FOOD AND BEVERAGE NCII, Quarter 1, Week 2, EPISODE 1

Title: Prepare Service Stations and Equipment

Topic: Preparation of service equipment/utensils and supplies
Competency Code/s: TLE_HEFBS9-12AS-Ic-d-2
Learning Area: TVLE – FBS NCII Grade Level: 12
Teacher-Broadcaster/ Scriptwriter:
Scriptwriters: Emee Marieson B. Belvis
Language Editor: Content Editor:

VIDEO AUDIO
OBB
Scene 1: INTRO
Teacher ON CAM (MS) Good day SHS learners! My name is teacher
BACKGROUND SETTING: GFX of a [Insert Name] and welcome to another episode
Restaurant Dining Area of Food and Beverage NC II in titled “Prepare
Service Stations and Equipment”.

But, before we will proceed, you must prepare

the following:
A paper and pen for you to take some notes
GFX will Pup – up: later.
 Paper REMEMBER:
 Pen Don’t forget to pause and play this video
 Pause Button whenever necessary. You can even go back or
 Play Button revisit the portion of this video to clarify some
things for your mastery.

And always keep this in mind:

Teacher ON CAM (CU) WATCH, FOCUS, LISTEN and THINK.

I know you’re excited for another set of learning,

so, let’s hop in!
Scene 2: REVIEW
Teacher ON CAM (MS) From the previous episode, we learned how to
BACKGROUND SETTING: GFX of a take table reservations which enable restaurants
Restaurant Dining Area to serve costumer with efficiency because every
customer want a more convenient dining
experience.
Pup - up GFX
 Table reservation (costumer & There are a lot of ways how to make table
Receptionist) reservation but the commonly used is through a
 telephone Ethics telephone. That’s why; telephone ethics is one
of the most important areas of service. It is really
important to show your customers that you're
paying attention and really interested in what
they have to say. This aids in the development
of consumer loyalty, which results in repeat
business.
Now to check if you still remember the Steps in
Pup - up GFX TEXT “Arrange the following
Steps in Taking Table Reservations in
sequence ”
Pup - up GFX TEXT Now let’s check!
Pup - up animated GFX Applause/clap!
GFX Full screen text (one by one):
 Identify the different types of service
equipment/utensils and supplies used in
table service
 Classify the different Types of Table
Appointments
 Collect pictures of utensils from
magazines, newspapers, or any
materials that you can find the
Taking Table Reservations. I want you to
arrange the following steps in Taking Table
Reservations. Arrange it from 1-10.
Ask the Time and Date of Reservation
Greetings and self-introduction
Event or Function
Date and Time to use the Reservation
Ask who is in the other line
Name/Phone # of the Person Making
the Reservation
Name/Phone of who will use the
Reservation
Repeat Information and Bid Goodbye
Number of Person
Special Request
1. Greetings and self-introduction
2. Ask who is in the other line
3. Ask the Time and Date of Reservation
4. Date and Time to use the Reservation
5. Event or Function
6. Number of Person
7. Name/Phone # of the Person Making the
Reservation
8. Name/Phone of who will use the Reservation
9. Special Request
10. Repeat Information and Bid Goodbye
Are all of your answers correct? I hope you were
able to recall what we learned in our previous
lesson! Now, prepare for another episode that
we will share together.
SCENE 3: PRESENTATION OF THE
OBJECTIVE OR TOPIC
VO
At the end of this lesson, you are expected
to:
1. Identify the different types of service
equipment/utensils and supplies used in
table service
2. Classify the different Types of Table
Appointments
3. Collect pictures of utensils from
magazines, newspapers, or any
materials that you can find the
 picture.
Teacher ON CAM (MS)
BACKGROUND SETTING: GFX of a
Restaurant Dining Area
Pup - up GFX TEXT “PREPARATION OF
SERVICE STATION AND EQUIPMENT
/UTENSILS AND SUPPLIES”
Pup - up GFX question or thinking head
Pup - up GFX question or thinking head
Pup - up GFX question or thinking head
Pup - up GFX guest entering the
establishment.
GFX Full screen
Pup - up GFX “Fixed commodities in F&B
Services”
Pup - up GFX TEXT
Fixed commodities include:
 Furniture
picture.
SCENE 4: Lesson Proper
Preparation of Service Station and Equipment
/utensils and supplies
In your house, what do you usually do when
your mother tells you to prepare the table for
dinner?
Yes! You will prepare the equipment and
utensils.
The same in our house, as a future wait staff in
a restaurant, what equipment/ utensils and
supplies will prepare prior to costumers’ reserve
time?
Do know it already?
What are those?
Stop! And together let’s find out.
In food and beverage services, it is necessary
for wait staff to prepare service stations and
equipment; it includes service
equipment/utensils and supplies used in for
dining before the customer arrives.
The job in FBS requires familiarization of
specific tools, utensils, and equipment for proper
and efficient food service in the restaurant.
The complementation of equipment to the
restaurant theme is an essential element of food
and beverage service. It is important that guests'
moods to be brightened as they enter the
establishment to elevate their dining experience.
“Fixed commodities in F&B Services”
Fixed commodities include furniture, fixtures,
and fittings. Furniture is an essential component
of every F&B Services establishment. It must be
durable, simple to operate, and easy to clean.
The furniture contributes significantly to the
  Fixtures
 Fittings
Pup - up GFX TEXT
Two types of furniture
 Indoor Furniture
 Outdoor Furniture
Pup - up GFX Tables, chairs, push-down
chairs, racks, flambé trolley and lockers.
Pup - up GFX coffee tables and chairs, bar
chairs, dining sets, day beds, loungers,
hammocks, and swings.
Pup - up GFX TEXT “Fixtures”
Pup - up GFX TEXT Any item that is bolted
to the floor or walls is referred to as a
fixture.
Pup - up GFX Air conditioners, electric plugs,
basins and toilets, art pieces, and wall-
mounted television.
Pup - up GFX TEXT “Fittings”
Pup - up GFX TEXT Any free-standing item
or one that can be hung with a nail or hook is
referred to as a fitting.
Pup - up GFX It includes Paintings, mirrors,
curtain rails, and lamps.
Teacher ON CAM (MS)
BACKGROUND SETTING: GFX of a
Restaurant Dining Area
Pup - up GFX TEXT “Tableware or Table
Appointments in F&B Services”
Pup - up GFX TEXT The term "tableware or
table appointments" refers to the implements
used to set a table for dining and serving
meals.
Pup - up GFX TEXT
It includes :
 dinnerware,
 hollowware ,
 beverageware,
 silverware,
 and linens
Pup - up GFX table centerpiece
overall appearance and atmosphere of the
outlet.
There are two types of furniture: Indoor Furniture
and Outdoor Furniture.
Tables, chairs, push-down chairs, racks, flambé
trolley and lockers are example of Indoor
Furniture. While Outdoor Furniture includes
coffee tables and chairs, bar chairs, dining sets,
day beds, loungers, hammocks, and swings
definitely found outdoors.
Fixtures
Any item that is bolted to the floor or walls is
referred to as a fixture. It includes Air
conditioners, electric plugs, basins and toilets,
art pieces, and wall-mounted television displays.
Fittings
Any free-standing item or one that can be hung
with a nail or hook is referred to as a fitting. It
includes Paintings, mirrors, curtain rails, and
lamps.
Tableware or Table Appointments in F&B
Services
The term "tableware or table appointments"
refers to the implements used to set a table for
dining and serving meals.
It includes dinnerware, hollowware,
beverageware, silverware and linens.
And there are also other Restaurant Supplies
and accessories used in service such as table
centerpieces.
GFX Full screen
Pup - up GFX TEXT “Dinnerware” Dinnerware
Pup - up GFX TEXT Dinnerware refers to the Dinnerware refers to the dishware used in
dishware used in setting a table, serving and setting a table, serving and eating meals where
eating meals where food is artistically food is artistically arranged.
arranged.
Common types of Dinnerware
Pup - up GFX TEXT “Common types of
Dinnerware” 1. Platter is a 16", 14", 12", 10", and 9 inches.
Pup - up GFX It comes in a variety of shapes, including
round and oval, and is used to serve and
Platter hold various pieces of food.
Place plate/show plate/Charger 2. Place plate/show plate/Charger is a 12-
Dinner plate inch dish used as a under liner for formal sit-
Fish plate down dinners and not for serving food or
Luncheon or breakfast plate eating.
Soup bowl/Soup plate 3. Dinner plate is a 10-inch plate for the entrée
Salad plate or main course.
Bread and butter plate
4. Fish plate is a customized fish pattern plate
Cereal bowl
with a diameter of 8 to 9 inches.
5. Luncheon or breakfast plate is a 9-inch
plate that can be used for a variety of
purposes, such as formal and informal
meals, breakfast, or as a soup bowl under
plate.
6. Soup bowl/Soup plate is a shallow and
wide 9-inch plate with a flanged rim used for
soup, cereal, salad, or dessert.
7. Salad plate is a 7-8" plate that is used to
serve salads, desserts, or as a liner for
stemmed beverage ware, cereal bowls, or
soup bowls.
8. Bread and butter plate is a 6-inch dish
used in serving breads and butter.
9. Cereal bowl is a 6-inch dip dish that can be
used to serve cereals, sweets, or rice.
Occasionally, as a dipping sauce or dressing
for salads.
GFX Full screen “Hollowware”
Pup - up GFX “Hollowware”
Pup - up GFX TEXT “Hollowware is hollow Hollowware is hollow or concave serving dishes
or concave serving dishes and table and table accessories. This includes sugar
accessories. bowls, creamers, coffee pots, teapots, soup
Pup - up GFX TEXT “Common types of tureens, hot food covers, water jugs, water
Hollowware” pitchers, ice buckets, Chaffing Dishes (Chafers).
Pup - up GFX sugar bowls, creamers, coffee
pots, teapots, soup tureens, hot food covers,
water jugs, water pitchers, ice buckets,
Chaffing Dishes (Chafers).
GFX Full screen “Beverageware”
Pup - up GFX “Beverageware”
Beverageware (Glassware) is a term for the
vessels in which it holds liquid and edibles
Pup - up GFX TEXT Beverageware
(Glassware) is a term for the vessels in people to drink alcoholic and non-alcoholic
which it holds liquid and edibles people to beverages or any liquids. Glassware is made
drink alcoholic and non-alcoholic beverages from glass or crystal, but beverageware could
or any liquids. also be made of plastic, stainless steel, or
paper/ styrofoam products.
Pup - up GFX TEXT Note: For each beverage, there is a specific
Note: For each beverage, there is a specific
glass, such as a white wine glass for white wine.
glass, such as a white wine glass for white
Two basic shape of Beverageware
wine.
1. Stemware (footed) – it has a bowl, a stem or
Pup - up GFX TEXT post, and a foot or base.
Two basic shape of Beverageware a. b.
2. Tumbler (unfooted) – usual/ basic glass
Pup - up GFX
 Stemware (footed) it has a bowl, a
stem or post, and a foot or base.
 Tumbler (unfooted) usual/ basic glass
Pup - up GFX TEXT “Common types of
Beverageware” Common types of Beverageware used in F& B
Service:
Pup - up GFX
White wine glass 1. White wine glass is a 10-14 oz. glass that is
Red Wine Glass generally used in serving white wines. It has
Water goblet tulip-shaped sides and generally narrow, but
Water goblet not as narrow as a champagne flute,
Champagne flute allowing chilled wine to maintain its
Brandy snifter
temperature.
Cocktail/martini glass
Margarita Glass 2. Red Wine Glass is a 12-14 oz. glass
Pilsner glass generally used in serving red wine. It is wide-
High ball glass mouthed round bowl which allows the wine
Old fashioned glass/ Lowball glass to “breathe”.
3. Water goblet is an all-purpose conical
stemmed glass with a 12-14 oz. bowl.
Generally used for water, but can also be
used for all types of wine.
4. Champagne flute is a 6-8 oz. glass that is
used for serving champagne or sparkling
wines. The flute’s tall shape and small mouth
allow the bubbles to move slowly and retain

