(Name of School) : Diocese of Butuan Educational System (Dbes), Inc

DIOCESE OF BUTUAN EDUCATIONAL SYSTEM (DBES), INC.
OMPH, Holy Redeemer, Butuan City
Tel.#: (085) 342-5829 Fax #: (085) 342-5829
_____________________________________
(Name of School)
Learning Activity Sheet (LAS)

T.L.E (HE: FOOD AND BEVERAGE SERVICING) - 11
Name: ____________________________ Score: ___________________________

Grade Level Section: __________________________ Date: ___________________________
____________________________________________________________________________
Quarter: 1
Activity no: 1
Activity Title: FOOD AND BEVERAGE OPERATIONS
MELCs: Prepare the Dining Room/Restaurant Area for Service
Learning Objectives: a. Discuss Food and Beverage Operations
Reference: Sulla, Rose Ann M., 2016. Food and Beverage Services TLE-TVL series. Phoenix
Publishing House.
https://www.coursehero.com/file/78958965/W1-SHS-GR-11-FBS-Qtr-1-Module-1-V3b-
Tabucolpdf/
_____________________________________________________________________________
Background/ Concept:
The restaurant
A restaurant is a food-service 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 ranges 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 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 othe
considerations.
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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 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, and type of the food and extent
of the operation. But remember, the key for effective management and service delivery is
teamwork. The 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.
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Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the service
of meals. He must also be a salesperson. 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 establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly, on arrival at
the restaurant. The host should "Meet, Greet and Seat" the guest. The host/ess should make
sure that; guests leaving the restaurant have enjoyed their meal. The host/ess 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.
Food Service System
1. Conventional Food Service 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 are produced onsite. This system is
usually used in cafeterias, restaurants, small hotels and school canteens.
2. Centralized (Commissary) Food Service 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
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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.
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4. Assembly- Serve Food Service 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
caterer
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_____________________________________________
(Name of School)

Name: _____________________________________________Score: __________________

Grade Level Section: __________________________________Date: ________
____________________________________________________________________________
ACTIVITY/IES
(Please return this page only)
Week 1 & 2
Activity no: 1
Directions: Write TRUE if the statement is correct, and FALSE if it is incorrect. Write it in the
space provided.
_ 1. Conventional food service system is the most common of all systems in

foodservice operation.
2.The food is produced on-site; 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 restaurant 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.
Activity 2.
Using the internet, research a video clip that shows the “Highlights of the Duties and
Responsibilities of Service Personnel in the Restaurant”. Present your researched output to
the trainer/teacher for evaluation.
RUBRIC FOR VIDEO CLIP EVALUATION

The student was able to submit an output that: Score
 presents 100% of the given task’s presentation 5
 do not present the given tasks presentation 1

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_____________________________________________
(Name of School)

Name: ____________________________ Score: ___________________________

____________________________________________________________________________
Quarter: 1
Activity no: 2
Activity Title: Taking Reservation
Learning Objectives: a. able to know how to take table reservation
b. demonstrates Telephone Ethics
Publishing House.
Tabucolpdf/
____________________________________________________________________
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 hand-outs 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.
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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
 Accommodation suppliers – guests will need to have room bookings processed in order
to stay at establishments that provide accommodation such as hotels, apartments, resorts,
guest houses, caravan parks.
 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).
 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.
 Coaches or buses – to travel from one place to another or to visit a tourist destination.
 Limousines (rental cars/vans) – customers can book transport to either drive themselves
around or have a chauffeur included with the vehicle.
 Day/extended tours – includes meals and maybe accommodation and entrance fees to
tourist parks.
 Dining and meal reservations – table bookings for restaurants and/or eating houses.
 Entertainment – a ticket booking such as theatre or music concerts.
 Tourist attractions – events such as the different ethnic festivals of the Philippines.
 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 Ways to Check Availability

1. Ability to offer alternatives when the requested booking is not available.
2. Provide information on the costs and product features.
3. Record the details and requirements of the person making the reservation; 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.
1. Over the telephone – customers dial the establishment directly.

