GOVERNMENT PROPERTY

DEPARTMENT OF EDUCATION
NOT FOR SALE
DIVISION OF SAN JOSE DEL MONTE CITY
San Ignacio St., Poblacion, City of San Jose del Monte 3023
1
LEARNING
ACTIVITY SHEETS
(LAS)
Technology and Livelihood
Education
Food and Beverage Services
Types of Service
(TLE_HEFBS9- 12GO-IIa-b-1)

PRETEST
MULTIPLE CHOICE. Write the letter that corresponds to the BEST answer in
the space provided.

______1. The guests get plates from the stack and goes to buffet counter where
food is kept in large casseroles and platters with burners.
A. Buffet service B. American Service
C. Russian Service D. French Service
______2. The following are examples of special service, except _____________.
A. room service B. kiosk
C. lounge service D. grill room service
______3. Which of the following is an example of single point service?
A. room service B. kiosk
C. lounge service D. grill room service
______4. It is a type of service wherein the diners are served their food already
dished out for them on plates.
A. Buffet service B. American Service
C. Russian Service D. French Service
______5. It is the other term of American Service.
A. Silver Service B. Buffet Service
C. Platter Service D. Family Service
______6. In this type of service, the guests pay for coupons of respective food items.
A. Self-service B. Buffet service
C. Special service D. Single point service
______7. Method of service of whole or part of meal on tray to customer in situ, such
as hospitals, aircraft, or railway catering.
A. room service B. tray service
C. lounge service D. grill room service
______8. Service of variety of foods and beverages in lounge area of a hotel or
independent place.
A. room service B. tray service
C. lounge service D. grill room service
______9. The waiter picks the platter from hot plate and presents it to the host for
approval and serves each guest using a service spoon and fork.
A. Silver Service B. Buffet Service
C. Platter Service D. Family Service
______10. The guests select food from the cart while sitting at their tables and are
later served from the right. It is offered for small groups of VIPs.
A. Silver French Service B. Cart French Service
C. Banquet French Service D. Family French Service

______11. The servers serve food on each individual’s plate from guest’s left side.
A. Silver French Service B. Cart French Service
C. Banquet French Service D. Family French Service
______12. Which is not true about Silver Service?
A. Silver service is always served from the right.
B. Meals are served to the customer from platters, not plated in the kitchen.
C. The guest to the host’s right is served first.
D. Service continues clockwise.
______13. The food is taken in platters and casseroles and kept on the table of
guests near their plates.
A. Buffet service B. American Service
C. Russian Service D. French Service
______14. Which is not an example of a table service where the guests enter the
dining area and take seats.
A. Buffet service B. American Service
C. Russian Service D. French Service
______15. Customer orders and avails food and beverage from a single counter and
consumes it off the premises.
A. take away B. vending
C. kiosk D. food court

Objectives
Types of Table Service
At the end lesson, students are expected to:
1. define what table service is;
2. enumerate the different table service; and
3. give the importance of understanding the different types of food service

Key Concepts

Table service refers to the varied ways in which food is presented and served
at the table and the objects utilized at the table such as dishes, glasses, plates,
silverware and table linens. The style chosen can directly influence the ambience
and tone of the event therefore it is key to get it right.

A. COMMON TYPES OF TABLE SERVICE

1. American Service/Plate Service- The food is served on the guest’s plate,
prepared in the kitchen & brought to the guest. This type of Food & Beverage service
is commonly used in restaurants where Food & Beverage service is required to be
fast or formal. The plates are always served from the right side.

2. English Service/Family Service Food is brought on platters by the waiter. Each

guest has a pre-heated plate on the table. The waiter serves from the platter, always
from the left side onto the guest’s plate. For “supplement” service the waiter
replenishes new platters from the kitchen.

3. French Service - It is very personalized and private service. The food is taken in
platters and casseroles and kept on the table of guests near their plates. The guests
then help themselves. It is expensive and elaborate service commonly used in fine
dining restaurants.

Types of French Service

 a. Cart French Service − The food is prepared and assembled at tableside.
The guests select food from the cart while sitting at their tables and are later served
from the right. It is offered for small groups of VIPs.
b. Banquet French Service − The food is prepared in the kitchen. The
servers serve food on each individual’s plate from guest’s left side. For
replenishment, the servers keep the food platters in front of the guests.

4. Gueridon Service- This partial cooking is done beside the guest table for
achieving a particular appearance and aroma of food, and for exhibiting
showmanship. It also offers a complete view of food. The waiter needs to perform
the role of cook partially and needs to be dexterous.

5. Silver Service- The food is presented on silver platters and casseroles. The table
is set with sterling silverware. The food is portioned into silver platters in the kitchen
itself. The platters are placed on the sideboard with burners or hot plates. At the time
of serving, the waiter picks the platter from hot plate and presents it to the host for
approval and serves each guest using a service spoon and fork.

Silver service is the name given to the highest standard of table service. This
usually includes serving at table. It is often performed by a silver service “waiter”
using service forks & spoons from the customers left.
In France, this kind of service is known as “English Service”.
a) Silver service is always served from the left.
b) Meals are served to the customer from platters, not plated in the kitchen.
c) The guest to the host’s right is served first.
d) Service continues clockwise.
e) Plates are cleared from the right.
f) Glasses are stacked in a diagonal to the right & away, with wine (by course) in
order, & then lastly, water glass in front.

6. Russian Service- The food is sent out of the kitchen piping hot when the time is
right for it, and offered to diners by waiters, serving from a diner's left side. Meats are
sent out of the kitchen already carved on platters.
B. ASSISTED SERVICE
 The guests enter the dining area, collect their plates, and go to buffet
counters and help themselves. The guests may partially get service at the table or
replenish their own plates themselves.

1. Buffet 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.
Sit-down buffet restaurants, the tables are arranged with crockery and
cutlery where guests can sit and eat, and then replenish their plates.

2. Self Service- The guests enter the dining area and select food items. They pay
for coupons of respective food items. They go to food counter and give the coupons
to avail the chosen food. The guests are required to take their own plates to the
table and eat.

3. 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.

4. Self-Point Service- The guest orders, pays for his order and gets served all at a
single point. There may be may not be any dining area or seats.

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.

Food Kiosk The customer enters the choice and amount of money
physically and the machine dispenses what customer
demanded accurately.

Take Away Customer orders and avails food and beverage from a
single counter and consumes it off the premises.

F&B Vending Machine The customer can get food or beverage service by
means of automatic machines. The vending machines
are installed in industrial canteens, shopping centers,
and airports.

C. SPECIAL SERVICE
 It is called special service because it provides food and beverage at the
places which are not meant for food & beverage service.

Grill Room Service Various vegetables and meats are displayed for better
view and choice. The counter is decorated with great
aesthetics, and the guest can select meat or vegetable
of choice. The guest then takes a seat and is served
cooked food with accompaniments.
Tray Service Method of service of whole or part of meal on tray to
customer in situ, such as hospitals, aircraft, or railway
catering.
Trolley/Gueridon Food is cooked, finished or presented to the guest at a
Service table, from a moveable trolley. For example, food
served on trollies for office workers or in aircrafts and
trains.
Home Delivery Food delivered to a customer’s home or place of work.
For example, home delivery of pizza or Meals on
Wheels.
Lounge Service Service of variety of foods and beverages in lounge
area of a hotel or independent place.
Room Service The food is served to guests in their allotted rooms in
hotels. Small orders are served in trays. Major meals
are taken to the room on trolleys. The guest places his
order with the room service order taker.

Activity 1
Directions: Write ACCURATE if the statement is true and correct and FAULTY if the
statement is incorrect.
1. Home Delivery is a type of service wherein food delivered to a
customer’s home or place of work
2. Single Point Service provides food and beverage at the places
which are not meant for food & beverage service.
3. In Kiosk, the customer enters the choice and amount of money
physically and the machine dispenses what customer demanded
accurately.
4. In Self Service, the guests go to food counter and give the
coupons to avail the chosen food. T
5. The two types of French Service are Cart French Service and
Silver Service.
6. Family Service is a type of service where the waiter brings food on
platters, shows to the host for approval, and then places the
platters on the tables.
7. American Service is where the food is taken in platters and
casseroles and kept on the table of guests near their plates.
8. In Sit-down buffet restaurants, the tables are arranged with
crockery and cutlery where guests can sit and eat, and then
replenish their plates.
9. Special Service is a type of service where the guests enter the
dining area, collect their plates, and go to buffet counters and help
themselves.
10. Food court 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.

Activity 2
Direction: Identify the type of service presented in the picture. Choose the correct
answer from the box.

Take aways F&B Vending Home Delivery Room Service

Grill Room Service Food Court F&B Kiosk Lounge Service
Tray Service Gueridon Service
1. ____________________

2. _____________________

3. ______________________
 4. ______________________

5. _______________________

Activity 3

Direction: Cut out 3-5 pictures or print pictures of food and beverage stores you can
see in a food court in the Philippines. (3 points each)
1. Name of the Mall/Venue of the Food Court: _______________________
2. Pictures of food and beverage stores.
3. How do they serve their food o beverage? _________________________
4. What food/s or beverage/s they offer? ____________________________
5. If you will rate their service from 1-5, 5 is the highest and 1 is the lowest, what will
be your rate? Explain your answer. _________________________________
 Example:

1. Name of the Mall/Venue of the Food Court: Starmall

2. Pictures of food and beverage stores.

3. How do they serve their food o beverage? You will choose from their menu and
then they will take your order. You need to pay first before they serve your order.
4. What food/s or beverage/s they offer?
Paotsin -Buko Juice, Sharksfin with rice, dumplings
Lugaw Republic - Lugaw, Tokwa, Baboy, Gulaman
Mang Chaa -Different Flavors of Milk Tea
5. If you will rate their service from 1-5, 5 is the highest and 1 is the lowest, what will
be your rate? Explain your answer. 5 – Their food is great and affordable.
CRITERIA 5 4 3 2 1
Attractiveness & The brochure The brochure The The The brochure
Organization has has attractive brochure brochure's has no
exceptionally formatting has some has limited formatting
attractive and well- formatting formatting and
formatting and organized and and organization
well-organized information. organized organization of material
information. of of
information. information.
Content - Use of facts and Use of facts Use of facts Use of facts Use of facts
Accuracy/ the quantity of and quantity and quantity and quantity and quantity
Quantity information is of information of of of information
exceptional. is very good. information information is limited.
is good but is present
not but limited.
consistent.
Writing - Brochure has Brochure has Brochure Brochure Brochure has
Organization exceptional very good has good has limited no
organization organization. organization organization organization
.
Writing - There are no There are There are There are Grammatical
Grammar grammatical very few some several mistakes are
mistakes in the grammatical grammatical grammatical so numerous
brochure. mistakes in mistakes in mistakes in that the
the brochure. the the readability of
brochure. brochure. the brochure
is impaired
Graphics/ Graphics go well Graphics go Graphics go Graphics do Graphics not
Pictures with the text and well with the well with the not go with present in the
there is a good text, but text, but the brochure.
mix of text and there are so there are accompanyi
graphics. many that too few and ng text or
 they distract the appear to
from the text. brochure be
seems "text randomly
heavy". chosen.
Sources Careful and Careful and Careful and Sources are Sources are
accurate accurate accurate not not
records are kept records are records are documente documented
to document the kept to kept to d accurately accurately or
source of all of document the document or are not are not kept
the facts and source of the source kept on on any facts
graphics in the most of the of some of many facts and graphics
brochure facts and the facts and
graphics in and graphics.
the brochure. graphics in
the
brochure.

Post-test
MULTIPLE CHOICE. Write the letter that corresponds to the BEST answer in the
space provided.
______1. It is expensive and elaborate service commonly used in fine dining
restaurants.
A. Buffet service B. American Service
C. Russian Service D. French Service
______2. The following are examples of special service, except _____________.
A. F&B vending B. tray service
C. lounge service D. grill room service
______3. Which of the following is not an example of single point service?
A. cafeteria service B. kiosk
C. lounge service D. take away
______4. The guest takes his plate from a stack at the end of each table or requests
the waiter behind the table to serve him. 
A. Buffet service B. American Service
C. Russian Service D. French Service
______5. It is type of service where food is arranged on serving dishes with a
serving utensil and then offered to each guest.
A. Silver Service B. Buffet Service
C. Platter Service D. Family Service
______6. This is the service of customers at a single point where they consume on
the premises or they take away
A. Self-service B. Buffet service
C. Special service D. Single point service
______7. The guest then takes a seat and is served cooked food with
accompaniments.
A. room service B. tray service
C. lounge service D. grill room service
______8. It is organized as a subdivision within the food and beverage department
of high-end hotel and resort properties.
A. room service B. tray service
C. lounge service D. grill room service
______9. It is a method of food service at the table, with waiter transferring food
from a serving dish to the guest's plate, always from the left.
A. Silver Service B. Buffet Service
C. Platter Service D. Family Service
______10. It is a technique in which platters of food are assembled in the kitchen,
brought by table-side, and served to guests à la carte.
A. Silver French Service B. Cart French Service
C. Banquet French Service D. Family French Service

______11. It is a method in which food is partially prepared in the kitchen and brought
out on a cart to be fully prepared table-side.
A. Silver French Service B. Cart French Service
C. Banquet French Service D. Family French Service
______12. Which is not true about American Service?
A. Guests are seated.
B. Foods are pre-portioned in the kitchen, arranged on plates and served
by servers from the left.
C. Beverages are served from the left.
D. Used dishes and glasses are removed from the right.
______13.  In this service, a duty is passed on to the butler, guests are
seated, and large serving platters and bowls are filled with foods in the
kitchen and set on the dining tables by servers.
A. English service B. American Service
C. Russian Service D. French Service
______14. It is the other term for Russian Service.
A. Service a le russe B. Servicio a le russe
C. Service a la russe D. Service a le russei
______15. It is generally an indoor plaza or common area within a facility that is
contiguous with the counters of multiple food vendors and provides a common self-
serve diner.
A. take away B. vending
C. kiosk D. food court
References
DepEd Curriculum Guide- Food and Beverage Services
e-TESDA Online Program

Book
Andrews, Sudhir. (2008). Textbook of Food and Beverage Management
 Prepared:
IAN JIREH M. AQUINO
Teacher-Developer

Checked:
SANCHO D. ANTIPONA II
TLE Coordinator/ MT/ HT:

LIBERTY ESCOBAR
LR Coordinator

SANCHO D. ANTIPONA II
Language Evaluator
 Noted:
JUNARLITO RONDINA
School Head