Sector:

TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES
Unit of Competency:

Prepare the Dining Room/Restaurant Area for Service

Preparing the Dining Room/Restaurant Area for Service

BARTOLOME SANGALANG NATIONAL HIGH SCHOOL

Guimba, Nueva Ecija
 How to use this CBLM

Welcome to the Module “Providing advice on post hilot wellness

services Link between Kitchen & Service Areas”. This module contains
training materials and activities for you to complete.

The unit of competency “Provide Link between Kitchen & Service

Areas” contains the knowledge, skills and attitudes required for Food and
Beverage Services course required to obtain the National Certificate (NC)
level II.

You are required to go through a series of learning activities in order

to complete each of the learning outcomes of the module. In each learning
outcome there are Information Sheets, Job Sheets, Operation Sheets,
and Activity Sheets. Follow these activities on your own and answer the
Self-Check at the end of each learning activity.

If you have questions, do not hesitate to ask your teacher for

assistance.

Recognition of Prior Learning (RPL)

You have already some basic knowledge and skills covered in this
module. If you can demonstrate competence to your teacher in a particular
skill, talk to him/her so you did not have to undergo the same training
again. If you have a qualification or Certificate of Competency from previous
trainings show it to him/her. If the skills you required are consistent with
and relevant to this module, they become part of the evidence. You can
present these RPL. If you are not sure about your competence skills, discuss
this with your teacher.

After completing this module, ask your teacher to assess your

competence. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your
own pace.

In this module, you will find the activities for you to accomplish and
relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.

This module is prepared to help you achieve the required competency

in receiving and relaying information. This will be the source of information
that will enable you to acquire the knowledge and skills in Food and
Beverage Services NC II independently at your own pace with minimum
supervision from your trainer.
 COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Provide Link Providing Link

1 between Kitchen & between Kitchen &
Service Areas Service Areas

Provide Food and Providing Food and

2
Beverage Service Beverage Service

3 Provide Room Service Providing Room Service

Developing & updating

Develop & update food
4 food & beverage
& beverage knowledge
knowledge
 MODULE CONTENT

UNIT OF COMPETENCY : PROVIDE A LINK BETWEEN KITCHEN AND

SERVICE AREA

MODULE TITLE : PROVIDING A LINK BETWEEN KITCHEN AND

SERVICE AREA

MODULE DESCRIPTION : This module covers the knowledge, skills and

attitude required in the preparation of the dining
room/restaurant area before the start of the
service operations. It involves opening duties or
the dining room mis-en-place prior to service. It
also includes taking reservations, preparing
service station, table setting and setting food
service facility ambiance

SUGGESTED DURATION : 48 HRS

LEVEL OF QUALIFICATION : NC II

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:
LO 1 TAKE TABLE RESERVATION
LO 2 PREPARE SERVICE STATION AND EQUIPMENT
LO3 SET-UP TABLES IN THE DINING AREA
LO4 SET THE MOOD/AMBIANCE OF THE DINING AREA
LO 1 TAKE TABLE RESERVATION

ASSESSMENT CRITERIA:
1. Inquiries are answered promptly, clearly, and accurately
2. Pertinent questions are asked to complete details of reservation
3. Reservations data are recorded on forms accurately based on
establishment standards
4. Details of reservations are repeated and confirmed with the party
making the reservation
5. Additional information about food service establishment is provided
when necessary

CONTENTS:
 Workflow structures within a food and beverage service location
 Communication and interpersonal skills
 Roles and responsibilities in the food service team
 Procedures in recording reservation

CONDITION:
The trainee / student must be provided with the following:

Reservation Sheets
Log Book
Computer
Reservation Cards

METHODOLOGY:
Lecture
Discussion
Film viewing
Demonstration

ASSESSMENT METHOD:
Oral examination
Written examination
Performance test
LO 2 PREPARE SERVICE STATIONS AND EQUIPMENT

ASSESSMENT CRITERIA:
1. Service and waiter’s stations are packed with supplies necessary for
service.
2. All tableware and dining room equipment are cleaned and wiped and
put in their proper places
3. Special tent cards and similar special displays are put up for
promotion
4. Cleanliness and condition of all tables, tableware and dining room
equipment are checked.
5. Water pitcher and buckets are filled.
6. Electrical appliance or equipment like coffee pots, tea pots, plate
warmers etc. in the dining area are turned on and kept ready
7. Condiments and sauce bottles are refilled and the necks and top of
the bottles are wiped clean and dry

CONTENTS:
 Proper stacking procedures of equipment
 Hygienic and appropriate personal presentation
 Legislation on OH & S and food hygiene

CONDITION:
The trainee / student must be provided with the following:
Table and chairs
Dinner fork
Table cloth
Table napkin
Teaspoon
Glasswares
Condiment
Water goblet
Sugar bowl / creamer
Cup and saucer
Flower arrangement
(fresh/artificial)
Dinner knife
Ashtray
Tray
Plates
Linens
Service wares
METHODOLOGY:
Lecture
Discussion
Film viewing
Demonstration

ASSESSMENT METHOD:
Oral examination
Written examination
Performance test
LO 3 SET-UP TABLES IN THE DINING AREA

ASSESSMENT CRITERIA:
1. Tables are set according to standards of the food service
establishment.
2. In cases where the menu is prearranged or fixed, covers are set
correctly according to the predetermined menu.
3. Tableware and glassware are wiped and polished before they are set
up on the table.
4. Cloth napkins are folded properly and laid on the table appropriately
according to napkin folding style.
5. Buffet or display tables are skirted properly taking into account
symmetry, balance and harmony in size and design.

CONTENTS:
 Proper stacking procedures of equipment
 Basic napkin folding style
 Basic skirting style
 Hygienic and appropriate personal presentation
 Legislation on OH & S and food hygiene

CONDITION:
The trainee / student must be provided with the following:
Table and chairs
Dinner fork
Table cloth
Table napkin
Teaspoon
Glasswares
Condiment
Water goblet
Sugar bowl / creamer
Cup and saucer
Flower arrangement
(fresh/artificial)
Dinner knife
Ashtray
Tray
Plates
Linens
Service wares
METHODOLOGY:
Lecture
Discussion
Film viewing
Demonstration

ASSESSMENT METHOD:
Oral examination
Written examination
Performance test
LO 4 SET THE MOOD/AMBIANCE OF THE DINING AREA

ASSESSMENT CRITERIA:
1. Lights are adjusted according to time of day
2. Tables, chairs and other dining room furniture are arranged to ensure
comfort and convenience of the guest
3. Appropriate music is played when applicable
4. Floors/carpets are cleaned and made sure are dry
5. Air-condition or cooling units are adjusted for the comfort of the guest
6. Decorations are set-up according to theme or concept of the dining
room

CONTENTS:
 Proper stacking procedures of equipment
 Basic napkin folding style
 Basic skirting style
 Hygienic and appropriate personal presentation
 Legislation on OH & S and food hygiene
 Proper operation of air-con, sound system, light fixtures

CONDITION:
The trainee / student must be provided with the following:

Light Fixtures
Tables, Chairs and other dining furnitures
Sound system
Air-condition unit
Dining room decoration

Methodology:

Discussion
Film Viewing
Demonstration

Assessment Method:
Oral Examination
Performance Test
 Learning Experiences
Learning Outcome 1 Take table reservation

Learning Activities Special Instructions

Read Information sheet 1.1-1
entitled Roles and responsibilities in
the food service team
Answer Self-check 1.1-1 Compare your answer to answer
key 1.1-1
View power point presentation on
Workflow structures within a food
and beverage service location
Answer Self-check 1.1-2 Compare your answer to answer
key 1.1-2
Watch Video presentation on
Communication and interpersonal
skills
Answer Self-check 1.1-3 Compare your answer to answer
key 1.1-3
Watch video presentation on
procedures in recording reservation
 Information Sheet 1.1-1
Roles and Responsibilities in the food service Teams
Learning Objectives:
At the end of the session, the learners should be able to:
1. Identify specific roles of a food service team member
2. Categorize the food service team responsibilities
3. Apply work requirements’ features.
The primary responsibility of a team member is to help team members be all
they can be so they can serve our guests with confidence and respect. We
believe that when this is the focus, all other responsibilities listed below are
more easily achieved. The most important deliverable to our advocates is in
how we serve them. Our value states that “Serving people is the most
important part of the company”. Team Members are expected to provide a
level of service that ensures our advocates will want to return and also
recommend our products and services to others. Further, we will strive to be
rated in the top 1% of all service providers by truly giving “World Class
Service.” Build a workplace climate of energy, action, urgency, and fun!
Bring our “A” game every day and transfer some of that energy to our
advocates so they leave our establishments feeling better than when they
came in. Display a professional look through excellent grooming practices,
proper care and maintenance of clothing and shoes, and adherence to the
World Dress Code. Promoting a “glass half full” mentality and contributing
to a positive working environment. In business model, the whole is greater
than the sum of the parts. Team members are expected to forge strong
business relationships with their peers in other departments.

POSITION SPECIFIC REQUIREMENT: FOOD SERVICE TEAM MEMBER

 Adherence to company standards, specifications, and guidelines for
handling, preparing, and serving menu items
 Preparing orders according to the menu specification and charging
appropriately
 Stocking coolers, freezers, paper goods and bread; putting away supplier
orders
 Filtering, changing and boiling out fryers; cleaning grills
 Sweeping, mopping, taking out trash, and flattening and disposing of
cardboard boxes
 Washing, rinsing and sanitizing dishes
 Prepping foods from a written recipe using skills such as dicing, slicing,
portioning, mixing, etc. with accuracy and consistency
 Preparing items for our deli case, dinner case, bakery case, and hot case
(where applicable)
 Following all food safety policies and procedures, including time &
temperature control, safe product handling, and proper cleaning/sanitizing
routines
 Communicating verbally and documenting accurately on all forms,
including the time & temperature log, foodborne illness records, cleaning
routines, etc.
  Maintaining exceptional personal hygiene standards including frequent
hand-washing, proper use of gloves, etc.
 Following dress code and grooming requirements including: clean
hair/skin, wearing deodorant, trimming and cleaning fingernails, proper
hair restraints, etc.
 Acting as a “team player” by promoting and helping other areas of the store
as needed

PERSONAL DEVELOPMENT
 Own your personal development. While there will be others in the
company to provide you support and education, your inner will and
desire dictates how much you can grow.
 It is critical you hold a positive mental attitude/glass half-full
mentality
 Attend department meetings
 Attend periodic company training programs as they pertain to your
department
 Develop personal goals on an annual basis and share them with your
Leader. Devise action plans to achieve these personal goals.
 Develop and maintain strong, positive interpersonal relationships with
peers and leaders in the company.
 Communicate clearly, effectively, and appropriately with all team
members, leaders, and advocates.
 Effectively handle complaints, resolve grievances, and neutralize
conflicts

ADMINISTRATIVE ITEMS
 REPORT TO STRUCTURE
 Reports directly to the Department Leader
 Indirectly reports to the Operations Leader
COMPENSATION STRUCTURE
 Varies depending on a myriad of factors, including size and volume of
store, levels of profitability (sales and margins), expense management,
experience and proven results, and ability to build a great team and
truly develop others.

MINIMUM REQUIREMENTS
 Positive attitude – Ability to handle all products & services sold by the
company - Able to lift 40
 pounds or more – Flexible work schedule – Ability to use basic
computer functions – Ability to sit, climb, balance,
 stoop, kneel, crouch, crawl, and reach – Basic reading, writing and
math skills – Social Perceptiveness – Service
 Orientation – Adaptability to change – Ability to work independently as
well as on a team
The Waiter
Every hotel, irrespective of size or volume of business, two major revenue
producing areas- rooms and restaurants (and bars). The latter offer food and
beverages for sale. In common hotel terminology the services offered in
restaurants and bars are referred to as “food and beverage service”. This
manual deals with the training of the food and beverage service personnel.
The most important person, around whom food and beverage service pivots,
is the waiter.
Who is a Waiter?
A waiter is one who serves food and beverage in a restaurant in a restaurant
or bar. He is also popularly known as a Steward or Commis-de-Rang. A good
waiter should possess qualities like social confidence, good etiquette and
manners, effective communication, a pleasing personality, salesmanship, a
willingness to serve, and above all, a thorough knowledge of his job.
1. Attend briefing before a restaurant service
2. Mise-en-scene
3. Mise-en-place
4. Requisition restaurant items for service, e.g. linen, glassware, cutlery,
flowers, etc.
5. Clear silverware and glassware
6. Prepare each table for service
7. Receive and seat guests
8. Take beverage orders and serve
9. Take food orders and serve
10. Serve wine and champagne
11. Present a check (or bill) and receive payment
12. Ensure cost control
13. Salesmanship
14. Ensure hygiene and sanitation
15. Safety

Typical Job Description of a Waiter

This manual attempts to teach a waiter how to do his job well. For this he
requires correct knowledge, skills and attitudes. The subsequent lessons
elucidate the knowledge, skill and attitudes that a waiter should possess to
execute his job.
 Self- Check 1.1-1

Enumeration: Identify the following as required.

1. Name at least 5 specific requirements for food service team.

2. Give at least 3 personal development in a food service team.
3. Give at least 10 job roles of a waiter.
 Learning Experiences
Learning Outcome 2 Clean and clear food service area

Learning Activities Special Instructions

View PowerPoint presentation on
Legislation on OH & S and food
hygiene
Answer Self-check 1.2-1 Compare your answer to answer
key 1.2-1
Read Information sheet 1.2-2
entitled Hygienic and appropriate
personal presentation
Answer Self-check 1.2-2 Compare your answer to answer
key 1.2-2
Watch video presentation Hygienic
and appropriate personal
presentation
Perform Job sheet 1.2-2 Evaluate performance using criteria
checklist 1.2-2
 Information Sheet 1.2-2
Hygienic and appropriate personal presentation Learning Objectives:
At the end of the session, the learners should be able to:
1. Apply work required hygienic practices
2. Identify appropriate personal presentation

This will explore issues regarding personal hygiene, grooming, professional

appearance, restaurant cleaning, and security at work, and necessary
measures to maintain the restaurant and related procedures you need to be
aware of.

Personal Hygiene
Personal hygiene is very important to food and beverage servers as you will
be coming into direct contact with the guests. It is your personal
responsibility to present a clean and well-groomed appearance at work.

General Rules
1. Wash hands correctly and very often (after using toilet, before entering
restaurant, after a break, after smoking, before handling any food, after
coughing, sneezing, touching any parts of head and hair, handling rubbish,
touching any pets and animals)
2. Bathe daily
3. Bath or shower or wash well every day to maintain personal body
freshness.
4. Use deodorants or antiperspirants to combat body odor.
5. Strongly perfume products are not appropriate when dealing with guests
6. Wear clean underwear everyday
7. Keep your skin clean and healthy.
8. Brush teeth every morning and evening. If you smoke, then brush your
teeth more often or use a breathe spray or deodorizer.
9. Tattoos should not be visible.

Hair
1. Hair should always be clean and neat and well-groomed with no excessive
gels or hair products that make hair look dirty.
2. Hair must not fall across the face when leaning forward.
3. Short hair should be trimmed regularly to give neat appearance.
4. Colored or tinted hair should tone in with your natural hair color and re-
growth should not be visible.
5. Up style must be carefully held in position and should not leave strands
of hair untended. Hair clips or elastics should not be obvious.
6. French plaints if permitted should be tucked under you cap.
7. Long hair must be tied up and loose strands must clip up.
8. Only use hair accessories that are simple and match each other and your
uniform. If your uniform is black, the scrunches should be black as well.
9. Fringes, if worn, should not fall below the eyebrow.

Facial Hair
1. Men should present themselves for
work freshly shaven each day.
2. Moustaches must be neatly groomed
with the outline of top lip being clearly
visible. Moustaches should not extend
past the corner of the mouth.
3. Beards must be kept neat and well
groomed.

Hands and Nails

1. Hands and nails must always be clean
and well-manicured.
2. Nail polish, if worn, should be freshly applied regularly and should be a
pale, natural color.
3. Nail biting is unacceptable as bitten nails are unhygienic and look
dreadful.

Jewelry
1. Do not wear more than three pieces of jewelry. For ladies: earrings, finger
rings and a small bracelet or necklace is acceptable. For men, a wedding
band is acceptable.
2. You may however wear a watch for practical purposes. The watch should
be of a neat conservative style. Ultra-modern sports watches or fashion
watches should not be worn.
3. Body piercing is not allowed (apart from ears), including nose, lips and
eyebrows.
Personal Grooming
Presenting a professional appearance is very important
in the hospitality industry. This section examines all
aspects of professional grooming, from the uniform to
hair and personal presentation and hygiene.
Uniforms
Restaurants often require you to wear the same or
similar clothes so that you all present the same image
of the restaurant. You can often wear your own clothes,
with an added special apron provided by the
establishment. Sometimes a special uniform will be
provided for you. The uniform may be formal (e.g. black
pants/skirt with white shirt) or informal (e.g. jeans and
a black T-shirt).

Name Badges
Restaurants often give their waiting staff name badges. This makes it easy
for guests to know your name and use it when they talk with you. These
should be worn at all times on the designated place on your clothing.

Care of Your Uniform

Care of your uniform is every staff member’s individual responsibility. A
good brushing after wearing them will remove dusts and freshen up any
garment. The two main problems are stains and odors.
1. Stains – a superficial stain may be removed by light sponging or using a
specialized spot cleaner. Soda water or carbonated water may be affective.
2. Odors – airing may eliminate some unpleasant odors. Clothes do not have
to look grubby to retain stale smells e.g. cigarette smoke can linger on outer
garments even after just one wear. These should be left hanging in a place
with free air circulation.
3. Hanging your uniform – no matter how tired you are you should always
hang up your uniform. Trouser pockets should be emptied and trouser
creases should properly align.
4. Spare buttons and a sewing kit – you should always have one readily
available.
5. Shoes – should clean, well-polished and well maintained including being-
soled and heeled, if necessary. If shoes get wet the, most efficient way to dry
them is by stuffing them with newspaper and allowing them to dry at room
temperature. Shoetrees should be used to keep shoes in shape.
6. Shirts – creases should be always ironed in the same place or they can
look unkempt. Never roll up the sleeves of long sleeved shirts. Shirts should
be freshly laundered daily and ironed while slightly damp. Starch will keep
the garment crisp and enhance its appearance.
7. Trousers – to maintain the shape of your trouser pockets, they should not
be overfilled. They should be worn belted, with your shirt tucked in.
 Self- Check 1.1-2

Enumeration: Identify the following as required.

1. Enumerate the key players in the hospitality industry

2. Name the 5 characteristics of various fast food outlets.
3. Name the different restaurant types.
 Answer Key 1.1-2
1. The key "players" in the hospitality industry are:
• The guest (tourists or local person)
• The service provider (restaurant/hotel)
• The server = you!

2. 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.
4. Guest orders at the counter; once food is ready, it is served at the
table.
5. Drive-through: guest drives through assigned lane, orders food and
collects them. There is no space allocated for eating.
3.
 Cafeterias
 Fast-Food Restaurants
 Casual Dining Restaurants
 Family Style Restaurants
 Speciality Restaurants
 Self- Check 1.1-3

Discussion. Discuss briefly the following:

1. The (10) ten effective ways of communicating to guest.

2. Discuss the five (5) rules of effective communication

 Answer Key 1.1-3
1. Communicating way is as:
 Facial expressions - a smile, a frown.
 Gestures - movements of hands and body to help explain or
emphasize the verbal message.
 Body posture - how we stand or sit.
 Orientation - whether we face the other person or turn away.
 Eye contact - whether we look at the other person and for how
long.
 Body contact - arm around the shoulder, a handshake.
 Proximity - the distance we stand or sit from a person.
 Non-verbal aspects of speech - tone and pitch of voice.
 Head nods - for encouragement, indication of agreement or
disagreement.
 Appearance - dress and grooming.

2. There are five rules of effective communication:

What? - What do you really wish to communicate? Make sure that
you are very clear about the message that you wish to convey
and try to keep it simple.
Whom? - With whom do you wish to communicate? Identify the
appropriate recipient for your message. If it is an important
message, do not trust to a verbal communication to a three-
year-old child.
Why? - Why do you need to communicate? What is the purpose of the
communication? What are the consequences of not
communicating?
How? - How can you best communicate? In many cases, there are
choices with respect to communication - you may be able to
choose between verbal or written forms or indeed, non-verbal
messages (a raised eyebrow, for example). Choice will depend
on with whom you are communicating and the actual
situation.
When? - When is the best time to communicate? We have noted the
need to respond promptly but beyond that the timing of
communication can be very important - choose the time to
raise a question or to pass on a message that will be
appreciated by the person with whom you are
communicating.
 Self- Check 1.2-2

Discuss briefly the following:

1. Proper care for uniforms

2. General rules for personal hygiene
 Answer Key 1.2-2

1. Proper care for uniform:

 Stains – a superficial stain may be removed by light sponging or using
a specialized spot cleaner. Soda water or carbonated water may be
affective.
 Odors – airing may eliminate some unpleasant odors. Clothes do not
have to look grubby to retain stale smells e.g. cigarette smoke can
linger on outer garments even after just one wear. These should be left
hanging in a place with free air circulation.
 Hanging your uniform – no matter how tired you are you should
always hang up your uniform. Trouser pockets should be emptied and
trouser creases should properly align.
 Spare buttons and a sewing kit – you should always have one readily
available.
 Shoes – should clean, well-polished and well maintained including
being-soled and heeled, if necessary. If shoes get wet the, most
efficient way to dry them is by stuffing them with newspaper and
allowing them to dry at room temperature. Shoetrees should be used
to keep shoes in shape.
 Shirts – creases should be always ironed in the same place or they can
look unkempt. Never roll up the sleeves of long sleeved shirts. Shirts
should be freshly laundered daily and ironed while slightly damp.
Starch will keep the garment crisp and enhance its appearance.
 Trousers – to maintain the shape of your trouser pockets, they should
not be overfilled. They should be worn belted, with your shirt tucked
in.

2. General rules for personal hygiene:

 Wash hands correctly and very often (after using toilet, before
entering restaurant, after a break, after smoking, before handling
any food, after coughing, sneezing, touching any parts of head
and hair, handling rubbish, touching any pets and animals)
 Bathe daily
 Bath or shower or wash well every day to maintain personal body
freshness.
 Use deodorants or antiperspirants to combat body odor.
 Strongly perfume products are not appropriate when dealing with
guests
 Wear clean underwear everyday
 Keep your skin clean and healthy.
 Brush teeth every morning and evening. If you smoke, then brush
your teeth more often or use a breathe spray or deodorizer.
 Tattoos should not be visible.
 JOB SHEET 1.2-2
Title: Hygienic and appropriate personal presentation

Performance Objective: In this activity, the trainee must be able to

demonstrate the proper method of Hygienic and
appropriate personal presentation.

Supplies/Materials : Personal hygienic checklist

Steps/Procedure:
1. Get a co-trainee
2. Perform personnel hygienic inspection
3. Record inspection according to checklist

Assessment Method:
Demonstration with oral questioning
 Performance Criteria Checklist 1.2-2

Trainee’s Name: ___________________ Date: ________________

CRITERIA
Did you…. YES NO
Check finger nails length?
Check hair?
Wear appropriate uniform?
Wear appropriate badge?
Check facial hair?
Inspect neatness of uniform?
Inspect visible skin for tattoos?
Check for body odor?
Inspect overall appearance?

Trainer’s Name: ______________________ Date: __________________