A Strong Partner for Sustainable Development

MODULE
IN
TRACK 1

Food and Beverage Service and

Procedure

COLLEGE OF BUSINESS AND MANAGEMENT

BS in Entrepreneurship

1
 Module No:1

The Food Service Industry

2nd Semester AY 2020-2021

Prepared by:

Eddel Mae T. Madriñan

Instructor I

2
 Table of Contents

Page
Title Page 1
Table of Contents 3
Instruction to the user 4
Introduction 5
Chapter 1 6
Pre- Test 7
Lesson 1 8
Activity/Exercise 11
Post-Test/Evaluation 16
Lesson 2 17
Activity/Exercise 23
Post-Test/Evaluation 26
Reference 28

INSTRUCTION TO THE USER

3
 This module would provide you an educational experience
while independently accomplishing the task at your own pace or
time. It aims as well to ensure that learning is unhampered by
health and other challenges. It covers the topic about Philippine
Tourism, Geography and Culture.

Reminders in using this module:

1. Keep this material neat and intact.

2. Answer the pretest first to measure what you know and what
to be learned about the topic discussed in this module.
3. Accomplish the activities and exercises as aids and
reinforcement for better understanding of the lessons.
4. Answer the post-test to evaluate your learning.
5. Do not take pictures in any parts of this module nor post it to
social media platforms.
6. Value this module for your own learning by heartily and
honestly answering and doing the exercises and activities.
Time and effort were spent in the preparation in order that
learning will still continue amidst this Covid-19 pandemic.
7. Observe health protocols: wear mask, sanitize and maintain
physical distancing.

Hi! I’m Blue Bee, your WPU

Mascot.

Welcome to Western Philippines University!

Shape your dreams with quality learning

experience.

STAY SAFE AND HEALTHY

4
 INTRODUCTION
This module will serve as an alternative learning material. The instructor will
facilitate and explain the module to the students to achieve its expected learning
outcomes and to ensure that they will learn amidst of pandemic.

This material provides knowledge, develop the various skills and cultivate the
proper attitudes needed for the delivery of quality service of food and beverage
operations in hotel and restaurants. It aims to teach the learner about the
introduction to the food and beverage industry, develop the food and beverage
product knowledge, manage the responsible service of alcohol, prepare and serve
cocktails, prepare and serve non-alcoholic beverages. It discusses a link between
kitchen and service area, provide advice to patrons on food and beverage
services, provide room service, provide silver service, take food orders and
provide courthouse table service, this module also contains on how to manage
intoxicated persons. It is very important that the learner cooperates by using this
module page by page and completing all the given activities. At the end of the
module, the learning outcomes are evaluated based on the different tasks given
to the learner.

Through the learner’s cooperation in this kind of flexible learning this material
can be helpful resource on its subject matter, and it will awaken us the desire to
travel and experiences these beautiful destinations. It is expected that after using
this module the learner will become well-oriented on the coverage of this
chapter.

5
 Chapter 1
Introduction to the Food and Beverage Industry

Overview

This chapter presents comprehensive discussions of the introduction to the food

and beverage.

Lesson 1 History of food service industry: History of food service industry globally
in Greece and Rome, medieval Times, Coffee House, Eighteenth Century, French
Revolution, American Revolution, Nineteenth Century, and Twentieth Century),
The beginning of food service Industry in the Philippines.

Lesson 2- The Restaurant: it contains Definition of restaurant, different types of

restaurant, restaurant Categorization Factors, 9 Key elements

Learning Outcomes

At the end of this module, students can;

1. explain the evolution and trends of the food and beverage industry
2. define what is restaurant
3. differentiate types of restaurant
4. identify restaurant categories
5. recall key elements in successful restaurant

6
 Pre-test

True or False. Write True if the Statement is correct and write False if the
statement is incorrect.

_______ 1. Cabalen, meaning town mate features Kapampangan dishes since

the
early 1960’s.
_______2. During the 16th century two exotic imports began to influence the
culinary habits of Western Europe: coffee and tea.

_______3. The first and the oldest restaurant operation in the united state was
opened in Boston (Jullien’s Restarator) in 1794 and Unim Oyster
House has been opened since 1826.

_______4. Hotel is a retail establishment that serves prepared food to

customers.
Service is generally for eating on premises, though the term has been
used to include take-out establishments and food delivery services.

