Food and Beverage Service II

UNIT OF COMPETENCY : PREPARE THE DINING

ROOM/RESTAURANT AREA FOR
SERVICE

UNIT CODE : TRS512387

Learning Outcome Learning Content

1. Take table 1.1 Inquiries are answered promptly, clearly and
reservations accurately.
1.2 Pertinent questions are asked to complete the
details of the reservations.
1.3 Reservations data are recorded on forms
accurately based on establishment’s standards.
1.4 Details of the reservations are repeated back and
confirmed with the party making the reservation.
1.5 Additional information about the food service
establishment is provided when necessary.

2. Prepare service 2.1 Service or waiter’s stations are stocked with

stations and supplies necessary for service.
equipment 2.2 All tableware and dining room equipment are
cleaned, wiped and put in their proper places.
2.3 Special tent cards and similar special displays are
put up for promotion.
2.4 Cleanliness and condition of all tables, tableware
and dining room equipment are checked.
2.5 Water pitchers and ice buckets are filled.
2.6 Electrical appliance or equipment like coffee pots,
tea pots, plate warmers etc. in the dining area are
turned on and kept ready.
2.7 Condiments and sauce bottles are refilled, and the
necks and tops of the bottles are wiped clean and
dry.
3. Set up the tables in 3.1 Tables are set according to the standards of the
the dining area food service establishment.
3.2 In cases where the menu is pre-arranged or fixed,
covers are set correctly according to the
predetermined menu.
3.3 Tableware and glassware are wiped and polished
before they are set up on the table.
3.4 Cloth napkins are folded properly and laid on the
table appropriately according to napkin folding
style.
3.5 Buffet or display tables are skirted properly
taking into account symmetry, balance and
harmony in size and design.
4. Set the 4.1 Lights are adjusted according to time of the day.
mood/ambiance of 4.2 Tables, chairs and other dining room furniture are
the dining area arranged to ensure comfort and convenience of the
guests.
4.3 Appropriate music is played when applicable
4.4 Floors/carpets are cleaned and made sure are dry.
4.5 Air-condition or cooling units are adjusted for the
comfort of the guests
4.6 Decorations are set-up according to theme or
concept of the dining room.

Information Sheet

1.1-1
Inquiries

1. Telephone Calls - May be received through the following:

1.1 Telephone - always play a significant role in hospita
industry. People from all round the world call for ma
booking or asking information or transferring messa
the guest or for various other purposes. If you are a
hotelier, then you may have to answer telephone ca
This happens mostly with front desk staffs.

1.2 Fax - All your business faxes are managed in the

cloud. Receive, sign, send and store faxes online. No mo
busy signals or waiting for faxes. Send, receive, sign and
faxes directly from your computer, laptop, phone or tablet
your business faxes are managed in the cloud. Receive, s
 send and store faxes online. No more busy signals or wai
for faxes. https://www.efax.com.ph
1.2 Email – sample email of a customer.
Hi Deygus,

Thank you for responding.  I have changed the form and

also updated it again since I sent this question in.  I have
actually tested the form a couple of time and the email rea
does come me.One more question if you don't mind.  This
is very long and there is a lot of wasted space.  Is there a
to take out some of the extra space?

I was so delighted to find this website and a form that fits

needs.  Keep up the decent work.

Mary

1.3 Internet -
1.4 In person

2. Details of the May include:

reservation 2.1 Date of reservation –
2.2 Time of arrival
2.3 Number of persons
2.4 Name of person who will use the reservation
2.5 Name of person making the reservation
2.6 Contact details of the person checking in and of the
person making the reservation
2.7 Specific requirements

3. Reservation records May include:

or forms 3.1 Reservation Sheets
3.2 Logbook
3.3 Computer
3.4 Reservation Cards

4. Supplies May include:

4.1 Napkins
4.2 Menu folders
4.3 Order slips
4.4 Wine list
4.5 Condiments
4.6 Toothpicks
 4.7 Table cloth/Placemats
4.8 Salt and Pepper shakers

5. Tableware May include:

5.1 Dinnerware/chinaware
5.1.1 Cover/service plate
5.1.2 Dinner plate
5.1.3 Entrée plate
5.1.4 Fish plate
5.1.5 Bread plate
5.1.6 Soup bowl/plate
5.1.7 Cups and saucers
Competency Based Learning
Material
 Qualification:
Food and beverage Service II

No. Unit of Competency Code

1. Prepare the dining room/ restaurant area for TRS512387

service

2. Welcome guest and take food and beverage service to TRS512388

guest

3. Promote food and beverages production TRS512389

4. Provide food and beverage services to guest TRS512390

5. Provide room service TRS512391

6. Receive and handle guests concerns TRS512392

Unit of Competency:

Prepare the dining room/ restaurant area for

service

Learning Outcome:

1. Take table reservation

2. Prepare service stations and equipment’s
3. Set up the tables in the dining area
4. Set the mood/ambiance if the dining area

Learning Content:

1.Taking Reservation
2. Table Set-up
3. Napkin Folding
4. Skirting design in buffet/ display tables
5. Dining room/restaurant equipment

Information Sheet 1.1-1

1. Details of Reservation

1.1 Date of reservation

1.2 Time of arrival

1.3 Number of person

1.4 Name of person who will use the reservation

1.5 Name of making the reservation

1.6 Contact details of the person checking in and

of the person making the reservation

1.7 Special Requirements

 Information Sheet 2.2-2

2.1 Dinnerware/ 2.2 2.3 2.4 Hollowware

Chinaware Glassware Silverwares/Flatware’s
2.1-1. Cover/ 2.2-1. Stem 2.3-1. Dinner Fork 2.4-1. Soup
Service Plate wares Tureen
2.1-2. Dinner Plate 2.2-2. Fooled 2.3-2. Dinner Spoon 2.4-2. Platters
wares
2.1-3. Entrée Plate 2.2-3. 2.3-3. Soup Spoon 2.4-3. Coffeepots
Tumblers
2.1-4. Fish Plate 2.2-4. Mugs 2.3-4. Butter Knife/ 2.4-4. Teapot
Spreader
2.1-5. Bread Plate 2-3-5. Steak Knife
2.1-6. Soup 2.3-6. Fish Fork
bowl/plate
2.1-7. Cups and 2.3-7. Dessert Fork
Saucers 2.3-8. Teaspoon

Information Sheet 3.3-3

3.Napkin Folding

3.3-1. Pyramid

3.3-2. Birds of Paradise

3.3-3. Bishop’s Hat

Napkin Folding
3.3-4. Rose Bud

3.3-5. Sail

3.3-6. Candle

3.3-7. Crown

3.3-8. Goblet Fan

 Information Sheet 4.4-4

4.Skirting Design in Buffet/ Display Tables

4.4-1. Diamond Style

4.4-2. Pleated Box
4.4-3. Shirred Pleat Skirting Design in Buffet/
4.4-4. Single Pleats Display Tables
4.4-5. Tulips
4.4-6. Scallops
4.4-7. Butterfly

Information Sheet 5.5-5

5.Dining Room/ Restaurant Equipment

5.5-1. Service Tray

5.5-2. Gueridon
5.5-3. Cake Display
5.5-4. Refrigerator/Chillers
5.5-5. Coffee Makers/Machines
5.5-6. Point of Sales
5.5-7. Wine Service Equipment

Self-Check 1.1-1

1. All about knowledge in the subject matter.

1.1.1. What are the different table skirting and napkin folding
style?
 1.1.2. How will you treat your guest?
1.1.3. Name at least Five (5) dinnerware/chinaware.

Self-Check 2.2-2

2. Demonstration/skills.

2.2-1. Make at least Ten (10) Table Napkin folding Style.

2.2-2. Perform a table setting/ American Style.
2.2-3. Demonstrate the diamond style in skirting.

Self-Check
3.3-3
3. Methods of Assessment

3.3-1. Practical/Demonstration for table setting, skirting and

napkin folding.
3.3-2. Role play to test the students if the knowledge and skills
in taking reservation to the guest in telephone reservation.
3.3-3. Oral questioning in different tableware.