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Food and Beverage Services Ncii: Quarter 1 Module 1: Prepare The Dining Room/Restaurant Area For Service
Food and Beverage Services Ncii: Quarter 1 Module 1: Prepare The Dining Room/Restaurant Area For Service
Food and Beverage Services Ncii: Quarter 1 Module 1: Prepare The Dining Room/Restaurant Area For Service
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Food and
Beverage Services
NCII
Quarter 1
Module 1: Prepare the Dining
Room/Restaurant Area for Service
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Food and Beverage
Services NCII
Quarter 1 - Module 1:
Prepare the Dining
Room/Restaurant Area for
Service
This instructional material was collaboratively developed and reviewed by
educators from public and private schools, colleges, and/or universities. We
encourage teachers and other education stakeholders to email their feedback,
comments, and recommendations to the Department of Education at
action@deped.gov.ph.
We value your feedback and recommendations.
3
TABLE OF CONTENTS
Cover Page 1
Copyright Page 2
Introduction 6
Pre-Test 8
Definition of Terms 12
Lesson 1. Food and Beverage Operation
Lesson Information 1.1 13
Self-Check 1.1 True or False 18
Activity 1.1 Video Clip 18
Activity 1.1.2 Simple Recall 18
Post-Test 67
Answer Key 71
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References 76
Curriculum Vitae 78
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Introduction
This Module, which consists of five (5) Learning outcomes, food and beverage
operations, taking reservation, preparing service stations and equipment/utensils and
supplies, setting up table implements in the dining area, and setting the
mood/ambiance of the dining area, is designed to equip you, TVL Learners, with
essential Knowledge, Skills, and Attitude in Food and Beverage Services in
accordance with the industry standards which lead you to National Certificate Level
II.
Further, this is a self-paced and user-friendly Module for the achievement of the
prescribed learning competencies. It also prepares you to be at the forefront of the
fast-growing world of industry and in your quest for higher education, middle-skills
development, employment, and entrepreneurship.
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Overview
This Module contains several lessons. To make the most out of this, you need
to do the following:
1. Take the Pre-Test, your score will determine your knowledge of the lessons. If
you get 100% of the items correctly, you may proceed to the next Module;
otherwise, go through the lessons and review those items which you missed.
2. Read and understand the Lesson Information in each Learning Outcome. The
Lesson Information contains important notes or basic information that you need
to know. This would tell you what you should know and do at the end of this
Module.
Use the References and Definition of Technical Terms as your guide. They can
be of great help during your learning journey.
3. After reading the Lesson Information, answer the Post-Test to find out how much
you have learned. If you do not get all the test items correctly, go back to the
Lesson Information. This will ensure your mastery of basic information.
4. Perform the required Learning Activities. They consist of one or more tasks for
you to accomplish. It is not only enough that you acquire content or information,
but you must also be able to apply what you have learned in real life situations
and evaluate your performance using the Scoring Rubrics.
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Pre-test
Instructions
Read and analyze each statement carefully. Choose the letter that is best fitted in
each statement. Write your answer/s in your notebook.
1. What type of an advance arrangement is made to book a table in a certain
restaurant?
A. Table Setting C. Table Setup
B. Dining Reservation D. Fast Food
4. Which choice best describes the given statement: “Making sure that the
caller is pleased with result and that everything you promised is delivered”?
A. Following up the call
B. Thanking the caller
C. Asking question about everything
D. Answering the call with greetings professionally
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7. The food is produced onsite, it is usually chilled or frozen then reheated and
served to customers on site and readily available to the customers. It is
usually used by hospitals and prisons.
A. Ready- Prepared Food Service System
B. Conventional Food Service System
C. Assembly- Serve Food Service System
D. Centralized (Commissary) Food Service System
9. What is the purpose of checking the contrast as well as the color between
table appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments
D. Signifies the mode and motif of the occasion
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11. What table napkin fold can be created based from the given procedure
below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to from a triangle with the open ends point away
from you.
