Food and Beverage Services

LEARNING ACTIVITY SHEET 2

 1.1 Food and Beverage Operations
Foodservice operations are continuing to improve and develop, together
with advances in quality. The demand for food and beverages away from the
home has increased with a broader spectrum of the population eating out,
customer needs are continuing to diversify.- Cousins & et .Al

The key "players" in the hospitality industry are:

• The guest (tourists or local person)
• The service provider (restaurant/hotel)
• The server = you!

Restaurant

A restaurant is a retail establishment that serves prepared food to

customers. Service is generally for eating on premises, though the term has been
used to include take-out establishments and food delivery services. The term
covers many types of venues , diversity of styles of cuisine and service.

Restaurants are sometimes a feature of a larger complex, typically a hotel,

where the dining amenities are provided for the convenience of the residents and
for the hotel with a singular objective to maximize their potential revenue. Such
restaurants are often also open to non-residents. It range from modest lunch or
dining places catering to people working nearby, with simple food and fixed menu
served in simple settings at low prices, or expensive establishments serving
expensive specialty food and wines in a formal setting.

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:
1. To provide food and beverage, served attractively fulfilling customer expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit.

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.

Following are the characteristics of various fast food outlets:

1. Guest has to pay at the counter and collect food from the server at the counter-
Food counter service.

2. Guest collects food from containers / trays, and pays at the counter as per
menu selected or per weight of the food selected.

3. Coupon Service: guest pays for desired menu and counter issues a coupon.
Guest consequently gets food in exchange of coupon. Guest orders at the
counter, once food is ready, it is served at the table.

4. Drive-through: guest drives through assigned lane, orders food and collects
them. There is no space allocated for eating.

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.

Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price,
usually with diners seated at a communal table such as on bench seats. Often
these restaurants provide children play area.

Specialty Restaurants

They range from quick service to upscale. Menus usually include ethnic
dishes and/or authentic ethnic foods. They specialize in a particular multicultural
cuisine not specifically accommodated by any other listed categories. Example:
Asian Cuisine, Chinese cuisine, Indian Cuisine, American Cuisine etc.

Staffing and Management

The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus long-
term goals of the restaurant. Restaurant staffing depends on size, covers, style,
type of the food and extent of the operation. But remember, the key for effective
management and service delivery is teamwork. Following personnel shows a
structure of medium size casual dining restaurant.
 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.

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 sales person. 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 particular
establishment and area.

Host/Hostess

The role of a restaurant host is to attend to guest’s needs, particularly, on

arrival at the restaurant. The host should "meet, greet and seat" the guest. The
host/hostess should make sure that; guests leaving the restaurant have enjoyed
their meal. The host 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.

Foodservice System
1. Conventional Foodservice System

This service system is the most common of all the systems in the food
service. In this kind of system, ingredients are assembled and food/ dish is
produced onsite. This system is usually used in cafeterias, restaurants, small
hotels and school canteens.

SERVE TO CUSTOMERS
CONVENTIONAL FOODSERVICE SYSTEM

FOOD PRODUCTION

HOT HEATED HOT CHILLED

2. Centralized (Commissary) Foodservice 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.
3. Ready –Prepared Food Service System

In ready prepared foodservice system, 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. Ready prepared foodservice system is usually
used by hospitals and prisons .

READY PREPARED
FOOD SERVICE SYSTEM

FOOD PRODUCTION

STORE HOLD
FROZEN CHILLED

HEAT

SERVE TO CUSTOMERS
4. Assembly- Serve Foodservice 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.

Types of Restaurant Reservations

These are two types of restaurant reservations, the manual reservation
and online reservation. The Manual Reservation System depend on the person
designated, usually a host or hostess, to answer the phone ,record the details of
the said reservation and taking their credit card information as guarantee.

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 handouts 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.

It also provides up to date "real time" information on availability at the push

of a button. When a reservation is recorded the availability is automatically
altered. Displays a suitable screen to input customer information and requests.

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.

The Elements of Reservation

People make reservations for convenience and security. Many people like
to plan out their holiday or business trip to feel secure in the knowledge that they
have a room waiting for them, they have a prepared table for comfortable dining,
they have a flight booked to take them back to their home or next destination, and
know they have seen all the attractions of the city during their stay. The role of
reservations staff is to ensure that they process all reservations in an efficient and
professional manner.

Types of bookings may include:

A. Accommodation suppliers – Guests will need to have room bookings

processed in order to stay at particular establishments that provide
accommodation such as hotels, apartments, resorts, guest houses, caravan
parks.
B. 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.
C. 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.
D. Coaches or buses – To travel from one place to another or to visit a
particular tourist destination.
E. Limousines (rental cars/vans) – Customers can book transport to either
drive themselves around or have a chauffeur included with the vehicle.
F. Day/extended tours – includes meals and maybe accommodation and
entrance fees to tourist parks.
G. Dining and meal reservations – for restaurants or eating houses.
H. Entertainment - such as the theatre or music concerts.
I. Tourist attractions-Events such as the different ethnic festivals of the
Philippines
 J. 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.

Some way to check availability;

A. Ability to offer alternatives when the requested booking is not available.
B. Provide information on the costs and product features;
C. Record the details and requirements of the person making the reservation;
D. A way of recording the acceptable method of payment and provide
confirmation details

Ways Reservations May Be Received

Reservations can be received by an establishment in many ways

depending on where they are, what they are offering and what technologies they
have available.
⮚ Over the telephone – customers dial the establishment directly
⮚ In person – the customer comes into the establishment and communicates
directly with the staff
⮚ Mail – in some countries today this is almost an extinct form for making a
reservation
⮚ Email – through an email address
⮚ Facsimile (fax) – this is another form of communication that is being
replaced by technology
⮚ Internet – on-line bookings via a website
⮚ Third party reservations – using a reservation company to make a booking
for you e.g. Wotif, Asia Rooms, Statravel, Showbizasia
⮚ Central reservation service – a central reservation service that controls
reservations for several venues
⮚ Same chain referral – a reservation that has been referred from another
establishment belonging to the same group, for example: Asian Car
Rental, Hyatt Hotels, Hilton Spas

How to Take Table Reservations

Before taking a reservation, make sure you know the answers to the
questions which are likely to be asked. Following are tips and some possible
questions in taking reservations:

Tips in Taking Table Reservations

⮚ Answer inquiries promptly, clearly and as accurately as possible
⮚ Ask pertinent questions to complete the details of the reservation. Take
 note of specials, and changes in the menu and make sure to inform guest
about it.
⮚ Gather all pertinent information on the reservation from the guest politely
and efficiently.
⮚ Accurately record reservation data on forms and based on establishment
standards.
⮚ Confirm customer reservations prior to their arrival
⮚ Impart additional information to the guest such as food establishment
,parking conditions and directions to the establishment
⮚ Always be calm and polite when speaking to the guests
⮚ Avoid double booking.

Possible Questions Of Customers When Taking Table Reservations

⮚ What kind of cuisine do you offer? ( French, Italian, Cantoneses, Modern
Australian)
⮚ What style of menu do you offer? ( Alacarte or table d ‘ hote )
⮚ Do you accept credit cards? If yes, Which credit card do you take?
⮚ Can we bring in other food and drinks bought from outside?
⮚ Is there a corkage for food and drinks bought from outside? If yes, please
how much
⮚ What time do you start serving? For lunch? For dinner?
⮚ Do you accommodate children?
⮚ Do you cater persons with disability?
⮚ Are all rooms air conditioned?
⮚ Do you have parking facilities?
⮚ Do you cater specific functions?
⮚ Do you have smoking area?
⮚ How do we get there? What is the nearest landmark?

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
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
pleasantry

Learning Activity Number 1:

True or False. Write TRUE if the statement is correct, and FALSE if it is incorrect.
1. Conventional Food service System is the most common of all
system in foodservice system.
2.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.
3. Food is purchased then stored either chilled or frozen for later
use.
4. A Family style is a restaurant that 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.

Learning Activity Number 2:

1. What the different types of restaurant.

2. Enumerate the different service personnel.
3. Identify the different Food Service System.
4. Identify the element of reservation.
5. Give tips on taking Table Reservations.

Learning Activity Number 3:

Instruction: Make a script of a conversation of a customer, doing a table

reservation in a restaurant.
 Generalization

As you can see, you have a vital role to play. Without you, no guest satisfaction
will be possible and the restaurant will struggle to survive and make a profit. The
service you offer will help the restaurant where you work to make an income and
keep open. This means that your job security and income are directly matched to
the level of service you provide to keep your guests happy.

Most reservations are taken over the telephone. Therefore, the telephone
operator should be friendly and accommodating. Customers may easily be
discouraged and may never call again if when they are not treated well.