_______ 5. The beginning of food and beverage industry in the Philippines, the
French were the forerunners of the developmental rudiments of the
commercial type of foodservice.

7
 Lesson 1_____________
The History of Food and Service Industry
A. Learning Outcomes

After reading this lesson, you can discuss:

1. discuss the history of food service operations.
2. discuss the development in food service industry.
3. identify the places that have important contributions to the rise of the
food service industry; and
4. cite the names of famous people who influence the food industry.

B. Time Allotment: 1 Week

C. Discussion

History of Food Service Industry Globally Greece and Rome

• Ancient Greeks rarely dined out, although they enjoyed the social aspect of
dining and often got together for banquets.
• Romans’ meals were primarily served in the home.
• Romans’ desires for exotic foods and spices increased trade, stretching the
Roman Empire farther east and north.

History of Food Service Industry Globally Medieval Times

• On the European continent, Charlemagne established rest houses for

pilgrims in the 8th century. The sole purpose of several orders of the
knighthood was to protect pilgrims and provide hospitality on their routes.
• As travels and travelers increased during the middle ages, so did the number
of wayside inns in Europe.
• As the quality of the inns improved, more people began to travel. Many of the
wealthy travelers had demands of the inns being upgraded.

8
• A la carte dining was practically unknown until the nineteenth century, these
households practiced what might be called discriminatory feeding where
different meals were served to persons of different rank.
• Despite this medieval host who naturally knew nothing of germs and
sanitation, forks or finger bowls, set forth their own rules for public suppers,
few of which would seem out of place today.
• In the late sixteenth century, a type of eating place for commoners called an
ordinary began to appear in England. These places were taverns serving a fixed
price, fixed menu meal at a long common table.

History of Food Service Industry Globally Coffee House

• During the 16th century two exotic imports began to influence the culinary
habits of Western Europe: coffee and tea.
• Tea developed much more slowly than coffee as a common beverage and
attain widespread use most notably in England- and there not even until the
mid-nineteenth century.
• By 1675, Venice had dozens of coffee houses, including the famous Café
Florian on the piazza San Marco.
• Coffee was generally served in a dish or a small bowl, a little larger than
today’s coffee cup, without a handle.

History of Food Service Industry Globally Eighteenth Century

• As the colonies grew from scattered settlements to towns and cities, more
and more travelers appeared, along with more accommodations to serve them.
• The local inn/tavern/ordinary in the colonies soon became a gathering place
for residents, a place where they could catch up on the latest gossip, keep up
with current events, hold meetings, and conduct business.

History of Food Service Industry Globally the French Revolution

• French revolution helped to change the culinary history. France which is

now a nation that awaits with bated breath the Michelin’s annual selection
of three-star restaurants had only one restaurant worthy of that rating two
hundred years ago.

9
 • The Tour d’Argent opened in 1533, and for over two centuries it was
unique.
• Only the traiteurs or canteens were allowed by law to sell cooked meat to
the public, and they were limited to cooking for banquets.
• Monsieur Boulanger, “the father of the modern restaurant,” sold soups at
his all-night tavern.
• The term restaurant (from the french restaurer,to restore) first appeared in
the 16th century , meaning “a food which restores”. And referred
specifically to a rich high flavored soup.
• In 1767 , He challenged the traiteurs monopoly by creating soup of sheep’s
feet in white sauce.
• BOULANGER won and soon his restaurant, Le Champ D’Oiseau , was
restoring hundreds of hungry patrons with succulent, well-prepared
dishes.
• In 1782 , The Grand Tavern de Londres , a true restaurant , opened the Rue
de Richelieu ;three years later , Aux Trois Fveres Provencaux opened near
the Palais-Royal.
• The French Revolution in 1794 literally caused heads to roll-so much so
that the chefs to the former nobility suddenly had no employment.
• Almost all went into the restaurant business.
• Restaurant spread rapidly across the world.
History of Food Service Industry Globally The American Revolution

