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    FBS Module 1

    Uploaded by

    Jasmine Balbin
    This document contains a lesson plan for a Grade 11 Food and Beverage Services module on providing a link between the kitchen and service area in a restaurant. It discusses the workflow structure and food storage areas in a restaurant, as well as common service items. It also covers communication skills, including vertical and horizontal communication. Positive reinforcement techniques are explained as a way to encourage good employee performance. Activities at the end of the document involve designing a restaurant floor plan, kitchen layout, and organizational chart.

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    FBS Module 1

    Uploaded by

    Jasmine Balbin
    58 views3 pages
    This document contains a lesson plan for a Grade 11 Food and Beverage Services module on providing a link between the kitchen and service area in a restaurant. It discusses the workflow structure and food storage areas in a restaurant, as well as common service items. It also covers communication skills, including vertical and horizontal communication. Positive reinforcement techniques are explained as a way to encourage good employee performance. Activities at the end of the document involve designing a restaurant floor plan, kitchen layout, and organizational chart.

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    Food and Beverage Services

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    This document contains a lesson plan for a Grade 11 Food and Beverage Services module on providing a link between the kitchen and service area in a restaurant. It discusses the workflow structure and food storage areas in a restaurant, as well as common service items. It also covers communication skills, including vertical and horizontal communication. Positive reinforcement techniques are explained as a way to encourage good employee performance. Activities at the end of the document involve designing a restaurant floor plan, kitchen layout, and organizational chart.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    58 views3 pages

    FBS Module 1

    Uploaded by

    Jasmine Balbin
    This document contains a lesson plan for a Grade 11 Food and Beverage Services module on providing a link between the kitchen and service area in a restaurant. It discusses the workflow structure and food storage areas in a restaurant, as well as common service items. It also covers communication skills, including vertical and horizontal communication. Positive reinforcement techniques are explained as a way to encourage good employee performance. Activities at the end of the document involve designing a restaurant floor plan, kitchen layout, and organizational chart.

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    You are on page 1of 3

    Escuela San Gabriel de Colegio de San Gabriel

    Arcangel Foundation, Inc. Arcangel of Caloocan


    ______________________________________________________________________
    Phase 10 Package 6 Block 1 Lot 1-5, Bagong Silang Caloocan City

    GRADE 11 Food and Beverage Services

    Module 1: Providing Link in Kitchen in Service Area

    Lesson 1: Workflow Structure in the Food and Beverage Service

    Flow of food – the movement of food in food service operation.

    Workflow Structure – the process of food is monitored to ensure to efficient pick up of


    food items.

    Food Storage

    1. Dry Food Storage


    2. Non-Food Storage
    3. Refrigerated Food Storage

    Food Service Systems

    Conventional food service system – the food is prepared in the kitchen of food service
    establishment, the food is held for a short time before it is served in the dining area.

    Ready-prepared food service system – the food is prepared on the premises then the
    prepared food is chilled or frozen and stored for use at a later time.

    Most Common Service wares used in Food Service

     Dinnerware
     Flatware
     Beverageware
     Linens

    Lesson 2: Communication and Interpersonal Skills

    Vertical Communication - an announcement of policies or rules starts from the manager


    goes down to the heads of units then trickles down to the rank and file.
    Horizontal Communication - the heads of different units or members of the rank and file
    in the different units can communicate between and among each other on issues and
    concerns that affect unit or resolve problems to effects a smooth, well-coordinated
    operation

    1
    Positive reinforcement - it is based on the assumption that human behavior is
    determined by responses and stimuli or environmental conditions and a person’s
    behavior can be changed by changing the environment to which the person responds
    Tangible reinforcement Such as bonuses, prizes, and other rewards are used in food
    service.
    Intangible reinforcement such as praises or words of appreciation and encouragement
    also yield positive response from employees.

    Activity 1
    For activities 1 – 3, think that you already have your own restaurant. Follow the
    directions to complete each activity.
    Design the general floor plan of your restaurant showing the location of kitchen, dining
    room, and other related areas.

    Activity 2
    Design in detail your kitchen showing entrance for deliveries to storage areas and
    preparation and cooking areas, to the pickup area for the prepared food that is ready for
    delivery to the dining area.

    2
    Activity 3
    Make an organizational chart of your restaurant.

    Activity 4

    Answer the following questions.

    1. Explain: Food and Beverage Services is to Restaurant while Heart is to Man.


    ________________________________________________________________
    ________________________________________________________________
    ________________________________________________________________
    2. Why do we need to establish a link between the kitchen and the dining area?
    ________________________________________________________________
    ________________________________________________________________
    ________________________________________________________________
    3. Does Food and Beverage Services affects the food industry? Why or Why not?
    ________________________________________________________________
    ________________________________________________________________
    ________________________________________________________________
    4. How does communication and interpersonal skills affect the performance of the
    employees?
    ________________________________________________________________
    ________________________________________________________________
    ________________________________________________________________
    5. What is the impact of Positive Reinforcement to the employees?
    ________________________________________________________________
    ________________________________________________________________
    ________________________________________________________________

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