III. Fold the right-corner up so that the point rests directly on top of the
middle- corner. The edge of this new flap should lay on the center line
of the napkin.
IV. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
VII. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana C. Crown
B. Bird of Paradise D. Bishop Hat
12. What should be the first consideration in choosing the style of table skirting?
A. Where you intend to display it and how often you will be using the
table skirt
B. The color, theme or motif of the dining area
C. The occasion, time and resources
D. Number of guest/s and manpower available
14. This refers to the design of the restaurant, including the placement of tables,
the kitchen, server stations, and restrooms.
A. Layout C. Overview
B. Design D. Floor Plan
15. Which among the choices can create a livelier, positive and fun atmosphere
for guest/s dining experience?
A. Music C. View
B. Atmosphere D. Décor
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17. It is also known as Gueridon type of table service.
A. American Style C. French Style
B. English Style D. Russian Style
18. What type of glass is usually used for long drinks, fizzes, and fruit juices?
A. Collins Glass C. Champagne Flute
B. Brandy Snifter D. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and used as under liner
for sit-down formal dinner?
A. Dinner Plate C. Luncheon Plate
B. Charger D. Platter
20. From the figures below, what is the best set-up for a conference type of
meeting?
A. C.
B. D.
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Definition of Technical Terms
Cover A cover is the space required on a table for table appointment for
one person to partake of a meal.
Mis-en-place A French term which mean “put into place” during the pre-service
preparations.
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Lesson Information 1.1
The Restaurant
Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in
front of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve of food
of their own choice.
Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all other
considerations.
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Casual Dining Restaurants
A casual dining restaurant is a restaurant that serves moderately priced food
in a casual atmosphere. Except for buffet- style restaurants, casual dining
restaurants typically provide table service. Casual dining comprises of a market
segment between fast food establishments and fine dining restaurants.
Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a multicultural cuisine not
specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese Cuisine, Indian Cuisine, American Cuisine etc.
Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and
is responsible for any staff training that may have to be carried out, on or off the job.
He or she may make out duty rosters, holiday schedules, and hours on and off duty,
so that all the service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are
efficiently carried out and that nothing is forgotten. The captain helps with the
compilation of duty rosters and holiday schedules, and may relieve the restaurant
manager, on their days-off.
Waiter
The waiter must be able to carry out the same work as the station headwaiter
and relieve him on days-off. The waiter will normally have less experience than the
station headwaiter. Both the waiter and the station headwaiter must work together as a
team, to provide efficient and speedy service.
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Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and
possibly wishing to take up food service as a career. During service, this person will
keep the sideboard well filled with equipment, and may help to fetch and carry items,
as required. The trainee carries out certain cleaning tasks during the pre-preparation
period. He may be given the responsibility of looking after and serving some
appetizers or smaller courses, from the appropriate trolleys.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a salesperson. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods
and the liquor licensing laws applicable to the establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly, on
arrival at the restaurant. The host should "Meet, Greet and Seat" the guest. The
host/ess should make sure that; guests leaving the restaurant have enjoyed their
meal. The host/ess is usually the final contact point for the guest and this is a "sales"
opportunity.
Barman
This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non-alcoholic drinks.
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2. Centralized (Commissary) Food Service System
Centralized Foodservice is also known as central kitchen or food factory. In
this kind of system, food is prepared in one place then transported to satellite
kitchens. This system is most effective when mass production is required, airline
industry is an example of establishment that uses centralized foodservice system.
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4. Assembly- Serve Food Service System
In this system, food is purchased then stored either chilled or frozen for later
use. Then it will be portioned and reheated and served to customers. It is usually
used by in-flight caterers.
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Self-Check 1.1 True or False
Directions:
Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answers in your notebook.
___________ 1. Conventional food service system is the most common of all
systems in foodservice operation.
___________ 2. The food is produced on-site, it is usually chilled or frozen then
reheated and served to customers on-site and readily available
to the customers.
___________ 3. Food is purchased then stored either chilled or frozen for later
use.
___________ 4. A Family style restaurant serves moderately priced food in a
casual atmosphere.
___________ 5. Hotels often specialize in certain types of food or present a
certain unifying, and often entertaining theme.
Directions:
Using the internet, research a video clip that shows the “Highlights of the Duties and
Responsibilities of Service Personnel in the Restaurant”. Present your researched
output to the trainer/teacher for evaluation.
Directions:
Provide what is being asked. Write your answers in your activity notebook.
1. List down the five different types of restaurant.
2. Enumerate the six different service personnel of a restaurant.
3. Write down the four types food service systems.
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Lesson Information 1.2
Taking Reservation
They may also answer guest questions, give accurate directions to the
restaurant, and provide clear information about parking. Forms will be used for
reservation customer details. Systems and processes have to work so the
information collected can be stored and made available on the dates it is required.
Product information such as room types, menu items, rate sheet prices, car
types, live entertainment, bus destinations, will all be in the form of brochures,
charts, and hand-outs for the staff. Accounting processes to collect the method of
payment would be a cash register, petty cash box, manual credit card machine or
cashier to process the money.
On the other hand, the Online Reservation System makes use of the internet
through a website, where all the necessary information needed for reservation is
keyed-in by the guest. Other information about the restaurant, such as directions to
the place, parking, active promotions and discounts are also available online, instead
of depending on the host or hostess for details.
A computer system may have a "history" of any guest who has used the
establishment previously. It can store information such as preferred room type,
record of request, date of last stay, even the amount spent previously
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Types of Bookings
• Accommodation suppliers – guests will need to have room bookings processed
in order to stay at establishments that provide accommodation such as hotels,
apartments, resorts, guest houses, caravan parks.
• Aircraft – passengers need to have "Seats" booked for all types of air travel they
undertake. These bookings will vary according to the airline chosen, class of
travel such as first class or economy, date of flying (e.g. high season or low
season or facilities that are included such as food or movies).
• Cruise ships – passengers on cruise ships need to make bookings for the dates
of their cruise. This sort of reservation may include meals while on board.
• Coaches or buses – to travel from one place to another or to visit a tourist
destination.
• Limousines (rental cars/vans) – customers can book transport to either drive
themselves around or have a chauffeur included with the vehicle.
• Day/extended tours – includes meals and maybe accommodation and entrance
fees to tourist parks.
• Dining and meal reservations – table bookings for restaurants and/or eating
houses.
• Entertainment – a ticket booking such as theatre or music concerts.
• Tourist attractions – events such as the different ethnic festivals of the
Philippines.
• Other venues – some Airlines will book accommodation for guests. If one hotel
is fully booked, they might make a reservation at another hotel. Travel agent’s
book theatre or concert tickets.
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Telephone Ethics
Telephone plays an important role in times of reservation on phone. Perfect
telephone handling ensures efficiency of the reservation agent which at the same
time upholds standard. Telephone ethics are set of moral principles used when
handling telephone.
Let us look at the tips that will help you communicate better over the phone:
1. Greeting – telephone conversation expects you to open the conversation with
a nice greeting.
2. Take permission and be polite – a polite word or two always helps in bringing
warmth into the conversation.
3. Identify self and the organization – always introduce yourself before getting
into any conversation.
4. Clarity – do not use broken phrases. Always use a clear, &simple language.
5. Purpose of the call – think through exactly what you plan to say and practice
before you place the call. Jotting down the items you want to discuss.
6. Know your timeline and keep it short.
7. Avoid fillers and keep it interesting – filler words like “um and uh” must be
avoided during telephone conversations.
8. Smile through the phone – keep a “smile in your voice”.
9. Find some quiet place – clearly without background noise.
10. Summarize, paraphrase and close – always end the call with a pleasantly.
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Self-Check 1.2 Enumeration
Directions:
Provide what is asked by the given statement and/or questions. Write your answers
in your activity notebook.
Directions:
Find a pair and execute taking a table reservation/s over the phone. Using the given
form below, supply what is asked on the first column while processing reservations.
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