• The first and the oldest restaurant operation in the united state was
opened in Boston (Jullien’s Restarator) in 1794 and Unim Oyster House has
been opened since 1826.
• Most restaurant continue on the standard approach of providing a shared
meal on the table to which customers would then help themselves (service a la
francaise, commonly called “family style” restaurants) something which
encouraged them to eat rather quickly.
• According to the current edition of Larousse Gastronomique the first cafes
(defined generally as places selling drinks and snacks) was established in
Constantinople in 1550. it was a coffee house, hence the word “cafe”.
• J. Williard Marriott was one of the earliest in flight caterers as a result of
innovative actions by William Kahrl, the manager of a new Marriott Hot
Shoppe across the road from Washinton’s Hoover Airport (now Washington
National Airport) in the late 1930s.
• Alongside the railroad station, sometimes part of it, the Harvey House
made its appearance-the first one in 1876, at topeka. Soon there was one at
every larger railroad stop. Harvey employed pretty, polite, white-aproned, and
very competent waitresses, who lived in the premises. This was the first
railroad operation.
• Salad bars first appeared in the late 1960’s in mid-rise restaurants like
steak and Brew, featuring bon fide salad fixings to keep customers busy and
happy until the real food came.

10
History of Food Service Industry Globally Nineteenth Century

• By the early 1800s, the English had begun to borrow the concept of the
restaurant from their French neighbors. In 1856, Antoni Crème published La
Cuisine Classique. This was the beginning of the a la carte menu.
• The Americans used their special brand of ingenuity to create something for
everyone by 1848.
• The famous Delmonico’s was at the top of the list of American restaurants for a
long time as they were known as the only expensive and aristocratic restaurant in
the United States.

History of Food Service Industry Globally Twentieth Century

• By the turn of the century, more people were working and therefore eating out
more, especially for lunch.
• During World War II in the 1940s, the lodging industry prospered as people
travelled for war-related reasons.
• After World War II, in the 1940s and 1950s, the quick-service restaurant
segment of the industry grew quickly.
• In the 1960s, commercial air travel became popular, and builders focused on
land near airports as the next new place to situate hotels, motels, and foodservice
facilities.

The Beginning of Food Service Industry in the Philippines

• In the Philippines, foodservice existed as early as the time of the barangay

system.
• The Chinese were the forerunners of the developmental rudiments of the
commercial type of foodservice.
• The earliest recorded date of Chinese -Philippines trade is 982 AD.
• Traders with valuable merchandise came to Luzon from Fookien Southern
China.
• During the Spanish period, Chinese food became popular that they were no
longer peddled by ambulant vendors but were served under more
permanent structures.

11
 • From then on, many concepts and practices have been introduced by other
countries which have contributed to the development of foodservice in the
Philippines. Changes have been taken place with increasing speed due to
many factors like modern technology, new legislations and urbanization.

Several Filipino specialty restaurants have endured the test of time in the past
decades.

1. Aristocrat Restaurant- it is considered as the truly Filipino restaurant

that started operation in 1936 and is still in business up to present.
2. Max’s Restaurant- well known for it’s tender, juicy and crispy fried
chicken since liberation time.
3. Barrio Fiesta- is still capturing the spirit of fiesta, a feast day honoring a
towns patron saint.
4. Cabalen, meaning town mate features Kapampangan dishes since the
early 1980’s.
5. Jollibee- Tony Tan Caktiong and his family opened a Magnolia Ice
Cream parlor from Bankerohan, Davao City to Cubao in 1975 with
Jolibee as the original name. From the humble ice cream as parlor,
Jollibee has become one of the biggest fast-food chains in the world
with 1,655 stores worldwide and total sales of more than US$1 billion.
As of March, 2008, JFC has 1,466 stores in the Philippines namely,
Jolli bee (627), Red Ribbon Bakeshop (194), and ManongPepe’s (4)

12
D. Activities/ Exercise

Instructions: Answer the question yourself. Write your answer in a whole sheet
of paper.

Essay. Explain briefly the following:

1. The food service in the 19th and 20th centuries.

2. How did the Food Service Industry bring about major changes in the
Philippines?
3. How can you describe the food service establishment then and now?
4. Give and elaborate trends in the foodservice industry nowadays.

