Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

COLLEGE OF TEACHER EDUCATION

Bayombong Campus

DEGREE BTLE COURSE NO. HE 12

PROGRAM
SPECIALIZATION HE COURSE TITLE School Food Service Management
YEAR LEVEL 3C TIME FRAME Lec: 2 hrs WK NO. 17 IM NO 6
Lab:10 hrs

I. CHAPTER TITLES:
Chapter 6: Waiting at the Table
Chapter 7: Catering Service

II. LESSON TITLE:

Chapter 6
Lesson 1: Table Etiquette
Lesson 2: Correct Table Service Procedures

Chapter 7
Lesson 1: Successful Catering Service
Lesson 2: Tools and equipment in Catering Business

III. LESSON OVERVIEW

Waiting at the table consists of a set of procedures done by food service personnel
who attend to the needs of customers. This set of procedures includes the work of the waiter
even before the guest or customer arrives. Sidework is a term indicating all the duties the waiter
or waitress perform, other than those directly related to serving the guests. It includes the initial
duties in preparing the dining room, studying the menu and leaving the work in proper order.
Station assignment refers to the station or section of the dining room assigned to a waiter or
waitress.

Dining room preparation includes the preparing of the table such as placing the
tablecloth and setting up the cover. Preparing a sidestand Includes the checking of supplies for
condiments and extra table appointments. Sidestand is the storage and service unit located
close to the serving areas.
Initiating the service is beginning the service which includes the meeting and seating of guests,
taking the order, placing the order and picking this up in the kitchen. Serving the meal means
bringing the food ordered to the table and attending to the guests throughout the meal. Handling
the guest check concludes the waiter’s service to the guests. Finally, the table is cleared and
cleaned before the next guest arrives. In large restaurants, a busboy helps the waiter in some of
his tasks.

IV. DESIRED LEARNING OUTCOMES

By the end of the chapter, the students are expected to:

a. define waiting at the table and its related terms;
b. practice table etiquette and right manners while eating;
c. describe the correct service procedure;
d. identify tools for catering service;
e. describe successful catering service

V. LESSON CONTENT

TABLE ETIQUETTE refers to good manners; decorum or good taste. It involves the suitable,
comfortable, and rightful thing to do for the occasion, the place and the time.
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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

Pointers to remember in dining:

1. Have small bites for a quick emptying of mouth.
2. It is not advisable to drink beverages when food is in your mouth.
3. Do not chew with an open mouth.
4. Talk only when your mouth is empty.
5. Hands are not placed in hair, ears or face while eating.
6. Use knife to push food onto your fork not your finger.
7. Do not lower your head to lift food; lift food to your mouth.
8. Spoon vegetable soups and other types of soups. Drink only thin soups.
9. Finger foods maybe taken and eaten with fingers.
10. Once seated, unfold your napkin and use it for occasionally wiping your lips or fingers.
11. Hold the knife and fork with the handles in the palm of the hand, forefinger on top and thumb
underneath.
12. While eating, you may if you wish rest the knife and fork on either side of the plate between
mouthfuls.
13. Always keep your plate looking neat and tidy.
.
General Rules on Table Service
1. When serving, say “Excuse me, Sir/Ma’am”. 
2. Clear the table either from the right side or left side of the guest, in front of the table, or
whichever is more convenient for you and the guest.
3. Use the hand that can reach the farthest when serving.
4. Never cross the table to serve another guest.
5. When serving, make sure that your thumb is not placed on the plate.
6. Meat/fish is to be served facing directly in front of the guest.  In Russian service, food from a
platter is served from the left. Use your left hand to hold the platter and your right hand in
transferring food using cutlery.
7. Always check the preparation of the food before you serve it to the guest.
8. Never serve food which has already fallen on the floor.
9. To ensure correct order for the right person, make a table plan when taking order.