GFX Full screen
Pup - up GFX TEXT “Flatware or
silverware”
Pup - up GFX TEXT Flatware or silverware
or cutlery refers to any hand utensil typically
used in preparing, serving, and eating during
the course of a meal.
Pup - up GFX TEXT “Common
classification of Flatware”
Spoons
their effervescence.
5. Brandy snifter is a cocktail glass holding
about 17 oz. of liquid when filled to the brim.
The glass is wider at the bottom and
narrower at the top, to concentrate the
"nose" or fragrance of the brandy. It has a
short stem and wide pedestal, giving it a
characteristic shape. The wide bowl of the
glass accommodates the hand, which warms
the brandy for drinking.
6. Cocktail/martini glass is a 7-8 oz. cone
shaped bowl on a stemmed glass used for
serving mixed drinks (Cocktail/ Mocktail) or
Martini.
7. Margarita Glass is an 8-16 oz. specialty
glass and has curve between the mouth and
the stem used for frozen beverages and salt-
rimmed cocktails.
8. Pilsner glass is used to serve a variety of
light beers, but it's designed specifically for
pilsner; it's designed to highlight the color,
clarity, and retain a lovely head for the
pilsner.
9. High ball glass is a 12 oz. “tumbler”, which
holds same volume of liquid as Collins glass
but stouter in shape and is commonly used
for mixed or iced drinks. Larger versions are
called "coolers".
10. Old fashioned glass/ Lowball glass is a 8-
12 oz. wide short “tumbler” used for serving
liquor “on the rock”, meaning over ice, It is
commonly used daily. A smaller version
holding only 5-6 oz. is used for fruit or
vegetable juice.
Flatware or silverware
Flatware or silverware or cutlery refers to any
hand utensil typically used in preparing, serving,
and eating during the course of a meal.
There are Common classification of Flatware:
Forks Spoons, Forks, Knives, and Serving implements
Knives
Serving implements
Pup - up GFX The following are the The following are the commonly used spoons in
commonly used spoons in dining: dining:
1. Dinner spoon is a large spoon used for main
Dinner spoon course.
Soup Spoon 2. Soup Spoon is a large round bowl-like tip
Teaspoon that is primarily used for soup.
Demitasse spoon 3. Teaspoon is a small spoon that measure
Dessert spoon approximately 5 ½ to 6 ¼ inches in length
used for adding sugar and stirring hot
beverages, as well as eating soft foods.
4. Demitasse spoon is a diminutive spoon
that is half the size of the conventional
teaspoon at an average length of 3 to 4
inches.
5. Dessert spoon is a spoon made primarily
for eating desserts, but it can also be used
for soup or cereals.
The following are the commonly used Forks in
The following are the commonly used Forks dining:
in dining:
Dinner fork 1. Dinner fork is around 7 inches length and
Dessert fork used for main course.
Fish Fork 2. Dessert fork is used to consume certain
Oyster fork
desserts and is generally smaller than a
dinner fork.
3. Fish Fork is approximately 7 ¼ – 7 ¾ inches
long, smaller than a dinner fork and usually
have an incurve shaped form that is used for
fish and sometimes seafood dishes
4. Oyster fork is used to remove the contents
of the shells and get rid of the inedible parts.
It's a little wider and rounder than a regular
fork.
The following are the commonly used The following are the commonly used Knives
Knives in dining: in dining:
Dinner knife 1. Dinner knife is a broad, serrated cutting
Fish knife edge with a rounded tip that is used for
Steak knife entrées. It is used to slice and shove
Dessert knife meats on the dinner plate.
Butter Spreader 2. Fish knife is a notched point tip with
a dull edge and a wide blade used for
fish appetizer like smoked salmon,
 pates and deboning fish.
3. Steak knife –a sharp tip with a serrated
cutting edge used for steaks.
4. Dessert knife is a narrow blade with a
rounded tip used to section soft desserts
and pointed tip to cut hard desserts.
5. Butter Spreader is a rounded or
slightly wider tip used to spread
butter and marmalades.
The following are the commonly used Serving
implements in dining:

1. Serving spoon and fork used for serving

main dish and vegetables.
2. Soup ladle is used to serve soup from a
soup tureen
3. Sauce spoon is a wide, shallow spoon for
pouring sauces and removing food from
casseroles.
4. Snail tongs or Escargot is used in holding
the shell and the snail fork can extract them.
5. Pastry tongs is used for picking and serving
pastries.
6. Pie server/ cake lifter is used to lift and
serve pastries.
GFX Full screen Linens
Pup - up GFX TEXT “Linens” Linens are used to cover and protect tables, as
Pup - up GFX TEXT Linens are used to well as to create a warm aesthetic appeal that
cover and protect tables, as well as to create ensures quieter service.
a warm aesthetic appeal that ensures quieter The following are the commonly used Linens
service. implements in dining:
1. Table cloth is a table linen used to cover
Pup - up GFX TEXT “Common types of dining tables.
Linens” 2. Table Runner is a long, narrow strip of cloth
Pup - up GFX used to decorate plain tables.
Table cloth 3. Placemat is a small, rectangular mat that
Table Runner holds the entire place setting
Placemat 4. Silence cloth is a pad usually felt or flannel
Silence cloth
Top cloth used under the table cloth.
Table Napkins 5. Top cloth is pieces of material draped over
the table cloth to avoid constant laundering
of large piece.
6. Table Napkins are square pieces of cloth or
paper used to wipe fingers and lips when
dining that add a touch of elegance to a table
setting.
Pup - up GFX TEXT
Table centerpieces ( Flower
arrangement, Fruit Arrangement,
Vegetable Centerpiece, or Candles), Salt
and Pepper Shaker, Toothpick Holder,
Bill Folder, Tent Cards, Candle Holder,
Trays, Menu Cards/Book, High Chair
CS
Other Restaurant Supplies
such as
Table centerpieces ( Flower arrangement,
Fruit Arrangement, Vegetable Centerpiece,
or Candles), Salt and Pepper Shaker,
Toothpick Holder, Bill Folder, Tent Cards,
Candle Holder, Trays, Menu Cards/Book,
High Chair
SCENE 5: GENERALIZATION
It seems that you’ve already understood the
different types of service equipment/utensils and
supplies used in table service.

We have different types of fixed commodities

Pup – up GFX TEXT that includes:
 Furniture  Furniture
 Fixtures  Fixtures and
 Fittings  Fittings

Pup – up GFX TEXT There are 5 types of Table Appointment namely:

 Dinnerware 1. Dinnerware
 hollowware 2. hollowware
 Beverageware 3. Beverageware
 Silverware and 4. Silverware and
 Linens 5. Linens

And there are Other Restaurant Supplies
such as Table centerpieces (Flower
arrangement, Fruit Arrangement,
Vegetable Centerpiece, or Candles), Salt
and Pepper Shaker, Toothpick Holder,
Bill Folder, Tent Cards, Candle Holder,
Trays, Menu Cards/Book, High Chair
Close Up Shot
GFX Title card
Picture Labelling!
And there are Other Restaurant Supplies
such as Table centerpieces (Flower
arrangement, Fruit Arrangement, Vegetable
Centerpiece, or Candles), Salt and Pepper
Shaker, Toothpick Holder, Bill Folder, Tent
Cards, Candle Holder, Trays, Menu
Cards/Book, High Chair
SCENE 6: ASSESSMENT
This time, Brace yourselves.
It’s Assessment Time!

Full screen text with 5-second timer per item

1. Name the picture below:
GFX Animation: Brandy Snifter
2.
GFX Animation: Dinner Knife
3.
GFX Animation: Red Wine Glass
4.
GFX Animation: Soup Spoon
5.
GFX Animation: Water Goblet

Half Frame Shot How many of you got a score of 4? How about
Pop-up Text Animation 5?
Great! Great!

Pop-up Image To those who got 3 or below, do not worry you

Self Learning Module can now review your Self Learning Module and
you can still watch the replay on YouTube
Lower Thirds channel : DepEd LDN TV
YT Channel: DepEd TV – Official

For your enhancement Activity, please refer to

Pop-up GFX
Activity 1.3.2 – Picture Hunting.
 Collect pictures of utensils from
magazines, newspapers, or any
materials that you can find the
picture.
 You may also take pictures if you
have any available tool/utensils at
home using your camera.
 Paste the picture on the space
provided.
Half frame Shot
. the key to your success. This is your Teacher.
CBB
Activity 1.3.2 – Picture Hunting.
1. Collect pictures of utensils from
magazines, newspapers, or any
materials that you can find the
picture.
2. You may also take pictures if you
have any available tool/utensils at
home using your camera.
3. Paste the picture on the space
provided.
Scene 7: VALUE INTEGRATION
In a foodservice industry, special attention must
be paid to the preparation and arrangement of
the dining area. As a server you must
familiarized all the equipment and utensils for a
better service so that clients may be served
efficiently. Just like in our daily life, we need to
prepare and arrange our things before we start
our day to have a fresh and efficient day.
Remember: It is not just in a restaurant setting
but we can apply it in our on home.
SCENE 8: EXTRO SPIEL
That’s all for today! Always remember you are
Signing off.