Compilation Provide Link

COMPETENCY - BASED LEARNING
MATERIAL
Sector:
TOURISM
Qualification:
FOOD & BEVERAGE SERVICES NC II
Module Title: Providing a Link between Kitchen & Service Areas

TECHNICAL EDUCATION & SKILLS DEVELOPMENT
AUTHORITY
TABLE OF CONTENTS
FOOD & BEVERAGE Date Compiled: Document No.

BCAT-TESDA
SERVICES NC II March 1, 2011 Issued by:
QA
Provide Link between Compiled by: Page1 of
SYSTEM
Kitchen & Service Areas Aillen C. Floralde Revision # 00
Title Page………………………………………………………………………………………………………………….1
Table of Contents……………………………………………………………………………………………………..
Instruction Page……………………………………………………………………………………………………..
List of competencies……………………………………………………………………………………………….
Module Content………………………………………………………………………………………………………
Learning Outcome Summary……………………………………………………………………………………..
Learning Experiences………………………………………………………………………………………………..
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

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Welcome to the module for Food & Beverage Services. This learning material contains modules and training
materials and activities for you to complete
The units of competencies are listed in the previous page and modules contain knowledge, skills and attitudes
required for Food & Beverage worker. It contains also specialized modules for National Certificate level II.
You are required to go through a series of learning activities in order to complete each learning outcome of each
module. In each learning outcome are Information Sheets and Resource Sheets (Reference Materials for further reading
to help you better understand the required activities). Follow these activities on your own and answer the self-check at
the end of each learning outcome. You may remove a blank answer sheet at the end of each module (or get one from
your trainer/facilitator/trainer) to write your answers for each self-check. If you have questions, do not hesitate to ask
your trainer/facilitator for assistance.
Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s guide because you
have:
 Been working for some time
 Already completed this training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk to him/her about
having them formally recognized so you do not have to do the same training again. If you have a qualification or
certificate of competency from previous trainings, show it to your trainer. If the skills acquired are still current and
relevant to the units of competency, they may become part of the evidence you can present for RPL. If you are not sure
about the currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record important dates, jobs undertaken and
other workplace events that will assist in providing further details to your trainer or assessor. A Record of Achievement
is also provided for your trainer to complete once you finished all the modules.
The modules were prepared to help you achieve the required competency in all aspects of Food & Beverage
Services. This will be the source of information for you to acquire knowledge information skills for this particular trade
independently and at your own pace, with minimum supervision or help from your instructor.
 Talk to your trainer and agree on how you will both organize the training. Read through the modules
carefully. It is divided into learning outcomes which covers all the skills and knowledge you need to
successfully complete each module.
 Work through all the information and complete the activities in each module. Read information sheets
and complete the self-check. Suggested references are included to supplement the materials provided.
 Most probably, your trainer will also be your supervisor or manager. He/she is there to support you and
show you the correct way to do things.
 Your trainer will tell you about the important things you need to consider when you are completing
activities and it is important that you listen and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice
your new skills during regular work shifts. This way, you will improve both your speed and memory and
also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own progress.

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 When you are ready, ask your trainer to watch you perform the activities outlined in the module.
 As you work through the activities, ask for written feedback on your progress. Your trainer keeps
feedback/pre-assessment reports for this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for assessment.
 When you have completed all the modules, and feel confident that you have sufficient practice, yur
trainer will arrange an appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency achievement record.
FOOD AND BEVERAGE SERVICES NC II

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COMPETENCY – BASED LEARNING MATERIALS
List of Competencies
No. Unit Of Competency Module Title Code
Provide Link between Kitchen & Service Providing Link between TRS512316
1 Areas Kitchen & Service Areas
Provide Food and Beverage Services Providing Food & Beverage TRS512317
Service
 Prepare Dining/
Restaurant Area for
Service
2
 Preparing and
Setting Tables
 Taking & Processing
Orders
 Settling the Bill
3 Provide Room Service Providing Room Services TRS512318
Develop & Update Food & Beverage Developing & Updating TRS512321
4 Knowledge Food & Beverage
Knowledge

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MODULE CONTENT
UNIT OF COMPETENCY : PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREAS
MODULE TITLE : PROVIDING LINK BETWEEN KITCHEN AND SERVICE AREAS
MODULE DESCRIPTION :
This unit covers the skills and knowledge required to give general assistance
in food and beverage service operations. It reflects the role of the “food runner” in food
and beverage operations.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module, YOU will be able to:
1. Liaise between kitchen and service areas.

2. Clean and clear food service areas
ASSESSMENT CRITERIA:
1. Kitchen service points were attended to and monitored to ensure prompt pick up for food items
based on establishment policy
2. Quality of food was checked in accordance with establishment standards
3. Service ware was checked for chips, marks, spills, and drips
4. Plates and/or trays are carried out safely
5. Food is transferred and placed promptly at the appropriate service point in accordance with safety
requirements
6. Colleagues were advised promptly regarding readiness of items for service
7. Traditional items required from the kitchen were identified through monitoring of service areas and
consultation with other service colleagues
8. Used items were properly removed from service areas and safely transferred to the appropriate
location for cleaning
9. Leftover food and disposables are disposed of in accordance with hygiene regulations

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LEARNING OUTCOME # 1 LIAISE BETWEEN KITCHEN AND SERVICE AREAS
CONTENTS:
1. Workflow structures within a food and beverage service location
2. Communication and interpersonal skills
3. Roles and responsibilities in the food service team
ASSESSMENT CRITERIA:
1. Kitchen service points were attended to and monitored to ensure prompt pick up for food items
based on establishment policy
2. Quality of food was checked in accordance with establishment standards
3. Service ware was checked for chips, marks, spills, and drips
4. Plates and/or trays are carried out safely
5. Food is transferred and placed promptly at the appropriate service point in accordance with
safety requirements
6. Colleagues were advised promptly regarding readiness of items for service
7. Traditional items required from the kitchen were identified through monitoring of service areas
and consultation with other service colleagues
CONDITIONS:
Students must be provided with the following:
 Table and chairs
 Dinner fork
 Table cloth
 Table napkin
 Teaspoon
 Glass wares
 Condiment
 Water goblet
 Sugar bowl / creamer
 Cup and saucer
 Flower arrangement (fresh/artificial)
 Dinner knife
 Ashtray
 Tray
 Plates
 Linens
 Service wares
Supplies/Materials
Equipment
ASSESSMENT METHODS:
FOOD & BEVERAGE

 Oral examination Date Compiled: Document No.
BCAT-TESDA
 QAWritten examination
 Performance test
SYSTEM
Learning Experiences
Learning Outcome 1
LIAISE BETWEEN KITCHEN AND SERVICE AREAS
Learning Activities Special Instruction
1. Read information sheet 1.1.1 Service Read the information sheet. If you believe you
wares/Service wares Condition understood the information sheet after reading,
answer self –Check 1.1.1. If not, read again
Information Sheet 1.1.1.
Read information sheet 2.1.1. Qualities of well

prepared food

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INFORMATION SHEET 1.1.1
SERVICE WARES/EQUIPMENT CONDITION
SERVICEWARE
On each storage area of the floor plan you will find where the equipment and utensils required during
the course of service are stored. It is important to know exactly where item is located so that you are able to
access them quickly and/or return them as required.
LINEN
Linen includes table covering and napkins of all types. Table linen should be durable and serviceable,
attractive and suited to other appointments, reasonably priced and easy laundered.
TABLE LINEN
Table linen includes table cloths, place mat, table runner and table napkins. They are called table linen
because in old times they were mostly made from linen fabrics which are durable. Nowadays table linen can be
made from both natural and synthetic fabrics.
1. Table cloths
These are made with different fabrics and in different fabrics and in different colors. Usually, patterned
or colored table cloths are used for casual dining whilst white and pastel plain clothes are used for more formal
occasions.
The size of a table cloth is determined by the size of the table on which it would be put. Table cloths
should hang down the side of the table up to at least 30cm. For very formal and buffet tables, the cloth should
hang almost to the ground. Table cloths should be well ironed and used without creases.
2. Placemats
They usually measure about 28 – 43cm. They came in various shapes e.g. rectangular, oval, round etc.
The material used includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for very formal occasions. They are used on
tables that are beautiful. Sometimes they are placed on table cloths to protect them. Tablemats are used to
cover the place occupied by one person whiles table cloths cover the whole table.

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3. Table runners
Table runners are usually 30 – 33cm wide and a little longer than the table on which they are used. They
are often used alongside placemats. They are placed across the middle for the dining table lengthwise.
Uses of table cloth, table runners and placemats: They are mostly used to make the table attractive. Also
they can be a silencer to prevent dinnerware from making noise on the dining table.
4. Table napkins
Table napkins are made with fabric or paper. The fabric must be absorbent. They can be made to match
other table appointments or to contract them. There are different napkins sizes.
The standard sizes are cocktail 13cm square luncheon 38cm square dinner 56-66 square Table napkins can be
made of paper. They are cheaper and save washing. They can however be used only for informal dinning.
Functions of Table napkins
For wiping hands wiping the mouth protecting clothing when eating
Choice of table linen
To choose table linen you must always consider its durability, color, fastness and ease of care.
REMINDER: CLOTHS MUST BE FREE FROM FOUL ODORS AND STAINS. LINEN SHOULD BE SPOTLESSLY
CLEAN. WELL LAUNDERED LINEN CAN MAKE A TABLE ATTRACTIVE NO MATTER HOW FEW AND SIMPLE
THE APPONITMENTS MAY BE.
DINNERWARE
Dinnerware is a collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal
bowls and dessert bowls. The materials used for dinnerware are ceramics, china, Pyrex and plastic, which of
these types of dinnerware do you use in your home?
When selecting dinnerware, consider the following:-
How the color and design will look when you serve your food in it. The durability of the material. The
size and shape, suitability and possibility of replacements. The ease of care Proper handling and storage can
extend the life of your dinnerware. Other considerations include:
1. Cups should be shaped so that they do not easily tip and the handles should be large enough so
they are easy to grasp. The cup should fit firmly in the saucer.
2. Plates that are round are easier to stack than square or free-form ones.
3. Heavily embossed patterns collect dust and dirt in the grooves and may need to be cleaned
frequently with a brush.

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4. There is an advantage in buying china in the open stock. The sets have a harder possibility of
individual piece replacement.
REMINDER: SERVICE WARES LIKE CHINA WARE, GLASS WARE ETC.UST BE FREE FROM VISIBLE
DAMAGES. THEY MUST BE FREE FROM MARKS, SPILLS, DRIPS AND SPILLS.
FLATWARE
This is sometimes called Silverware and it refers to the equipment used for eating and serving food at
table. Table knives, forks and spoons, serving spoons and forks, dessert spoons teaspoons and coffee spoons are
all called flatware. They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid their
prolonged contact with these foods. Discolored stainless steel can be cleaned with non abrasive materials like
sifted wood ash.
Fruit Silver wares

REMINDER: FLAT WARES MUST BE FREE FROM RUST AND STAINS AND NOT DISTORTED . DRY QUICKLY
AND COMPLETELY TO RETAIN LUSTER.
GLASSWARE
Glasses come in various shapes and sizes, collecting they are called Glassware. They add beauty and
height to table setting.
Glass wares are made with glass, plastic, stainless steel and wood. Plastic cups are a good choice for
children.
There are two types of glasses. How would you call the glasses you use for drinking water? They are
called Tumblers. Tumblers do not have a stem or post, they are short and chunky or tall and thin.
 Tumblers
Tumblers are tall and they are usually used for drinking water and fruit juice. Short tumblers are
used for drinking alcoholic beverages.

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Some glasses are made to have three distinct portions. They have a bowl, a stem or post and a
foot or base. These types of glasses are called Stemware. They are graceful in appearance but very
fragile. They come in different shapes and sizes. Observed the following diagrams, do they remind you of
the time you used one of them?
 Stem Ware
Tumblers and stem ware can be used for at different occasions and to drink different types of
liquids observe the examples given below and the types of drink they are used for.
When choosing glassware:

Consider the other tableware See that they are well balanced on the table. The joints of
stemware must not be visible It must have a comfortable hold Choose the ones that can be used for all
purposes. For example champagne glasses can be used for shrimp cocktails, fruits cups and ice cream
cups.
Care and use of Glassware:
Glasses should not be stacked. If they get stacked, place the outer one in warm water. It will expand and
the inner one can be removed. Alternately place ice blocks in the inner one to make it contract. Handle glasses
carefully. Hold stemware by the base of the bowl. Do not put cold glass into hot water. Sudden temperature
change can cause cracking.
1. Take hold the tumblers and small glasses by encircling them at the base with the thumb and
the first two fingers.
2. Grasp footed or stemmed water goblets at the base of the bowl between the thumb and the
first two fingers.
3. Grasp wine glass by the stem.
4. Handle pieces of glass individually when washing.
5. Stand glasses with the head up to prevent chipping. Extreme heat causes the glass to
expand; extreme cold causes it to contract. When pouring hot water into the glasses, leave
a metal spoon inside to absorb the heat.
SERVICE OPERATING EQUIPMENT
 Service station
 Bussing carts
 Glass divider rack
 Table for holding trays
 Cutlery rack
 Dish/ plate rack
 Folding and stackable tables
 Wedding arches

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 Rostrum
 Mirror for platters and canapés
 Stackable and folding chairs and tables
Table equipment (stackable)

 Round tables
 72 inches diameter for 12 persons
 36 inches diameter for cocktail set up
 Rectangular and square tables
 18”x72” training/seminar conferences
 36”x72”
 Square table 36”
 Cocktail square table 18”
 Crescent tables
 Half moon tables 36” diameter
 Quarter table 18”
 Room service folding table
REMINDER: NEGLIGENCE ON ENVIRONMENTAL/PHYSICAL ASPECTS MAY RESULTS TO ACCIDENTS AND INJURIES,

THEREFORE TABLES AND CHAIRS CONDITION’SHOULD BE WELL MAINTAINED.

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Self – Check 1.1.1
A. Fill in the blank: Write your answer on the space provided before each item.
______________ 1.These includes table cloths, placemats, table runners and table napkins.
_______________ 2. Is sometimes called Silverware and it refers to the equipment used for eating and serving
food at table. Table knives, forks and spoons, serving spoons and forks, dessert spoons teaspoons and coffee
spoons were all example of these. They are made of silver, stainless steel, wood or plastic.
______________ 3. They should not be stacked. If they get stacked, place the outer one in warm water. It will
expand and the inner one can be removed. Alternately place ice blocks in the inner one to make it contract.
Handle them carefully. Hold stemware by the base of the bowl. Sudden temperature change can cause cracking.
_______________ 4. A collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal
bowls and dessert bowls. The materials used for these are ceramics, china, Pyrex and plastic.
______________ 5.These includes table covering and napkin of all types. These should be durable and
serviceable, attractive and suited to other appointments, reasonably priced and easy laundered.
___ ___________ 6. A type of glassware which does not have a stem or post, they are short and chunky or tall
and thin. Usually used for drinking water and fruit juice. Short glasses like these are used for drinking alcoholic
beverages.
______________ 7. They have a bowl, a stem or post and a foot or base. They are graceful in appearance but
very fragile. They come in different shapes and sizes.
______________ 8. They usually measure about 28 – 43cm. They came in various shapes e.g. rectangular, oval,
round etc. The material used includes linen, lace, plastic, jute, cork etc.
They are easier to maintain but they cannot be used for very formal occasions. They are used on tables
that are beautiful. Sometimes they are placed on table cloths to protect them. They are used to cover the place
occupied by one person whiles table cloths cover the whole table.
_____________ 9. These are usually 30 – 33cm wide and a little longer than the table on which they are used.
They are often used alongside placemats. They are placed across the middle for the dining table lengthwise
___________ 10. These are made with fabric or paper. The fabric must be absorbent. They can be made to
match other table app Table napkins are made with fabric or paper. The fabric must be absorbent. They can be
made to match other table appointments or to contract them. There are different napkins sizes.
The standard sizes are cocktail 13cm square luncheon 38cm square dinner 56-66 square Table napkins can be
made of paper. They are cheaper and save washing. They can however be used only for informal dinning.

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B. Matching Type : Match Column A with Column B
Column A. Column B
1. Stand them with the head up to prevent 1. Linens

chipping. Extreme heat causes them to 2. Glasses
expand; extreme cold causes it to contract. 3. Flat wares
When pouring hot water on it, leave a 4. Twelve
metal spoon inside to absorb the heat. 5. Bussing carts
2. These are easier to stack when round than 6. Plates
square or free-form ones. 7. Tables and chairs
3. These must be free from foul odors and 8. Training/seminar conferences
stains. They should be spotlessly clean. 9. Twelve
Must be well laundered, which can makes a 10. Choice of linen
table attractive no matter how few and
simple the appointments may be.
4. They must be free from rust and stains and
not distorted. Dry them quickly and
completely to retain luster.
5. Rectangular and square tables which have a
specification of “18x72” are ideally intended
for what event/occasion.
6. Negligence on environmental/physical
aspects may results to accidents and
injuries therefore these service operating
equipment must be considered.
7. A cart used in bussing soiled dishes.
8. For wiping hands wiping the mouth
protecting clothing when eating.
9. Always consider its durability, color,
fastness and ease of care.
10. Stackable table equipment which has a
specification of 72 inches diameter is ideally
intended for how many numbers of
guests/persons?

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Self – Check Answer’s Key
1. Table linen
2. Flatware
3. Glass ware
4. Dinner ware
5. Linen
6. Tumbler
7. Stemware
8. Placemats
9. Table runners
10. Table napkins
Matching Type answer’s key

1. Glasses
2. Plates
3. Linens
4. Flat wares
5. Training/seminar conferences
6. Tables and chairs
7. Bussing carts
8. Table napkins
9. Choice of linen
10. Twelve

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REFERENCES

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THE IMPORTANCE OF QUALITY FOODS
Food plays as one of the indispensable part of people's life. Food is an essential prerequisite for life and as such
the primary goal of eating and drinking is to enable the body to function normally. " We are what we eat" is an old
proverb. Our nutritional status, health, physical and mental faculties depend on the food we eat and how we eat it.
Access to good quality food has been man's endeavor from the earliest of human existence. We always look forward
to the quality of food to assure its safety as its basic requirement. " Food safety" implies absence or acceptable and
safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food
injurious to health on an acute or chronic basis. It seems that more and more people are deciding to make the
transition from the 9-5 grind to the freedom that comes with working from home.
Can be considered as a complex characteristic of food that determines its value or acceptability to consumers!
Consumers always look first on the quality food. Besides quality and safety, a consumer also wants food having a
nutritional value, organnoleptic properties such as appearance, colors, texture, taste; and functional properties. The
better quality the food, the less food you need. Higher quality foods provide more nutrients as well more flavor.
Your body gets what it needs with less food; your mind does the same.
Hence we all know since long that the value of food is infinitely greater than all technological inventions,
gadgets, computers, cars, TV etc. We depends our existence on the food we eat. As people grew up, they tend to be
more aware of their health. We all want to stay fit or get in shape, that's why we probably avoid unhealthy foods.
There is a quote of Hippocrates saying “Let food be your medicine and medicine be your food.” You have to think of
it! Food is not only meant for sustenance, but as nutrition to prevent disease and encourage health! Food actually
contributes more to our health than it contributes to wearing the body down. In such cases, some people think of
eating healthy foods as being a detriment. They prefer to eat fun foods or junk foods. Perhaps, as to think of the
importance of nutrition, most people consider it as blessing.
How do we considered food quality standard? Food quality is an important food manufacturing requirement,
because food consumers are susceptible to any form of contamination that may occur during the manufacturing
process. Many consumers also rely on manufacturing and processing standards, particularly to know what
ingredients are present, due to dietary, nutritional requirements, or medical conditions. Food quality also deals with
product traceability, e.g. of ingredient and packaging suppliers, should a recall of the product be required. It also
deals with labeling issues to ensure there is correct ingredient and nutritional information.
QUALITIES OF FOODS THAT ARE WELL PREPARED
Evaluation or checking the effectiveness and results of one’s activities requires analysis, honesty and
objectivity. This can be done best when one has some guides devised for the purpose. Knowledge of the qualities of
foods that are well-prepared will also facilitate the evaluation of meals.
1. Beverages
a. Cocoa
 A rich chocolate flavor
 A light to darker brown color
 A consistency of light cream

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 A uniform well-blended body
 No sediment
b. Coffee
 No grounds or suspended particles
 clear, sparkling brown color
 Full, rich body
 A fresh, mellow stimulating flavor
 An appealing aroma
 A very hot temperature
c. Tea
 A full, rich flavor
 Cloudiness amber to green color depending on blend
 An inviting aroma
 No sediment in the cup
 A piping hot temperature
2. Salads
a. A good salad dressing has these qualities
 Thoroughly chilled, drained ingredients
 An appetizing and attractive appearance
 A suitable dressing that contributes to flavor
b. A good salad dressing has these qualities

 A thickness characteristic of its type
 A smooth consistency
 Well-blended seasonings
 An accent flavor
 A pleasant color
3. Soups
 A pleasing color
 A satisfying flavor
 An appetizing aroma
 A consistency in keeping with its type
 No fat floating on top
4. Rice
Good rice has these qualities:
 Perfect, whole grains, distinct and separate
 A full-flavored taste
 A fluffy, snow-white appearance
 A volume of 3 to 4 times the uncooked amount
5. Vegetables
A well-cooked vegetable has these qualities:
 A tender, firm texture

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 An unchanged color
 Retained nutritive value
 Retained natural forms
 Retained natural flavors
6. A good alimentary paste product (noodles or macaroni) has these qualities:
 A cooked sized double the original size
 A retained shape
 A chewy quality
 A well-seasoned flavor
7. Poultry
Good broiled chicken has these qualities:
 Both sides delicately browned
 A tender, slight moist texture
 A delicate flavor
 A convenient serving size
Good fricasseed chickens have these qualities:
 Well-browned pieces
 A delicious flavor
 Tender meat
 Rich, brown gravy
 Accompanying vegetables or dumplings
8. Fish
 A good baked fish has these qualities:
 A golden brown exterior
 A juicy tender and firming texture
 A full, rich natural flavor
9. Shrimps
A well-cooked shrimp has these qualities:
 A coral color
 A well-cleaned body
 A perfectly retained shape
 A delicate aroma
10. Cake
A good sponge cake has these qualities:
 A quite large volume
 Fine textured cells
 Feathery, light, moist grain
 A delicate flavor
 A symmetrical straw-born exterior
11. Fruits
Good food sherbet has these qualities:
 A smooth texture
 A delicious fruit flavor

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 A tart and refreshing body
 An attractive color
 Good fruit dessert has these qualities:
 A simple attractiveness
 A carefully-washed appearance
 A slightly-chilled temperature
KEEPING IT FRESH IN INSTITUTIONAL MEAL DELIVERY, TIME AND TEMPERATURE ARE THE ORDERS OF THE DAY
No one wants to distribute cold entrees or melted ice cream. All institutions would like the food that ends up on
diners' plates and trays to be served as it was meant to be: fresh and at the proper temperature. However, they
often are not able to serve all the food they prepare at the same time due to space limitations; many facilities,
like hospitals, are required to transport food to numerous areas or floors. Additionally, many are forced to deal
with the pains of satellite kitchen situations.
Food freshness is a key characteristic of overall food quality. And overall food quality is the result of all
the desirable characteristics that make food enjoyable to eat. That's why companies like pizza delivery services
spend millions marketing a product with "fresh from the oven" taste.
However, in many instances, the end result does not have the desired effect. What was meant to be a pleasing
dining experience can quickly turn into disappointment if undesirable changes in color, flavor, odor or texture
occur. All of these changes can happen if food does not maintain temperature or is not served at the right
temperature. Taking the proper measures to ensure freshness and temperature can maintain the aroma and
taste of food and keep critical food safety issues under control.
Spoilage bacteria can usually cause food to deteriorate because of its swift reproduction times. If
conditions such as moisture and temperature are right, certain bacteria can reproduce in as little as 20 minutes.
Freshness and temperature can be addressed at the institutional level, in large part, by examining meal
distribution systems. Mishandling of food along the way—from preparation to serving—can have a significant
impact on its overall quality, affecting freshness and safety.
Understanding the importance of food distribution only heightens the need for institutions to pay close
attention to freshness and temperature. Technologies are emerging that can help monitor temperature and
other important variables that play critical roles in determining food freshness.
Below are five tips for ensuring that food makes it from kitchen to consumption in the best shape possible:
Know the zone. This seems basic but understanding temperature is vital. The temperature range
between 40° and 140°F is considered to be the food spoilage zone. Keep hot foods hot and cold foods cold, and

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food will arrive in its best condition
Technology is your friend. From the largest hospitals to the smallest schools there are a number of
technologies that can make a difference when you're talking food delivery. There are solutions for every budget
ranging from electronic storage or serving carts to insulated bags and covers. Any of these temperature control
options will buy you time and help ensure food freshness
Judge the book by its cover. When food delivery becomes a necessary evil, proper labeling can prevent
temperature loss. Make sure you have proper labels in place so your staff can quickly assess what's inside
without exposure. Many manufacturers can incorporate list sleeves or holders into temperature control
solutions such as insulated bags or cart covers.
Don't be fooled by plastic. Do not use plastic as a substitute for temperature control. It works great for
sanitization, but will not maintain food at the proper serving temperatures. There are plenty of products on the
market that can do both. In addition to not supplying temperature protection, plastic is a "one and done"
solution. Most insulated covers and bags can be washed and reused, meaning that your food gets to its
destination fresher and you don't throw money away at the end of each meal.
Develop a best practices program. Before you buy anything carefully evaluate the system currently in
place. Speak with workers who are closest to the process, and once you pinpoint the challenges of your specific
facility, you can make sure the solution you choose will get the job done. There is no "one size fits all" solution,
and anyone trying to sell you one doesn't know the industry.
REMINDER: PROPER TEMPERATURE (HOT OR COLD) ENSURES GUEST SATISFACTION AND SAFETY. FOOD
SAFETY IS MANIFESTED IN FOOD/BEVERAGE ORDER WHICH IS FREE FROM FOREIGN MATTER.
FOOD SAFETY
Inadequate food temperature controls are common factors contributing to food borne
illness. Unless food is properly handled when purchased, stored, prepared, and served,
contamination may occur. Proper food handling practices help prevent food borne illness. Written
guidelines should reflect the type of foodservice operations in place. There are different
requirements to prepare and serve hot meals at dining centers and to the homebound than for
meals prepared and delivered from a central kitchen. Likewise, the preparation and/or service of
frozen meals require specific procedures. Regardless of the type of congregate or home delivered
meal prepared and/or served, a critical element in maintaining food safety is to cook foods to
appropriate temperatures and to keep perishable food products out of the temperature danger
zone (between 41°F and 140°F).
Food and other products such as utensils and dinnerware must be packaged and delivered
in a manner that prevents contamination and maintains proper food temperatures. State of the art
food carrier and transport systems can safely deliver cold and hot food items and/or meals at
proper temperatures within acceptable time frames. Protecting food from contamination is
dependent upon the development of suitable standards and procedures and ensuring that these
guidelines are followed. The Partnership for Food Safety Education's Fight BAC! ®, formed in 1997,
is a public-private coalition dedicated to educating the public about safe food handling to help

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reduce food borne illness. Members represent industry, government (including USDA, FDA, CDC)
and consumer groups, as well as alliances with corporate America. Below are four steps (verbatim)
for keeping food safe developed for the Fight BAC!® campaign.
Step1. Clean: Wash hands and surfaces often

According to food safety experts, bacteria can spread throughout the kitchen and get on to cutting
boards, knives, sponges and counter tops. Here's how to Fight BAC:
 Wash hands in hot soapy water before preparing food and after using the bathroom, changing iapers
and handling pets. For best results, consumers should use warm water to moisten their hands and then
apply soap and rub their hands together for 20 seconds before rinsing thoroughly. Twenty seconds is the
same amount of time it takes to sing two choruses of Happy Birthday. After hands are washed, they
should be dried with a paper towel or with an air hand-drying device.
 Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food
item and before going on to the next one.
 Use plastic or other non-porous cutting boards. Cutting boards should be run through the dishwasher or
washed in hot soapy water after use.
Consider using paper towels to clean up kitchen surfaces. Or, if using cloth towels, consumers should
wash them often in the hot cycle of the washing machine.
Step 2. Separate: Don't cross-contaminate
 Cross-contamination is how bacteria spread from one food product to another. This is especially true for
raw meat, poultry and seafood. Experts caution to keep these foods and their juices away from ready-
to-eat foods. Here's how consumers can Fight BAC!:
 Separate raw meat, poultry and seafood from other food in the grocery-shopping cart.
 Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto
other foods.
 If possible, use one cutting board for raw meat products and another for salads and other foods that are
ready to be eaten.
 Always wash cutting boards, knives and other utensils with hot soapy water after they come in contact
with raw meat, poultry and seafood.
 Never place cooked food on a plate which previously held raw meat, poultry or seafood
Step 3. Cook: Cook to Proper Temperatures
 Food safety experts agree that foods are properly cooked when they are heated for a long enough time
and at a high enough temperature to kill the harmful bacteria that cause food borne illness. The best
way to Fight BAC is to:
 Use a meat thermometer, which measures the internal temperature of cooked meat and poultry, to
make sure that the meat is cooked all the way through.
 Cook roasts and steaks to at least 145°F. Whole poultry should be cooked to 180°F for doneness.
 Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the
Centers for Disease Control and Prevention (CDC) links eating undercooked, pink ground beef with a
higher risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside.
 Cook eggs until the yolk and white are firm, not runny. Don't use recipes in which eggs remain raw or
only partially cooked.
 Cook fish until it is opaque and flakes easily with a fork.
 Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave
oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the
dish by hand once or twice during cooking.
 Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.
Step 4. Chill: Refrigerate promptly

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 Food safety experts advise consumers to refrigerate foods quickly because cold temperatures keep most
harmful bacteria from growing and multiplying. So, public health officials recommend setting the
refrigerator at 40°F and the freezer unit at 0°F and occasionally checking these temperatures with an
appliance thermometer. Then, Americans can Fight BAC by following these steps:
 Refrigerate or freeze perishables, prepared food and leftovers within two hours.
 Never defrost (or marinate) food on the kitchen counter. Use the refrigerator, cold running water or the
microwave.
 Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
 With poultry and other stuffed meats, remove the stuffing and refrigerate it in a separate container.
 Don't pack the refrigerator. Cool air must circulate to keep food safe.
Other Guidelines include:
Correct holding temperature

 Keep hot foods hot and cold foods cold.
 Hot foods keep at 140° F or above.
 Cold foods refrigerate at 41° F or below.
 Use a calibrated probe thermometer to check internal food temperatures.
Holding hot foods
 Transfer hot foods directly to an oven, steam table, or other holding unit. Do not heat foods in a steam
or holding unit.
 Reheat leftover foods to 165° F prior to placing in a holding unit. If possible, avoid cooking foods more
than one day ahead of time.
 Stir foods at frequent intervals to evenly distribute heat. Keep a cover on foods to help maintain
temperatures. Break the chain of possible food contamination.
 Never combine an old batch of food with a new batch. Check the temperature of the foods on a
frequent and regular basis. Use a clean and sanitized thermometer.
 Don’t rely solely on the thermostat gauges of the holding equipment. They may not accurately indicate
the internal temperature of the food.
Holding cold foods
 Keep foods in cold-holding tables, commercial refrigerated display cases, and refrigerators.
 Keep food in salad bars and display units, set the food containers in ice to keep them below 41° F.
 Keep a cover on foods held in cold holding units to help maintain temperatures.
 Check the temperature of the foods on a frequent and regular basis. Use a clean, sanitized
thermometer.
Calibrating a thermometer using the ice method
 Immerse the temperature probe at least two inches into a glass of finely crushed ice. Add cold tap
water to remove air pockets. Wait at least 30 seconds. The gauge should read 32° F; if not, adjust
it accordingly.

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RULES FOR GARNISHING
Foods maybe simply prepared with simple ingredients but they can look very appetizing and attractive
to the plate when they are presented with attractive and appropriate garnish.
Garnishing is an art that can easily be acquired by following these few simple rules:
1. Garnishes should be edible. If possible, use a garnish that can be eaten, not an artificial one like artificial flower
or décor.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or
overdone.
3. All garnishes should be suitable in character and size to the food adorned. Consider an appropriate size for a
garnish. Foods prepared with mixture of ingredients like pancit (noodles) shall have smaller, simpler garnish.
4. The flavor of edible garnishes should be in keeping with the food. Bland foods require more highly seasoned
garnish.
5. A few small groups of garnish are often more attractive than a continuous decorative scheme.
6. A garnish must be neatly arranged in fashion that will enhance the food with which it is to be used. Colors
should harmonize – never clash. Contrasting colors usually produce an artistic picture. Artificial coloring should
be kept to the minimum. Use garnish of varied colors, different from the dish to make it look attractive.
7. Garnishes which are too highly seasoned are not in good taste.
8. The serving dish must be considered; do not hide a beautiful serving dish.
9. Temperature is a factor that will make or mark garnishing. Make advance preparation of garnish before you run
short of preparation for parties. Most garnishes are small enough to be contained in plastic containers and can
be preserved in a refrigerator.
10. The consistencies of garnish and food can be contrasted with excellent results, such as a sauce over molded
food.
11. Garnishes need not be expensive.
12. Garnishes should not be used to disguise deficiencies of food poor quality. An appropriate garnish is one that
will complement and enhance the color for a light colored food, like a tri-colored triangle made of pepper.

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13. The setting must be viewed as a whole – i.e. the table color scheme or the lighting of the room.
In choosing fruits or vegetables for garnish:

o Look for one that is evenly shaped.
o Select those that blemish free and smooth.
o Choose that are just ripe; not over or under-ripe.
o Choose fruits that have firm texture as they are easier to work with.
o Use a small carving knife that is sharp and easier to work with.
o When using fruits and vegetables that have a tendency to darken or discolor like apple or banana or
eggplant, sprinkle them with lemon or calamansi juice to prevent discoloration. Most garnishes come in
form of fruits and vegetables that are carved like a flower, leaf r other forms of décor.
REMINDER: PROPER GARNISHING ENHANCES ONE APPETITE.
FOOD PORTION FOR CATERING

The hardest part of catering a party is determining how much food you will need. Without the proper
guidelines, you could easily run out of food and have the party turn into a disaster. There are several factors you
must consider when determining food portions for catering: how many people are attending, how long the
evening will be, the timing of the courses and the type of food you are serving. And just to be safe, always round
up when determining the amount of food and drinks you will need.
Beverages
For parties, expect that people will drink about three beverages each. If you are serving coffee, remember that
the most coffee is consumed in the morning, later afternoons and after they eat their meal. Coffee drinkers will
usually consume about three drinks every 4 hours. It is important to remember to bring cream and sugar substitutes
for those who can't eat dairy or real sugar.
Breakfast
When serving breakfast, expect your guests to eat about 5 oz. of the main entrée, and two to three side dishes
of about 4 oz. each. Add bread or a starch and a sweet "dessert." If you are serving fruit salad, expect your guests to
eat 1/2 to 1 cup, or three to five pieces of fruit per person. If you are only offering pastry, allot about two pieces per
person.
Appetizers
Planning the portions for appetizers varies by the type of function you are catering. If you are planning an
evening function with no dinner, provide enough food for 10 to 15 pieces per person. Keep in mind that people tend
to eat more when appetizers are served buffet style rather than passed on trays. For an evening function with a
dinner, allot three to five pieces per person. If you are planning appetizers for an early afternoon event prior to a
meal, plan on your guests consuming one to three pieces per person.
Lunch
Allot 5 oz. per person for your entrée, with two to three sides that are 4 oz. each. Remember to also allow one
to two pieces of bread or a starch, and a dessert for each person. If you are serving buffet-style sandwiches, plan on
each person eating 4 oz. of meat and 2 oz. of cheese per person, or one to two sandwiches each.
Dinner
When serving dinner, you should plan to serve a 5- to 7-oz. portion as an entrée, and two to three side dishes. If
you are serving a vegetable as a side dish, you should allot 4 oz., but if you are serving beans or pasta, only serve 2-
oz. portions. Also serve bread and 1 oz. of salad without dressing.
Dessert
If your dessert is a pastry, such as cake or tart, plan on your guests consuming one slice per person. If you are
offering a creamy dessert, such as pudding or mousse, allot 4 oz. per person, and plan on 5 oz. portions if you are

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serving ice cream.
How to judge appropriate food and beverage portion sizes

How well do you know how to judge food and beverage portion sizes? It is no secret that in recent
years, restaurant and grocery food portions have escalated to over-indulgent sizes. Take the burgers at some
fast food restaurants for example. A burger that contains more than half a pound of meat and contains over
1000 calories (and even upwards of 2000 calories for some versions) is, well, absurd – by any dietitian’s
standards.
Sometimes it is helpful to have visual cues to help you with identifying proper portions. Here are a few
examples: (1) one cup is about the size of a baseball, tennis ball or a closed woman’s fist; (2) 1 ounce of cheese
is about the size of 4 dice or the size of a thumb; (3) 2 tablespoons, such as with a serving of peanut butter is
about the size of a ping pong ball; (4) a ¼ cup portion is equivalent to a golf ball or 4 tablespoons; (5) 3 ounces of
meat, fish or chicken is equivalent to a deck of cards, cassette tape, palm of your hand or a checkbook; (6) a ½
cup portion is equivalent to a rounded handful or a small computer mouse; (7) and, one teaspoon is
approximately the size of one die/dice or your thumb tip.
Now, of course, when I give visual cues based on hand or finger size, these are approximations, since
individuals come in all different sizes. You might want to measure out some common foods, such as pretzels,
nuts and cheese to see if you are visualizing portions correctly. Pour a ½ cup portion into your hand so you have
a visual cue. Then, the next time you eat a portion of that food item, you have an idea how much fits in your
hand. Nuts and cheese can be two of the most surprising foods to measure. It can be so easy to munch
mindlessly on appetizers set out at a party, for example. Just keep in mind; these foods are healthful in proper
portions. If you have one ounce of nuts, that will probably be about 150-200 calories – yet, that is only about a
¼ cup portion. Same goes for cheese. One ounce of regular cheese usually is around 100 calories, and only the
size of 4 dice – that means 4 pieces of that pre-cut cubed cheese could be a proper portion.
While it is not recommended to precisely measure everything you eat all the time, it is a good idea to
learn proper portioning and visual cues so that you can be a mindful eater. And, the sooner you learn it, the
better off you will be!
REMINDER: PROPER PORTIONING INCREASES SALES AND IN THE SAME MANNER OBSERVES DIETARY
REQUIREMENTS.

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Task Sheet 2.1.1
Title: CHECKING QUALITIES OF FOODS
Performance Objective: To be aware of the standards of checking the qualities of foods.
Supplies/Materials:
Equipment:
Steps/Procedure:
Evaluating or checking the effectiveness and results of one’s activities requires analysis, honesty and
objectivity. This can be done best when one has some guides devised for the purpose.
1. Observe the estimated time.
2. Follow the recipe and procedure properly.
3. Wear suitable attire – clean gown and hair nets.
4. Use appropriate utensils in the preparation.
5. Prepare utensils and equipment before cooking.
6. Prepare food according to recipe requirement.
7. Apply work simplification techniques.
8. Portion food accordingly as per dietary requirements.
9. Garnish food/beverage according to guest/s requirements.
10. Serve hot foods hot and cold foods cold.
11. Double check food/beverage to be free from foreign matter.
Assessment Method:
 Oral examination
 Written examination
 Performance test

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Performance Criteria Checklist
Task Sheet 2.1.1
Trainee’s Name: _________________________________________ Date: ____________________
Criteria YES NO
1. Was the estimated time been observed?

2. Were the recipe and procedures properly followed?
3. Was suitable attire (clean gown and hair nets) worn?
4. Were appropriate utensils in the preparation been utilized?
5. Were utensils and equipment before cooking been prepared?
6. Was the food been prepared according to recipe requirement?
7. Were there applications of work simplification techniques?
8. Were foods portioned accordingly as per dietary requirements?
9. Were food/beverage been garnished according to guest/s
requirements?
10. Were hot foods served hot and cold foods served cold?
11. Were food/beverage been double checked to be free from foreign
matter?
Comments/Suggestions:
Trainer: ___________________________________________________ Date: __________________

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REFERENCES

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The Four Stages in Hotel/Restaurant Operations

1. Location areas for variety of equipment, utensils and important service areas as they affect the runner.
There is a vast array of equipment and service areas that are prerequisite for a runner to function efficiently.
The runner is a collaborative role between front and back of the house, therefore, it is important to
understand the equipment and service areas that are used by both areas.
2. Pre-service duties and functions of a runner in an ala-carte, function and buffet outlet.
The duties and functions of a runner in each outlet vary as differently as the demands of each type of service
area.
3. Duties and functions of a runner during service for each of the three service types listed above.
The duties and functions of a runner in each outlet vary as differently as the demands of each type of
service.
4. Duties and functions of runner post service for each of the three service types.
Cleanliness and sanitation of used equipment and utensils, the disposal of perishables, adherence to
occupational health and safety and the return of equipment and utensils to their correct and appropriate
storage area are important aspects of close down procedures.
THE RUNNER
The role of the runner in any food and beverage establishment cannot be underestimated. The runner is
the primary link between front and back of house, therefore occupies a unique role . Their role varies
considerably, depending on the size and nature of each establishment.
The runner is a collaborative role between front and back of house therefore good communication is
essential.
Communication of any changes to the normal service sequence, ensuring that all food service areas are
maintained in an orderly and hygienic manner and the prompt service of all food items all assists in the
smooth running of service.
As a runner, it is important to understand the interdependence of front-of-house and back-of house.
What happens in the kitchen area affects all service areas, and vice versa . Runners also need to be familiar
with the equipment and utensils that are used by both areas, as well as the internal workings kitchen and
waiting service. A broad knowledge of the order of service can help you foresee and prevent all potential
problems in both areas.
Duties and Function

The duties and function of a runner in each outlet vary as much as the demands of each type of service, but
as runner, you will one day be asked to be waiter, and the next, to act as kitchen staff. Basically, anything
that you can imagine needing to be done in a busy restaurant to ensure customer satisfaction will.
Sometimes have to be done by the runner.
VENUE CATERING/LARGE FUNCTION VENUES/BUFFETS

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In large hotels, function areas and sporting venues, the runner’s responsibilities may entre on delivering
food in ‘hot boxes’ from kitchen to food service areas. Preparation, communication and prompt delivery are
particularly important, because of the distances between outlets that may be involved.
As with hotel room service, a checklist is important so that:

1. All equipment is clean and in working order to facilitate food delivery.
2. Any necessary preparation of equipment and stock is pre-organized.
3. There is consultation with back- and front-of –house to ensure that delivery times are correct, and
that any changes that may affect delivery are acted upon promptly.
4. All food items are double checked for quality and stored appropriately before, during, and upon
delivery.
ALA-CARTE RESTAURANTS/CAFES
The role of a runner (or commis) will be different for every establishment. However, in most ala-carte
restaurants and cafes, the runner will be responsible for the main service point in the kitchen, and their duties
will include;
o Organization of equipment will be different for every establishment.

o Communication of any specials and changes to the normal service pattern, to both front-of-house and
back and of house staff.
o Checking dockets to ensure they are correct, complete and legible BEFORE the docket is delivered to the
chef.
o Coordinating the delivery of food (to the correct section, tables or food display area) with front-of house
staff.
o Thorough checking of the quality and appearance of all food items and presentation plates prior to
delivery.
PAR STOCK
For an efficient table service, all needed supplies and materials (mis-en-place requirements) must be
ready and complete. The service station must be equipped with complete par stock-china wares, utensils, linen,
hollowware, etc. It is the duty of the captain to check the availability, cleanliness, and condition of all required
stocks and supplies. He should initiate requisition of supplies when necessary.
SERVICE WARES
On each storage area of the floor plan you will find where the equipment and utensils required during the
course are stored. It is important to know exactly where each item is located so that you are able to access
them quickly and/or return them as required.
o Crockery

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Items may include entrée, main and dessert plates; a variety of bowls used for soups, pasta and side
salad, and variety of oval plates used for the service of fish and other menu items.
o Cloche
A bell shaped cover user to cover plated food. Helps to keep the meal warm and will assist with hygiene of
the food item if the meal is transported a fair distance from the server area e g; room service.
o Ramekin Dishes
A small ceramic dish or bowl. Often used to serve accompaniments to a meal such as sauce or cream etc.
1. LINEN ROOM
o Table cloths
Table linen may come in a variety of shapes and sizes depending upon the sizes depending upon the size

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and shape of the tables
Rectangular
Oval
Square
o Napkins
A square material cloth used as a serviette for the protection of customers from beverage spillage. Also
doubles as a waiter’s cloth.
o Tea Towels
Used to wipe cutlery and crockery dry.
o Linen Bags
A bag used to store dirty linen prior to its removal from the premises for cleaning.
o Return (dirty linen)
Soiled linen trolley

2. WAITER STATION

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o Cutlery
Item tables may include entrée, main and side knives, entrée, main and dessert forks, soup and soup
spoons, teaspoons and fish cutlery.
o Side Plates
Used to place bread or bread rolls on and is traditional with any table setting. Is sometimes use to
accompany the service of cheese. May sometimes be found in the crockery store but is better placed on or
in the station as it is used primarily front of house.
o Pepper Mill
To add to your customer’s dining experience, offering pepper may add that “little bit” to the service
experience.
o Service plates
A large plate with a napkin on it that is used to take clean cutlery to and from the customer’s table. Can
also be used transport small items such as salt and pepper shakers, butter dishes etc. in a more professional
manner.
o Menus
The food and beverage selection for the establishment. Offered to each customer in an ala-carte situation
and may be in the form of a card holder.

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o Docket Books
Used for writing food and beverage items ordered by the customer, usually at the table.
CHEMICAL STORAGE ROOM
o Cleaning and Chemical Storage

Location point for cleaning equipment, cleansers, detergents and chemicals to maintain the overall hygiene
and sanitation of the establishment.
o Rubbish Bags
Plastic bags used to line bins and for the disposal of food beverage waste.
GENERAL STORAGE
o Hot Box
A large mobile warmer used for the transportation of food between establishments outlets.
o Serving Platters
Large serving dishes often used for the professional presentation of buffet menu items.
o Chafing Dishes
A portable dish used to keep cooked food heated/warm. Similar principle to a bain marie and is used on
buffets. Chafing dishes can be electronically or flame heated to maintain the required temperature.
DISHWASHING AREA
o Dishwasher
A large piece of machinery specifically designed for the cleaning of dirty utensils, crockery and cutlery.
o Crockery Room
Storage area for clean crockery. Ideally, should be located near the dishwasher for ease of transporting
cleaned items to their designated shelf or moveable trolley.
STILL ROOM
Refers to area around the hot water dispense system. It is usually located back of house, and is open, storage
area for small utensils and equipment.
o Hot Water Dispense

Readily accessible hot water for the preparation of tea, polishing of cutlery after it has been washed,
polishing of glassware, and other miscellaneous items of silverware etc.

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o Dollies
A dolly is a decorative paper mat and comes in a variety of shapes and sizes.
SELF CHECK
Name: _____________________________________________ Date: ________________________
Answer the following questions:
A. What are the four stages in hotel/restaurant operations?

1.
2.
3.
4.
B. What are duties and functions of a food runner?

1.
2.
C. What are the roles of a food runner?

1.
2.
3.
4.
5.

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Answer’s key
A. The four stages of hotel/restaurant operations
1. Location
2. Pre-service
3. During service
4. Post service
B. What are duties and functions of a food runner?
1. Waiter
2. Kitchen staff
C. What are the roles of a food runner?
1. Organization of equipment for service

2. Communication of any specials and changes to the normal service pattern, to both front-of-house staff.
3. Checking dockets to ensure they are correct, complete and legible BEFORE the docket is delivered to the
chef.
4. Coordinating the delivery of food (to the correct section, tables or food display area) with front-staff-
house.
5. Through checking of the quality and appearance of all food items and presentation of plates prior to the
delivery.

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HOW TO CARRY A TRAY
Carry a Tray
Tray carrying is an easy skill for any dedicated waiter or waitress to master. Start small to build up your
confidence, and think about how toned your arm is going to be!
Difficulty:
Moderate
Instructions
o Choose the best tray-holding hand. Some waiters like to use their stronger, dominant arm to hold the
tray. Others prefer to leave their dominant hand free to maintain balance and hand out the items that
are on the tray. The right way is the way that feels best to you.
o Keep the load light, especially in the beginning. If your arm is not strong, you might shake and lose
control of the apparatus. Start with what feels comfortable and focus on keeping the tray level as you
walk.
o Distribute weight evenly on the tray. The key to making sure a waiter's tray doesn't tip over is
maintaining the center of gravity. If you are loading glasses onto your tray, start with one glass directly
in the center. Arrange the others in a circle around it. As you hand out drinks, start by unloading the
outer glasses and work your way in.
o Use your tray-holding hand to keep balance. Even as you arrange your tray so all the weight is evenly
distributed, you will find that as you move or take things on or off the tray, the balance will be upset a
bit. By making one side of your hand press up a little harder than the other side, you can stop a try from
tilting.
o Practice defensive serving. You understand the delicate balance required staying in motion, but not
everybody pays so much attention. Be prepared to yield to customers and other staff. Not only is it
polite, but you will spare yourself loud, embarrassing accidents.
How to Serve Food on a Huge Serving Tray without Spilling It

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Carrying liquids separately from food dishes can reduce spills.
Carrying large serving trays laden with food can be difficult. The trays are both heavy and difficult to
balance. There are steps you can take when loading the trays, and when carrying them, to reduce your
chances of spilling the food. Setting the tray down properly will also reduce your chances of spilling the
tray's contents.
Difficulty:
Moderate
Instructions
o Set the large tray on a flat, even surface when loading the food.
o Fill the tray by placing the heaviest items in the center. Avoid carrying liquids on huge trays because you
will support these trays with your shoulder, and you can't monitor the glasses for spills. Carry glasses
with drinks on a smaller tray.
o Avoid stacking bread plates or other empty dishes on the edges of the tray. The top dishes of the stack
could slide off while you are picking up or setting down the tray. Keep them in the middle of the tray.
o Fill the tray in a balanced way, so that no side is loaded with more food than another side.
o Pull the tray off the resting surface half way, supporting it with your hands. Bend at your knees and
place one hand firmly in the center of the bottom of the tray. Keep the other hand on the edge of the
tray. Your shoulders should be level with the tray's edge.
o Stand up slowly, lifting the edge of your tray onto your shoulder and supporting it with one hand on the
edge, and one hand on the bottom. Walk slowly and steadily, warning anyone you approach from
behind that you have a heavy tray so they won't stop suddenly in front of you.
o Lift the tray off your shoulder, and continue to support it on the bottom with your hand, using your
other hand to balance it. Lower the tray onto a flat, even surface.
Strains and Sprains
Potential Hazard
Teens often work serving food in restaurants. Serving food andbussing tables, especially while
assuming awkward postures, may lead to back, neck, and shoulder strains and sprains. Specific potential
hazards include:
 Balancing or lifting too many plates or glasses while serving or clearing tables.

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 Balancing or lifting heavy trays above shoulder height.
 Lifting large, overfilled containers of dirty dishes.
 Repetitive reaching across tables to serve customers or to clear tables.
 Moving and lifting tables and chairs to accommodate customers .

Possible Solutions
Teen Safety Solutions
Employers have the primary responsibility for protecting the safety and health of their workers.
Employees are responsible for following the safe work practices of their employers
 Avoid awkward postures if you must carry trays, plates, or beverages. Serving with awkward postures
such as unsupported elbow and finger postures can increase your risk for injury.
 Limit the number of plates or items you will carry, realizing that carrying more than a couple items puts
excessive strain on your arms and back and may lead to injury.
 Use both hands to carry items such as coffee pots or water jugs and carry them with your elbows close
into your body.
 Move the glass or cup to you, when pouring, rather than overreaching with a heavy coffee pot or water
jug to fill a glass.
.
 Carry plates with your elbows close into your body to lessen the strain on your arms and back. Avoid
bending at the wrist or extending upward at the fingers. Your shoulder, arms, and hands should be in a
neutral position rather than bent at the wrist or extended upward at the fingers.
 Balance the tray on both your arm and hand.
 Alternate carrying tasks from hand to hand. Better carrying posture

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 Balance the load evenly, placing heavier items in the center of the tray.
 Make sure trays are serviceable and clean and dry and without defect before using.
 Stand by the person you are serving if possible, rather than reaching across tables and over people. In
booths, pass the plates along, requesting that the people sitting closest to the edge of the booth assist
you in passing the plates.
 Get help to move tables and chairs, rather than lifting alone.
Employer Solutions
Employers have the primary responsibility for protecting the safety and health of their workers.
Employers are responsible for following the safe work practices of their employers.
 If space permits, provide serving carts to carry food, rather than requiring workers to carry heavy trays
overhead.
 If space permits, provide workers with a server's station close to the serving area. This will decrease the
distance that items need to be carried.
REMINDER: How to Carry Plates - For hot plates I recommend you use a towel or napkin as a layer between
your hand and the plate(s.)
WHAT IS SANITATION?
Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing
organisms.
What appears to be clean may not always be sanitary. Clean means free from visible soil or dirt while Sanitary
means free from disease-causing organism and other harmful contaminants which are often not visible to the
eyes.
The word “Food Safety” covers practices designed to:

o Prevent the growth and multiplication of bacteria
o Prevent food from contamination of bacteria, toxins and other harmful substances
o Prevent food spoilage
o Prevent the occurrence of food poisoning and infection as well as the spread of disease
o Retain nutritional and aesthetic

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FOOD SAFETY IN SERVING FOODS
1. Minimize or avoid bare hand contact with cooked and ready to eat foods.
2. Use clean and sanitized equipment. Use utensils with long handle.
3. Store utensils properly.
4. In scooping ice from an ice machine, use sanitized container and scoop. (never glass as scooper) Do not let
hands come in contact with ice.
5. When holding food, keep hot foods hot and cold foods cold.
6. Never mix fresh food with food being held for service.
7. Keep food covered when not in use.
8. Discard any unused food that is left in the temperature danger zone for more than four hours.
9. Use potable water for cooking, ware washing and cleaning.
10. In catering, serve cold food in containers with ice.
11. Keep garbage away from food preparation and serving areas.
For Bar Service
1. Avoid contaminating the ice for drinks.

2. Properly store and handle all drink mixes and food items. Keep them refrigerated or in ice if a bottle or can
have been opened. Remove item from can and keep in covered container.
3. Fruits must be covered in plastic or stainless steel containers.
4. In preparing fruits for garnish in the bar, do not cut fruits with bare hands. Use gloves.
5. Do not serve un-pasteurized milk or dairy products as they are not safe for human consumption.
Cross contamination might be the source of food poisoning. Since a food handler can be a source of cross
contamination, he is expected to strictly adhere to the rules of personal hygiene.
Aside from bacteria, the health and safety of a food consumer can be endangered by biological, chemical
and physical hazards. As a safeguard against these hazards and bacteria, one must follow and observe sanitation
measures. One must abide by the rules of personal hygiene and safe food handling. Always practice the basic
principle: Clean as you go.
JOB DESCRIPTION OF FOOD/BEVERAGE SERVICE PERSONNEL
1. Food and Beverage Service Manager

Basic function: Plans, organizes, directs and controls the delivery of service in all outlets, guestrooms and
banquets and sees to it that policies and standards are compiled with.
Duties and Responsibilities:
 Planning and problem solving
 Organizing the work
 Directing, monitoring and coordinating
 Controlling

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Food & Beverage Manager Duties & Responsibilities
A restaurant food and beverage manager has to be a master at multitasking. She is in charge of all
aspects of day-to-day operations of the food aspect of the restaurant. She must have extensive training in food
safety, health codes and local and state restaurant laws. The attractiveness and safety of all food in the
restaurant rests on her shoulders.
 Food Preparation
The food manager must make sure that all methods and recipes are followed for every dish served in
the restaurant. Prep work must be done according to plan, and cooking has to be monitored for flavor and
consistency. The cooks do the work, but the food manager has to make sure that it is done correctly.
 Cleaning
Constant cleaning is imperative in the restaurant business, and the food manager is in charge of making
sure that this gets done. He will create a cleaning schedule, including every part of the restaurant, and will make
sure that it is followed daily. He ensures the cleanliness of all equipment, tools and physical-building surfaces.
 Laws
There are many laws and regulations pertaining to food and beverage service, and the manager must be
aware of all of them that affect her restaurant. If cocktails are served, alcohol and drink laws will affect the bar
portion of the restaurant. Health and safety laws and regulations are in place in every state, and the food
manager must make sure that they are being followed by every employee.
 Training
The food and beverage manager is in charge of training all staff in food preparation, food safety,
cleanliness, proper cleaning procedures, bar skills and every other aspect of food service. He will make every
employee aware of the pertinent food safety laws, regulations and procedures, and ensure that they are
following them every day.
 Continuing Education
Food and beverage managers must be licensed, and licenses must be renewed periodically. The length
of time before a license expires depends on the state in which she works. Every state has provisions for licensing
of managers, and continuing education in food safety is an important part of a manager's ongoing career and
responsibility.
Responsibilities of Assistant Food & Beverage Manager
 Maintain Operations
In the absence of the food and beverage manager, the assistant oversees the entire operations in a
restaurant or a hotel dining area. This includes knowing the different functions associated with food and
beverages, supervising staff and planning various functions inside the restaurant
 Conduct Meetings
 Assistant food and beverage managers conduct important meetings with clients to determine the best
arrangements for a meeting, conference or banquet. Duties for planning a function include deciding on
the best seating, food quantity and drink menus.
 Food Service Operations
An assistant food and beverage manager must assist in food service operations, including staffing,
scheduling and coordinating services for breakfast, lunch and dinner. If the assistant is working in a hotel, the
individual will have to work with room services to organize an effective schedule and staffing detail to help the
daily routine run smoothly.
 Kitchen Duty

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To ensure the food prepared in the dining room's kitchen is cooked thoroughly and meets customers'
satisfaction, the assistant food and beverage manager works closely with the kitchen staff to ensure that the
food quality, quantity, presentation and service is up to standards and will keep customers interested in
returning.
 Problem Solver
To provide the best customer service, the assistant food and beverage manager must make decisions
that will create a positive environment for the staff to perform efficiently and for customers to have a great time
in a wonderful dining setting. This includes keeping a positive outlook on decisions suggested by staff and
management, opening communication lines for staff and being able to resolve conflicts between staff members
The Duties of an Assistant Food Manager
Assistant food managers are usually employed in

restaurants or hotels.
An assistant food manager is typically employed in a restaurant or within the catering staff of a hotel.
His main responsibility is to ensure customers receive high quality food and drinks from courteous staff. He must
also supervise room service facilities and bar orders on a rotational basis to ensure all customer needs are met.
Assistant food managers sometimes work in detention facilities and healthcare settings and are also known as
assistant food and beverage managers.
 General Duties

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An assistant food manager plans seating arrangements
for meetings and conferences.
An assistant food manager is assigned to keep records of food and drink revenue and to ensure eating
areas are kept in a clean state. An assistant food manager is expected to perform the duties of a food and
beverage manager should the latter be absent. He should have detailed knowledge of the processes of food and
drink preparation and supervises staff when preparing and serving food. An assistant food manager also liaises
with hotel or restaurant clients to assess serving schedules and food preferences for business meetings or
conferences. An assistant food manager also organizes seating plans and ensures the correct quantities and
types of food are supplied. He also inspects tables, bar surfaces and serving trays to ensure excellent hygiene
standards are observed, as indicated on Careerbuilder.com
 Food Service
o Assistant food managers ensure food is properly cooked and

prepared.
An assistant food manager coordinates food services during meal times. Duties include supervising staff
during food delivery and ensuring dishes are delivered to the right tables and on time. If employed in a hotel, an
assistant food manager must ensure there are adequate staffs available to ensure room service orders are
efficiently processed. An assistant food manager also oversees kitchen staff in the preparation of food and drinks
orders. He must ensure food supplies are of a high quality, hygienically prepared and also cooked to customer
specifications, e.g. a steak order cooked rare or well done.

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 Stock and Expenditure
An assistant manager prepares annual food budgets.

An assistant food manager also compiles food and beverage budgets and makes recommendations to higher
management on ways to cut costs and improve service. He will also assist with tracking annual expen diture,
planning future costs and comparing it with the annual food budget, as stated on the Washoe County Detention
Facility website. An assistant food manager also monitors food and drinks levels and ensure new supplies are
ordered where necessary.
 Staff Supervision
An assistant manager supervises staff and can terminate

contracts where necessary.
An assistant food manager also schedules training programs for new employees to ensure they are
aware of industry health and safety standards and any processes specific to a hotel or restaurant. He also
manages staff levels to ensure the bar and restaurant are adequately serviced at busy times and not over-
serviced during quieter periods. An assistant food manager also fields customer complaints and ensures
compensation is made where appropriate. An assistant food manager must also resolve any conflicts between
staff. He may also be tasked with the hiring of new staff, the termination of worker contracts and salary
adjustments based on performance, as stated on the HR Management website.
Responsibilities of a Catering Manager

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 Organizes, plans and develops
Catered events must be well-managed to ensure smooth

operation.
A catering manager organizes plans and develops the food and beverage service at events for
organizations and businesses. In the process of catering management duties, this individual must meet
customer expectations and hygiene and safety regulations. A catering manager may be a graduate from
culinary school who has gradually moved to a position of management in the food service industry.
According to Salary.com, a catering manager earns an average annual salary of $42,449 as of November
2009.
 Recruitment and Training
An exemplar catering team is only as good as its recruits and the training they receive. Catering
managers are responsible for finding and training permanent and temporary staff. This means organizing,
leading and motivating a capable catering team.
 Planning
Planning includes arranging menu plans with chefs on staff. A catering manager makes budget plans,
which include specific financial targets clients want to meet. In contract catering, the manager prepares and
negotiates contracts with customers. He coordinates new promotions and initiatives that bring in business.
Shopping plans for theme events are drawn by the catering manager.
 Management
The catering manager may be responsible for the management of multiple projects at once. She
schedules and assigns work assignments with specific job expectations. This individual also completes formal
performance evaluations with appropriate feedback. She ensures health and safety regulations are followed
closely. Catering managers are also responsible for maintaining financial and administrative records, payroll
and stock levels. Oversight of facilities includes verifying event bookings and allocating resources and staff
2. Head Waiter or Outlet Supervisor

Basic Function: Oversees food and beverage operation in his assigned outlet; ensures that service is
carried out in accordance with prescribed standards and policies.
Specific Duties:
 Monitors the necessary preparations before the start of operations and sees to it that all needed
supplies are available and in god condition.
 Maintains par stock.
 Coordinates with the kitchen
 Conducts regular briefing and inspection
 Monitors the performance of his staff and sees to it that they follow standard procedures and abide by
existing house rules.

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 Receives, greets, entertains customers, and attends to their needs, inquiries and complaints.
 Prepares staff schedule, side duties and assignments.
 Conducts weekly meetings his/her staff to discuss/resolve operational problems.
 Looks after the set-up, appearance, and cleanliness of the outlets.
 Coordinates with other departments regarding the needs and problems of dining outlets.
 Supervises the safekeeping and inventory of equipment and supplies.
 Assist in taking and serving orders whenever needed.
 Attends to the settlement of bills during banquet functions.
 Performs other related duties as maybe assigned by superiors.
3. Captain Waiter
Basic Function: Oversees the set-up and delivery of service in his/her assigned station.
Specific Duties:
 Conducts daily briefing and inspection of grooming among his staff.
 Supervises mis-en-place preparation; checks availability of par stock.
 Oversees the set-up of the outlet and/or other function rooms and ensures that client requirements are
properly installed and provided for.
 Monitors the delivery of service as well as the clearing of tables and function rooms.
 Closely coordinates with/his/her superior regarding the requirements and operational problems in his
assigned station.
 Assists in order taking and service during peak hours.
 Monitors the consumption and utilization of supplies and takes measures to control losses and wasteful
consumption.
 Supervises daily inventory and submits inventory to superior.
 Prepares and submits reports and documents that are required by management, i. e. bar and stock
inventory, etc.
 Attends to the settlement of bill for banquet functions (if assigned to banquet)
 Attends to guest complaints and requests.
 Ensures guest satisfaction, solicits feedback from them regarding the service and food and attends to
their needs and concerns.
 Conducts corrective interviews among other personnel, prepares misconduct report as needed.
 Trains and coaches staff regarding service procedures.
 Conducts performance evaluation of subordinates and trainees.
 Performs other duties as assigned by superior.
4. Receptionist
Job duties of receptionists include positive communication, answering phones, taking messages,
greeting visitors, making travel arrangements and ordering food, among others.
Basic Function: Welcomes and greets customers at the entrance and escorts them to their tables.
Specific Duties:
 Receives guest, welcomes and greets them and escorts them to their assigned or chosen tables.
 Attends to reservation and inquiries over the phone and disseminates to all concerned officers the
details of reservations.
 Maintains and fills logbooks/reservation book with the necessary information and keeps all reservation
signs in place.
 Assists in maintaining order and cleanliness of the outlet.
 Assists in the preparation of mis-en-place and in taking food orders; does suggestive selling.

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 Assists in the settlement of guest checks.
 Monitors movement in the outlet and reports to captain any unusual incidents or suspicious persons
noted.
 Attends to guest inquiries, requests and complaints.
 Performs other related duties s may be assigned by superior.
Job Description for a General Receptionist

The general receptionist is the face of her company. Often, she is the first person to interact with
customers by phone or in person and can therefore be a key component to the success of the business,
according to the Bureau of Labor Statistics.
What is the Job & Role of a Receptionist?

Many companies employ receptionists. A receptionist is often the first person a visitor sees when
entering a company's doors and the last face they see as they exit. An ideal receptionist should be calm and well
organized to help make both visitors and workers alike feel at ease once they cross the threshold of the
company's office.
What Is a Receptionist's Job?

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A receptionist is usually the first person seen when a visitor walks into an organization. She is
responsible for making a great first impression. A receptionist's career does not require an extensive amount of
education or training. She should enjoy working with the public and should have some knowledge in
administrative tasks.
How to Find Receptionist Jobs

Being a receptionist is often the first office job a person gets. These front-desk positions typically involve
answering telephones and greeting visitors. They act as an introduction to the unique world of office work and
can act as an entry-level position in many companies. There are lots of top executives who started out in
receptionist jobs. Fortunately, these jobs are not hard to find.
Job Analysis of a Receptionist

Receptionists play an integral role in a business's success. Commonly seen as the "face of the company,"
a receptionist can make or break a company's image. Receptionists should not be confused with secretaries or
office administrators, as these positions usually entail, as a part of the job descriptions, a greater variety of tasks.
Because the nature of the receptionist's job requires presence, those scheduling, traveling, multitasking
responsibilities belonging to secretaries and administrators would not be conducive to this necessary presence.
Although they are usually in-house employees, receptionists working virtually are gaining in demand and
popularity
5. Waiter
Basic Function: Takes and serves food and beverage order according to prescribed standards of service.
Specific Duties:

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 Looks after the necessary preparations before the start of operation:
o Wipes and prepares the necessary service wares
o Refills salt and pepper shakers
o Checks and re stocks service station and sees to it that par stock is maintained
o Set-up the tables and install required facilities
 Studies the menu and familiarizes himself with the outlet’s specialties as well as out of stock items and
undertakes suggestive selling.
 Takes and serves food and beverage orders.
 Assists busboy in placing and picking up orders from the kitchen
 Assists to the settlement of the bill of the guests.
 Attends to guest inquiries, requests and complaints.
 Assists in clearing soiled dishes, dirt and trash.
 Performs side duties and other assignments given by his superior.
6. Busboy
Basic Function: Dining room helper and runner
Specific Duties:
 Assists waiters in mis-en-place preparation and table set-up.
 Serves bread and butter, coffee or tea.
 Places orders to kitchen and picks up prepared orders.
 Clears table of soiled dishes, dirt and mess.
 Changes soiled ashtray.
 Fills and refills water goblet with water.
 Does other errands in the dining room.
 Performs other related duties as may be assigned by superior.
7. Bartender
Basic Function: Prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards.
Specific Duties:
 Prepares or mixes drink following standard recipes
 Sets-up the bar
 Takes charge of storage of beverages and bar supplies
 Makes report of beverage sales and spoilage.
 Takes of inventory of beverage consumption as well as losses.
 Sees to it that the bar is properly stocked, clean and well maintained.
 Attends to customer needs, requests and complaints at the bar counter.
 Pushes the sales of wine and other beverage items.
 Checks availability of bar stocks and makes requisition when needed.
 Serves drinks from the bar counter.
 Performs other related duties as may be assigned by superior.
8. Bar boy
Basic Function: Acts as runner and helper in the bar
Specific Duties:
 Assists the bartender in mis-en-place preparation and bar set-up.
 Looks after the upkeep of the bar area.
 Assists in clearing soiled glasses, empty bottles, other bar items;

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 May assists in serving drinks to guests:
 May assists bartender in mixing and preparing drinks.
 Assists in the storage and safekeeping of bar stocks and supplies.
 Performs errands functions in the bar.
 Performs other duties as may be assigned by superior.
BUSSING AND CLEARING THE TABLE
1. To maintain the cleanliness of the table, soiled dishes should be immediately removed.
2. When everyone in the table has finished eating the dished served, remove all the soiled china
wares, flat wares and glasses. Also pick up condiments that are no longer used. But do not clear
the water glass and coffee cups since they should be refilled. Remove them only after the guest
have left the table.
Water glasses are to be refilled once empty or almost empty.
3. Brush the table with a clean, moist side towel whenever necessary. Take care not to spill
crumbs on the lap of the customer. Use a small plate to catch the crumbs.
4. When removing soiled dishes, make an excuse and ask permission from the guest and say
“Excuse me sir, may I take your plate now?” or “May I clears the table now?”
5. As a general rule, bus soiled dishes from the right side of the guest.
6. When bussing follow the standard procedure:
The 3 S’s- SCRAPE,s STACK AND SEGREGATE.
 SCRAPE left over foods and place them in one container
 STACK together the china wares of the same kinds and size.
 SEGREGATE chinaware from utensils and leftovers.
o All cutleries in one container
o All china wares in one container
o Leftover in one container
7. Remove largest plates first, followed by the smaller ones so that be can easily stacked. Place
large one at the center of the tray.
8. Do not stack dishes too high. This can cause accidents and may create clatter.
9. Avoid overloading trays and bus pans.
10. Never bus across the guest. Stay on the right side of the guest unless it is difficult to do so that
one cannot help crossing. In such case make an excuse and say; Excuse me Sir/Ma’am”
11. Never scrape leftovers in front or near the guest . Do it few steps away from the guest.
12. Use appropriate trays for bussing- bar tray for bar items (glasses and bottles), rectangular or
oval tray for china ware.
13. Bus bottles and glasses separately from china wares.
Changing Soiled Ashtray

o Soiled ashtray
o Get a clean ashtray to replace the soiled ashtray
o The clean ashtray is placed upside down directly on top of the soiled ashtray
o The used ashtray covered by the clean ashtray is lifted away from the guest table. This is done to ensure
that the cigarette but is not blown unto the table cloth.

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BIODEGRADABLE AND NON –BIODEGRADABLE WASTE REDUCTION
Biodegradable waste - Wikipedia, the free encyclopedia - Waste that cannot be broken down by other living
organisms may be called non-biodegradable. Biodegradable waste can be commonly found in municipal solid waste.
Biodegradable waste - Wikipedia, the free encyclopedia - Waste that cannot be broken down by other living
organisms may be called non-biodegradable. ... Biodegradable waste is an important substance due to its links with
global warming...
Biodegradable and non-biodegradable materials
Different waste materials produced by various activities of man can be broadly classified into two categories: 1.
Biodegradable wastes 2. Non-biodegradable waste.
Biodegradable and non-biodegradable pollutants
 Pollutants are recognized under two classes (l) Biodegradable pollutants (2) Non biodegradable
pollutants
Biodegradable waste is a type of waste, typically originating from plant or animal sources, which may be
degraded by other living organisms. Wastes that cannot be broken down by other living organisms are called
non-biodegradable.
Biodegradable waste can be commonly found in municipal solid waste (sometimes called biodegradable
municipal waste, or BMW) as green waste, food waste, paper waste, and biodegradable plastics. Other
biodegradable wastes include human waste, manure, sewage, slaughterhouse waste. In the absence of oxygen
much of this waste will decay to methane by anaerobic digestion [2].
Climate change impacts
The main environmental threat from biodegradable waste is the production of methane in landfills. Methane is
21 times as potent a greenhouse gas as carbon dioxide and accounted for some 3% of total greenhouse gas
emissions in the EU-15 in 1995. The Landfill Directive 1999/31/EC obliges Member States to reduce the amount
of biodegradable waste that they landfill to 35% of 1995 levels by 2016, which will significantly reduce the
problem
Uses of biodegradable waste

Biodegradable waste can often be used for composting or may in future be a resource for heat, electricity and
fuel
What is the definition of non biodegradable?

Biodegradable waste will eventually break down and become part of the earth and soil, like food scraps and
paper.
Non-biodegradable waste will NOT break down (or won't for many years). Examples are plastics, metal and

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glass. Some dangerous chemicals and toxins are also non-biodegradable, as are plastic grocery bags, Styrofoam
(polystyrene), and other similar materials but will eventually break down over time.
List of Biodegradable and Non-biodegradable wastes?
Non-biodegradable list include...cans, plastic bottles, computer parts, etc .