( for additional information, open this link : https://www.hospitality-school.com/must-follow-

food-beverage-service-rules

Sequence of Table Service

1) Welcoming/greeting the guests
2) Seating the guests
3) Offering of “before dinner” drinks
4) Serving of drinks
5) Serving of water
6) Presenting the menu card
7) Taking food orders from the guests
8) Completing the table set-up
9) Serving of food according to the standard sequence:
bread and butter > appetizer > soup > salad > main course
10) Clearing the table
11) Offering of desserts
12) Serving desserts
13) Offering/serving “after dinner” drinks
14) Presenting/Settling of guest’s check
15) Bidding goodbye and thanking the guest for patronage.

CATERING SERVICE

Catering is the business of providing food service at an event venue for a large number of people.
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educational purposes only and not for commercial distribution.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

The catering industry is divided into three general segments.

1.COMMERCIAL.Primary financial goal involves generation of profits from the sale of products.
2.NONCOMMERCIAL. Financial goal does not involve generating profits from the sale of products.
Ex: Hospital catering, college/university catering and transportation catering.
3. MILITARY Encompasses all catering activities involved in association with the armed forces or
diplomatic events. Ex: Army based camp catering.

TYPES OF CATERING SERVICE

1. On-Premise Catering is catering for any function such as banquet, reception, or event that is
held on the physical premises of the establishment or facility that is producing the function. On-
premise caterers such as hotels, convention centers, and restaurants, they usually have the
advantage of offering many services under one roof. They can also provide sufficient space to
house an entire event and plenty of parking.

2. Off-Premise Catering - often involves producing food at a central kitchen, with delivery to and
service provided at the client’s location. Part or all of the production of food may be executed or
finished at the event location. At times, off- premise caterers must rely on generators for electricity,
truck in potable water and devise a trash system. In most cases there is no existing kitchen facility
at the location where the food is served. Caterers provide single-event foodservice, but not all
caterers are created equal.

TYPES OF CATERER

1. FULL SERVICE CATERER. Not only provide food, but frequently cook it to order on-site. They
also provide service personnel at the event, plus all the necessary food-related equipment. They
can arrange for other services, like décor and music, as well.

2. PARTY FOOD CATERER. Supply only the food for an event.

They drop off the cold foods and leave any last minute preparation, service and cleanup, to
others.

3. HOT BUFFET CATERER. Provide hot foods that are delivered from their kitchen in insulated
containers. Help to arrange the food display. They sometimes provide serving personnel at an
additional charge.

CATERING EQUIPMENT

• Both on premise and off premise catering have much in common. Obviously, transportation by
vehicle is a main difference. It complicates food safety issues such as packing safely to keep hot
foods hot and cold foods cold, and to avoid spillage.
This is accomplished by using: insulated cooler containers refrigerated vehicles portable
warming containers insulated food carts

What are tools and equipment?

They are the various items that are used during food preparation, cooking and serving. They
include working tables, cooking pans, ranges, fryers, sinks kitchen utensils, mortar, blenders,
mixers etc. When they are put into sizes then, they are classified as large, small and mechanical
equipment.
a. Large equipment These are the equipment or items that are big and sometimes fixed. They
are heavy and clumsy to more about easily. Examples include working tables, cooking ranges,
sinks (washing basins), refrigerators, fryers, ovens, microwave ovens, freezers, dish washers.

b. Small equipment. They are sometimes referred to as tools. They are small, easy to carry
about and very important in the catering business. These include knives (all kinds), openers,
spoons of all kinds and sizes, graters, pestles and mortar, colanders, sieves, kitchen scales.
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educational purposes only and not for commercial distribution.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

c. Mechanical equipment. They are operated by electricity and are also referred to as
appliances. Examples are mixers, blenders, liquidizers, slicers, mincers, electric kettles, food
processor, rice cookers, toasters, coffee makers.

The following functions can be performed using tools and equipment.

Measuring, mixing baking, cutting, cooking and preparation tools.

1. Measuring Tools. They are the tools used to gauge or estimate quantity of ingredients such
as liquids, powders and flours and granules. Measuring tools used for liquids are usually made
of glass or clear plastics with pouring lips and have clearly marked measurements. They are
either jugs or cups, and sizes available are 1 cup, 2 cups and 4 cups; metric liquid measures
come in 250ml, 500ml and 1litre sizes.

There are measuring tools used for measuring dry ingredients like powders, flour, granules and
growns. They are usually made of hard plastic or metal. Though they are used to measure dry
ingredients, they can also be used to measure small quantities of liquids during cooking. They
are also available in cups ¼ cups, 1/3 cup, ½ cup and 1 cup sizes with the metric equipment
being 50ml, 125 ml and 250ml.

Spoons are also used for measuring ingredients. Although we can use the normal teaspoon,
dessert spoon and table spoon to measure, specially designed ones are available on the
market. These are made of metal or plastic and used for measuring small amount of both dry
and liquid ingredients. They are available in ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1
tablespoon sizes. The metric equipment are 1ml, 2ml, 5ml and 25ml.

Balance is also a measuring device that has metals of different weights that are put on the scale
to help balance the weight of the meat on the other side of the scale.

2. Mixing Tools. They are very essential in many jobs in the kitchen. They are used for stirring,
beating and whisking.

They include wooden spoons, metal spoon and whisks.

Wooden spoons come in variety of sizes (small to large) and used mainly for stirring and
mixing during meal preparation. Metal spoons also come in different size and shapes and are
used for stirring dishing up, folding in of ingredients in flour cookery.

Whisks are used to beat, mix and incorporate air into mixtures. They include rotary whisks or
beaters, balloon whisks and spring whisks.

3. Baking Tools. They are the tools that aid pastry making and baking in general. These tools
include spatulas of all sizes (made from wood, flexible stainless steal (metal) and soft flexible
plastics). They are used to turning fish, meat, pancakes, omelets and eggs when frying. They
include fish slides with bent handles, slotted spoons, straight-edge spatulas are used to spread
icing on cakes and to level dry ingredients during measuring. Example is the palette knife.

Flexible rubber or plastic spatulas are used to scrape bowls and pans and also for folding
one ingredient into another.

4. Cutting Tools. They are the tools that aid in cutting, chopping, shredding and peeling of
ingredients.

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educational purposes only and not for commercial distribution.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

(a) Knives of all kinds and sizes used for cutting, slicing, chopping and de-boning. The blade of
the knife can be either smooth, sharp or serrated (saw-tooth edge) and sharp. Examples are
cook’s knives (sometimes referred to as utility knives), slicing knives, utility knives and pairing
knives.

A French, chef or cook’s knife is very versatile of all the knives because it does of the
chopping, cutting and dicing of fruits and vegetables. Slicing knife is used mostly for cutting
meat, fish, poultry, bread and soft vegetables such as tomatoes. A utility knife is a good all-
round knife used for cutting tender vegetables, cheese, trimming fat from meat and the pairing
knife is the smallest of all the knives and used for peeling, trimming and cutting eyes out of
vegetables.

(b) Kitchen shears (scissors) are used only for food preparation and for trimming vegetables
and herbs. Shears or scissors can be used for preparing (cleaning) fish and poultry but they are
heavier than the ordinary kitchen scissors. They are used to cut through poultry, trim off fins and
gills of fish and for cutting through bones of the fish.

(c) Peelers are used to cut or remove the outer skin of fruits and vegetables. They peel just the
skin off therefore nutrients under the surface of the vegetable or fruits are preserved. They are
also used to make decorations for garnishing like decorative carrots, cheese curls, chocolate
curls and decorative cucumber

(d) Shredder or grater is usually a four sided metal tool used to grate and shred food items
such as cheese, carrots, chocolate, okro, cabbage etc. The openings on the sides are of
different sizes and dimensions therefore afford one to grate or shred food into either small or
large pieces. Shredder – grates are also made from hard plastics and can also be made flat-
round, flat-triangle and flat-square shapes.

(e) Cutting boards are made from wood or hard plastics (acrylic) usually in a rectangular
shape. They are sometimes built into the kitchen cabinet or counter. They are used for cutting
and chopping foods to protect the surface of working tables and countertops.

5. Cooking and other preparation tools and utensils. They are the tools and utensils that
help in cooking which include saucepans (different sizes) frying pans, casseroles, pressure
cookers, tongs, kitchen forks, ladles, colanders, strainers and sieves.

These are made from metal (aluminum or stainless steel) glass earthenware and plastics. Some
of them are coated to make them non-stick cook ware. When used food does not stick or get
burnt.

Saucepans and pots are normally used for cooking food in water or other liquids over direct
heat. Saucepan usually have one long handle and pots have two handles.

Sizes of saucepans range from 1 pint (0.54) to a 12 quart (12L) pot. They should have well
fitting lids and handles should be heat resistant and comfortable to hold.

Pressure cookers cook foods more quickly than the conventional saucepans. This is because
as pressure is increased, temperature increases.

Tongs are usually made of metal and used for turning meat and fish during grilling, fried foods,
and for handling and serving baked potatoes, corn on cab, grilled fish and meat.

Kitchen forks are made of heavy-duty metal and used to transfer heavy or large chunks of
meat and poultry from fire and roasting pan onto the platter

In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for
educational purposes only and not for commercial distribution.

NVSU-FR-ICD-05-00(081220) Page 5 of 23
 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

Ladles are round cups with long handles and are used for dipping and pounding. They are
often used to serve soups, punches, gravies.

Colanders are perforated bowls used to drown fruits, vegetables and pasta after cooking.
Strainers are used to separate liquid from solid foods.

Sieves are used to shift dry ingredients like flours, icing sugar etc. to remove impurities and
humps.

Casseroles are used for baking and made from glass, ceramics or earthenware. They are
designed for freezer-to-oven use. That means that it can be used to freeze foods and at the
same time bake or heat the food in it on fire (direct heat or oven).

Frying pans come in three main types and are made from metal (aluminum or non-stick).

a. Shallow frying pans have straight or curved sides with some having pouring lips like
the measuring jugs or cups. They also come in different sizes (small, medium and large).
They are usually used for frying pan-cakes, omelets and fired eggs

b. Deep frying pans are used for frying or cooking foods that require deep frying like
fish, bou floaf, coated-balter fish, meat or chicken, chips (yam, plantain, potatoes).
These frying pans have frying baskets to make frying easier and have lids

c. Woks are of Chinese origin, they are deep, round and sloping sides. They have one
long handle like the frying pan or two handles like the cooking pot. They are used for stir
frying vegetables meat or fish. Food can also be steamed in the work because it have a
well fitting lid.

There are a lot more tools and equipment but we shall stop here and look at how to choose,
care, maintain and store tools and equipment in general.

Choice of tools and equipment

Generally, the choice of tools and equipment depends on the following

1.The kinds of jobs or tasks the tools will perform and how often they are used
2.The design and how to operate the equipment. You have to choose well-designed
tools that can be assembled and operated easily (especially with appliances or
mechanical equipment).
3.The quality of materials used from which the equipment or tool is made, for example
stainless steel and rust proof tools and other durable materials.
4.Handles should be firm and should fit the hand comfortably so as to withstand
constant use.

V.
LEARNING ACTIVITIES
Activity 1: Classify the tools and equipment used in catering service according to use. Research
on the picture of each tool or equipment. Use the table below

Tool/Equipment Picture Use Proper care

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educational purposes only and not for commercial distribution.

NVSU-FR-ICD-05-00(081220) Page 6 of 23
 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya

INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023

Activity 2: Performance task

1. Make a video performing the sequence of table service.

VI. EVALUATION

VII. ASSIGNMENT:
1. Make a compilation of different table set-up in catering service.

VI. REFERENCES
Books:
Carino, Celia E. 2014. Fundamentals of Food Service Management. Mindshapers Co.,Inc.,
Intramuros, Manila

Viana, Jake C. 2015. Food Service and Management II. Mindshapers Co.,Inc., Intramuros,
Manila

E-References:

Basic Kitchen and Food Service Management 

CBLM in Food and beverage services

Cornell, Scott. Catering Tools & Equipment

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educational purposes only and not for commercial distribution.

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