13
Rubrics for Essay:

Indicator Needs Improvement Satisfactory Excellent

(1) (3) (5)
Content/ Paper has no clear The writer is The paper is clear
Substance sense of beginning to and focused.
0f Answer central define the It holds the
(40%) theme. Topic topic and attention of
is not well provided the reader.
defined and additional Relevant
discussed information, details and
even though additional
development information
can still be provided
done. enrichment
to the theme.
Organization of The writing lacks The organizational The organization
Thoughts clear sense of structure is enhances
and direction. strong and
Delivery There is no enough to showcases
(30%) identifiable move the the central
structure of reader idea. The
answer. without too structure of
much information
confusion. is compelling
Information and moving
presented are for the
somewhat reader.
organized and
clear.
Sentence Fluency The writing is not The writing invites The writing has an
and Quality easy to read oral reading, easy flow and
of writing orally and but tends to cadence.
(20%) does not have be more Sentences
fair mechanical are well built
interpretive than fluid. and
reading. demonstrates
a good grasp
of standard
of writing
conventions
(e.g. spelling
punctuation,
grammar and
usage) that
invites
expressive
oral reading.
Presentation The paper is messily The format only has The form and the
(10%) written. It a few presentation
14
lacks images mistakes and of the next
that may is generally enhances the
support the easy to read ability for the
ideas. and pleasing reader to
to the eye. understand
Images and connect
provided to with the
illustrate the message. The
idea are writer
somewhat provided
related. images that
support the
central
theme.

15
E. Post-Test/ Evaluation

This evaluation contains 20 questions to test your knowledge of this lesson.

Once you have answered the questions please do not forward your result to your
classmates. Always check your answers and forward it to me. This will serve as basis in
grading you in this subject. Best Luck!

Part I. Multiple Choice. Encircle the correct answer.

1. Considered as the truly Filipino restaurant that started operation in 1936

and is still in business up to present.
a. Cabalen Restaurant c. Barrio Fiesta
b. Aristocrat Restaurant d. Max’s Restaurant
2. A restaurant that capturing the spirit of fiesta, a feast day honoring a
town’s patron saint.
a. Cabalen Restaurant c. Barrio Fiesta
b. Aristocrat Restaurant d. Max’s Restaurant
3. What is the first and the oldest restaurant operation in the united states
was opened in Boston in 1794
a. Jullien’s Restarator c. Unim Oyster House
b. Café Florian d. Le Champ D’Oiseau
4. One of the biggest fast-food chains in the world, owned by the Ciaktiong
Family.
a. Red Ribbon Shop c. Jollibee
b. Magnolia Ice cream parlor d. Mang Inasal
5. In the _______, commercial air travel became popular, and builders
focused on land near airports as the next new place to situate hotels,
motels, and foodservice facilities.
a. 1980’s c. 1960’s
b. 1970’s d. 1950’s
6. Who is the father of restaurant?
a. William Kahrl c. Antoni Crème
b. Tony Tan Caktiong d. Monsieur Boulanger
7. In what year the lodging industry prosper?
a. 1940’s c. 1960’s
b. 1950’s d. 1970’s
8. The _______ opened in 1533, and for over two centuries it was unique. a.
a. Tour d’Argent c. Le Champ D’Oiseau
b. La Cuisine Classique. d. famous Café Florian

9. Restaurant known for it’s tender, juicy and crispy fried chicken since liberation
time.
a. Jollibee c. Max’s Restaurant
b. Barrio Fiesta d. Aristocrat Restaurant
10. Who established rest houses for pilgrims in the 8th century on the
European continent?
a. William Kahrl c. Antoni Crème
16
 b. Charlemagne d. J. Williard Marriott

Lesson 2_____________

The Restaurant

A. Learning Outcomes

After reading this lesson, you can discuss:

1. classification the types of restaurants
2. differentiate types of restaurant.

B. Time Allotment: 1 week

C. Discussion

Restaurant- is a retail establishment that serves prepared food to customers.

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

Restaurants sometimes a feature of a larger complex, typically a hotel where

the dining amenities are provided for the convenience of the residents and of
course for the hotel with a singular objective to maximize their potential
revenue. Such restaurants are often also open to non-residents.

Different Types of Restaurants

1. Fine Dining
Fine dining environment
Most of the population might only visit high-end establishments for special
occasions, such as an anniversary, birthday, or wedding. The majority of
fine dining restaurants can be characterized by the following:

• Formal dress code and fine dining etiquette

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

17
2. Casual Dining
The ambiance of casual dining restaurants varies greatly based on the
brand and intended customer base, but most share the following qualities:

• Moderately-priced menus
• Table service
• Low-key atmosphere
• Unique decor

3. Contemporary Casual
Recently, contemporary casual restaurants have emerged. These types of
eateries are modern and trendy with a distinct brand. Many follow eco-
friendly protocols and serve unique, healthy food options featuring fusion
cuisine.