2. In person – the customer comes into the establishment and communicates directly
with the staff.
3. Mail – in some countries today, this is almost an extinct form for making a
reservation.
4. Email – a booking done through an e-mail address.
5. Facsimile (fax) – this is another form of communication that is being replaced by
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technology
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Tel.#: (085) 342-5829 Fax #: (085) 342-5829
6. Internet – an on-line booking via a website.

7. Third party reservations – a booking that uses a reservation company to make a
booking for you e.g. Wotif, Asia Rooms, Statravel, Showbizasia.
8. Central reservation service – a central reservation service that controls reservations
for several venues.
9. Same chain referral – a reservation that has been referred from another establishment
belonging to the same group, for example: Asian Car Rental, Hyatt Hotels, and 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

1. Answer inquiries promptly, clearly and as accurately as possible.
2. 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.
3. Gather all pertinent information on the reservation from the guest politely and
efficiently.
4. Accurately record reservation data on forms and based on establishment
standards.
5. Confirm customer reservations prior to their arrival.
6. Impart additional information to the guest such as food establishment, parking
conditions and directions to the establishment.
7. Always be calm and polite when speaking to the guests.
8. Avoid double booking.
Possible Questions of Customers When Taking Table Reservations

1. What kind of cuisine do you offer? (E.g. French, Italian, Cantonese, and Modern
Australian).
2. What style of menu do you offer? (Á la carte or Table d ‘hote)
3. Do you accept credit cards? If yes, which credit card do you take?
4. Can we bring in other food and drinks bought from outside?
5. Is there a corkage for food and drinks bought from outside? If yes, please how much?
6. What time do you start serving? For lunch? For dinner?
7. Do you accommodate children?
8. Do you cater persons with disability?
9. Are all rooms air conditioned?
10. Do you have parking facilities?
11. Do you cater specific functions?
12. Do you have smoking area?
13. How do we get there? What is the nearest landmark?
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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” must be avoided
during telephone conversations.
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 pleasantly.
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_____________________________________________
(Name of School)

Name: _____________________________________________Score: __________________

____________________________________________________________________________
ACTIVITY/IES
Week 3 & 4
Activity no: 2
Directions: Find a pair and execute taking a table reservation/s over the phone. Using the given
form below, supply what is asked on the first column while processing reservations.
Time and Date of

Reservation
Event or Function
Date and Time to use the

Reservation
Name/Phone # of the
Person Making the
Reservation
Name/Phone of who will

use the Reservation
Number of Person
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Special Request
_____________________________________________
(Name of School)

Name: ____________________________ Score: ___________________________

____________________________________________________________________________
Quarter: 1
Activity no: 3
Activity Title: RESTAURANT SERVICE EQUIPMENT AND SUPPLIES
Learning Objectives: a. able to know how to take table reservation
b. demonstrates Telephone Ethics
Publishing House.
Tabucolpdf/
______________________________________________________________________
Quality service requires the use of appropriate service equipment and utensils.
Service crew must be familiar with the various equipment and supplies for dining service to
prevent breakages and damages.
RESTAURANT SERVICE EQUIPMENT AND SUPPLIES
Equipment & Supplies Use

s
Gueridon Trolley Used for table side preparation, in French Service. A
chef prepares dishes in this trolley which is positioned
besides the guest’ table.
Bussing Trolley Used to gather soiled dishes to be carried to the

dishwashing area.
Folding Side Tray stand A foldable tray stand where “ready to serve plated
food” is assembled then serves at the guests’ table. It
is placed right beside guest table.
Glass divider rack Used to store glasses. The divider in the rack is
designed to prevent glass to glass contact which can
cause breakage.
China rack Used for racking and storing china wares.
Cutlery rack Rack for cutleries. Some racks can be plugged to an
electric outlet for sanitizing purposes.
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Service tray Used in assembling and serving food and drinks. The
round one is a bar tray with a cork for serving and
bussing beverages. The rectangular and oval trays are
designed for plated foods and other dishes.
Bread basket Serves as container for bread.
Menu Contains list of dishes for the selection of customers.
Menu stand and table The menu stand is where a menu is clipped and the
number table number is used to designate the number of the
table.
Change Change of the customer if any, is placed on this
tray and change tray.
bill folder Bill is presented in the bill folder.
Vinegar & sauce stand The condiments stand carries condiments while the
and Sauce boat sauce boat is a container for sauces and gravy.
Flower vases and These decorative accessories are placed at the
Candelabras center of the table.
Straw dispenser and Straw dispenser is used as container for dispensing
Tongs straws and a tong for serving ice and other items.
Cake stand For cake display
Salt & Pepper Shaker Container for condiments
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LEGEND
Dinner plates – 12” – for main course Fish 8 And 9. Cup & saucer- for coffee & tea
plate -10” – for fish appetizer Salad plate-8” 10&11 – cereal bowl- for cereal like oats &
– for salad arros caldo, may also be used as salad bowl.
Bread plate -6” - for bread-and-butter monkey dish- for pickles, atchara, tempura
Saucer - 6” – under liner for cup Oval sauce, , other sauces.
platter-16” – for buffet service stackable cereal/salad bowl
cream/milk container ash tray
Sugar container 15 & 16-demitasse cup & saucer-for espresso
Milk jug – container for milk used in cereals single and black coffee
Coffee pot - for coffee coffee/tea cup
Tea pot for tea boullon cup- for clear soup like consommé
Soup bowl for cream soup like royal
cream of chicken, mushroom, etc. salt & pepper shaker
Flower vase egg holder- container for soft/hard
boiled eggs
21- sauce boats- for sauces and gravy
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LEGEND
1. SOUP SPOON - for thick cream soup, like cream of mushroom, asparagus et.
2. TEASPOON - for coffee or dessert, like leche plan, fruit salad.
3. LONG SPOON - for ice tea, halo halo.
4. DESSERT/TABLE SPOON- for dessert; maybe used for main dish when requested or
substitute for soup spoon (if not available)
5. SERVING SPOON-for serving dishes in a buffet or family service.
6. DINNER KNIFE -for main course
7. FISH KNIFE - for fish appetizer like smoked salmon, pates, etc.
8. SALAD KNIFE -for salad like chef’s salad, Cesar’s salad.

9. DINNER FORK - for main course.
10. ESCARGOT - for seafood appetizers like snails, mussels, shell fish.
11. SALAD FORK - for salad
12. BUTTER KNIFE - for spreading butter for bread.
13. COCKTAIL FORK- for cocktail appetizers like shrimp cocktail, mango prawns delight,
shrimp pomelo, etc
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PREPARATION FOR RESTAURANT SERVICE
For a more efficient service, the headwaiter shall follow an organized system of work distribution
and mis-en-place preparation. All requirements are to be attended to and provided for so that
service can be rendered in the most speedy and efficient manner
FLOW OF PREPARATION FOR SERVICE
Checking Staff Attendance and

Distribution of Side Duties
↓
Checking Completeness and

Condition of stocks in the Service
Stations
↓
Making Requisition to Replenish Stocks
Gathering Equipment and Supplies

For Set Up and Service
↓
Pre-paring Mis-en-place –
Wiping, Polishing Cutleries,
Glasses, China wares, Folding
Napkins, Filling up Condiments, etc.
↓
Stocking the Service Station

With Par Stock of Supplies
↓
Setting Up Tables and Chairs
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Distribution of Side Duties and Checking of Attendance
1. The head waiter shall assemble all service personnel.

2. He shall check attendance and log down those who are absent.
3. The grooming of waiters and other service staff shall be check against grooming
standard.
4. Headwaiter shall distribute side duties and assignments of service staff i.e. table
assignment, equipments to clean and wipe, cleaning assignments, etc.
5. The staffs are oriented with some reminders, informed about new items for the day, out
of stock items, and new policies if any.
MIS-EN-PLACE PREPARATIONS
The word mis-en-place is a French term that means

everything in place. In food and beverage service we refer to it
as the basic preparation before any set up and service of food
and drinks is undertaken. This include pick up of needed
equipments and supplies and preparing them for set up and
service.
A. Pick Up and Cleaning of Equipment and Supplies

1. Have a list of items to be picked up 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 pans. Follow the guidelines as
follows:
a. China wares – must be piled up by tens to avoid accidental breakage.
b. Glass wares – must be placed in a glass rack
c. Flat wares - must be put in flatware rack or a utility plastic box container by type.
Place in a separate box the spoon, fork, dinner knife and spoon, teaspoon.
If plates are to be carried by hand, do it in a way that they are secured in both
hands.
3. Check for damages and remove them from service.
Damage ones should be listed in the breakages and losses report.
B. Wiping and Polishing Service Wares

1. Prepare clean and dry wiping cloths. Make sure that the ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and
wiping tables. Distinguish them by using color codes like white cloths for utensils,
blue for hands and green for tables.
2. Dry cutleries, china wares using clean, dry cloth. Do not dry them in a electric fan as
the air that circulates may carry dust and dirt. Once moist, use another wiping cloth.
3. Wipe/polish china wares and glass wares as follows. (as demonstrated by the
instructor)
Wiping
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a. Wiping china wares:

1. Using a sizable polishing cloth, thoroughly wipe and polish all
surface of plates and other china wares;
2. Wipe the rim and make sure that all surfaces are thoroughly
dry. Position the plate such that the hands do not leave
finger mark on it (hand not touching the china ware).
3. Turn to the back of the plates and wipe dry the back
surfaces.
b. Wiping glasses and cutleries
1. Bring wiping cloth into the inside surfaces of the glass and
wipe inside surface thoroughly.
2. Wipe the rim and base, making sure that hands do not
leave finger marks on the glass (hand not touching the
glass).
3. Place cutleries inside the wiping cloth and thoroughly wipe the
handle, the blades of knife, mouth (bowl) of spoon, tines of
fork.
C. Preparing the Service Station and Stocking the Side Board
To expedite the flow of service, it is advisable to install a service cabinet or sideboard
per area or station in the restaurant. Items placed on the sideboard must be checked
daily for cleanliness and condition. Make sure that each item is immaculately clean, free
of spots and smudges and without chips or damage. Any chipped wares must be
removed from service.
Procedures for Set Up of Service Station
1. Thoroughly clean the sideboard/cabinet with sanitizer and make sure it is

completely dry and free of any foul odor. Check the station for possible pest
infestation. Schedule fumigation when needed.
2. The captain in charge shall prepare a par stock list of items to be stocked.
The par stock shall be determined on the basis of maximum usage.
A par stock refers to the quantity of stocks required to sustain an efficient service.
This is based on the maximum usage of the items plus allowance for washing and
turns over. The maximum usage varies depending on the frequency of use by
customers. In a restaurant where tables are pre-set, the initial maximum usage of
pre-set items is equal to the seating capacity. If there are 100 seats, the maximum
usage of pre-set items in one meal per period will be equivalent to 100.
Aside from maximum usage (in this example, 100), make an allowance for washing,
and another one for turnover. If the turnover is frequent – as much as two times, it is
advisable to double (X2) the maximum usage to compute for par stock. In this
example par stock will be 100 X2 = 200
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The turnover rate refers to the ratio of occupied seats over the total seats available.
A turnover rate of 1.00 means all seats (100%) are taken in one meal period. If all
the seats are occupied twice in one meal period, the turnover rate is
2.00 (200%). In some cases, the turnover rate is 1.5, which means the seats are full
for the first round and half full in the second round. For restaurants with low
patronage, the turnover rate can be as low as .30 or .50 which means 30% to 50%
of the seats are occupied in one meal period.
Assume the dinner plates, water glass, dinner knife and fork are pre-set in a 100
seating capacity restaurant, and the average turnover of 1.5, the par stock
requirements will be computed as:
PAR STOCK = maximum usage X 1.5
Par stock = 100 X 1.50 = 150 dinner plates,

dinner knife/fork & water glass
For items which are not pre-set, the maximum usage is equivalent to the maximum
number of order using the equipment being budgeted. For the sales record indicates
a maximum of 50 ice cream orders in one meal period, then the maximum usage for
the sherbet glass used for ice cream is 50.
The required number of sherbet glasses will be 50 X 1.5 = 75
The allowance or buffer is only arbitrary. The ideal buffer shall depend on anticipated
usage and turnover.
3. Before the start of operation, the captain waiter shall check for completeness of par
stock and whether there are items in the service station that are dirty or damaged.
Glasses and cups that are chipped should be removed and so cutleries with
damaged mouths or tines.
4. If stock in the sideboard fall short of par stock, the captain must prepare a
requisition to replenish stocks, then assign a busboy to pick up the requisitioned
items from the assigned stocks custodian of the food outlet.
5. Supplies should be properly classified and arranged. Place them in their
appropriate location at the service station.
a. The top shelf should not be stocked of any items as this will be the area where food
to be served will be placed and to be picked up by waiters.
b. The cutlery drawer shall be a space for placing cutleries/ flat wares. These wares shall
be positioned lying down, separating spoon, knives, fork, etc.
c. A separate shelf shall serve as stocking area for condiments, sauces, creamers,
etc.
d. One shelf shall be allocated for china wares – plates and side plates.
e. Another shelf shall be designated for cups and glass wares.
f. Another shelf for trays, hollow wares – water pitcher, tea/coffee pots, ash trays, etc.
6. Fold paper napkins and place them in a clean, covered container, then install
them in their appropriate drawer in the sideboard.
7. Refill the condiments – salt and pepper shaker, etc. and placed them in their
appropriate location.
8. Have a last look and check if there are other missing items or damaged ones that
need to be pulled out of repaired.
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the sales record indicates a maximum of 50 ice cream orders in one meal period,
then the maximum usage for the sherbet glass used for ice cream is 50.
The required number of sherbet glasses will be 50 X 1.5 = 75
The allowance or buffer is only arbitrary. The ideal buffer shall depend on anticipated
usage and turnover.
9. Before the start of operation, the captain waiter shall check for completeness of par
stock and whether there are items in the service station that are dirty or damaged.
Glasses and cups that are chipped should be removed and so cutleries with
damaged mouths or tines.
10. If stock in the sideboard fall short of par stock, the captain must prepare a
requisition to replenish stocks, then assign a busboy to pick up the requisitioned
items from the assigned stocks custodian of the food outlet.
11. Supplies should be properly classified and arranged. Place them in their
appropriate location at the service station.
a. The top shelf should not be stocked of any items as this will be the area where food
to be served will be placed and to be picked up by waiters.
b. The cutlery drawer shall be a space for placing cutleries/ flat wares. These wares shall
be positioned lying down, separating spoon, knives, fork, etc.
c. A separate shelf shall serve as stocking area for condiments, sauces, creamers,
etc.
d. One shelf shall be allocated for china wares – plates and side plates.
e. Another shelf shall be designated for cups and glass wares.
f. Another shelf for trays, hollow wares – water pitcher, tea/coffee pots, ash trays, etc.
12. Fold paper napkins and place them in a clean, covered container, then install
them in their appropriate drawer in the sideboard.
13. Refill the condiments – salt and pepper shaker, etc. and placed them in their
appropriate location.
14. Have a last look and check if there are other missing items or damaged ones that
need to be pulled out of repaired.
21
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_____________________________________________
(Name of School)

Name: _____________________________________________Score: __________________

____________________________________________________________________________
ACTIVITY/IES
Week 5 & 6
Activity no: 3
Directions:
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_____________________________________________
(Name of School)

Name: ____________________________ Score: ___________________________

____________________________________________________________________________
Quarter: 1
Activity no: 4
Activity Title: TABLE LAYOUT AND SET UP
Learning Objectives: a. able to know the standard of table set up, and
b. demonstrates table set-up
Publishing House.
Tabucolpdf/
______________________________________________________________________
The standard set up of a restaurant varies

depending on the type of service and the
requirements of customers. Fine dining usually
requires pre-set up of tables before service begins.
This may not be practical for casual dining or
cafeterias. Pre-ordered menus will require a
complete set-up before the arrival of guests.
STANDARD OF TABLE SET UP
1. Completeness
 All needed utensils, China wares, glasses and other equipment are set up on
the table prior to serving orders. Coffee/tea must go with sugar and milk
creamer.
 Place mat is set up when the table is not covered with table cloth. It is placed at
the center of the cover.
 Required condiments are set up before service.
 Client requirements as stated in the event order (for banquets) are available
and properly installed before the start of the function.
 If pre-set up is required, the additional cutleries are to be added to the set up
once the order has been taken. This must be done prior to serving orders.
2. Cleanliness And Conditions Of Equipment’s

 All pre-set equipment’s must be immaculately clean, sanitized with sanitizing
detergent, wiped dry and free of spots or water marks.
 There are no wobbly tables and chairs.
 There are no chipped/ stained glasses.
 No damaged, broken or distorted cutleries are set up on the table.
 Linen is fresh, clean and without spots or stains and not wrinkled.
 Placemats are clean and without foul odor
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3. Balance and Uniformity

 There is even spacing between chairs and covers.
 Cutleries are spaced at least 1/2 inch from the edge.
 For the same order of drink/food. The same glass and cutleries in all tables
are set up.
 Cutleries are aligned properly, with the same distance from the edge.
4. Order
All service equipment are placed on the appropriate side of the cover
 The glasses, cups with saucers, spoon, knife and cocktail fork are on the right
side.
 Fork and side dishes are on the left side except the cocktail fork which is
placed on the right side.
 Folded paper napkin (if used) is on the left side underneath the fork.
 Water glass is set up on the right side, about an inch on top of the dinner
knife.
 Required condiments as well as flower vase are place in the center of the
table.
 The cutleries are arranged in proper sequence following the order by which
they will be served.
5. Eye Appeal
The whole set up looks presentable.
 Presidential and buffet table are skirted for banquet functions.

 Appropriate color combinations are used.
 No eyesore is seen in the dining area.
 Appropriate centerpiece and other decors are provided for.
6. Timeliness
Set up is completed on time – at least 30 minutes prior to the start of operations or
banquet functions.
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SET UP PROCEDURES
1. Lay down the table cloth. Make sure the cloth is clean, without a spots and not
wrinkled. (watch trainer demonstration) (for illustration refer to Food Service & Bar
Tending Text Book revised edition-2008, page 18).
 Get clean and spotless table cloth with the size that fits the table. Hold
them between thumb and the first finger.
 Hold the cloth open towards you, let centerfold run straight at the middle of
the table.
 Make sure that the table top is fully covered. Also see to it that the cloth is
laid down such that the edges hang evenly on each side of the table.
2. For sanitary service, cutleries should never be placed on a table top that is not
lined with place mats or covered by table cloth. In the absence of a place mat, the
cutleries should be lined in a paper napkin.
3. Check and aligned table and chairs. Table edges and corners should follow a
straight line; chairs must evenly space. Remove from service any shaky or
damaged tables or chairs.
4. Carry cutleries to the table using bar tray. When laying down the cutleries, hold
them by the handle and never by the tines of fork or mouth of the spoon.
5. If pre-set up is required, follow the illustrations below.
Basic set up
BREAK FAST
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 Flower vase on the center of the table.

 Salt and pepper shaker beside the flower vase.
 Dinner knife and fork with the knife on the right and fork on the left.
 Folded napkin on the center of the cover.
 Water glass on the right side of the cover, on top of the dinner knife.
 Coffee cup and saucer on the right side of the cover.
 Bread plate and butter knife on the left side of the dinner fork.
 Dessert spoon or fork or both on top of the cove
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LUNCH
 Flower vase on the center of the cover.

 Salt pepper shaker beside the flower vase.
 Folded napkin on the center of the cover
DINNER
 Flower vase on the center of the table.

 Salt and pepper shaker beside the flower vase.
 Folded napkin on the center of the cover.
 Show plate or under liner at the middle of the cover.
 Folded napkin on the center of the show plate.
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6. Once the order has been taken, complete the cutlery set up before service
begins.
 Place cutleries on the side where they could be conveniently reached.
Whatever is used by the right hand should be p[laced on the right side and
what is used by the left hand should be placed on the left side. Place dinner
fork on the left, dinner knife on the right. Hold them by the handle not by the
tines of fork, mouth of spoon or blade of knife.
 Set up cutleries at least ½ inch from the edge.
 Glasses and beverage items are to be set up on the right side for it to be
conveniently reached by the guests.
 Set-up the condiments at the center where it is convenient to reach by
everyone on the table.
 Set up the bread plate and all side dishes on the left side.
 Make sure the logo is positioned on the top center of the plate.
 Set-up the water goblet on top of the dinner knife, at a distance of ½ inch.
 If a dessert is ordered, set-up the teaspoon or fruit fork (whichever is
appropriate) on top of the cover.
 If there is an order of wine, set up the appropriate wine glass on the right
side, beside the goblet.
SET UP FOR BUFFET
Dishes in a buffet should be arranged from lightest to heaviest. Set up shall start with cold
dishes to include cold appetizers, platters and salads with dressing. A salad plate shall be set
up for the cold dishes.
Hot dishes shall be laid down in proper sequence, following the principle lightest to the heaviest.
Sequence will be:
Soup (if any) Rice
Pasta
Vegetables
Seafood
Chicken Pork
Beef
A dinner plate shall be provided and also serving spoon/fork, in an under liner. The last portion of the
buffet will be the dessert, along with dessert plate and dessert spoon
LEGEND
1. Cold dishes – appetizers, salads, cold platters

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2. Cold/salad plate for cold dishes

3. Serving spoon/fork for cold dishes
4. Soup bowl for the soup
5. Hot dishes, arranged in proper sequence
6. Dinner plates for hot dishes dessert
7. Dessert plate
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_____________________________________________
(Name of School)

Name: _____________________________________________Score: __________________

____________________________________________________________________________
ACTIVITY/IES
Week 7 & 8
Activity no: 4
Directions:

(Name of School) : Diocese of Butuan Educational System (Dbes), Inc

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DIOCESE OF BUTUAN EDUCATIONAL SYSTEM (DBES), INC.

OMPH, Holy Redeemer, Butuan City

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Learning Activity Sheet (LAS)

Name: ____________________________ Score: ___________________________

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

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Casual Dining Restaurants

Family Style Restaurants

Staffing and Management

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Food Service System

1. Conventional Food Service System

2. Centralized (Commissary) Food Service System

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establishment that uses centralized foodservice system.

3. Ready –Prepared Food Service System

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4. Assembly- Serve Food Service System

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Learning Activity Sheet (LAS)

Name: _____________________________________________Score: __________________

_ 1. Conventional food service system is the most common of all systems in

RUBRIC FOR VIDEO CLIP EVALUATION

 presents 75% of the given task’s presentation 4

 presents 50% of the given task’s presentation 3

 presents 25% of the given task’s presentation 2

 do not present the given tasks presentation 1

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Learning Activity Sheet (LAS)

Name: ____________________________ Score: ___________________________

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The Elements of Reservation

Some Ways to Check Availability

Ways Reservations May Be Received

1. Over the telephone – customers dial the establishment directly.

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6. Internet – an on-line booking via a website.

How to Take Table Reservations

Tips in Taking Table Reservations

Possible Questions of Customers When Taking Table Reservations

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Learning Activity Sheet (LAS)

Name: _____________________________________________Score: __________________

Time and Date of

Date and Time to use the

Name/Phone of who will

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Learning Activity Sheet (LAS)

Name: ____________________________ Score: ___________________________

RESTAURANT SERVICE EQUIPMENT AND SUPPLIES

Equipment & Supplies Use

Bussing Trolley Used to gather soiled dishes to be carried to the

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Menu Contains list of dishes for the selection of customers.

Salt & Pepper Shaker Container for condiments

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8. SALAD KNIFE -for salad like chef’s salad, Cesar’s salad.

Name: __ Score: _

Name: ___________________________Score:

Name: __ Score: _

Name: ___________________________Score:

Name: __ Score: _

Name: ___________________________Score:

Name: __ Score: _

Name: ___________________________Score: