Department of Education

National Capital Region

SCHOOLS DIVISION OF PARAÑAQUE
CITY TLE 7/8 – FOOD AND BEVERAGE
SERVICES EXPLORATORY
WEEK 3&4
Trace the History of Food & BeverageServices

Learning Competencies

Essential Competencies
● Trace the History of Food & Beverage Services
● Define some French terms used in FBS.
● Prepare the dining room/ restaurant area for service.
(TLE_HEFBS9-12As-ia-b-1)

Objectives
At the end of each module the learner is expected to:

1. discuss the history of the restaurant industry;

2. be familiar with some French terms used in FBS; and
3. enumerate the different types of FBS in the Major category.

Let’s Recall

Direction: Choose the word from the box and write it on a separate sheet of paper to
complete the sentence.
1. __________ is a process of preparing food, processing, and serving foods
and beverages.
2. The basic function of FBS is to serve_______ & __________ to the people and
satisfy their needs.
3. He is the pioneer of the fast-food industry of his worldwide McDonald’s enterprise.

4. It is a special meal specially prepared for children during the 1977 regional testing
of McDo.
5. An alcoholic drink is taken before the meal to stimulate the appetite

Happy meal Raymond Albert Kroc

food & drinks aperitif Food & Beverage Services
 CONCEPTS
History of Food & Beverage Service
The term restaurant (from the French word- restaurer) first appeared in the 16th
century meaning “food which restores”.
The FBS history includes restaurants, cafeterias, cafes, fast foods joints, pubs, delis, food
manufacturing operations, food transportation services. Work in this industry can range from
packaging to preparing, transporting, and serving foods & beverages. Restaurants became
commonplace in French. After the French revolution broke up catering guilds and faced the
aristocracy to flee, leaving a retinue of servants with skills to cook excellent foods. At the same
time, numerous provincials arrived in Paris with no family to cook for them. Restaurants were
how these two could bring together the French tradition of dining out. Food and Beverage
Services is a process of preparing, processing, and serving foods and beverages. It is usually
defined by the output of products. The basic function is to serve food & drinks and satisfy people’s
various needs. The main aim is to achieve customer satisfaction. It is a dynamic industry covering
a wide range of job roles, from Baristas to Head waiters, Bartenders, and the likes. It is a career
with many development opportunities. In addition, there is a sure chance to meet and interact
with different people. The food & beverage service industry is a vital part of our economy.
These businesses rely on food service managers to control cost, keep customers happy
and ensure smooth daily operations.
Raymond Albert Kroc was the pioneer of the fast-food industry of his worldwide
McDonald’s enterprise.

In history, people ate together in large groups then centuries after food was sold in
public marketplaces. By the 1500s, quantity foods were primarily produced in religious
institutions and the wealthy employed chefs for their household. Before the 1600s, people
living along the trade routes became the first hospitality entrepreneurs as they opened
their houses to travelers. In the mid - 1700s, separate eating places began in Europe.

By the 1920s, numerous eating places emerged near major highways. In the 1940s,
frozen foods became popular. After World War II, Max’s Restaurant was established by
Maximo Gimenez who is a Stanford - educated teacher.

In the 1950s, Mcdonald’s chain of fast food restaurants began. In 1977, Mcdonalds
regionally tested their Happy Meal. It is a meal especially for children which includes a toy in
usually small boxes and paper boxes with McDonald’s logo.It was also in the 1970s when wines
increased in popularity. In the late 70s, the first franchised Jollibee outlet opened in Sta. Cruz,
Manila.

French terms used in FBS

A la carte- listing or serving food that can be ordered as separate items, rather than part of
the meal.
Aperitif- an alcoholic drink taken before a meal to stimulate the appetite.Cordon bleu-
adjective: of the highest class
- Denoting a dish consisting of an escalope of veal or chicken rolled, filled with
cheese and ham, and then fried in breadcrumbs

Cuisine – a style or method of cooking especially as characteristics of a particular country,

region, or establishment

Sauté- fried quickly in a little hot fat.

Omelet- noun: omelet- a dish of beaten eggs cooked in a frying pan until firm, often with a
filling added while cooking and usually served folded over.
Plat de jour- noun – a dish especially prepared by a restaurant on a particular day, in
addition to the usual menu.
Vinaigrette- salad dressing of oil, wine, vinegar, and seasoning.

Different types of Food and Beverage Services in Major Category

A food service system is defined as an entity composed of several system designs

and functioning to accomplish specific objectives.The provision of food & beverage service
is eating away from home. Food and beverage service is related to all the activities about
preparing for service and serving food. Weddings, birthdays, anniversaries, and the likes
come in all shapes and sizes, as do the options of meal styles available. Plated, family-style,
buffet, and platter are the most popular choices and they each have their advantages and
disadvantages.
Plated

A plated meal is a dining option in which your guests remain seated for the meal, and
are served all the courses by a hired wait staff. Plated meals can be done one of two ways:
guests can be given options for their entrée, or you can opt for a duet meal, typically when
options are given, two or three entrée options are included in the menu and each of the guests
chooses which one they would like before your event.
➢ Advantages: Being waited on can be less stressful for the guests than other
services.
➢ Disadvantages: Plated meals are normally the most expensive dining option because
of the amount of labor required to serve the food and set the tables before the event. In
addition to the increased costs of service staff, onsite chefs will also be available.

Family style/ English style Service

Guests are seated and large serving platters are set on the dining tables by
servers to share. It is less formal than a plated meal yet more formal than a buffet.

Essentially, the waiter will bring your food to the table in large serving dishes,
and these will pass around for each person to serve their plate.
 ➢ Advantages - Family style encourages your guests to interact, and it creates a
warm, inviting atmosphere while still allowing them to sit back and relax at the
table.
➢ Disadvantages - You will be passing a large platter of food around a table, so
Family-style meals have the potential to get very messy.

Buffet

Buffet Food is typically presented in chafing dishes or ceramic or glass platters

placed on Banquet tables. Plate and cutlery (fork & spoon) are kept at the start of the
buffet counter. There are servers behind the counter who help the guests with serving the
food from the chafing dish to the plate. Buffet can be a simple food spread to very
elaborate food, beverage, starters, desserts, salad presentation. This is recommended for
a large gathering party.
➢ Advantages
➢ Offers more flexibility in food choices. Unlike a sit-down dinner where guests
are served a few pre-selected menus, a buffet lets the guest choose what they
want to eat.
➢ Helps guests to socialize.
➢ Allows guests to prompt the serving size.
➢ Helps tackle guests with dietary restrictions.
➢ Saves money.
⮚ Disadvantages
⮚ This service style can sometimes get hectic if too many people go up to get
food at once.
⮚ Another problem that can be encountered is having too much or too little
food. There is no portion control implemented when guests are filling their
plates, and it is hard to know how hungry each person will be.

Platter

It is a modification of French service, where food is arranged on serving dishes

with a serving utensil and then offered to each guest, who then serves himself from
the platter. It is a technique of serving food from a serving dish to the guest’s plate

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 from the left.
➢ Advantages

➢ It is elegant and adds up to the total ambiance of the restaurant.

➢ Can provide a special touch.
➢ Guests’ satisfaction is very high
➢ Disadvantages
⮚ Very high expenses on training and equipment cost, expensive service
staff, high capital, and high running cost
⮚ Silver requires great attention and care, tailing which service may
become a health hazard and clumsy.
➢ Very time-consuming in the kitchen and during service, hence food is liable
to get cold.

Cart Service

The guests help themselves. It is an expensive and elaborate service commonly

used in fine dining restaurants. Hot foods are cooked on a “rechaud” (hot plate) that is on
a Gueridon (small table). Cold foods such as Caesar Salad, are assembled on just the
gueridon. Servers plate the finished foods onto individual plates and serve them to guests
from the right. (This is the only style of service where food is served from the right.) Some
foods, such as desserts may already be prepared. They are displayed on the cart, the cart
is rolled to the tableside, and guests are served after making their selections. This style
would only be used for small VIP groups.
This service has two types:
1. French Cart service - the food is prepared and assembled at the tableside.
The guests also select from the cart while sitting at their tables and are later
served from the right.
2. Banquet French Service- platters of foods are assembled in the kitchen.
Servers take the platters to the table where guests are seated. The server,
using two large silver forks in his hand, places the food on the guests’ plates.
Each food item is served by the server on individual plates. Guests are served
from the left. Anything that is added to a plate by a server after it has been
placed in front of the guest- soup in a bowl, salad dressing, sauce on dessert.
Etc. is part of this type of service.
➢ Advantages
➢ Better control over food cost
➢ A large variety of dishes
➢ Improved time management for the event

⮚ Disadvantage
● Safety issues in storing both raw ingredients and pre-prepared food.

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 TABLE SETTINGS FOR DIFFERENT TABLE SERVICES

AMERICAN TABLE SETTING BUFFET TABLE SETTING

PLATED TABLE SETTING BASIC TABLE SETTING

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 APPLICATION
Directions: Read the group of words carefully and write on a separate
sheet of paper the term being described.
1. Serving dishes, modification of French service, offered to each guest.
2. Chafing dishes, Banquet table, servers, large gathering party.
3. Expensive, elaborate service, fine dining, rechaud.
4. Hired wait staff, less stressful, most expensive.
5. Guests are seated, large serving platters, less formal.

ANALYZATION
A food service system is defined as an entity composed of
several system designs and functioning to accomplish specific
objectives.
The provision of food & beverage service is eating away from home. Food
and beverage service is related to all the activities about preparing for service and
serving food. Weddings, birthdays, anniversaries, and the likes come in all shapes and
sizes, as do the options of meal styles available. Plated, family-style, buffet, and platter
are the most popular choices and they each have their advantages and disadvantages.
Do you remember the history of
FBS? Let‘s try…
APPLICATION
Answer the questions below.
Direction: Read and understand the question before answering. Write the letter of
your answer on a separate sheet of paper.
1. What is the meaning of the term restaurant which came from the French word
“restaurer”?
a. Food which restores c. Cook of kings
b. Food & beverage d. Preparing foods
2. What is a meal specially prepared for the children sold at the fast-food chains with a
toy typically included with the food, both of which are usually put in a small box or
paper box with the logo?
a. Value meal b. Happy meal c. Regular meal platter
3. At what year does the McDonald’s chain begin?
a. 1920 b. 1940 c. 1950 d. 1980
4. Where did separate eating places begin in the mid-1700s?
a. China b. New York c. USA d. Europe
5. Who are the first hospitality entrepreneurs who opened their houses to travelers?
a. McDonald’s c. people living along trade routes
b. Religious groups d. none of these

EVALUATION
DIRECTIONS: Read and understand the statements below. Draw a
if the statement is true and X if the statement is false.

1. A cuisine is a style or method of cooking especially as characteristics

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 of a particular region or establishment.
2. Omelets are a dish of beaten eggs cooked in a frying pan until firm, often
with a filling added while cooking & usually served folded over.
3. A salad dressing of oil, wine, vinegar & seasoning is called vinaigrette.
4. Sauté is a French word for fried quickly in a little hot fat.
5. Plat de jour is a dish especially prepared by a restaurant on a particular
day in addition to the usual menu.

CREATION
Goal
We want the learners to secure many development opportunities. To have a chance
to meet and interact with different people.

Activity # 1 Research and Piled Up

Direction: Collect different pictures of the different types of food & beverage services
and compile them like a book using any kind of paper, decorating materials (that can
be found at home) glue, and coloring materials

Activity # 2 Make it for Me Situation

Direction: your sister will be celebrating her 18th birthday; you were asked by your
mother to arrange a table service for the party. You excitedly answered yes because you
just finished studying about it. From the lessons that we have discussed, draw /collect
pictures of the different services and show them to your mother and let her decide what
is best suited for the planned occasion.
Role
As a teacher, my role in making this module is to make sure that our learners are well
guided and to make them more productive.
Activity # 3 Pose and Dispose
Direction: Let’s find out if you can arrange the table service for your mother, arrange
the table service for your sister’s birthday and take a picture of it and insert the pictures
on the first activity that I’ve told you to do.
Audience
The Grade 8 students taking Food & Beverage Services
Situation
We are under a pandemic situation wherein we cannot have our regular face-to-
face classroom situations.
Activity # 4 Prove it more
Direction: Using the different table appointments available at home, practice arranging
the different table services that we have studied and place them in a portfolio.
Product Performance
The learner independently demonstrated competencies in Food & Beverage
Services as prescribed by the TESDA Training Regulation
Standard
The learners demonstrate the skills and knowledge of Food & Beverage Services
concerning its concept, job opportunities, future career preparation,and market demand