Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

FOOD AND BEVERAGE SERVICES NCII

GRADE 11 & 12
Fourth Quarter: WEEK 3
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this module, you are expected to:
1. Content Standard:
 The learner demonstrates understanding of concepts, and principles in preparing the
dining room/restaurant area for service.
TLE_HEFBS9-12AS-Ic-d-2
2. Performance Standard:
 The learner:
1. demonstrates knowledge and skills in food and beverage service related to the
preparation of service station and equipment; and
2. perform hygiene and sanitation in food and beverage handling.
Specific Objectives:
 Identify the following tableware;
 List the steps on how to check the condition and cleanliness of the food and beverage
premises;
 Create a tent card; and
 Draw different types of tableware.

WHAT’S IN
Pre-test
Directions: True or False. Write T if the statement is true and F if the statement is false.

______________1. Manual Reservation System requires a person designated, usually a host or hostess,
to answer the phone, record the details of the said reservation.
______________2. Online Reservation System makes use of the internet through a website, where all
the necessary information needed for a reservation is keyed in by the guest.
______________3. One of the skills you need in taking reservations is telephone call handling skills.
______________4. Allot a time to check the reservation book to prevent double bookings.
______________5. Be mindful of spellings especially of the guests’ names

WHAT IS IT

Maintaining cleanliness and orderliness in the dining room at all times is a must. This does not only
attract customers but will keep them on coming back. Cleanliness means the absence of dirt, clutter, and
dust as well as pests, insects, and harmful microorganisms. Cleanliness means clean air and a pleasant
smell of the atmosphere. Orderliness means every furniture and furnishings, as well as dining equipment
are in place, are well-maintained, and in good working conditions.
Checking the Dining Area

A server must be detail-oriented. It is the responsibility of the server to make sure that the dining area is
clean before the beginning of the meal service. This responsibility includes checking and cleaning the
tables, chairs and front of the house.

Checking and Cleaning Front-of-the-House

Follow these steps to ensure that the front-of-the-house is always clean and in order.
1. Make sure that the dining room floor is clean. If it is carpeted, you may opt to vacuum the floor to
clean it thoroughly. If not, sweeping would suffice. If you decide to mop the floor to clean spills or
strains, be sure to use a wet floor sign to prevent accidents.
2. Move the chairs and tables to check for crumbs and spills. 3. Check the front lobby area for spills,
stains, and crumbs. Vacuum, sweep, or mop, if necessary.

Cleaning Tables and Chairs

Here are some steps to follow when cleaning tables and chairs.
1. Clean all tables and chairs using a clean, damp cloth. Clean the legs, back, and rung of chairs.
2. High chairs must be cleaned with sanitizing solution.
3. Check high chairs and make sure that they are in good working condition. Otherwise, report this to
the person-in-charge.
4. Remove gums under the tabletop and chair.

Mise En Place
Aside from setting up the dining area to provide comfort and safety to the guests, a server should also
perform mise en place of the station. Dishes, flatware’s, glassware, and linens should be prepared
before the start of the meal service. In some operations, these items are placed in areas where the
servers will have easy access such as in the service station or on the service table near the dining area.
This will speed up the service. Before the meal service, servers set up the original stock.

Dishes, glassware, and other items should be free of crack or chipping. If so, damaged items should be
discarded. This is also true for bent or damaged flatware. These items should also be clean and sparkling.
Yet, sparkling does not mean it is sanitary. This is why these items are sanitized prior to use.

Be guided by the following steps when cleaning and sanitizing dishes.

1. Wash and rinse sinks first using fresh and hot water.
2. Scrape excess food crumbs, and flush and soak items before washing.
3. Presoak if the dish has dried or cooked food.
4. Wash with soap.
5. Rinse thoroughly.
6. The final rinse must use extremely hot water with a sanitizing agent.
7. Air-dry everything. Wiping ware dry is not recommended.

Two-sink method
In the two-sink method, washing with detergent and rinsing with clean water are both done in the first
sink. It is important to ensure that the water temperature for rinsing reaches 43 0C or 1100F.

Three-sink method
Washing and rinsing are done in separate sinks in the three-sink method.

It is also necessary for servers to inspect and perform maintenance on equipment particularly the ones
in the stillroom. Stillroom is created to provide items that are needed for the service of a meal that is not
catered by other parts of the restaurant, such as the kitchen.

Some of the equipment found in the stillroom that must be checked prior to meal service is the
following:

 Refrigerator – used for storing milk, cream, butter, sugar, and the like
 Beverage making facilities – examples are carbonated drink and juice dispenser
 Salamander or toaster
  Bread slicing machine
 Worktop or cutting board Ice maker
 Coffee grinding machine and coffee maker

To provide comfort to the guests, the dining area must be thoroughly inspected before the beginning of
service. A good guest service begins even before the opening of any foodservice establishment.

Basic Types of Tableware

Silverware
Silverware can either be flatware, cutlery, or hollowware. Flatware is composed of all forms of spoon
and fork while cutleries are all other utensils used for cutting like the knives. Hollowware is a set of
receptacles, such as teapots, milk jugs, and sugar basins.

1. Flatware No dining area is complete without a variety of spoons, forks, and knives. That is why,
servers must be familiar with all the types of flatware and their uses.

a. Teaspoon is used for different items such

as coffee, tea, dessert, cereals, and soup.

b. Dessert spoon has a similar size as a soup

spoon but larger than a teaspoon and used
for desserts like crème brûlée and ice
cream.

c. A tablespoon is similar in shape as the

teaspoon yet much larger and is used for
serving bowls

d. The soup spoon is an oval-shaped spoon

that is wider and deeper than a tablespoon
and can hold more liquid

e. Demitasse spoon has a similar shape as a

standard teaspoon but has a long handle
and is designed for stirring coffee drinks,
such as espresso or cappuccino.

f. Bouillon spoon is a type of soup spoon

that is smaller than a regular soup spoon
and has a round bowl.

g. Iced tea spoon or soda spoon has a long,

thin handle and a small, oval-shaped bowl. It
is used to stir beverages, such as milkshakes
and root beer floats.

h. Grapefruit spoon or citrus spoon has a

similar design to a teaspoon but with an
elongated bowl with a serrated edge. The
 design is used to easily separate the fruit
from the rind.

i. The dinner fork is used for general

purposes but mostly for the main course. It
usually has four times. Others may have
three depending on the design.

j. Dessert fork is smaller and thinner than a

salad fork and is used for desserts like cakes
and pies.

k. The salad fork is smaller than a dinner

fork and is used for eating salads or smaller
items like sliced fruits. It can be used as an
alternative for a dessert fork.

l. The European dinner fork is usually found

in high-end restaurants. It is larger and
heavier than a dinner fork and is used during
formal occasions.

m. Snail fork has two long, pointed tines and

used to gently pry the meat from the snail
shell.

n. The fish fork is usually smaller than the

meat fork and is meant when eating fish

o. Salad serving fork is used to serve food as

a tossed salad.

p. Carving fork is used in conjunction with a

knife, specifically designed in carving meat

2. Cutlery
Since the right knife makes dining for guests easier and safer, the different types of knives
and its uses must also be noted.

a. A European dinner knife is larger and

heavier than a traditional dinner knife and
is used in formal occasions similar to
European dinner fork. This can be found in
many high-end restaurants.
 b. Dinner knife has a rounded tip and
slightly longer blade than that of a butter
knife. The main function is cutting rougher
foods and softer meat.

c. Butter knife has a dull edge and a

rounded point that is suitable for
spreading jam or butter onto soft food.

d. Butter spreader, the smallest knife in a

set of flatware, has a rounded tip and flat
blade that is used to spread butter, jelly,
and other toppings.

e. Steak knife is a special knife that has a

sharp tip and a serrated edge to cut thick
portions of meat.

f. Fish knife has varying shapes and sizes

which are used when fish is being served.

g. Carving knife has a straight edge, a

shorter, thinner and wider blade which
enables it to cut thin slices of meat

h. Pastry lifter is used to move the pastry

from the main dish to the dessert plate

Follow these steps when placing flatware and cutleries on the table:
1. Set knife, fork, and spoon approximately one inch away from the side of the plate.
2. Set fork and knives nine (9) inches apart so that a dinner plate would fit and be easily placed between
them.
3. Place forks at the left side of the cover with the tines pointing up.
4. Place the knives at the right side with the blades turned toward the plate.
5. Place spoons with bowls up at the right of the knives.
6. When knives are not used in the cover, place both the spoon and the fork on the right of the cover.

The placement of the silverware must follow the order in which it will be used. The first-used must be
placed at the outside of the cover and then proceeding toward the plate.

3. Hollowware
The following are the different types of hollowware to use when serving dishes.
a. Footed cup and saucer sets are used for serving
tea or coffee. A footed cup has a base that
extends from the bottom of the cup. This base fit
the notch in the saucer.

b. The teapot is usually a part of a set that

includes a coffee pot, sugar bowl, creamer, and a
serving tray and is primarily used to serve tea.

c. The sugar bowl is used in serving granulated

sugar as well as sugar cubes.

d. Creamer is similar in size as a sugar bowl with a

decorative handle and spout

e. The waste bowl does not have lid or handles

and functions as a container for used tea bags
and tea leaves.

f. Waiter tray is the largest and heaviest piece of

the tea set. It can be used for serving tea,
desserts, hors d’oeuvre, and a variety of finger
food and beverages.

g. A pitcher is used for serving different kinds of

beverages, such as water, iced tea, and soda.

h. The gravy boat is used for serving gravies and

sauces.

i. Compote dish is used for several purposes, such

as serving candies, steamed or baked fruit
desserts, and/or decorative purposes

Chinaware
Chinaware must blend well with the rest of the items on the table and with the general theme of the
food service establishment.

a. The dinner plate is nine (9) to 11 inches in

diameter and is used to serve entrées. Some have
a rim or coupe (no rim) shape.

b. The salad plate is similar to the dinner plate

but is smaller with sizes ranging from six (6) to
eight (8) inches. This plate can be used for salads
or desserts

c. Bread and butter plate is used for serving

bread, butter pats, whipped butter, and desserts.
This plate range in five (5) to seven (7) inches in
diameter

d. Luncheon plate is eight (8) to nine (9) inches in

diameter and is used for serving breakfast, lunch,
sandwiches, snacks, and desserts

e. The rimmed soup bowl is used for serving

soups, salads, and pasta. These bowls range in
size from seven (7) to 10 inches. It can be a
substitute for the bread and butter plate as part
of the typical five-piece place setting.

f. The lugged soup bowl is a small soup bowl that

has tab-like handles and is used for serving a
variety of soups.

g. Cream soup and saucer set features two

handles and a saucer and is larger than bouillon
soup and saucer sets. It is used in serving a
variety of soups

h. Bouillon soup and saucer set is smaller than

cream soup and saucer set and is used for serving
thin soup

i. Rimmed cereal bowl has a pronounced rim and

is used for serving cereal, soups, and dishes, of ice
cream.
j. Coupe cereal bowl is also used for serving a
variety of cereals, soups, salads, and desserts.
Unlike rimmed cereal bowls, coupe cereal bowls
do not feature a pronounced rim.

k. Fruit or dessert bowl ranges in four (4) to six (6)

inches in diameter. It is used in serving an
individual portion of fruit, nuts, and ice cream.

l. The mug is used for serving coffee or a

nighttime cup of tea. It is a good yet informal
alternative to the traditional cup and saucer set.

m. Demitasse cup and saucer is used for serving

very strong coffee. This is smaller than a standard
place setting cup.

n. Butter dishes can either be round or square.

This is placed in the center of the table so that it
is accessible to all guests.

o. Salt and pepper shakers come in different

shapes and sizes. The salt shaker has fewer holes
than the pepper shaker.

p. The oval vegetable bowl is a multipurpose

serving dish that can be used for serving
vegetables, fruits, casseroles, and bread.

q. The covered vegetable bowl has two handles

and a decorative lid and is used for serving hot
and cold food.

r. Oval platter that ranges from 12 to 20 inches is

used to serve WHAT

s. A chop plate or round platter is used to serve

meats. It can also be used for serving a
cornucopia of dishes, including cakes and pies

t. Relish dish is used for serving savory

condiments or appetizers, such as chutney,
pickles, or olives.
The bread-and-butter plate is placed on the left of the cover, above the tines of the fork. Sugar bowls
and salt and pepper shakers are situated at the center of the table. However, for the table set for two
that are placed against the wall, the sugar bowl and shaker need not be placed in the center but on the
side nearest the wall. Meanwhile, when a large table will require several sugars and creamers, these
items should be placed right in the center of the table where all the guests can conveniently reach them.

Glassware
Each beverage has its own specific serving glass. Below is a list of its types and functions

a. Collins or highball is used to serve beverages

such as juices, aerated drinks, etc.

b. Rock glass or tumbler is suitable for drinks that

are served with ice.

c. Whiskey or shooter is used for serving single

measures of liquor and shooters.

d. Beer schooner is used for serving bottled beers

and pilsners.

e. Beer mug is suitable for ½ measure of draft

beer.

f. Beer or pint is used to serve draft beer.

g. Red wine or Bordeaux glass is suitable for

serving red wine.

h. Wine or all-purpose glass can be used for

serving either red wine or white wine.

i. Champagne tulip or flute glass is best used for

serving sours, champagne, and champagne
cocktails.

j. Brandy snifter is used to serve brandy and other

similar cocktails.
 k. Sherry or port glass is suited for serving sherry
or port wine.

l. Liqueur or cordial glass is used to serve liqueurs

and layered shooters.

m. Cocktail or martini glass is used to serve a

variety of cocktails.

n. Coupette or margarita glass is best used for

serving frozen cocktail

o. Hurricane glass is best used for long drinks like

island iced tea, zombie, and hurricane.

Water goblet is placed above the tip of the dinner knife, at the right of the cover. Other glasses like
wines, liquor, and beer glasses are placed to the right of the water goblet.

Service Station mise en Place is the preparation of a waiter’s station in a food service area.
Typical side stand supplies would be:
1. All necessary flatware and cutlery: knives, soup spoons, forks
2. Crumbing-down equipment
3. Service plates
4. Tea/coffee equipment
5. Glassware/ beverage ware
6. Clean folded napkins
7. Toothpicks
8. Menus
9. Wine list
10. Clean table linens
11. Ice tongs
12. Order pads, guest checks, pencils
13. Condiments (salt, pepper, etc.)
14. Meal accompaniments (jam, coffee, cream, calamansi)
15. Clean placemats
16. Tip trays/booklets

Side Work
 It is a term for all the duties that the waiter or waitress performs other than those directly
related to serving the guests.
 It includes the opening duties, such as preparing the dining room and studying the menu, as well
as leaving the work area in proper order upon completion of the shift.

Preparing the side stand (waiter stand)

The side table is a storage and service unit located close to serving areas to reduce frequent trips to the
kitchen for supplies. One of the main opening duties is to stock the side stands nearest your station with
various service ware, garnishes, beverages, and supplies.

Sample Service Mise en Place

▪ Set dining room according to the floor plan.
▪ Chairs are placed neatly under the tables.
▪ Check for and then repair wobbly tables.
▪ Clean tables.
▪ Fold napkins.
▪ Polish flatware and glassware.
▪ Fill condiments.
▪ Stock service areas.
▪ Fill flatware mise en place plates.
▪ Make coffee and tea.
▪ Sweetener containers are full and clean.
▪ Salt and pepper shakers are full and clean.

Sanitation Standards in Handling Food Service Equipment

1. Set up and serve only the clean and sanitized glasses, cutleries, dinnerware, and other foodservice
equipment.
2. Equipment should not be exposed to contamination. Keep them in close drawers or cabinets.
3. Wiping cloth must be free from oil and food debris, and shall be used for no other purpose.
4. Wash hands before and after handling foodservice equipment.
5. Handle glasses by the stem of the base, cutleries by the handle.
6. Underline bowls with a plate and never serve them with the finger touching the rim.
7. Never hold or serve a toothpick, straw, or napkin with bare hands. Protect them from bacterial
contamination by serving them in wrappers or in their respective dispenser.
8. When serving additional cutlery or napkin, place them on a small plate to avoid direct contact with
the hand.
9. When setting up cutleries and glasses, avoid leaving finger marks on them by carrying them in trays or
by placing them inside a cloth napkin.
10. Never serve food and cutleries that have dropped on the floor.
11. To protect food from cross-contamination, keep them covered when they are not served
immediately.
12. Wash and wipe dry food containers before using them.
13. Avoid placing food on top of tables or counters.
14. Check the service station for cleanliness and possible pest infestation. Keep statin neat, clean, and
free of foul odor.
15. Never serve cutleries, glasses, cups, or dinnerware that are oily or with finger marks, lipstick marks,
or spot. Remove them from the service station and bring them to the dishwashing area for proper
washing. Use hot water to remove grease
A Tent Cards or a Table Tent is a convenient, self-standing promotional unit created from printed and
folded card stock. As the name implies, table tents are designed to be placed on tables, as well as
counters, desks, or any other horizontal surface. Its primary purpose is to show the menu or the
specialty of the day. They can also be used to advertise products and services or promote discounts.
Hostesses use them on the dining table as place cards. They may be color-coordinated for the event and
may contain designs or photos. Table tents may also be engraved by a printer or made on a color copier.
In addition, they may be embellished with a ribbon, glitter, silk flowers, beads, or pearls.

How to Make and Fold Table Cards

Things you will need:
▪ Card stock
▪ Printer
▪ Computer
▪ MS word or any graphics program
▪ Rubber cement or glue stick
▪ Scissors
▪ Ruler

Instructions:

1. Decide on the size of your table tents. It should be just the right size for the menu or any other
marketing information to fit in and be read legibly. Take also into consideration the size of your available
card stock. For example, you can make two 4 by 4 ¼ inches tent cards from an 8 ½ by 11-inch sheet of
card stock.
2. In Microsoft Word or other graphics software program, set the paper of the size you chose in portrait
mode. Set the top and bottom margins at 1 ½ inches. Set the side margins at ½-inch each.
3. Set the document to show two columns, and each column should have ½-inch margin on either side.
The center of the page will have a total 1-inch margin, or one-half inch for the left column and one-half
inch for the right column.
4. Using the ruler in the document, determine the midpoint. That is where the horizontal fold will be.
Your text will be contained beneath this “middle line.” Type your text in the lower sector (beneath the
middle line) of each column. Look at it in the “print preview” mode, and adjust the text. Have sufficient
blank space above and below the text.
5. Print the page. Fold back 1 ½ inches along the bottom of the page, and fold back 1 ½ inches along the
bottom page. Fold back the page along the horizontal centerline. Measure the page and find the center.
Cut along this vertical line (top to bottom of the page) to have two identical long pieces of paper.
6. Ensure that each tent is folded along the center horizontal line. Unfold the bottom 1 ½ inch margin of
the tent. Apply some rubber cement (or use a glue stick) along the lowest half inch. Bend the back of the
top margin over the glue-covered edge of the bottom margin and press. These 1½ -inch top and bottom
margins now form the base of the table tent.
WHATS MORE

Activity 1

Direction: List down the steps on how to check the condition and cleanliness of the following:

1. Front of the house

______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
2. Tables
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
3. Chairs
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
4. Glasses
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
5. Flatware and dishes
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________

WHAT I CAN DO

Activity 2.1

Direction: Your family has a restaurant. Your mother requested you to make a tent card. Your task now
is to make the tent card that your mother requested.

Activity 2.2

Direction: Draw different types of tableware and make an album. Draw in a long bond paper.
Then, arrange it according to the following:
• Silverware
• Chinaware
• Glassware
ASSESSMENT

1.

2.

3.

4.

5.

Directions: Identify the following tableware. Write your answer on the box.

Rubrics (Activity 2.1)

Description Score
The output was creatively and neatly done showing outstanding skills in making a 10
tent card.
The output was done creatively and neatly enough showing very good skills in 7
making a tent card.
The output was done simply and neatly enough showing poor skills in making a tent 4
card.

Rubrics (Activity 2.1)

Criteria Score
Creatively and neatly done showing much relevance to the given topic. 10
Done creatively and neatly enough but has no relevance to the given topic. 7
Done simply and neatly enough but has no so relevant to the given topic. 4

Web-based Articles:
Food Service Operations, (2018) accessed from https://www.brainkart.com
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Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher