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WHOLE BRAIN LEARNING SYSTEM

OUTCOME -BASED EDUCATION
TECHNICAL VOCATIONAL AND LIVELIHOOD
GRADE
FOOD AND BEVERAGE
SERVICES 11 /12

SECOND
LEARNING SEMESTER

MODULE WEEK 3

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 MODULE IN
FOOD AND BEVERAGE
SERVICES SHS
QUARTER III
WEEK 3

Prepare the Dining Room/

Restaurant Area for Service

Development Team
Writer: Manuel V. Pe Benito

Editor: Maria Consuelo R. Baleṅa

Reviewer: Aerel Christian P. Aguila

Layout Artist: Jhone Terence C. Marucut

Management Team: Vilma D. Eda Joye D. Madalipay

Lourdes B. Arucan Juanito S. Labao

Marju R. Miguel

What I Need to Know

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 This module contains lessons on the different preparations done in the dining
room and restaurant prior to actual service. It starts from taking table reservations up
to the physical set-up of the dining area and service stations. These will set the mood
and ambience of the restaurant as well as to ensure that actual service will go
smoothly. In your journey through the discussions and different tasks, you are
expected to:

Content Standard:
The learner demonstrates understanding of concepts, and principles in preparing the
dining room/ restaurant are for service.

Performance Standard:
The learner should demonstrate knowledge and skills in food and beverage service
related to preparation of service station and equipment, perform hygiene and
sanitation in food and beverage handling.

Learning Objectives:
2. Prepare Service Stations and Equipment
2.1 Stock supplies necessary for service
2.2 Clean, wipe and put tableware and dining room equipment in their proper
places
2.3 Check the cleanliness and condition of all tables, tableware and dining
room equipment
2.4 Fill water pitchers and ice buckets
2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks
and tops of the bottles
2.6 Promote special tent cards and similar special displays
2.7 Check equipment and prepare for service
2.8 Apply food hygiene and Occupational Health & Safety measures

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 What I Know

PRETEST

Direction: Read the following statements carefully correct. Write T if the statement is
TRUE and write F if the statement is FALSE. Write your answers in your activity
notebooks.

1. Mis-en-place, the French term means to “everything in place” in the food and
beverage service operation.
2. Check for damages and remove them from service. Damage ones should be
recorded in the breakages and losses report.
3. Prepare clean and dry wiping clothes. Make sure that one’s intended for wiping
utensils/service equipment are separated from those used in wiping hands and
wiping tables.
4. Mechanical impact refers to contact of glasses with other equipment and also
hard surfaces.
5. When setting up cutleries, as well as glassware’s, avoid leaving finger marks by
using trays or by securing them inside a cloth napkin.

Lesson
Prepare Service Stations and Equipment
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What’s In

Definition of Technical Terms

To become competent and skilled waiter/waitress and managers, you should
be familiar with the common terminologies that you will come across in the process.

Table Setting Refers to the way in which the table appointments and food
are arranged on the table for dining. How the table should be
set depends on:
• the style of service to be used;
• the menu to be served;
• the size of the table, and;
• the available table appointment.

Table These are table implements/utensils that are used for dining
Appointments and serving, which includes the flatware, dinnerware,
glassware, hollowware and linens.

Cover A cover is the space required on a table for table appointment

for one person to partake of a meal. This is considered as the
smallest unit in the table setting (approx. 24 by 15 inches). An
imaginary line may be drawn to define the cover about 1 to 1
½ inches from the table edge.

Place Setting The arrangement and the way to set a table with tableware
and for serving and eating for a single diner. Factors such as
the menu or type of food to be served, the size of the table,
and the style of service largely determine this.

Table These are items essential to complete the table set- up which
Accessories include salt and pepper set/shakers, cruets, ashtray, flower
vases and tent menu.
What’s New

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 Preparing Service Station and Equipment/Utensils and Supplies

Dinnerware
This is usually used in serving main courses, salads, breads and other specialized
hot and cold desserts.

1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It comes in
round and oval shapes that are used to hold several portions of food.
2. Place plate/Show plate/Charger – a 12’’ plate, used as under liner for formal
sit-down dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main course.
4. Fish plate – an 8-9’’ plate.
5. Luncheon or Breakfast plate – a 9’’ plate used for multiple purposes, like
informal daily dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or dessert.
Usually this goes with an under-liner plate.
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be used
as under-liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads, molded salads,
rice or desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.
Sometimes for salads with dipping sauce or dressing.

Flatware
This is usually used in the process of having a meal, getting the food from the
chinaware or dinnerware. Others are used in serving food and cutting the food.

1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader – a small broad spatula – like knife, used to spread butter and
marmalades. It is approximately 5 to 6 inches long with a rounded or slightly
wide tip.
3. Soup ladle – for soup from a soup tureen.
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out of
casseroles.
5. Snail tongs or Escargot – for holding in the shell so the snail fork can extract
them.
6. Pastry tongs – for picking up and serving pastries.
7. Dinner spoon – for main course; this is commonly used to consume rice in
Asian countries like Philippines.
8. Dinner knife – a table knife with straight serrated cutting edge that is broad with
a rounded tip, used for entrées. It is used to cut and push food and is laid on the
table at all meats, except when soup is served.
9. Soup Spoon – it is a large or rounded bowl, used mainly for soup.
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10. Teaspoon – the average teaspoon measure approximately 5 ½ to 6 ¼ inches in
length; is used only for informal dining to stir hot beverages (coffee) and eat
solid food.
11. Dessert spoon and fork – an elongated oval spoon used for dessert.
12. Demitasse spoon – half the size of the regular teaspoon, used together with
demitasse cup for after dinner coffee or hot chocolate, at an average length of 3
to 4 inches.
13. Fish knife – a pointed hook like tip used for fish appetizer like smoked salmon,
pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches long. It
features a wide blade with a dull edge and a tip made with a notched point.
14. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7 ¾
inches in length.
15. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It is
approximately 8 ¼ to 9 inches long.
16. Salad knife – for salad like chef’s salad and Caesars salad.

Glassware
This is usually used in beverages/drinks or any liquids. It is also used in
nonalcoholic and alcoholic drinks. There is a specific glass intended for any
beverages, example white wine glass is for white wine.

1. White wine glass – for serving white wines in general. It is generally narrow but
not as narrow as champagne flute, with somewhat straight or tulip shaped sides,
allowing the chilled wine to retain its temperature. It has a smaller mouth to
prolong the coolness of chilled wine.
2. Red Wine Glass – also burgundy glass, for serving red wine in general,
specifically burgundy, Pinot Noir and Merlot. It is characterized by its rounder;
the mouth is wider which gives the wine a chance to breathe.
3. Whisky sour glass – for whisky sour drinks, rum or brandy sours.
4. Brandy snifter – for brandy, cognac, Armagnac, and fine champagne (Remy
Martin) to capture its aroma.
5. Collins glass – it is usually used for long drinks, fizzes and fresh fruit juices like
fruit punch, Tom Collins, Singapore Sling, and Tequila Sunrise.
6. Margarita Glass – for champagne cocktails. It has curve between the mouth
and the stem.
7. Lowball glass Lowball glass/Rock glass/Old fashioned glass – is a short
tumbler used for serving liquor “on the rock”, meaning over ice, or cocktails
having few ingredients. It is named after the Old-Fashioned cocktail, White
Russian that is traditionally served in such glass.
8. Champagne flute – for serving champagnes or sparkling wines. It is
characterized by a long stem with a tall, narrow bowl on top; the shape keeps the
sparkling wine attractive and inviting during its consumption.
9. Cocktail/Martini glass – for Martini, Manhattan, Rob Roy, Grasshopper, Pink
Gin, Gin Sling, Rusty Nail, Gibson and Negroni. It has a cone shaped bowl on a
stem above a flat base used to serve cocktail.
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10. High ball glass – It is a glass tumbler which holds same volume of liquid as
Collins glass but stouter in shape and is used to serve highball cocktails (spirits
mixed with water, tonic, soda, and ginger ale) and other mixed drinks like juices
and soft drinks.
11. Pilsner glass – it is used to serve various types of light beers but is intended for
pilsner; made to showcase the color, clarity and to maintain a nice head for the
pilsner.
12. Water goblet– used for serving water.

Other Specialized Utensils

This utensil also aids the process of serving food to the guests. It may be directed
to the guests need or to waiter’s or server’s tool.

1. Pasta server – used for serving pasta like spaghetti and noodles.
2. Cup and saucer – hollow bowl that supports a cup, it is used to serve coffee or
tea.
3. Bouillon cup – made for serving broth-based soups (or bouillon). The bowl of
the cup is narrower and deeper than that of the cream soup bowl, the purpose
is to better retain the heat of the bouillon by limiting the surface area exposed to
the cooler air.
4. Silver food cover/Dome/Cloche – a cover for a dish easily removed when it is
about to served.
5. Water pitcher – commonly used for serving service water.
6. Ice bucket – a basic bar tool commonly used for serving ice cubes. However, it
is used a stand or container for white wine in restaurant service on a bed of ice
water to keep it under chilled temperature.

Furniture
This is usually made of wood or a combination of other materials. This is very
important in the dining areas for the customers feel comfortable for dining. Careful
selection and choosing a design must be considered to add a very good ambiance
in the restaurant.

1. Tables – generally comes in three shapes: round, square and rectangle. Some
shapes are trapezoids, serpentine (arch shape) and half rounds.
2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large
enough to seat guests comfortably and clean. Chairs should also be checked for
rough edges of legs that can snag on guest clothing. It includes tiffany, straight
backed padded chairs, stacking chair, folding chair, cantilevered chair, and
molded chair.
3. Other furniture – include flambé trolley, used by restaurants with table side
preparation. In French Service or captain, prepares dishes in the cart, it is
positioned beside the guests table.

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Table Service Utensils, Linens and other Restaurant Supplies
These materials are used to cover the table to look more elegant and gives beauty
in table set up. Table skirting also may be used, usually in a buffet style of table
service. Therefore, tablecloth is very important in setting up the table.

1. Tablecloth – it is used to cover dining table and it should be large

enough to cover the top as well as portion of the legs of table.
2. Table Napkin – a piece of cloth used to wipe lips or finger or to protect
our cloth.
3. Top Cloth – this is designed to be laid over the tablecloth to protect it
from spillage and provide it a longer life.
4. Other Items and Supplies – salt and pepper shaker, toothpick holder,
bill folder, tent cards, table runners, candle holder, flower vase, trays,
menu cards/book, highchair.

Pick up and Cleaning of Equipment and Supplies

1. Have a list of items to be picked 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 pan. Follow the guidelines
as follows:
o Chinaware – must be piled by tens to avoid accidental
breakage.
o Glassware – must be in glass racks.
o Flatware – must be put in flatware rack or utility box container
by type.

If plates are to be carried by hand, do it in way that they are secured in both
hands.
• Check for damages and remove them from service. Damage one should be
recorded in the breakages and losses report.

What is It

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 Cleaning, Wiping and Polishing Tableware
1. Prepare clean and dry wiping clothes. Make sure that one’s intended for
wiping utensils/service equipment are separated from those used in wiping
hands and wiping tables.
2. Dry flatware and chinaware using clean, dry cloth. Do not dry them in electric
fan as the air that circulates maybe carrying dust and dirt.
3. Wipe/polish Chinaware and glassware on the following step.
a. Use a sizable polishing cloth, thoroughly wipe and polish all surfaces of
plates and glassware.
b. Wipe the rim and make sure that all surfaces are thoroughly dry. Do not
leave finger marks on it.
c. Turn to the back of the plates and wipe dry the back surface.
d. For glassware’s, bring the wiping cloth into inside surfaces of the glass
and wipe thoroughly.
e. Wipe the rim and the base. Hands should not leave finger marks on the
glassware.
4. Place the cutleries inside the wiping cloth and thoroughly wipe the handle, the
blades of the knife, and the mouth of the spoon and the tines of the fork.

Sanitation Measures During Mis-en-place and Set Up

1. Only clean and sanitized glasses, cutleries, chinaware and other service
equipment shall be set-up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in close
drawers or cabinets.
3. All service equipment must be air dried to protect them from watermarks.
4. All glassware, chinaware and cutleries should be completely dry before placing
in the service station.
5. When setting cutleries, carry them to the table in a tray or plate underlined with
tablecloth to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use tablecloth to cover the
table.
7. Have bowls underlined with appropriate plate and never to be set-up or serve
with finger touching them.
8. Never set-up or return to the station any cutlery that has fallen on the floor.
9. Always wash wares within 30 minutes after use.
10. Handle glasses and dinnerware properly, not touching the sensitive surfaces
used for eating.

What’s More

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 Mis-en-place, the French term means to “everything in place” in the food and
beverage service operation. It represents the basic preparations before the set up
and the services of food and drinks, including:
1. Gathering and assembling all needed service equipment and supplies.
2. Set up service station.
3. Cleaning, polishing chinaware, glassware, flatware and hollowware.

Preparing the Service Station and Stocking the Sideboard

To maximize the flow of service, it is advisable to install a service cabinet or
sideboard (wait station) in the restaurant. The shelves must be covered to prevent
dust and dirt to get into tableware. Items placed on the sideboard must be checked
daily for cleanliness and condition. Each item should be clean, free of spots and
smudges, without chips or damage. Any chipped ware must be removed from the
service station

Proper Handling of Service Equipment

Management invests substantial amount in supplies and equipment. Service
staffs are expected that these equipment’s are handled gently and carefully. Staff
should be sanitation and safety conscious. Table utensil should be handled in the
right spot stemmed glass by the stem, footed glassware by the base, flatware by
the handle. Bowls should never be held by the rim, use appropriate under-liners.
The thumb should never show on the plate.

When setting up cutleries and glassware, avoid leaving finger marks by

using trays or by securing them inside a cloth napkin. To prevent breakage, be
conscious of the rules of equipment handling. Breakages are usually caused by the
following factors:

1. Mechanical Impact –this refers to contact of glasses with other equipment and
hard surfaces. When this happens, a small abrasion is created which will
weaken the surface and probably increase the chance of breakage and chipping.
2. Thermal Shock – result of sudden change of temperature from cold to hot
temperature or vice versa resulting to cracks or breakage.
3. Improper Handling and Misuse of Equipment – using the equipment for a
purpose it was not intended for such as using a cup to scoop ice, using knives
for opening cans, etc.
4. Inattentiveness or Absent-mindedness – accidents will often occur when
service personnel are absent-minded or are inattentive in executing services
especially when they are carrying breakable equipment.
5. Environmental Factors – a greasy or wet slippery floor, broken tiles, blind door
may cause breakage to tableware.

Tent Cards – also known as Table Tents, are triangular table displays.
They are folded in way that is readable from both sides of the displays. Its primary

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purpose is to show menu or the specialty of the day. They can also be used to
advertise products and services or promote discounts. Hostesses use them on
dining table as place cards. They maybe color coordinated for the event and may
contain designs or photos. Table tents may also be engraved by printer or made on
color copier. They maybe embellished with ribbon, glitter, silk flowers beads or
pearls.

What I Have Learned

Self-Check 1: Identification
Directions:

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Identify the following given images below. Write your answers in your activity
notebook.

1. 2. 3. 4. 5.

Self-Check 2: Enumeration

Directions:
Provide what is asked. Write your answers in your activity notebook.