Usually table service

Modern casual yet trendy atmosphere
Emphasis on visuals with Instagram-worthy decor and food presentation

4. Family Style
Some family style restaurants only feature shareable platters. Other
restaurants offer a family style option along with the option for individual
dishes. Below are common attributes of a family style restaurant:

Food served on large platters for parties to share

Table service
Guests typically pass around the dishes and serve themselves
Many boast a casual atmosphere, though upscale family style restaurants
exist as well

5. Fast Casual

Fast casual dining

There is a rising number of fast casual restaurants that cater to people
looking for a quick bite that's healthier than fast food but more affordable
than sit-down, casual restaurants. Most fast casual restaurants have the
following characteristics:

Quality of food and prices are usually higher than fast food but lower than
casual dining
Counter service
Casual, contemporary environment and decor

6. Fast Food
You're likely familiar with the most popular fast food restaurants, like
McDonald's and Taco Bell. Below are the characteristics shared by most fast
food places:

Focus is primarily on quick service

Counter service or drive-thru
Usually a chain and serves standardized meals made of processed food
18
Casual ambiance
Food served in disposable items, like plastic containers, paper food trays,
and to-go bowls

7. Cafe
Whether you need a quick cup of coffee on your way to work or are catching
up with an old friend, cafes provide a versatile space for different purposes.
Most cafes have the following attributes:

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

8. Buffet
Buffets allow guests to customize their dining experience by providing an
array of options to choose from. Some are referred to as "All You Can Eat"
restaurants, and most feature a theme, such as buffets that specialize in
Chinese or Indian food. Below are common characteristics of a buffet:

A selection of food at a fixed price

Food on buffet bars from which guests serve themselves
Modest to extensive selection (might include salad, soup, appetizers, hot
entrees, dessert, and fruit)
Could feature one cuisine or multiple
Usually a casual, yet elegant decor

9. Food Trucks and Concession Stands

Food trucks and concession stands can take various forms. This might be
your city street falafel food truck, your baseball game hot dog stand, or
your organic burger food truck. Food stands and food trucks are
convenient options, as owners purchase a small unit (food truck or stand)
instead of a large brick-and-mortar space. While the range of food types
and quality of food differs, most food trucks and concession stands share
the following characteristics:

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

10. Pop-Up Restaurant

Pop-up restaurants, bars, and stands are a new trend that allows owners,
chefs, and guests to try new food and restaurant concepts and creations.
Pop-up restaurants can be anything from a beer garden only open for the
summer to a sit-down restaurant in an unconventional location that's
briefly open for a month or two. Below are some of the qualities of a pop-up
food concept:

Operates temporarily from a few hours to a few months

19
The location varies from shipping containers and old unused buildings to
outdoor spaces and rooftop gardens
Creative, contemporary concept
May include counter service, food stand or food truck service, or full table
service
Depend on technology and social media to spread the word

11. Ghost Restaurant

Ghost restaurants are also known as virtual restaurants or delivery-only

restaurants. Ghost restaurants minimize overhead costs, so owners and
chefs can focus on efficiency and developing quality culinary creations.
They have more flexibility to alter their menus, as they don't need to change
physical copies and only need to update their online websites. Most ghost
restaurants have the following features:

Delivery only
Partner with third-party delivery services, like Food Panda or Grab Food.
No brick-and-mortar location
Range of food types
Strong website and social media presence

Restaurant Categorization Factors

We can distinguish restaurants from one another by a variety of elements.
Below are the broadest and most common factors people use to categorize
restaurants:

1. Formality Spectrum. The decor of a restaurant, along with how

guests are expected to dress, determines how casual or upscale an
eatery is. In addition, table service versus counter service and the
attentiveness of the servers are also indicators.
o Fine dining: high-end decor, formal dress, full table service, and
attentive servers
o Casual restaurants: relaxed atmosphere, casual dress, full table
service, counter service, or less formal servers
2. Price. Restaurants fall under a price range of inexpensive to quite
pricey.
3. Food. Restaurants further differ as a result of each establishment's
type, quality, and presentation of food.
o Type of Food: Menus may be based on a cuisine from a certain
region, or they may solely feature innovations from the chef. Other
restaurants might devise menus based on specific types of food, as
pizzerias and steakhouses do, or according to certain diets, like plant-
based ones.
o Quality of Ingredients: Quality relates to what the ingredients
are, where they’re from, and how they are prepared. For

20
 example, a restaurant may solely utilize fresh, local, and organic
ingredients. On the other hand, an eatery might use processed food
made with preservatives. A restaurant might employ a made-to-order,
deliberate preparation process, or it may prepare large quantities
quickly in bulk.
o Presentation of Meals: Some restaurants feature highly aesthetic
dishes with garnishes, whereas other restaurants utilize a more modest,
simple presentation. Some restaurants only serve food in disposable
take-out items and others serve on the finest dinnerware.

