Food and Beverage

Services NCII
QUARTER
Food and Beverage Services
Food and Beverage Services NCII
Quarter 1 – Module 10: PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE (AS) LO 4. Set the mood/ambiance of the dining area 4.1 Arrange tables,
chairs and other dining room furniture to ensure comfort and convenience of the
guest 4.2 Clean and dry floors/carpets 4.5 Adjust air conditions or cooling units for
the comfort of the guest. First Edition, 2020 Republic Act 8293, Section 176
states that no copyright shall subsist in any work of the Government of the
Philippines. However, prior approval of the government agency or office wherein the
work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education - Schools Division of Pasig City

 Development Team of the Module
Writer: Lourdes M. Bulaqueña
Editors:
Reviewers: Maria Elizabeth N. Villabroza,
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors
Librada L. Agon EdD (EPP/TLE/TVL/TVE)
Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of Pasig

City
 Food and Beverage
Services NCII
QUARTER 1

MODULE Prepare The Dining

10 Room/Restaurant Area for Service
Introductory Message

For the facilitator:

Welcome to the Food and Beverage Services NCII- Grade 12 Self-Learning Module
on Prepare Dining Room/Restaurant Area for Service (AS).

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:

Welcome to the Food and Beverage Services NCII-Grade 12 Self-Learning

Module on Prepare Dining Room/Restaurant Area for Service (AS).

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS
At the end of this module you are expected to:

1. Understand the guides in preparing a dining room for service;

2. Appreciate the importance of maintaining cleanliness and orderliness in the

dining room; and

3. Apply the techniques in cleaning the dining area.

PRETEST

GAME #1 – Crossword Puzzle

Directions: Take this test and find out how much you already know about the
lesson. Locate and encircle the terms that is related to Preparing Dining Room for
Service.

L A E C N A I B M A A
A M B I L A N C E E D
Y E T H E M E O A D D
O D O P S T U S U R E
U D E C L U T T E R C
T A B S L A Y O T S O
O R D E S Q U A L I R
O R D E R L I N E S S
 RECAP

Direction: Matching Type. Match Column A with B. Identify the pictures and write
the letter of the correct answer in the space provided before each number.

Column A Column B

________1. a. Scallop

Fig. 1

________2. b. Butterfly

Fig. 2

________3. c. Diamond

Fig. 3

_________4.

d. Fringe

Fig. 4

__________5.

e. Box Pleats

Fig. 5
 LESSON

Introduction

Preparing the dining room is as important as serving delicious, attractive, and

clean food. An attractive, clean, and comfortable dining room can attract potential
customers to come into the restaurant and it can keep regular customers on coming
back. The dining room is the show window of any food service establishment which
in greater part depends much on its ambiance. Having a great ambiance will
encourage patrons to enter, stay longer, eat and drink more and this will ultimately
will lead to increased profitability for the restaurant.

Guides in Preparing an Ideal Dining Room

An ideal dining room should be comfortable, relaxing, convenient and beautiful to

make customers fully satisfied and happy.

1. Furniture and furnishings must fit into the amount of dining space available.

2. There should be consistency and harmony as to create order and an impression

as simplicity and elegance.

3. Through decors there should be an ambiance of quiet dignity, peace and simple
elegance.

4. The recommend space in a dining room of a restaurant is 15 square feet per

person. For example, 100 seats can have a total of 1500 square meters.

5. Dining tables should be 30 square inches for devices and 34 to 36 square inches
for four seaters. Dining tables should have a height of 29 to 30 inches.

6. Tables can be square or round. Round tables are used in fine dining while square
tables can easily accommodate customers in pairs or devices, four, eights, and more
by simply joining the tables for larger groups.

7. Tables and chairs are made of different materials like wood, plastic, vinyl, and
metal and in different designs. Chairs should be 17 to 18 inches in height and depth,
16 to 17 inches wide, and chair back is 32 to 33 inches high to support the body.
Maintaining Cleanliness and Orderliness in Dining Room

The dining room must be kept clean and tidy always, as this is where we eat. It is
important for any food service operation to maintain a high standard of cleanliness
and orderliness in the dining room at all times.

How do you get the cleaning job done? Follow these steps and always keep them in
mind.

1. Declutter first – To remove mess from the floor and tables or from other parts of
the dining area before starting to clean.

2. Clean from top to bottom- Remove clutters, wipe away spills, and wipe furniture
and anything in between and clean the floor last.

3. Clean from side to side- Move tables and chairs and other movable facilities to
the right to clean the left and vice versa.

4. Let cleaners (cleaning materials) do the work - After spraying the cleaning
product on the tables, chairs and floors, wait a few minutes to let the product do its
job. Save steps by using a basket, a tote bag, or other containers to put the trash
from the table.

5. Clean up spills immediately – it is far easier to clean up spills when they are
fresh because they can easily be removed and do not leave marks on the table. To
remove stains for the tables with tablecloth, change the tablecloth and wash
immediately. To remove spills on table, wipe immediately with a dry cloth or paper
towel. Use damp cloth to clean a sticky spot or spray with water to soften sticky spot
or tough spot.

6. Trash the trash – place wastebaskets wherever trash accumulates.

7. Buy easy care cleaning materials - to make job faster and easier.

8. Develop a routine – clean in an organized fashion to clean more efficiently. When

you do the job in the same order and manner, cleaning becomes systematic and
automatic.

How to Clean the Floor Like a Professional

1. Sweeping – Hold broom to one side, use

short strokes to sweep debris into one or one
pile. An angled broom with synthetic bristles
gets into the corners and picks up fine
particles.

Fig. 6
2. Dry-mopping- This procedure picks up
dirt’s, dusts, and other particulates from the
floor and can renew the shine of the floor. Keep
the head of mop on the floor when picking up
dirt, then take it outside to shake the mop.

Fig. 7

3. Wet-mopping - Mop floor from corners

outward to prevent build up in the corners of
the floors. To remove dust or dirt before wet-
mopping use a vacuum, broom, or dust mop.

Fig. 8

4. Vacuuming – Before vacuuming, choose the

right vacuum setting for the job. Use a push –
pull stroke extending about three feet. Two or
three strokes per pass are usually enough for
slightly soiled flooring. For heavily soiled
flooring usually five to seven strokes. To avoid
leaving black marks take care not to bump into
wall.
Fig. 9

Temperature settings

Restaurant temperature set at a comfortable level taking into account the outside
temperatures. Some properties set a constant level year round. An accepted
temperature range for dining areas is 20’C- 26’C, while other properties will make
the room cooler during summer and warmer during winter. Generally speaking, the
temperature level should be a set and forget issue. If the temperature has to be
altered, permission to do so may be required from management before adjustments
are made.
 ACTIVITIES

Directions: Draw a Floor layout with placement of furniture of your ideal dining
room.

Rubrics

Category Points
Appearance (Dining area is attractive) 10
Labels (All parts are correctly labeled.) 10
Neatness (Blueprint is neat and legible. Lines on blueprints 10
are accurate.)
TOTAL 30
 WRAP-UP

3,2, 1 Strategy: Directions (Students will answer the questions)

a. Give three (3) things that you have learned today.

b. Based on Question a, how will you apply those things that you have
learned in everyday life? Cite two (2) examples.

c. Write one (1) question about the lesson you are confused about.
 VALUING

Throwback Picture

Directions: Paste a photograph of the dining area of your favorite restaurant taken
from your device. Describe the furnishings, furniture, and decors. Explain why this
dining area is your favorite and what is its impact on you when dining in.

Rubrics

Category Points
Pictures (Clear pictures, can see entire photo, cropped, appropriate for 10
the subject)
Identification (Explains exactly what is going on in the photo) 10

TOTAL 20

Explanation:

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 POSTTEST

Direction: Choose and encircle the correct answer.

1. This term refers to remove litters and obstructing materials from floor or tables.
A. Orderliness B. Decors C. Declutter D. Ambiance

2. This term refers to arrangement according to some order resulting to being neat
and tidy.
A. Orderliness B. Decors C. Declutter D. Ambiance

3. This term refers to a number of customers seated at one time in the dining area.
A. Seat turnover B. Customer load C. Theme D. Layout

4. Dining space should dictate the amount of furniture and furnishings to be

arranged.
A. False B. True C. Maybe

5. This procedure picks up dirt, dusts, and other particulates from the floor and
can renew the shine of the floor
A. Sweeping B. Wet-mopping C. Dry-mopping D. Vacuuming

KEY TO CORRECTION
 Pretest Answer Key

S S E N I L R E D R O
R
O T
C R E T T U L C E D U
E O
D E M E H T Y
A
A M B I A N C E L

Answer Key for Recap

5. d

4. c

3. a

2. b

1. e

Answer Key for Activity

- Individual Performance

Post test Answer Key

5. C

4. B

3. B

2. A

1. C

References
Book

Basbas, Leonora D. Food and Beverage Services. Manila: Rex Bookstore, 2017.

Internet Source
https://www.ajar.id/en/post/prepare-and-adjust-the-ambience-of-
restaurant
Photo credits

Fig. 1 - Accessed July 4, 2020. 4 7:28:50 PM.

https://images.app.goo.gl/YaUKzdFHKGm3DfzaA

Fig 2 – Accessed Saturday, 4 July 2020, 9:00:33 PM

https://images.app.goo.gl/CEFSnDrsNp6S6VJMA

Fig. 3- Accessed Saturday, 4 July 2020, 9:14:40 PM

https://images.app.goo.gl/wryR1pFrfZVPNgHNA

Fig. 4 – Accessed Saturday, 4 July 2020, 9:26:41PM

https://images.app.goo.gl/qST2MWP7o9Jwx8iW7

Fig. 5- Accessed Saturday, 4 July 2020, 9:37:29 PM

https://images.app.goo.gl/FDrFm69xxQCStcqb8

Fig. 6 – Accessed Monday, 13 July 2020, 4:00:34 PM

https://images.app.goo.gl/1KpncNFgrb8yCbAf8

Fig. 7 Accessed Monday, 13 July 2020, 4:29:55 PM

https://images.app.goo.gl/pBJW9oC7ZpehHVYV7

Fig. 8 Accessed Monday, 13 July 2020, 4:49:35 PM

https://kaivac.com/a_412-Proper-Restaurant-Floor-Cleaning-for-Different-Types-
of-Floors

Fig. 9-Accessed Tuesday, 14 July 2020, 11:07:27 AM

https://images.app.goo.gl/5qLRZkn9SK29mYaM8