.

4. Order

All service equipment are placed on the appropriate side of the cover
 The glasses, cups with saucers, spoon, knife and cocktail fork are on
the right side.
 Fork and side dishes are on the left side except the cocktail fork which
is placed on the right side.
 Folded paper napkin (if used) is on the left side underneath the fork.
 Water glass is set up on the right side, about an inch on top of the
dinner knife.
 Required condiments as well as flower vase are placed at the center of
the table.
 The cutleries are arranged in proper sequence following the order by
which they will be served.

5. Eye Appeal

The whole set up looks presentable.

 Presidential and buffet tables are skirted for banquet functions
 Appropriate color combinations are used.
 No eyesore is seen in the dining area.
 Appropriate centerpiece and other decors are provided for.

6. Timeliness

 Set-up is completed on time- at least 30 minutes prior to the start of

the operations or banquet function.

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TABLE SET UP PROCEDURES

RATIONALE/
STEPS PROCEDURES ADITIONAL
INFORMATION
Observe the following:
PRE SET-UP
(Before order is
Tables and chairs are in their
taken)
proper position; are aligned
according to floor plan;
A la carte Breakfast
This is important to ensure
There are no shaky nor
the safety of guests and to
1. Check the condition damaged tables or chairs;
prevent accidents.
and cleanliness of all
tables and chairs.
Table edges and corners
Have damage items
follow straight line; chairs
replaced.
are evenly suaced

Pay attention to the

following: Dirty utensils can be a
All china wares, silver wares source of bacterial
and glasses are immaculately contamination.
2. Check the clean and free of finger
cleanliness and marks and stains.
condition of service There are no chipped wares.
equipment before Salt and pepper shakers as Damage and chipped wares
they are set up. well as sugar and cream can use accidents and
containers are properly filled. should not be used.
Linens and napkins are clean
and free of dirt and stains.
3.Set-up the
Place it at the center of the Make sure it is clean and
placemats
cover. free of foul odor.
(if one is used)
Place them in a bar tray or This will protect the
4. Collect all silver
wrap them inside a clean cutleries from bacterial
wares to be set up on
cloth napkin. Never carry contamination. Finger
the tables.
them with bare hands. marks can also be avoided.
Place dinner fork on the left, Place cutleries on the side
5. Lay down the silver
dinner knife on the right. where they could be
wares on the cover.
Hold them by the handle not conveniently reached.

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by the tines. Whatever is used by he

right hand should be placed
on the right side and what
is used by the left hand
should be placed on the left
side.
Position it on the top of the
6. Set-up the folded
placemat or the show plate
napkins
(whichever is used)
As a rule, on the top of the
dinner knife, at a distance of
½ inch. Glasses and
7. Set-up the water Handle goblets by the stem
beverage items are to be set
goblet. and tumblers by the base.
up on the right for it to be
conveniently reached by the
guests.
Place them at the center, This makes it more
8. Set-up the
beside the flower vase. accessible for everyone in
condiments.
the table.
Place it on the left side of the
fork when square or a Make sure the logo is
9. Set-up the bread
rectangular table is used; or positioned on the top
plate.
on the top of a fork if a center.
round table is used.
Place them on the right side
10. Set-up the cups
of the cover, with a handle
and saucers.
on a 5 o’clock position.

RATIONALE/
STEPS PROCEDURES ADDITIONAL
INFORMATION
Same set-up as in breakfast
To avoid overcrowding the
except the following
table, this should be set-up
modifications:
FOR LUNCH/DINNER only at the end of the
No cup, saucer, sugar and
meal-before coffee is serve
creamer are to be pre-set on
(if coffee is ordered).
the table.

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These items will be set-up

before the coffee/tea is
This will serve as under
served (if a coffee/tea is
liner for starters like
ordered)
appetizers, soups and
Under liner/show plate must
salads.
be set up on the center of
the cover.
Check the order and place
additional cutleries like a:
*soup spoon if a soup is
ordered,
*a salad knife and fork if
there is no order salad, etc.

If an appetizer is ordered,
set up an appetizer knife/fork
or cocktail fork whichever is
appropriate for the order.
To avoid the blending of
This should be placed on the
flavors, set-up a separate
right side at the outermost
cutlery for each dish:
part of the cover.

The salad knife//fork must

11. Once the guest If soup is ordered, set-up the
be positioned next to the
has given his order, soup spoon on the right side,
dinner knife and fork.
complete the set-up. next to the appetizer knife or
cocktail fork.
Place the tea spoon/fork on
the top of the cover,
Set up an additional salad
parallel to the coffee /tea
fork if a side salad is
teaspoon
ordered.

If a dessert is ordered, set-

up the tea spoon or fruit fork
(whichever is appropriate) on
the top of the cover.

If there is an order of wine,

set up the appropriate wine
glass on the right side,
beside the goblet

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TABLE CLOTH AND/OR PLACEMATS

Once the tablecloth/placemat is soiled, replace it immediately with a new one.

Remember that after the function, changing of tablecloth/ placemat is a must, though
it is still looks clean and fresh. Tablecloth/placemat should be washed immediately
and dried under the sun most especially to prevent foul odor. Tablecloth/should be
well pressed before placing it on the table to look fresh and clean and be attractive.

The proper placements of linens contribute much to the cleanliness and

attractiveness of the whole set up.

STEP IN DRESSING A TABLE

1. Get a clean and spotless table cloth with a size that fits the table. Holding them
between thumb and the first finger.

Pictures retrieved from

the book, “Food Service
and Bartending, Revised
Edition (2013)” by
Amelia S. Roldan &
Benito T. Edica

2. Hold the cloth open towards you, let the centerfold run straight at the middle of
the table

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3. Make sure that the table top is fully covered. Also see to it that the cloth is laid
down such that the edges hang evenly on each side of the table.

Apply Your Knowledge

Instruction: Using any available items in your house, design a casual table setting fit
for any theme/occasion of your own choosing (e.g. wedding, birthdays, Sunday
dinners, etc.). Explain your general theme or idea briefly. You may put labels for
identification of any alternative items.

Your output will be graded based on the following rubrics. (30 pts)

Idea/Theme 15%
Incorporation of the theme 15%
Creativity 20%
Proper use of all tableware 25%
Over-all appearance 25%
TOTAL 100%

Take a photo and paste inside the box on the next page.

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Assess Your Knowledge

MULTIPLE CHOICE. Encircle the letter of the correct answer.

1. Ms. Calucab invited her family for dinner in a quaint restaurant two blocks
over. What do you think is the appropriate style of table setting she should
use?
a. Casual Table Setting c. Basic Table Setting
b. Formal Table Setting d. Buffet Table Setting

2. After a fishing trip, Rex decided to cook his catch for breakfast for his friend
back at the cabin. What do you think is the appropriate style of table setting
he should use?
a. Basic Table Setting c. Buffet Table Setting
b. Casual Table Setting d. None of the above

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3. This is a standard of table set up in which it makes sure that everything is

appropriately placed.
a. Completeness c. Balance and Uniformity
b. Order d. Timeliness

4. What standard of table set up involves making sure that there are no stains or
spots in linens as well as sanitizing the equipment?
b. Eye Appeal c. Order
c. Balance and Uniformity d. Cleanliness and Condition of
Equipment

5. A standard of table set up which makes the table presentable for guests
a. Eye Appeal c. Timeliness
b. Order d. Completeness

6. The water goblet is placed __ inch above the dinner knife.

a. 1 c. 1/4
b. ½ d. 2

7. A general rule for silverware placement is that utensils are placed in order of
use from the _________.
a. Inside out c. outside in
b. Upwards and down d. all the above

8. Why are condiments placed in the middle beside the flower vase?
a. To avoid crowding the table.
b. To complete the aesthetic of the table.
c. To make it accessible to everyone.
d. To be reminded of the simple taste of salt and pepper.

9. Forks are placed on the ____ side; the spoon and knife on the _____.
a. Up, down c. down, up
b. Right, left d. left, right

10. What does the proper placement of linens contribute to?

a. cleanliness and attractiveness of the whole set up
b. overall quality of the set up
c. raises the work performance of the staff
d. all of the above

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References

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Ferguson, M. (n.d). Restaurant Table Settings. Webstaurant Store Blog. Message

posted to https://www.webstaurantstore.com/blog/2852/restaurant-table-
settings.html

Heintsz, S. (2016). Table Setting. Slideshare. Retrieved from

https://www.slideshare.net/suekko_heintz/table-setting-64832170

Food & B Services- Preparing the Table. Tutorialspoint. Retrieved from

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_ser
vices_preparing_the_table.htm

Suggested videos:

https://www.youtube.com/watch?v=KoU1XiQJ1vo
https://www.youtube.com/watch?v=6NcWB4YYSB0

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Lesson 5: Sequence of Table Service

Learning Outcomes
At the end of this lesson, the students must have:
1. understood the service sequence used in food and beverage
service;
2. learned the phraseology in providing food and beverage services;
and
3. Applied the phraseology in providing food and beverage services.

Activate Prior Knowledge

Complete the word defined below.

A server must possess the following qualities:

1. _ U _ C _ _ A L
Continuously present at the work station preceding his shift.

2. O _ _ _ R V _ _ T
Keeps an eye to the table he serves in a safe distance to respect the privacy of
guests.

3. _ O R _ _ A L
Addresses guests with sir, ma’am or miss and has a soft and polite tone.

4. K _ _ _ _ E D _ _
Has a vast understanding of the restaurant and the menu.

5. _ U _ B _ E
Informs guests if there is a mistake in the order and makes sure to apologize after.

6. P R _ _ _ N _ A _ _ L _
Making sure that he is dressed in a well pressed uniform and with good hygiene.

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7. F _ _ X _ _L _
Able to adapt in every situation during an entire shift.

8. _ O S _ _ I _ _
Able to overcome rude customers and can endure the rest of the shift.

9. M _ _ _ I _ A _ _ I N _
Balances many work at once.

10 P _ T _ E _ C _
Able to endure the frustrating customers, pressure, complaints and complicated
orders.

Analysis

1. What could be a good trait a server must have aside from the qualities
mentioned above? Give a brief explanation. (5 pts)
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

2. What trait/s do you think you have as of the moment that will help you to
survive an entire shift? (5 pts)
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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Acquire New Knowledge

1. Welcoming and seating the guests

The way you welcome a guest influences the sales. It is as important at the
arrival of the customer, as it is during his/her meal, or as when he goes away. The
dress, the behavior, the attitude of the staff but also the cleanliness of the premises,
are going to be important elements to successfully welcome a guest.

STEPS PROCEDURES RATIONALE

Find out what tables are

1. Be familiar with This makes it easy to
designed for 2, 3, or 4 people
the set-up in the locate appropriate
and which ones are reserved
dining room tables.
for those with reservation.

Approach the guest, look at

each one, greet them with a
smile and mention their name
and position (if known).
Eye contact and smile
2. Stay at the outlet “Good morning Mr. Guest.
makes the guest feel
entrance Welcome to Resto de Parayan..
welcome and valued.
With hands outstretched, show
the way to the table and say
“This way please” or “May I
suggest a table for you?”

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Do not just say

“We’re full” as there
Graciously look at the host as
3. If there is no might be seats that
you say: “I’m sorry sir/ma’am
available table; will soon be vacated.
but we are fully booked at the
tactfully inform the
moment, do you mind waiting
guests and advise Have a waiting lounge
at the lounge and I’ll call you
them to wait at the for waiting guests to
once a table would be
lounge make them comfort-
available”.
able while waiting.

Tell the host: “We have

4. If the guest has a Avoid asking “Do you
prepared a nice table for your
reservation, make have reservations
party Mr. /Ms. _____. This way
sure his table is “This sounds offensive
please”.
prepared in advance for many guest.

Walk a little ahead of them

when escorting them to their Waiter or captain
5. Lead the guest table. Endorse them to the must pull the chair for
towards the table. captain or waiter and assist the lady and assist
them in getting seated. her in getting seated.

2. Take food and beverage orders

Once you have presented the menu to the guest, the next step is to take
their orders either food or beverage. When taking orders, you have to observe good
etiquette in such a way that you can capture the customer’s interest because you
are not only an order taker but also a salesman.

Below are the pointers to be observed when taking food orders.

 Always have a sharp pencil or ball pen and order forms (scratch paper) ready.
 Approach the guest after you have given them the time to look at the menu,
sometimes guests signal readiness to order.
 If it is a group, inquire from guest if the order is to be processed n one or
several checks, it will save a lot of time and confusion later. Say “will that be
one check or more Sir/Ma’am?”
 When a man or woman is together, approach the man first if they are ready to
order.

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 Stand erect to the left of the guest with the order pad supported in the palm
of your hand and ball pen ready. Never trust your memory to accept order.
Bend slightly forward in an attitude of close attention.
 Pay particular attention more on the preparation and variations of
accompaniments. Specific reference to “doneness” of steak, fish or meat and
condiment, sauce, dressing, etc.
 Record proper sequence of serving starting with the appetizer, soup, salad,
entrée, main course, dessert, hot beverage.
 Record beverage order separately.
 Before you place your order to the kitchen, check your station first in case
there are some customers wanting your attention.
 Use appropriate and uniform abbreviations practice in your restaurant or as
directed by house policy.

Once you take the order you should have with you an order slip and record the
guest’s order in proper sequence. Attached is a sample of an order slip for your
reference.

Sample of food and beverage order slip

Resto de Parayan
West Visayas State University

No. _____
Food Order Slip

Name
___________ Date:___________
Table # ___________

Qty Unit Particulars

Waiter:_________

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Resto de Parayan
West Visayas State University

No. _____
Beverage Order Slip

Name
___________ Date:___________
Table # ___________

Qty Unit Particulars

Waiter:_________

HOW TO TAKE FOOD AND BEVERAGE ORDER

RATIONALE
STEPS PROCEDURES Additional
Information
Stand erect. Look at each
A pleasant greeting with
1. Approach the guest, smile and greet him or
a warm smile gives an
table and stand her by the name and title (if
impression of
at the right side known). If not known,
graciousness and warm
of the host. address them with sir or
hospitality.
ma’am.

Present it with the cover

Menu should be carried
facing the customer if the
2. Present the to the table properly as
menu is a book type (several
menu. illustrated in the
pages), if not, present it
diagram next page.
open.

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Ask customer if they are

ready to order “May I take
your order now?”
3. Take the food If there is an honoree,
Take the order beginning with
order take his/her order first.
the ladies, then the
gentlemen and lastly the
host.
Write down in an order slip-in
For control purposes, no
triplicate – 1 copy goes to the
4. Write down the order will be dispatched
kitchen and 1 for waiter, 1 for
order from the kitchen
cashier
without an order slip.

To increase sales,
waiters must always
resort to suggestive
Suggest appetizers, soup and
selling when taking
5. Take efforts to salads to complement the
orders.
sell a complete main dish; offer variety of
meal. items; suggest wines that will
Make suggestions that
best complement the meal.
are suited to the age,
taste and needs of the
customers.
Tell the guest outright when Never make a guest
6. If the order is his order is not available. wait for an order that is
out of stock, not available. This will
suggest “I’m sorry sir, but we run irritate him.
appropriate short of ______. But you
alternatives or might want to try _____” Suggest appropriate
substitute (mention appropriate alternative for out of
alternative) stock items.
Care must be taken in
verifying orders and its
Example: “How would you preparation. Likewise
7. If applicable, like the steak done-rare, any special instruction
ask the guest medium rare or well done?” or request of the
how he wants customer regarding his
his dish If an egg is ordered “How order must be properly
prepared. would you like the egg done, disseminated to the
sir?” kitchen to make sure
the customer gets what
he wants.

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This will help in

preventing the
Use a coding method in
embarrassing situation
identifying whoever orders
whereby a wrong order
each time. Do not forget to
is served to the
8. Write all orders write the date, table number,
customer.
in an order slip dishes ordered together with
in triplicate. the quantity and the manner
Use standard
of desired preparation. The
abbreviations that can
name of waiter/server must
be understood by both
also be indicated.
the waiters and the
cook.

As you repeat, mention the

items ordered, number of
This is important to
orders and the manner of
prevent
preparation.
9. Repeat the misunderstanding.
“May I repeat your order sir?
order to the
You’ll have 1 order of fillet-
customer
mignon-medium rare, one
Get the menu book
portion of minestrone soup
after getting the order.
and green salad. Did I get
your order right?”

Give one copy of order slip to

10. Place the order the food checker and another
to the kitchen one for billing purposes. The
last copy is for the waiter.

Suggestive selling and up-selling

It’s a fact that people goes to bars and lounges to get away from their
routines, and most guests don’t know what they want to order when they arrive.

Know your product:

 Be enthusiastic- It’s easier to sell something which you are excited about.
 Make beverage sound appealing – Example: user words like “fruity”, “Icy” and
thirst quenching” etc.
 Find out if guests are in a hurry or only have time for a quick drink; whether
they like sweet or tart beverages etc.
 Offer a choice: “Would you like Smirnoff’s or Absolute in your vodka and tonic?
 Check with the Outlet Chef for any daily specials and their specific ingredients.

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Specific suggestions:
Recommend to the guest(s) any special dishes that were defined during the
preceding briefing, and describe the ingredients used :
“May I suggest (exact name of the dish as described/displayed by the Outlet Chef)
for your lunch/dinner?”.
Suggest the unusual:
 Suggest beverages and foods that naturally go together. Example: Beer
and Pizza, wine and cheese, margaritas and nachos.
 If the guest is not convinced, make another suggestion (one item only).
 Always ask for the sale. After you suggest and describe a beverage, ask if
the guest would like to try it.
 If the guest still does not respond, tell her/him: “I will be back shortly”.

3. Serve food and beverage

 Before serving food and beverage, adjust table set-up based on the order
of the guest
 Begin with the women or guest of honor first then followed by the other
guests
 Serve foods in proper sequence – lightest to heaviest
a. Appetizer
b. Soup
c. Salad
d. entrée/main course
e. dessert
 Continue serving around the table clockwise
 Serve all food from the right side of the guest with your right hand (except
bread and butter from the guest left side)
 Say “excuse me” whenever you approach the table to serve the guest
 Mention the name of the dish when serving
 Serve all beverages from the guest’s right side with right hand
 Fill coffee/tea pots ¾ full, creamer 23 full
 Refill the beverage without lifting the cup or glass from the table
 use precautionary measures in carrying loaded trays, such as:
a. Place heavy items on the center to keep it balanced.
b. 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.
c. Make sure the bottom of the tray is clean.
d. Bend the knees, not the back, when picking up a tray and when
putting it down.
e. Rest the elbow close to the hip when carry big a tray.

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WINE SERVICE PROCEDURE

❶ Carry the bottle carefully

to the table and present it
from the host’s right side.
Cardle the bottle in a clean
cloth and make sure the
label is facing the host at an
angle easy to read.
Reconfirm the host’s order
by stating the producer’s
name, type of wine and
vintage.

❷ With the blade of your

corkscrew, cut the capsule
below the lip of the bottle.
This prevents contamination
of the wine from residue
under the capsule. Note:
For steps 2 through 4, if
you are serving in a more
formal environment, place
the bottle on a side table
while opening it.

❸ Wipe the top of the

bottle with a clean cloth.
Insert the tip of your
corkscrew into the center of
the cork and twist in a
clockwise direction. Insert
the corkscrew deep enough
to get good leverage, but
be careful not to puncture
through the bottom of the
cork.

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❹ Hold the corkscrew level

securely against the bottle
lip with your other hand.
Slowly draw the cork out.
You may need to rotate the
corkscrew a quarter or half
turn to help draw the cork
out evenly. At the end,
grasp and gently push the
cork from the side with your
thumb to remove it.

❺ Wipe the outside and

inside of the lip of the bottle
with a clean cloth. Make
sure to clean away any
residue or bits of cork that
may be left behind. It helps
if you dampen a corner of
the cloth with water.

❻ Present the cork to the

host on a small plate or
underliner for his or her
inspection. If you have
opened the bottle away
from the table, present it
again.

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❼ Pour a taste of the wine

for the host. A proper taste
(approximately one ounce)
should be enough for the
host to get a true sense of
the wine. While the host is
tasting, hold the bottle so
he or she can read the
label.

❽ Have a clean cloth in

hand to wipe the lip of the
bottle after each pour. This
prevents drips on the table
or streaks down the side of
the bottle.

❾ After the host accepts

the wine, pour for the
others at the table, always
from the right side. Serve in
a clockwise direction,
beginning with the person
to the hosts’s left. In a
more formal setting, pour
all women at the table first,
then a second time around
for the men.

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❿ The host is always

poured last, regardless of
gender. Fill glasses only to
between ⅓ and ½ full. This
allows room for the
bouquet of the wine to
develop in the glass.

⓫ White, sparkling and

most dessert wines should
be place in an ice bucket on
or near the customers’
table. The bottle should be
easily visible to the host.

⓬ Red wines (or others at

the host’s request) should
be placed on an underliner
or small plate on or near
the table. Again, the bottle
and label should be easily
visible to the host.

Pictures retrieved from https://www.danperlman.net/1996/11/0

1/step-by-step-wine-service/
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4. Bussing and clearing the table

1. To maintain the cleanliness of the table, soiled dishes should be
immediately removed. Ashtrays once soiled, even with just one cigarette
should be changed with clean ones following the procedures illustrated
next page.
2. When everyone at the table has finished eating the dish served, remove all
the soiled chinaware, flatware, and glasses. Also pick up condiments that
are no longer used. But do not clear the water glass and coffee cups since
they should be refilled. Removed them only after the guests have left the
table. Water glasses are to be refilled once empty or almost empty.
3. Brush the tables with a clean, moist side towel whenever necessary. Take
care not to spill crumbs on the lap of the customers. Use a small plate to
catch the crumbs as illustrated below.
4. When removing soiled dishes, make an excuse and ask permission from
the guest and say: “Excuse me sir, may I take your plate now?” or “May I
clear the table now?”
5. As a general rule, bus soiled dishes from the right side of the guest.
6. When bussing, follow the standard procedure, the 3S’s – SCRAPE, STACK
and SEGREGATE.
 SCRAPE left over foods and place them in one container.
 STACK together the china wares of the same kind and size.
 SEGREGATE chinaware from utensils and leftovers
- all cutleries in one container
- all chinaware in one container
- leftovers in one container
7. Observe decoy system in stacking chinawares.
8. Do not stack dishes too high. This can cause accidents and may create
clatter.
9. Avoid overloading trays and bus pans.
10. Never bus across the guest. Stay on the right side of the guest unless it is
difficult to do so that one cannot help crossing. In such case, make an
excuse and say: “Excuse me sir/Ma’am”
11. Never scrape leftover in front or near the guest. Do it few steps away from
the guest.
12. Use appropriate trays for bussing-bar tray for bar items (glasses and
bottles), rectangular or oval tray for chinaware.
13. Bus bottles and glasses separately from chinaware.

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5. Presentation and settlement of the bill

STEPS PROCEDURES RATIONALE

Additional Information
If there are no The cashier will prepare the Advance preparation can
more orders, bill once advised to close the minimize waiting time for
inform the cashier check. bill settlement.
to close the order.
2. Review the bill Check if the following To avoid errors and guest
first before information are clearly complaints, all bills must
presenting it to indicated in the check. be thoroughly checked
the customer. - Name of guest (if charged before they are presented
to room) and the server, to the guest.
table number, date and
number of guests, items Correction if any must be
ordered and quantity of authorized and signed by
orders. the supervisor.
- Whether all items that were
served are properly charged; If two checks are used,
- for groups, check whether have both pages clipped
one check or individual together to avoid losing or
checks are to be made. misplacing any page.
- sales tax and service charge
(if added) are added to the Make sure that the check
bill; number is written on
_that no item other than second check.
what is served is included in
the bill;
- right check is used – food
check for food orders,
beverage check for beverage
orders.
3. Present the bill. Place it in bill folder or tray Give the bill to the host or
with the amount faced down. the gentlemen if the host
is not known.
4. Take payment If cash is received, count the This will help avoid trouble
from the host. money in front of the host. In and misunderstanding.
form him outright of the
amount received. Any shortage should be
Ex. “Sir, you gave me P settled outright before
1,000.00 leaving the table.

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If the bill will be settled by Guest must never be

credit card, the cashier must placed in an embarrassing
get a clearance from the situation especially if they
credit card company before are dining with some
posting. guest.

If the card is expired or

suspended, tell the
supervisor for him to Critical issues like
discreetly talk to the guest. suspended cards or signing
privilege should be handled
Never say he is suspended. by the supervisor who may
Just tell him that you have also consult with the
difficulty getting clearance manager for a decision on
from the credit card the matter. He/She must
company. Ask him for any talk to the guest in private
other valid credit card. ensuring that the
conversation is not
“Sir, I have difficulty overheard by other guests.
obtaining clearance for your
credit card. Do you have any
other card? If the customer is a
registered guest in a hotel
If he has no other card, ask and wants to charge the
for cash payment. bill to his room, check first
“Do you mind settling the bill if he is allowed to sign.
in cash instead?” Some guest accounts are
placed on “cash basis” in
If a guest has a signing which case the guest is not
privilege (as in membership authorized to sign. The
clubs), check first the status manager must secure
of his account before clearance or approval from
allowing him to sign. the Accounting/Credit
office before allowing the
If the guest’s signing guest to sign for charges.
privilege is suspended, the
manager must discreetly talk
to the guest private.

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5. Turn over the Wait for the change if any, The receipt must be given
payment to the place it on a change tray and to the guest together with
cashier. give it to the host. the change.

Say “Thank you” to the guest

after giving the change.

BILL SLIP SAMPLE

Resto de Parayan
West Visayas State University
Pototan, Iloilo
No. _____
FOOD CHECK

Name
______________ Date:___________
Table # ___________

Qty Unit Particulars Amount

Cashier:_________

PHRASEOLOGY IN PROVIDING FOOD AND BEVERAGE SERVICES NCII

(RESTAURANT SERVICE) – Russian Service
Utensils needed for pre-setup
1. flower vase 6. show plate
2. salt and pepper shaker 7. water goblet
3. bread plate and butter spreader 8. table napkin
4. dinner knife 9. table cloth
5. dinner fork

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WELCOMING THE GUEST

Good afternoon/morning Ms. ____________. Welcome to Resto de Parayan.
I’m _____________ your food service attendant. Do you have any
reservations?

If the guest has reservation, say:

May I know your name please? Ms./Mr. _______, I have prepared a nice table
for you. This way please.

If the guest has no reservations, ask;

How many are we expecting in the party? May I suggest a table for you?
This way please! . . . .
Is this table alright for you ma’am? Please take your seat.

LAYING DOWN THE NAPKIN ON THE LAP OF THE GUEST

1. Will you allow me to lay down the napkin in your lap?

 SERVE WATER
 REMOVE THE ASHTRAY
 TAKING ORDER


1. Ma’am can I present to you the menu book?

2. Ma’am if you are ready, may I take your order now?
3. For the soup, we have ________________ and __________
4. For the salad, we have _______________ and ___________
5. For the entree, we have ________ .and ___________
6. May I suggest to you _______(white wine) that will complement your entrée?
7. For the main course, we have ________ .and ___________
8. What about a _________ (red wine) for your main course?
9. For the dessert, we have _____________ and ___________
10. May I bring you a glass of _______ (sparkling wine) to complement your
_______ dessert?
11. For the hot beverage, we have ___________ and ____________
12. Ma’am, would you allow me to repeat your order?
13. You have ordered ____________
14. Did I get your order right?
15. Your order will be delivered to you after 15 minutes. Will that be okay for you
ma’am?

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16. Can I get the menu book?

o Serve complimentary bread and butter

o Adjust the set-up of the cutleries, chinaware, and
glassware
o Buss out the bread and butter plate after serving
soup, or before serving the main course.

Note: Bussing out of soiled dishes/utensils must be done at the right

side except for bread and butter plate

SERVING FOOD ORDER

1. Excuse me ma’am here’s your (Soup)_____________
 Are you done?
 How do you find our _________________
 May I take your plate now?

2. Excuse me ma’am here’s your (salad)_____________________

 Are you done?
 How do you find our _________________
 May I take your plate now?
3. Excuse me ma’am here’s your (white wine_______) originated from France,
with a vintage of 2010 and it has 12% proof.
4. Excuse me ma’am here’s your(entrée)________
 Are you done?
 How do you find our _________________
 May I take your plate now?
 How about your wine glass?
5. Excuse me ma’am here’s your (red wine_______) originated from England,
with a vintage of 2010 and it has 15% proof.
6. Excuse me ma’am here’s your(main course)
 Are you done?
 How do you find our _________________
 May I take your plate now?
 How about your wine glass?
 CRUMB THE TABLE AFTER SERVING MAIN COURSE,
 BEFORE SERVING DESSERT AND BEVERAGE.
7. Excuse me ma’am here’s your (sparkling wine_______) originated from Italy,
with a vintage of 2011 and it has 12% proof.

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8. May I remove the salt and pepper?

9. Excuse me ma’am here’s your(dessert)
 Are you done?
 How do you find our _________________
 May I take your plate now?
 How about your wine glass?
10. Excuse me ma’am here’s your (hot beverage)____________
 Are you done?
 Can I take the cup and saucer now?

PRESENTING THE BILL

1. Ma’am if you are ready can I present to you the bill now?
2. Ma’am I received P________ and your total bill is _____________
3. I will be back for your change and your receipt..

BIDDING GOODBYE
1. Ma’am how do you find our service?
2. If the guest is satisfied say; I’m happy to hear that.
3. Thank you for patronizing our restaurant and we look forward to your next
visit Have a nice day!

Apply Your Knowledge

Make a video based on the phraseology in providing food and beverage

services. Use any available items in your house. You may use labels for any
alternative items.

Save the file with the title

(LASTNAME_FIRSTNAME_YEAR&SECTION_PHRASEOLOGY).
E.g (DELACRUZ_JUAN_2-A_PHRASEOLOGY).

Turn to the next page for your performance rating scale

and activity guide

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SCALE
5 The student performed the step accurately and efficiently all through out.
4 The student performed efficiently most of the time and shows improvement.
3 The student performed well some of the time but does not consistently show
improvement.
2 The student does not perform accurately most of the time.
1 The student does not perform the step.

PROCEDURE=70%
STEPS 1 2 3 4 5
Gathers all utensils needed for pre set-up
 Flower vase
 Salt and pepper shaker
 Bread plate and butter spreader
 Dinner knife
 Dinner fork
 Show plate
 Water goblet
 Wine glasses
 Table napkin
 Table cloth
 Menu
 Ashtray
 Red Wine, White Wine, Sparkling Wine
 Soup
 Salad
 Entrée
 Main Course
 Dessert
 Any hot beverage
 Bread and butter

Welcomes the Guest

Greets the guest.

Introduces self.
Asks for reservation.
Shows the table

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Lays down the napkin on the lap of the guest

Lays the napkin down
Serves water
Removes the ashtray
Takes Order
 Presents menu
 Takes order
 Presents soups
 Presents salads
 Presents entrée
 Suggests white wine
 Presents main course
 Presents red wine
 Presents desserts
 Presents sparkling wine
 Presents hot beverage
 Repeats order
 Tells guest the waiting time
 Gets the menu book
 Serves complimentary bread and butter
 Adjusts set up of cutleries, chinawares
and glasswares
Serves Food Order
 Serves soup
 Busses out the bread and butter plate
 Ask if guest is done and feedback
 Removes plate
 Serves salad
 Ask if guest is done and feedback
 Removes plate
 Serves white wine
 Serves entrée
 Ask if guest is done and feedback
 Removes plate
 Removes wine glass
 Serves Red Wine
 Serves Main Course
 Ask if guest is done and feedback
 Removes plate
 Removes wine glass

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 Crumbs the table

 Serves Sparkling Wine
 Removes salt and pepper
 Serves Dessert
 Ask if guest is done and feedback
 Removes plate
 Removes wine glass
 Serves hot beverage
 Ask if guest is done and feedback
 Removes Cup and Saucers
TOTAL
PERFORMANCE= 20%
Applies the general principles in restaurant service
Delivers the procedures with confidence
Projects the ideal image and traits of a server
Uses polite and soft tone when speaking
Speaks in direct and fluent English
Makes sure that the area is clean and organized
TOTAL
APPEARANCE= 10%
Wears appropriate attire
Hair is clean and well arranged
For females: Wears suitable amount of make up
For males: No facial hair and sideburns
Posture is straight
Looks welcoming and comfortable
TOTAL
GRAND TOTAL

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Assess Your Knowledge

Multiple Choice.
Instruction: Encircle the letter of the correct answer.

1. When welcoming the guests, what should you take into consideration?

a. The staff must be appropriately dressed.

b. The staff must be polite.
c. The area must be clean and organized.
d. All of the above.

2. All of these are to be observed when taking orders except:

a. Give time for the guest to browse the menu.

b. Make sure you have a sharpened pencil and order forms.
c. Record proper sequence of serving starting with the appetizer, soup, entrée,
salad, main course, dessert, hot beverage.
d. None of the above

3. What is the rationale behind repeating the order of the guest?

a. To prevent misunderstanding and miscommunication.

b. To not humiliate yourself and the restaurant.
c. To avoid getting scolded by the manager.
d. All of the above

4. Guest 1 has been looking at the menu for a while now with a lost and
confused expression. What intervention should be the given?

a. Call the manager and brief him of the situation.

b. Suggest the chef’s special for the night.
c. Give more time for the guest to decide.
d. Tell the guest to come back when he decides what to order.

5. Serve around the table in a _____________ manner.

a. Left to right c. counter clockwise

b. Right to left d. clockwise
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6. When pouring a taste of the wine to the host, you must pour ___ oz for the
host to get a proper sense of the wine.

a. 0.5 b.1 c. 3 d. 2

7. Norman accepts the wine offered by the server. Emma is seated in his left and
Ray in the other. Who will be poured last?

a. Emma c. Norman
b. Ray d. Isabella

8. What should not be considered when bussing the table?

a. Ask permission when removing soiled dishes.

b. Pick up condimetns that are no longer in use.
c. Refill water glasses once empty or near-empty.
d. Bus soiled dishes from the left side of the guest.

9. What is the meaning of 3S’s when bussing?

a. Seirin, Seiho, Shutoku

b. Shoyo, Sugawara, Shiratorizawa,
c. Slayer, Sun Breathing, Sabito
d. Scrape, stack, segregate

10. All of these are to be considered when bussing out except:

a. Arrange the chinawares according to size, shape, color, etc.

b. Buss everything at the same time.
c. Avoid overloading the trays.
d. Scrape leftover away from the guest.

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Reference

Roldan, A., & Edica, B. (2013). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Melaka, P. (2016). Chapter 3: Guest Handling Procedure. Slideshare. Retrieved from

https://www.slideshare.net/sykha25/chapter-3-guest-handling-procedure

Hickman, A., and Hyland, N. (2019). Steps in Escorting and Seating Customers. Ajar.
Retrieved from https://www.ajar.id/en/post/steps-in-escorting-and-seating-customers

Suggested readings :

 https://rezku.com/blog/ten-tips-for-how-a-host-should-welcome-a-guest
 https://www.ajar.id/en/post/guidelines-for-taking-the-order-in-restaurant
 https://setupmyhotel.com/train-my-hotel-staff/f-and-b/496-serving-white-
wine.html

Suggested videos:

 https://www.youtube.com/watch?v=X1Fbp5WIXCE
 https://www.youtube.com/watch?v=-4D7j7A9qqM
 https://www.youtube.com/watch?v=PS7Z3vv70-8

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Fundamentals in Food Service

Operations and Management

Unit V
Providing
ROOM SERVICE

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Unit V:
Providing Room Services
Introduction

In a five star hotel, room service must be available 24 hours a day, seven days
a week. Without this essential guest service, a property cannot obtain or maintain a
five star rating. With all areas of hotel operations, considerations of efficiency and
profitability rest alongside notions of service. Much is the same for room service;
however out of all the departments delivering a product room service has a mandate
to provide the service above considerations of profitability. Staff needs to be able to
provide the highest level of service throughout hundreds rooms within the hotel.

Lesson 1: Room Service and Its Organizational

Structure

Learning Outcomes
At the end of this lesson, the students must have:
1. defined room service;
2. identified room service personnel; and
3. recognized effective and professional room-service

Activate Prior Knowledge

Check the box if you had experienced dining or eating your meal inside the room of a
Hotel.

YES

NO

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Analysis

From what you have checked above, recall the experience you had by answering the
following questions.

Name of the Hotel. __________________________________________________

What food did you order?_____________________________________________
Where did you go?___________________________________________________
Who are you with?___________________________________________________
How does it feel? ____________________________________________________
State in the box the experiences you had comprehensively. You may use the back
part of the sheet if necessary.

For those who did not experience, what are your expectations write in details. Please
be guided by the following rubric.
 20 pts: 10 or more sentences
 10 pts: less than 5 sentences
 0 pts: no description

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Acquire New Knowledge

Photo taken from :

https://www.tripadvisor.com/LocationPhotoDirectLink-g312741-
d301972-i88238053-Alvear_Palace_Hotel-
Buenos_Aires_Capital_Federal_District.html

What is room service?

Room service is a part of a Hotel operations where they serves food

conveniently to their respective guest rooms by just calling the room service
department and place order food and drinks to be sent to their rooms.
Room service is considered as an important issue in hotel industry. It
represents the wishes of guests, which were increased in recent years as a result of
guest desire of more luxury and time saving. It also represents the desire of food and
beverage managers in maximizing their department income.

“Important Notes to Remember”

Types of Room Service

1. Centralized- food orders are processed from the main

kitchen and sent to the rooms by a common team of waiters.
2.
3. Decentralized- Each floor or a set of floor may have separate
pantries to service them. (hospitalitynu.blogspot.com)

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Room Service Servers work in hotels and deliver orders to

customers. These employees duty include maintaining supplies, taking orders,
completing tasks assigned by the manager, being polite to guests, collecting dirty
dishes, and restocking minibars.

Room service is considered as an important issue in hotel industry. It

represents the wishes of guests, which were increased in recent years as a result of
guest desire of more luxury and time saving. It also represents the desire of food and
beverage managers in maximizing their department income.

Why Room Service?

Here are the advantages and Disadvantages in Room Service

Advantage
o Privacy
o At your personal comfort
o Saves time

Disadvantage

o Expensive
o Temperature of the food
o Limited menus
o Time

Be familiarized with Room Service Personnel

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Room Personnel

Room Service Manager

Duties and Responsibilities

o Prepare a room service plan and budget for the approval of the management.
o Help in the recruitment of room service staff.
o schedule staff on a daily basis ensuring that the objectives of the departments
and receive standards set.
o Direct the movement of staff to floors especially during peak hours to ensure
that orders are served to guests on time.
o Coordinates with the kitchen chef for the supply of food.
o Ensure staff does the proper mis-en-place at the beginning of each shift so
that the service are smooth.
o Control the inventory of the services ware and equipment allotted to room
service.
o Manage staff complaints and take corrective action.
o Recommends room service menus and changes to the superior
o Coordinate the replenishment of the minim-bars on time.
o Ensure that all room service food and beverage service are accounted for.
o May discipline room service staff.
o Evaluates room service food & beverage service

Room Service Captain

Duties & Responsibilities

o Take over issues from the previous shift such as:
o Pending Checks
o Guest Complaints
o Outstanding replenishment of mini-bars
o Special instructions for VIP and CIP guests
o Instructions regarding complimentary items such as fruit baskets, cakes,
special bars etc
o Conduct briefings for the shift, interact with subordinates and ensure the
overall development of every member of the department.
o Check that mis-en-scene and mis-en-place are done properly and the duties
regarding these are handed over in shifts.
o Take daily attendance of staffs of the shift and allocate duties ensuring
equality of workload.
o Control the execution of room service food & beverage orders with attention
to speed and correctness of orders being served.
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o Organise the clearance of dishes from the room.

o Control door knob orders and ensure that they are executed on time.
o Ensure that the order takers in the shift are prompt in attending to telephone
calls and are polite to the guests.
o Ensure that the VIP and CIP board is up to date.
o Ensure that the Room Rack or Computerized Guest details are up to date with
latest guest arrivals.
o Control costs by controlling pilferage and breakage.
o Account for all checks issued for guest orders.
o Control staff movements to optimize rush hours.
o Check the cleanliness and maintenance of entire room service area.
o Maintain high level of hygiene and sanitation in room service area.
o Train staffs as per the standard of the establishment.
o Handle guest complaints diplomatically.
o Motivate and lead staffs properly
o Maintain par stock of room service equipment, linen and utensils

Room Service Waiter

Duties and Responsibilities

o Complete the mis-en-place before the shift commences.
o Set up trolleys and trays as per the standard of the organization.
o Attend briefing before the shift commences.
o Equip oneself for the out of menu items like “special of the day”.
o Clean and polish allotted silverware, cutlery, glassware and chinaware.
o Fold napkins into prescribed attractive styles.
o Replenish soiled linen with fresh ones from housekeeping.
o Place orders with the kitchen and follow-up the pick-up.
o Execute orders in guest rooms ensuring speed, quality and personalization.
o Clear trays and trolleys from guest rooms and corridors.
o Deposit soiled dishes with the kitchen stewarding.
o Prepare and place complimentary items in guest rooms.
o Replenish mini-bars.
o Help train the trainees.

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Bus Boy

Duties & Responsibilities

o Report for duty on time in good tidy look.
o Deposit soiled linen and collect fresh linen from housekeeping.
o Collect supplies from the concerned stores.
o Collect fresh cutlery, glassware, crockery and service-ware from kitchen
o ewarding, wipe, polish them and stack them in allocated space.
o Assist waiters in trolley and tray setup.
o Fill water jugs, sugar pots, butter dishes, cruet sets etc.
o Attend briefings and follow instructions.
o Assist in food pickup from the kitchen.
o Keep the room service area clean and in order.

Guidelines for a professional and effective room-service:

Many times guests look forward to room service as one of the pleasures and
privileges of their stay in the hotel. Hence you must:
Know your menu very thoroughly.

o Try to create a mental picture with the help of your recommendations.

o Suggestive Selling is important.
o Put enthusiasm in your voice.
o While taking the order or suggesting, consider time, number, type of the
facilities available for service in the room etc.
o Room service is the right food at the right time in the right room.
o There are no chances of any correction later, therefore be particular and che
every detail in advance.
o While in the room, be alert and sensitive to the mood of the guest.
o Knock with your hand and say “Room Service”. Enter only after permitted,
greet guest, serve or leave the food as per guests wish. After service do not
linger, but present the check, take signature, ask when you can come for
clearance, say “enjoy your food”. “Thank you” and depart.
o Come out and close the door silently.
o Do the clearance on time.
o Show team spirit and clear any tray lying in the rooms or corridor, but inform
the R.S.O.T. otherwise guest will be disturbed again.

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Apply Your Knowledge

Answer the question below.

1. As a future room service attendant what do you think are the possible
problems you will encounter and how are you going to handle it. Site at least
three problems. Pleas follow the format: Introduction, Content/ Discussion,
Conclusion. Also please be guided by the rubric below.
Introduction/Conclusion 40 pts
Main Points 35 pts
Organization 25
Total Points 100 = grade of ______

Assess Your Knowledge

True or False. Write T if the statement is true and F if the statement is false.
___ 1. Limited personal interaction is common in room service.
___ 2. Room service is more luxury and time saving.
___ 3. In room service food is served quickly.
___ 4. Room service is mostly used by celebrities and persons who are in a hurry
that wants to utilize every minute of their time.
___ 5. The great challenge in room service is the time of food to be delivered in
the guest room.
___ 6. Suggestive selling is important factor to have an effective room service.
___ 7. Waiters are to be knowledgeable in the menu items listed in room service.
___ 8. While in the room, be alert and sensitive to the mood of the guest.
___ 9. Room service is applicable in all types of guest.
___ 10. Room service is observed by all hotels regardless of their classifications.

Reference

bikal-bhmnotes.blogspot.com.(2020).Unit-III: Room Service.Blogger. Nepal: Retrieved

from (http://bikal-bhmnotes.blogspot.com/2011/01/unit-iii-room-service.html)

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Lesson 2: Room Service Menu

Learning Outcomes
At the end of this lesson, the students must have:
1. defined room service menu;
2. identified the different types of menu used in room service; and
3. discuss the importance of menu in room service

Activate Prior Knowledge

As you can see there are three pictures indicated below. Try to look closely and
study the menu.
Identify the different feature that comprises a menu. List as many as u can see
out of this picture.

ebay.com TripAdvisor

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TripAdvisor

Analysis

1. After evaluating the pictures, list the different features that comprises a menu.
List as many as you can.

_______________________ _______________________
_______________________ _______________________
_______________________ _______________________
_______________________ _______________________
_______________________ _______________________

2. What do you think are the uses or importance of what you have listed to the
customer, waiter and to the establishment as a whole. You may use the back
space of this module for your answer. Your score will be evaluated using this
rubric.

Introduction: 10 pts
Reasons/discussion: 20 pts
Conclusions 10 pts

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Acquire New Knowledge

You are a foodservice manager. What is the first thing that comes to mind
when you hear the following: appetizers, entrees, desserts, daily specials, ethnic
cuisine, fine or casual dining, pricing psychology, trends, cut food costs, reduce your
staff, dietary guidelines, government regulations, sustainability, special diets, food
delivery, marketing, equipment, customer demand?
Each of the above words probably brought quite a few different thoughts to
mind. One word, however, affects—and is affected by—every term on the list: THE
MENU.
The importance of the menu to a foodservice operation cannot be emphasized
too often or too much. The fact that it is an early topic in this book underscores its
importance for those studying the management of foodservice operations. As you
learn more about menus and menu planning, keep in mind menus from your favorite
restaurants or your recent meals in other types of foodservice operations.
A menu may be à la carte which presents a list of options from which
customers choose, or table d'hôte, in which case a pre-established sequence of
courses is offered. Menus may be printed on paper sheets provided to the diners, put
on a large poster or display board inside the establishment, displayed outside the
restaurant, or put on a digital screen. (https://en.wikipedia.org/)
The menu is also called “the driver” of a foodservice operation. This
descriptive term indicates that every part of a foodservice operation is affected by the
menu and stresses how the menu is a managerial tool for controlling many aspects of
a foodservice operation.

a menu is a list of food and beverages offered to customers and the

prices.

Types of Menu for Room service

The commonly used type of menu in room service are the following

1. Doorknob Menu - is a menu hanged at the knob of the door of a room.

2. Breakfast Menu - menus that are usually ordered in the morning for
breakfast. Usually eaten every morning during breakfast.

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Beverages for Breakfast:

Cold: fruit juices
Hot: coffee, chocolate, milk, and tea

Type of set menus usually served on breakfast

a.Continental breakfast
b.American Breakfast
c.Filipino Breakfast

3. All Day Menu

In short, all day dining is exactly what it implies, offering consumers a choice
of dishes from breakfast through to brunch, lunch and dinner. Moving away from the
more formal lunch and dinner service and towards a more casual all-day approach.

Room Service orders maybe ordered through:

o Telephone
o Doorknob menu form
o Interactive TV System

Apply Your Knowledge

Out of three types of Breakfast menu, select only one and design your own
breakfast menu. Provide three choices from your chosen breakfast menu. Please be
guided with the rubrics for your score. Output will be sent to your subject teacher on
the agreed scheduled date.

Content 30pts
Completeness 30 pts
Use of color and pictures 20pts
Neatness and Uniqueness 20pts

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Assess Your Knowledge

Enumeration: Write your answer on the space provided below:

(3) types of breakfast menu used in room service

1. ____________________
2. ____________________
3. ____________________

(3) How to order food from Room Service ?

4.____________________
5.____________________
6.____________________

(3) types of breakfast set menu served in the Room Service

7._________________
8._________________
9. _________________

References

Cornell,D.A.,Abellana, E.J.( 2015). A Concise Guide in Food and Beverage Service

Procedure (2nd Edition). Mindshapers Co.,Inc.

Cornell, D. A. (2017). Food and Beverage Service Procedure. Mindshapers Co., Inc.

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Lesson 3: Room Service Equipment

Learning Outcomes
At the end of this lesson, the students must have:
1. identified the different service equipment in room service and its
uses.

Activate Prior Knowledge

Name me.

____________1. ____________ 2.

____________ 3. _____________ 4.

____________ 5. _____________ 6.

____________ 7. ____________ 8.

____________ 9. ____________ 10.

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Analysis

From the activity above which of the following utensils are common to you
and which are not? How do you use it at home? Tell your experiences of using such.
Use the vacant space for your answer. Please be guided with the rubric for scoring.

2-3 sentences 10 pts

4-6 sentences 15 pts

7 – above 20 pts

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Acquire New Knowledge

This lesson deals with the knowledge and skills required in providing room
services to the guests as soon as they requested for. It covers the different dining
room equipment that is only applicable in room service procedures before the food
and beverage orders are served. This lesson involves the initial steps in the sequence
of service that includes identifying the needed materials for room service, and the
appropriateness of equipment used for service to guests from the kitchen. Because
the service is external to the immediate environment (not done in the area where
everything is there itself needed for service), the food and beverage is provided in
trays and trolleys. Moreover this lesson deals with the knowledge, skills and attitude
required in providing food and beverage service particularly in the guest room of a
commercial accommodation or establishment.

Room Service Equipment

Clean and prepare all utensils to be used for the room service like:

For American Breakfast

1. Trolley – to be sanitized
2. table napkin
3. table cloth
4. flower vase
5. condiments
6. water goblet w/ water in it {with cover}
7. high ball glass with juice (with cover
8. breakfast plate with food cover
9. dinner knife
10. dinner fork
11. teaspoon
12. butter spreader
13. bread plate with bread
14. coffee pot with hot water
15. cup and saucer
16. coffee &cream, or tea, or chocolate, and sugar in sachet
17. glass coaster
18. bill tray and bill

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For Continental Breakfast

1. Serving tray
2. flower vase/ ashtray
3. table cloth
4. table napkin
5. water goblet w/ water in it {with cover}
6. high ball glass with juice (with cover
7. bread plate with bread (with cover)
8. butter spreader
9. coffee pot with hot water
10. cup and saucer
11. coffee &cream, or tea, or chocolate, and sugar in sachet
12. glass coaster
13. bill tray and bill
14. teaspoon

For Filipino Breakfast

1. serving tray
2. table napkin
3. table cloth
4. flower vase
5. condiments
6. water goblet w/ water in it {with cover}
7. high ball glass with juice (with cover
8. breakfast plate with food cover
9. dinner knife
10. dinner fork
11. teaspoon
12. coffee pot with hot water
13. cup and saucer
14. coffee &cream, or tea, or chocolate, and sugar in sachet
15. glass coaster
16. bill tray and bill

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Trays of various sizes to serve single portion tea to single

sinner tray. The teapots and milk pots are covered by tea
cozies, while plates have plate covers to keep the food
warm.

A container for substances such as salt or ketchup, pepper,

vinegar, that is used to add flavor to food.

Trolleys are important to serve more than one meal in the

room. The trolleys have hot cases beneath to keep food
warm in transit. A serving cart is a kind of smaller food cart.
It is typically used by restaurants to deliver or display food.
Serving carts are also used in households.

Breakfast plate - a plate of china or earthenware from seven

to eight inches in diameter.

Food covers or food tents - are used to protect food at

outdoor buffets and picnics from flies and other insects.

A spoon is a utensil consisting of a small shallow bowl (also

known as a head), oval or round, at the end of a handle. A
type of cutlery (sometimes called flatware in the United
States), especially as part of a place setting, it is used
primarily for transferring food to the mouth.

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A fork is a utensil, now usually made of metal, whose long

handle terminates in a head that branches into several
narrow and often slightly curved tines with which one can
spear foods either to hold them to cut with a knife or to lift
them to the mouth.

A highball glass is a glass tumbler used to serve 'tall'

cocktails and other mixed drinks that contain a large
proportion of a non-alcoholic mixer, and are poured over ice.
It is often used interchangeably with the Collins Glass,
although the highball glass is shorter and wider in shape.

A dinner knife is an item of cutlery with a single cutting

edge, and a blunt end – part of a table setting. Table knives
are typically of moderate sharpness only, designed to cut
prepared and cooked food.

Coffee pot - a covered container with a spout, in which

coffee is made or served.

Teaspoon - a small spoon used typically for adding sugar to

and stirring hot drinks.

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A saucer was used for serving condiments and sauces,

currently the term is used to denote a small plate or

shallow bowl that supports a cup – usually one used to

serve coffee or tea.

A coaster, drink coaster, beverage coaster, or beermat is an

item used to rest drinks upon. Coasters protect the surface
of a table or any other surface where the user might place a
drink. Coasters placed on top of a beverage can also be
used to show that a drink is not finished or to prevent
contamination.

Stainless Steel Bill Tray Unlike plastic trays, these have a

stainless steel arm to hold checks and bills in place.

A water goblet consists of a conically shaped glass with no

handle, rising from a stem with a foot. Water goblets vary in
style, shape and decoration, and are usually more plain than
other types of goblets.

A vase is an open container. It can be made from a number

of materials, such as ceramics, glass, non-rusting metals,
such as aluminum, brass, bronze, or stainless steel.

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A tablecloth is a cloth used to cover a table. Some are

mainly ornamental coverings, which may also help protect
the table from scratches and stains. Other tablecloths are
designed to be spread on a dining table before laying out
tableware and food.

A napkin, serviette or face towelette is a rectangle of cloth

used at the table for wiping the mouth and fingers while
eating. It is usually small and folded, sometimes in
intricate designs and shapes.

Butter spreader is a small knife with rounded blade used

for buttering bread at table.

A bread plate is a small plate for bread that you eat along
with your main meal.

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Apply Your Knowledge

Using this table set up, identify each table equipment.

1
10
2

4 5 6

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

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Assess Your Knowledge

Listed below are the common utensils or equipment used for room service.
Give their function or uses based on your own understanding. Use the lines provided.
No points will be given to answers that is being copied in the above definition.

1. Butter Knife ________________________________________________________

____________________________________________________________________

2. Cup and Saucer _____________________________________________________

_____________________________________________________________________

3. Bread Plate _________________________________________________________

_____________________________________________________________________

4. Table Napkin _______________________________________________________

_____________________________________________________________________

5. Condiments ________________________________________________________

_____________________________________________________________________

6. Flower vase ________________________________________________________

_____________________________________________________________________

7. Table Cloth _________________________________________________________

_____________________________________________________________________

8. Water Goblet _______________________________________________________

_____________________________________________________________________

9. Dinner Knife ________________________________________________________

_____________________________________________________________________

10. Dinner Fork _______________________________________________________

_____________________________________________________________________

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Reference

Cornell,D.A.,Abellana, E.J.( 2015). A Concise Guide in Food and Beverage Service

Procedure (2nd Edition). Mindshapers Co.,Inc.

Cornell, D. A. (2017). Food and Beverage Service Procedure. Mindshapers Co., Inc.

BNG Hotel Management.(2020).Food and Beverage Service Equipment. India:

Kalkota. Retrieved from https://www.bngkolkata.com/food-and-beverage-
serviceequipment/

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Lesson 4: Sequence of Room Service

Learning Outcomes
At the end of this lesson, the students must have:
1. understood the sequence used in food and beverage
service;
2. learned the phraseology in food and beverage service; and
3. Performed the sequence of Room service

Activity

Study the photos below. Give an action word or adjective that best associates to what
has been shown. Use the lines provided before the picture.

1. __________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

2. __________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

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3. __________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

4. ___________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

5. ___________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Sharpen your mind in the next activity

prepared for your

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Analysis

Out from what you have written on the activity what was then your conclusion or
realization? Use the space provided for your answers. Please be guided with the
rubrics for scoring.

1-3 sentences – 10 pts

3-6 sentences – 15 pts
6 – above – 20 pts.

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Acquire New Knowledge

Room service is an important part of providing a guest with service of food

and beverage in their accommodation suit. And creating special experience for a
guest. In this lesson, the learners will explore all the steps involved such as taking
and processing room service orders, preparing trays, trolleys and basic food and
beverage items for room service, transport of trays, trolleys to guest rooms, how to
process and present room service accounts, procedures for cleaning room services
items and extra duties that may occur in conjunction of cleaning, and maintain
readiness in the room area for service.

Moreover this lesson deals with the sequence of providing food and beverage
to the guest room. This covers the sequence and phraseology for the learners to
understand its sequence and familiarize with the spills used in room service. Moreover
this will serve as a guide in preparation for the students TESDA assessment in Food
and Beverage Services NC II.

I. ANSWERING TELEPHONE CALL AND TAKING ROOM SERVICE ORDER

Answer the phone at the first ring
1. Room service good ____________. This is ___________ speaking.
How may I help you?
2. By the way ma’am, may I know your name and your number please?
3. Ms. _______ of room ______ can I get your order now?....
a. American breakfast. It costs 300.00
b. Continental breakfast. It costs 200.00
c. Filipino breakfast. It costs 300.00
4. For how many servings Ma’am?
Example:
OPTIONS
A. Ms. ________ you ordered one AMERICAN breakfast and it consists
of the following.
- for the cold beverage, we have ….. (orange, pine apple juice, and
iced tea) which one you prefer?
- for the breakfast plate we have
A. sunny side up egg with corned beef
B. scrambled egg with hotdog

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- For the bread, we have plain or toasted bread with butter or

marmalade
- For the hot beverage, we have (3 in 1 coffee, hot chocolate and
hot tea)
B. Ms. ________ you ordered one CONTINENTAL breakfast and it
consists of the following.
- for the cold beverage, we have ….. (orange, pine apple juice,
and iced tea) which one you prefer?
- For the bread, we have plain or toasted bread with butter or
marmalade
- For the hot beverage, we have (3 in 1 coffee, hot chocolate
and hot tea)

C. Ms._______ You have ordered one FILIPINO breakfast and it

consists of the following:

- for the cold beverage, we have ….. (orange, pine apple juice,
and iced tea) which one you prefer?
- for the breakfast plate we have
A. Plain rice with sunny side up egg and dried fish
B. Plain rice with scrambled egg and chorizo
- For the hot beverage, we have (3 in 1 coffee, hot chocolate and
hot tea)

5. Ms. __________, may I repeat your order? ….You have ordered one
American breakfast/Continental breakfast/Filipino breakfast and this
consists of the following:
6. Did I get your order right?
7. By the way ma’am how would you like to settle your bill? By cash or
charge?
8. If cash say:
“May I know how much cash do you have so that I can bring the
change upon the delivery of your food?
If charge say:
“I will bring the acknowledgement receipt upon the delivery of
your food. Your order will be delivered after 15 minutes.”
9. Is there anything else I can do for you?
10. Please call room service if you need any assistance. Just dial 011
11. Thank you and have a nice day.

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FOOD DELIVERY

Knock 3 times and announce,

1. “Room service”
When the guest opens the room, say
2. Good morning Ma’am/Sir. Are you Ms./Mr. ______?, I am _____ the room
service attendant. I’m here to deliver your ________. Can I come in?
Enter the room and leave the door open
3. Would you like me to transfer your food on the table or shall I leave it on
the trolley?
If the guest wants it to be transferred at the table, always mention the name of the
food you are transferring.
4. Ma’am the table is already set. Are you now ready to eat?
5. Is there anything else I can do for you?
6. If you are ready can I present to you the bill now?
7. When do you want me to come back to take your soiled dishes?
8. Enjoy your meal and have a nice day

GETTING THE SOILED DISHES

Knock 3 times and announce
1. “Room Service”
2. Good Morning ma’am, I’m _______________, your room service
attendant and I’m here to get your soiled dishes. Can I come in?

When soiled dishes are already on the tray say;

3. How do you find our service?

If the guest is satisfied say;

4. I’m happy to hear that.
5. Thank you and have a nice day!

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Apply Your Knowledge

1. Using any modes of communication student will communicate to his/her subject

teacher and he/she will perform first sequence which is order taking via phone.

2. Submit a short video performing the Delivery of Food to the guest and getting the
soiled dishes following the sequence. Phraseology may be revised at the student’s
comfortable way.

Assessment

Student will be advised and schedule for assessment in providing room service to the
guest to measure its competency in this particular area.

Reference

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Service
TESDA Training Regulation in Bartending NC II, promulgated , 2013

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Fundamentals in Food Service

Operations and Management

Unit VI
BAR SERVICE

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Unit VI:
Bar Service

Introduction

Beverages are a very necessary aspect of a dining experience for visitors.

Knowing the beverages in detail along with the different beverage service procedures
is a must for all dining staff including servers and bartenders to provide customers wi
th flawless service in order to win their loyalty to the business establishment.

Throughout this segment, students will learn the bar and beverage service ope
rations knowledge and skills that enable them to efficiently sell drinks to customers, t
hereby enabling the establishment to generate more sales.

In this unit, students will learn the bar service operations such as;

 Types of Bar
 The Bar Service Personnel
 Bar Equipment Tools and Supplies
 Alcoholic and Non-alcoholic Beverages
 Bar Set-up and Service
 The Art of Mixing Drinks

Lesson 1: Types of Bar

Learning Outcomes
At the end of this lesson, the students must have:
1. defined bar and bar service;
2. identified different types of bar; and
3. differentiated the different types of bar

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Activate Prior Knowledge

Direction. The word search puzzle is a 16x15 grid with six (6) words located vertically,
horizontally, diagonally depending upon the length of the word. To complete the
puzzle, find all words in the word bank.

P S A R Y U K L V F S H F E D

P O B E R C U P M N T R N N E

R O R X S Q P T T C D A C T Z

A V R T H M I E W Q S B T E D

B H B T A F R D J K L E P R L

P W C F A T F R O Y R E R T H

U S V O A B S G R T K N V A A

D D N I F N L A T E M I N I L

N F B V K F B E B W U A R N B

A G D B D E E F B H I T S M A

T Y E K L M B E D A T R S E S

S L R I E G D A B L R E L N T

B H B L I H S D G A I T I T R

C O C K T A I L B A R R A B O

M A D N O B A S O K L E T A P

E M O D E C O F E S R T A R S

ENTERTAINMENT BAR COCKTAIL BAR COFFEE BAR

STAND-UP BAR MOBILE BAR PORTABLE BAR

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Analysis

Direction: Analyze the pictures below. Based on the word bank above, identify the
following pictures focusing each set-up. (5 points each)

1. _____________________________ 3. _________________________

2. _________________________ 4.__________________________

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Acquire New Knowledge

The word "BAR" refers to a place where drinks are made or mixed. There are several
styles of bars nowadays, such as:

1. An Entertainment or Cocktail Bar – A bar

designed to offer exclusive entertainment by well-
known singers, dancers and comedians, such as a
live band, a video “sing along” or live entertainment.

(Ex. Bar Hemingway at the Ritz, Paris, Sax n’ Art Jazz

Club, Philippines)

2. Coffee Bar- This has become a sensation nowadays

as the place not only serves high-quality coffee but
also suitable for chatting with friends or small
meetings with a few short paper works.

Cafe Tortoni, Buenos Aires

(Ex. Cafe Tortoni, Buenos Aires, Starbucks)

3. Stand-Up Bar- Simply a bar counter inside a food

outlet where drink orders are prepared. Drinks orders
are endorsed to the bar and then they are picked up
by servers to be served to customers’ table.

Donny’s Bar by Luchetti Krelle

4. Mobile or Portable Bar- Refers to bar that is

movable and can be transferred from one place to
another. It is usually used for parties and for special
function such as in banquet and catering. (Ex.
Chillout Mobile Bar, Mixed Mobile Bar)

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Apply Your Knowledge

Directions: Based on the pictures given above, answer the following questions
concisely. (5 points each)
1. If you are given a chance to experience bar hopping, which type of bar would you
prefer to go with your friends? Why? (5 points)

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

2. For you, out of four (4) identified types of bar, what do you think is the best bar
ideal for a debut party? Explain briefly. (5 points)

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

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Assess Your Knowledge

Directions:

A. Identify word or group of words being describe in each sentence. Write your
answer on the blanks before the number.

____________1. Basically a bar counter inside a restaurant where orders of

customers for drinks are made.

____________2. Refers to a place where drinks are made or mixed, serving the
customers.

____________3. A movable bar that can be moved from one place to another ideal
for parties like birthdays, reunion and other gatherings.

____________4. An ideal place nowadays for college students and businessmen, as

the place not only serves high-quality coffee and other drinks but is
also suitable for chatting with friends or small meetings.

____________5. A bar designed to provide unique entertainment such as live bands,

"sing along" videos, or live entertainment by well-known musicians,
dancers and comedians.

B. Out of four (4) identified types of bar, choose only two (2) and differentiate from
one another.

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

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References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second
Edition, Mindshapers Co., Inc.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

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Lesson 2: The Bar Service Personnel

Learning Outcomes
At the end of this lesson, the students must have:
1. identified bar service personnel, their specific duties and
responsibilities; and
2. illustrated the organizational set-up of bar service area, specifying
the required positions, the lines of authority and the distribution of
functions

Activate Prior Knowledge

Directions: Study the Pictures below. Write BAR PERSONNEL if it the picture
belongs to bar service personnel and HOTEL PERSONNEL if not. Write your answers
on the blank.

1.________________ 2.__________________ 3. ________________

4. ________________ 5. __________________ 6. _________________

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7. ________________ 8. __________________ 9. _________________

10. _______________

Analysis

Directions: Study the pictures given above in the activity portion. Select only five (5)
which you think they belong to the bar service personnel. Identify the five (5)
personnel and discuss briefly their basic functions and responsibilities. (5 points each)

1. _______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_____________________________________________________________

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2. _______________________________________________________________
_______________________________________________________________
_______________________________________________________________
__________________________________________________________
__________________________________________________________

3. _______________________________________________________________
_______________________________________________________________
_______________________________________________________________
__________________________________________________________
__________________________________________________________

4. _______________________________________________________________
_______________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

5. _______________________________________________________________
_______________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

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Acquire New Knowledge

For the huge hotels or establishments that have numerous bar stores, there's
a designated Bar supervisor who schedules, guides, supervises and monitors
baroperations and provider at all bar outlets.

A bar outlet is supervised with the aid of a Bar supervisor, who reports without
delay to the manager. His provider group of workers consists of a bartender, a bar
boy, bar waiters and meals attendants, a receptionist and a cashier

A. Bar Manager/Supervisor

Basic Function: Plans, directs, monitors the set-up and delivery of carrier in the
bar, making sure that service standards are constantly complied.

Specific Duties:

1. Set out revenue outlook and promotional processes and gimmicks in

conjunction with the advanced;
2. Enables layout and training of the month’s beverages and other special
conditions;
3. Put together work schedule and assignments for employees.
4. Includes out ordinary briefing and grooming inspection among its
workforce;
5. Supervises the guidance of mis-en-place; assessments the provision of par
stock;
6. Oversees the set-up of the bar and bar tables;
7. Monitors the shipping of bar provider and the education of drinks;

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8. Closely coordinates together with his/her superior regarding the necessities

and operational issues of the bar, consisting of availability and time table of
entertainers of performers;
9. Assists in order taking and provider for the duration of height hours;
10. Video display units the intake and usage of substances and takes degree to
manipulate losses and wasteful consumption;
11. Critiques and signs and symptoms bar requisition that is ready via the
bartender;
12. Supervises daily inventory stock and submits inventory document to
advanced;
13. Prepares and submits reports and documents which can be required by
using control. i.e. crucial incidents record, bar and inventory inventory;
14. Attends to visitor’ court cases and requests;
15. Guarantees visitor’ pride, solicits feedback from them regarding the carrier
and beverage/food and attends to their desires and concerns;
16. Conducts corrective interviews among erring employees, prepares
misconduct record as wished;
17. Trains and coaches workforce regarding service procedures and bar rules;
18. Conducts overall performance assessment of subordinates and trainees and;
19. Plays other obligations as perhaps assigned by means of advanced.

B. Bartender

Basic Function: Prepares/ mixes alcoholic and non-alcoholic liquids in keeping with
prescribed standards:

Specific Duties:

1. Prepares or mixes drink following widespread recipes;

2. Set-up the bar;
3. Takes price of garage of liquids and bar elements;
4. Makes document on beverage sales and spoilage;
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5. Takes stock of beverage consumption in addition to losses;

6. Sees to it that the bar is properly stocked, clean and nicely maintained;
7. Attends to customer needs, requests and lawsuits on the bar counter;
8. Pushes the sale of wines and other beverage items;
9. Examine availability of bar stocks and makes requisition when needed;
10. Serves beverages from the bar counter; and
11. Performs other associated responsibilities as perhaps assigned by advanced.

C. Bar Boy

Basic Function: Acts as runner and helper inside the bar.

Specific Duties:
1. Assists the bartender in mis-en-vicinity preparation and bar set up;
2. appears after the maintenance of the bar location;
3. Assists in cleaning dirty glasses, empty bottles, other bar gadgets;
4. May additionally assist in serving drinks to guests;
5. May also assist bartender in mixing and preparing liquids;
6. Assists inside the garage and safekeeping of bars shares and materials;
7. Plays errand features for the bar; and
8. Plays different responsibilities as maybe assigned by superior.

D. Bar Waiter and Bar Attendants

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Basic Function: Take and serve beverage and different orders in line with prescribed
standards of service.

Specific Duties:

1. Seems after the vital preparations earlier than the begin of operation;
a. Wipes/prepares the essential containers, glasses, napkins, trays,
different resources;
b. Refills shakers and different condiments;
c. Assessments and re-shares the service station and sees to it that the
par stock in maintained; and
d. Sets up the tables.
2. Studies the drink listing and familiarizes himself with the drink of the
month, outlet’s specialties in addition to out of-inventory items and adopt
suggestive promoting;
3. Takes and serves beverage and food orders.
4. Locations and selections up beverage orders from the bar, meals order
from the kitchen;
5. Assists in welcoming and in seating the guests;
6. Attends to the agreement of the bill of guests;
7. Attends to visitor inquires, request and court cases and
8. Help in cleansing dirty dishes, dust and trash.

E. Bar Receptionist

Basic Function: Welcomes and greets clients at the doorway and escorts them to
their tables.

Specific Duties:
1. Receives visitors, welcomes and greets them and escorts them to their
assigned or selected tables;
2. Attends to reservations and inquires over the phone and locations
reservation signs and symptoms at the assigned tables;
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3. Maintains and fills logbooks/reservation ebook with the necessary

statistics and keeps all reservation signs in vicinity.
4. Assists in maintaining order and cleanliness within the bar;
5. Assists within the education of mis-en-area earlier than the start of
operations
6. Video display units motion inside the outlet and reviews to captain any
uncommon incident or suspicious persons noted and;
7. Attends to visitors’ inquires, requests and proceedings.

Apply Your Knowledge

Directions:

Since you are now familiar with the different bar service personnel, their duties and
responsibilities, it’s time for you to:

Illustrate/ draw an organizational set-up of Bar Service Area, specifying the required
positions, the lines of authority and the distribution of functions.

Use one (1) pc. of A4 bond paper.

Submit two (2) weeks before the Final Examination.

Answer your assessment on the next page

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Assess Your Knowledge

TASK A. What am I?

Directions: Identify the bar service personnel who are using the following tools in
performing their duties.

1._____________ 2. ________________ 3. ___________

4. ________________ 5. ______________

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TASK B. TRUE OR FALSE

Directions: Write FOOD if the statement is correct, and BEVERAGE if the statement is
wrong. Write your answer on the blank provided.

1. The Bartender studies the drink list and familiarizes himself with the
drink of the month, outlet’s specialties as well as out of-stock items
and undertake suggestive selling.
2. The Waiter assists in the storage and safekeeping of bars stocks and
supplies and performs errand functions for the bar.
3. Bar manager monitors movement in the outlet and reports to
captain any unusual incident or suspicious persons noted.
4. The Barboy oversees the set-up of the bar and bar tables and make
sure that everything is in place.
5. The Waiter attends to guest inquires, request, processing bill
settlements and handling guest complaints.

References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second
Edition, Mindshapers Co., Inc.

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,

Philippines: AR Skills Development & Management Services, Inc.

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Lesson 3: Bar Equipment, Tools and Supplies

Learning Outcomes
At the end of this lesson, the students must have:
1. defined bar equipment, bar tools and bar supplies;
2. identified the uses of bar equipment, tools and service supplies;
3. differentiated various types of bar glasses; and
4. determined the suitable types of glassware in different drinks.

Activate Prior Knowledge

Directions: Study the Picture below. Identify something you saw in the picture that
you think you’re familiar with. The more items you have listed, the greater the score
you get.

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
________________________________________________________________

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Analysis

Directions: Based on the items you identified/listed above, classify them into four
(4) categories such as; equipment, bar tools and supplies, bar glasses and food and
beverage stocks (consumables) for bar service. (minimum of 10 items per category)

FOOD AND
BAR TOOLS BEVERAGE STOCKS
EQUIPMENT BAR GLASSES
AND SUPPLIES (CONSUMABLES)FO
R BAR SERVICE

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Acquire New Knowledge

Simply as cooks have their favourite units of kitchen knives that they shield
zealously, bartenders have their preferred tools. pro bartenders usually agree that the
less difficult the tool, the higher. Gimmicks soak up area and might not store any
time, and a very good bartender does now not waste either. Buying gear are critical
because nobody can manage to pay for to waste time at a hectic bar struggling with
terrible-first-rate implements. Moreover, doing so may be risky or as a minimum
inefficient. An inexperienced bartender wielding a hand shaker with an sick-becoming
lid can drench a client. Stainless steel is the steel of preference for small gadget and
utensils, simply as it's far for huge underbar pieces. It seems good, it is long lasting,
and it is easy to clean.

A. EQUIPMENT AND SUPPLIES

EQUIPMENT &
USES SAMPLE
SUPPLIES
A counter in which beverages
are served and consumed,
specially alcoholic drinks, or is a

BAR COUNTER production area for alcoholic

and non-alcoholic drinks are
prepared and served along side
with some light food items.
Bar stools are a kind of tall
chair, regularly with a footrest
to guide the feet. the height and

BAR STOOL narrowness of bar stools make

them appropriate to be used at
bars and high tables in pubs or
bars.

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A storage room/ area

for wine in bottles or barrels, or
more rarely
in carboys, amphorae, or plastic
containers. Also, it
WINE CELLAR
protect alcoholic beverages from
potentially harmful external
influences, providing darkness,
constant temperature, and
constant humidity.

For hanging bar glasses like

OVERHEAD water goblet, wine glass,

RACKS coupette glass etc. (not
advisable for outdoor dining)

This machine is used for drinks

that do not need blending

ELECTRIC especially those containing

MIXER cream or ice cream. Where ice
is required, use only crushed or
cracked ice.

A mechanical equipment that is

used to blend ingredients and to
BLENDER
make drinks creamy. When
blending use crushed ice.

This is used for stocking ice. It

ICE BINS/ICE has a speed rail attached to the

CHEST front, with or without bottle
wheels.

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Typically contains the most

SPEED RAIL frequent poured liquors (pouring

or house brands).

A typical equipment used for

chilling and storing beers,
REFRIGERATOR
juices, garnishes and other
bottled drinks.

A machine used for washing

MECHANICAL glasses. It delivers water that is
GLASS WASHER
hot enough to kill bacteria

Also known as ice shaver, an

ICE CRUSHER appliance that is specifically

used to crush the ice.

Equipment used for washing

SINK
and usually with drain boards.

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A refrigerated storage for

WINE CHILLER chilling wines particularly white

wines and champagne.

A top opening refrigerator that

GLASS CHILLER
chills glasses.

COFFEE An equipment used for brewing

BREWER/
and preparation of coffee.
COFFEE MAKER

For frosting the rim of the glass.

GLASS RIMMER One compartment is for frosting

salt, another one for lime juice.

FRUIT JUICER For extracting fruit juices

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B. BAR TOOLS and SUPPLIES

EQUIPMENT &
SUPPLIES USES SAMPLE

JIGGER
One full jigger is Used to measure the amount
equivalent to 1.5 of liquor poured over a drink.
oz or 45 ml.
There are two kinds: One
One side of the with a heavy glass base and
jigger is the other one is a double-
equivalent to ½ ended stainless steel jigger.
of 45 ml.
A device fitted into the neck
of a beverage bottle. It is
designed to control the flow
POURER
of liquor. Inside is a bearing
(STOPPER)
that automatically closes the
spool when the liquor
reaches 1 ounce per shot.
A heavy glass container for
mixing drink ingredients
MIXING GLASS along with ice. Then the
mixed drink is strained into a
serving glass.

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A device for shaking

ingredients together with ice.
It is used for cocktails
wherein ingredients do not
mux readily with spirits (egg,
sugar, and sometimes fruit
juices.)

There are two kinds of

shaker:
 THREE IN ONE
SHAKER
STAINLESS STEEL- A
combination of
stainless steel mixing
container, stainless
steel cup with a built
in strainer.
 BOSTON SHAKER- An
original combination
of a mixing glass and
stainless steel cup
that fits on top.
Used for straining drinks. It
has a round wire spring on its
handle, which fits on top of
BAR STAINER
the shaker or mixing glass to
strain the ice and allow the
liquid to pass through it.

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BAR SPOON
Used for stirring drinks. One
With a long
end may have a fork design
stainless steel
for pickup of garnitures.
handle; a twisted
The bowl of the spoon can
shaft and flat
contain 1 teaspoon.
muddler end.

A tool for scooping ice from

ICE SCOOP
the ice bin.

A device designed to handle

ICE TONG
cubes of ice one at a time

A wooden tool for muddling

or crushing one substance,
such as sugar and mints. One
MUDDLER end is flat for easier muddling
while the other end is
rounded as it is used to crack
ice.
For pouring liquid from large
container into a small one. It
FUNNEL comes in several sizes.

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For chopping ingredients for

CUTTING cocktails and garnish. The
BOARD board must have a surface
that will not dull the knife.

A paring and utility knife

BAR KNIFE made of stainless steel for
cutting purposes.

One end is used to open

canned goods and the other
BOTTLE AND end is used to open bottled
CAN soft drinks and beers. Use a
OPENER brand that is made of
stainless steel as it is rust
free and easy to clean.

A device designed to extract

corks from wine bottles. It
should be made of stainless
CORK SCREW steel. There are several types
of cork screw such as waiter’s
corkscrew, angel’s wing, and
prongs type.

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A cylindrical container
holding chunks of ice, either
ICE BUCKET
ready to serve in drinks or for
chilling a bottle of wine.

Protective device placed on

the bar counters to protect
RAIL MAT glasses and other fragile
items from breakages.

WINE For decanting wine.

DECANTER

WATER
For serving water.
PITCHER

For serving beverages and

BAR TRAY bottled/ canned drinks. It
(underlined with must be protected with a
cork) cork to avoid slips.

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Container for napkins, straw,

BAR CADDY
stirrer, etc.

WINE BUCKET For chilling white, rose and

champagne wines. During
service, these wines are
carried to the guest table in
this wine bucket.

COASTER Underliner for drinks

designed to protect the table
against moisture of chilled
glasses.

ICE PICK Device used for cracking ice

into smaller pieces.

PICKS, Stirrer- for stirring drinks

STIRRERS AND Straw- for customers use in
STRAW drinking beverages
Picks- serves as garnish

C. BAR GLASSES

A bar glass usually consists of a rim, bowl, stem and a base or foot although
not all glasses have four 4 parts.

Page 114, Unit III: Glassware

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Apply Your Knowledge

Directions: Determine what are the bar tools/supplies and glasswares needed by the
bar service personnel in preparing following orders.

GUEST ORDERS TOOLS/SUPPLIES GLASSWARE

1. Butterfly Iced Tea
2. Brandy
3. Frozen Margarita
4. Irish Coffee with Wine
5. Carlo Rossi Red
6. Water
7. Dry Martini
8. Scotch on the Rock
9. 1 shot of brandy
10. Beer
11. Calamansi Juice
12. Chardonnay Wine
13. Fundador Brandy
14. Vodka
15. Champagne

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Assess Your Knowledge

Multiple choice
Directions: Read the situations and encircle the letter of the correct answer.

1. Which among the choices helps bartenders create the perfect pour every time he
prepares drinks.
a. Snifter
b. Mister
c. Jigger
d. Inhaler

2. Which of the following bartenders tools is used to combine mixed drink

ingredients and chill the drink at the same time?
a. Cocktail Shaker
b. Cocktail Strainer
c. Ice Bucket
d. Bar Pourer

3. Which of the following is an advantage of using single-purpose tools like can

opener, bottle openers, and corkscrews instead of using multipurpose tools which
do all these functions?
a. Single purpose tools are open cheaper to buy and easier to clean
b. Single purpose tools are often less complicated
c. Single purpose tools are effective than to multi-purpose tools
d. Both A and C

4. What bartender’s tool use to reduce spills?

a. Bar strainer
b. Jigger
c. Funnel
d. Bar Spoon

5. What bartender’s tool use to control the flow of liquor from a bottle?
a. Bar strainer
b. Jigger
c. Funnel
d. Bar Spoon

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6. The following are the best example of a stemware except:

a. Brandy Snifter
b. All-purpose Glass
c. High Glass
d. Sherry Glass

7. Among the following choices which of them best describes the tumbler?
a. Any glass having all three features the bowl, foot or stem
b. A style of glass in which the bowl sits directly on the base or foot
c. Flat glass that is basically a bowl without stem or a foot
d. None of the above

8. Which among the choices shows best definition of a bar caddy?

a. Use for serving water
b. Typically contains the most frequent poured liquors
c. A machine used for washing glasses.
b. Container for napkins, straw, stirrer, etc.

9.Which of the following is best definition of a glass chiller?

a. For frosting the rim of the glass
b. Used for crushing ice cubes
c. A top opening refrigerator that chills glasses
d. A tool for scooping ice from the ice bin

10. A heavy glass container for mixing drink ingredients along with ice.
a. Shaker
b. Muddler
c. Mixing Glass
d. Wine Decanter

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References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second
Edition, Mindshapers Co., Inc.

Costas, K. et al. The Bar and Beverage Book (5th Edition), 2012, Published by John
Wiley & Sons, Inc., Hoboken, New Jersey

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Websites: https://www.youtube.com/watch?v=Hh8bHS4crgg
(Bar Tools And Equipment)
https://www.youtube.com/watch?v=lKO13PUqgHM
(Glasswares/ Beverage wares)

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Lesson 4: Alcoholic and Non-Alcoholic Beverages

Learning Outcomes
At the end of this lesson, the students must have:
1. defined alcoholic and non-alcoholic beverage;
2. identified different types of alcoholic and non-alcoholic
beverages; and
3. determined the classification of drinks according to the method
of preparation.

Activate Prior Knowledge

Directions: Study the Pictures below. Write A if it is an alcoholic beverage and NA if

not. Write your answers on the blank.

____________ ____________ ____________ ____________

_____________ ______________
_

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____________ ____________ ____________ ____________

Analysis

What are the beverages that you usually

drink at home or at school?
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
What are the alcoholic and non-alcoholic
________________________________
drinks that you already know which are
served in restaurants and hotels?
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
Explain the difference between alcoholic and
________________________________
non-alcoholic drinks?
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
___________________________

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Acquire New Knowledge

Drinks can be classified as alcoholic and non-alcoholic. generally, these

drinks make up a bar (a place in a restaurant operation devoted to serving liquids).

Alcoholic Beverages
An alcohol is a volatile, colorless liquid obtained through fermentation or
distillation of a liquid containing sugar or starch base. An alcoholic beverage is known
as any potable liquid containing ethyl alcohol and have as little as ½ % by volume or
as high as 95%. The strength of alcoholic beverages is measured in proof.

1. Fermented Beverages – beverages made through the process of

fermentation alone. These Beverages are low in alcohol content.

a. Beer – made from malted barley through the process of brewing.

1. Ale – top fermented beers, darker in taste and color
2. Lagers – bottom fermented beers, lighter in taste and color

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2. Wines – an alcoholic beverage that is produced from a partial/ complete

fermentation of the juice from fermented grapes and different fruits like
apples, cherries, etc.

a. Still/Natural Wine – also referred to as table wines. They are called

natural or still wine because they are produced out of natural
fermentation. Still wines are classified by their colors such as:

1. Red Wine- Cabernet, Merlot, Pinot Noir, Barbera

2. White Wine – Chardonnay, Chablis, Dry Sauvignon Blanc
3. Rose Wine – Mateus rose, Rose D’Anjou, Tavel

b. Aromatic Wine – made the same way as still wines, but during
fermentation, aromatics are added.

c. Fortified Wine – these wines are stronger or fortified by adding

brandy to increase their alcohol content. The method of making
fortified wine is called solera system, which means adding an old wine
to young wine.

d. Sparkling Wine – King of All Beverages, wines that are made

sparkling by having a second fermentation inside the bottle or on
sealed containers.

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3. Distilled Spirits – alcoholic beverages which has high alcohol content due
to the process of distillation.

a. Gin – spirit made from juniper berries.

b. Rum- spirit made from sugar, sugarcane, and sugar by products.

c. Vodka- spirit made from grains, specifically, potatoes.

d. Tequila- spirit made from blue agave plant from Mexico.

e. Whisky- spirit made from variety of grains.

f. Liqueurs- spirit made from fermented grapes or wine.

g. Alcopops- flavoring made from an infusion of different essences

with a spirit base.

Non-Alcoholic Beverages

1. Coffee- beverages made from the beans, either

served hot and cold.

a. Arabica-has low caffeine content.

Its beans mature slowly and have
time to develop in body and density.
b. Robusta- has high caffeine content.
Hasability to grow at lower altitudes
and is cheaper to produce.

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Basic Preparations of Coffee

Espresso Served in shot or shots of espresso (1.5oz).

More flavourful than brewed coffee.
Latte An espresso mixed with steamed milk.
Cappuccino Espresso caped with milk foam.
Mocha Espresso with chocolate steamed into the milk.

2. Tea- beverages made from the leaves of the Camellia Sinensis Plant also
stimulating the brain because of caffeine.

3. Milk- a beverage and dairy product harvested from lactating mother mammals.

4. Chocolate- beverage made from the extracted beans of the Theobroma Cacao
plant.

5. Juices- beverage made from the extracts of different vegetables and fruits.

6. Water- the universal solvent, the main beverage drunk from the earliest times.

7. Alcopops- soda pops infused with little amount of alcohol.

Apply Your Knowledge

Directions: Determine the suitable beverage to be served for the following situation.
Explain your answer concisely. (5 points each)

1. Mr. Cruz, CEO of West View Hotel will have a meeting tomorrow at exactly
1:00 o’clock in the afternoon with his colleagues. What beverage is best for
them to serve? Why?
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________

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2. Anton invited Amy to have a dinner on Sunday at Ohana Restaurant. What

ideal beverage will be served for them? Why?
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________

3. A group of college students are planning to have a bar hopping on Friday.

What beverage can you suggest for them to enjoy during that night? Why?
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________

Assess Your Knowledge

Directions: Read the instructions and answer.

A. Identify what type of beverage is being describe in each sentence. Write your
answer on the blanks before the number.
_____________1. A beverage that has a stimulating effect to the brain because of
caffeine content.

_____________2. These beverages are low in alcohol content, and made through
the process of fermentation once.

____________ 3. Spirit made from potatoes which is ideal for large number of
people opted to drink.

_____________4. This beverage is a soda pops infused with little amount of

alcohol.

_____________5. Known as King of all beverages, wines that are made sparkling
by having a second fermentation inside the bottle or on sealed
containers.

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B. Supply the table with different brands of the following beverages available in
the market.

Liqueurs Vodka Tequila Juices Whisky

References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second
Edition, Mindshapers Co., Inc.

Costas, K. et al. The Bar and Beverage Book (5th Edition), 2012, Published by John
Wiley & Sons, Inc., Hoboken, New Jersey

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

TESDA Training Regulation in Bartending NC II, promulgated , 2013

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Lesson 5: Bar Set-up and Service

Learning Outcomes
At the end of this lesson, the students must have:
1. discussed what it takes to be a good bartender;
2. understood the operational procedures of a bartender in opening
and closing the bar; and
3. performed the procedures of a bartender in opening and closing the
bar.

Activate Prior Knowledge

Directions: Find two bartender operation videos in the internet, do not forget to put
the link below. Compare and contrast the routines in their operations?

Link 1:________________________________________________________________
Link 2:________________________________________________________________

Comparison:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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Analysis

Complete the structured frame.

The requisites of a successful bar operation are…

It is very important for Bartenders to have a

checklist before opening and closing the bar
because…

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Acquire New Knowledge

Good Bartender

In order to be a good bartender, it

takes more than just having the proper
supplies and equipment on hand. To be
successful the bartender must do more
than just prepare drinks. Below are some
of the main ingredients to help and guide
you.

1. Courtesy and friendliness. When a customer approaches the bar they should
be made welcome, and what better way to do this then being greeted by a
smiling and pleasant bartender.
2. Avoid involving yourself in customer conversations unless addressed to do so.
3. You should develop a memory for faces and their favorite drinks. People like to
be remembered and it gives a sense of belonging.
4. Should guests complain, don’t lose your cool. Remember that without happy
guest we have no guests. You are here to serve them.
5. Always keep busy when tending the bar. The bar should always be neat &
tidy. No clustering of people behind the bar chatting.
6. Make sure everything has a place where it belongs and put it there after each
use.
7. Should you feel a customer has had too much to drink you should cut this
person off. Report this information to your co-workers and manager. Apply
procedures learned through the Smart Serve program.
8. Remember you are “pouring the profit”. Good bartending, making drinks
correctly, not over pouring (by measuring), being cost effective in general
results in reasonably priced beverages for the customer and profit for the
establishment.
9. Adhere to the recipes and quantities prescribed by management.
10. Make sure you are aware of the “House Policies” for alcohol service.

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House POLICYHOUSE POLICY FOR ALCOHOL SERVICE

1. Unless a person is notably over the age of 19, proper photo I.D. is
required.
2. Photo I.D. is required for table (wine) service as well as bar service.
3. If a person is notably intoxicated, you have the full right to deny any person
alcohol service.
4. If someone is cut off, notify co-workers and manager.
5. If the guest becomes irritated, avoid all conflict and advise the manager who
can take over the situation.
6. A guest who has been cut off may at our discretion stay in the banquet room
provided they follow our demand of consuming no more alcoholic beverage.
7. If they continue to consume alcohol they may be ejected from the Ballroom.
This should be done by a manager in a professional manner.
8. Alcohol is permitted only in licensed areas. Any open alcohol travelling
through the hotel will be confiscated.

Bartender Procedures

Here are some operational procedures of a bartender inside the bar

The Bartender Checklist

Bar Opening
1. Ice Bars.
2. Get juices ready - cranberry, tomato, orange juice, lime bar mix, milk, and ice
water. Ensure there is sufficient back up product on hand.
3. Turn on C02 canisters.
4. Check soft drink canisters - bleed lines. Ensure back up canisters are handy.
5. Slice sufficient amount of fruit garnishes.
6. Stock straws, cocktail napkins, glassware.
7. Verify cash float.
8. Sufficient amount of notepaper, pens, credit card slips, date set on credit card
imprinter.
9. Bar menus/wine lists on hand.
10. Required supplies within reach - corkscrew, beer bottle opener, lined shot
glass, shakers for cocktail.
11. After manager has given you liquor, all bottles should have accu pours or free
pour spouts on them (keep original caps).
12. Clean bar towels on hand.
13. Caesar supplies ready for use.

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Bar Closing
1. Stock coolers (all rows full).
2. Walk in cooler should be left organized, beer cases full and sorted into the
following categories: domestic brands, premium brands and imported (partial
cases left on top).
3. Accu pours and free pour spouts removed from bottles and washed, caps
replaced
4. Empty ice sink.
5. Empty pails under bars.
6. Soak fountain guns.
7. Juices should be returned to walk-in cooler, covered with plastic wrap and
dated.
8. Refundable bottles put in receiving area.
9. Recyclable items brought to kitchen (wine bottles, coolers, juice bottles, etc).
10. Empty garbage cans.
11. Restock glassware.
12. Wipe down bars.
13. Sweep and Mop floor.
14. Empty soft drink canisters brought to receiving area.
15. Turn C02 canisters off.
16. Soiled linens brought to kitchen.

Apply Your Knowledge

Directions: Below is a table of Bartender’s Practices. Please put a check mark (✔) in
the box if the bartender should do this and put a wrong mark (✘) if the routine
should not do.

Bartender’s Practices
1. Always keep busy when tending the bar. The bar should always
be neat & tidy. No clustering of people behind the bar chatting.
2. Do not adhere to the recipes and quantities prescribed by
management. Just make your own recipes.
3. Make sure you are aware of the “House Policies” for alcohol
service.
4. Should guests complain, lose your cool. Remember that
customers are not always right.

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5. Involve yourself in customer conversations.

6. Courtesy and friendliness. When a customer approaches the bar
they should be made welcome, and what better way to do this
then being greeted by a smiling and pleasant bartender.
7. Remember you are “pouring the profit”. Do not over pour drinks.
8. Always keep free when tending the bar. The bar should always be
free of people.
9. Should you feel a customer has had too much to drink you should
cut this person off. Report this information to your co-workers
and manager.
10. Make sure everything has a place where it belongs; and put it
there after each use.

Assess Your Knowledge

Directions: Write T if the statement is correct and valid and write F if the statement is
vague. For false statements, put the correct statement in the line. For True
statements, put No Error in the line. Good Luck!

Example:
___T____ 1. Avoid involving yourself in customer conversations unless
addressed to do so.
No Error

______1. Unless a person is notably over the age of 16, proper photo I.D. is required.
_____________________________________________________________
_________________.
______2. Alcohol is permitted only in licensed areas.
_____________________________________________________________
_________________.
______3. If someone is cut off, notify the customer or his accompanies.
_____________________________________________________________
_________________.
______4. If the guest becomes irritated, avoid all conflict and advise the manager
who can take care of it.
_____________________________________________________________
_________________.

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______5. When opening the bar we should have a sufficient amount of notepaper,
pens, credit card slips, date set on credit card imprinter.
_____________________________________________________________
_________________.
______6. When closing a bar we should turn oxygen canisters on.
_____________________________________________________________
_________________.

______7. Make sure everything has a place where it belongs and put it there after
each use.
_____________________________________________________________
_________________.
______8. Do not adhere to the recipes and quantities prescribed by management.
_____________________________________________________________
_________________.
______9. Photo I.D. is required for table (wine) service as well as bar service.
_____________________________________________________________
_________________.
______10. When opening the bar, slice limited amount of fruit garnishes.
_____________________________________________________________
_________________.

References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second
Edition, Mindshapers Co., Inc.

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

Website: https://www.youtube.com/watch?v=69PgOGALVNs#action=share
(Bar Set-up Procedures)

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Lesson 6: The Art of Mixing Drinks

Learning Outcomes
At the end of this lesson, the students must have:
1. understood different methods of preparing/ mixing drinks;
2. defined recipes;
3. created beverage recipes; and
4. performed mixing/preparing drinks

Activate Prior Knowledge

Directions: Put (YES) in the blank if you had experienced drinking the following
beverages and (NO) if no experienced yet.

1.__________________ 2. ___________________ 3. ___________________

4. ___________________ 5. ___________________ 6. ___________________

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Analysis

Directions: From the pictures above, choose one that you can consider as a
memorable one. State in the box the experience that you had. You can describe the
beverage based on color, taste, aroma and appearance. Please be guided by the
following rubric.

20 pts: 10 or more sentences

10 pts: less than 5 sentences
0 pts: no description

Answer the following questions below.

What beverage you order?________________________________________________
Place?________________________________________________________________
Who are you with?______________________________________________________

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Acquire New Knowledge

Method of Mixing/ Preparing Drinks

1. Build
The necessary ingredients are poured into a
suitable glass without any premixing, adding
ingredients one at a time.

2. Stir
The necessary ingredients are mixed together
by stirring briskly with ice in a glass (mixing
glass) and then straining it into a glass.

3. Shake
By blending, all the necessary ingredients are
poured over an electric blender, along with
crushed ice. Ingredients are blended until the
desired creaminess is reached. Then the
mixture is poured into a required glass.
Shaking a drink is recommended when it has
heavy ingredients that do not really mix with
spirits such as sugar, cream, eggs and
sometimes fruit juices.

4. Blend
By blending, all the necessary ingredients are
poured over an electric blender, along with
crushed ice. Ingredients are blended until the
desired creaminess is reached. Then the
mixture in poured into a required glass.

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COCKTAILS AND MIXED DRINKS

A “cocktail” is a type of mixed drink.

There are however some bar experts who say
that not every mixed drink is considered a
cocktail. This type of drink consists of base
liquor, a modifying ingredient and a special
flavoring or coloring agent. It is often taken
before meals to what the appetite or taken
during cocktail gatherings. It is also believed to
be an aid to digestion.

Components of a Cocktail

1. The base liquor which usually consists of spirits (gin, vodka, tequila, rum, etc)
and some wines.
2. The modifying ingredient include liqueurs, bitters, syrup, juice, milk cream and
other mixes like soda, tonic water, ginger ale, lemonade and colas.
3. Flavoring or coloring agent complements the modifying agent. Among these
are syrups, eggs, almond extract, etc. they are usually used in minimal
amount like a dash.
4. A garnish enhances the presentation of the drink. Among the ones used are:
5. A slice of fruit clipped on the rim of the glass or me to float on the drink. The
fruit that can be used are: cherry, banana, lemon, orange, pineapple, and
others,
6. A slice of some vegetables like celery, nutmeg,, mint leaves, parsley, onions,
etc.
7. Picks and other accessories.

Recipes for Mixed Drinks

A “recipe” is a set of instructions that describes how to prepare or make

something, especially a dish of prepared food.

A drink recipe must contain the following:

o Name of the drink

o Ingredients and standard portion
o Standard glassware, type of ice, method of preparation and mixing
o Finishing preparations (garnishing or other items that go with the specific
drink).

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For easier recall of the recipes, make a set of cards with a size of 3 by 5
inches. On one page of each card, print full name of the cocktail. At the back of the
card, write in proper order the abbreviated name of the drink, the glassware, and
type of ice, method of preparation, ingredients, and finally the garnish. It will also be
advisable to place a cooler code for the base liquor. For example, one can write all
vodka drinks in blue, all bourbon drinks in black, all gin drinks in red, etc.
Over the years, recipes have varied considerably and so with the standard
portion. However, the general practice is to use a portion size of 1 ½ ounces for all
basic drinks or all liquors or cordials.

Helpful Tips in Mixing Drinks

1. Use quality ingredients. Remember

that the quality of a drink depends
largely on the quality of its
ingredients.
2. Use plenty of ice for mixing. This
should be placed in the mixing glass
or shaker before adding liquor. Make
sure that the ice is crystal clear.
3. Always measure the ingredients so as
not to spoil any drink and to insure
consistency in quality and cost. Make sure the ingredients are used in the
correct proportion.
4. Some drinks are shaken with ice for better dilution. They can also be dissolved
with sugar and other heavy ingredients. Others are only stirred with ice.
Strictly follow the procedures so as not to spoil the drink.
5. Chill all glasses for chilled drinks. Heat glasses for hot drinks. Do not put
glasses in freezers as they will crack.
6. Simple syrup must be prepared in advance. Get a container and fill it with
sugar. Pour boiling water until the syrup reaches the original level of sugar
while stirring briskly.
7. To frost the rim of the glass, rub it with a slice of lemon and dip it in alt or
sugar as indicated in the recipe.
8. Mixers such as soda, water, tonic, ginger ale, and fruit juice should be added
to the liquor rather and not the other way around.
9. Always use the right glass for every drink.
10. Lemon or orange peel should be twisted over the drink otherwise the taste of
the drink will become bitter.

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11. If a recipe calls for an egg- either place the egg white or the egg first before
the spirit so as not to spoil the drink if the egg happens to be rotten.
12. Mixing of drinks maybe done in a large glass- a jug or a cocktail shaker.
13. Clear mixtures should be stirred. Cloudy ones should be shaken.
14. When a recipe talks of a dash- this means- just a drop or two.
15. The majority of cocktail shakers are fitted with a “strainer”. If this is not the
case, use a strainer for the ice when pouring from a mixing glass.
16. Prepare fruit juices before use.
17. Add sparkling liquids last.
18. Use cracked ice for shakers and lots of ice cubes for highballs.
19. Drinks that make use of clear liquor such as gin, vodka, dry vermouth, etc,
should be stirred. Drinks with other-mixed ingredients such as eggs, cream,
sugar, etc, should be shaken.
20. Before mixing cocktails, fill glasses with cracked ice to cool them. Remove the
ice and dry the glasses before pouring cocktails unto them.
21. Never use stuffed olives for cocktails. Green olives go well with martini, pearl
onions with a Gibson and cherries with Manhattan.
22. Make sure all the necessary ingredients and bar supplies are ready before
mixing them.

RECIPES FOR MIXED DRINKS

GIN BASED DRINKS

GIN SOUR GIN FIZZ

1 jigger gin 1 jigger gin

½ jigger lemon juice ½ jigger lemon juice
½ jigger simple syrup ½ jigger syrup
Garnish: 1 piece cherry and 1 slice of Soda water
orange Garnish: a slice of orange and 1 pc.
cherry
Build the gin, lemon juice and syrup into
a cocktail shaker with ice. Shake well Pour the gin, lemon juice and syrup into
and strain into a highball glass. Fill it up a cocktail shaker with ice. Shake well
with chilled soda water, stir. and strain into a highball glass. Fill it up
with chilled soda. Stir. Garnish with a
slice of orange and cherry.

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SILVER FIZZ GOLDEN FIZZ

1 jigger gin 1 jigger gin

1 piece egg (only the white) 1 piece egg ( yolk only)
½ lemon (get juice) ½ jigger lemon juice
½ jigger syrup ½ jigger syrup
Soda water Soda water

Pour the gin, egg white and lemon juice Pour gin, lemon juice and syrup into a
into a cocktail shaker with ice. Shake cocktail shaker with ice. Shake well and
well and strain into a highball glass. Fill strain into a highball glass. Fill it up with
it up with chilled soda water. Stir. chilled soda water. Stir.

ROYAL FIZZ GIN SLING

1 jigger gin 1 jigger gin

1 piece egg (white and yolk) ½ jigger simple syrup
½ jigger lemon juice Lemon juice
½ jigger syrup 1 slice orange and 1 piece of cherry
Soda water

Pour the gin, egg white and yolk, lemon Pour the gin, lemon juice and the syrup
juice and syrup in a cocktail shaker with into a Collins glass containing the ice. Fill
ice. Shake well and strain into a highball it with soda water and stir thoroughly.
glass. Fill it up with chilled soda water. Garnish with a slice of orange and
Stir. cherry. Serve with straw.

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Apply Your Knowledge

PART 1: BEVERAGE RECIPE BOOK MAKING

Directions: Create a beverage recipe book based on different preparation methods

below ( 5 recipes per method). Make sure to follow the standard contents of a recipe.
Standard Format: A drink recipe must contain the following:

o Name of the drink

o Ingredients and standard portion
o Standard glassware, type of ice, method of preparation and mixing
o Finishing preparations (garnishing or other items that go with the specific
drink).
Font Style/ Size: Tahoma 11
Spacing: Single space
Note:Submit two weeks before the Final Examination.

BUILD

STIR

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SHAKE

BLEND

Part 2
Directions: Out of twenty (20) recipes you collected, choose only one (1) of your
choice. Make a video of yourself while preparing/mixing a particular recipe. Use any
available items in your home. You may use labels for any alternative items.
Scoring will be done using the performance rating scale provided below. Please be
guided by the following.

20% -------------Communication skills

20% -------------Proper preparation and mixing procedures
20% -------------Presentation methods for different cocktails
10% -------------Garnish preparation creativity
15% -------------Showmanship skills
10% -------------Time Management
5%----------------Opening and serving beverage techniques

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Assess Your Knowledge

Part 1: Matching Type

Directions: Match column A to column B. Write the letter only on the box provided.

COLUMN A COLUMN B
________ 1. Cocktail A Drinks mixed with cube ice and
stirred in a mixing glass
________ 2. Built-in drinks B A drink where ingredients are put
together in a glass but not allowed to
mix or blend
________ 3. Highball drink C With heavy ingredients that are
blended in a blender
________ 4. Straight up D Drink served in a long glass
________ 5. On the rocks E An ounce of liquor served without
any mixture
________ 6. Stirred drinks F Single liquor, single mixed drinks
________ 7. Blended drinks G Served with ice
________ 8. Aperitif H A mixture of a base and a modifying
agent
________ 9. Tall drinks I Drink served before a meal
________ 10. Shaken drinks J With heavy ingredients that are
shaken with shaker

Part 2: Discussion
Directions: Discuss the following concisely. (5 points each)

1. In blending drinks, why should the bartender put the ice cubes to the shaker last?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
2. Why not to put ice in a beer when serving?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

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3. Compare/contrast shaken drinks from blended drinks?

_________________________________________________________
___________________________________________________________
__________________________________________________________________

References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second
Edition, Mindshapers Co., Inc.

Costas, K. et al. The Bar and Beverage Book (5th Edition), 2012, Published by John
Wiley & Sons, Inc., Hoboken, New Jersey
Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

TESDA Training Regulation in Bartending NC II, promulgated , 2013

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CONGRATULATIONS!!!

The road to finish this course may not be easy,

challenges were along the way,
but you were determined and braved.
With your commitment,
you proved that no distance can’t stop you from learning.
you surmounted all the barriers,
and now
“you reap what you sow”

Thank you for learning with us!!!

The capacity to learn

is a gift;
The ability to learn
is a skill;
The willingness to learn
is a choice.
Brian Herbert

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