At least five (5) examples each of the following categories:

1. Dinnerware
2. Flatware
3. Glassware
4. Furniture
5. Linen
6. Supplies
7. Causes of Breakage

What I Can Do

Activity1: Performance Task

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With the available table appointments at home, perform this activity with the given
situation below. Ensure that your performance is recorded via a video clip
presentation format for your mode of verification.

Situation:
Lea is a newly hired server in restaurant. She is on probation for one month as
waitress and needs to meet the expectations of her supervisor.

She needs to perform the following tasks:

1. Stack service wares in the waiter’s station with supplies for service.
2. Clean, wipe and put all tableware and dining room equipment in their
proper places.
3. Put a special tent card and displays for promotion.
4. Check the cleanliness and condition of all tables, tableware and dining
room equipment.
5. Fill water pitchers and ice buckets.
6. Turn on and ready electrical appliance or equipment like coffee pots,
teapots, plate warmers, etc. in the dining area.
7. Refill condiments and sauce bottles and wipe, clean dry necks and tops
of bottles.
RUBRIC FOR PERFORMANCE TASK EVALUATION
The student was able to: Score
• perform all the skills accurately and correctly 5
• perform 5 skills independently with few in-accuracies 4
• perform 3 to 4 skills independently but with many
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inaccuracies
• perform 1 to 2 skills independently without confidence 2
• not able to perform correctly at all 1

Activity2: Picture Hunting

1. Collect pictures of utensils from magazines, newspapers, or any materials

that befits what is required.
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.
4. The following are the table appointments that you need to hunt.

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 1. Bouillon Cup 7. Silver Food Cover/Lid

2. Champagne Flute 8. Charger

3. Water Goblet 9. Cup and Saucer

4. Pilsner Glass 10. Soup Spoon

5. Pitcher 11. Cruet Set

6. Ice Bucket 12. Teaspoon

Answer Key

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Pretest:
 REFERENCES

Roldan, A. & Edica, B. (2018). Food and Beverage Service and Customer Relations
(Page 1-25)

STI Valencia. (2013). Provide a link between kitchen and service area CBLM.
Philippines. (Page 22-26, 31-35)

William Angliss Institute. (2013). Take food orders and provide table service
D1.HBS.CL5.16 trainee manual. Melbourne. ASEAN 2013 (pp. 13-43)

Laya, J. (2011). The Foundation of Hotel And Restaurant Management – An

Introductory Approach (Unpublished Material). Philippines. (pp. 68, 77-78)

STI Education Services Group, Inc. (S.Y 2015-2016). HRS 1202-FBSPOCB Food
and beverage service procedures. Philippines. (Week 2 Instructors Guide)

Food and Beverage Services- Technical Vocational Track Manual. Department of

Education

Structure: Last, F. M. (Year Published) Book. City, State: Publisher.

TESDA Training Regulations

Roldan, A. (2003). Food Service and Bartending. Paranaque City: AR Skills

Development & Management Services

Malone J. (2012). At Your Service. John Wiley & Sons INC., Hoboken, New Jersey

Basbas, L. (2017) Food and Beverage Services. Rex Bookstore, Philippines

Images/ Picture

• http://cliparts.co/clipart/2359496

• https://www.aliexpress.com/store/product/Wedding -table-skirting-
tablecurtain-party-table-skirt-reception-table-skirting/
602631_32294782057.html

• https://www.pinterest.ph/pin/505036545689270131 /
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 • https://www.google.com/search?q=table+skirting&ie=utf -8&oe=utf-8

• http://www.elegantwoman.org/etiquette-proper-table-setting.html

• https://oureverydaylife.com/how-to-decorate-a-restaurant-for-a-
rehearsaldinner-12603314.html

• https://www.thebalancesmb.com/restaurant -design-2888629

• https://www.lsretail.com/blog/play-music-your-restaurant

WBLS-OBE Curriculum Guide Self-Learning Modul Food and Beverage Services

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WBLS-OBE Curriculum Guide Self-Learning Modul Food and Beverage Services
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 For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

WBLS-OBE Curriculum Guide Self-Learning Modul Food and Beverage Services

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