WEEK LEARNING ACTIVITY SHEET IN FOOD AND BEVERAGE SERVICES SHS

PREPARE SERVICE STATIONS AND EQUIPMENT

2

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________
Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

Hello and welcome to our new lesson. With your learnings in the previous Learning
Activity Sheet, I must say that you are perfectly ready and excited.

This section covers the preparation of service station, describes the different
equipment used in the restaurant or bar, and discusses the proper use of utensils and
supplies. It will equip you with the methods on proper handling and cleaning of tableware and
various tools and service equipment used in the food and beverage sector.

Are you ready? What are you waiting for? Let’s go!

FOOD AND BEVERAGE SERVICES 1

 II. LEARNING COMPETENCY:

LO 2. Prepare Service Stations and Equipment

TLE_HEFBS9-12AS-Ic-d-2

Objectives:
1. Stock supplies necessary for service
2. Clean, wipe and put tableware and dining room equipment in their proper places
3. Check the cleanliness and condition of all tables, tableware and dining room
equipment
4. Fill water pitchers and ice buckets
5. Refill condiments and sauce bottles and wipe, clean and dry the necks and tops
of the bottles
6. Promote special tent cards and similar special displays
7. Check equipment and prepare for service
8. Apply food hygiene and Occupational Health and Safety measures

III. ACTIVITIES:

ACTIVITY 1: TELL ME!

Procedure:

1. Warm up exercise. You can listen to your preferred music to relax your mind.
2. Look at the picture and identify the following tableware.
3. Write your answer on the space provided.

1. ____________ 2. ____________

3. ____________ 4. ____________

FOOD AND BEVERAGE SERVICES 2

 5. ____________ 6. ____________

7. ____________ 8. ____________

9. ____________ 10. ___________

ACTIVITY 2: HOUSE A RESTO GRANT!

As you dine in your house, observe the Food Hygiene and Occupational Health & Safety
Measures. Check and explain if they really observe cleanliness and orderliness in the
Dining Room. Write your answer on your activity notebook.

ACTIVITY 3: SHOW OFF!

Instruction: Another task is given to you this time. You will Prepare Service Stations and
Equipment. Do the activity as if you are on an actual Restaurant. Follow the procedure on
the table.

Title Prepare Service Stations and Equipment

Performance Objective
Supplies & Materials
Given the supplies, material and equipment needed, you
should be able to perform on how to prepare service
stations and equipment in a given scenario.
Tableware (Dinnerware/Chinaware, Glassware,
Silverware/Flatware, and Holloware), Linen, and Bar
Supplies

FOOD AND BEVERAGE SERVICES 3

Equipment Dining Room and Restaurant Equipment
You are working in restaurant and assign as a
waiter/waitress. Simulate a scenario by which you can
illustrate to the class the proper way to:
1. Stock supplies necessary for service
2. Clean, wipe and put tableware and dining room
equipment in their proper places
3. Check the cleanliness and condition of all tables,
Simulate a scenario tableware and dining room equipment
4. Fill water pitchers and ice buckets
5. Refill condiments and sauce bottles and wipe, clean
and dry the necks and tops of the bottles
6. Promote special tent cards and similar special
displays
7. Check equipment and prepare for service

PROCESSING QUESTIONS:

1. What are the activities during mise-en-scene and mise-en-place?

2. What are some of the accidents that can be avoided due to proper practice of
sanitation and safety?
3. Why we need to stock supplies and prepare tools, materials and equipment before
the commencement of service?

IV. RUBRICS:

RUBRIC FOR PRACTICE TASK 2: RESTAURANT CRITIC!

Description Score
With thorough and comprehensive explanation, exceptionally clear and
5
easy to understand
With substantial explanation, generally clear and quite easy to understand 4
With partial comprehensive explanation, lacks clarity and difficult to
3
understand
With serious misconception on the explanation and unclear cannot
2
understand
Unclear and cannot understand 1

FOOD AND BEVERAGE SERVICES 4

 RUBRIC FOR PRACTICE TASK 3: SHOW OFF!
Description Score
Performed all the seven skills independently, accurately and correctly 5
Performed 5 to 6 skills independently with few inaccuracies 4
Performed 3 to 4 skills independently but with many inaccuracies 3
Performed 2 skills without confidence 2
Performed 1 skills without confidence 1

ADDITIONAL ACTIVITY:

For further information, you may watch the link below:

https://tinyurl.com/mdxje95d

CONGRATULATIONS!
You made it with flying colors. Good luck on the next
lesson

V. ANSWER KEY:

ACTIVITY 1: TELL ME!

1. Salt and Pepper Shaker

2. Cup and Saucer
3. Champagne Flute
4. Water Goblet
5. Soup Tureen
6. Fish Fork
7. Soup Spoon
8. Soup cup with underliner
9. Dinner Plate
10. Rectangular Tray

VI. REFLECTION:

TAKE OUT FOR THE DAY!

What meaningful discovery about preparation of service stations and equipment have you
gained from this learning activity sheet?
_________________________________________________________________________
_________________________________________________________________________

FOOD AND BEVERAGE SERVICES 5

How did the activity/task enrich your knowledge, understanding and appreciation of proper
practice of sanitation and safety?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

VII. REFERENCES

BOOK
Food and Beverage Services (NCII), Leo Benjamin L. Jerusalem, Royce Denise D. De
Veyra, Violeta L. Jerusalem, p.63-75

SELF-LEARNING MATERIAL
Benedict Leon Gabriel Grengia Cheerie Jean B. Nuñez Melany I. Acayen Emee DC.
Barbara Marieta Shiela C. Temporal Joyce Chavez Macalalad

WEBSITE
https://rddmag.com/design/675-server-stations
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_se
rvices_preparation.htm
https://www.potterybarn.com/products/gabriella-salt-pepper-shakers/
https://www.crystalimage.com.ph/products/tea-cup-with-spoon-and-saucer
https://tinyurl.com/9969689x
https://www.indiamart.com/proddetail/ocean-classic-water-goblet-glass-
22616902530.html
https://tinyurl.com/y9vx8yam
https://tinyurl.com/4bmmn6n8

LAS DEVELOPMENT TEAM

SHIELA MARIE N. BAJAMUNDI - Writer - Libon Agro-Industrial High School

KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School
JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School
NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School
JANE ST. REVILLA - Content Reviewer - School Division Office of Albay

FOOD AND BEVERAGE SERVICES 6