7/8

Technology and
Livelihood
Education
Quarter 1 – Module 1:
Preparation for Food and
Beverage Services

1
Technology and Livelihood Education – Grade 7/8
Self-Learning Module
Quarter 1 – Module 1: Preparation for Food and Beverage Services
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Kimberly G. Magracia
Editors: Gary G. Jamison, Arjay C. Raborar, Josefa L. Bulao, Miriam N. Aniversario
Reviewers: Evelyn C. Frusa PhD, Grace J. Miravalles, Rolex H. Lotilla and Arvin M. Tejada
Illustrator:
Layout Artist: Sharon D. Lamorena
Cover Art Designer: Reggie D. Galindez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Crispin A. Soliven Jr, CESE - Schools Division Superintendent
Roberto J. Montero EdD, CESE - Asst. Schools Div. Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda O. Orendain - REPS, EPP/TLE
Belen Fajemolin PhD - CID Chief
Evelyn C. Frusa PhD - Division EPS In Charge of LRMS
Bernardita M. Villano - Division ADM Coordinator
Grace J. Miravalles - EPS, EPP/TLE
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph

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 7/8
Technology and
Livelihood
Education
Quarter 1 – Module 1:
Preparation for Food and
Beverage Services

iii
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education 7/8 Self Learning Module
(SLM) on Preparation for Food and Beverage Services!

This module was collaboratively designed, developed, and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education 7/8 Self Learning Module
(SLM) on Preparation for Food and Beverage Services!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correctly (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module, you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the preparations for food and beverage services. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course.

The module is divided into two lessons, namely:

 Lesson 1 – Preparations for Food and Beverage Services- Staffs and
Organizational Chart
 Lesson 2 – Safety and Sanitation in the Food and Beverage Service Area

After going through this module, you are expected to:

1. identify the different food and beverage service personnel and write their
basic function;
2. list and apply the attributes of the food and beverage service personnel;
3. describe the safety and sanitation practices in the food and beverage
service areas; and
4. describe occupational health and safety procedures.

Let us define the following terms:

Cleaning- washing away visible dirt from the surface.

Etiquette- the rules and conventions governing correct or polite behavior in society
in general or in a specific social or professional group or situation

Grooming- the taking care of personal appearance, or the way in which somebody
is groomed

Hazard- something that is potentially very dangerous

Hygiene- the practice or principles of cleanliness

Risk- the danger that injury, damage, or loss will occur

Safety- protection from, or not being exposed to, the risk of harm or injury

Sanitation- removing of microorganism using different sanitizing agents.

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 What I Know

Let us determine what you already learned by answering these questions.

Write your answer in your test notebook.

Direction: Choose the letter of the correct answer and write it in your activity
notebook.

1. He oversees the set-up and delivery of efficient customer service in his

assigned area.
a. Busboy
b. Captain Waiter
c. Outlet manager
d. Waiter

2. He acts as a dining room helper and runner.

a. Busboy
b. Captain Waiter
c. Outlet manager
d. Waiter

3. It is a practice of basic courtesy, tolerance for difficult guest and customers,

and a compliance to service standard.
a. Conduct and Behavior
b. Grooming and Hygiene
c. Physical Projection
d. Verbal Projection

4. What quality is projected if you always carry a pleasant smile and positive
disposition so that others will feel comfortable and at ease with you?
a. Conduct and behavior
b. Grooming and Hygiene
c. Physical projection
d. Verbal Projection

5. The following factors are under verbal projection, except:

a. Avoid any mannerism
b. Be honest and accurate in giving information. Do not bluff.
c. Make it a habit to use magic words like “May I”, “Do you mind?”, “Please”,
and “I’m sorry”.
d. Speak in an audible, relaxed, and natural manner. Maintain a
conversational tone and volume.

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6. The following are examples of unpleasant habit in the dining area, except:
a. daydreaming
b. putting hands on pockets
c. leaning on walls, tables, and chairs
d. counting tip at the back of the house

7. It is the result of object-to-object collision. This is induced by stacking of

glassware and chinaware, picking glasses in bouquet, overloading bus pans
and trays, or putting cutleries inside the glasses.
a. Thermal Shock
b. Mechanical Impact
c. Environmental Factors
d. Improper Handling of Tools

8. It is a result of sudden change of temperature. This happens when hot water

is placed inside a chilled / cold glass and vice versa, glassware is abruptly
used after coming off the dishwashing machine, or chilled bowl is heated in a
microwave.
a. Thermal Shock
b. Mechanical Impact
c. Environmental Factors
d. Improper Handling of Tools

9. The following are measures to avoid breakages, except:

a. Use trays when serving and bussing.
b. Buss out glasses together with chinaware.
c. Follow proper system in stacking and storing equipment.
d. Use appropriate glass racks. Make sure that the glasses are conveniently
but not tightly inserted in each rack.

10. It refers to workplace conditions that pose the risk of injury to the worker’s
musculoskeletal system.
a. Ergonomic
b. Ergonomic hazards
c. Occupational health
d. Occupational safety

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 Lesson Preparation for Food and
Beverage Services- Staffs
1 and Organizational Chart

What’s In

The food and beverage service is part of the service-oriented hospitality sector. It can
be a part of a large hotel or tourism business and it can also be run as an
independent business. The members of the F&B Services team are required to
perform a wide range of tasks which include preparation for service, greeting the
guests, taking their orders, settling the bills, and performing various other tasks after
the guests leave.

This time you will study about the food and beverage service personnel, their
attributes as well as their proper grooming and hygiene.

What’s New

Are you ready now? Answer this activity to know if you have already knowledge
about the basic functions of food and beverage service personnel.

Activity 1: Direction: Identify whose basic function is described in the following

statements. Write your answer in your activity notebook.

1. Oversees the overall operation of the restaurant in accordance to the

establishment’s policies and standards.

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2. Oversees the food and beverage operations in his assigned area and ensures
that quality service is carried out in accordance to the establishment’s policies
and standards.

3. Takes and serves food and beverage orders in accordance to proper standards
and procedures.

4. Prepares drink orders according to prescribed standards.

5. Safeguards the financial revenue of the outlet.

Bartender Supervisor Cashier Waiter

Captain Waiter F&B Service Manager

Congratulations! You’ve got it. Proceed to the next activity. Good luck!

What is It

Try another activity. Have fun!

Activity 2: Direction: Answer the following. Write your answer in your activity
notebook.

1. Draw the organizational chart of the food and beverage service department.
Write the basic functions of each food and beverage personnel.

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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 2. How will you maintain proper hygiene and grooming?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

The Food and Beverage Service Personnel

The success of a food and beverage (F&B) service establishment depends on the way
it is organized to attain its goals. Every employee from busboy up to the managers
has very important functions to fulfil. An organizational chart depends on the size of
the establishment and the services it offers.

Food and Beverage Manager

Supervisor

Captain Waiter

Receptionist Waiter Bartender Cashier

Busboy

Hereunder are some of the duties and responsibilities of the F&B personnel:

F&B Service Personnel Duties and Responsibilities

1. Food and Beverage Manager
2. Supervisor
3. Captain Waiter or Station Head
4. Receptionist
Oversees the overall operation of the
restaurant in accordance to the
establishment’s policies and
standards.
Oversees the food and beverage
operations in his assigned area that
quality service is carried out in
accordance to the establishment’s
policies and standards.
Oversees the set-up and delivery of
efficient customer service in his
assigned area.
Welcomes and greets customers at
the entrance of the outlet and guides
them to their respective tables.

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 Takes and serves food and beverage
orders in accordance to proper
5. Waiter standards and procedures.
Acts as a dining room helper and
6. Busboy runner
Prepares drink orders according to
7. Bartender prescribed standards.
Safeguards the financial revenue of
8. Cashier the outlet.

Attributes of Food and Beverage Personnel

Customers judge the restaurant, bar, or hotel not only by the quality of food and
facilities, but also by the kind of people who serve them. The service personnel reflect
the image of the company. Before rendering food and beverage services, they must
carry themselves in a professional manner to make a good impression.

Professionalism is a quality that is projected in terms of:

1. Physical Projection- appearance, poise, posture, and body language.

a. It is advisable to require employees to wear uniform.
b. Employees must always carry a pleasant smile and positive disposition so
that others will feel comfortable and at ease with them.
c. They must always be clean. Hands are free from nicotine stains and with
clean and well-trimmed nails.
d. Staff should avoid any mannerism they may have.

2. Verbal projection- quality of speech, diplomacy and tact in the words and
expression used, including tone, volume and non-verbal projections.
a. Speak with clarity. Check if you are understood whenever sending a
message.
b. Speak in an audible, relaxed, and natural manner. Maintain a conversational
tone and volume.
c. Observe right speed-not too fast and not too slow.
d. Make it a habit to use magic words like “May I”, “Do you mind?”, “Please”,
and “I’m sorry”.
e. Be honest and accurate in giving information. Do not bluff.

3. Conduct and Behavior- practice of basic courtesy, tolerance for difficult guest
and customers, compliance to service standard.

Grooming and Hygiene

The server’s personnel appearance, grooming, and hygiene are important features of
a server as it reflects the image of the restaurant. As servers will be coming into
contact with the guests, it is their personal responsibility to present themselves clean
and well-groomed at all times.

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Hygiene
General Rules:
1. Bathe daily to maintain personal body freshness.
2. Use deodorants or antiperspirants to combat body odor.
3. Avoid using strong perfume products. Fresh light cologne is preferable.
4. Brush teeth every morning and evening. If smoking, brush teeth more often or
use a breath spray.
5. Nails should be well-manicured and hands are clean at all times.
6. Wash hands thoroughly and more often. (After using the toilet, before entering
the restaurant, after a break, after smoking, before handling any food, after
coughing, sneezing, touching any parts of the head and hair, handling rubbish,
touching any pets and animals.)

Hair
1. Hair should be well-groomed, neat and kept clean with no excessive hair
accessories that would make it look dirty.
2. Hair should not fall across the face when leaning forward. Women should use
simple and appropriate hair accessories to keep hair tied up. Hair clip may be
used to keep loose strands.
3. Men should be freshly shaven each day. Stubbles of a beard or mustache could
look untidy.

Jewelry
1. For ladies, wearing of earrings, finger rings and necklace or small bracelet is
acceptable. Do not wear more than three pieces of jewelry. Excessive jewelry
should be avoided.
2. Men’s wedding band is acceptable.
3. Wear watch for practical purposes. Avoid using fashion watches. Neat and
conserved styled watches will do.
4. Body piercing (aside from wars) is not allowed. Men should not wear an earring
or other pierce including areas such as nose, lips, and eyebrows.

Personal Grooming
1. The uniform should be spotless and free from unpleasant odors. Crease should
always be ironed.
2. Ladies are required to wear clean stocking, conservative and polished shoes with
sturdy heels to avoid accidents during service.
3. The apron should be clean and free from stains.
4. Ladies are preferred to have light make-up to project a professional work image.

Etiquette
General politeness and amiability are obviously expected of food and beverage
personnel. All remarks such as “thank you” and “good morning” should include the
guest’s name, title, or the word “sir” or “madam”.

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Unpleasant habits
1. yawning
2. grouping
3. doing mannerisms like nail biting, cross arms and lip biting
4. using sign language with unwanted facial expressions
5. shouting, giggling and horse playing
6. daydreaming
7. putting hands on pockets
8. leaning on walls, tables, and chairs
9. staring look
10. chewing gum
11. demanding for tip
12. counting tip in view of customer
13. bluffing customers
14. reading newspapers or magazines
15. using of rude or insulting language
16. leaving one’s station longer than necessary

Did you enjoy reading? Did you learn something on how to prepare yourself
before carrying out the duties and responsibilities of a food service personnel?

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 What’s More

Let’s see if you have already knowledge about the attributes of the food and beverage
services personnel.

Activity 3: Direction: Identify if the following statements is TRUE or FALSE. Write

check (/) if the statement is correct and (x) if otherwise.

1. Always carry a pleasant smile and positive disposition so that others will feel
comfortable and at ease with you.

2. Shoe should always be polished and in a fashionable style.

3. Avoid using fresh light cologne products.

4. Men’s wedding band is acceptable.

5. All remarks such as “thank you” and “good morning” should include the guest’s
name, title, or the word “sir” or “madam”.

Nice Job! Proceed to the next lesson and activity. Good luck!

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 Lesson Safety and Sanitation in the

2 Food and Beverage Service

Area

What’s In

How are you? Are you still active? Sit down and study this module about safety and
sanitation in the food and beverage service area. You are already familiar with the
different food and beverage personnel as well as how to maintain proper grooming
and hygiene.
This time you will study about the safety and sanitation in the food and beverage
service area as well as the occupational health and safety procedures.

What’s New

Are you ready now? Answer this activity to know if you have already knowledge about
safety and sanitation in the food and beverage area.

Activity 4: Direction: Identify what is described in the following statements. Write

your answer in your activity notebook.

1. Stacking of dishes according to size and kind.

2. It is the result of sudden change of temperature.
3. It refers to workplace conditions that pose the risk of injury to the worker’s
musculoskeletal system
4. It helps you prevent incidents and injuries. It also helps you deal with any
incident that may occur.
5. It is a result of object-to-object collision.

Mechanical Impact Decoy System Hazards

Thermal Shock Ergonomic hazards OHS program

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 Congratulations! You’ve got it. Proceed to the next activity. Good luck!

What is It

Try another activity. Have fun!

Activity 5: Direction: Answer the following. Write your answer in your activity
notebook.

1. Enumerate and explain briefly the factors that can cause tools and equipment
breakages.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. How will you maintain safety and sanitation in the food and beverage
service area?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Safety and Sanitation in the Food and Beverage Service Area

Hygiene and sanitation are the foremost considerations in setting-up and managing
a food and service business. The quality of food has been something that has always
been held in high regard. It is the responsibility of the food service operator to take
care of the health of the customers and workers. This can be done through knowledge
of proper hygiene and sanitation even before the operation starts.
A. Water

This is to ensure the cleanliness of the food, equipment at the dining area, and
the surroundings. Make sure that you have clean water containers that are
always covered. It should be boiled if you are not sure if it is safe from germs and
other bacteria. You may use water purifier or buy mineral water if you have
enough funds. Clean water is one of the most important aspects in maintaining
hygiene and sanitation in the food and beverage service area.

B. Clean Surroundings

Dirty and messy working areas bring about most cases of food contamination or
food poisoning. Pests and insects like rats, flies, and cockroaches that touch the
food bring bacteria that may cause diseases. Because of this, cleanliness,
orderliness, and maintenance of a pest control system in the kitchen and dining

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 area are important. The dining area should be cleaned regularly. When spraying
insecticide, do it during evenings when the eatery is closed to the public. Keep
equipment and utensils safely covered in the kitchen to avoid being sprayed by
insecticide.

C. Sanitation Supervisor

It is advisable to have one staff who is in-charge of maintaining the sanitation of

your kitchen and dining area. Working table, sink, stove, and other show-cooking
equipment should be cleaned daily. Dining utensils should always be sterilized.
General cleaning should be done every week to control insects and other pests.

D. Waste Disposal

Having a proper system in waste disposal should not be disregarded, segregate

wet and dry garbage. Put black plastic bag in the trash can for ease in disposing
the garbage. The black plastic bag should be closed and tied when already full to
avoid being reached by flies and other insects.

Equipment Handling
Management invests substantial amount in supplies and equipment. Service staffs
are, therefore, expected that this equipment is handled gently and carefully. Staff
should be sanitation and safety conscious. Equipment should be handled in the right
spot: stemmed glass by the stem, tumblers by the base, flatware by the handle. Bowls
should never be held by the rim, so use appropriate under liners. The thumb should
never show on the plate.
When setting up cutleries, as well as glassware, avoid leaving finger marks by using
trays or by securing them inside a cloth napkin.

To prevent breakage, be conscious of the rules of equipment handling. Breakages are

usually caused by the following factors:

1. Mechanical Impact -- results from object-to-object collision. This is induced

by stacking glassware and chinaware, picking glasses in bouquet, overloading
bus pans and trays, putting cutleries inside the glasses.

2. Thermal Shock -- result of sudden change of temperature. This happens

when hot water is placed inside a chilled/cold glass and vice versa, glassware
is abruptly used after coming off the dishwashing machines, or chilled bowl is
heated in a microwave.

3. Improper Handling and Misuse of Equipment – using the equipment for a

purpose it was not intended for such as using a glass to scoop ice, using knives
for opening cans, etc.

4. Inattentiveness or Absent-mindedness – Accidents often occur when service

personnel are absent-minded or are inattentive in executing services
especially when they are carrying breakable equipment.

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 5. Environmental Factors – greasy / wet floor, slippery floor, broken tiles, blind
doors.

Measures to Avoid Breakages

1. Use trays when serving and bussing.
2. Follow proper system in stacking and storing equipment.
3. Use appropriate door for entry and exit. A separate door for entering and exiting
should be installed to prevent collision.
4. Use appropriate glass racks. Make sure that the glasses are conveniently but not
tightly inserted in each rack.
5. Buss out glasses separately from chinaware.
6. Avoid overloading trays and bus pans.

Do's and Don’ts of Equipment Handling

1. Dump ice out of the glass; preheat the glass before pouring hot water. Don't pour
hot drinks in chilled or cold glasses.
2. Stack dishes according to size and kind. Never stack too high. (decoy system)
3. Handle stemmed glasses by the stem and tumblers by the base. Never handle
glasses in bouquet.
4. Remove glassware / chinaware from bus pan one at a time. Don't unload
chinaware, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for scooping ice.
6. Never put cutlery into glasses. Put them in appropriate containers.
7. Make sure of an adequate back-up supply of glassware for rush periods.
8. Always be on the lookout for cracked or chipped glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks. Keep distant from each
other.
10. Never overload the tray / bus pan. Load only what it can conveniently
accommodate.
11. Never bus glasses in the sink. Bus them directly onto divider racks.
12. Never stack glasses. Use trays and avoid overcrowding them to prevent
breakage.

Sanitation Standards in Handling Service Equipment

1. Use clean and sanitized glasses, flatware, chinaware, and other equipment for
service.
2. All service equipment must be wiped dry with clean clothes to avoid watermarks.
The cloths used for this purpose must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate under liner and never to be served
with the finger touching the rim.
4. When serving straw, serve them with their wrappers or in their respective
dispensers.
5. When serving additional utensils or napkin, place them in a small plate to avoid
direct contact with hand.
6. The thumb should be kept away from the plate to avoid touching the sauce, meat,
or dish.
7. When setting up flatware and glasses, avoid leaving finger marks; carry them in
trays or with a cloth napkin.

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8. Never serve food using cutleries that have fallen on the floor.
9. To avoid contamination, food must be covered when it is not served immediately.
10. Never serve utensils, cups, glasses, or plates that are oily, wet, or with
fingermarks, spots, or lipstick mark.

Practice Occupational Health and Safety

Safety in the Food and Beverage Service Area

1. Training

 Include a safety training module once per quarter at team meetings.

 Educate workers on basic hygiene and safety protocols.
 Train employees on the use of first-aid items.
 Translate training manuals for employees who don’t speak English as a first
language.

2. Safety Equipment
 Stock a first-aid cabinet with supplies for treating common injuries.
 Keep fire extinguishers nearby and inspect them regularly.
 Require employees to wear slip-resistant shoes, cut-resistant gloves, and eye
protection when appropriate.
 Establish a safety-shoes program that includes a payroll deduction and a
clear policy for safety footwear.
3. Floors and Walkways
 Display caution signs to identify wet floors.
 Use floor mats to prevent slips and falls.
 Don’t allow employees to lift heavy boxes or objects on their own.

Preventing Ergonomic Hazards

Ergonomics is matching the tools, physical settings, and equipment to the worker.
Ergonomics and human factors are often used interchangeably in workplaces. Both
describe the interaction between the worker and the job demands. Ergonomics
focuses on how tools and equipment affect workers, and a human factor emphasizes
ways on how to reduce human error in doing work.

Ergonomic hazards refer to workplace conditions that pose the risk of injury to the
worker’s musculoskeletal system. Musculoskeletal injuries, also referred to as
repetitive strain injury, may involve any or all of the following:

 muscles, tendons, and tendon sheaths

 nerves
 blood vessels
 joints
 spinal discs
 ligaments

Work-related musculoskeletal disorders are associated with these factors:

 work postures and movements

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  repetitiveness and pace of work
 force of movements
 vibration
 temperature

The following are some tips and resources for preventing these types of injuries:

Serving/bussing

 Reduce carrying of trays whenever possible. Use carts if there is enough room
and get help when serving large parties.
 Use both hands to carry large, heavy items like water jugs or coffee urns.
 Stand as close as possible to the customer you are serving. Ask the customer
to help with passing plates rather than leaning forward and reaching.
 Ensure that spills are cleaned up immediately to avoid slips and falls.
 Get help to lift and move tables, chairs, or any other heavy, awkward items.
 Bring bus tubs to the tables and don’t overfill. Use smaller bus tubs to limit
the amount and weight that can be carried and, if available, use a cart.
 Wear shoes with cushioned insoles to help relieve foot and leg pain associated
with standing and walking.

Certain workplace conditions, e.g. the layout of the workstation, the speed of work,
the weight of materials, and the repetitiveness of the work influence these factors.
Proper ergonomic design is necessary to prevent repetitive strain injuries which can
develop over time and can lead to long-term disability.

Safety Basics

An effective OHS program helps you prevent incidents and injuries. It also helps you
deal with any incident that may occur.

The specifics of what you need in an OHS program will vary depending on the number
of workers you have. But all effective programs share key elements which include the
following:

1. Develop a Health & Safety Policy

A health and safety policy is a written statement of your aims as an employer. It also
spells out your responsibilities, as well as those of supervisors and workers. A health
and safety policy typically states:

 the employer’s commitment to protect the health and safety of workers

 the employer’s commitment to the OHS program
 the aims and priorities of the OHS program
 the responsibilities of the employer, supervisors, and workers

The policy should be brief and easy to understand — one page is generally enough.
Make sure the policy statement is:

 signed and dated by an owner or senior executive;

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  reviewed and updated annually; and
 posted in the workplace and distributed to new workers so that all workers
are aware of it.

2. Know About Responsibilities

As an employer, you’re responsible for the following:

 Putting in place an effective occupational health and safety (OHS) program.

 Providing safety training to workers before assigning duties to them and
ensuring they are properly supervised.
 Training and supporting your supervisors, so they can properly carry out their
responsibilities for health and safety.
 Inspecting work areas regularly to detect unsafe conditions and work
practices.
 Ensuring that unsafe conditions and work practices are corrected without
delay.
 Providing first aid equipment, supplies, and attendants as required.
 Seeing that all injuries — even minor ones — are treated immediately and
transported or referred to a medical facility as necessary.

Supervisors, regardless of their official job titles, are responsible for the following:

 Keeping all workers under their direct supervision safe and healthy.
 Making sure the workers they supervise are aware of all the known hazards
in the workplace.
 Making sure that the workers they supervise have the right personal protective
equipment (PPE), that they’re using it properly, and that it’s maintained and
inspected regularly.

Workers are responsible for the following:

 Reporting any unsafe acts or conditions to their supervisor or employer.

 Following safe work procedures and working with care and attention at all
times.
 Making sure they don’t work while impaired by drugs, alcohol, or other
causes.
 Participating in inspections and investigations when required, and
cooperating with joint committees, worker’s health and safety representatives.
 Using protective equipment, devices, and clothing as needed or required.
 Reporting all workplace injuries or symptoms, no matter how minor,
immediately to a first aid attendant or a supervisor. And if medical treatment
is needed, telling the health care provider the injury happened on the job.
 In case of a workplace injury, working with their doctor and the management
team to return to work safely. This may mean performing modified duties
rather than returning immediately to their usual tasks.
 Following the medical recommendations of health care providers.

In addition to their responsibilities, workers also have the right to:

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  be informed about the hazards in their workplace;
 take part in health and safety activities in their workplace; and
 refuse unsafe work.

3. Identify Hazards & Manage Risk

Many incidents are preventable as long as you take a proactive approach to health
and safety. By putting in place a system to identify hazards and manage risks, you
can prevent workplace injuries and diseases. There are three basic steps:

a. Identify hazards — Consider every area of your workplace when looking for
hazards. Think about conditions or work activities that could put your
workers or guests at risk (e.g., unguarded machinery, a wet floor). Ask your
staff if they have any specific health and safety concerns.
b. Assess the risks — Once you’ve identified a hazard, evaluate the risks
associated with it. There are two basic questions to ask when considering a
hazard: how likely is an incident and how serious would it be if it occurred? A
risk assessment will help you prioritize the hazards so you know which ones
to deal with first.
c. Control the risks — Once you’ve identified the hazards and assessed the
risks, look for ways to control them. The basic types of controls are
elimination, substitution, engineering controls, administrative controls, and
personal protective equipment.

4. Develop Safe Work Procedures

Written safe work procedures provide your workers with instructions on how to carry
out specific tasks and how to protect themselves against known hazards. Following
safe work procedures helps your workers to minimize risks. Written safe work
procedures that are specific to your operation will also help you with worker
orientation and training.

Make sure your safe work procedures are developed, reviewed, and maintained by
qualified people (e.g., supervisors). These qualified people should develop the written
procedures together with workers who understand and actually perform the tasks.

Ensure you have written safe work procedures for all areas of your workplace.
Procedures for high-risk activities must be posted and readily accessible.

Post your safe work procedures in appropriate areas around the workplace. For
example, safe work procedures for a piece of equipment should be posted next to that
equipment.

5. Orient, Train & Supervise Workers

The success of your occupational health and safety (OHS) program depends on the
effectiveness of your training efforts.

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Training and education should begin with orientation. An effective safety orientation
allows you to communicate:

 the philosophy of management or owners;

 safety rules and regulations; and
 the ways and means of developing good, productive and safe work habits.

You must ensure that all workers are trained in safe work practices and that they
are properly supervised on an ongoing basis.

Health and safety orientation

You or your supervisors are required to provide safety orientation to new workers or
existing workers who are moving to a new position or a new worksite. Safety
orientation may include many topics, but the following must be covered:

 The rights and responsibilities of workers, supervisors, and employers

 Hazards in the workplace, and steps that have been taken to reduce the risks
 Safe work procedures

Job-specific safety training

This means providing your workers with the hands-on training they need before
starting a job. You need to make sure they can:

 do their work activities safely;

 use equipment and machinery safely; and
 wear and care for all required personal protective equipment (PPE).

Supervision

You need to make sure that your workers are properly supervised and that they
receive ongoing training. This means ensuring that all workers continue to:

 follow safe work practices;

 use PPE and other safety equipment according to their training; and
 report unsafe practices and conditions in the workplace.

You also need to keep records of orientation, training, and supervision for each of
your workers and you need to train your supervisors in their responsibilities before
they step into their supervisory roles.

6. Inspect Your Workplace

Regular safety inspections are a cornerstone of a proactive approach to health and

safety. Inspections will help you identify hazards so you can take preventive action
before an incident occurs.

How often you need to carry out inspections will depend on the types of hazards at
your workplace and the level of risk. You must conduct inspections together with
your joint health and safety committee or worker health and safety representative

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(depending on the size of your workforce). You should also inspect your workplace
whenever there’s a new process in place, a physical change to the workplace, or if
there has been an incident.

Inspections are a way of identifying potentially unsafe conditions, facilities,

operations, and actions. When properly carried out, inspections keep you informed
on the overall conditions at your workplace. Inspections reveal what is wrong. But
more importantly, they also suggest corrective actions you can take to bring
conditions up to the desired standard of safety.
Inspection and reports are invaluable when:

 management is receptive and appreciative of the findings;

 workers are commended for their efforts; and
 positive corrective actions are taken to eliminate unsafe conditions.

What to look for

A few examples of safety issues to look for include:

 unsafe acts by workers;

 equipment or machinery that’s missing proper guards or is poorly maintained;
 slipping or tripping hazards on floors;
 poor storage practices (e.g., supplies or other items blocking emergency exits,
stairs, or corridors); and
 problems that haven’t been corrected since the previous inspection.

Corrections or recommendations

 Correct serious hazards or unsafe acts right away (e.g., take damaged
equipment out of service immediately, and repair or replace it).
 Determine the order for correcting less serious hazards and assign
responsibility for fixing each one.
 Make sure to follow up on hazards that cannot be corrected immediately (e.g.,
where purchases are required).
 Report the findings of inspections to your workers.

7. Investigate Incidents

Incident investigations help to determine the factors that led to the incident and the
actions you need to take to prevent it from happening again.

One type of investigation may be carried out by you as an employer.

Employer investigations

You are legally required to immediately investigate the following:

 A serious injury or the death of a worker

 Incidents that result in injuries that need medical treatment
 Incidents that have the potential for serious injury (for example, near misses)
 Diving incidents
 Major failures or collapses of structures

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  Major releases of hazardous substances

The basic goals of an employer incident investigation are as follows:

 Determine the root causes of the incident.

 Identify unsafe conditions, acts, or procedures that contributed to the
incident.
 Develop and implement corrective actions to prevent or minimize the risks of
similar incidents.

As an employer, you’re responsible for completing a series of reports that reflect the
four stages of an investigation. Depending on the seriousness of the incident (for
example, if a worker is seriously injured or killed), you may need to report it
immediately to person responsible.

8. Hold Safety Meetings

Regular health and safety meetings provide an excellent opportunity to get everyone
in your workplace involved in the safety process. Maintaining communication
between you, your supervisors, and your workers is crucial for the success of your
occupational health and safety (OHS) program. By integrating health and safety into
the work process, you can build your workplace safety culture, encourage buy-in to
your OHS program, and help keep your workers healthy and safe.

Conduct effective meetings

 Hold regular and frequent meetings.

 Post an agenda to let workers know what will be covered in each meeting.
 Conduct productive, educational, and results-oriented meetings. Encourage
active participation by everyone involved.
 Focus on making health and safety a priority and identifying and controlling
hazards.
 Bring to the meeting inspection reports, recent incident investigation reports,
first aid reports and new safe work procedures.
 Keep records of the meetings (i.e., minutes), and record the details of actions
taken and items to follow up on. These are important ways to demonstrate
due diligence.

Communicate and support all health and safety initiatives

 Post meeting minutes and inspection reports promptly to promote and

increase awareness.
 Encourage all workers to participate in continually improving health and
safety conditions.

9. Provide First Aid

As an employer, you must provide the necessary equipment, supplies, facilities, first
aid attendant(s), and services in order to treat injured workers and ensure they are
transported to a medical center.

Basic requirements

24
 You must conduct an annual first aid assessment of your worksite to determine its
ability to meet basic first aid requirements. You’ll need to repeat the assessment
process whenever a significant change affecting the assessment occurs in your
operations.

The assessment must consider the following:

 the number of workers who may require first aid at any time;
 the nature and extent of the risks and hazards in the workplace;
 the types of injuries likely to occur;
 any barriers to providing first aid to an injured worker; and
 the time that may be needed to transport an injured worker to medical
treatment.

First aid attendants and procedures

You may need one or more first aid attendants depending on the number of workers
on a given shift, the hazard rating of your workplace, and your travel time to the
nearest hospital.

You also need to keep up-to-date written procedures for providing first aid at the
worksite including:
 the equipment, supplies, facilities, first aid attendants and services available;
 the location of, and how to call for, first aid;
 how the first aid attendant respond to a call for first aid;
 the authority of the first-aid attendant over the treatment of injured workers
is to call for transportation for the injured worker; and
 pre-arranged routes in and out of the workplace and to medical treatment.

10. Create & Support a Joint Health & Safety Committee

Joint health and safety committees aim to make workplaces safer and healthier. They
also help ensure compliance with the Occupational Health and Safety Regulation.

A joint health and safety committee (JHSC) may be a legal requirement, but with a
few upgrades, it can become a powerful tool for maximizing workplace health and
safety. The basic requirements are straightforward.

Besides attending regular meetings, members are charged with:

 monitoring ongoing health and safety procedures;

 identifying hazards, dealing with complaints, and recommending solutions;
 advising the employer on educational and training programs, and monitoring
their effectiveness;
 participating in workplace inspections and investigations, and ensuring they
are carried out as required; and
 establishing the committee’s own rules of procedure, detailing how it is to
perform its role.

25
Every workplace is different, so it’s important for you to develop an OHS program
that addresses the specific needs of your operation. You need to review your OHS

What’s More
program annually and include workers in the review process.

Did you enjoy reading? Did you learn something on safety, sanitation,
occupational health, and safety procedures?

Let’s see if you already have knowledge about safety, sanitation and occupational
health and safety procedure. Answer the activity below. Begin now!

Activity 6: Direction: Write TRUE if the statement is correct and FALSE if otherwise.
1. The dining area should be cleaned every other day.

2. Mechanical Impact is a result from object-to-object collision.

3. Make sure that the glasses are tightly inserted in each rack.

4. Keep fire extinguishers nearby and inspect them regularly.

5. Use both hands to carry large, heavy items like water jugs or coffee urns.

Nice Job! Proceed to the next activity. Good luck!

What I Have Learned

After performing the different activities on occupational health and safety, let’s
determine how much you have learned.
Activity 7: Describe each guideline briefly. Write your answer in your activity
notebook.

1. Develop Safe Work Procedures

2. Know About Responsibilities

26
3. Hold Safety Meetings
4. Identify Hazards & Manage Risk
5. Create & Support a Joint Health & Safety Committee
6. Inspect Your Workplace
7. Investigate Incidents
8. Provide First Aid
9. Develop a Health & Safety Policy
10. Orient, Train, & Supervise Workers

What I Can Do

Let’s find out if you have knowledge of the different preparations before the start of
food and beverage services operation.
Activity 8. Direction: Visit a carenderia/food house in your locality. Interview their
focal person about the following:

1. Organizational chart/food service personnel and their duties and

responsibilities. (Illustrate their organizational chart and separately write the
specific duties and responsibilities).

2. Occupational Health and Safety Procedures

a. How they develop a health & safety policy?
b. What are their safe work procedures?
c. How they inspect workplace and investigate incidents?

3. What are the preparations you have done before going to duty?

4. How will you maintain proper etiquette during food and beverage service?

5. How will you maintain professionalism in your workplace?

Activity 9: Direction: You will prepare a poster with a content related to hygiene,
sanitation, and occupational health and safety procedures.

Materials: Long bond paper, pencil and any coloring materials

Use the rubrics below to evaluate your poster.

DESCRIPTION 5 4 3 2 1

Completeness The poster The poster All All but 1 Several

includes all includes all required of the required
(Required
required required elements required elements
Elements)
elements as elements. are elements were
well as included are missing.
included

27
 additional on the on the
information. poster poster.

Graphics All graphics All graphics All Graphics Graphics do

Relevance are related are related graphics do not not relate to
to the topic to the topic are relate to the topic or
and make it and most of related to the several
easier to it are easier the topic. topic. borrowed
understand. to Some One or graphics do
All borrowed understand borrowed two not have a
graphics . All graphics borrowe source
have a borrowed have a d citation.
source graphics source graphics
citation. have a citation. have a
source source
citation. citation.

Attractivenes The poster The poster The The The poster

s is is attractive poster is poster is is
exceptionall in terms of acceptabl attractiv distractingl
y attractive design, y e though y messy. It
in terms of layout, and attractive it may is not
design, neatness. in terms be a bit attractive.
layout, and of design, messy.
neatness. layout
and
neatness.
(Source: https://imgv2-2-f.scribdassets.com/img/document/433999491/original/05e7e59ec3/1586222555?v=1)

Wow! You’re getting inspired of answering the activity. Congratulations!

Assessment

A. Direction: Modified TRUE or FALSE. Write TRUE if the statement is correct and
FALSE if otherwise. Identify the word/words that make the statement incorrect.
Write your answer in your activity notebook.

1. Always carry a pleasant smile and positive disposition so that others will
feel comfortable and at ease with you.
2. Every employee from busboy up to the managers has very important
functions to fulfill.

28
 3. Proper ergonomic design is necessary to prevent repetitive strain injuries,
which can develop over time and can lead to long-term disability.
4. Shoes should always be polished and in fashionable style.
5. Allow employees to lift heavy boxes or objects on their own.

B. Direction: Select the correct answer and write in your activity notebook.

1. Which of the following best describes conduct and behavior as one of the
attributes of a good food and beverage personnel?

a. It is an audible, relaxed, and natural manner of speaking.

b. It is the right speed-not too fast and not too slow movement.
c. It is a practice of basic courtesy, tolerance for difficult guest and customers,
and compliance to service standard.
d. It is the quality of speech, diplomacy and tact in the words and expression
used, including tone, volume and non-verbal projections.

2. The following are examples of unpleasant habit in the dining area, except:

a. daydreaming
b. putting hands on pockets
c. leaning on walls, tables, and chairs
d. counting tip at the back of the house

3. What is the main function of the captain waiter?

a. He takes and serves food orders.

b. He oversees the overall operation of the restaurant.
c. He prepares drink orders according to prescribed standards.
d. He oversees the set-up and delivery of efficient customer service in his
assigned area.

4. He acts as a dining room helper and runner.

a. Busboy
b. Captain Waiter
c. Outlet manager
d. Waiter

5. Which of the following best describes mechanical impact?

a. This happens when the floor is greasy, wet, and slippery, broken tiles, and
blind doors.
b. This happens when using the equipment for a purpose it was not intended
for such as using a glass to scoop ice.
c. This is induced by stacking glasswares and chinawares, picking glasses in
bouquet, overloading bus pans and trays, and putting cutleries inside
glasses.

29
 d. This happens when hot water is placed inside a chilled/cold glass and vice
versa, glassware is abruptly used after coming off the dishwashing machines,
or chilled bowl is heated in a microwave.

6. The following statements best describe physical projection, except:

a. Employees are require to wear uniform.

b. Staff should avoid any mannerism they may have.
c. Staff should maintain a conversational tone and volume.
d. Employees always carry a pleasant smile and positive disposition so that
the others will feel comfortable and at ease with you.
7. It refers to workplace conditions that pose the risk of injury to the worker’s
musculoskeletal system.

a. Ergonomic
b. Ergonomic hazards
c. Occupational health
d. Occupational safety

8. The following factors are under verbal projection, except:

a. Avoiding mannerisms.
b. Being honest and accurate in giving information. Do not bluff.
c. Making a habit to use magic words like “May I”, “Do you mind?”, “Please”,
and “I’m sorry”.
d. Speaking in an audible, relaxed and natural manner. Maintain in a
conversational tone and volume.

9. It is a result of sudden change in temperature. This happens when hot water is

placed inside a chilled / cold glass and vice versa, glassware is abruptly used
after coming off the dishwashing machine, or chilled bowl is heated in a
microwave.

a. Thermal Shock
b. Mechanical Impact
c. Environmental Factors
d. Improper Handling of Tools

10. The following are measures to avoid breakages, except:

a. Use trays when serving and bussing.

b. Buss out glasses together with chinaware.
c. Follow proper system in stacking and storing equipment.
d. Use appropriate glass racks. Make sure that the glasses are conveniently
but not tightly inserted in each rack.

Additional Activities

30
 31 Assessment
A.
1. True
2. True
3. True
4. False-
fashionable
5. False- Allow
B.
1. C
2. D
3. D
4. A
5. C
6. C
7. B
8. A
9. A
10. B
What I Know What's New What's New
1. B 1. Decoy system 1. Food and
2. A 2. Thermal shock Beverage Service
3. A 3. Ergonomic hazard Manager
4. C 4. OHS 2. Captain Waiter
5. D 5. Mechanical impact 3. Waiter
6. D 4. Bartender
7. B 5. Cashier
8. A
9. B What's Mor
10. C What's More
1. FALSE
2. TRUE 1. /
3. FALSE 2. X
4. TRUE 3. X
5. TRUE 4. /
5. /
different equipment and the personal preparation done before preparing food.
how your family clean and sanitize your kitchen and dining area, proper handling of
Activity 10: Direction: Make a documentation (video/pictures/narrative report) on
health and safety procedures.
Let’s find out if you have knowledge and skills in personal hygiene and occupational
Answer Key
 References

Carino, Celia A., Aldave, Christi Blandina, et al. (2012). Food and
Beverage Service Procedures. Mutya Publishing House, Inc.

Cornell, Daryl Ace & Abellana, Ephraimuel Jose (2015). A Consice

Guide in Food and Beverage Service Procedures, Second Edition.
Mindshapers Co., Inc

Tan, Lawrence & de Guzman, Florenitte (2016). Principles of Food

and Beverage, Second Edition. Anvil Publishing, Inc.
What is Food and Beverage Service? Retrieved June 01, 2020, form
https://www.tutorialspoint.com/food_and_beverage_services/food_a
nd_beverage_services_basics.htm
What is Occupational Health and Safety? Retrieved June 01, 20202,
from https://www.go2hr.ca/health-safety/safety-basics

DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd
SOCCSKSARGEN with the primary objective of preparing for and
addressing the new normal. Contents of this module were based on
DepEd’s Most Essential Learning Competencies (MELC). This is a
supplementary material to be used by all learners of Region XII in all
public schools beginning SY 2020-2021. The process of LR development
was observed in the production of this module. This is version 1.0. We
highly encourage feedback, comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, Cit of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893
Email Address: region12@deped.gov.ph

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