⮚ Always answer the phone immediately

⮚ The reservation book should always be ready at hand.
⮚ State the name of establishment clearly
⮚ Greet the caller courteously by saying, “ Good morning”, “ Good evening”,
Thank you for calling ( Name of establishment)! How may I help you?, “
May I have your name please?
⮚ Answer questions clearly and politely. If you do not know the answer, find
someone to help you and ask if they are willing to wait for few minutes.
You may also ask for contact details so you can call them back or request
them to call you back.
⮚ Politely decline if the time requested reservation is already filled. Suggest
possible time and other options to accommodate reservations
⮚ Confirm all details by repeating the name, date and time of arrival, the
number of people in the party, and contact number. Make sure all these
details have been clearly written in the reservation books.
⮚ Be courteous and hospitable in closing conversations. You may say “
Thank you Mr. Arcos. We look forward to seeing you at the party”.
⮚
⮚ Before taking a reservation, make sure you know the answers to the
questions which are likely to be asked
⮚ A restaurant is a retail establishment that serves prepared food to
customers.
⮚ Online Reservation System makes use of the internet through a website,
⮚ The Manual Reservation System depend on the person designated,
usually a host or hostess, to answer the phone ,record the details of the
said reservation and taking their credit card information as guarantee.
⮚ Telephone plays an important role in times of reservation on phone.
Perfect telephone handling ensures efficiency of the reservation agent
2.1 Preparation of Service Equipment/utensils and
supplies

Basic Types of Tableware

Bar supplies contain everything needed for your beverage service except
the drinks and the furniture. These bar accessories include beverage accessories
and display coolers.
Flatwar
es
Dinner spoon – for main course; equal to 3
teaspoons
Dinner knife – a straight for serrated
cutting edge that is broad with a rounded
tip, used for entrées. It is used to cut and
push food and is laid on the table at all
meats, except
when soup is served.

Pasta server-use for serving pasta

like spaghetti and noodles

Teaspoon – the average teaspoon

measure approximately 5 ½ to 6 ¼
inches in length; is used only for informal
dining to stir hot beverages (coffee), and
eat solid food.

Cup and Saucer- hallow bowl that

supports a cup , it used to serve coffee or
tea.
Bouillon Cup- made for serving broth-
based soups (or bouillon). The bowl of
the cup is narrower and deeper than that
of the cream soup bowl, the purpose
being to better retain the heat of the
bouillon by limiting the
surface area exposed to the cooler air.
Margarita Glass- For champagne
cocktails, Margaritas.It has curve
between the mouth and the stem

Champagne Saucer- for serving

sparkling wines and selected cocktail
drinks.

Red Wine Glass- also burgundy glass,

for serving red wine in general,
specifically burgundy, Pinot Noir and
Merlot. It is characterized by its
rounder, the mouth is wider which gives
the wine a chance to breathe.
Lowball glass Lowball glass/Rock
glass/Old fashioned glass – is a short
tumbler used for serving liquor “on the
rock”, meaning over ice, or cocktails
having few ingredients. It is named after
the old fashioned cocktail, White
Russian that is traditionally served in
such glass.
Water goblet– used for serving water
Champagne flute – for serving champagnes
or sparkling wines. It is characterized by a
long stem with a tall, narrow bowl on top; the
shape keeps the sparkling wine attractive
and inviting during its consumption

. Cocktail/martini glass –For Martini,

Manhattan, Rob Roy, Grasshopper, Pink
Gin, Gin Sling, Rusty Nail, Gibson and
Negroni. It has a cone shaped bowl on a
stem above a flat base used to serve
cocktail.

High ball glass – It is a glass tumbler which

holds same volume of liquid as Collins glass
but stouter in shape and is used to serve
highball cocktails (spirits mixed with water,
tonic, soda, and ginger ale) and other mixed
drinks like juices and soft drinks.

Pilsner glass – It is used to serve various

types of light beers, but is intended for
pilsner; made to showcase the color, clarity
and to maintain a nice head for the pilsner.
 Silver food cover/dome/cloche – a
cover for a dish easily removed when it
is about to served.

Water pitcher – commonly used

for serving service water

I
Ice bucket – a basic bar tool commonly
used for serving ice cubes. However, it
is used a stand or container for white
wine in restaurant service on a bed of
ice water to keep it under chilled
temperature.

Additional Common Bar Supplies/

Accessories DINNERWARES

1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9’’in diameter. It comes in round and
oval shapes that is used to hold several portions of food.
2. Place plate/show plate – a 12’’ plate, used as under liner for formal sit-down
dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main course.
4. Fish plate – an 8-9’’ plate.
5.Luncheon or breakfast plate – a 9’’ plate used for multiple purposes, like
informal daily dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or dessert.
Usually this goes with an under liner plate
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be
used as under liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads, moulded salads,
rice or desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.
Sometimes for salads with dipping sauce or dressing.

FLATWARES
1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader –.a small broad spatula-like knife, used to spread butter and
marmalades. It is approximately 5 to 6 inches long with a rounded or slightly wide
tip.
3.Soup ladle – for soup from a soup tureen
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out of
casseroles.
6.Snail tongs – for holding in the shell so the snail fork can extract them.
7. Pastry tongs - for picking up and serving pastries.
8. Dinner spoon – for main course; equal to 3 teaspoons
9. Soup Spoon– it is a large or rounded bowl, used mainly for soup.
10. Dessert spoon and fork – an elongated oval spoon used for dessert.
12. Demitasse spoon– half the size of the regular teaspoon, used together with
demitasse cup for after dinner coffee or hot chocolate, at an average length of 3
to 4 inches.
13. Fish knife – a pointed hook like tip used for fish appetizer like smoked
salmon, pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches
long. It features a wide blade with a dull edge and a tip made with a notched
point.
14.. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7
¾ inches in length.
15. Salad knife – for salad like chef’s salad and Caesars salad.

16. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It is
approximately 8 ¼ to 9 inches long.

GLASSWARES
1. White wine glass- for serving white wines in general. It is generally narrow but
not as narrow as champagne flute, with somewhat straight or tulip shaped sides,
allowing the chilled wine to retain its temperature. It has a smaller mouth to
prolong the coolness of chilled wine
2. Whisky sour glass – for whisky sour drinks, rum or brandy sours
3 .Brandy snifter – for brandy, cognac, Armagnac, and fine champagne (Remy
martin) to capture its aroma
4..Collins –It is usually used for long drinks, fizzes and fresh fruit juices like fruit
punch, Tom Collins, Singapore sling, and Tequila Sunrise.

FURNITURES
1.Tables – generally comes in three shapes: round, square and rectangle. Some
shapes are trapezoids, serpentine (arch shape) and half rounds
2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large
enough to seat guests comfortably and clean. Chairs should also be checked for
rough edges of legs that can snag on guest clothing. It includes tiffany, straight
backed padded chairs, stacking chair, folding chair, cantilevered chair, and
moulded chair.
3. Other furniture –Include flambé trolley, used by restaurants with table side
preparation. In French Service or captain, prepares dishes in the cart,it is
positioned beside the guests table.
 4. Table Service Utensils and Linens
Table Cloth- It is used to cover dining table and it should be large enough to cover
the top as well as portion of the legs of table.
Table Napkin- A piece of cloth used to wipe lips or finger or to protect our cloth.
Top Cloth-This is designed to be laid over the table cloth to protect it from spillage
and provide it a longer life.

Other Items
Salt and Vinegar Shaker Bill Folder
Pepper Mill Guest Caddy
Toothpick holder Trays
Bill Folder Menu Card
Table Cloth Table Napkin

Pick up and Cleaning of Equipment and Supplies

1. Have a list of items to be picked and to be installed at the service station to
make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows;
A. Chinawares -must be piled by tens to avoid accidental breakage.
b. Glasswares-must be in rack glass
c. Flatwares- must be put in flatware rack or utility box container by type.
If plates are to be carried by hand, do it in way that they are secured in both
hands.
3. Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.

Cleaning, Wiping and Polishing Tableware

1. Prepare clean and dry wiping clothes. Make sure that ones intended for
wiping utensils/service equipment are separated from those used in wiping
hands and wiping tables.
2. Dry flatwares and chinawares using clean ,dry cloth. Do not dry them in
electric fan as the air that circulates maybe carrying dust and dirt.
3. Wipe /polish Chinawares and glasswares on the following step;
a.) Use a sizable polishing cloth, thoroughly wipe and polish all surfaces of
plates and glasswares.
b) Wipe the rim and make sure that all surfaces are thoroughly dry. Do not
leave finger marks on it.
c) Turn to the back of the plates and wipe dry the back surface.
d) Bring the wiping cloth into inside surfaces of the glass and wipe thoroughly.
e) Wipe the rim and the base. Hands should not leave finger marks on the
glasswares.
f) Place the cutleries inside the wiping cloth and thoroughly wipe the handle,
the blades of the knife, the mouth of the spoon and the tines of the fork.

Mise-en-place, the French term means to “everything in place” in the food and
beverage service operation. It represents the basic preparations before the set
up and the services of food and drinks, including:

⮚ Gathering and assembling all needed service equipment and supplies

⮚ Set up service station
⮚ Cleaning, polishing chinawares, glasswares, flatwares and hollowares

Sanitation Measures During Mis-en-place and Set Up

1. Only Clean and sanitized glasses, cutleries, chinawares and other service
equipment shall be set up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets.
3. All service equipment must be air dried to protect them from watermarks.
4. All glasswares , chinawares and cutleries should be completely dry before
placing in the service station.
5. When setting cutleries, carry them to the table in a tray or plate underlined
with table cloth to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use table cloth to cover
the table.
7. Have bowls underlined with appropriate plate and never to be set up or
serve with finger touching them.
8.Never set up or return to the station any cutlery that has fallen on the floor.
9. Always wash wares within 30 minutes after use.
10.Handle glasses and dinnerwares properly, not touching the sensitive
surfaces used for eating.
 Preparing the service station and stocking the sideboard
To maximize the flow of service, it is advisable to install a service cabinet
or sideboard( wait station) in the restaurant. The shelves must be covered to
prevent dust and dirt to get into tablewares. Items placed on the sideboard
must be checked daily for cleanliness and condition. Each item should be
clean, free of spots and smudges ,without chips or damage. Any chipped ware
must be removed from the service station.

Proper Handling of Service Equipment

Management invests substantial amount in supplies and equipment.
Service staffs are expected that these equipment’s are handled gently and
carefully. Staff should be sanitation and safety conscious. Table utensil should be
handled in the right spot stemmed glass by the stem, footed glassware by the
base, flatware by the handle. Bowls should never be held by the rim, use
appropriate under liners. The thumb should never show on the plate.
When setting up cutleries and glasswares, 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 –This refers to contact of glasses with other equipment
and hard surfaces. When this happens a small abrasion is created which will
weaken the surface and probably increase the chance of breakage and chipping.
2. Thermal Shock -result of sudden change of temperature from cold to hot
temperature or vice versa resulting to cracks or breakage.
3. Improper Handling and Misuse of Equipment – using the equipment for a
purpose it was not intended for such as using a cup to scoop ice, using knives for
opening cans, etc.
4. Inattentiveness or Absent-mindedness –Accidents will often occur when
service personnel are absent-minded or are inattentive in executing services
especially when they are carrying breakable equipment.
5. Environmental Factors – A greasy or wet slippery floor, broken tiles, blind
doors may caused breakage to tablewares.

Tent Cards –Also known as Table Tents, are triangular table displays. They are
 folded in way that is readable from both sides of the displays. Its primary purpose
is to show menu or the specialty of the day. They can also be used to advertise
products and services or promote discounts. Hostesses us them on dining table
as place cards. They maybe color coordinated for the event and may contain
designs or photos. Table tents may also be engraved by printer or made on color
copier. They maybe embellished with ribbon, glitter, silk flowers beads or pearls.

Lea is a newly hired server in restaurant. She is on probation for one month as
waitress and needs to meet the expectations for her supervisor.
She needs to perform the following task:
1. Stack service or waiters station with supplies for service
2.Clean, wipe and put all tableware and dining room equipment in their proper
places.
3. Put a special tent card and displays for promotion.
4.Check the cleanliness and condition of all tables, tableware and dining room
equipment.
5. Fill water pitchers and ice buckets.
5. Turn on and ready electrical appliance or equipment like coffee pots, teapots,
plate warmers, etc. in the dining area.
6. Refill condiments and sauce bottles and wipe ,clean dry necks and tops of
bottles.

Learning Activity Number 4:

Intruction: Read the following statement carefully. Write T if the statement is True and F if the statement is
False.

1. Mise-en-place, the French term means to “everything in place” in the food and
beverage service operation.

2. Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.
3. Prepare clean and dry wiping clothes. Make sure that ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and
wiping tables.

4. Mechanical Impact refers to contact of glasses with other equipment and also
hard surfaces.

5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks

by using trays or by securing them inside a cloth napkin.
Learning Activity Number 5:

Name the following:

Learning Activity Number 6:

Essay:
Explain in word the different cause of breakages in a restaurant and how
to prevent it from happening.