9 keys Elements that makes a Restaurant Business Successful

“Successful people don’t do different things; they do things differently.”

The characteristics of a good restaurant do not differ from regular

restaurants; successful restaurants recognize these characteristics and
work accordingly.

1. Understanding Of The Restaurant Business

So many restaurants open each year and close down within the first
year itself. In the case of independent restaurants, 25% of restaurants
shut down within the first year of operations, to be exact. This happens
because of zero understanding of the business.

Operations are an essential part of the restaurant business and require

experience and understanding to manage them.

2. Great Food

A famous restaurant is known for its food, and great tasting food is a
vital feature of a good restaurant. No matter what you do, if the food at
your restaurant is not great, people will not return. This is why
delicious food is a key element of a successful restaurant.

3. Location

The location of the restaurant matters. The location of a restaurant is

counted as one of the features of a good restaurant. A restaurant
business located in a popular area is bound to see a better footfall as
compared to the one found in a remote area.

4. Smart Menu Planning

A smartly designed menu can do wonders for your restaurant. A well-

designed menu draws the attention of the customers to the high-profit
items and boosts sales. A well-designed menu is one of the most crucial
characteristics of a good restaurant.

5. Guest Experience

21
 Excellent customer service is an inherent trait of a successful restaurant
business. Customer service constitutes the entire customer experience,
right from the politeness and helpfulness of the staff, to the service—
how soon the food arrives, the price of the dishes, restaurant ambiance,
etc. Effective customer engagement also plays a vital role in improving
the overall customer experience.

6. Owner’s Involvement

The owner’s involvement is one of the most underrated parts of

restaurant management. Depending on the restaurant manager
becomes inevitable in the case of multiple outlets; however, even then,
the owner must oversee all operations.

7. Marketing

One of the critical elements of a successful restaurant is a successful

marketing plan. Marketing is essential. Marketing is one of the
essential key elements of a successful restaurant business.

Online Marketing - Digital marketing is considered to be more

popular as well as an effective way to reach out to customers. It
primarily consists of social media marketing, email and SMS
marketing, and a growing online presence.

Offline Marketing -Hosting events, local advertising, distributing

pamphlets, etc. are some of the ways of doing offline marketing for your
restaurant.

8. Partnerships

There’s no set rule to this, but it is generally seen that restaurants

owned in alliance tend to flourish. As a first-time restaurateur, it would
be great if you can find a seasoned partner who already has a few
restaurants in his kitty. This would not only reduce the risks of loss but
would also enable you to learn a thing or two about restaurant
management. Once you understand the industry and various restaurant
operations, you can open your venture.

9. Staff Satisfaction

Behind a successful, well-functioning restaurant, there is an efficient

and loyal team. A happy staff is a productive staff. If employees are not
satisfied, their dissatisfaction is almost certain to be reflected in their
work

22
D. Activities/ Exercises

1. List and classify names of food and beverage service establishment

in your area.
2. Using your list, choose 2 establishments and identify it’s strength or
edge among other competitor.
3. Search atleast 5 trends in the food service industry worldwide and
choose 1 to elaborate.

23
Rubrics for Essay:
Indicator Needs Satisfactory Excellent
Improvement
(3) (5)
(1)
Content/ Paper has no The writer is The paper is clear and
Substance 0f clear sense of beginning to focused. It holds the
Answer central theme. define the topic attention of the reader.
Topic is not well and provided Relevant details and
(40%)
defined and additional additional information
discussed information, provided enrichment to
even though the theme.
development
can still be
done.
Organization of The writing lacks The The organization
Thoughts and clear sense of organizational enhances and
Delivery (30%) direction. There structure is showcases the central
is no identifiable strong enough idea. The structure of
structure of to move the information is
answer. reader without compelling and moving
too much for the reader.
confusion.
Information
presented are
somewhat
organized and
clear.
Sentence The writing is not The writing The writing has an easy
Fluency and easy to read invites oral flow and cadence.
Quality of orally and does reading, but Sentences are well built
writing (20%) not have fair tends to be and demonstrates a
interpretive more good grasp of standard
reading. mechanical of writing conventions
than fluid. (e.g. spelling
punctuation, grammar
and usage) that invites
expressive oral reading.
Presentation The paper is The format The form and the
(10%) messily written. only has a few presentation of the next
It lacks images mistakes and is enhances the ability for
that may support generally easy the reader to
the ideas. to read and understand and connect
pleasing to the with the message. The
eye. Images writer provided images
24
 provided to that support the central
illustrate the theme.
idea are
somewhat
related.

E. Post Test/ Evaluation

This evaluation contains 15 questions to test your knowledge of this lesson.

Once you have answered the questions please do not forward your result to your
classmates. Always check your answers and forward it to me. Best Luck!

Part I. Fill in the Blank. Write the correct answer in a whole sheet of paper.

____________ 1. An establishment that serves prepared food to customers.

25
_____________2. A type of restaurant that allow guests to customize their
dining experience by providing an array of options to choose from.

_____________3. One of the critical element of a successful restaurant, it is

essential key element of a successful restaurant business.

_____________4. A type of restaurant also known as virtual restaurants. It

minimize overhead costs, so owners and chefs can focus on efficiency and
developing quality culinary creations.

_____________5. An establishment that provide a versatile space for different

purposes. Many people work or socialize for period of time.

_____________6. One of the type of marketing that considered to be more

popular as well as an effective way to reach out to customers.

______________7. It derive form the French verb restaurer, meaning to

restore.

______________8. It is the engine behind your restaurant success, it directly

impacts your ability to fund essential aspect of the restaurant, one of the factor
people use to categorize a restaurant.

______________9. An establishment that focus is primarily on quick service

Counter service or drive-thru, usually a chain and serves standardized meals
made of processed food.

______________10. A type of restaurant that the owners purchase a small unit

instead of a large brick-and-mortar space. Normally serve a small menu of a
singular type of food.

Part I. True or False. Write True if the Statement is correct and write False if
the statement is incorrect.

__________1. Hotel is a retail establishment that serves prepared food to

customers. Service is generally for eating on premises, though the term has been
used to include take-out establishments and food delivery services.
__________2. The majority of fine dining restaurants can be characterized by
the Formal dress code and fine dining etiquette and high-end decor and a formal
atmosphere.

26
__________3. A smartly designed menu can do wonders for your restaurant. A
well-designed menu draws the attention of the customers to the high-profit items
and boosts sales.
__________4. The partnership is one of the most underrated parts of
restaurant management. Depending on the restaurant manager becomes
inevitable in the case of multiple outlets; however, even then, the owner must
oversee all operations.
___________5. A family style restaurants only feature shareable platters. Other
restaurants offer a family style option along with the option for individual dishes.
Guests typically pass around the dishes and serve themselves

Reference

Webstaurant Store Food Service Equipment and supply company 2003-2020

https://www.webstaurantstore.com/article/353/types-of-restaurant.html

The Restaurant Times

https://www.posist.com/restaurant-times/restro-gyaan/9-essential-traits-
successful-restaurant.html

Dr. Grayfield T. Bajao

Mr. Rafael M. Bachanicha, MBA, MSHRM
(2019) Fundamentals in Food Service Operation. Wiseman’s Books Trading, Inc.

27
Disclaimer: This module is prepared for instructional purposes only based on the
course syllabus. The teacher who prepared this module does not claim ownership on its
contents, but patterned the ideas from different sources.
`

28
 Student’s Information

Name: Program: Year and Section:

_________________________________________
Contact No.: E-mail address: Facebook
Account:_________________________________________
Messenger
Account:_____________________________________________________

Congratulations for completing this module!

Privacy Notice for Module:

For this Module, we collect your name, program, year and section, contact number, email
address, Facebook and messenger account when you submit your printed module for purposes
of coordination and communication.

All personal information collected will be stored in a secure location and only authorized staff will
have access to them.

WPU-QSF-ACAD-82A Rev. 00 (09.15.20)

 Vision 2020
WPU: the leading knowledge center for sustainable
development of West Philippines and beyond.

Mission
WPU commits to develop quality human resource and green
technologies for a dynamic economy and sustainable
Development through relevant
instruction, research and extension
services.

Core Values
(3CT) Culture of
Excellence
Commitment
Creativity
Teamwork