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    FBS G11

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    Jheniel angangan
    This document provides information on food and beverage service equipment and standards for handling them. It discusses considerations for choosing tableware like durability, attractiveness, and versatility. It also outlines the steps for proper mise en place including setting up service stations with necessary flatware, cutlery, plates, and beverages. Finally, it lists sanitation standards like washing hands and equipment thoroughly to prevent contamination when handling food service items.

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    FBS G11

    Uploaded by

    Jheniel angangan
    49 views13 pages
    This document provides information on food and beverage service equipment and standards for handling them. It discusses considerations for choosing tableware like durability, attractiveness, and versatility. It also outlines the steps for proper mise en place including setting up service stations with necessary flatware, cutlery, plates, and beverages. Finally, it lists sanitation standards like washing hands and equipment thoroughly to prevent contamination when handling food service items.

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    This document provides information on food and beverage service equipment and standards for handling them. It discusses considerations for choosing tableware like durability, attractiveness, and versatility. It also outlines the steps for proper mise en place including setting up service stations with necessary flatware, cutlery, plates, and beverages. Finally, it lists sanitation standards like washing hands and equipment thoroughly to prevent contamination when handling food service items.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    49 views13 pages

    FBS G11

    Uploaded by

    Jheniel angangan
    This document provides information on food and beverage service equipment and standards for handling them. It discusses considerations for choosing tableware like durability, attractiveness, and versatility. It also outlines the steps for proper mise en place including setting up service stations with necessary flatware, cutlery, plates, and beverages. Finally, it lists sanitation standards like washing hands and equipment thoroughly to prevent contamination when handling food service items.

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    You are on page 1of 13

    FOOD AND

    BEVERAGES
    SERVICES NCII
    Your Pre-service
    Teacher

    Merry Jesha Yañez


    Tableware or plate ware – table appointments over which
    food is placed during dining.

    • Durability
    • Attractiveness in color, size, and shape of each piece
    • Suitability
    • Possibility of replacements or availability
    • Versatility of use
    • Workmanship
    • Design in relation to the style of service
    • Type
    • of material in relation to one’s requirements
    • price
    Other considerations:
    • The cup should fit firmly the saucer; its handle should
    be large enough for easy grasps.
    • Plates that are around are easier to stack than square or
    free form ones.
    • Plate ware with heavily embossed patterns collects dust
    and dirt in the grooves and may need frequent cleaning
    with a brush
    • There is an advantage in buying products individually
    or by open stock. Sets have a harder possibility of
    individual piece replacements.
    Cleaning and polishing food Tip on handling utensils and service
    ware
    and beverage service
    • Never hold the fork by its tines, the
    equipment spoon by its bowl, and the knife by its
    Although the food and blade.
    beverage service equipment are • Hold all flatware by the handle.
    hygienically washed and sterilized
    in high temperature of a washing
    Mise en place
    French term which means ‘ put into
    cycle in a commercial dishwasher,
    • place’ pre-service preparations. Mise en
    it is still necessary to polish all place allows the use teamwork, which is
    crockery and glassware by hand essential to maintain energy levels
    before they are placed on the table throughout the day and to help avoid
    or use to serve food and drinks. overtime pay.
    Service Station mise en place
    - Is the preparation of a waiter’s
    station in a food service area.

    1. All necessary flatware and 9. wine lists


    cutlery: knives, soup spoons, forks 10. clean table linens
    2. Crumbling down equipment 11. ice tongs
    3. Service plates 12. order pads, guest checks, pencils
    4. Tea/coffee equipment 13. condiments ( salt, pepper, etc.)
    5. Glassware/beverages 14. meal accompaniments ( jam,
    6. Clean folded napkins coffee, cream, calamansi)
    7. Toothpicks 15. clean placements
    8. menus 16. tip trays/ booklets
    Side work Preparing the side stand ( waiter
    stand)
    • term designating all duties, the The side stand is a storage and
    waiter or waitress performs service unit located close to
    other than those directly serving areas, which eliminates
    related to serving the guest. frequent trips to the kitchen for
    • includes the opening duties supplies. One of the main opening
    such as preparing the dining duties is to stock the sides stands
    nearest your station with various
    room and studying the menu, service ware, garnishes,
    as well as leaving the work beverages, and supplies
    area in proper order upon
    completion of the shift.
    Sample Service Mise en Place

    • set dining room according to • stock service area


    floor plan • fill flatware mise
    • chairrs are placed neatly under plates
    the tables • make coffee and tea
    • check for and then repair wobbly • sweetener containers
    tables are full and clean
    • clean tables • salt and pepper
    • fold napkins shakers are full and
    • polish flatware and glassware clean
    • fill condiments
    1. Set up and serve only clean and sanitized
    glassess, cutleries, dinnerware, and other
    food service equipment
    SANITATION 2. Equipment should not be exposed to
    STANDARDS IN contamination. Keep them in close drawers
    or cabinets
    HANDLING FOOD 3. Wiping cloth shall be free from oil and food
    debris, and shall be used for no other
    SERVICE purpose.
    EQUIPMENT 4. Wash hands before and after handling food
    service equipment.
    5. Wash hands before and after handling food service
    equipment.
    6. Underline bowls with plate and never serve them with the
    finger touching the rim.
    7. Never hold 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 in a
    small plate to avoid direct contact with the hand.
    9. When setting up cutleries and glassess, avoid leaving
    fingerbmarks 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
    pestinfestation. Keep ststion nest, clean, snd free of foul
    odor.
    15. Never served culeries, glasses, cups, or dinnerware
    that are oily or with finger marks, lipstick mark or spot.
    Remove them from the service staion and bring them to
    the dishwashing area for washing. Use hot water to
    remove grease.
    TENT CARDS

    Also known as TABLE


    TENTS, are triangular table
    displays. They are folded
    in a way that is readable
    from both sides of the
    displays. Its primary
    purpose is to show the
    menu or the specialty of
    the day. They can also be
    used to advertise products
    and sevices or promote
    discounts.
    THANK YOU

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