Adaptive Community for the Continuity of Education and Student Services

National Teachers College

Task 2. Understand the Reading Material 3, 4 and 5. Familiarize the Sample Script or
Phraseologies. Then, perform on how to Provide Food and Beverage Services to the
guests in your own. Follow each step and evaluate your performance by recording it
on the Performance Criteria Checklist. Below are your guidelines for this task.

Title: Provide food and beverage services to guests.

Performance Objective:
 To demonstrate on how to food and beverage services to guests.
Supplies/Materials:
 Menu (dummy)
 Ball pen
 Order Slip (dummy)
 Cruet set
 Pitcher with water
 1 table napkin
 1 pc of Water Goblet/glass
 1 bread and butter plate and knife
 1 soup bowl with under liner and 1 soup spoon
 1 appetizer plate with appropriate silver ware
 1 salad plate, 1 salad fork and knife
 1 show plate, dinner plate, 1 dinner knife and dinner fork.
 1 dessert plate, 1 dessert knife and dessert fork
 1 Coffee pot, coffee cup and spoon or 1Tea pot, Teacup and spoon
 Service Tray and Bar Tray
 Wine Opener
 Bottle of Wine
Equipment:
 Table and Chair
Steps/Procedure:
 Choose any volunteer at your home that will act as your guest.
 Remember, that you will be the waiter on this task.
 Then apply the step-by-step process in Providing the food and beverage
services to guest. Remember all the key points in performing every step.
 If the above-mentioned tools and equipment are not available at home, you
can use any alternative. Put a label if necessary, to distinguish the differences
of the needed tools and equipment in performing the given task.
 After the procedure, record your performance in the Performance Checklist
provided.
 Document your performance by attaching photos.

Performance Criteria Checklist

Criteria YES NO
1
HP6 –Fundamentals in Food Service Operation
School of Business, First Semester, SY 2020-2021
 Adaptive Community for the Continuity of Education and Student Services
National Teachers College

Did you….
Prepare the supplies and equipment needed before the performance
task?
Apply procedures in Welcoming the guest?
Apply procedures in Serving Complementary Water?
Apply procedures in Serving Complementary Bread and Butter?
Apply procedures in Presenting, taking, serving and bussing out
beverages?
Apply procedures in Presenting, taking, serving and bussing out food?
Apply procedures in wine service?
Apply procedures in Billing?
Apply procedures in End of Service?

2
HP6 –Fundamentals in Food Service Operation
School of Business, First Semester, SY 2020-2021