These advanced products do not break down naturally. When we dispose them in a garbage pile, the air,
moisture, climate, or soil cannot break them down naturally to be dissolved with the surrounding land. They are
not biodegradable. However natural waste and products made from nature break down easily when they are
disposed as waste. But as more and more biodegradable materials pile up, there is increased threat to the
environment.
Biodegradable wastes, such as food and other organic stuffs (paper, etc) degrade - that is, decompose into
organic nutrients. Non-biodegradable wastes, such as plastics and glass, don't degrade - they take a LONG time
to break down and even then into inorganic polymers.
PROPER PROCEDURES IN HANDLING/OPERATING SERVICE EQUIPMENT
There are factors which greatly affect the service wares/equipment. These include mechanical impacts,
thermal shock, improper handling and misuse of equipment, improper racking and stacking, inattentiveness or
absent-minded-ness, improper bussing and environmental factors.
1. To avoid mechanical impact (results from an object-to-object contact ), observe the following rules:
 Do not stack dishes too high.
 Only china wares can be stacked using the decoy system.
 Avoid handling glasses on bouquets.
 Place them in a tray and don’t make them stick to another.
 Never put cutleries into glasses.
 Place them in their appropriate container.
 Do not over load bus pans.
 Carry just enough to avoid accident.
 Do not dump glasses into sink.
 Place them directly into divider racks.
2. To avoid thermal shock (an abrupt exposure of a breakable equipment from cold to hot temperature or
vice versa, resulting to crack or breakage).
 Never put hot water in a chilled/cold glass ad vice versa.
 Allow chilled/cold bowl, china or glass to warm up at a room temperature before heating them
in an oven/microwave.
 Never put hot water in any glass or container that is not heat resistant.
3. Improper handling and misuse of equipment: Using equipment for a purpose other what it is intended
for;
Among the malpractices that should be avoided are:
 Scooping ice with a glass. Appropriate ice scooper must be used.
 Using knives for opening cans. The can opener must be used for such purpose

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4. Improper racking and stacking – stacking glasses and stacking china wares that are of different sizes and
shapes.
Precautionary measures:
 Instead of stacking glasses, place them in appropriate glass racks so as to prevent mechanical
impact.
 Stack china wares using decoy system. This means china wares of the same kind and size
should be stacked together to make an even stacking. Otherwise they become vulnerable to
breakage.
 Avoid overloading trays and bus pans.
 Never stack dishes too high.
5. Inattentiveness or absent-minded-ness
Accidents often occur when service personnel are absent-minded or inattentive while service especially
when they are carrying heavy trays and breakable equipment.
6. Improper bussing
To avoid accidents and breakages, busboys/waiters must:
 See to it that the trays or bus pans are not overloaded;
 The 3 S’s (scrape, stack and segregate) in bussing are strictly followed;
 Appropriate trays are used – a bar tray with a cork for bar items; rectangular or oval tray for
china wares, etc.
 Trays are positioned such that it is well balanced, with heavy items placed at the center
 Trays must be properly handled, with the palm, and not fingers holding the plate.
7. Environmental factors – presence of safety hazards that can cause accidents.
 Make sure that the floor is neither wet nor slippery.
 Any broken tile must be immediately repaired as it can cause falls or accident.
 Avoid using blind doors. Use one with glass to be able to see people coming in and out of the
door. If possible use separate door for entry and exit.
 Check for the safety hazards and take corrective action to prevent accidents and injuries.
PROPER STORAGE OF EQUIPMENT

1. Clean and wipe dry all equipment before storing them.
2. In racking:
 Rack dishes according to size.
 Do not over crowd dishes.
 Rack silver wares in special containers with their handles down. The ideal is 15 pieces per
compartment.
 Stack trays and wash them evenly .
3. In sorting:
 Scrape all left over by hand;
 Sort dishes according to size
 Stack dishes with separate pile;
 Invert cups and saucers when placing them in racks
 Place silver wares in trays for pre – soaking;
 Pre-soak glass cream servers;
 Place silver wares for pre – soaking;
 Pre –soak glasses and cream servers
4. Handle dishes by the edge; cups and silver by the handle, stemmed glasses by the stem and tumblers by the
base.
5. Keep the dish storage area clean at all times, protected from pest infestation.

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6. Keep dish/rack away from the exit end of the machines.

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DISHWASHING
Dishwashing by hand
Where manual equipment is used, utensils shall be washed and disinfected as follows: The manual
equipment shall consist of not less than three sinks of corrosion-resistant material and shall be of
sufficient size to ensure thorough cleansing and disinfecting of utensils. Only draining racks of non-
corrodible material should be used. The three-compartment sink procedure is outlined below:
 Sort, scrape and pre-rinse utensils.

 First Compartment
o Wash utensils in warm water with a good detergent. This is for the removal of soil from
utensils. Change wash water frequently.
 Second Compartment
o Rinse before sanitizing, since any remaining film or soil must be removed before the
sanitizer can perform effectively. Change rinse water frequently.
 Third Compartment
o Sanitize by immersion in the third sink for at least 60 seconds at a temperature of 82ºC
[180ºF] or more. A basket or rack must be used for immersion purposes and proof must
be offered that the 82ºC [180ºF] temperature will be maintained.
OR
Sanitize by immersion in the third sink in a chlorine solution of not less than 100 (parts per million) ºF
available chlorine, at a temperature not lower than 43ºC [110ºF], for at least 60 seconds.
OR
Immerse in a solution containing not less than 25 p.p.m. available iodine, at a temperature not lower
than 43ºC [110ºF], for at least 60 seconds.
OR
Immerse in a quaternary ammonium compound solution ºF not less than 200 p.p.m., at a temperature
not lower than 43ºC [110ºF], for at least 60 seconds.
 The utensils should be examined. Re-cycle any found unclean and reject any found damaged.
 Allow utensils to air dry.
 Important:
 Test papers are required when using chemical sanitizers to check proper strengths mentioned
above. These papers should be ordered when ordering the sanitizer. The manual dishwashing
instruction card should be on permanent display above the dishwashing area.
 Note:
 Establish a procedure for washing and disinfecting utensils too large to process in the sinks.
Machine dishwashing
 Where spray type machines are used, they should be so constructed, designed and maintained
that:

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o Wash water is reasonably clean at all times and maintained at a temperature not lower
than 60ºC [140ºF].
o Rinse water is maintained at a temperature not lower than 82ºC [180ºF]
OR
Utensils are subjected to a disinfecting solution at such strength and for such times as are prescribed in
“Dishwashing by hand” or in Section 164 of the Food Service Establishment Regulations.
 Whatever type of mechanical equipment is used, the following are needed:

o a dishwashing action;
o a rated and sufficient supply of hot water;
o a detergent or suitable dishwashing compound; and,
o drying facilities, racks, etc.
After ensuring that this equipment is ready, the following procedure should be carried out:
Step 1 Fill the machine with water. Add detergent to the wash tank. Follow the
manufacturer’s instructions and check thermometers.
Step 2 Sort, scrape and pre-rinse utensils.
Step 3 Load utensils into rack or on to belt. DO NOT OVERLOAD or water from
the jets will not reach all the utensils. For silverware, use containers
designed for the purpose. Put racks and utensils into the machine.
Step 4 WASH - if manually operated machine, wash for 20-30 seconds - if an

automatic machine, the required time cycle is built in - follow the
manufacturer’s instructions.
Step 5 Rinse at temperature of 82ºC [180ºF] or over. If manually operated, allow

45 seconds. If automatic, allow the full cycle to take place. Follow the
manufacturer’s instructions.
Step 6 The utensils should be examined. Re-cycle any found unclean and reject
any found damaged.
Step 7 Allow utensils to AIR DRY.
Step 8 At the end of the day’s operation, clean the movable parts thoroughly,
particularly jets and strainers.
Important:

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A reliable maintenance service should be programmed for the dishwashing machine.
Note:
The mechanical dishwashing instruction card should be on permanent display in the dishwashing area.
GENERAL WASTE MANAGEMENT PROCEDURES

Waste Minimization and Pollution Prevention Guidance
Use the available tips and tools to educate yourself on how to conduct your activities to minimize waste
and prevent pollution.
General:
 Recycle!
 Donate and purchase used furniture and electronics through the Property Utilization Branch
 Participate in Tran share – Carpool, walk, bike, or use mass transit to commute
 Tele work – Share offices with someone who tele works opposite days as you
 Use stairs instead of the elevator
 Set up work center where office supplies can be stored and used so every person does not need
their own office supplies
 Buy recycled office supplies
 Participate in meetings via telephone or video conference
 Extend life of computers to at least 4 years
 Use rechargeable batteries
 Remove trash cans from office areas to encourage more recycling
GUIDE TO MAKING THE MOST OF CLEANING CHEMICALS
Making the most of cleaning chemicals keeps your workplace safe and healthy
Before you purchase cleaning agents and chemicals, educate yourself on what those chemicals are and
what they do. You need to know what chemicals can be used in conjunction with others to avoid unpleasant
problems like dangerous fumes.
Consider the areas in which industrial cleaning agents will be used to determine which products to
purchase. If you're using chemicals that give off a pronounced and unpleasant odor, you'll want to make sure
you're choosing to use those in a well-ventilated area. Highly toxic fumes in a small enclosed space like a
restroom can cause serious damage.
1. Educate yourself on cleaning solvents.
2. Evaluate traditional cleaning solutions for your janitorial needs.
3. Opt for a green cleaning solution.
Action Steps
The best contacts and resources to help you get it done
Learn the ins and outs of cleaning agents and chemicals

Take the time to find out what sort of chemicals are in common cleaning products. Investigate how
those chemicals effect air quality, and learn the appropriate ways and places to use cleaning chemicals. Be sure

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you clearly understand the proper way to transport and store chemicals and which chemicals should never be
used in conjunction with one another.
Recommendation: The U.S. Department of Health & Human Services allows you to click on several
different chemical cleaners to see the warnings associated with it. Washington Toxics Coalition gives you the
information you need to replace harsh chemicals with green alternatives that are safer for those using the
products and those exposed to the products.
Investigate traditional cleaning solvents

Look at traditional cleaning solvents found in retailers all over the country. Evaluate the cost of and
effectiveness of traditional cleaning products to determine if they're the best choice for you to use in your
business.
Take a look at green cleaning products
Go green with your cleaning supplies to provide a clean working environment for your employees while
protecting the environment. Look for labels that indicate a product is green, made of natural ingredients and is
eco-friendly when selecting cleaning solutions for your business.
Tips & Tactics
Helpful advice for making the most of this Guide

Making the most of cleaning chemicals is more than evaluating simply how well the product works. Take
into consideration the costs of storage, disposing of such products and protective gear needed to use them such
as rubber gloves or protective eye wear.
Guide to Supplies for Cleaning Chemicals
Keep supplies for cleaning chemicals on hand to keep your workplace clean and safe
Keeping the necessary supplies for cleaning chemicals fully stocked and ready for use will help keep your
workplace sanitary and your employees safe. Read the labels of all cleaning agents purchased so you know what
supplies are needed. Ordering the chemical cleaning agents at the same time as the supplies needed to use
them saves time and money.
Create an inventory of the cleaning solvents commonly used and the supplies needed for those cleaning
agents and chemicals. Consider more than just the use of the chemicals for cleaning but also the supplies you
need for the disposal of those cleaning solvents.
1. Use protective clothing when working with cleaning solutions.
2. Purchase cleaning products specifically for floor care.
3. Choose the right instruments for the types of cleaning agents used in restrooms.
Action Steps
Protect skin and eyes from harsh chemical cleaning agents
Make sure your supplies include protective wear such as rubber gloves, protective eye wear and
respiratory masks when certain cleaning chemicals are being used. Stock several sizes of each type of protection
in order to have them on hand for anyone who needs to use industrial cleaning agents.
Recommendation: Stacks and Stacks has all-purpose cleaning gloves in three sizes to provide protection
from industrial cleaning agents during the cleaning.

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Select supplies for floor care cleaning solutions
Purchase the supplies for cleaning chemicals used in floor care so you get the most out of your floors
and your cleaners. Look for mops and buckets designed for the types of floors in your business. Use wet floor
signs to prevent injuries, and choose polishers made for the materials used in your flooring.
Purchase tools for types of cleaning agents used in restroom sanitation

Keep bathroom cleaning tools in stock so your bathrooms can be cleaned when needed. Choose
specialty supplies to help fight bathroom odors to help maintain hygiene.
Tips & Tactics
 Store your cleaning chemicals with the supplies needed to use those cleaning
chemicals. Keeping them together promotes the use of protective gear like
rubber gloves or breathing masks.
Guide to Cleaning Chemicals

When performing industrial cleaning tasks, you need to first consider the chemical cleaning agents that
you plan to purchase. You will not only want to work cost into your buying decision, but also figure in cleaning
efficiency, environmental safety and compatibility with your industrial cleaners.
The cleaning chemicals suppliers that you consider should have a wide range of cleaning solvents for you to
choose from. Look for a company that offers high performance cleaners, degreasers, solvents, removers, etc. so
that you can build an exclusive business arrangement without needing to order from numerous suppliers.
You’ll first need to consider your needs as far as chemicals for cleaning. Record the types of cleaning
agents that you require, so that you can compare costs between different suppliers.
You should try to choose environmentally friendly cleaning agents whenever possible. Cleaning chemical
manufacturers are trying to push green cleaning solvents as a way to appeal to environmentally conscious
businesses.
Place your order and work out a long term supply arrangement with your cleaning chemicals supplier.
Entering a long term arrangement can put you at an advantage if the company offers you wholesale and
discount pricing on their cleaning solutions.
Action Steps
Find suppliers with an extensive product catalog of cleaning chemicals

Order your supplies from companies that allow you to pick up all of your cleaning agents from them.
Working with too many different suppliers will limit the amount that you save on high order discounts and
shipping deals.
When you plan to order your cleaning chemicals, you want to get as much product and supplier information in
the least amount of time possible. You can do this by looking through an online directory of cleaning chemical
suppliers and manufacturers.
Seek out green chemical cleaning agents
Due to the state of the environment, it is important to start considering earth friendly alternatives to
traditional cleaning solvents. Look for cleaning agent suppliers that offer products labeled as non-toxic or
biodegradable.

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Tips & Tactics
 Chemical cleaning agents have caused work related injuries in about six percent
of janitors, according to the Janitorial Products Pollution Prevention Project.
This is the reason that many business owners are choosing non-toxic and green
chemicals over traditional cleaning agents.
Guide to Cleaning Chemicals Key Terms
KNOWN CLEANING CHEMICALS KEY TERMS TO KEEP EVERYONE SAFE
Cleaning chemicals key terms are critical to the safety of your business. Knowing what makes up your
cleaning supplies and what type of chemicals you are using are the first steps to understanding how to properly
use them and dispose of them. Being aware of the meaning of cleaning chemicals key terms can also help you in
case of emergency ingestion and/or inhalation by an adult or child. Cleaning chemicals key terms come in handy
for those producing, selling and buying chemicals, as well as those working with the chemicals or disposing of
them.
Action Steps
Degreaser
A degreaser dissolves and breaks down heavy greases and oils and is used for cleaning machine parts, trucks, oil
spills, concrete floors and metal surfaces.
Disinfectant
A disinfectant is a cleaner with antimicrobial agents applied to surfaces in order to destroy micro-organisms. This
is important in any sanitary area, especially in a medical environment or food area.
Material safety data sheet (MSDS)

A material safety data sheet (MSDS) is documentation required by the U.S. Occupational Health and
Safety Administration (OSHA) of the manufacturer for any hazardous chemical. This listing should include both
physical and chemical characteristics of the chemical, its potential hazardous effects, recommendations for
appropriate protective measures when using this chemical and recommendations for its disposal.
Recommendation: Find out more about material safety data sheets from OSHA.
Quaternary ammonium compounds

Long-term exposure to disinfectants that contain quaternary ammonium compounds may lead to health
issues, such as occupational asthma and hypersensitivity syndrome.
Recommendation: Eco Care has information on the danger of quaternary ammonium disinfectant (PDF).
DEFINE CLEANING AND SANITIZING AND THE DIFFERENCE BETWEEN THE TWO PROCEDURES

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1. CLEANING
Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board. Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or
other deposits. The right cleaning agent must be selected because not all can be used on food-contact surfaces.
(A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into
contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a
surface normally in contact with food.)
Definitions for Cleaning Terms
Acidity -- the degree or measure of the amount of acid in a solution or substance; measurement can be
expressed in parts per million, percentage, or pounds or grains per gallon.
Acids -- they are chemicals that form hydrogen ions in solution giving a pH less than 7.
Acids, strong -- they are substances that release high concentrations of hydrogen ions in a solution giving a very
low pH. Examples include muriatic and sulfuric acids.
Acids, weak -- they release moderate to low concentrations of hydrogen ions in a solution, giving a moderately
low pH. Examples include organic acids, such as lactic and acetic acids.
Alkalinity -- the degree or measure of the amount of alkali in a solution or substance.
Alkalies -- they are chemicals that release an excess of hydroxyl ions in a solution giving a pH of greater than 7.
Alkalies, strong -- they are substances that release high concentrations of hydroxyl ions in solution giving a very
high pH. Examples include caustic soda and caustic potash.
Alkalies, weak -- they release moderate to low concentrations of hydroxyl ions giving moderately high pH
values. An example is sodium bicarbonate.
Buffer -- any material that moderates the intensity of an acid or alkali in solution without reducing the quantity
of acidity or alkalinity.
Corrosion-resistant materials -- materials that are capable of maintaining their original surface characteristics
under prolonged use, including the expected food contact and the normal use of cleaning compounds and
sanitizing solutions.
Dispersion or deflocculating -- the action of breaking up of mass into fine particles, which are then suspended
and flushed off the surface and/or equipment.
Dissolving -- refers to the mixing of a liquid and a solid to produce a homogeneous solution.
Easily cleanable -- surfaces must be readily accessible and made of such materials and finish and so constructed
that chemical residue may be effectively removed by the cleaning process.

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Emulsification -- the action of breaking up fats and oils into very small particles which are uniformly mixed in a
water solution, preventing the clumping or clustering of the particles; in a stable emulsion the oil particles are
suspended for a long period of time.
Peptizing -- the physical formation of colloidal solutions from soils which may be only partially soluble; this
action is similar to dispersion but is particularly applicable to protein soils.
Rinsing -- condition of a solution or suspension which enables it to be flushed from a surface easily and
completely; action occurs by reducing the surface tension of the water being used.
Saponification -- a chemical reaction of esters into acids or alcohols by the action of alkalis or acids; use of alkalis
with animal or vegetable fats results in soap.
Sequestration -- the chemical action resulting in the binding of a metal ion in solution with the formation of a
soluble and stable complex; when the activity is performed to control water hardness with formation of a typical
organic ring structure, the action is termed "chelation."
Surfactant -- a chemical product whose molecules are able to modify the properties of an interface, e.g.
liquid/liquid, liquid/air by lowering (reducing) the surface tension, allowing water to contact all surfaces. The
four major types of surfactants used in detergents are: anionic, cationic, nonionic, and amphoteric.
Suspension -- the action which keeps insoluble particles uniformly distributed in a solution, preventing them
from settling and forming deposits and making it easier to flush them from equipment.
Water hardness -- relates to water containing mineral constituents which form insoluble products, resulting in
poor lathering of soap; principally caused by salts of calcium, magnesium, and iron.
Water softening -- the process of removing the calcium and magnesium salts, preventing the precipitation of
insoluble carbonates and hydroxides.
Types of Cleaning Agents

Not all cleaning agents can be safely used on food-contact surfaces. Examples of those that should not
be used include: glass cleaners, some metal cleaners, tub and tile cleaners. The label should indicate if the
product can be used on a food-contact surface.
Secondly, the ideal cleaning agent must be selected to make cleaning easy. Cleaning agents are divided
into four categories:
Detergents -- All detergents contain surfactants that reduce surface tensions between the soil and the
surface, so the detergent can penetrate quickly and soften the soil. Examples include Dawn and Joy dishwashing
detergent and automatic dishwasher detergents.
Solvent cleaners -- Often called degreasers, solvent cleaners are alkaline detergents that contain a
grease-dissolving agent. These cleaners work well in areas where grease has been burned on. Examples include
Fantastik.

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Acid cleaners -- Use on mineral deposits and other soils alkaline cleaners cannot remove, these cleaners
are often used to remove scale in ware washing machines and steam tables. Examples include CLR.
Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil often found in small
areas. The abrasive action is provided by small mineral or metal particles, fine steel wool, copper, or nylon
particles. Some abrasive cleaners also disinfect. Examples include Ajax and Comet.
II. SANITIZING
Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned
surface to a safe level. A safe level is defined as a 99.999% reduction of the number of disease microorganisms
that are of public health importance. Sanitizing is accomplished by using either heat, radiation, or
chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between
the sanitizer and the surface to the sanitized. Also, some chemical sanitizers, such as chlorine and iodine, react
with organic matter and so will be less effective when the surface is not properly cleaned.
Definitions for Sanitizing Terms
Antiseptic -- an agent used against sepsis or putrefaction in connection with human beings or animals.
Disinfectant -- an agent that is applied to inanimate objects; it does not necessarily kill all organisms.
Sanitizer -- an agent that reduces the microbiological contamination to levels conforming to local health
regulations.
Germicide -- an agent that destroys microorganisms.
Bactericide -- an agent that causes the death of a specific group of microorganisms.
Bacteriostat -- an agent that prevents the growth of a specific group of microorganisms but does not necessarily
kill them.
Sanitization -- the process of reducing microbiological contamination to a level that is acceptable to local health
regulations.
Sterilization -- the process of destroying all microorganisms.
Sanitizing Methods
Heat. There are three methods of using heat to sanitize surfaces. The first is exposing the surface to steam using
one of the following time temperature schedules -- 170 degrees F for 15 minutes or 200 degrees F for 5 minutes.
A second method is hot water, which is the most common method used in food establishments. The higher the
temperature, the less time that is needed to kill microorganisms. If hot water is used in the third compartment
of a three-compartment sink, it must be at least 171 degrees F (77 degrees C). If high-temperature ware washing

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machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180 degrees F. Cleaned
items must be exposed to these temperatures for at least 30 seconds. The final method of using heat is hot air
that is applied at 180 degrees F for 20 minutes.
Radiation. Ultraviolet radiation can be used to sanitize but is not used in most foodservice establishments. Its
major application is in the packaging areas of food processing facilities. The contact time should be at least 2
minutes. It only destroys those microorganisms that are in direct contact with the rays of light.
Chemicals. The chemicals that have been proven to be effective at the proper concentration include chlorine,
iodine, and quaternary ammonium.
Factors that affect the efficacy of the sanitizing agent

Different factors influence the effectiveness of chemical sanitizers. The three factors that must be
considered are:
Concentration -- The presence of an insufficient amount of a sanitizing agent will result in an inadequate
reduction of microorganisms. Too much can be toxic.
Temperature -- Generally chemical sanitizers work best a temperature between 55 degrees F (13 degrees C) and
120 degrees F (49 degrees C).
Contact time -- In order for the sanitizer to kill microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended length of time.
Relative Merit of Chemical Sanitizing Agents

Chlorine -- 50 ppm in water between 75-100 degrees F (7 seconds)
Advantages -- effective on a wide variety of bacteria; highly effective; not affected by hard water salts;
generally inexpensive.
Disadvantages -- corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution;
deteriorates during storage and when exposed to light; dissipates rapidly; loses activity in the presence of
organic matter.
Iodine -- 12.5-25 ppm in water at least 75 degrees F (30 seconds)
Advantages -- forms brown color that is indicative of the germicidal strength; not affected by hard water salts;
less irritating to the skin than is chlorine; active against a wide variety of non-spore forming bacteria; and activity
not lost as rapidly as chlorine in the presence of organic matter.
Disadvantages -- bactericidal effectiveness decreases greatly with an increase in pH (most active at pH 3.0 and
very low acting at pH 7.0); less effective against bacterial spores and bacteriophage than is chlorine, should not
be used at temperatures greater than 120 degrees F; and may discolor equipment and surfaces.

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Quaternary Ammonium Compounds -- up to 200 ppm in water at least 75 degrees F (30 seconds)
Advantages -- nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in
the presence of organic matter; active over a wide pH range; and quite active against thermo uric organisms.
Disadvantages -- slow destruction of coli form and psychrophilic organisms; non-compatible with anionic
detergents and hard water salts; and not effective against bacteriophage

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COMPETENCY - BASED LEARNING

FOOD & BEVERAGE SERVICES NC II

Module Title: Providing a Link between Kitchen & Service Areas

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Learning Outcome Summary……………………………………………………………………………………..

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

FOOD & BEVERAGE Date Compiled: Document No.

Recognition of Prior Learning (RPL)

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FOOD AND BEVERAGE SERVICES NC II

FOOD & BEVERAGE Date Compiled: Document No.

No. Unit Of Competency Module Title Code

FOOD & BEVERAGE Date Compiled: Document No.

UNIT OF COMPETENCY : PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREAS

MODULE TITLE : PROVIDING LINK BETWEEN KITCHEN AND SERVICE AREAS

At the end of this module, YOU will be able to:

1. Liaise between kitchen and service areas.

FOOD & BEVERAGE Date Compiled: Document No.

FOOD & BEVERAGE

LIAISE BETWEEN KITCHEN AND SERVICE AREAS

Learning Activities Special Instruction

Read information sheet 2.1.1. Qualities of well

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SERVICE WARES/EQUIPMENT CONDITION

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Fruit Silver wares

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When choosing glassware:

SERVICE OPERATING EQUIPMENT

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Table equipment (stackable)

REMINDER: NEGLIGENCE ON ENVIRONMENTAL/PHYSICAL ASPECTS MAY RESULTS TO ACCIDENTS AND INJURIES,

FOOD & BEVERAGE Date Compiled: Document No.

FOOD & BEVERAGE Date Compiled: Document No.

1. Stand them with the head up to prevent 1. Linens

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Matching Type answer’s key

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THE IMPORTANCE OF QUALITY FOODS

QUALITIES OF FOODS THAT ARE WELL PREPARED

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b. A good salad dressing has these qualities

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FOOD & BEVERAGE Date Compiled: Document No.

FOOD & BEVERAGE Date Compiled: Document No.

Step1. Clean: Wash hands and surfaces often

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Other Guidelines include:

Correct holding temperature

Calibrating a thermometer using the ice method

FOOD & BEVERAGE Date Compiled: Document No.

FOOD & BEVERAGE Date Compiled: Document No.

In choosing fruits or vegetables for garnish:

REMINDER: PROPER GARNISHING ENHANCES ONE APPETITE.

FOOD PORTION FOR CATERING

Trainee’s Name: _____________________ Date:

Trainer: _________________________________ Date:

Name: _____________________ Date: