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Food and Beverage Services NC II
Food and Beverage Services NC II
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COURSE DESIGN
COURSE STRUCTURE
Nominal Hours: 5
L.O. 1.1 Definition and Evolution of Food and Beverage Services
L.O. 1.2 Types and Sectors of Food Service Industry
L.O. 1.3 Food Service Method
L.O. 1.4 Restaurant Service
L.O. 1.5 Restaurant Lay-out
Lesson 2: Organization and Responsibilities of Food and Beverage Operation
Nominal Hours: 5
L.O. 2.1 Organizational Chart of Food and Beverage Industry
L.O. 2.2 Associated Departments of Hotel Food Service
L.O. 2.3 Professional Ethics for Good Food Service Personnel
Lesson 3: Restaurant Equipment, Supplies and Table Appointments
Nominal Hours: 10
L.O. 3.1 Service Equipment and Supplies in Restaurant Service
L.O. 3.2 Table Appointments
L.O. 3.3 Sanitation and Safety standards in handling food service equipment
Lesson 4: Menu
Nominal Hours: 5
Learning Objective:
L.O. 4.1 Definition of Menu
L.O. 4.2 Structure of the Menu
L.O. 4.3 Basic categories of menu
L.O. 4.4 Menu Planning
L.O. 4.5 Menu Format
Lesson 5: Art of Napery
Nominal Hours: 10
L.O. 7.1 Plate Carrying
L.O. 7.2 Tray Carrying
L.O. 7.3 Unloading Tray
Lesson 8: Table lay-out and setup
Nominal Hours: 45
L.O. 10.1 Meet and greet guest
L.O. 10.2 Escorting and seating customer
L.O. 10.3 Offering pre-meal services
L.O. 10.4 Presenting menus and drink list
L.O. 10.5 Take food and beverage orders
L.O. 10.6 Transfer orders to kitchen for service
L.O. 10.7 Adjust settings and covers
L.O. 10.8 Serve foods
L.O. 10.9 Serve drinks
L.O. 10.10 Present accounts to guest
Lesson 11: Room Service
Nominal Hours: 20
L.O. 11.1 Definition of room service
L.O. 11.2 Kinds of room service
L.O. 11.3 Take guest room service order
L.O. 11.4 Set-up trays/trolley for room service
L.O. 11.5 Delver room service order
L.O. 11.6 Present room service
L.O. 11.7 Clear room service
Previous
Learning Objectives:
3.1 Service
Equipment and
Supplies in
After the end of this unit, YOU MUST be able to: Restaurant
Service
· Acquiring the knowledge, skills and attitude required in providing
information in the different food and beverage equipment, supplies and 1. Gueridon
appointments used for service. Trolley
- Used for
table side preparation. In French service, a chef prepares dishes in this trolley which is positioned
beside the guest’s table.
2. Bussing Trolley
- Used to store glasses. The divider in the rack is designed to prevent glass to glass contact which
can cause breakage.
5. China rack
6. Cutlery rack
7. Service trays
- Used to place the payment, change or even tip from the customer’s total bill
- It implements used for dining which consist of linen, silverware and/or flatware, dinnerware or
chinaware, glassware and the centerpiece.
1. Chinaware/Dinnerware/Plate ware/Crockery
- Any item in the dining room that are soup plate, service plates, saucer, bread plate, dinner
plate, etc.
a. Ceramic- it includes earth materials such as sand and other minerals and is processed by cooking
or baking.
b. Earthenware- it is produced in the UK in vast quantities and is the cheapest and least durable
plate. Its main uses are in institutional catering where price rather than durability is main
consideration.
c. Stoneware- this is a natural ceramic material traditionally made in the UK and fired at a very high
temperature, about 120 degrees Celsius. It is non-porous and extremely durable with high thermal
and shock resistance.
d. Porcelain- this is of completely different composition with semi-translucent body, normally
blue/grey, and has a high resistance to chipping.
a. Show plate- it is also called as Place plate. It measures 12”-14”in diameter and is used as an
underliner in formal dinner.
b. Dinner plate- it is used for main course. Usually, it measures 10”-11” in diameter.
c. Soup plate- it is used for both cold and hot soup. Usually, it measures 9” in diameter.
d. Fish plate- it is used for fish dishes. Usually, it measures 8.5” in diameter.
g. Bread plate- it is used for breads and buns. Usually, it measure 6” in diameter.
a. Cream container- contains creamer that serves a condiments for coffee or tea.
b. Sugar container- contains sugar that serves a condiments for coffee or tea
c. Milk jug- contains milk that serves a condiments for coffee or tea
g. Demitasse cup and saucer- an appointment used for serving expresso or tea
h. Cereal bowl- an appointment used for English breakfast of which it includes cereal.
j. Bouillon cup and Consommé cup- an appointment used for thin or clear soup
2. Tableware (Flatware/Cutlery/Hollow-ware)
- Hollow-ware consists of any item made from silver, apart from the two previous tableware
Different tableware:
1. Forks
2. Knives
· Dinner knife
· Fish knife
· Salad knife
· Dessert knife
· Cheese knife
3. Serving implements
· Ladle
· Cake server
· Serving spoon
· Serving fork
3. Glassware
- It is used for the different beverages served in the restaurant.
4. Linen
- It applies to any fabric or mat, used for a cloth cover in the dining table with the accompanying
napkin.
- It should be durable and serviceable, attractive and suited to other appointments, reasonably
priced and easily laundered.
· Silence cloth- a material placed on the table under the table cloth used to avoid noise, to avoid
breakages, to make the table fold beautifully
· Napkins- should always match or complement the table cloth. There are different sizes used
according to its purpose.
· Place mats- it must be large enough to hold the entire place, setting should hold the silverware,
napkin, china; edge should be at the edge of the table
· Table runners- pieces of cloth placed across the table to accommodate at least two setting
3.3 SANITATION
I. Toppers AND SAFETY
STANDARDS IN
A. Round tables (diameter size)
HANDLING
SERVICE
a. 72” in diameter 120 inches EQUIPMENT
4. Dispose
unserved or
unsealed food
items that are not
IV. Skirting for tables consumed.
6. Don’t mix old batch of food with new batch. Use separate containers with cover and put labels.
9. All service equipment must be wiped dry with clean wiping cloths.
11. Use scooper for serving ice, serving spoon and fork for dishing out foods.
12. When setting up cutlery and glasses, carry them in trays or place them inside a cloth
napkin
13. Never serve food and cutlery that have fallen on the floor.
14. Always wash and wipe dry food containers before using them.
15. Check service station for cleanliness and possible pest infestation. Keep station neat,
clean and free of foul odour.
17. Hold glass at the base or stem of the glass, not inside or by the lid.
3. Use appropriate door for entry and exit. A separate door for entering and going out should be
installed to prevent collisions, which cause accident.
4. Report potential hazards immediately, such as broken tiles. LPG gas with leaks, malfunctioning
equipment, etc.
5. Follow manufacturer’s instructional procedures regarding the proper use of all appliances.
6. Place heavy items at the center of the tray to keep it balanced.
7. Let the tray rest on the shoulder with the palm of the hand supporting the tray underneath. Rest
the elbow close to the hip when carrying a tray.
9. Bend the knees not the back, when picking up tray and when putting it down.
1. Mechanical Impact
- Results from an object contact, stacking up glassware and hollowware into more than
acceptable height; or stacking different sizes of china and plateware together which could cause
breakages.
2. Thermal Shock
- The abrupt exposure of breakable equipment from cold to hot temperature or vice versa,
resulting in cracks or breakage.
- Stacking glasses and stacking chinaware that are different sizes and shapes.
6. Environmental Factors