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List of Supplies and Materials Food and Beverage Services NC Ii A. Provide Food and Beverage Services To Guests

The document lists the supplies and materials needed for food and beverage services training. It includes items for dining room reception, dining room laboratory, dining room furniture, linens, dinnerware, glassware, table amenities, and other miscellaneous items. It also lists the supplies needed for room service laboratories, including service stations, trolleys, trays, and tables. The kitchen laboratory is to include all mise-en-place for food service, as well as mock foods representing common orders.

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Charis Abad
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346 views3 pages

List of Supplies and Materials Food and Beverage Services NC Ii A. Provide Food and Beverage Services To Guests

The document lists the supplies and materials needed for food and beverage services training. It includes items for dining room reception, dining room laboratory, dining room furniture, linens, dinnerware, glassware, table amenities, and other miscellaneous items. It also lists the supplies needed for room service laboratories, including service stations, trolleys, trays, and tables. The kitchen laboratory is to include all mise-en-place for food service, as well as mock foods representing common orders.

Uploaded by

Charis Abad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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LIST OF SUPPLIES AND MATERIALS

FOOD AND BEVERAGE SERVICES NC II

A. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

Dining Room Reception


 Phone
 Reservation log book
 Dining room floor plan
 2 sets Menu for dining and room service
 Pen
 Menu pad/order slip
 Account/bill folders or Bill trays
 3 pcs. menu folder

Dining Room Laboratory


 Service station complete with all the mise-en-place for service as listed in the
range of variables in the Training Regulations

Dining Room Furniture


 1 unit. Service station
 At least square tables (48” x 48”)
 8 pcs. Dining room chairs

Linens
 2 pcs. Square table cloth (68” x 68”)
 6 pcs. Service napkin (12” x 12”) / Hand towels
 At least 20 pcs. Serviettes/cloth napkins
 Cleaning cloth
 2 pcs. top cloth

Dinner Ware
 8 pcs. Bread and butter plate (6” in diameter)
 8 pcs. soup plate bowl/plate with underliner
 8 pcs salad plates
 8 pcs fish plates
 8 pcs dinner plates
 8 sets cups and sauces
 8 soup bowls/soup plates with underliner
Silverware

 8 pcs. Dinner knives


 8 pcs. Dinner forks
 8 pcs. Bread and butter knives
 8 pcs. fish fork
 8 pcs. fish knives
 8 pcs. Steak knives
 8 pcs. soup spoon
 8 pcs. teaspoon
 8 pcs. dessert spoon and fork
 8 pcs service forks and spoons

Glassware
 8 pcs. Water goblets
 8 pcs. high ball/Collin glasses
 8 pcs. red wine glasses
 8 pcs. White wine glasses
 8 pcs. champagne glasses

Table Amenities
 2 pcs. centerpiece
 2 sets Salt and pepper shakers
 2 sets sugar and creamer dispensers/containers

Other Mise-En-Place
 3 pcs. Bar tray
 2 pcs. service tray
 2 pcs. oval/banquet tray with stand
 3 pcs. stainless pitcher
 10 table wines with cork
 2 pcs. Waiter’s friend
 2 pcs. Bread basket
 Wine bucket

B. PROVIDE ROOM SERVICE

Room Service Laboratory


 With service station filled with all the mise-en-place needed for service as listed
in the range of variables in the Training Regulations
 Room service trolley
 Room service trays
 Two (2) dining room tables
 Food covers
Room Service Bar Laboratory

 With All mise-en-place needed for bar service as listed in the range of
variables in the Training Regulations

Kitchen Laboratory
 With all the mise-en-place needed for food service as listed in the range of
variables in the Training Regulations
 With mock food to represent basic ordered food such as starters
(appetizers, soup, salad and pasta), main course and desserts
Actual or real breads (ex: dinner rolls) should be provided
 Tube Ice

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